Monday, October 14, 2013
1/2 cup brown sugar
1/2 cup soy milk
1 teaspoon almond extract
1 cup Adam's creamy peanut butter
In a saucepan, over medium heat, allow the sugars and soy milk to come to a full boil. Watch out, it sometimes tries to boil over! Stirring constantly, all it to boil for a solid 5-6 minutes. Remove from heat and stir in peanut butter and almond extract.
Pour mixture into a well oiled 9x9 square pan for thicker fudge or 9x13 rectangle pan for thinner fudge. Cover with foil and refrigerate for stability.
Can't pinpoint it, I just know that fall is MY season. I love it. And eating so...lucky me, introducing the insomniac vegan pumpkin scones! One thing you should note is that I hate Allspice. The smell, the taste, yuck, yuck, yuckkkk. I added it, however too much can flop the recipe right on it's face...so watch out.
2 1/2 cup flour
2/3 cup brown sugar
1 Tablespoons baking powder
sprinkling of salt
2 Tablespoons ground Cinnamon
1 teaspoon Nutmeg
Sprinkling of Allspice
3/4 cup chilled butter
1 cup pumpkin....NOT pumpkin pie filling, though it is a tasty mistake
1 ripe banana
3 Tablespoons grape seed oil
2 cups powdered sugar
4 Tablespoons Pumpkin Pie Spice
2-3 Tablespoons Vanilla soy milk
Preheat oven to 425 degrees.
In a large bowl or KitchenAid mixer, combine flour, brown sugar, powder, salt and seasonings until well mixed. Take a fork and smash the banana into a pulp and fold pumpkin, banana and grape seed oil into the mix. Add the butter to the mix in chunks. Blend well.
Drop onto a well oiled cookie sheet and shape into triangles and bake for 20-25 minutes.
In a bowl, mix sugar, pumpkins spice and vanilla soy, blend well and set aside.
When the scones are done cooking, remove from the oven and allow to cool. When they are completely cooled, ice and set aside and allow them to dry.
Happy Fall Baking!
Saturday, October 5, 2013
Sunday, September 29, 2013
BBQ Chili Fries
6 large potatoes
Coconut Oil Spray (Trader Joe's has a good one!)
Johnny's Seasoning Salt
Preheat the oven to 425 degrees. Use a fry slicers or a sharp knife chop the potatoes into strips or a Jo Jo style. Lay out on a lightly oiled baking sheet and spray a light coat of coconut oil over the fries. Sprinkle with seasoning salt and paprika. Bake for approximately 20-25 minutes. Remove and set aside.
*For Garlic Fries, add some chopped fresh Garlic and a sprinkling of chopped Parsley.
6 Cups of dry beans (mixed types)
6 Cans of beans, drained and rinsed (save some sodium by rinsing!)
2 Cups BBQ sauce
1/2 Cup Ketchup
2 Tablespoons Chili Powder
1 Tablespoon Garlic powder
Freshly chopped Garlic
1 Bunch Green Onions, rinsed & chopped
Soy Cheddar cheese
Fill a large pot 1/2 full with water. Pour in dry beans and allow to soak overnight. When you are ready to begin your chili, turn the pot on medium heat and bring the beans and water to a slow boil. Add the BBQ sauce, water, ketchup, chili powder and garlic powder and allow to continue cooking. When it has began to thicken, turn down the heat to medium-low. Serve over fries. Top with green onions and soy cheddar cheese.
Friday, September 27, 2013
Classic Baking Powder Biscuits
3 Cups Flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup Earth Balance butter (or another vegan butter substitute)
1 cup milk
1 Tablespoon Apple Cider Vinegar
Preheat the over to 450 degrees. In a large bowl (I used my Kitchen Aid Mixer!), mix all of the ingredients except the flour. Slowly add the flour in last, making sure it is all mixed in. Scoop out with a cookie scoop or shape by hand and drop onto a greased cookie sheet. Sprinkle the tops with a bit of flour and put in the oven. Bake for about 10 minutes, check and add a few more minutes if necessary. Take out when they split and dry on top and allow them to cool.
Creamy Vegan Gravy
3 1/3 Cups of Plain Soymilk (The PLAIN part is very important...I've made that mistake with Vanilla, yuck)
4 Tofurkey brand Italian Sausages
1/4 Grapeseed oil
2 fresh Garlic cloves, minced
Sprinkling of Salt
1/2 Cup cornstarch
1/8 Cup cold water
1 Tablespoon Black Pepper
1 teaspoon Thyme
1 teaspoon Oregano
1 teaspoon Mustard Powder
1 teaspoon Sage
1 Tablespoon Paprika
1 Tablespoon Curry
In a saucepan on low-medium heat, add the soy milk, oil, garlic and allow to start to simmer. In a separate bowl, whisk together the cold water and cornstarch and pour into the simmering saucepan. Turn up to medium heat. The gravy should begin to thicken and puff up. If it starts to boil over, turn it down so it doesn't burn. Slice the Italian sausages into bite size pieces and microwave for 2-3 minutes. When they are done add them to the gravy. Stir periodically and begin adding the seasonings. Taste test once in a while and add more flavor depending on your personal taste. When it is thickened and tasty, place on low until serving. Make sure to stir once in a while so it doesn't burn.
Serve over the top of your delicious baking powder biscuits!
Wednesday, September 25, 2013
2 Cups Vegetable Broth
2 Tablespoons Rice Miso
1 cup water
1/3 of a pack of extra firm tofu, cubed
1 sheet of Nori, shredded
handful of shelled sunflower seeds
Combine all of the ingredients in a saucepan and bring to a boil.
Tuesday, September 24, 2013
But alas, the pumpkin sauce contains milk, so it's outcast to the land of non-vegan foods.
The same way that my BF Jake obsesses over pumpkin scones (though I rarely...ok, never...make these), I obsess over pumpkin. For me it's right up there with my obsession for chocolate, rice cream, brownies and anything even remotely near the Chinese food category. It's weird I know, but you'll get over it. For a warm toasty pumpkin beverage in the wholly vegan genre...try this sweet delight.
*Just for the record, you are able to make this recipe COMPLETELY organic if you pay attention to the soy milk and canned pumpkin you buy. Say no to GMO! :)
2 Cups Soy or Almond Milk
1/4 Cup canned Pumpkin Puree (Not Pumpkin pie filling..read the can for goodness sake)
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Sprinkling of Cinnamon
Sprinkling of Sugar
2 shots of espresso (if you're lucky enough to own one of those fancy dancy machines)
2 Tablespoons of instant coffee (trust me, buy the expensive kind)
1 Starbucks Anniversary blend VIA packet (if you haven't tried these...they're amazing.)
1 cinnamon stick
Standard Kitchen Thermometer
In a sauce pan, slowly heat up your soy or almond milk over medium heat. Stir frequently so it doesn't burn...that would be no bueno. As your milk gets up into the 150 degree range (use your thermometer), you can start stirring in the 1/4 cup of pumpkin puree. As it begins to smooth out and blend, sprinkle your seasonings and add your vanilla, instant coffee or VIA packet. Stir until it has reached a comfortable 170 degrees and serve with a cinnamon stick while still hot!
*Feel free to add more or less pumpkin to your recipe depending on your tastes. YUM YUM!
Enjoy! Happy Fall :)
Monday, September 23, 2013
2 bar mixer sized cans of pineapple juice
1 cup water
1 clove garlic, minced
1/2 block extra firm tofu, chunked
2 single stalk of celery, rinsed & chopped
4 Tablespoons hot sauce
Sprinkling of Trader Joe's sweetened Nori crumbles (in the snack sections!)
In a large saucepan mix, pineapple, pineapple juice, garlic, water, tofu, celery and set to medium-high heat until it comes to light boil. Add hot sauce and crumbles. When celery is tender and cooked through, serve hot.
- 2 cups of lightly packed brown sugar
- 1 cup granulated sugar
- 1 cup cider vinegar
- 3/4 cup finely chopped onion
- 2 tablespoons finely chopped seeded green chili pepper, such as Anaheim, New Mexico green chili, poblano or jalapeno.
- 2 tablespoons mustard seeds
- 1 tablespoon salt
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped gingerroot
- 10 cups finely chopped pitted plums (finely chopped, careful not to puree)
Laurel's Crown has officially become a "Thing", with a captial "T", now that it has a Facebook, a soon to be finished website and a semi-trailer that it will soon call home in the middle of a Othello Dairy field after it's impending remodel. Yay!
More pictures coming soon from the photo shoot, it was fun! Taken mostly on an antique produce scale and featuring the cheeses soon to be dawning to Laurel's Crown official label including "Othello", this is very exciting!
To follow Laurel's Crown & my mother's "cheesy" adventures, visit their official Facebook page HERE!
Cheese list coming soon...and maybe even a wine pairing list or two!
Sunday, September 22, 2013
Being an advocate for local small businesses, I always look for delicious vegan options that are locally run by Spokanites just trying to make they're living by doing what they love. Is there seriously anything better than someone loving their job when so many others don't? Nope. Don't think so.
9910 N Waikiki Rd
Spokane, WA 99218
If you are in the Whitworth part of town, make sure you go by Petit Chat. Great homemade pastries, breads and espresso fresh made everyday. Also, if you get there soon enough, day-olds are half off! My freezer gets stocked up every time I go, so I can have delicious, homemade bread everyday of the week.
Dawn of the Doughnut
, Located in the newly renovated Papa Murphy's building on lower Division, this unique zombie themed shop focuses on tasty doughnuts of all favors, vanilla, chocolate, weird and wacky. With a variety of crazy doughnut recipes and equally fun names, any zombie lover or horror movie fanatic will love this place. My step-son, Chris, who is 7 gets extra excited that the entire staff is dressed up as zombies as part of their regular work uniform. And, the owner looks like Sally right out of the Nightmare Before Christmas, which is pretty freakin' cool. Visit the drive-thru or head inside where EVERYTHING is dripping with "blood" complete with bloody hand prints all over the ceiling. It's so original for Spokane and delicious. Really delicious.
Support Local Vegan-Friendly Businesses!
Happy Sunday! <3thehappyinsomniac
Friday, September 20, 2013
1 mug of steaming hot water
2 slices of apple
1 cinnamon stick
1 teaspoon agave syrup or rice syrup
*Maybe add an apple tea bag too? For an extra flavor kick?
Combine and let seep for 5 minutes.
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Thursday, September 19, 2013
Baked squash is the perfect, easy prep appetizer. Tasty!
Coconut oil spray
Sliced, spray and sprinkle...then bake for 15 minutes on 350 degrees.
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Tuesday, September 3, 2013
4 large stalks celery, chopped
1 block extra firm tofu, cubed
1 cup barley or rice
4 tablespoons veggie soup base concentrate (jar form!)
10 cups water
Salt to taste
Boil water, throw everything in an allow to cook for 30 minutes.
<3 The Happy Insomniac
Saturday, August 3, 2013
Sunday, July 28, 2013
1 can chunked pineapple
1/2 can cold water with 2 Tablespoons cornstarch mixed in
1 Tablespoon chili powder
1 Tablespoon chili paste.
Mix pineapple, chili powder & paste in a saucepan, bring to a boil. Add the cornstarch mixture to thicken.
Serve with rice noodles or grilled tofu, or both!
<3 The Happy Insomniac
Thursday, July 11, 2013
Instant or rolled oats
*optional dark chocolate Cocoa Powder
In a bowl, add oats to 1 tablespoon of peanut butter until it reaches a cookie dough type consistency. Fold in chocolate chips and sprinkle with cinnamon powder.
Roll in dark chocolate powder if you wish, creates a "truffle" type look.
Makes approximately 3-4 energy balls at about 40 calories each.
Other good additions are raisins & chopped almonds.
<3 The Happy Insomniac
Tuesday, June 18, 2013
So Sunday was Father 's day. As many of you have probably guessed, I have started dieting hardcore which means my recipes for vegan delight must wait until my boring rabbit food diet is through.
But, even the best dieters know, you can't be good 100% of the time so I whipped up a Italian favorite in celebration of Jake being a wonderful daddy and boyfriend. Good job baby :)
Dry, uncooked Manicotti shells (check the label!)
Red pasta or spaghetti sauce
2 cubes extra firm tofu
4 tablespoons chopped garlic
2 teaspoons salt
2 tablespoons of Italian Seasoning
1/4 cup shredded vegan mozzarella
In a bowl, use an electric mixer to whip together all of te filling ingredients. They should become creamy. Load into a gallon size ziplock bag and cut off a corner to create your own little makeshift pastry bag.
Fill each manicotti shell (half on one side, half on the other), and lay them 1 layer deep in a casserole dish. When all the shells are filled, cover with a layer of spaghetti sauce and sprinkle with "cheese".
Bake at 350 degrees for 40-50 minutes.
Saturday, June 8, 2013
The last BOOK BOOK I read was over Memorial Day weekend, and I didn't even finished it. One of those fluff books, you know? Romantic, enduring lead character, but a mysterious shawl that kills people? That kind of crap.
It's been ages since I actually picked up a book book that hasn't involved how to cook vegan, so it's become my summer quest.
Miss Peregrine's Home for Peculiar Children
By Ransom Riggs
I'm half way through, and can't put it down! And BONUS, it has pictures! Ill review it when I'm finished, but it's looking very, very promising!!! :)
What are you reading this summer?
<3 The Happy Insomniac
Tuesday, June 4, 2013
Wednesday, May 29, 2013
Laurie Neal (Mi mama!) and her "Just in the Nick of time cabbage salsa!"
"This is a truly personal taste cabbage salsa using relatively quick ingredients. Remember when you add an acid (like lime juice or vinegar) and/or salt, it causes the cabbage to lose liquid, wilting it. So you want to be cautious about adding too much of either.
This past weekend, for the family South of the Border Eat- A -Thon, I made:
Just in the nick of time cabbage salsa
2 bags angel hair cabbage shreds
chopped red onion (about a 1/4 cup, more if you wish)
pickled jalapeno from can or jar (we are wimps so I chopped up 3 slices)
1 bunch cilantro (take off the stems and wash REALLY well, cilantro always seems to have a lot of dirt in it)
small tomato chunks (optional, however many you want, nice color)
kosher flake salt
Now, throw everything into a bowl except the lime juice and the salt. Then I squeezed 6 small limes, added a little of the jalapeno juice from the jar and put in, oh, maybe 1 to 1-1/2 teaspoons of salt in on top of the other ingredients and tossed. If you want to use it fairly quick, leave it at room temp for a short period of time, say 15 minutes, then taste. If you have time, put it in the fridge for a longer time. Taste and adjust to personal preference. You are always better off to start light with peppers, salt & lime and adding more or you end up throwing it out and starting over because it is too strong.
Oh and maybe when you do it, you want to write down your ingredients so you can do it again. This is great for tacos (particularly fish) or with chips or nachos."
<3 The Happy Insomniac
Tuesday, May 21, 2013
In a everlasting pursuit to find things both healthy and easy, I stumbled across Foodie Fiasco & her recipe for World's Healthiest Peanut Butter Cookies. I made them this afternoon, and they turned out pretty good considering I didn't have Coconut flour on hand. I can see where they would be better with it.
Another one I am dying to try is Modern Mom's vegan Peanut Butter Cookies. Flax seed meal and a host of other delicious sounding ingredients.
Peanut Butter Granola is also on my list of recipes to try from Alicia Silverstone's vegan site: The Kind Life, based of her cookbook. One of my FAVORITE cookbooks, and a very motivational girl.
What's your favorite peanut butter recipes?
Friday, May 17, 2013
- Similar design/shade Scrap booking paper
- Hot glue gun/ replacement glue sticks
- Crafting ribbon
- Crafting scissors
- Tape measure
- Flag Stencil-or make your own out of a piece of cardboard
- Go prepared. What colors do you need? What shade? Patterns? I am notorious for finding the colors I want, going to Home Depot or Walmart and picking out the paint chip and carrying it around with me every time I go shopping for remodel supplies. I've also had a few friends do this while planning their weddings. It helps so I don't get home with the wrong color and have to make multiple trips. Also, make sure you measure wherever you plan on putting your flags. Factor in about 5-6 inches for tying room so you don't cut yourself short.
- Pick your paper. *Helpful Hint: Michael's Craft Store often runs sales on scrap booking paper 5 for $1. It definitely will help your budget, and their variety is quite extensive.
- Pick out your ribbon. I usually pick a color that matches my color scheme and is a little subtle so it doesn't try to steal the show. Any thickness will do, though anything less than 1/2" thick is a little more time consuming to glue.
- Stencil. I always make my own stencils. Triangles are most popular, but others I've seen: half circles, squares, rectangles, etc. Cut it out of a piece of cardboard and trace it onto the back of your scrap booking paper. Cut them each out. Keep the patterns of paper separated.
- Put it together. Glue a thin bead of hot glue at the top of your flag and press the ribbon into it. Space them out however far apart you like. Make sure the ribbon doesn't get twisted. I usually alternate a solid color with a patterned flag.
Cook time: 10 Minutes
1 package extra firm tofu, pressed and cubed
2 stalks celery, rinsed&chopped
1 carrot, rinsed&shredded
1/2 cup Cashews, chopped
1/2 cup chickpeas, rinsed
2 cups of green Kale, rinsed&chopped
Drizzle of Grapeseed oil
1 Tablespoon Soy sauce
Chili powder for seasoning
Fine sea salt for seasoning
Throw everything in a well heated pan and saute until tofu is browned and veggies are thoroughly cooked.
Rule of Thumb: Veggies, drizzle, season. (Great Cooking Mantra!)
Use your creative genius with the spices, I rarely use the same ones twice!
Wednesday, May 15, 2013
1 1/2 cups carob chips
1 cup peanut butter
1/2 cup powdered sugar
2 tablespoons vanilla
Mini cupcake paper cups
Make Time: 15-20 minutes
In a saucepan on the stove, use low heat to melt down the carob chips.
In a medium size bowl, mix the peanut butter, powdered sugar, and vanilla and blend well.
Lay out mini cupcake papers and layer a dollop of chocolate, a dollop of peanut filling, and then a drizzle of chocolate on top. Place in the freezer until cool. Enjoy!
<3 The Happy Insomniac
Monday, May 13, 2013
I have however been remodeling our house over the course of a year, and it is amazing how far we've come.
My project over the weekend was converting a dresser we've housed in the basement since the 7-year old's wardrobe out grew its little drawers. Perhaps a nice office organizer in my future?
1 pint can of vintage teal paint from Home Depot, left over "Dakota Ranchwood" from our living room remodel, 2 knobs from World Market, and a piece of sandpaper for that "weathered" look, and you've got yourself a whole new dresser! :D
<3 The Happy Insomniac
Monday, May 6, 2013
- Black Bean Avocado Dip
- Plain Jane Fruit Salad
- David's Cabbage Salsa Recipe
- Blackened Tofu (Jake and I's taco topper)
Tuesday, April 30, 2013
This recipe is adapted (VERY loosely based) from my well-loved 75th Anniversary Edition of the Better Homes and Gardens Cookbook. This is Jake's favorite and I'll take by the emptiness of my plate sitting in the kitchen...fan favorite :)
Tuesday, April 16, 2013
1/4 Cup Soy Sauce
1 Cup Water
1 1/2 Teaspoons ground Ginger
1 Orange, juiced
1 Tablespoon Orange zest
5 Tablespoons Raw Sugar
1-2 teaspoons agave syrup
2 Tablespoons of corn starch
1/4 Cup cold water
* For Orange Zest, use the littlest teeth on the grater.
In a saucepan over medium heat, start adding the Soy sauce, water, ginger, orange juice, zest, sugar and agave. Bring to a light boil. In a small cup or bowl, whisk the cornstarch and cold water thoroughly. Add to the sauce pan, and allow the sauce to cook for 6-8 minutes to gain it's thickness.
Serve warm over rice or noodles.
Sunday, April 14, 2013
Just what I wanted! So we did a fridge raid and started choppin'. Jake ended up taking over, and doing his chef thing, while I prepped dinner.
So cute :)
Quickie Veggie Soup
Prep Time: 15 Minutes
Cook Time: 15-30 Minutes
8-10 Cups Veggie Soup Base (the choices on this one are endless.)
4 Carrots, rinsed&chopped
3 Cups Kale, rinsed&chopped
1 Cup Spinach, rinsed&chopped
4 stalks Celery, rinsed&chopped
4 Tablespoons Soy Sauce
1 Tablespoon chopped garlic
1 Teaspoon pepper
2 Cups rice or barley, dry
1 Cup Quinoa, dry
In a large pot, start your veggie soup base on low heat. Rinse and chop all your vegetables, and add them to your pot, stirring every so often. Mix in the soy sauce, pepper and garlic, and bring soup to a boil. When it has reached boiling, add the rice & quinoa allowing to cook for 8-10 minutes. Stir regularly while the rice/quinoa is cooking. When fully cooked, turn the soup to simmer, and serve!
The Manda Version:
Dish your soup, serve with tortilla chips.
The Jake Version:
Dish your soup. Add 1 slice of soy mozzarella cheese & 10-15 crushed saltine crackers to it and mix in well. Top of with 2 teaspoons of chili powder, stir in.
*Spicy, but has a very creamy taste. Was quite tasty!
Saturday, April 13, 2013
And I only feel slightly guilty :)
Chocolate Chip Cookie Dough Hummus
Prep Time: 10 Minutes
Fridge Time: 30 Minutes-1 hour until chilled, refrigerate when not in use
1 Cup Chick Peas
1/3 Cup Natural Peanut Butter (Adams or whatever)
1/4 Cup (minimum) Agave Syrup or Rice Syrup
2 teaspoons Raw sugar
3 Tablespoons Vanilla extract
1 teaspoon Almond extract
1/2 Cup Carob Chips (vegan chocolate chips)
In your small cuisinart or a blender, blend the chickpeas until smooth. Add the peanut butter, agave, sugar, almond extract, and vanilla and blend again until all the ingredients are mixed. Stir in Carob chips, cover, & refrigerate. Serve with veggies or teddy grahams (vegan!).
Tip: Taste your hummus to make sure it's sweet enough to your liking. If not, feel free to add a bit more agave!
Friday, April 12, 2013
Not healthy. So if that's what you're looking for, turn back now.
But for a tasty treat, try this!
3 scoops vanilla rice milk "ice cream"
1 teaspoon Agave syrup
Sprinkling of Carob chips
Sprinkling of Cashews bits
1 Tablespoon peanut butter
1 Tablespoon coconut milk
In a bowl, add peanut butter & coconut milk. Microwave for 1 minute, then whisk together until smooth. This should create a creamy peanut butter drizzle. Scoop your "ice cream" on top and add your selection of toppings. Drizzle with agave to finish.
Monday, April 8, 2013
Dessert A'la Rice
Prep Time: 5 Minutes
Cook Time: 5 Minutes
1 Cup Rice
3 Tablespoons Organic Agave Syrup
2 Tablespoons Cinnamon Powder
Splash of Coconut Milk
1/4 Cup Fresh Blueberries
In a rice cooker or pan, cook your rice until tender. Before it is allowed to cool, stir in the agave, cinnamon & coconut milk. Fold in the blueberries and serve warm, or refrigerate until ready to serve. Enjoy!
Ah, burgers. A Summer staple food. Picnics, BBQ's, 4th of July, there is nothing more traditional that a big juicy burger. Except when your vegan of course! :) This morning, Jake, Chris and I made our regular Sunday venture to our favorite bakery, Petit Chat, for bread and treats and came across some in-house, vegan friendly hamburger buns. So light & fluffy, and of course, delicious. We were won over, and our dinner plans became set in stone, Pub burgers! I went the easy route this time, and didn't make my own hamburger patties as I would have preferred. Boca or Morning Star stuff is a good substitute, just make sure you check the ingredients! Not everything is VEGAN.
On the fry side, I have ALWAYS been an advocate for baking home fries instead of frying them simply because it's healthier, and was raised on baked potato fries. Jake, however, is an Indianian, and down South in Indiana, they fry. So for the first time in our 2 years of dating, I broke down and agreed to let him to actually fry our fries! He had a blast :) We used Grapeseed oil instead of soybean or veggie (bleh), but they turned out pretty durn good. Maybe in another 2 years, I may let him try them again :)
Not trying to scare you out of trying them, however: Caution on the fries, these are NOT LOW FAT! They are everything bad you'd expect them to be. They are vegan, but only in technicality alone. Unfortunately though, they are yummy, yummy, yummy!
Allow the burgers to defrost if frozen. Chop the red peppers into 1/4" slices, and allow to brown on medium heat in a non-stick skillet. While they are starting to brown add the scallion & garlic. When they are done (about 10-15 minutes, keep a close eye), remove from heat and set aside. Move on to the fries. While the fries are cooking, place your burgers in a skillet to brown (approximately 3 minutes on each side on Medium heat).
1. Read Safety First below. Place the oil in a sauce pan over medium heat. MAKE SURE you have on long sleeves. Ensure the pan is covered or it will pop all over the walls and you. While it is preheating, slice your potatoes or egg plant into slices no bigger than 1/4" thick. In a gallon sized Ziploc bag, mix your seasonings, Sea salt, and flour. Close and shake thoroughly Either rinse your potatoes/eggplant in a strainer or spray them with a light coat of coconut oil, then dump into the bag of your mixed seasonings. Seal, and shake well thoroughly covering them in an outer coat. When you're ready, pull them out and drop them into your oil with a METAL strainer spoon. Allow them to cook for 15-30 seconds and remove immediately. Place them on a cookie sheet to cool.
*Disclaimer: Safety First. Deep frying is EXTREMELY dangerous if done incorrectly. It can be an extreme fire hazard as people continually prove every Thanksgiving. Do your homework, and be confident that you know what you're doing. /Always wear long sleeves or long oven mitts if you have them. Always keep a lid and a giant box of baking soda nearby, and NEVER USE WATER to put out a grease fire. Good Luck, Be Safe!
Deep Frying on an Electric Stove.
Kitchen Safety: Putting Out Grease Fires
When your burgers and fries are done, build your burger! We are boring and usually only use vegannaise, ketchup, and lettuce, but feel free to take creative intiative.
Curried Sprouted Lentils w/Ginger & Garlic Cilantro Sauce
I will never be Martha Stewart.
I can decorate a house, cook & bake up a storm, and create stellar floral arrangements...
But I will NEVER be able to keep anything beige clean.
Damn you Martha.
Monday, April 1, 2013
Sunday, March 31, 2013
In your mixer's bowl, or in another small bowl, start your yeast mixture: 1 packet + 1/4 cup tepid water. If the yeast is live, it will start to slightly bubble after about 10 minutes. If not...well, start again. Make sure the water isn't too hot, as it will cook the yeast to death. After about 15 minutes, turn on your mixer, and start adding the other ingredients: Almond milk, sugar, salt, margarine, extract, and lastly the flour. Do not add this all at once. Allow the the dough to get thoroughly mixed before adding another cup. The end result dough should be slightly sticky. Shut off your mixer when it forms a dough ball, and cover the bowl with a damp kitchen towel. Let it rise for 1 hour. It helps if your kitchen is slightly warm, I always set mine on top of the oven while its on.
Preheat the oven to 375 degrees.
After an hour, it should have risen to almost 2x it's original size. Remove from the bowl, and lay out on a well-floured board or counter. Using a rolling pin, roll into a large, even, rectangle. It should be about 1/4" thick sheet.
I've always been a true believer of using as few bowls, pots, pans, utensils to make a dish as humanly possible, just because I hate doing dishes. So when I make the filling, this applies as well. Instead of mixing these ingredients in a bowl, I apply them right to the dough. Take a butter knife, and butter the entire slab of rolled out dough (thin & glaze-like, not Paula Dean style!). Sprinkle your raw sugar, brown sugar, and cinnamon in the same fashion. If you feel you are short on something, add a bit more! Be careful however, they get sweet fast. Nice additions are nuts, raisins, coconut or dried cranberries.
When all your filling ingredients have covered your dough, it's time to roll. From top to bottom long-ways, roll the dough into a log.
Once rolled into a log, use a sharp knife to cut into 1 1/2" slices and lay them flat on their sides in a well-oiled 9x13" casserole pan. Once they all have been cut and placed in the pan (you may have to reorganize them a bit to get them all to fit) cover them again with a damp kitchen towel and allow them to rise for another hour.
When risen, place in the oven for 20 minutes to bake.
Add the orange zest to the Vegan Cream Cheese Frosting and mix well. Apply while the rolls are warm for best results.
Tips for making these easy:
Make the dough and allow it to rise overnight & create in the morning.
Create the rolls, cover the dish, and refrigerate and bake in the morning.
Happy Baking & Happy Easter!