That Was Vegan?

The Vegan Food Swap took a holiday break, but came roaring back with a vengeance! Wait, that makes the swap sound mean or aggressive… which it’s not! It’s totally sweet and unassuming and delicious 🙂

In case you’re not familiar, here’s the 411: Participants are paired up, and each spends about $20 on their favorite vegan goodies that they want to share. They ship them, the other person tears open the box and devours said goodies, the end. Oh, and if you happen to be a blogger, you take pictures and write about it. But you don’t have to be a blogger to participate! Go visit Cat for more details.

Here are the goodies I sent out:

Funny story about Tamara, who I sent the box to- She lives in CA not too far from where I used to live, AND we both lived in San Diego at the same time AND lived not-too-far from each other AND hung out in the same areas AND we were both going to SDSU! Small world, huh?

Anyway, Tamara(who blogs at Tamara Eden) and her hubby Gerard are not only plant-based eaters but they try to be very healthy eaters, so I was hesitant to send her too much sugary chocolately madness. I still sent mostly snacks (because I wanted the package to be fun for them), but I tried to keep it (mostly) healthy. Included were:

• Sahale Sing Buri cashews (possibly my favorite thing in the world)
• Molto Buono maple brittle made with quinoa
• Plantain chips
• Roasted edamame
• MMLocal high desert peppers grown and packaged here in Colorado
• A handful of mixed chocolates- there was one filled with PB, one filled with caramel, a raspberry, and … I can’t remember what the other was.

Everything except for the cashews came from our local all-vegan grocery Nooch or Whole Foods. You can read about these from Tamara and her hubby’s POV over at her blog!

AND THEN… I also got a box in the mail! Mine came from Denise in Texas, and although she “warned” me that she’s a newish vegan, there was no need for concern because her box ROCKED! Here’s a peek:

• Breaking News veggie chips: I love these! They’re chips that are healthier so I can snack without all the guilt (not that I ever feel guilty about snacking, ha ha!)
• Primal vegan jerky: I ate this first, it was THE BEST!!!
• Food is For Lovers queso: I haven’t tried this yet but I’ve tried other jarred quesos and liked them
• Emerald almonds: Who doesn’t love almonds? Not me!
• Sun Warrior raw protein powder: I’ve been wanting to try this forever!
• Whole wheat Israeli couscous: I love couscous, and am excited to try the WW kind! I bet it’ll be wonderful!
• A mix of herbal teas: I was particularly happy about the tea because I’m starting on Somer’s Green Smoothie challenge and the only thing you’re allowed to drink (besides water and smoothies) is herbal tea. And I have had no herbal tea! So, perfect timing.

BUT WAIT! There’s more!

Thang was the recipient in my very first vegan food swap last year and being the sweet person she is, she decided to reciprocate! She sent me a “care package” right before Christmas (which was perfect because I was in the midst of house drama and really needed some “care”)

Let me put it this way: kale chips have officially been replaced in my heart and stomach by arugula and cabbage chips!!! They’re crispy and covered in a mix of sesame, dill and garlic and are phenomenal. They’re made by the same folks who also make those (vegan) ranch kale chips… so obviously a great company. Thang also included a neat little grater and an awesome tea pot- complete with green tea which is my favorite. Oooh, and matcha green tea too.

But she didn’t stop there. She followed up with another box last week:

Obviously I had been blathering to her about how much I love matcha and that veggie crunch, because she showered me with some more. She also included the most intriguing food item I’ve come across: Freeze-dried coconut water powder! I can’t wait to use this is smoothies and baking! She also sent these Biscolinos– a raw, “biscotti-shaped” treat (per their website) that were so good.  If you see these on any local shelves, grab them for sure! The Square bars look really good too, although I haven’t had a chance to try them yet.

A girl (even this girl) can only eat so much…

Ok, that’s all I got for now. I’ll check back in next week after I’ve started the challenge and let you know how I’m faring! Hope you all have a great weekend 🙂

Follow

Share on Tumblr

Vegan Thai Chicken Pizza

This Vegan Thai Chicken Pizza (or if you prefer, Thai Chik’n Pizza) is made with soy curls (I love soy curls!) and is a veganization of a Rachael Ray recipe. It also happens to be The.Best.Pizza.I’ve.Ever.Made.

There are rather a lot of ingredients on the list, but it’s worth it. The soy curls are spicy and peanutty, the cucumbers are sweet and sour, the Daiya is (obvs) creamy and melty, and the scallions and cilantro really Thai it all together into the perfect pizza (ha ha, see what I did there?). Did I mention there’s plum sauce involved?

I’ve recently become housemates with a bread machine and I have to admit that I’m a little bit in love. I’ve been trying out all sorts of new bread recipes, although the only one that’s been perfected so far is the pizza crust. I used it for my breakfast pizza as well, and it’s just to die for. Watch for the recipe next week!

Also going down next week? Well, my lovely friend Jamie and I are embarking on our own Green Smoothie Challenge as designed by the fabooolous Somer over at Vedged Out. Somer recently hosted a challenge which I missed, so we’re going to do it on our own. I can’t have carbs or alcohol so I might be a little grumpy, wish me luck 🙂  Luckily for you I have a few recipes stockpiled, so you’ll still get plenty of good vegan eats here at TWV!

For now though, please go make this pizza and stuff it in your mouth!

Vegan Thai Chicken Pizza (makes one 12″ pizza)

Adapted from non-vegan/vegetarian recipe

Ingredients:

• 1 cup dry soy curls
• Pizza dough of choice
• Generous 1/2 cup plum sauce
• 1/2 teaspoon crushed red pepper flakes
• 1+ cup Daiya mozzarella
• 1/2 red bell pepper, thinly sliced
• 1 Tablespoon sesame oil
• 3 Tablespoons Bragg’s liquid aminos (or soy sauce)
• 2 Tablespoons peanut butter
• 3 teaspoons sriracha
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 Tablespoons agave
• 2 Tablespoons rice wine vinegar
• 1/3 cucumber, peeled and sliced into matchsticks
• 4 scallions, chopped
• Palm full of cilantro leaves, chopped
• Generous 1/4 cup salted peanuts, chopped

Directions:

1. Place the soy curls in a bowl of warm water to soak, set aside.
2. Form the pizza dough on cookie sheet or pizza stone and top with plum sauce, spreading evenly.
3. Top with red pepper flakes, then Daiya, then bell peppers and bake at 425 until the cheese melts, 12-15 minutes.
4. Combine sesame oil, braggs, peanut butter, sriracha, garlic and a pinch of black pepper in a frying pan over medium heat. Squeeze all water from soy curls then add to the peanut sauce, stirring until the curls are coated.  Reduce heat to low and cover. If the sauce gets too dry, add more braggs and/or sriracha, depending on your tastes!
5. Mix agave and vinegar in a medium bowl, then add cucumbers, stirring. Set aside.
6. When the pizza is out of the oven, top with the soy curls, scallions and cilantro. Drain the cukes and scatter across the pizza as pretty as you can 😉  Sprinkle the peanuts over the top and serve immediately!

Enjoy!

Follow

Share on Tumblr

Vegan Roasted Poblano Peppers

These Vegan Roasted Poblano Peppers are ridiculously easy to make and beyond delicious. And just a little bit spicy. These are a few of my favorite things…

They make a great side or appetizer when you’re serving Mexican food… you could even cut them into bite-size niblets and arrange on fancy toothpicks for a cocktail party! Serve with margaritas, and call it a night.

Best part? Only 3 ingredients. Poblano peppers, Daiya cheese, and Cholula hot sauce.  I actually enjoyed mine with a bit of sour cream, but that’s totally optional.

Roasted Poblano Peppers (makes 4 pieces/side servings)

You really only need a few pinches of Daiya on each piece, and as for the hot sauce it depends on how hot you like it. Just remember the peppers have a bit of heat to begin with! If you find yours too hot, a bit of vegan sour cream cools it down nicely.

Ingredients:

• 2 medium/large poblano peppers
• Daiya shreds in your flavor of choice
• Hot sauce (I recommend Cholula or Sriracha)
• Sour cream, if desired

Directions:

1. Cut the peppers lengthwise in half, remove the ribs and seeds and rinse well. (And whatever you do, do not touch your eyes!)
2. Broil just until blackened, then rinse again- this time rubbing the burnt skin off.
3. Sprinkle with Daiya and hot sauce to taste, then broil for 2-3 minutes on a cookie sheet until the cheese is melted. Serve immediately.

Enjoy!

Follow

Share on Tumblr

Vegan Loaded Baked Potato Dip

OMFG. This Vegan Loaded Baked Potato Dip will make your eyes roll back in your head. It’ll make you run around outside in the snow without your shoes on screaming about how good it is. More than anything, it’ll remind you that you gave up nothing in the food-flavor department by going vegan. Nada. Zilch. Zero.

It’s so good.

Let me put it to you this way: After seeing how popular the original is on Pinterest and deciding to veganize it, I figured it would be good. Really good, even.

But. I was blown away by how delicious it actually turned out to be. It’s creamy, bacony, and when combined with a hearty potato chip it tastes just like a loaded baked potato- vegan style.

And let me just tell you that I needed some decadent yumminess in my life right now. We sold the house (again… the first buyers fell through) and we closed on it at the beginning of January. After having those first buyers flake on us though, I was understandably skittish about the whole process. When you think about it, sellers take a lot of risk by entering into another contract or lease in order to be out of the house before closing. I knew the next house would be a rental for now, but I was terrified of signing a lease on the new place, paying movers to take all the furniture there, moving the pets, etc… then having the buyers back out the morning of closing. The thought of being stuck with both a mortgage and a lease freaked me out. Worrying about this unlikely situation was literally keeping me up at night.

So we did what many people do when faced with a problem: we threw money at it. We negotiated with the buyers to rent the house back from them for a month after closing. It was expensive but it also meant I didn’t have to sign a lease or hire movers until after the whole thing was a done deal. Money well spent, in my opinion. But it also had an unintended consequence: without an actual “move date” it has allowed me to become the world’s worst procrastinator. We’ve already moved, and the majority of our stuff is either with us or in storage, but there are still about a million things left at the house. Things I definitely don’t need, probably don’t want, and certainly don’t know what to do with. And guess what? It’s stressing me out! And the end of the month is rapidly approaching. And even after we get all the stuff out, we still have to clean. But I can’t clean until after I get rid of the stuff… and I can’t seem to rally myself to deal with the stuff… so I can’t clean. Do you see my dilemma?

You know what? I’m just not going to think about it right now. I’m just going to eat my loaded baked potato dip and pretend everything is alright. I think that’s an okay plan for now.

Vegan Loaded Baked Potato Dip (makes about 2 cups)

Adapted from non-vegan/vegetarian recipe. Note: The original recipe states this dip will last up to a week if refrigerated in an airtight container. Mine only lasted a day, so I can’t attest to that 🙂

Ingredients:

• 8 slices tempeh bacon (I used smoked maple by tofurky)
• a couple pinches of smoked applewood sea salt
• 8 ounces vegan sour cream
• 1 cup Daiya shreds (I mixed cheddar and pepper jack)
• scant 1/4 cup sliced scallions
• Potato chips for serving (I used Ruffles- they’re accidentally vegan and very hearty!)

Directions:

1. Fry tempeh bacon in a pan according to package instructions, adding a pinch or two of the smoked sea salt for extra bacony flavor. When it’s done, slice into slivers.
2. While that’s cooking, mix the cheese, sour cream and scallions. Add the bacon and another pinch of the smoked sea salt, then cover and refrigerate for an hour. Serve with chips of your choice!

Enjoy!

Follow

Share on Tumblr

Enough time has gone by since my Betty passed for me to be able to write this post. I still miss her and think about her nearly every day, and while I hardly ever cry over her anymore, I still remember all the happiness and love she brought into my life. And I can finally laugh when something reminds me of her, or when I see another basset hound walking down the street.

Knowing when it was time to put her to sleep was one of the hardest decisions I’ve had to make, but knowing that I could do it at home made it a bit easier for me, so I wanted to share with you what I’ve learned about the process.

Not everyone is aware that in-home euthanasia services exist- I wasn’t until a few years ago when a friend mentioned it to me. Although the specifics will vary from company to company, the basics are the same: A licensed veterinarian and vet tech will come to your home and put your pet to sleep. They’ll bring all the medications and other supplies needed, and for an additional fee they’ll take your pet’s body with them when they go, if you wish to have it cremated. They do everything the same way your family veterinarian would do it, the main difference being that your beloved pet never has to leave the comfort of her favorite couch, or his favorite pillow. You can spare your pet the distress, discomfort and fear of a car ride and trip to the vet’s office while still providing a painless (for them, anyway) goodbye.

This website contains a directory of companies offering in-home euthanasia by state as well as for Canada. Another resource you shouldn’t overlook, if you’re considering this option for your pet, is to ask your own veterinarian if they make house calls. I just assumed that mine didn’t, but when I told them about the service I used for Miss Betty, I learned that he does actually make house calls.

I used Peaceful Partings, and for any readers in the Pikes Peak region, I cannot recommend them highly enough. They sent out a veterinarian and two vet techs to assist, and these three women were so caring and compassionate not only towards Betty and myself, but also to my other dogs. After they had given Betty a sedative but before giving her the final injection, while Jason and I were spending our last few minutes with her, they brought out treats for Sally and Cooper and not only kept them occupied, but also kept their spirits up. It’s easy to forget about the feelings of your other pets, but we shouldn’t. They can sense that something is happening- they know that you’re sad, and soon they’ll realize that their furry little sibling is gone.

After they gave Betty her final injection, they monitored her heartbeat until she had passed. Then they all went back outside to give us time to grieve as a family. This was another moment where I felt it was important to be euthanizing Betty at home: It allowed our other pets to sniff her body after she had left it. I’ve read that allowing your other pets to do this can minimize or prevent altogether their own confusion and grieving processes. It’s certainly less confusing to them than to have a pet leave with you in the car one day and just never come back.

When we were ready, they came back in and took a clay cast of her pawprint for us to keep. We said our final goodbyes, and they gently wrapped Betty in a sheet and carried her out to their car. A couple of days later they delivered her ashes back to us in a beautiful hand-carved wooden box.

They made a very painful event easier for me, and for that I’m grateful to them. I’m also glad that I didn’t have to leave an exam room and walk back out through the vets office sobbing. If pressed for one thing I would’ve liked for them to do differently, the only thing I would suggest would be to not have left a folder full of sad poems with me after they took Betty. Every time I’d finally stop crying, I’d look at those poems and lose it again. If nothing else, those poems should have a warning label on them! I’ve never seen anything so sad!

In all seriousness though, for anyone reading this who knows they’ll soon have to say goodbye to a beloved pet, please consider having them euthanized at home. It truly is the most compassionate option for your pet, and it also makes it easier on your whole family, both those with and without fur.

Follow

Share on Tumblr

Vegan Breakfast Pizza

I saw an article on MSN Money the other day about how Breakfast Pizzas are the new trend. I can’t speak for you all, but Vegan Breakfast Pizzas are now MY new trend! A girl can’t live on oatmeal and apples for breakfast alone, can she?

No, she cannot. Nor would she want to, not with vegan deliciousness like this within reach!

So what exactly goes on a Vegan Breakfast Pizza, you might be asking? Well… I guess anything you want, but for this particular breakfast pizza I went with crispy maple tempeh bacon and my healthy-yet-delicious tofu scramble full of peppers and onions. And a few slices of tomatoes. Oh, and some Daiya mozzarella, obvs.

I went with a thinnish crust and still found this to be a very satisfying breakfast. Of course, I’m that crazy person who likes to eat regular pizza (cold!) and leftover Chinese food for breakfast, so I fully realize this might not be everyone’s jam.

It is, however, the new trend, so you may as well get on board now. How’s that for some peer pressure first thing on a Monday?

Vegan Breakfast Pizza

2014-11-20 14:23:49

Yields 1

Write a review

Save Recipe

Print

Ingredients

1. 8 pieces of smokey maple tempeh bacon (I used Tofurky)
2. 3-4 Tablespoons maple syrup (optional)
3. Applewood smoked sea salt
4. 12" pizza crust of your choice (I recommend this one!)
5. 2/3 cup red pizza sauce
6. 2/3 cup plus 1+ cup Daiya mozzarella
7. 1 1/3 cup tofu scramble (minus sausage, kale and chives)
8. 1 tomato, sliced
9. Oregano
10. Crushed red pepper flakes
11. S&P to taste

Instructions

1. Fry the bacon in a pan according to package instructions. I also recommend drizzling the pieces with maple syrup as they cook. When they're done, sprinkle with the smoked sea salt, remove from pan and slice.
2. Spread pizza sauce evenly over crust, then sprinkle with first 2/3 cup Daiya. Top next with tofu scramble and then the bacon and tomato slices.
3. Top with the remaining Daiya (to taste), then sprinkle with oregano and crushed red pepper flakes, along with some S&P to taste.
4. Bake on a pizza stone at 425 for 14-16 minutes until the cheese is all nice and melty.
5. Enjoy!

By Barb@ThatWasVegan

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

Follow

Share on Tumblr

Cheesy Vegetable Casserole

Hey guys!

Can I just tell you how nice it is to have all my kitchen things out of storage, and to be cooking again? Not to mention chatting here with all of you 🙂

To show you just how much I missed you all, I bring you this Cheesy Vegetable Casserole– It’s broccoli, cauliflower and sweet potato smothered in a creamy Daiya cheese sauce, covered with bread crumbs and chili powder! Did I mention it’s a bit spicy too? Yum! The cheese sauce is to die for too… scroll back up and look at that piece of cauliflower on the fork… it’s literally dripping with vegan cheeeeeese!

If the recipe below looks a little familiar, this is actually kind of an amalgamation of my Butternut Mac n’ Cheese and my Cauliflower n’ Cheese recipes. That’s right- there’s butternut in there!

That’s all I have for now- but I’ll be back next week with more. I’m thinking maybe… a breakfast pizza!? I also need to come up with some yummy appetizers for noshing during Sunday’s Patriots game. If I do something other than my Tom Brady or Wes Welker dips, I’ll be back to share it with ya! I hope you all have a wonderful weekend and GO PATS!

Cheesy Vegetable Casserole (serves 5-6 hungry adults)

I used frozen broccoli and cauliflower for this recipe- if you choose to use fresh, simply cook it in the boiling water for a few more minutes. Easy-peasy!

Ingredients:

• 2 cups sweet potato, peeled and chopped
• 3 cups frozen broccoli florets
• 3 cups frozen cauliflower florets
• 2 Tablespoons vegan butter
• 3 Tablespoons flour
• 2 cups So Delicious coconut milk
• 10 oz butternut squash puree, thawed
• 1 bag Daiya, cheddar-style
• 3/4 cup nutritional yeast
• 1 teaspoon sea salt
• 3/4 teaspoon + 1 teaspoon chili powder
• 1 1/2 cups bread crumbs
• 1 T dried parsley
• Cooking spray (must be canned variety)

Directions:

1. Boil salted water in a large pot, and add sweet potatoes. Boil for 8-10 minutes until they’re starting to get a little soft, then add the broccoli and cauliflower. Turn off the heat and just let it all sit in the hot water for 1-2 minutes, then drain water reserving 1 cup cooking liquid, and set aside.
2. Melt the butter in the same (now empty) pot over medium heat, then whisk in the flour to create a roux. Stir, stir, stir for about a minute until it’s thick.
3. Whisk in the milk and cooking liquid and continue to whisk (still over medium heat) until it’s gets thick (6-7 minutes).
4. Reduce heat to the lowest setting and stir in the squash puree, Daiya, nooch, salt and 3/4 teaspoon chili powder. Keep stirring until the cheese is completely melted, then fold in your veggies.
5. Coat a 9×13 inch baking dish with cooking spray, then spread the veggie mixture evenly. Top with breadcrumbs, sprinkle the parsley and the rest of the chili powder (go easier if you don’t love the heat). You might also want to add extra salt at this point (I did, ha ha). Give the whole think a light coating of the cooking spray.
6. Bake at 350 for about 30 minutes. You’ll see the cheese bubbling around the edges. If the top isn’t browned you can move it under the broiler on low for a minute, but be careful not to burn it.

Enjoy!

Follow

Share on Tumblr

All you other children of the 80’s see that picture and instantly know what I’m trying to say, right? For the rest of you, I’m saying… “Don’t you forget about me!”

For the purposes of mental sanity and moving (two things that do not generally go together), I’m just on a bit of a blogging break. I’ll be back in January (after I’ve gotten all my kitchen stuffs out of storage) with tons (tons!) of fabulous new vegan recipes and pictures of my adorable pets, I promise 🙂

In the meantime, be safe and eat lots of kale.

-Barb

Follow

Share on Tumblr

Just a year ago I decided to take the proverbial plunge and start TWV?- you can read my first post here. As you can see, I wasn’t overly confidant that anyone would care what I had to say, ha ha. But as I look back over all the posts I’ve shared, the 220,000+ hits I’ve gotten, and most importantly- all the readers and other bloggers that I’ve “met”, I’m so happy that I took the chance. As every blogger knows, a lot of time and effort goes into this endeavor- especially if you post with regularity. Honestly, it’s also a lot of fun! And sometimes I get comments and emails that really move me, and make it all worth while.

To commemorate my first year, I thought I’d do some superlatives (yes, just like in your high school yearbook) to highlight a few favorite recipes (and maybe some you missed!) (Just click on the picture to view that post & recipe)

Most Popular:

Cauliflower n’ Cheese

Most Secretly Spicy:

Chipotle Sweet Potato Chowder

Best Drinking Buddy:

Beer-Battered Sweet Potatoes

Most Likely to Send You Into a Carbo-Coma:

Mac n’ Cheese Bread Bowl

Class Clown:

Korean BBQ & Sriracha Pineapple Pizza

Most Likely to Fool an Omnivore:

Butternut Squash Mac n’ Cheese

Most Multicultural:

Korean BBQ Quesadillas

Most Transformed:

Buffalo Wing Tacos

Most Finger-Lickin’ Good:

Butternut-Sausage Stuffed Phyllo Cups

I also wanted to share a few other tidbits with you:

Most common search phrase: Some variation of “chickpea burger”

Strangest search phrase: “Does your onion bread look like my status update?”

Most surprising-that-it-led-to-TWV-of-all-blogs search phrase: “Spaghetti”

And a huge THANK YOU to all my wonderful readers, I love you all! 🙂

Follow

Share on Tumblr