Sourdough Bagels - Vegan

 I'm still rocking my sourdough breadmaking era.  Lately I have been making bagels. Once you have a good, homemade bagel, you can't go back to store bought.  These remind me of the tasty bagels we had while visiting Boston.

Don't let the bagel making process scare you off.  The first time making these might seem a little scary. Especially the three risings, boiling the bagels and then baking them. The second time you make these will be a breeze.  Trust me. 

Here's the recipe:

Vegan Sourdough Bagels

ingredients:

1/2 cup Sourdough starter (that has been fed)

4 cups all-purpose flour

1 cup water

2 TBSP Sugar*

2 tsp salt

Toppings:  Everything bagel seasoning**, poppy seeds, sesame seeds

directions:

In large bowl, mix the Sourdough starter, flour, water, sugar and salt.  Mix the dough using a wooden spoon and knead with your hands for about ten minutes. (Electric mixer with dough hook for five minutes). Dough should be very thick. Place dough in glass bowl and let proof for 8 to 12 hours.

After proofing (about 12 hours): Remove dough from bowl and knead for ten minutes.  Place back into bowl to rise again for another hour.  Two rises will moisturize dough and make it airy.

Using silicone baking mat on cookie sheet, divide dough into eight equal parts. Roll them into disks and poke a hole through each one using your thumb. Put back onto baking sheet. Cover with towel and allow to rest for 1-2 hours.

Preheat your oven to 425F. 

Place a large pot with water onto the stove to boil.  Add the bagels a couple at a time and boil for a minute on each side.  When done, place them back onto the baking sheet. Sprinkle on toppings of your choice (I make sure to press them in a little so they stick).

Place baking sheet into oven and bake for 25 minutes or until golden brown.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

*Sugar, maple syrup or honey.  Your choice.  If vegan, then not honey.

**You can make your own Everything Bagel Seasoning by clicking here.

***Silicone baking mat or parchment paper for the win. Makes clean up easier.

****You can use bread flour or all-purpose flour. I have tried both and they both work.

If you make the Vegan Sourdough Bagels, let me know what you think in the comments below.

Enjoy!

Vegan Sourdough Cheeze It Crackers

I have officially entered my sourdough bread making era.

I'm a little late jumping into the whole bread making scene.  It seems like everyone was making bread during Quarantine/Pandemic.  I thought I should try to catch up and join in on this sourdough game.  I mean, I've been waiting a LONG time for "someone" to bake a loaf for me.  "Someone" tends to brag about his bread and even sends photos.  One of these days I'll get some bread from "someone".......

I started to branch out a little with my breadmaking.  The first crackers I tried were a little too flour-y (I'm sure that's a word).  Then I stumbled upon these vegan cheeze it crackers and, well, all I can say is they were a big hit in our house.  In fact, I now make a double batch of these crackers every time I make them!

Enough chit chat, here's the recipe: 

Vegan Sourdough Cheeze It Crackers

Ingredients:

1 cup flour*

1 cup sourdough starter unfed/discard**

4 TBSP Olive Oil

3/4 tsp salt

3 TBSP Nutritional Yeast

1/2 tsp garlic powder

2 tsp rosemary (optional)

Coarse Sea Salt/Pink Himalayan Salt to sprinkle on top

Directions:

Mix first seven ingredients together in bowl. Dough should be smooth, not too sticky.

Cover dough and refrigerate for 30 minutes.

Oven 325F

Divide dough in half. Place half on silicone mat (or parchment paper)*** and roll dough until it is 1/16th inch thick (REALLY REALLY THIN). You will have uneven edges, and that's ok. Make sure that the thickness is even, or it will not bake evenly.  Sprinkle tops with salt.

Cut through the dough (I used a pizza cutter for this) into little squares (1x1")

Bake time is 20 minutes. Once starting to brown, turn tray so the crackers will brown evenly.

Remove crackers from oven and let cool before placing in sealed container.

Makes about 100 crackers.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*Can be made with white whole wheat flour or all-purpose flour

**perfect recipe for those of you who have sourdough discard

***I use silicone baking mat and don't flour it. Feel free to flour the mat/paper prior to rolling out the dough.

****I use rosemary bc I like rosemary.  Feel free to omit.

*****Want to double the recipe?  

Try this:

2 cups flour

2 cups sourdough starter

8 TBSP Olive Oil

1.5 tsp salt

6 TBSP Nutritional Yeast

1 tsp garlic powder 

2 tsp Rosemary

Salt to sprinkle on top

If you make these Vegan Sourdough Cheeze It Crackers, let me know what you think in the comments below.

Enjoy!

Peanut Butter Chocolate Chip Cookies - Vegan

 Peanut butter and chocolate.  

Chocolate and peanut butter.

I had a taste for this combination in cookie form.  This recipe satisfies both cravings and makes a real nice cookie.  Make sure you save the recipe.  They disappear quickly!

Here's the recipe:

Peanut Butter Chocolate Chip Cookies (Vegan)

ingredients:

1/2 cup butter (vegan)

1/2 cup peanut butter*

1/4 cup sugar

2/3 cup brown sugar

1 tsp vanilla

1 egg**

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups flour

1 1/4 cups chocolate chips

directions: 

Oven 350F.

In a large bowl, mix butter and peanut butter until smooth.

Add sugars and mix until creamy.

Add vanilla, egg, baking soda and salt.  
Beat in flour slowly until a dough forms.

Add in chips and use wooden spoon to mix.

Chill dough for thirty minutes.

Use scooper to make cookie dough balls and place on cookie sheets.* Use a fork tine to press dough balls.

Bake cookies for 10-12 minutes until slightly brown

Cool on wire rack.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*I used crunchy peanut butter, can use creamy peanut butter.

**I used aqua faba egg.  Can also use a flax egg.  One flax egg = 1 TBSP ground flax + 3 TBSP cold water.  Let sit for 5-10 minutes before using.

*I use a silicone baking mat.  Feel free to use parchment paper.

*Don't want to make the cookies vegan?  Substitute butter for vegan butter and an egg for the flax egg.

If you make the Peanut Butter Chocolate Chip Cookies, let me know what you think in the comments below.

Enjoy!

Vasilopita Bread - St. Basil's Sweet Bread (Vegan)

 Vasilopita is a Greek sweet bread baked especially for New Years.  The story behind the bread: St. Basil asked the ladies of the church to bake a sweet bread with coins baked inside them.  The bread was given out to the needy people at church for life's necessities.  This was his way of giving them money without demeaning them at all.  It is now a tradition to bake a coin into the Vasilopita (St. Basil's bread).  The person that receives the coin is considered to have luck in the New Year. 

Vasilopita is a sweet bread made with butter and flavored with orange, vanilla, masticha and Mahlep.  

I posted this recipe a few years back and decided to try making it vegan.  This is my first attempt and was pretty decent.  I thought I would share the vegan recipe here for those that want to make it

Vasilopita Bread

ingredients:

1 pkg active dry yeast

3/4 cup oat milk, lukewarm

3 flax eggs*

1.5 tsp grated orange rind

1/2 cup sugar

4 1/2 cups flour

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp ground masticha

1/4 tsp ground mahlep

1/2 cup melted vegan butter

vegan butter for glazing

blanched split almonds or sesame seeds

directions:

Dissolve yeast in 1/4 cup of milk

Add remainder of milk, eggs, orange rind and sugar.

In a warm bowl, add 3 cups flour, salt and spices make a well in the center.

Pour in yeast mixture and stir to blend in flour.  Gradually add warm melted butter.

Mix dough with hands until it comes away from the sides.

Turn dough onto a floured surface and knead until smooth and elastic, adding remaining flour as required.

Knead for 10 minutes.

Place ball of dough in bowl that has been greased with butter.

Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.

Leave to rise in warm place until doubled.

Punch down and turn onto lightly floured surface.

Knead lightly and shape into a round loaf.

Place onto large greased baking sheet or greased 10" round baking dish

Cover and let rise in warm place until doubled (1.5-2 hours).

Glaze with beaten egg and arrange almonds or sesames onto the bread (pressing lightly).

Bake at 375 for 45 minutes until golden brown and cooked when tested.

If bread browns too quickly, place greased parchment paper on top.

Cool on wire rack

 * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

I used the 1/2 cup of sugar and it turned out wonderfully.

*one flax egg equals one Tablespoon flax with three Tablespoons of cold water.  Let sit for five minutes before using in recipe.

I did not add the orange rind and the world did not end.

This bread turned out wonderfully. This bread is a sweet bread that tastes great plain or with a little butter (regular or vegan).  Great for toast in the morning.

Let me know if you try making Vasilopita.  I would love to hear how your bread turns out!

Waffles (vegan)

Waffles are a family favorite over here.  Found this recipe (and made it vegan).  Definitely a crowd pleaser!

Donkey:  Can I stay with you, please?

Shrek: Of course.

Donkey:  Really?

Shrek:  No.

Donkey:  Please!!  I don't want to go back there.  You don't know what it's like to be considered a freak.  Well, maybe you do.  That's why we have to stick together.  You gotta let me stay!  Please!  Please!

Shrek: OK.  OK.  But one night only.

Donkey:  Great!  We can stay up late, swapping manly stories and in the morning, I'm making waffles!

Waffles (vegan)

Ingredients:

2 eggs*

2 cups flour

1 3/4 cup oat milk

1/2 cup vegetable oil

4 tsp baking powder

1/2 tsp vanilla

Warm up your waffle iron.

In a bowl, whisk all ingredients together. 

Pour some batter into waffle iron and cook till brown and crisp.

*I use either a flax egg (1 TBSP ground flax and 3 TBSP water) or aquafaba.

* I add some ground flax and cinnamon to the batter.

*I freeze the leftover waffles.  Easy to warm up in toaster or toaster oven.

Enjoy!

Crispy Tempeh

 Thought I would give tempeh a try.  I've heard so much about it and how easy it is to use in vegan meals.  

Tempeh is fermented soybeans that are bound together and sold in a flat square or rectangle.  Much firmer than tofu, easier to work with and packed with plenty of protein.

Found this recipe for crispy tempeh.  I enjoy this tossed in salads, hummus and veggie roll ups (in a tortilla) or just as a little snack.

Here's the recipe:

Crispy Tempeh

ingredients:

tempeh (8oz square)

garlic clove, minced

1 TBSP coco aminos (soy sauce, tamari, etc)

1 TBSP nutritional yeast

directions:

Oven 400F

Cube tempeh and place in bowl.

Pour coco aminos/soy sauce over tempeh and mix gently until all pieces are covered.  Add garlic and nutritional yeast and mix gently.

Place on cookie sheet lined with parchment paper/silicone baking mat.  Make sure pieces are spread apart.

Bake for 25 minutes or until crispy and golden brown.

* * * * * * * * * * * * * * * * * * * * * * * * * * *

If you give tempeh a try, let me know what you think in the comments below!

Enjoy!

Raspberry Scone (vegan)

 I had a taste for raspberry scones and thought I would try my hand at making them.  

Here's the recipe:

Raspberry Scones (Vegan)

ingredients:

3 cups flour

1/3 cup sugar

1 TBSP baking powder

12 TBSP vegan butter, cut into pieces

3/4 cup oat milk

1 tsp kosher salt

1/2 tsp vanilla

1 cup raspberries*

Icing:

1 cup powdered sugar

1 TBSP lemon juice

1/2 tsp vanilla

Oven 375F.

Line cookie sheet with parchment paper or silicone baking mat.

In large bowl put flour, sugar, baking powder and salt and mix together. 

Add butter into the dry ingredients (use a pastry blender) until it becomes gritty. 

Add milk and vanilla to mixture and stir with a spatula until it is combined.  At this point, you can switch to using your hands or stick with a spoon. *

Add in the raspberries.  Knead quickly and firmly, until flour is combined and the dough holds together.

Transfer dough to floured surface and shape into a flat round disk, making sure it is only 1.5inches thick.  

Cut the disk into 6 wedges.

Move the wedges onto the baking sheet, leaving a little space between them. 

Brush the tops of the wedges with oat milk and lightly sprinkle with some sugar (optional)

Bake 25-30 minutes, or until the scones are a golden color and fully cooked through.

For the Icing:

In a bowl, mix powdered sugar and lemon juice together until smooth.

Add vanilla and splash of milk (if needed).

Drizzle onto the scones while they are still warm.

Let them sit for a bit while the icing sets.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

*I used vegan butter and oat milk.  If you are not vegan, feel free to substitute butter and milk (same quantities).

*I used frozen raspberries and the scones came out beautifully

*Do not over mix, especially after adding the raspberries.  Gluten will develop and this will make your scones hard.  I didn't mix too much, and mine actually came out cake-like. (They were still delicious).

*Feel free to try blueberries if you aren't a raspberry person.

Enjoy!

Homemade Granola

 I have been looking for an easy granola recipe for a while.  We buy a granola when we are in Michigan that they call, "Crunch."  The only problem is that it's a little too sweet.  

Fount this recipe here and love that you can add in whatever nuts or seeds you have on hand.

Here's the recipe:

Homemade Granola

ingredients:

1 TBSP maple syrup

1/2 tsp vanilla

1 TBSP Almond Butter

1/4 tsp cinnamon

1/2 cup oats

2 TBSP (pick one: pumpkin seeds, sunflower seeds, dried cranberries, or raisins)

1/4 cup pecans*

2 TBSP unsweetened coconut shreds

directions:

Oven 325F.

Line Cookie sheet with parchment paper or silicone baking mat.

In a medium sized bowl, mix the syrup, almond butter and vanilla until combined.

Add oats, seeds, nuts, coconut shreds and cranberries.  Mix until all is completely combined.

Spread granola evenly onto baking sheet.  

Bake for 15 minutes.  Pull cookie sheet out and gently flip the granola.  Bake for another five minutes.

Let cool.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*I used almond butter, feel free to substitute peanut butter or sunbutter

*I like pecans, almonds or walnuts would make a good substitute.

*If you really like it sweet, you can add in some chocolate chips.  Do this after you remove the granola from the oven.

*This recipe makes a small amount.  Feel free to double or triple the recipe.  

* I store my granola in a glass jar in the pantry.

If you make the granola, let me know what you think in the comments below.

Enjoy!

Rosemary Focaccia Bread

 This summer we visited quite a few farmer's markets.  Produce, baked goods and freshly made bread.   If you've been following along for a while, you know that good bread is a priority in our house.  After purchasing some.....not so good tasting bread, I decided that I would try my hand at making it myself.  Of course, turning the oven on in the 90F heat just to goof off making bread is not my idea of fun.  So, I waited until the temperatures dropped a little.  This focaccia bread has become a family favorite and thought I would share it here.  

Here's the recipe:

Rosemary Focaccia Bread

ingredients:

1 3/4 cups warm water

1 packet dry yeast (2 1/2 tsp)

2 tsp sugar

4 1/2 cups bread flour*

1 TBSP kosher salt

1/2 cup olive oil 

For the top:

2-3 TBSP olive oil

2 tsp coarse, flaky sea salt

2 TBSP fresh rosemary 

directions:

In a small bowl combine warm water with the yeast and sugar.  Stir and let sit until foamy (about 5 minutes).

In large bowl, combine flour and salt.  Once the yeast is ready, pour into flour mixture and mix.  Slowly add the olive oil.  Once dough is combined, knead for about five minutes* until sides have pulled away.  The dough should be soft.  If the dough is still sticky, add a little more flour.

Coat a bowl with olive oil and place dough into bowl, rolling it until it is covered with the oil.  Cover the bowl with plastic wrap. Set bowl in warm place until doubled. (about an hour)

Grab a 13x9 dish, and coat with some olive oil.  

When the dough is ready, place in this dish and press out until it reaches sides of the dish.  If the dough bounces back, then let it rest ten minutes before pressing it down.  Cover lightly with the plastic wrap and let rise for an hour.

Oven 425F.

Dimple the dough by pressing your finger tips down into the dough.  Drizzle with some olive oil.  Sprinkle with salt and top it off with the rosemary.

Bake for 20-25 minutes or until the top is a golden brown.  

Remove from the oven and drizzle a little more olive oil (optional).

Let cool for ten minutes before cutting into pieces.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*You might need a little extra flour if dough is sticky

*I mixed the dough by hand.  Feel free to use your kitchenaid with the dough hook.

If you make the Rosemary Focaccia Bread, let me know what you think in the comments below.

Enjoy!

Hershey Kiss Pretzels

Looking for a fun, easy treat to make today?  

Grab some pretzels, a bag of Hershey Kisses and some M & M's and let's go!

Hershey Kiss Pretzels

what you need: 

Pretzels

Hershey Kisses

M & M's *

parchment paper (or silicone baking mat)

directions:

Oven 200F.

Place your parchment paper (or baking mat) onto a cookie sheet.  

Place pretzels on the baking sheet.

Unwrap Hershey Kisses and place one on each pretzel.

Put in oven for 3-5 minutes (or until Hershey Kiss is soft).  Place M & M on top of Kiss and press down into pretzel.  

Let cool completely.

Store in airtight container or in the refrigerator.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*Feel free to use mini twist pretzels, mini snap pretzels, or the circle pretzels (usually found during the holiday season)

*You can use any type of Hershey's Kiss (Hugs or candy cane kisses) You can also use Rolo candy.

*These can be made year round.  Just buy the holiday package of M & M's

Enjoy!

Cherry Chocolate Chip Cookies

I am a fan of cherry chocolate combinations.  I had a taste for maraschino cherries (I don't why) and bought a jar.  Unfortunately, they only had one size jar and it was HUGE.  After eating one, I realized I had to figure out what I can do with them, other than put them in my tropical drinks.  I did a little research and found this cookie recipe.  The cookies are amazing and disappeared within 24 hours.

Here's the recipe:

Cherry Chocolate Chip Cookies

ingredients:

 1/4 cup butter*

3/4 cup brown sugar

1 large egg**

1 tsp vanilla

1/8 tsp almond extract

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup maraschino cherries, drained, finely chopped***

3/4 cup mini chocolate chips

directions:

Oven 350F.

In large bowl, add butter and sugar and mix well.  

Add in egg and extracts and mix.

In separate bowl, whisk flour, baking soda and salt.

Gradually add dry ingredients to wet ingredients.  (best to mix by hand at this point)

Add in cherries and chocolate chips and mix by hand until combined.  The dough will be thick.

Drop dough balls onto lined baking sheet. 

Bake for 16-18 minutes.

Allow cookies to cool on baking sheet (about 15 minutes) before transferring them to cooling rack.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

A few notes:

*I used vegan butter for this recipe.  I also reduced the amount of sugar in half.  They were still sweet and tasty.

** I used a flax egg.  1 flax egg = 1 TBSP flax seed + 3 TBSP cold water.  Let sit for 10 minutes before adding to the mixture.   You can probably use aquafaba.  That's 3 TBSP of aquafaba = 1 egg.  Aquafaba is the water mixture inside the can of chickpeas.

*** If you like cherries, you can save some of the chopped cherries (or chop a few extra) to add to the tops of your cookies.

****If you want to add a fun look to these cookies, add a little pink gel food coloring to the batter.  Just keep an eye on the cookies while in the oven.  You don't want to burn them.  

If you make these Cherry Chocolate Chip Cookies, let me know what you think in the comments.

Enjoy!

Vegan Diaries - Mediterranean Farro Salad

 It's amazing what you can find in your pantry if you really take the time to look around.  

I did the scary clean out of our pantry the other day.  Shocked at some of the things I found.  I'm good about not having expired food products, but I can't control the multiple open packages (of the same item).  Luckily, it's pretty easy to combine these packages into one and move on.

I found a couple open packages of farro (I'll take the blame for that one).  I thought I would try to whip a salad up using farro, and hopefully using up one of the packages.  

I'm not going to bore you and go on and on about the making of the salad, but I will tell you that I think this turned out to be the best salad I have ever made.  I will definitely be making this again!

Here's the recipe:

Mediterranean Farro Salad

ingredients:

1 cup farro

1 sm bell red pepper

1 cucumber, seeded and diced

pint of grape tomatoes, halved

1 bunch Italian parsley, finely chopped

1 bunch green onions, chopped

1/2 cup Kalamata olives, pitted and chopped

3 garlic cloves, minced

1/3 cup lemon juice

1/4 cup olive oil

black pepper - to taste

8 ounces vegan feta cheese, crumbled

directions:

Cook farro according to directions until tender.

Drain farro and rinse with cold water.  Set aside to drain.

Combine pepper, cucumber, tomatoes, parsley, onion and olives into a large bowl.

In a separate small bowl, whisk together garlic, lemon juice and olive oil.  Feel free to add salt and pepper at this time.

Add farro to the large bowl of vegetables and combine ingredients.

Add dressing and mix.

Serve topped with feta cheese.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

*for the bell pepper, I used an orange bell pepper because that is what I had on hand.  

Enjoy!

Vegan Diaries - Vegetable, Tempeh Teriyaki Dish

I decided that it was time for me to give tempeh a try.  

I don't know why I have been avoiding tempeh.  I have heard such good things about it and how easy it is to work with in various dishes.  It was time for me to test the waters.  As a first time tempeh experience, you can't get much simpler than this dish.  The tempeh was very easy to work.  The teriyaki sauce came out wonderfully.  I was very pleased how this dish came out and can't wait to try more tempeh dishes.

Here's the recipe:

Vegetable Tempeh Teriyaki Dish

ingredients:

1 8oz tempeh

1 medium head of broccoli, chopped

1 bell pepper, chopped

1 small zucchini, chopped

1/2 medium onion, chopped

1/2 cup soy sauce*

1/2 cup water

1/4 tsp brown sugar

2 TBSP rice vinegar

1 TBSP sesame oil

3 cloves of garlic, minced

1/2 tsp ground ginger

2 TBSP corn starch

1/4 cup water 

directions:

Oven 375F.

Lightly grease a baking sheet.*

Cut tempeh into 1/2" cubes and place on baking sheet.  Add broccoli, pepper, zucchini.

In a medium saucepan, combine soy sauce, water, sugar, rice vinegar, sesame oil, garlic and ginger.  Bring to a boil.  Reduce heat and simmer for five minutes.

In a small bowl, mix the corn starch and cold water.  Whisk until smooth.  

Pour cornstarch mixture into the saucepan and whisk to combine.  Simmer for another five minutes until sauce has thickened.

Pour sauce over vegetables and tempeh on baking sheet.  Mix to make sure evenly coated.

Bake for 25 minutes.

Serve over rice, quinoa or couscous.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* can use liquid aminos

*You can add or substitute other vegetables.  I added mushrooms.

*I used freshly chopped ginger for this recipe.

*I used a 13x9" baking dish for this meal

If you make this dish, let me know what you think in the comments below.

Enjoy!

Vegan Diaries - Kale Salad with Quinoa

 RT and I celebrated our anniversary last month at a restaurant in the city.  They didn't have much for vegans (or vegetarians), of course.  Quite surprising since the place was in a young, hip area of the city.  I did settle for their Quinoa and Kale salad.  Sadly, it was just mediocre.  I knew I could do better.

We have kale growing in our garden.  A leftover from last year's garden.  I thought I would try my hand at making this salad.  

Here is the delicious result:

Kale and Quinoa Salad

ingredients:

4 cups kale, de-stemmed and chopped

1/2 TBSP olive oil

1 can chick peas, drained and rinsed

1 cup quinoa, cooked 

1 med. red bell pepper, diced

1/2 red onion, diced

1/3 cup cilantro, chopped

1/2 cup feta cheese *

1/4 cup sunflower seeds

1/4 cup dried cranberries

dressing:

1/4 cup olive oil

2 TBSP vinegar**

Juice of 1 lemon

salt/pepper to taste

directions:

Add kale to large bowl.  Drizzle with olive oil and gently massage until leaves have softened.

Add remaining ingredients (minus the sunflower seeds).

For the dressing, mix ingredients in a separate bowl and mix well.  Pour over salad mixture.  You might not need the entire dressing depending on the size of the salad and taste preference.

Serve topped with sunflower seeds.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

* I used Violife vegan feta for this recipe.

** I used balsamic vinegar.  Feel free to use red wine vinegar, if that is what you have on hand.

If you make this kale salad, let me know your thoughts in the comments below.

Enjoy!

Homemade Hummus

 I posted this recipe quite a while ago and thought it was time to give it a little update.

My family enjoys eating hummus as much as I enjoy making it.  The one thing I found with my original recipe was the consistency.  It just wasn't very smooth no matter how much time it spent in the food processor.  With a little research and a few tweaks, I think I have finally nailed a smooth hummus.  The key?  Eliminate the oil and use the aquafaba (juice from the can of chickpeas) in place of the water.  Oh, and a little extra garlic is always acceptable.

Well, enough chatter from me.  Here is the recipe:

Classic Hummus

Ingredients:
1 15oz can chick peas, rinsed and drained
3 cloves of garlic, peeled and finely chopped
3 TBSP tahini
2 TBSP lemon juice
1/2 tsp ground cumin
pinch of salt and freshly cracked black pepper (to taste)
1/4 cup aquafaba or more if needed

*optional topping ideas:  extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto

directions:
Add first six ingredients to food processor, and blend until smooth.  You might want to scrape down the sides.  Add in the aquafaba and continue blending until the hummus reaches your desired consistency.  Add additional aquafaba if needed.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

For something different, I like to chop up a jalapeño and make jalapeño hummus.  I add this at the beginning, before the aquafaba.  

You can also chop up chipotle peppers and make a spicy chipotle pepper hummus.  

If you make this classic hummus, let me know what you think in the comments below.

Enjoy!

Peanut Butter Banana Pupcakes

 We celebrated My Weird Dog Pippen's 11th birthday yesterday.  The lucky pup got to bark along with us as we sang, "Happy Birthday," to him (his favorite song to bark sing).  

I made Pippen a couple of pupcakes for his special day using the recipe below.  The recipe makes mini cupcakes.  I cut the recipe in half and made two large cupcakes.

Here's the recipe:

Peanut Butter Banana Pupcakes

ingredients:

2 T peanut butter

2 TBSP oil

1 medium banana, mashed

2 TBSP honey

1/2 c flour

1/2 tsp baking soda

1/4 tsp baking powder

pup-frosting:

1 medium banana, mashed

4 TBSP peanut butter

Instructions:

Oven 350.

Spray 12 mini muffin cups or 2 large muffin cups with non-stick cooking spray.*

Mash banana.  Mix in the oil, peanut butter and honey.  Add the flour, baking soda and baking powder.

Scoop batter into muffin tins until 3/4 full.

Bake 10-15 minutes.  They are done when a toothpick inserted into the middle of the pupcake comes out clean.

Allow pupcakes to cool on wire rack before frosting.

For the pupcake frosting:

In a bowl, mash banana.  The smoother the mashed banana, the smoother the frosting.

Add peanut butter and mix until smooth.

Spread frosting on cooled cupcakes.

Top with a small bone shaped dog treat. 

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*I used silicone baking cups.  A lot easier to work with, in my opinion.

I cut this recipe in half and made two large pupcakes and they turned out beautifully.

If you make the pupcakes, let me know in the comments below!

Enjoy!

Vegan Diaries - Greek Style Chick Pea Sandwich

 I have been doing some cooking experiments the last couple of months (RT will graciously accept prayers and maybe a free meal or two).   I have been pretty lucky with the majority of the meal finds.   

I tested these Greek Style Chickpea Sandwiches (a couple of times) and they turned out to be quite tasty!   The chick peas are seasoned and baked in the oven for added crunchiness.  The hummus adds flavor and also keeps those chick peas from falling out onto your plate.  And, wow, what can I say about that tzatziki sauce except that it's awesome!  

Here's the recipe:

Greek Style Chick Pea Sandwich

for the chickpeas

1 can chickpeas, drained

1/2 TBSP olive oil

1/4 tsp paprika

1/4 tsp oregano

1/2 tsp garlic powder

"Tzatziki"

1/4 cup plain vegan yogurt*

1/8 tsp peeled, grated cucumber

1 clove garlic

1/4 TBSP dill

1/2 tsp lemon juice

Toppings:

1/4 cup cherry tomatoes, halved

1/4 cup cucumber, quartered

1/4 cup red onion, thinly sliced

1/2 TBSP olive oil

Garlic hummus

feta cheese

pitas*

instructions:

Oven 400F.

Combine chick peas and seasonings in bowl.  Mix until well covered.  Line baking sheet with parchment paper or silicone liner.  Place chick peas on baking sheet and place in oven for 20 minutes.  Check chick peas, flip over and bake for another 10-15 minutes so they are almost crunchy.

While the chick peas are baking, make the "tzaziki."  Mix all ingredients in bowl and place in the refrigerator until ready to use.

To serve:  spread a spoonful of hummus on center of pita or tortilla (this is to hold the chick peas).  Top with the veggies and tzatziki.  Feel free to add feta and/or lettuce.

This recipe makes 3-4 sandwiches.

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*I used a vegan style mayonnaise

*If you don't have pita's, try using a tortilla.

These received a thumbs up all around. 

If you make these Greek Style Chick Pea Sandwiches, let me know in the comments.

Enjoy!

Vegan Diaries - Home Made Salsa

 I love salsa.  And home made Salsa is definitely the best!   I prefer to use fresh tomatoes in this recipe (well, as fresh as they are in the grocery store in the middle of a Chicago winter).   This is also a great recipe to use with those tomatoes and peppers you grow in your garden during the summer months.  I mean, that's one of the reasons why you have your own garden, right?  

The recipe is so simple that you can make it year 'round.   This salsa doesn't last long in our house.   

If you make the Home made Salsa, let me know what you think in the comments below.

Here's the recipe:

Home Made Salsa

ingredients:

28oz can whole tomatoes*

15 oz can diced tomatoes

1/3 cup chopped onion

1/2 cup cilantro, finely chopped

1.5 TBSP lime juice

1-2 cloves garlic, minced

1/2 tsp cumin

directions:

Place all ingredients in food processor or Vitamix.  Pulse a few times until salsa consistency.  

Add more spice if needed.

*I use fresh tomatoes in this recipe.  I substitute a couple of pounds of tomatoes for the 28oz can of whole tomatoes (about 4-8 tomatoes).  Make sure to remove the seeds and to chop into pieces before putting into the blender/food processor.  I still add the 15oz can of tomatoes, though.

* I add chopped green pepper and poblano pepper (1/2 cup).

*I like my salsa a little spicy so I will add a jalapeno or two.

*When using the Vitamix, pulse slowly or the salsa will get frothy.  

*Feel free to use salt when making the salsa.  I don't add salt to my recipes and usually forget to add that in the recipe ingredients.

Are you a salsa lover?

Enjoy!

My Weird Dog - Pupcakes

 It's another weird  strange  adventurous trip around the sun for my weird dog Pippen.  The old man spent his day trying to grab a quick nap  lazing on the back deck protecting his kingdom.  He got the royal treatment (special breakfast and lots of cookies throughout the day).  And, of course he was the center of attention while we sang, "Happy Birthday" to him.  

OK.  OK.  I guess I should tell the truth.  Pippen had an egg with his breakfast.  Hey, he had a really strenuous workout  went on a really long walk.  And it's his birthday!  So, lots of cookies on your birthday is expected, right?  Alright, alright, you got me.  It was probably just me singing to him and spoiling him all day today.   It was worth it, though.  Look how happy he is in this picture! 

Sorry for the naked picture.  Pippen wanted to spend the day in his birthday suit.  Eating a pupcake outside on a beautiful day in your birthday suit.  It doesn't get any better than this, does it?  

Thanks for putting up with me and my weird dog, Pippen.

Here's the tasty pupcake recipe.  They are Pippen approved.

Cheddar Apple Pupcakes

ingredients:

1.5 cups whole wheat flour

1/4 cup oats

1/4 tsp baking powder

1/2 cup apple sauce

1/4 cup vegetable oil

2 TBSP hone

2 eggs

1 cup shredded cheddar cheese

directions:

Oven 350F.

In large bowl mix applesauce, oil, honey, eggs and cheese.

In separate bowl mix the dry ingredients: flour, oats and baking powder

Combine the wet and dry ingredients.

Spoon mixture into silicone muffin cups.

Bake 18-20 minutes.

Allow pupcakes to cool before serving to your dog.

*I cut this recipe in half and it made 6 pupcakes.

Vegan Diaries - Middle Eastern Stew

 The weather here has been a little unpredictable lately.  It is either warm, close to 50 degrees F, or a nice, crisp 20F.    With the weather being so unpredictable, I find that a nice bowl of soup or stew can be very comforting any time.

As dinner rolls around, I am always looking for meal inspiration.  This Middle Eastern Stew is packed with lots of vegetables and some farro thrown in for added protein.  

A few fun facts about farro:    

Farro was a staple crop used in the Middle East.  It was first used in breads.

Farro is a whole grain wheat that is high in fiber and high in protein.

Farro has a nutty flavor.

Farro contains other nutrients like magnesium, iron and B vitamins.

Farro is known as an ancient grain.

With all of the health benefits it makes a wonderful addition to any soup or stew. 

Here's the recipe:

Middle Eastern Stew

ingredients:

2 TBSP olive oil

1 cup carrots, diced

1 cup onion, diced

1 cup chopped celery

5 cloves garlic, minced

5 cups vegetable broth

1 14.5oz can diced tomatoes

1 cup farro

1 tsp oregano

1 bay leaf

4 cups chopped kale

1 14.5oz can cannellini beans

1 TBSP lemon juice

directions:

Heat oil in large Dutch oven over medium high heat.

Add carrots, onion, celery and garlic and sauté for 5 minutes.

Stir in broth, tomatoes, farro, oregano and the bay leaf and bring to boil.

Reduce heat and simmer for 20 minutes. 

Stir in kale and cook for another 15 minutes (or until kale and farro are tender).

Add in cannellini beans and heat through.

Remove bay leaf and stir in the lemon juice.  Feel free to add in additional broth or water to thin out soup.

Serve.

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* I like to serve with a little feta cheese.  If you are keeping it vegan, like me, Violife has a wonderful vegan feta cheese.

*If you are unable to find farro, feel free to substitute rice or quinoa in the recipe.

* This pairs nicely with some warm, crusty bread.

If you make Middle Eastern Stew, let me know what you think in the comments below.

Enjoy!