posted by ebean
This recipe was inspired by The Vegan Lunchbox’s “Roasted Tomato Basil Soup”. It is quick, easy, and tasty!
1 can of tomato sauce, or tomato of some form (whatever you have in your cabinet)
1/2 can of pumpkin puree
2 cups fresh basil leaves
Saute onions in olive oil. Once translucent, add all the other ingredients to taste. Use hand blender to blend the soup a little. Bring to boil and the let simmer. Eat it, yum!
posted by freebean
With the stock market plummeting, I was in the mood for a little creamy goodness to help shift my mood and with a little inspiration from seabean’s sustenance post… et voila I decided to DIY myself some moo-free almond milk.
- 1 cup soaked raw almonds (soaked 4-8 hours)
- 4 cups water
- Pinch of sea salt
- 1 T non-alcohol vanilla extract
- 3 T maple syrup
1- In a blender, at medium, then high speed, blend soaked almonds, water, and sea salt until smooth.
2- Pour through a strainer to separate pulp.
3- Pour liquid back in the the blender and blend in vanilla extract and maple syrup until smooth.
4- Pour yourself a glass. Enjoy. Share some with a special someone and/or save the rest in an airtight container in the fridge.
Posted by ebean
The plan seemed simple enough: make some cheesy Valentine’s Day themed cupcakes. What ensued was a long and arduous escapade topped off with a happy cupcake ending.
Step 1: Find Supplies
This should have been easy. This is New York! But no. I didn’t have a recipe, but wasn’t about to trek all the way back home and then all the way out again. I was confident that we had all baking basics (flour, sugar, oil, baking powder and soda, vanilla extract, margarine [soy], salt, eggs) except for milk (soy), cupcake cups, and corny red sprinkles for the top. Three stores later, I headed home without the red sprinkles.
Step 2: Secure Recipe
Ugh. Why do frosting recipes always seem to include so much butter? I settled on a vegan cupcake and frosting recipe from How it All Vegan.
Step 3: Make Cupcakes
I was a bit sad I didin’t have any egg replacer. I kept thinking about how in a way I was making meat cupcakes–yuck! But, finally convinced myself that most cupcakes are made with eggs and it would be okay. I used a gluten free pancake and baking mix for the flour. So at least they were gluten and dairy free… What does “just mixed” mean really?
Step 4: Make Frosting
A complete disaster. I read “2 cups soy milk” when it was actually 2 tablespoons. I tried to drain it out, then had to creamy it up. Not exactly a marketable consistency, but it tasted yummy with lemon juice and strawberries.
Step 5: Taste Test
From How it all Vegan
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup dry sweetener
- 3/4 cup soy milk
- 2 tsp vanilla extract
- 1/4 cup oil
- egg replacer (equal to 1 egg)
Preheat oven to 350. Mix dry ingredients, then add wet ingredients. Mix until “just mixed”. Pour into cake pan or cupcake cups and bake for 25 – 30 minutes. Check with toothpick to see when done. Let cool before frosting.
Posted in Grub, Love
Tagged baking, cupcakes, dairy free, dessert, food, gluten-free, how it all vegan, recipes, valentine's day, vegan
posted by ebean
Even though the best cookbooks are usually the ones that make you drool over awesome flicks, How it all Vegan by Tanya Barnard and Sarah Kramer is a must-have. Alas, the aspiring vegan or health buff must conjure up their own imagery to accompany the amazing recipes, however, those who persevere are amply rewarded. I have had my copy for a few years now and it smells like a heavily used cookbook should — an odd mix of all things spilled on it in the process of making wonderful food.
The Ginger Peanut Soup is one of my favorite recipes. I have adapted it a bit…
There is no relation to the President except that Barak sounds like the first part of broccoli. Just so you know.
Broccoli Peanut Soup
Barak-li Peanut Soup
Broccoli (stem and florets, chopped)
Onion if you have it, chopped
Ginger (fresh is best, but I used powder)
Garlic (as much as you can handle)
Can of tomatoes (diced, crushed, sauce, whatever you got. 28 oz is ideal. if you only have a small can, substitute water)
5 HEAPING tablespoons of peanut butter (organic and salmonella/partially hydrogenated soybean oil free)
In a big pot, saute broccoli, onions, ginger, garlic, cayenne, salt, and pepper in oil. Add everything else, bring to a boil, then simmer for 20-30 minutes. Garnish with peanuts.
Posted in Amazing, Books & Articles, Grub
Tagged broccoli, food, gluten-free, how it all vegan, peanut, sarah kramer, soup, tanya barnard, vegan, vegetarian
Posted by guest blogger Molly Laurel
Word of caution: I read these blogs everyday, and soon you will too!
A crafty mother of four living in Maine. She will inspire you through her beautiful pictures, her creative children and her plethora of craft projects.
Woman with tiny New York kitchen still makes the most beautiful food you have ever seen.
Healthy recipes that will help you feel like a million bucks. I feel healthier just looking at her pictures.
Posted in Amazing, Grub
Tagged baking, blogs, crafts, food, gluten-free, knitting, molly laurel, photography, recipe, vegetarian
My new favorite salad. Mix and match–the tasty possibilities are endless!
Citrus Red Cabbage Salad
- Red Cabbage sliced thin
Red cabbage is great because it stays fresh much longer than green lettuce. If you are lazy, you don’t really have to wash it — simply peel away outside layers. Plus it helps boost your natural cancer-fighters.
- Carrots, grated
Try grated beets too. And cucumbers. Yum!
- Green Onions
Chop it into small pieces and try to stay away from the white parts (unless you really like them.)
- Pepitas (pumpkin seeds)
Or try peanuts.
- Lemon Juice
- Olive Oil
- Salt to taste
Might not be necessary if you use a beet and/or add pomegranate seeds.
Chop cabbage and add to bowl. Grate carrots and add. Chop green onions and add. Top with pepitas. Squeeze lemon juice over salad (fresh is best). Drizzle a little bit of olive oil, add some salt, and a drip or honey. Serve and enjoy!