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Monthly Archives: March 2013

“Angelic” Eggs

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I really don’t miss eggs.

That’s true. The proof requires a confession.

This morning, we had Easter brunch with my family. I’ve talked numerous times about how limited breakfast is for a vegan, especially eating out. Pig ‘n Pancake in Cannon Beach is no exception. My vegan options were oatmeal or a fruit cup. I decided to get a veggie omelette.

Meh. I was disappointed. First, because it didn’t taste that good. Second, because I claim to be vegan and I purposely ate eggs.

I really don’t miss eggs.

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Eggs smell like sewer.

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They are most typically either runny and underdone or rubbery and overdone.

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These aren’t eggs. These are faux deviled eggs. Maybe we’ll call them angelic eggs.

Mini red potatoes are boiled until tender, then hollowed out and stuffed with hummus and a sprinkling of smoked paprika.

These “eggs” aren’t the only thing “angelic”.

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“Angelic” might be too strong a word for Miss Rae. Tonight I told her that she could only have one candy egg for dessert and she tried to hit me…

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Carrot Cake Doughnuts with Lemon Glaze

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Easter is coming.

Why is it in March? I know, I know, something about the moon, but it’s throwing me off.

I feel like we just survived Christmas and I was already late to the party dying things green for St. Patrick’s Day and now I need to be ready with eggs and candy and all that makes me a good mom and provides the necessary childhood memories my kids need in order to be successful in life?

It’s a big job!

This morning we tried out a new place in NE Portland.

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Pip’s Original features mini, made to order doughnuts and delightful chai tea variations. The doughnuts were good, the chai was amazing.

The nutritional value of these doughnuts, however? Minimal.

To be clear, must everything I put in my mouth have nutritional value? No. Moderation in all things. However, if I can have my cake doughnut and eat it too?

Perfect!

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Follow my train of thought:

The Easter bunny brings us Easter treats.

Bunnies eat carrots.

Carrots, thus, become the treats provided by said bunny. It’s logic. Obviously.

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Lemon zest makes a guest appearance. Don’t skip this part- it tastes like spring.

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The word on the street is that the Easter bunny isn’t a fan of “extras” in his carrot cake doughnuts.

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Conveniently enough, neither are my children. Half the batch is left pure and unmarred.

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However, the Easter bunny’s cousin, from out of town loves “extras” in his carrot cake doughnuts!

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Conveniently enough, so do I! Walnuts, raisins and coconut join in the fun.

These are still delightful without the glaze, so if you’re watching your sugar intake, by all means ignore the glaze…

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Phew! I made an Easter creation before Easter is actually over! Luckily, tomorrow is National Turkey Neck Soup Day (I’m not even lying), and that’s the perfect opportunity to take a break from celebrating food holidays….

the veggie nook

Carrot Cake Doughnuts

Ingredients

Wet

1 1/2 cups grated carrot
1/2 cup almond milk
1/3 cup coconut milk
1/4 cup oil
1/4 cup maple syrup
1/4 cup honey
2 tsp vanilla
1 TBS ground flax seed
1 tsp apple cider vinegar
2 tsp lemon zest

Dry

1 1/2 cups WW pastry flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp baking soda
1/2 tsp salt

Optional
1/4 cup raisins
1/4 cup walnuts, chopped
1/4 cup coconut

Glaze
1 cup powdered sugar
1 TBS fresh lemon juice

Instructions

Combine wet ingredients in a large bowl. Combine dry ingredients in a medium bowl. Add dry combo to wet and stir just until combined. Add extras is using.

Grease a doughnut pan (muffins would be good here too) and spoon batter in. Bake at 350 for 12-15 minutes. More if you used extras.

Let cool for 3-5 minutes, then turn out onto a cutting board.

Combine glaze ingredients and spoon over doughnuts.

Kale Sweet Potato Salad with Tahini Miso Dressing

Some of you may feel about kale the way I feel about worms.

Gross.

In fairness, it’s a far reaching comparison at best. Worms are slimy, kale isn’t. Kale is considered food, although, to some that may be questionable.

The logic behind this ridiculous comparison?

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My brave girl who, much to her Mama’s dismay, loves worms!

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I firmly believe that if given the option of a worm, or this awesome Kale Sweet Potato Salad, fish all over the ocean would be screaming for kale!

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As always, the dressing makes the salad. This concoction had tahini, apple cider vinegar, miso and maple syrup. Definitely Strange but Good!

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And then, you massage. Have you learned anything from me? Miss Rae hasn’t. I tell her not to pick up worms. You see how well she listens…

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I’ve been a big fan of this kale salad with pomegranate arils and vegan Parmesan, two things vacant from my fridge. When it came to toppings for this salad, the fridge did boast something awesome: roasted sweet potato chunks. Those with some pepitas for crunch (I’m officially addicted) and I was set.

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In reality, worms topped with this delicious dressing just might be palatable…

And I’ve gone too far…

Like Mother like Daughter…

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Tahini Miso Dressing

Ingredients
1 TBS tahini
1 tsp apple cider vinegar
1 tsp maple syrup
1 tsp miso
2 TBS water (or to preferred consistency)

Combine all in a blender and purée to desired consistency

Tomato Dessert…what?!?

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I was teaching beginner Sabbath School a few days ago and we were talking about all the yummy fruits and vegetables that God made for us. The kids each had a plastic vegetable and I was encouraging them to tell me which vegetable they had.

Miss Rae had a plastic tomato. When I asked her what it was she responded correctly and then I asked her, “Do you like tomatoes?”

She exuberantly shouted, “YES!”

You’re not supposed to lie in church.

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Other than my dad, I’m living in a world of tomato haters. My mom has hated tomatoes all her life, Matty B won’t touch them and J Man won’t even eat ketchup or spaghetti sauce!

Miss Rae was my only hope, and I’ve been nonchalantly giving them to her, but she very intentionally eats all around each tomato nub.

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Just like Brussels Sprouts, if you don’t like tomatoes, maybe it’s because you haven’t had them prepared properly.

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My go to prep method for almost any vegetable?

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Olive oil, salt, pepper and garlic. High heat (450?) and 30ish minutes

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With this bread (or I recommend this one🙂

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It was like tomato dessert. And Miss Rae may not like tomatoes, but I think she likes dessert…

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Miss Rae and a chocolate covered marshmallow…

WIAW- vacation edition

“Vacation” for me is always an effort to achieve some sense of balance.

On one hand, it’s vacation! I don’t want to wake up at 5:20 to pound out my 3 miles. And there are amazing vegan bakeries in Portland that we love trying out!

On the other hand, in an attempt to honor my body and the fact that I DO typically wake up at 5:20 for that cardio burst, I don’t want to throw it all away on a week of “what the heck” eating.

Here’s my middle ground for today.

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1/2 banana with 1 TBS of peanut butter because I was starving after spinning! Soy mocha. Caffeinated. I’m not ashamed.

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Then we headed over to Bob’s Red Mill for some shopping and a real breakfast!

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I ate all of the veg, potatoes and sausage and 1/2 of the toast. This was so good! I also had a bite of the kids’ vegan pancakes. They were subpar. Pretty heavy, but anything covered in maple syrup is fair game for them!

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After that big breakfast, I wasn’t too hungry for lunch, so some snacks were to be had…

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CruditĂ©s with cilantro hummus, and kale chips. The kale chips were on sale at Fred Meyer, otherwise I can’t handle paying $6 for a small bag of something that I can make at home for $1. This curry flavor was awesome, though!

We had some friends over for dinner and I made pizzas. One plain cheese: boring.

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The other had vegan sausage, yellow pepper, sundried tomato, black olives and Trader Joe’s vegan mozzarella. Winner.

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I had these two slices, plus one more.

And then it gets good.

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Two of these half peanut butter half brownie cookies from Never Homemaker. Amazing. I think I throw that word around frequently. This time I really mean it.

After the company went home, 1/2 an orange on the couch.

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The interesting thing about today’s eats? I didn’t really try to eat healthfully, it just sort of happened. And while I wouldn’t consider brownie cookies healthy, they were eaten in moderation along with a good amount of veg. Hmmmm…maybe vacation food doesn’t have to be about rules. Maybe it can just come naturally?

What’s your vacation food policy? All out food frenzy? Rules? Middle ground?

Marvelous in my Monday, the “S” edition

The top 10 reasons I’m having a Marvelous Monday.
1. Spring Break. Enough said.

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2. Sunshine (and sassy sunglasses:)

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3. Starbucks (even though I criticize them.)

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4. Salads. Are all my reasons going to start with ‘S’? Maybe.

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5. Scones. To balance out the salads:)

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6. 3 mile run in the Sunshine. I could have used the word ‘sprint’ if I was really committed to my “s” theme, but we all know I’d be lying. Why is running outside so hard?!? My treadmill runs are cake in comparison.

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7. Shopping (aka riding the rides at the mall:)

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8. Sweater. New. With Sparkles. Double points.

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9. Sweet Snacks

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Triple (yes, triple) Peanut Butter Scones

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Last week, during our school evaluation, one of the evaluators came up to me, questioning if I might be willing to remove the trail mix from the buffet.

Because I am who I am, my assistant and I (the infamous Glenda with the turkey for a pet), set up a somewhat lavish table brimming with scones, fruit, tea, and other snacks. A gourmet trail mix was one such snack on the table.

The evaluator was apologetic, but firm that unless the trail mix (full of peanuts) was removed from the room, she would go into anaphylactic shock.

Of course I immediately complied, but I did watch the other evaluator’s faces fall just a little.

Let me make one very important statement. Allergies are not something to take lightly. I don’t resent people who have them and I don’t fault them if their dietary needs might affect my food choices.

I feel sorry for them.

And I’m glad I’m not them.

Because, let me tell you, I love me some peanut butter.

On this blog I’ve featured many a chocolate peanut butter recipe. But this time I went peanut butter crazy. Crazy!

The scone recipe is pretty basic, but any opportunity to add peanut butter and I did it!

All purpose flour is mixed with peanut flour.

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Peanut butter chips, naturally.

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Before the bake.

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After the bake, topped with, yes, one more healthy dose of peanut butter.

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Oh my stars and garters! (My Grandma Bertie used to say that:) These scones were good!

Some caveats:

1. Unless you have a source for vegan peanut butter chips, these aren’t 100% vegan. If you’re not a “versatile vegan”, leave out the chips. They’ll only be double peanut butter, but that’s pretty good in my book!

2. Your brother, Colby, who hates all things peanut butter won’t like these. Seems pretty obvious, but it’s not like people who say, “I don’t like tomatoes but I like ketchup”. Those two things are totally different. These scones and peanut butter are one in the same.

Let’s have some algebra. If a=b and if b=c, then a=c.

So it is with these scones. If peanut butter tastes delicious and if these scones taste like peanut butter, then…

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Yes, you’ve got it, math whiz! These scones=delicious!

Triple Peanut Butter Scones

Ingredients

1 1/2 cups WW pastry flour
1/2 cup peanut flour
1/3 cup brown sugar
1 TBS baking powder
3/4 tsp salt
1/2 cup vegan butter (I used earth balance)
1/2 cup soy creamer (I used So Delicious)
1 tsp egg replacer powder
2 TBS water (combined with egg powder)
1 cup peanut butter chips (optional)
1 TBS melted peanut butter

Instructions

Combine flours, baking powder, sugar and salt in a food processor. Add in butter chunks and process until sandy in texture. Add chips and pulse just a few times. Add creamer and “egg” and mix until dough forms.

Pat into a circle in a floured board and cut into eight wedges. Bake at 400 for 20 minutes. Let cool slightly, then drizzle with melted peanut butter.