Vegan black bean soup

Recipe coming 

Happy New Year 2016

Happy New Year 2016

Our Black Eye Pea soup and cornbread is ready.

Printable Thanksgiving guide

Thank you Farm Sanctuary for this wonderful designed guide. 

Please download here:
http://ccc.farmsanctuary.org/wp-content/uploads/2015/11/FarmSanctuaryThanksgivingGuide.pdf

Vegan Eggs Coming soon!

Something definitely worthy to blog about. Follow Your Heart® brought us yet another revolutionary product to the vegan world.

• EGG-FREE
• GLUTEN-FREE
• ALLERGEN-FREE
• CHOLESTEROL-FREE
• NON-GMO
• KOSHER PARVE
• DAIRY-FREE

INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.
- See more at: http://followyourheart.com/veganegg/#sthash.uQyyMVid.dpuf

I sure can't wait to try it with my family. Eggs are for many people the hardest to give up and avoid. And according to the ingredients list looks like soy free as well. Yay

http://followyourheart.com/veganegg/

VeganEgg™ Ingredients:
Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.

• EGG-FREE
• GLUTEN-FREE
• ALLERGEN-FREE
• CHOLESTEROL-FREE
• NON-GMO
• KOSHER PARVE
• DAIRY-FREE

INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.
- See more at: http://followyourheart.com/veganegg/#sthash.uQyyMVid.dpuf

• EGG-FREE
• GLUTEN-FREE
• ALLERGEN-FREE
• CHOLESTEROL-FREE
• NON-GMO
• KOSHER PARVE
• DAIRY-FREE

INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt. - See more at: http://followyourheart.com/veganegg/#sthash.uQyyMVid.dpuf

• EGG-FREE
• GLUTEN-FREE
• ALLERGEN-FREE
• CHOLESTEROL-FREE
• NON-GMO
• KOSHER PARVE
• DAIRY-FREE

INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.
- See more at: http://followyourheart.com/veganegg/#sthash.uQyyMVid.dpuf

• EGG-FREE
• GLUTEN-FREE
• ALLERGEN-FREE
• CHOLESTEROL-FREE
• NON-GMO
• KOSHER PARVE
• DAIRY-FREE

INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.
- See more at: http://followyourheart.com/veganegg/#sthash.uQyyMVid.dpuf

According to the Sprouted Magazine it should launch to public late this October available on Amazon. More to read here:
http://sproutedmag.com/follow-your-heart-introduces-revolutionary-vegan-egg-product/

Meal of Potato Salad, Butter Beans and Mushroom Salad, & "Chicknot" Patty

Made a great meal with the kids:
Potato Salad, Butter Beans and Mushroom Salad, & "Chicknot" Patty.
Check out the easy yet delish recipe for the Salad here on my blog

LINECKA KOLECKA - LINZ TARTS

2 2/3 cup flour
1 1/4 cup vegan butter
1 cup confectioner's sugar
1/4 cup sugar
2 tsp warm water
1 tsp lemon grind 

raspberry, strawberry or red currant jelly

 Mix all the ingrediences well in a large bowl. Wrap the dough in a plastic wrap and place in a fridge for at least 2 hours. I usually pre-make several kinds of dough and bake it the next day.

When ready to bake preheat the oven for 350F.

Roll out the dough onto a floured surface until it is about 1/4 inch thick.

Use cookie cutters (circle-shaped ones are the most authentic) to cut out the cookies and in half of them cut out a smaller circle in the center. Make sure you have same amount of whole circles as well as the ones with the hole.


Transfer the cookies on an ungreased baking sheet and bake them for 10 to 12 minutes.

Once the cookies have cooled down spread jelly on the whole ones and cover with the circles with holes.


and voila!
Enjoy

Merry Holidays & Happy New Year 2015

Happy Holidays! 
Veganized Classic Czech Christmas Cookies with Tree Napkin fold by my daughter.
And our Holiday Table setting
I will post the recipes soon! :-)

A Turkey for Thanksgiving Book

Happy Thanksgiving!







Available on Amazon
http://www.amazon.com/A-Turkey-Thanksgiving-Eve-Bunting/dp/0395742129

Vegan Italian Wedding Cake

Vegan Tofu Masala

Vegan Tofu Masala (from Fleur Holl)

For 3-4 servings:

150 g tofu, cubed
2 tomatoes
chilli / chilli powder
2 cm ginger
4 tablespoons soy yogurt
1 tablespoon oil
1 teaspoon cumin seeds
1 tsp coriander powder
½ teaspoon turmeric
½ teaspoon garam masala
1 tablespoon flour
fresh coriander and chilli for garnish (optional)

Blend the tomatoes, chilli/chilli powder (to taste) and ginger with a blender / food processor.

Mix the tomato sauce with the yogurt, coriander powder and the flour.

Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes, until they begin to pop. Add the sauce and simmer approx. 5 minutes, stirring frequently.

Add the tofu, turmeric and the garam masala. Cook for another few minutes.

Garnish with finely cut fresh coriander and/or chilli.

Serve with basmati rice / biryani and / or naan bread.

Recipe is from:
http://www.veganism.ro/vegan-butter-tofu-masala/

Vegan Red Velvet Cake with Cream Cheese Frosting

Vegan Red Velvet Cake with Cream Cheese Frosting

makes 2x 8 inch round cakes

3           cups of flour
3/4        cup cocoa powder, plus additional for pans
1 1/2     tbsp baking soda
1/5        tsp salt
1           cup dark brown sugar
1 1/2     cup filtered water
1/2        cup of olive oil, plus additional for pans
3           tbsp red wine vinegar or apple cider vinegar
1           tsp vanilla
1 1/2     cup fresh or whole canned beets (finely grated)

1 cup  5 oz  of crushed walnuts (for decoration - optional)


Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.

In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.

In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)

Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Remove from oven and allow to cool completely before frosting.

Cream Cheese Frosting

1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)

Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake. 

Quick Veggie Lasagna

Baked Cauliflower

For Bechamel Sauce:
1/4 cup Oil
1/2 cup Flour
3 cups Soy Milk
1 tsp Garlic, Onion Powder
1/4 cup Nutritional Yeast
1 tsp Salt

1 large Cauliflower or 1 small Cauliflower and Broccoli Crown

No Stick Cooking Oil Spray
Bread Crumbs

-----------

Wash and trim the Cauliflower.
Steam shortly and set aside.

Fancy version Bechamel Sauce:

Heat the Oil and stir in flour just like making roux. Mix till golden color.
Whisk in the wormed milk slowly.
Cook for about a minute or two.
Turn the heat off and whisk in the Nutritional Yeast and the Garlic and Onion powder.

Easy version Bechamel Sauce:
Just whisk flour and milk together with the Garlic and Onion Powder and the Nutritional Yeast and Pour over the Cauliflower laid out nicely in the baking dish as described bellow.
Bake about 45- 50 minutes.

Spray your baking dish (10 x 10 inch is good) with the no stick oil and sprinkle with the bread crumbs to prevent sticking.

Place nicely the split cauliflower crowns (and the broccoli if you using) on the bottom.
Scoop over the Bechamel sauce with spatula and spread evenly.
You can sprinkle some bread crumbs on top and place to teaspoons of veggie butter.
Bake for about 35 - 45 minutes to golden brown. You can check the sauce with tooth pick. If it comes out dry it's done.

White Bean Chili #2

Thanksgiving Menu 2011

MENU

• Tofurky

• Mushroom Gravy

• Greek Salad with Tofu Crumbles

• Roasted Garlic Mashed Potatoes

• Red Cabbage

• Green Bean Casserole

• Cornbread Dressing

• Butternut squash soup

Tofu Broccoli Patties

Butterbean Mushroom Salad Updated

New Picture and updates to the taste check:
http://urbanveggie.blogspot.com/2009/08/butter-bean-mushroom-salad.html

Orange & Ginger Cupcakes

Cupcakes:
2 c all purpose flour
2/3 c sugar
1 tbsp baking powder (aluminum free)
1 tsp flax seed meal (golden)
1/2 tsp Ginger powder

1/2 c veg Margarine (smart balance or such)
1 c Soy or non-dairy milk
1/4 c oil
1/2 Orange - juiced
1/2 Lemon - juiced
1 inch Ginger root pressed in garlic press - use pulp and juice

Icing:
1/4 c Margarine
4-6 c Powdered Sugar
2 tbsp Orange Juice
1/2 tsp Orange zest
1/2 inch Ginger root juiced in Garlic press


Mix All dry ingredients in a large bowl. Mix all liquids and add into the bowl. Mix well. Line your cupcake pan with cute paper liners and bake for about 15 min on 350F. Check with tooth pick if dry in the middle.
Makes 16 large cupcakes.

Whip all the icing items together and let the cupcakes cool well before dressing up.
Enjoy!

Thanksgiving Menu 2010

This year we tried new dishes for our vegan Thanksgiving menu. Hope you enjoy the inspiration. I will post the individual recipes so don't forget to check back soon. I think this would also make great menu for any other winter holiday. Enjoy

Appetizer:
Mushroom pate with crackers

Soup:
Cauliflower bisque

Salad:
Kale with Cranberries and toasted Almonds

Main Menu:
Stuffed Hazelnut Cranberry Roast by www.fieldroast.com
Tofurky by Turtle Islands Food Inc. www.tofurky.com

Sides:
Roasted Brussels Sprouts with Almonds
Oven Roasted Rosemary Potatoes (Mix Sweet & Regular)
Cornbread dressing
Mushroom Gravy

Desserts:
Vegan Carrot Cake
Pecan & Pumpkin Pie

Vegan Wurst Goulash

2 tbsp oil
2 large onions
5-6 potatoes
1 pckg Vegan Veggie Dogs
2 Tofurky Sausages
3 tsp Paprika
1 tsp Caraway seeds
3 Bay leaves
1 cube Veggie Broth or salt to taste
3 cups Water (You can go fancy and replace some water with bottle of beer)
2 tbsp flour

Chop up the onions and saute over oil till onions get translucent.
Peel and cube the potatoes. Add to onion.
Add the spices and mix to coat the potatoes.
Add the veggie dogs and sausages cut to little circles.
Add the water (save about 1/2 cup for later) and cook till the potatoes are soft.
Mix the 2 tbsp with the remaining 1/2 cup of water and add to the goulash mix thoroughly. Cook for another 3 minutes mixing it.
Serve with warm bread
Enjoy