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

Lazy Day Sweet & Spicy Soup

1 large can pineapple, chunked
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.

Enjoy!
<3thehappyinsomniac

Asian Plum Sauce; Guest Blogger: Laurie Neal

It is hard to resist a rich Asian Plum sauce-it is easy to resist a plum sauce with a whole truckload of ingredients one can't pronounce.  Summer is here and fresh fruit is plentiful.  It is a wonderful time to make one's own plum sauce to enjoy on those soon to arrive winter nights.  Now, I, unlike the Happy Insomniac, am not vegan but she can jump in and add ideas for vegan dishes using the Plum sauce below.

About two years ago, I discovered a wonderful book, "Ball Complete Book of Home Preserving, 400 delicious and creative recipes for today".  Edited by Judi Kingry and Lauren Devine.  Copyright 2006.

In this book is a plethora of recipes for using fruit in ways other than the traditional canned fruit and jam.  I have such delicacies as "Bruschetta in a Jar" and "Orange Rhubarb Chutney" on my shelf using this great resource.

It is important to remember when canning, follow the directions closely and only make batches in the size called out.  Don't double or triple recipes, don't change the amounts of ingredients unless the recipe says you can change or substitute. These recipes are calculated to produce a product in a canned jar that is food safe i.e. will not make anyone very sick from consuming it. Make single recipes in multiple pots!

Freezing does not carry all the same safety issues as canning but not everything freezes well.  Luckily for us, Plum Sauce does!  So every August I gather my fragrant purple plums from the tree and cook it into the following sauce:

Plum Sauce 

makes about 4 pints

• 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)

1. In a large stainless steel saucepan combine the brown sugar, granulated sugar, vinegar, onion, chili pepper, mustards seeds, salt, garlic and ginerroot.  Bring to a boil over high heat, stirring constantly.  Add plums and return to a boil.  Reduce heat and boil gently, stirring occasionally, until thick and syrupy, about 1-3/4 hours.

2. Meanwhile, prepare canner, jars and lids.

3. Ladle hot sauce into hot jars, leaving 1/2 inch (1 cm) head-space.  Remove air bubbles and adjust head-space, if necessary, by adding hot sauce. Wipe rim and Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 20 minutes. Turn off heat, remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

If any of this info on canning sounds like a foreign language - find this book, it is also a great textbook for learning canning.  Also, Google the USDA Home Canning guide online - another great resource, I have had my paper version for 20 years.  I check the online version every year for updates.

For freezing - pour sauce no deeper than 2 inches into a container.  Place in the refrigerator uncovered and allow it to cool. When cool, place in freezer containers in a batch size you will use, like 1 cup or 2 cups.  Put the lid on and place in the freezer. Try to use within 3 or 4 months for best flavor.

Now I use my plum sauce to cook ribs or pork roast but for the vegans and vegetarians in the crowd -? *Coming Soon! <3thehappyinsomniac*

Apple Cider Water

Since the thought of drinking actual apple cider practically puts me in a sugar coma, I found this recipe online that actually sounded ok.

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.

Yum. Fall.

<3 data-blogger-escaped-br="" data-blogger-escaped-happy="" data-blogger-escaped-insomniac="" data-blogger-escaped-the="">

Quickie Veggie Soup (vegan)

Spent the morning with my lovely Hamilton Family <3 and came home to the predicament...what to make for lunch?  With a starving boyfriend hovering around the kitchen rifling through cupboards, he announced his choice.

Soup.

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

Cooking Stuffs:
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!


With Love,
<3thehappyinsomniac

Chocolate Chip Cookie Dough Hummus (vegan)

I love cookies.  I mean, who doesn't?!  So when something semi-healthy and vegan comes along that's as easy as this recipe, I have to jump on board.  I've seen a variety of ways this recipe has been made floating around on Pinterest (found by my baking buddy Whitney!) and so far over the last few weeks (with few tweaks) have made it my own delicious guilty pleasure.

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

Cooking Stuffs:
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!

Happy Snacking!

<3thehappyinsomniac

Vegan Fry Sauce

MMM...made some sweet potato fries and some AMAZING vegan fry sauce to start my weekend! 

Easy Fry Sauce:
1/2 cup original vegannaise
5-6 Tablespoons ketchup

Mix thoroughly and serve!

Pan-fried Eggplant & Spinach Pesto Pasta (vegan)

We have this restaurant in Spokane called Ciao Mambo.  It's one of my favorite Italian restaurants here, however it's nowhere having the requirements to feed a vegan.  It's classic Italian, cheese, cheese, CHEESE!

When Jake and I went there for a date night a while ago{Pre~Veg}I had THE BEST breaded eggplant ever.  It had marinara sauce, loaded with garlic, and was dripping with freshly melted mozzarella...heaven!

But healthy won out...and this dish was born.  Equally delicious and better for you too!  Enjoy!

Pan-Fried Eggplant & Spinach Pesto Pasta

Prep Time: 20-30 minutes

Cook Time; 20 Minutes

Pesto:

2 cups spinach

Large sprig fresh basil

Small handful green kale

1/8 cup flax seeds

2 tablespoons chopped garlic

Sprinkle of sea salt

1/4 cup Sesame seed oil

1/4 cup olive oil

1/8 cup water

Eggplant:

1/4 of a whole eggplant, per serving

Olive oil

Bread Crumbs (make sure they are vegan)

Other:

Rice Noodles

Boil water to cook the rice noodles.  Remember with rice noodles, they over-cook QUICKLY.  

While waiting on the water, slice the 1/4 of eggplant in 1/4" slices, and lightly coat in olive oil.  Fill a small bowl or plate with breadcrumbs and coat the oiled eggplant pieces in breadcrumbs.  Place in a medium heat pan and cover.  Check every 5 minutes or so, and as they cook, turn up the heat to aid browning.  Watch carefully to make sure they don't burn.  When they are cooked, remove from heat.  

For the pesto:  place all of the ingredients in the pesto list into a Cuisnart and blend until a thick paste.  Taste periodically for flavor.  If it comes out too thick, add a drizzle more oil or water to thin it a bit.  

To serve:  Mix the pesto and rice noodles, so that the noodles are completely coated.  Serve eggplant either on top, or on the side.  

**

Side note:  I chose not to peel the eggplant this time, however, I definitely would in the future.  You can eat eggplant skin like you would a potato skin, but both Jake and I agreed it was too awkward & difficult to cut.  Personal choice!  

Happy Cooking!

<3thehappyinsomniac  

The {vegan-sushi-is-completely-pointless-but-so-tasty} Roll

The {vegan-sushi-is-completely-pointless-but-oh-so-forkin-tasty} Roll was created because I simply decided I couldn't live without sushi in my life any longer.  I was first introduced to sushi when I moved to Spokane, because Wenatchee was a little behind the times...and it was love at first bite!  My favorites when I was starting out were the tempura-battered ones, but soon my tastes grew.  Now, being vegan, fish is an off limit eatable, but the alternative, California rolls (among a few others), are so boring!  The Roll is my attempt at everything delicious about sushi: the vegan way.  Happy Rolling!

Roll Time...

The {vegan-sushi-is-completely-pointless-but-oh-so-forkin-tasty} Roll

Prep Time: 30-40 Minutes

Cooking Stuffs:

Rice

Dried Nori (Seaweed)

(1) Avocado

(1) Cucumber

(1) Carrot

Vegan Cream Cheese

On-the-side...

Spicy Sushi Sauce:

{Recipe: Here}

Wasabi Sauce:

2 Tablespoons of warm water
2 teaspoons wasabi powder (Mines from Huckleberry's)

Optional:

Horseradish Sauce {Recipe: Here}
Soy Sauce

Pickled Ginger

Sesame Seeds

Poppy Seeds

Other Supplies...

Sushi Mats (World Market!)

Chop Sticks (World Market!)

Small dishes for dipping sauces (World Market!)

Go Here for Instructions:  They have pictures!!! :D

Horseradish Sauce

1/4 cup vegannaise
1/4 block of firm tofu
1 Tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepped Horseradish

Blend until smooth using a Cusinart or electric hand mixer.  Cover and refrigerate.

<3thehappyinsomniac

Vegan No Bake Cookies

It's a good week for chocolate.  

And an even a better week for the laziest (and most delicious!) recipe ever created.  

Vegan No Bakes

Prep Time: 20 minutes

No Cook Time!!!  

Cooking Stuffs: 

2 Cups Raw Sugar (Mines from Costco)

1/4 cup organic Cocoa powder (I used Trader Joe's Brand)

1/4 Cup Vanilla Coconut Milk (Silk Brand)

1/2 Cup Earth Balance margarine (I probably didn't use the full 1/2 cup)

1 tsp Vanilla 

pinch of Sea Salt

 1/2 cup peanut butter (I used Adam's)

 2 cups Oats (I don't buy quick oats, so normal it is!)

In a pot on the stove, start with adding coconut milk on a low temp.  Stir in raw sugar, cocoa powder, margarine, salt, and vanilla.  When combined, add peanut butter as well.  Allow to mix thoroughly.  This liquid combination should never come to a boil, or even a high temp.  When the sauce is fully melted, shut the stove off and mix in your oats.  Use a cookie scoop to portion them out onto wax paper and allow them to dry overnight.  

Enjoy!

<3thehappyinsomniac

Blackened Tofu

Anyone had blackened chicken?  I was in love with it before I jumped on the vegan train especially drowned in fettachini alfredo sauce.  Luckily, on accident, I created recipe of my own. 

I love it so much I have a hard time not eating it out of the pan... 

Technically I suppose it's just burned chicken, but it has a nice, crusty, seasoned layer on the outside that makes it crispy and delicious.  Enjoy!

1 package extra firm tofu
sesame oil
soy sauce
garlic, chopped
sea salt (soy sauce is saltly enough alone, so be careful)
Sprinkling of Oregano

Preheat a cooking skillet and throw in the garlic to brown.  Drain the tofu and cut into small cubes.  When the pan is hot (you'll know because the garlic will be browned lol), throw the tofu in and allow to cook for approximately 2-3 minutes or until it starts to get tender.  Spread the cubes evenly out in the pan and drizzle with a modest amount of sesame oil and sprinkle with sea salt.  Toss and allow to cook slightly until it begins to brown.  If it's not browning, you may add a bit more oil.  When the majority of the cubes are browned, add about 4 Tablespoons of soy sauce in the bottom of the skillet, and allow the cubes to soak it up. Toss until completely brown and the soy sauce has evaporated.  Remove from heat and allow to cool.

Makes a good "crouton" for salads, or a quick, yummy snack.

<3thehappyinsomniac 

Black Bean & Rice Salad

This recipe has been around my house, I think pretty much forever.  Most college kids live on mac n' cheese...I pretty much lived on this.  I actually have the recipe memorized!  My mom's made it for years and without fail, the large amount it yields never goes uneaten.  As it turns out, now it's just as popular in my household, and a popular 'take-leftover-to lunch lunch'.

I actually had to call my mom to find out where it came from originally, and then tracked it down via Google.  It was originally published in Bon Appetit magazine in August of 1991, and is now posted on epicurious.com's website.  Track down original recipe HERE.

Tip: Jake's pretty miffed that I used the coffee grinder to grind cumin seeds for "fresh cumin powder",  use the Cuisinart instead...or buy a coffee grinder just for spices :)



Black Bean & Rice Salad 
Prep Time: 20 Minutes
Chill Time: 1 hour

• 
  
• 1 1-pound package whole wheat rice 

• 2 15-ounce cans black beans, drained, rinsed
• 2 red bell peppers, diced
• 1 green bell pepper, diced
• 1 medium red onion, diced
• 1 medium bunch fresh cilantro, chopped

Dressing: 

• 1/2 cup olive oil
• 3 tablespoons freshly juiced orange juice 
• 2 tablespoons red wine vinegar
• 2 teaspoons ground cumin (freshly ground is better)
• 1 teaspoon chili powder
• Fresh cilantro sprigs, finely chopped

In a rice cooker, cook approximately 10 cups of rice.  Drain, rinse and prep your veggies.  If you're in a hurry, throw everything into the Cuisinart  *chop chop* and you're done.  In a large bowl, combine the cooked rice, black beans, peppers, onion & cilantro.  In a smaller bowl, whisk the olive oil, juice, vinegar, and seasonings.  Pour dressing over the rice mixture while the dressing is still well mixed. If it settles & separates, whisk again before pouring.  Toss the salad thoroughly so that the dressing covers the entire salad.  Cover & refrigerate for 1 hour before serving.  

Always better the 2nd day!!!

Happy Cooking! :)   

<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

Bad-Day Banana Bread

Banana bread is amazing no matter why mood you're in, but this recipe definitely falls into the comfort food zone, is completely vegan-safe (cinnamon rolls...You're next, muahaha), and will turn any bad day upside down.

Generally, vegan banana bread seems to be particularly grumpy when it comes to either cooking all the way through, having a poor flavor, being to dry, lumpy, and just overall blah.  However, this one I tripled, which tells you how good it must be. :)

As always, most recipes I post are open to creative interpretation by the baker and often have room for add-ins to cater to your preferences. Extra goodies that would be good in this bread would be unsweetened coconut flakes, vegan chocolate chips, or sliced almonds.  Also, since it's not overbearingly sweet, it pairs well with strong coffee & tea (especially for those of you who are creamer fans)!

Bad-Day Banana Bread
Prep Time: 15-20 Minutes
Bake Time: 1-1 1/2 hours

Cooking Stuffs:

• 3 ripe bananas
• 2 Tablespoons flax meal (ground flax seeds)
• 3/4 cup coconut milk
• 1/8 cup raw sugar
• 1/4 cup olive oil
• 1/3 cup maple syrup
• 1 Tablespoon vanilla extract
• 2 cups flour
• sprinkle of salt

In a large bowl, peel the bananas and using a potato masher, mash thoroughly.  Slowly stir in the remaining ingredients using an electric hand mixer or a wooden spoon (com'mon muscles!).  It should make a fairly thick batter that smells divine!  Pour into a loaf pan, 9x13 glass dish, or cupcake pan that has been greased with olive oil.  Bake for 45 minutes, then use a knife to see if the center is done.  If not, bake in addition 15 minute intervals until the knife comes out clean.  Allow to cool and serve.  Store in a sealed ziplock to preserve their freshness and they are completely freeze-able!

Happy Baking!

<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

Wednesday Date Night: Homemade Vegan Pizza

Wednesday Night.  It's the best night of the week everywhere because it officially starts the countdown to Friday, which let's face it.

Everyone loves a weekend.

At our house, Wednesdays are the most calm, so I can actually meander through the kitchen while cooking instead of trying to outrun a tornado in Kansas.  Guilty as charged, I am never especially motivated to accomplish much on Wednesdays. Since Jake and I both worked all day, he has school for a few hours after, and the chores are typically done, more often than not  it becomes the classic pizza & movie night.    

I have made the same pizza crust for at least 3 years now, and it hasn't failed me yet.  This is the first time however, that I've made it vegan, and I have to say I was pleased at the result.

Two things about this particular dough recipe:

• A) It is extremely forgiving.  You can't screw it up and trust me, I've tried.  If you have a dough hook for your mixer, I completely recommend it for simplicity, but rolling by hand works just as well.  
• B) This particular recipe is actually a no-yeast cinnamon roll dough recipe, but its light & fluffy and absolutely a breeze to make. The original recipe is listed HERE.  I have made the recipe to spec before as it's intended cinnamon rolls, but the sugar/butter mixture does tend to make a huge mess because the dough doesn't expand.      

The ingredients I have listed are suggestions/preferences only.  I wasn't quite prepared to make the "Burnin'-Down-The-House Supreme", but it was delicious nonetheless.  Enjoy!

Vegan Classic Pizza
Prep Time: 30 Minutes
Cook time: 10 Minutes to Set Crust + 20 Minutes for Full Pizza

Cooking Stuffs:

Crust:

• 2 cups flour
• 2 tablespoons raw sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons Earth Balance Butter Substitute
• 3/4 cup Coconut Milk

Pizza:

• 2 Cups Raw Spinach
• 1 Bag Shredded Go Veggie! Vegan Cheese, or something similar
• Spaghetti or Pizza sauce, (I didn't make my own tonight, but for an awesome recipe go HERE.  Amazing.)
• 1 quarter of a white or yellow onion
• 2 Tablespoons chopped garlic
• 1/2 cup spicy sprouts
• Sprinkling of Flax Seeds

Crust:  Using your Kitchen Aid dough hook (or in a big bowl with your hands) mix all crust ingredients together thoroughly.  Kneed out all air pockets, but being mindful not to over-kneed, making the dough tough.  Using a rolling pin, roll into a large circle on a well floured pizza stone or cookie sheet.  I use Pampered Chef Pizza Stones found HERE.  

Best $33.00 dollars spent ever.  

Bake the crust for approximately 10 minutes, or until slightly crispy.  This will help the pizza to avoid getting soggy from the toppings.  

While the crust is drying in the oven, start preparing all veggies/toppings that require preparation.  Make sure onions are thoroughly chopped and caramelized if preferred.   

When the crust is dry, remove from the oven and top with pizza sauce, vegan cheese, garlic, and remaining toppings.  

Return to the oven for 15-20 Minutes or until cheese is melted and bubbling.  Serve immediately!

<3thehappyinsomniac