Heather’s Food Blog

No one would ever guess these were vegan. They taste like moist banana bread with peanut butter frosting. (You can buy soy milk at Trader Joe’s for about $1.49 in the cereal section and some great brands of vegan margarine are Nucoa in the tub and Smart Balance Light)

Cupcakes:
1/2 cup mashed over ripe banana
1 1/4 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola or vegetable oil
2/3 cup rice or soy milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract

Preheat your oven to 350 degrees and line your pan with paper liners.

Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.

Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.

In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.

Frosting:
1/4 cup margarine, softened
2 Tbs. shortening
1/3 cup creamy peanut butter
1 1/3 tsp vanilla extract
1 1/4 cup confectioners sugar, sifted
1-2 Tbs soy milk

With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in sugar, mixture will be very stiff. Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.

I have been way too busy to cook, so that’s why there haven’t been any recent updates. I have also been cooking out of The Joy of Vegan Baking and Veganomicon a lot, so I don’t want to share all of the recipes online, I’d rather the authors get the profit from you purchasing the book. I plan on posting a few recipes from TJOVB so you can get a feel for what the book is like. I highly recommend it.

I’d like to make a shoutout to my peeps at the VeggieBoards. *waves*

I vegetarianized a Kraft Foods recipe. Right now is the perfect time to buy asparagus and zucchini for this recipe! I bought a pound of asparagus for $1.49 compared to the usual $3.99. I can usually get 6-7 zucchinis from Trader Joe’s for $2.49 as well. Make sure you trim the bottom of the asparagus! This meal is ready in 30 minutes. Also, the original recipe called for 1 red pepper, but I cut it out.

INGREDIENTS

• 3 cups penne pasta, uncooked
• 2 Tbsp Light Zesty Italian Reduced Fat Dressing
• 3 zucchini, cut into chunks
• 2 cups cut-up fresh asparagus (1-inch lengths)
• 1 cup vegetable broth
• 4 oz. Philadelphia 1/3 Less Fat than Cream Cheese, cubed
• 1/4 cup 100% Grated Parmesan Cheese

DIRECTIONS

1. Cook pasta as directed on box/bag.
2. Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 10 to 12 min. or until asparagus is soft, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
3. Drain pasta; return to pot. Add mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.) Season with salt and pepper, to taste.

Rating:

4 out of 5 penguins loved this recipe! The remaining penguin has decided to go vegan, so couldn’t partake in the taste testing.

Some of you may have heard of Johnny Marzetti. Well, I’ve modified a simple recipe to make it vegetarian. The original recipe called for green peppers, but I took those out. If you want to use them, cook 3/4 chopped pepper with the onions. This recipe is SUPER easy and if you omit the cheese, is vegan.

INGREDIENTS

• 2 tablespoons oil
• 1 medium onion, diced
• 1 bag Morningstar Farms griller crumbles (1 lb meat substitute)
• 28 oz jar spaghetti sauce
• 1 1/2 cup cooked elbow macaroni (about 1 cup uncooked)
• 2 cups shredded cheddar

DIRECTIONS

1. Preheat the oven to 350 degrees F. Heat the oil in a large skillet or medium pot on medium-high heat. Saute the onions until soft, about 7-10 minutes. (Start boiling water for the macaroni now, cook about 8 minutes)
2. Add crumbles and spaghetti sauce, stir until well mixed. Mix in cooked elbow macaroni. Transfer to a 9X13 baking dish. Cover top with cheese. Bake 50-60 minutes.

Rating:

4 out of 5 penguins gobbled this up… the 5th penguin was in the bathroom at the time.

This is the ULTIMATE comfort food. I received Veganomicon from my boyfriend for Christmas (I told him I wanted it) and have seriously taken this cookbook with me everywhere. It’s my new best friend! I’m only going to post 2 or 3 recipes because I’d like Isa and Terry to receive the book sale on this one. I’m always hesitant to buy a new cookbook, especially if I haven’t tried a recipe or two. Here’s your chance to try a few out. The only modification I made was changing the cubed carrots to shredded… the cubed have a harder time cooking. Don’t let the huge list of steps scare you, it’s best if you have help, but honestly, it’s not that bad.

Serves 6

INGREDIENTS

• 2 Yukon gold potatoes, cut into 1/2-inch dice
• 3 cups vegetable broth
• 3 Tablespoons cornstarch
• 2 Tablespoons olive oil
• 2 leeks, washed well and sliced thinly (about 2 cups)
• 1 small onion, cut into medium-size dice
• 1 1/2 cups shredded carrots
• 2 cloves garlic, minced
• 1 heaping Tbsp chopped fresh thyme, plus extra for garnish (or 1 tsp dried)
• Several pinches of freshly ground black pepper
• 3/4 cup frozen peas
• 1 (15 oz) can navy beans, drained and rinsed (Or Great Northern)

• 3/4 cup plain soymilk
• 1 teaspoon apple cider vinegar
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup nonhydrogenated vegan shortening

DIRECTIONS

1. Preheat the oven to 425F. Place the potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits - the potatoes should definitely be done by the time you are.
2. Now, prepare everything for the biscuits. You’re not going to make them yet, but it’s good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium-sized bowl.
3. Now leave that alone and start the stew. Mix the cornstarch into the vegetable stock until dissolved.
4. Preheat an oven-safe skillet, preferably cast iron, over medium heat. Saute in the oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes. Keep the heat moderate so that they don’t burn.
5. Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
6. Back to the biscuits: Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don’t want to cream it in; there should be clumps. Drizzle in the soy milk and mix with a fork until everything is moistened (some dry parts are okay).
7. Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew. The stew should be simmering and slightly thickened. Mix in the beans. Now, let’s add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them tot he top of the stew, placed an inch or so apart.
8. Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet, but we’ve never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
9. Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme.

Rating:

5 out of 5 penguins did backflips from joy after they were served this dish.

I was shocked at how great these pot pies turned out! My oven has a hard time cooking pastries, so the crust didn’t turn out quite right. I may try cooking the crust seperate from the vegetable mix next time. Feel free to use your favorite pie crust recipe for this or buy one premade. I have yet to find a premade crust without lard though, so make sure you read the label. Trans fat is common too. I made 4 pies and frozen 2 (before cooking). I used 4 8-ounce Souffle Dishes, but if you don’t have them, I’m sure a regular pie pan could be used. If you don’t own souffle dishes, I recommend buying them as they are very useful and pretty darn inexpensive. Plus, portions are measured out and it’s less messy. This recipe comes from my sister, Kristin. I was originally going to figure out the recipe on my own, but since she had made an omni version just days before, I let her step in and show me how it’s done.

Serves: 4

INGREDIENTS

• Pie Crust (recipe below)
• 2 Tbsp butter
• 1/2 medium onion
• 3 tablespoons of flour
• 2 1/2 cups vegetable broth
• 1 bay leaf
• Handful of baby carrots, sliced thin
• 1 stalk of celery
• 1 large potato, diced into even squares (yes, you will throw away part of the potato)
• Salt and Pepper
• 1 tsp fresh thyme (or 1/4 tsp dried)
• 1 Tbsp flat leaf parsley, chopped
• 1 cup of peas
• 1 egg, beaten

Pie Crust

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/3 cup butter or shortening (trans fat free)
• 2-5 tablespoons cold water

DIRECTIONS

1. Pie Crust: Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Cut out circles to fit top of souffle dishes.
2. Preheat oven to 350 F.
3. Melt butter in large pot and add onion. Saute until transparent. Add flour and brown for about 2 minutes. Add broth and stir. Add bay leaf, carrots, celery, potato, salt, pepper, and thyme. Simmer until potatoes and carrots are done.
4. Stir in parsley and peas. Using a 1 cup measuring cup, scoop into souffle cups. Place pie dough pieces over mixture, cut X in dough, and brush with egg. Place souffle cups on baking sheet.
5. Bake until crust is done, about 15 minutes. The inside will be boiling hot, so be careful!

Rating:

5 out of 5 penguins licked their souffle cups clean!

This recipe is very simple, vegan, and tasty. This recipe comes from the 1,001 low-fat vegetarian recipes cookbook.

INGREDIENTS

• 1 tablespoon oil
• 1 small white onion, diced
• 1 small green bell pepper (or chile), diced
• 1 1/4 cups water
• 1/2 cup white rice, rinsed (I used long grain)
• 1 cup frozen corn kernels, thawed
• 1 cup canned black beans, rinsed
• 1/2 cup barbecue sauce

DIRECTIONS

1. Heat oil over medium heat. Add onions and bell peppers (or chile) and cook until softened. Stir in the water and bring it to a boil. Stir in the rice and return to boil.
2. Cover and simmer for 20 minutes or until rice is tender. Stir in the corn beans and BBQ sauce and heat through.

Rating:

4 out of 5 penguins loved how easy and cheap this recipe was!

Upcoming recipes:

• Veggie Pot Pie (waiting for an e-mail from my sis)
• Minestrone Soup
• Cinnamon Rolls
• BBQ Black Beans

I’ve adapted a recipe at Allrecipes to make it to my liking. I cut this recipe in half and it served 4. For a vegan version, substitute the butter for vegan butter and the cheese for soy or omit it all together.

INGREDIENTS

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 bag Morningstar Farms Griller Crumbles
• Splash of vegetarian worchestershire sauce (optional)
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup vegetable broth
• 1/2 cup frozen peas, thawed
• 1/4 cup shredded Cheddar cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.

Rating:

5 out of 5 penguins thought this was excellent comfort food!

I just now realized that I didn’t peel the eggplant for this recipe… oops. Still turned out well. This is such a traditional vegetarian dish that I just had to try it out. I’m not a huge eggplant fan, but this was pretty good. You can serve this on pasta, put it in a sandwich, or eat by itself!

INGREDIENTS

• 2 eggplants, peeled and thinly sliced
• 2 eggs, beaten (whites work too)
• 2 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
• Pasta of Choice (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Sweat the 1/4″ slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat very dry with paper or cloth towel.
3. Pour breadcrumbs into cereal bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a non-stick sprayed baking sheet. Bake in preheated oven for 5-7 minutes on each side.
4. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown.

Rating:

4 out of 5 penguins were impressed with this restaurant-style dish!