BBQ Lentils + Vegan Cornbread=

BBQ lentils

Prep time: 5 minutes

Cook time: 5-6 hours 

4 cups dry lentils, rinsed 

Water

1 bottle of BBQ sauce, (check to make sure there is no honey if you want to make it full vegan)

2 T chili powder 

In a crockpot, add lentils and fill 2-4 inches over the top of the lentil line. Set on high and allow to cook, checking every so often. Usually I allow 5 hours, sometimes adding more water if they appear to incomplete.  

When the lentils are fully cooked, shift crock pot to low. Stir in bottle of BBQ sauce and chili powder. Allow to simmer and then turn off completely. 

Lasts refrigerated for 3-4 days. 

Vegan Cornbread

Prep time: 10 minutes

Cook time: Approximately 20-25

4 cups cornmeal 

2 T baking powder

1 t salt

4 T Earth Balance butter substitute, slightly melted

1/2-3/4 c warm water

In a medium sized bowl, combine all ingredients, mixing thoroughly into a loose batter.  If it appears to wet, more cornmeal may be added.  Place in an oiled 9x9 pan and bake for 20-25 minutes, or until the center is done. 

Remove and allow to cool slightly until served with lentils. 

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

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