Tag Archives: Simple

Chocolate Banana Protein Pancakes with Maple-Peanut Butter Sauce (gluten free)

1 Mar
Lawd have mercy!

Lawd have mercy!

It’s been a long time. A long, long time. Suffice it to say that I’ve been very busy and that I never thought I’d find myself writing another post, certainly not now anyway. Since I last wrote, I’ve moved to central NY, taken a job at a farm animal sanctuary where on a daily basis, I care for about 600 rescued cows, chickens, pigs, turkeys, goats, sheep, and waterfowl–animals who have suffered tremendous agonies and have been lucky enough to end up in the safest place possible. And yet, they make up only a fraction of a fraction of a fraction of those who will never know the things we all want and need regardless of our species: to be respected, to be loved unconditionally, and to feel safe. It’s been quite the experience.
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Apple Cider Poached Pears with Maple Pecan Raisin Topping and Tart Apple Cider Glaze

13 Jan

Apple Cider Poached Pears

Friends and fellow vegans!

Quite a chunk of time has lapsed since my last update and it’s been even longer since I’ve posted regularly. So much has changed in my life, but I’m finally all moved into my new place and I have my own kitchen again! Finally no more clutter, no more waiting for room to breathe, to create, or to explore food! Still, with this new move and this new job, I often find myself too exhausted to even think about blogging. When you think about it, working on a recipe, testing it out several times (if it’s not great at once, which sometimes it’s not), photographing it, sharing a story and typing it up, posting it, and promoting it is a lot of work. It’s almost like a second job, if you aren’t careless about it.

It’s been really great taking a break from the blog, despite it being forced at first and later, a choice. Yet, I’ve decided to gradually return to this world because cooking, baking, and sharing the abundant deliciousness of vegan food is an important part of  activism and as such, it’s important to me. Many of you keep asking for more recipes, which is flattering and empowering! Thank you! So, you’ll be seeing a bit more posts on here in the next few months. I’m going to try for anywhere from 2 to 3 a month depending on my schedule.

A lot of my eating habits lately have taken the focus off of baking and into more simple foods that focus on a raw ingredient. I’ve been actively trying to cut down, not on sugar, but on cakey-foods. It won’t last long, I’m sure. But for now, here’s a recipe that happened when I had a ripe pear that I didn’t just want to eat raw. Despite how simple and easy this recipe is, it’s quite impressive once served and it’s sure to make people think you’re some sort of healthy dessert genius. Let them be fooled! This dish is so naturally and perfectly sweet that it won’t give you a toothache from crazy amounts of added sugar. Served warm, it is wonderful and the pears cut so smoothly. The topping adds just the right amount of texture and crunch to the dish and if you happen to have pecan topping leftovers (it’s nearly impossible to stop yourself from eating it all at once), then you can refrigerate them and snack on them later or put them in your oatmeal the next day!

I hope you enjoy this treat as much as I did! Bon appetit and happy new year!

Apple Cider Poached Pears
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Hearty Beet, Cabbage & Potato Soup

15 Oct

Holy smokes, folks! It’s been a whole two months since my last post and a whole lot has happened since then! I’ve relocated to central NY, changed jobs, am raising an abandoned 1 month old kitten, and am temporarily living in a house with four other awesome vegans (hallelujah!). In just a few short weeks, I’ll have my own place and my own kitchen again. Woohoo! The recipes should surely abound then! But even that may be short lived as the west coast is calling my name, still, and the opportunity to answer has finally arrived. Warm weather means a whole different kind of eating, but at the moment the weather in the woods of NY is a little too frigid for my liking. Fall is in full bloom here and just a few days ago, we had some light snow. My heart sank. I detest that fluffy, cold white stuff and even more so now that I work outdoors. The only thing that redeems this weather is the promise of warm, hearty comfort food to come home to and this is a recipe that hits the spot!

There’s not a whole lot of complexity to this recipe. Beneath all the color, it’s a pretty basic potato soup–which is why I think it’s so great. If you want something easy to prepare, tasty, presentational, and filling then I think you’ll like this soup quite a bit. My very favorite thing about it–besides the simple, salty, starchy flavor and the big chunks of potatoes, cabbage, and beets in it–is of course, the vibrant color that comes from adding the beets and red cabbage to it. The beets also counteract the “soupy” flavor by adding just a hint of sweetness to the pot. If you want, you could peel the potatoes, but since it won’t affect the color of the soup, as it normally does in white potato soup, it’s really just an extra step you can avoid doing. See? I’m so thoughtful sometimes. I don’t want you to have to work too hard to enjoy delicious vegan food. And you shouldn’t have to so, what are you waiting for? Soup’s on!
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Quinoa Stuffed Acorn Squash

18 Oct


I’m still here, still alive, still in MoFo mode. But, it’s been a tremendously busy few weeks. Moving and working full time and MoFo-ing? What was I thinking?! I think I’m still in this. I think I can, I think I can! Anyhow, I finally finished packing and after a 13 hour move out of state, I’m finally settled in and in my new kitchen. So of course after all the cleaning and organizing and attempts to find the perfect lighting for photographing food, I put myself to work on one of my favorite recipes.

My roommate’s boyfriend who works on a farm, graciously bestowed us with a bounty of winter squash. Among them, my favorite — the acorn squash. If you haven’t noticed already, I really like stuffing food into more food (stuffed peppers, stuffed pasta, stuffed apples, stuffed summer squash).  Maybe someday I’ll invent a vegan version of TurDuckEn. So of course, seeing the squash, I felt the need to stuff it. It just had to happen.

This is a recipe I first tried out last year at thanksgiving time and really enjoyed. It went over really well with my family too. It’s very easy to make, has a lot of fall flavor to it, and is very comforting. You can adjust the spices as you wish. If you want it to be more spicy, add more chili powder; more cinnamon-y, add more cinnamon. There’s really no way to make this “the wrong way.” Also, I like to play around with other ingredients. Sometimes I use raisins or dried apricots, this time, I used dates and cranberries. Usually, I like to make this with red quinoa because it looks really beautiful against the orange squash, but I had only white quinoa on hand and that worked well too. If you’re all about presentation come vegan harvest (thanksgiving), then I’d definitely go with the red!

‘Til tomorrow! Continue reading

Apple Walnut Breakfast Cake

13 Oct

Holy week from Hell! I’ve been away for far too long, friends! I’m really very sorry to have left the MoFo world hangin’, but I’m in the process of packing, moving out of state, not cooking in my own kitchen, working two jobs, and as if that wasn’t enough, I was sick with a high fever for two days. But now that everything’s calm — if only for one a day before the big move — I have some lovely recipes to share!

This recipe is just a simple old thing I put together in the spirit if Autumn and with a need to have something quick to wrap up in a napkin and take along with me for my long commute to work. The best part is that if I did have time, this would still be a great mate for a sit-down-coffee! This cake is easy to put together and will only take about 10 minutes to prep. It’s a bit dense because of the whole wheat flour, but if that’s not your thing try regular all purpose flour instead. It’s also very mildly flavored — that’s not to say it’s bland — it’s just to say that the focus is mainly on the natural flavors of apple and cinnamon. And so, it’s light on the sugar. You may want to add more if you like sugary foods to go along with your coffee or tea. I don’t so, I kept the sugar light and then just drizzled a little maple syrup on top of my cake to add a touch more sweetness and a flavor reminiscent of spending Autumn in New England. I like this cake a lot because there’s nothing flashy about it and because it’s so easy to put together. If you like simple, wholesome, hearty, healthy, lightly sugared sweets — this cake is for you.

Hopefully, my next post will feature me in my new kitchen! Until then, happy MoFo-ing!

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Chocolate Chip Pumpkin Bread

3 Oct

Alright, MoFo‘ers, recipe number three features the all-time Fall favorite: pumpkin. I went through hell and high water to get my hands on canned pumpkin just to make this. It begs the question, is there a shortage of pumpkin this year? The stores were wiped clean! I had to seek out this golden gem from a small, relatively unfrequented natural foods store. I know what you’re thinking. “Buy a pumpkin and make your own damned puree!” I would, but I just don’t have the patience to cut and especially peel my own pumpkin. I’m going to have to get over it if I’m going to want to make use of this fabulous gourd.

Ok, so let’s talk quickbreads! We only need to say that they’re like cake without the frosting. And for me, that’s pretty much heaven. Up until I had pumpkin bread, I didn’t think I’d ever love anything more than banana bread. I think it has to do with the fact that pumpkin spices are just crazy delicious and, at least for me, they evoke a certain sort of longing for and comfort from Autumn. I think that’s why a lot of places exploit ‘pumpkin spice this’ and ‘pumpkin spice that’ around this time of year. Doesn’t it just make you want to throw on a flannel and go for a foliage hike? Is that just a New England thing? Maybe.

Anyway, this quickbread is all sorts of fabulous. It’s easy to make, it’s moist, but not too soft and cake-like, as a quickbread should be. And it’s heavy on the pumpkin flavor (just like I like it). It also features the almighty chocolate chip, which only heightens its awesomeness by giving it a sweet chocolate crunch. I like the way the orange color and chocolate chips contrast one another — it’s very Halloween-y. This bread went over so well with my family that there was barely any left for me. My only regret is not having made two loaves!

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Baked Apples with Oatmeal Cookie Stuffing

1 Oct

Hello, friends! After a long, unintentional hiatus, I’m back in action. In the time I’ve been away, I’ve been keeping busy with work, losing sleep, driving back and forth between states, moving back to Boston, and doing some animal rights advocacy. I recently had an article of mine published in Vegan:UK’s online  magazine, “The Abolitionist.” Check it out!

I’ve also been coming up with recipes for the fifth annual VeganMoFo and  as a result, for the entire month of October, I’ll be keeping to a theme (as best as I can). The theme is “Autumn in New England.” Basically, what this means is that if you like comfort food, pumpkins, squash, apples, and food that pleases just about anybody — you’ve come to the right place. The folks over at The Vegan Month of Food require that a blogger post at least 20 entries for the entire month of October in order to remain on the blogroll. So, as you can imagine, this means I have at least 20 ideas for recipes for the month of October. So, roll up your sleeves, get your flax-egg whipping arm ready, get in the kitchen and start feeding the masses! Here we go!

Ok, so here’s the first MoFo recipe. It’s a little funny that I should start with this given my widely known distaste for apples. The only way I can eat an apple is 1) baked and loaded with sugar or 2) there is no 2. That being said, please don’t judge my apple cooking/baking skills on the fact that I don’t like apples. I know how to make them taste good because I work hard to make their flavor acceptable to me.

Here’s a very easy, very satisfying recipe that I love, fully centered around apples and my favorite kind of cookie. Nothing says “Autumn in New England” more than apple picking, warm oatmeal, and maple syrup. I especially love these because the oatmeal takes on a crunchy cookie-like texture at the top, but as soon as you cut into the soft, warm apple, it’s like eating a gooey, chewy oatmeal cookie. These are sure to please any age at any level of apple enthusiasm. Serve them for breakfast, brunch, or with a side of vegan vanilla ice cream for dessert!

Note: You can use any type of apple you want. I chose Cortland apples because they’re good for baking and not too sweet or too tart. Roma apples would be good in this recipe, as well as Granny Smiths, if you want something a little more tart. Continue reading

So Easy 3 Bean Salad

27 Aug

The impending threat of losing power because of Hurricane Irene has got me wondering about what the hell I’m going to eat if the power goes out. Mind you, if the power goes for a few hours, everything in my fridge will be safe. I have plenty of dry goods and raw vegan recipes to keep me well fed for several days. But I’ve been in situations where the electricity hasn’t come back for days (ice storms, living in a rural part of NH, etc.) and on a scale of no fun to awesome…it’s cruel and unusual punishment. Yes, yes, I know I sound like a spoiled American.

Anyway, I went shopping today for raw veggies, fruit, nuts, seeds, crackers, and canned goods — all things that will keep if the power goes. It’s like vegans were made to survive the apocalypse! And hell, even if all we get is a “tropical storm” (how exotic) and the power doesn’t go, then I’ll just use these delicious goods to make myself something fancy while I enjoy staying in, hearing the rain pound on the ceiling while I sip on a glass of wine and curl up with a good book or movie and my lovable old pup.

Here’s a super simple, limited ingredient, delicious recipe that I love to make for lunch on a regular, full power day or for picnics, beach outings, and vegan barbecues. Its resourcefulness and use during power outages has made itself apparent many times! As well as how very filling it is! You can enjoy this many ways: in a wrap, on bread, inside a raw bell pepper or cabbage leaf, in salad, or just on its own in a bowl! Make sure your beans aren’t canned in animal products and be wary of those sneaky “natural flavor” claims!

Also, while I have your attention…if you’re in New England this weekend, please be safe, check on your elderly neighbors and bring your pets and any strays you find indoors!

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Good Morning Flax Muffins

30 Jul

I’ve got three words for this muffin: seriously wholesomely delicious. My mom recently bought me this cereal she is totally in love with: Ezekiel 4:9 Sprouted Grain Golden Flax cereal. I have to say, it’s one of the most boring cereals I’ve ever had, but in a good way. It’s basically like oatmeal in the sense that you can add anything to it or do anything with it and it will be delicious! I typically like to eat it with fruit, agave, and almond milk, but I couldn’t help but make something else entirely when I had only enough for one bowl of cereal and wanted to spread the goodness out and share it with others. So, I made breakfast muffins.

These are similar to bran muffins, but sweeter, more moist, and more fun. You’ll notice that there’s a good amount of flax seed in these given the cereal content and the ground flax seeds, but just think — all those delicious antioxidants and fiber!  I really like that this muffin encompasses all the great things about a sweet breakfast: cereal, cinnamon, a little sugar, and fruit. Don’t get me wrong, these muffins aren’t overly sweet or overly fruity.  They are just right. And the orange zest stands out in a really subtle, but tangy way. It’s fantastic. You’ll know what I mean when you make them. I’m sure they will go excellently with your morning coffee. I can’t wait to make them again!
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Peanut Butter Banana Chocolate Chip Cookies

19 Jul

Keep the cows happy: Serve with a nice tall glass of almond milk!

Peanut butter, bananas, chocolate. What’s not to love?! For a long time, I’ve feared that I simply couldn’t make an “uncomplicated” cookie. But here I am, proving myself wrong. This cookie recipe is so simple and all you need is one bowl! Chances are you already have all the ingredients at home — but you might need to run out to the store for some vegan chocolate which can be easily found at Whole Foods or most supermarkets. As usual, if a certain brand is “accidentally” vegan, please make sure that if the ingredients list sugar that it is organic or beet sugar as these are inherently vegan and not processed with bones. This is really simple stuff, folks. Don’t be fooled into thinking otherwise — bone processed sugar is insanely easy to affordably avoid.

Another plus about these super simple cookies is that they are flourless. That’s right. No flour. You know what that means? They’re gluten free — as long as you use gluten free vegan chocolate chips, of course! These  gluten free ones are easy to find in most supermarkets. These cookies are also delicious and hard to resist! I recently made a batch to take on a hiking trip and boy were they a welcome treat at the top of the mountain! If I hadn’t added chocolate, I could have shared them with the dogs who seemed very eager to give me their expert opinions. But they settled for their very own vegan treats (see picture below)!

I highly recommend trying these out if you love peanut butter. Or, you know, cookies in general. Don’t fret about using light brown sugar (they’ll just come out a little lighter in color) or smooth peanut butter — they’ll still be super tasty! If you are using natural peanut butter — the kind that separates from the oil — make sure that you mix it very well before adding it. You don’t want to add a lot of the extra oil to the cookies or they will flatten out quite a bit! Enjoy!
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