Miso Soup...Insomniac-Style

This particular soup is packed with nutrients, protein and is SO EASY.

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.

Serve hot!

<3thehappyinsomniac

Vegan Pumpkin Spice Coffee Beverage

So I am rather depressed that this year I cannot partake in the annual tradition that is the Pumpkin Spice Latte.  Especially since part of my job is managing two Starbucks stores.  For a drink that screams "Fall is HERE!", I love everything about this drink.  The smell, the creaminess, the pumpkiny love.

Sigh.

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)
OR
2 Tablespoons of instant coffee (trust me, buy the expensive kind)
OR
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 :)

<3thehappyinsomniac

Sweet&Hot Stir Fry

Confession #1:  Veggies bore me. 

I'm a huge fan of Asian food, but of course with Panda Express no longer an option, I must make take it upon myself to find alternatives! 

Spice rating for this recipe is about 5 out of 10.

Sweet n' Sour Stir Fry

Prep Time: 15 minutes

Cook Time: 15 Minutes

Cooking Stuffs:

Rice Noodles

White Sticky Rice

3 large Carrots, rinsed&chopped

2 Celery stalks, rinsed&chopped

2 kale stalks, rinsed&chopped

1 can kidney beans, drained&rinsed

1 can black beans, drained&rinsed

Sauce: (based loosely from a recipe I found on about.com)

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce

1 teaspoon hot sauce

1/8 teaspoon powdered cumin

1/8 teaspoon powdered ginger

2 teaspoons cornstarch mixed with 4 teaspoons water

In a rice cooker, start approximately 4-6 cups of rice, estimating 1 cup of rice per person eating (I always make extra for breakfast the following morning.).  In a saucepan, start your sauce ingredients except for the cornstarch.  Let the vinegar, brown sugar, ketchup, soy sauce,  hot sauce and spices mixture warm on low for approximately 5-6 minutes, before adding the cornstarch.  Mixing it with water in a small cup before pouring it in, will prevent lumps (ick).  While the sauce is warming, start prepping your vegetables for your stir fry.  In a skillet, mix the carrots, celery, kale, and beans, cover and allow to cook until tender.  When the sauce it fairly heated up, drop the rice noodles in, and turn the heat up slowly to allow them to cook in a timely manner.  Rice noodles cook especially quickly, so watch closely to make sure they don't get overly done.  When your stir fry and sauce are done, remove both from heat immediately.  

Use your rice as a base, with a large scoop of veggie stir fry and the rice noodle sauce to top!  

Enjoy!

<3thehappyinsomniac

Loaded Baked Potato Soup

I've been craving potato soup all day.  So I came home, and made some.  It turned out wonderfully and was vegan to boot.  Enjoy!

Loaded Baked Potato Soup
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Cooking Stuffs:

• 6 Large Potatoes, washed 
• 3 Stalks of celery, rinsed&chopped
• 4 Cloves of fresh garlic, minced
• 3-4 Cups Coconut milk
• 1/4 white onion
• 2 Tablespoons concentrated vegetable soup base (I use Better Than Bouillon Vegetable Base...any grocery store carries it, I think I got my jar at Safeway)

Seasonings to Taste:

• Sage
• Oregano
• Sea Salt
• Pepper
• Chives

Using a sharp knife, slice each potato down the center to allow for venting, and microwave all six potatoes together on a plate for 8 minutes.  While your potatoes are microwaving: Set a large pot on the stove on medium heat and mix 3 cups of coconut milk & the veggie base, stirring well.  If the milk begins to boil, turn down immediately.  Add celery, minced garlic, and onion allowing them to cook thoroughly.  When the potatoes are done cooking, cut them into chunks and add to the pot.  Stir regularly, allowing the soup to thicken.  As the potatoes break down, add the remaining cup of coconut milk as needed to avoid over-thickening. 

Allow the soup to come to a slight boil, and serve immediately. 

Happy Cooking! 

<3TheHappyInsomniac

Cheese Maker's Daughter: An Introduction to Laurel's Crown

SO, I fully admit this is FAR off the vegan beaten path that I've been strolling along for the last few weeks.
Cheese is definitely NOT vegan (this much I know).
However in this case it seems that I am extremely biased and felt I simply had to voice my extreme excitement over my lovely parents' success of living what they love.
And so, the truth comes out.

I am the daughter of  cheese makers. (GASP!)

But, it didn't start with cheese.  When the can opened, more than worms spilled out, the whole worm farm came with it (literally...go see the one in our backyard!).  In addition to mini hop farms in various areas of the property, there is always plenty of fresh veggies & herbs, though growing up we were regularly limited on green peppers (Thank you Murphy-the-German Shepard-Pepper-Stealer).


Since my departure to the east side of the state five years ago to start a home of my own, things have only flourished.  A miniature vineyard (four giant rows) has taken over the backyard & the dining room became a collection of wine carboys, corking supplies, cheese fridges, mocha jack cheese, spicy mocha jack, Leidin, Badge Mountain Blue, smoky jack, smoky chipolte jack, cabs, merlots &...WHEW!!!  
...And Laurel's Crown was born.
Now, 5 years down the road, Laurel's Crown is almost ready to go public!!!  Sometime in the near future, Laurel's Crown will soon be spreading their cheesy love to the masses :)  Congrats Mommy&Daddy!

Coming Soon...

Perhaps, Soy Cheese is in their future? :)
<3thehappyinsomniac

Kid-Approved Vegan Blueberry Pancakes

Of all the things I remember from my childhood, the ones I remember most are breakfasts on Saturdays.  My dad (who is actually a very good cook!) would whip up some delicious bacon, eggs, & pancakes for us and we'd drown them in syrup like all kids do. 

Since Jake and I have been together, big Saturday breakfasts seem to have made their way into being a tradition of our own.  Of course, it all got more complicated when we decided to make our eating changes and cut out half of our "normal" foods.   

My 7-year-old stepson isn't a huge fan of our new eating (so far he likes the cookies!), so as a result, we still have a non-vegan/milk drinker/hot dog eater/hamburger lover in the house.  I can't say that I'm upset.  I have countless memories of camping trips and swim meets eating all sorts of junk food.  Somehow I think my fond memories would have been different if we would have sat around roasting tofurkey dogs and noshing on vegan mac n' cheese.  

So alas, Kids must be kids.  And I have found a recipe that works for the both of us! Thank goodness.  I can eat them & he ate 2, so of course I'm ecstatic!

Kid-Approved 

Vegan Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 5-6 minutes

Cooking stuffs:

1 flax egg (Directions)

1 Tbsp Earth Balance butter substitute

1/2 cup Coconut Milk

1 Tbsp agave or maple syrup (NO HONEY)

1 tsp baking powder

1/2 tsp baking soda

salt

Vanilla extract

1/2 cup flour

1/4 cup blueberries

2 Tbsp raw sugar

In a medium sized bowl mix all your ingredients listed above, and mix thoroughly.  They should create a pancake-like thickness batter.  If it is too thick, add a bit of water or little more coconut milk.  Scoop 1/2 cup measuring onto a preheated 300 degree flat griddle.  Allow to brown on one side before flipping, approximately 2-3 minutes.  Top with maple syrup and sliced strawberries or blueberries.  Serve!

<3thehappyinsomniac