Steaming Cup of "Mo" Joe

 

 

 

 

I have had to give up coffee (caffiene) for reasons that are not Vegan related, but instead health related, both physical and mental.

 

Probably the hardest thing for me to give up so far.  I still love to enjoy a warm beverage in the morning or cold afternoon.  Tea is great but sometimes you need something a bit more substantial.

 

I found this recipe in "Quick and Easy Vegan Comfort Food".  It is a creamy, steamy cup of delight packed full of protein and calcium.  And it does have some of the carmel tones a coffee drinker is used too.

 

 

 

 

 

8 oz of non-dairy milk (almond is great here, but soy is just as good)
1 spoonful of tahini
1 spoonful of molasses (the "Mo" which also adds iron)

Warm milk to desired temperature and stir in tahini and molasses.  Sometimes you need to whisk in the tahini so it blends in well.  I just use a regular dinner spoon for measuring.


Another great coffee alternative I have found is Teccino.  It really satisfies the craving!!

Fall for Breakfast

 

 

Waking up on a crisp fall morning to a crockpot full of Pumpkin Pie Oatmeal!!

 

 

 

What's not to love.  Breakfast is already made with all the flavors of pumpkin pie in a healthy whole grain cereal.

 

 

 

I found this recipe in the "Vegan Slow Cooker" cookbook.  It was so delish, I will definately consider this for xmas morning.

1/2 cup steel-cut oats
2 cups unweetened vanilla-flavored almond milk ( soy works too)
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
pinch of ground cloves
chopped pecans

The Night Before:  Oil the crock of your slow cookier.  Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker.  Cook on low for 6 to 8 hours.

In The Morning:  Stir the oatmeal to get a cosistent texture, adding more milk if desired.  Serve in bowls topped with brown sugar or maple syrup and chopped pecans.

Green cuppa

So a developement I didn't anticipate on the Vegan journey is that I am REALLY good at finding, making and consuming alternate sources of protein.  But, it is the veggie part I find more challenging to incorporate.  Usually it is the other way around.  While I am finding more and more recipes, it remains somewhat difficult to find a variety of dishes that appeals to everyone three times a day.


One way I fill in the gaps is with juicing.  For some reason I find it much easier to down a cup of fresh juice than a whole bowl of fruit or veggies.  There are some really great combos out there and it is really hard to mess up!  One rule of thumb is 3:1 veggie to fruit ratio.  So if you are making a veggie/fruit juice you should have 3 veggies to every one fruit.  Or, 3 cups of veggie juice to every 1 cup of fruite juice per day.

I have never had a problem getting my kids to drink a fresh cup of orange/apple/carrot juice!!

So I did some trading on Craigslist (I am really proud of my resourcefulness here) and aquired a new Jack Lalane juicer and have never looked back.

This is my favorite Veggie Juice.  It has calcium, protein, vitamin K, vitamin C and many more vitamins and minerals to abundant to list.

3 leaves of Kale
3 stalks of celery
1 cucumber
1 green apple
1 lemon

Run all ingredients through the juicer. Peel the lemon first, everthing else can just go in whole after a good washing.  Drink right away, you don't want your juice to oxidize.  Also, I definately recommend using organic produce since your not peeling anything.

Pumpkin Bars with Orange frosting

I am definately one of those people who love pumpkin in just about anything.  In fact I am kind of pumpkin obsessed.  I not only love pumpkin food, but just the cute little gourds themselves!!

This is another converted recipe, the original was published in Taste of Home.  I made them for my daughter to take to her Movie day with friends.  All the girls loved them and there weren't any left over.


1/2 cup earth balance, softened
1 cup packed brown sugar
3 tsp ener-g egg replacer (mixed with 4 tbsp warm water)
2/3 cup canned pumpkin
1 tsp vanilla extract
1 cup all-purpose unbleached flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg

Orange Frosting

3 tbsp earth balance, softened
2 1/4 cup confectioners' sugar
3 tbsp orange juice
1 tbsp grated orange peel

In a large mixingb bowl, cream earth balance and brown sugar.  Add egg replacer and beat well.  Beat in pumpkin and vanilla.  Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg, add to creamed mixture and mix well. 

Spread into a greased 13"x9"x2" baking dish.  Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.

In a mixing bowl, beat the earth balance, confectioners' sugar, orange juice and orange peel until blended.  Frost bars, cut into squares.

Squashy, creamy, yummy!!

 

Summer abundance in a casserole!!

 

 

 

 

This was my first recipe conversion so I was a bit nervous, but by the family's reaction it was a success.

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 tsp salt
1 1/2 tsp ener-g egg replacer (mixed w/ 2 tbsp warm water)
1/2 cup veganaise*
2 tsp sugar
pepper to taste
1/4 shredded Daiya*
2 tbsp crushed corn flakes
1 1/2 tsp earth balance, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender.  Drain.  In a bowl, beat the egg replacer, veganaise, sugar, pepper and remaining salt until blended.  Stir in cheese and squash mixture.  Transfer to a greased 2-cup baking dsh.  Toss the cornflakes and butter; sprinkle over top.  Bake, unocvered at 350 for 25-30 minutes or until golden brown and bubble.  (Yields 2 servings)


*I have mentioned in my posts about substitutions and not expecting them to be an exact stand in.  However in the case of Veganaise that is soooo not the case it tastes JUST like mayo.  You can sub it any recipe:  salad, sandwhich etc. and you will never notice a difference.

*Daiya in this recipe mixed with the mayo is so creamy and cheesy that you won't miss the real cheese, I promise!!  Daiya is one of those substitutes that doesn't stack up if you are expecting a cheese flavor on it's own.  But when it is cooked into sauces, soups, casseroles etc. it REALLY works.