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

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

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