Vanilla Ice Cream

At the risk of convincing everyone not to read this post, I don't really like vanilla ice cream. It just doesn't do it for me. My brother, on the other hand, lived on it as a child. I adapted this recipe from The Vegan Scoop to use in the Snickers Ice Cream Bars (post coming soon!), but it is great if you just like vanilla ice cream. For variety, add crushed up Oreos, nuts, fruit, etc. in the last few minutes of churning.

Vanilla Ice Cream (small batch - double if desired)

1 cup soy creamer
1/2 cup soy milk, divided
1/4 cup sugar
1 Tbls. arrowroot powder
1 Tbls. vanilla

In a pot, heat the soy creamer, sugar, and 1/4 cup of the soy milk until boiling. Stir frequently so the sugar dissolves and the mixture doesn't burn.

While the mixture is heating up, mix the remaining 1/4 cup of soy milk with the arrowroot powder in a small bowl until there are no lumps. Watch the batter carefully because it takes about 0.2 seconds to go from doing nothing to bubbling over.

As soon as the batter has boiled, lower the heat and whisk in the arrowroot/milk mixture until the batter has thickened. Let cool until it stops steaming and whisk in the vanilla.

Refrigerate the batter for at least a few hours. Make the ice cream according to your ice cream maker's instructions.

Basic salsa

I could eat chips and salsa all day long. And somehow it hasn't lost it's charm for me, I'll have it as a snack and still think it's one of the most novel food combinations ever. I made this salsa recipe to go with a taco dinner I made for me and Aaron last night and he was very excited when I told him I would be blogging about it. This salsa is very versatile - add other veggies if you want, fruit, a different herb, etc.

Basic Salsa (makes 1 1/2 cups)

4 Roma tomatoes
2 Tbls. red onion, coarsely chopped
1/4 cup packed cilantro leaves
1/2 jalapeno pepper, seeds removed*
1 tsp. white vinegar
Juice of 1/2 a lime**
1/4 tsp. salt
1/2 tsp. sugar

* Including the seeds makes it hotter. Add more/less jalapeno/seeds depending on how hot you like your salsa. This recipe is fairly mild.

** If you microwave the lime for 10 seconds it makes it much easier to juice.

First you need to peel the tomatoes.  Unless you have a fancy schmancy tomato peeler, this is how you do it. Fill a large pot about halfway with water and bring to a boil. Carefully drop the tomatoes in and boil until the skin starts to crack and pop off, below. Sometimes this takes 2 minutes, sometimes it takes 10.

This tomato is already in the ice bath, but this is what it will look like when it is ready to be removed from the pot.

While the tomatoes are boiling, prepare an ice bath (a large bowl filled with ice and cold water). As soon as the skin starts to crack, transfer them to the ice bath. Let cool for a few minutes in the bath and then peel the skin off (it should be very easy to peel). You can either discard the tomato skins or roast them with olive oil and seasonings until crispy for a tasty snack.

Transfer the peeled tomatoes to a food processor and blend so that they are still a bit chunky, not completely pureed.

Transfer the tomatoes to a fine mesh strainer and let drain over a bowl for a few minutes.

Save the tomato juice if you have a use for it. Otherwise, goodbye tomato juice!

Transfer the strained tomatoes back to the food processor. Add the rest of the ingredients and blend until it is the consistency you like.

Lazy Vegan Dinner

A former co-worker once told me that she imagines every dinnertime in my kitchen to look like an episode of Top Chef. Far from the truth, my friend. This recipe is quick to prepare and is my go-to dinner on busy weekday nights or when I don't have any creative inspiration to make something else. This dish is extremely versatile and great for when you have random vegetables in the fridge that you need to use up.

Lazy Vegan Dinner

Veggies of your choice (however much and what kind is up to you. I'd say a cup or so of chopped veggies works well)
1/2 cup of beans of your choice
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt 
2 Tbls. non-dairy milk
2 Tbls. guacamole or chopped avocado
Pat of vegan butter
Drizzle of oil (any kind you like)
Seasonings (Your choice, I usually use salt, pepper, and garlic powder. Try to contain your excitement at my originality.)
Siracha or hot sauce (optional)

Heat the oil in a medium pan. Saute your veggies and beans until cooked, adjusting the cooking time according to what you're adding. When they are almost done, season to taste.

Cauliflower, kale, tomatoes, and edamame. Because that's what I had.

When the veggies are about halfway done, heat the butter in a small pan. In a small bowl mix together the cornmeal, baking powder, and salt. Then add the milk and stir to combine. Pour the batter into a pan and cook it like a pancake*. It will take about 5 minutes to cook, flipped halfway through.

Top the pancake with your veggie mix and a dollop of guacamole or avocado. Add Siracha, if desired.

* For reasons unbeknownst to me the pancake sometimes fails to be a pancake and turns into a crumbly mess in the pan. If this happens, just scoop it into a bowl and eat it that way.

Chocolate Peanut Butter Caramel Cupcakes

Doesn't that title just make your mouth water? I made these for class as it is my turn to bring snack tomorrow (I promise I'm in grad school...) and since my birthday is Tuesday I thought it best to combine my love of both chocolate and peanut butter. These take a little extra work but are well worth it. Aaron even put them on his Top 5 list of his favorite baked goods. And thank you to my friend Jamie for the cake recipe!

A note about quantity: Since my mini-cupcake tin has 24 wells and I had batter leftover, I learned that this recipe makes 24 mini-cupcakes and 3 regular cupcakes. Batter-wise, each regular cupcake = 3 mini cupcakes. So with the recipe below you can make about 33 mini cupcakes or 11 regular cupcakes. Cut the cake (pun intended) any way you choose.

Chocolate Peanut Butter Caramel Cupcakes

1 recipe peanut butter caramel sauce (follow the variation at the bottom)
1 cup. almond milk
1 tsp. apple cider vinegar
1/3 cup vegetable oil
3/4 cup sugar
2 tsp. vanilla
1 cup flour
1/3 cup cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 recipe chocolate ganache
2 Tbls. shelled peanuts (I used halved, but use whatever you've got)

First make the caramel and let it chill in the fridge while you prepare the cupcakes.

Preheat your oven to 350 F. In a large measuring cup mix together the almond milk and vinegar. It will curdle and become like buttermilk.

Meanwhile, sift or whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. 

Add the oil, sugar, and vanilla to the almond milk/vinegar mixture, and whisk until combined.

Add the wet ingredients to the dry, and mix until combined.

Line your muffin tin with liners, or spray. Fill each well with 1 tsp. (mini) or 1 Tbls. (regular) of batter and bake for 5 minutes.

Take a dollop of the peanut butter caramel and press it into the center of each cupcake. The top of the batter will break and the caramel will melt slightly. Cool.

Cover the caramel with another 1 tsp (mini) or 1 Tbls. (regular) of batter and bake for 10-12 minutes (mini) or 18-20 minutes (regular), until the cupcakes no longer jiggle when you shake the pan slightly.

Cool the cupcakes fully on a wire rack before frosting them (so when they are almost cool, make the ganache. Or, if you'd rather make it ahead of time, microwave it until it's warm when the cupcakes have fully cooled). One at a time, hold the cupcakes upside down and dip into the ganache to just cover the top.

Press a peanut into the center of each cupcake, and try not to eat all of them at once.

That third larger cupcake? I accidentally dropped the entire thing in the ganache. So it became our taster. Shame.

Chocolate Ganache

I got this recipe from one of my favorite vegan cookbooks, Hearty Vegan Meals for Monster Appetites. It's super easy to make and great for when you want a little something sweet on top of muffins or cupcakes but don't want a whole bunch of frosting. It thickens in the fridge and is quite delectable just eaten with a spoon. I halved the original recipe as a little goes a long way but adjust the quantity as needed.

Chocolate Ganache

1/4 cup non-dairy milk
1/2 cup vegan chocolate chips
1 Tbls. maple syrup (the real stuff, not the corn syrup stuff)

In a small pot, scorch the milk over medium-high heat. Remove from heat and stir in the chocolate chips until melted.

When the chips are fully incorporated, stir in the maple syrup. If using immediately, let cool for a few minutes. Store covered in the fridge.

Quick Grain Salad

With my school schedule being changed this week, I realized Sunday afternoon that I didn't have to make lunch for Monday OR Tuesday, and then promptly forgot about having to make lunch for the rest of the days. So upon realizing this mid-afternoon I thought "What can I make the fastest?" And let me tell you, after getting the tofu marinated and the quinoa cooked, this salad took 14 minutes, start to finish. How's that for efficient?

Quick* Grain Salad (makes 3 lunch-sized portions)

* Requires some prep work ahead of time :)

Half a block of tofu, drained and pressed
2 Tbls. tamari
2 Tbls. agave nectar
3/4 cups quinoa
1 1/2 cups water
1 cucumber
1 zucchini
2-3 Tbls. sunflower seeds
Sesame oil
1/4 cup apple cider vinegar
1-2 Tbls. sugar
1/4 cup chopped parsley
Salt and Pepper, to taste

While the tofu is pressing, make the marinade by mixing the tamari and agave nectar in a tupperware. Cut the tofu into small cubes and add to the marinade. Cover and shake to evenly distribute. Marinate in the fridge for as long as you have time for, but at least an hour should do the trick.

Bring the quinoa and water to boil in a large pot. Reduce to a simmer and cover, simmering for 20-30 minutes, or until the water is all absorbed. Stir in a drizzle of sesame oil so the quinoa doesn't stick to itself as it cools, and cool, uncovered, stirring occasionally to fluff the quinoa.

Chop the ends off of both the zucchini and the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds of the cucumber (I have a lot of fun doing this...).

Using the grating function on your food processor, grate the zucchini and cucumber. Scoop the vegetables into a dish towel and press to remove excess water. If you don't have a food processor, just chop them up small.

The tofu should have absorbed all the marinade but if not, drain it. Add the tofu, veggies, sunflower seeds, apple cider vinegar, sugar, and salt and pepper (to taste) to the quinoa and mix thoroughly. Portion and top with chopped parsley.

Carrot Ginger Soup with Parsnips and Chick Peas

I love making soup. It is easy, fun, tasty, and nutritious. I know it's odd to make hot soups in the summer so I restrain myself from doing that, but since I had to put on a sweatshirt today to go outside I thought it was finally time to make soup for dinner. I was in a rush and steamed the carrots and parsnips in the microwave but I think they would be better roasted in the oven, if you have the time.

Carrot Ginger Soup with Parsnips and Chick Peas (serves 4)

2 cups of vegetable broth, plus up to 1 cup more
4 large carrots
2 large parsnips
1/2 onion (any kind)
2 gloves garlic
1 can chick peas, drained and rinsed
1 tsp. poultry seasoning
1 Tbls. fresh grated ginger, plus more for garnish
2 Tbls. brown sugar
1/4 cup chopped parsley, plus more for garnish
Salt and pepper to taste
2 Tbls. canola oil

Heat the oil in a large pot over medium heat. Chop up the onion and smash the garlic. When the oil is hot, add the onion and garlic and saute for about 10 minutes, until the onion is translucent and slightly browned around the edges.

While the onion and garlic are cooking, peel the carrots and parsnips and cut into large chunks. Put in a large bowl and fill about halfway with water. Microwave on high for 3 minutes, then stir and microwave again for 3 more minutes. Drain.

Add the carrots, parsnips, 2 cups of vegetable broth, and chick peas to the pot and bring to a boil. Then reduce to a simmer, cover, and cook for about 15 minutes.

Using an immersion blender (or transfer to a regular blender if you don't have one), puree the soup as best as you can (be careful - it may splatter!). If there are some chunks of carrots or parsnips that won't quite blend yet that's fine. At this point you can judge the thickness of the soup - add up to a cup more of vegetable broth if you think it's too thick. Add the poultry seasoning, brown sugar, ginger, and salt and pepper, to taste. Cover and simmer for 5 more minutes.

Run the blender through the soup one more time just to make sure it is nice and smooth.

Stir in the parsley just before serving (so if you know you're gonna have leftovers, stir the parsley into only what you are eating right then). Garnish with chopped parsley and grated ginger.

This soup is great served with dinner rolls.

Peanut M&Ms

My friend Kim and I were studying last week, and she opened a packet of peanut M&Ms for a snack. Naturally the conversation turned to how-do-we-make-these-vegan, and after Googling a recipe for the candy shell (I adapted this one), it didn't seem that hard. Which, after making them, I found out is not exactly the case. There are quite a few steps and I think they would best be classified as candy inspired by Peanut M&Ms rather than the real thing. But nevertheless, they were fun to make, and a nice novelty to have around. So thank you, Kim, for the inspiration, and thank you, Aaron, for helping to figure out how to get the chocolate around the peanut.

Peanut M&Ms (makes 40)

40 peanuts
1/4 cup chocolate chips
2 Tbls. light corn syrup
1/4 cup water
1/2 cup white sugar
A few drops of food coloring (optional)

Melt the chocolate in a small bowl. Cover a large plate with wax paper or parchment paper. Use a spoon to make 40 chocolate drops on the paper, each a bit larger than a peanut.

Working quickly before the chocolate cools, press a peanut into each drop.

Over each of the peanuts, drip more melted chocolate. Try to cover the peanuts evenly, but honestly this process is quite messy so just appreciate the variety and uniqueness that this will bring to each of your M&Ms.

Cover the chocolate-covered peanuts with another sheet of wax paper or parchment paper and freeze until hardened (this won't take very long). Take the plate out of the freezer and push a toothpick into each peanut. Put back into the freezer while you make the candy shell.

Prepare another plate with a sheet of wax paper or parchment paper over it. Combine the sugar, water, and corn syrup in a small pot over medium heat and stir until the sugar is dissolved and the mixture starts to boil. Continue at a low boil for about 10 minutes, stirring occasionally, until the mixture is thickened and syrupy. Add a bit of food coloring if you desire (though it won't show up very well against the background of the dark chocolate - this candy shell is transparent, not opaque like actual M&M shells.)

Remove the candy shell from the heat and take the peanuts out of the freezer. Tip the pot towards you a bit so that the mixture gathers along the edge to make it easier for dipping the peanuts. Working quickly, grab a toothpick and dip the chocolate-covered peanut into the candy shell, then transfer to the new plate. Repeat until all the peanuts are covered, remove the toothpicks, and freeze until hardened.

Be careful when you eat these - the candy shell tended to stick in my teeth. Store in the fridge.

Tex-Mex Grain Salad

Admittedly I was feeling lazy when it came to preparing lunch for the week. There were no creative juices flowing when it came to what to pack so I chose the easy way out and prepared a salad that requires minimal cooking. It is quite tasty though, so I can hardly complain! I made this with oat groats because I wanted to try something new, but on second thought quinoa would have been a much better choice. I'm allergic to bell peppers but from what I know of their taste I think they would be a good addition to this dish too. 

Tex-Mex Grain Salad (makes 4 lunch servings)

1 cup grains, cooked (see note about quinoa above)
1 can pinto or black beans, drained and rinsed
1 cup frozen corn
4 leaves Tuscan kale, chopped
1 pint cherry or grape tomatoes, chopped
4 green onions, chopped
1/4 cup pumpkin seeds, toasted
Healthy drizzle of sesame oil
Juice and pulp of 1 lime
Cumin, salt, and pepper to taste

Cook the grains according to the package directions. Drizzle with sesame oil and stir to keep them from sticking together as they cool.

Put the corn in a microwave-safe bowl and just cover it with water. Zap it for 90 seconds and drain, rinsing in cold water.

Combine everything in a large bowl or pot and lunch is made! 

Cook the grains in a much larger pot than you actually need and that's one less dish you have to wash ;)

Peanut Tempeh Stew over Rice

Sometimes people ask me how I have time to cook so much. The reality is, friends, that sometimes I am a lazy cook and either pick up pad thai from the place around the block or whip up food from random ingredients I have laying around - and those dishes are definitely not blog-worthy. Hence why I haven't posted in almost a week. But anyways, Aaron is gone this weekend and I thought I would treat myself to a fancy dinner. Don't let the long list of ingredients scare you, this dish is actually quite easy to make. And very tasty and satisfying! If you don't like the veggies I've included just substitute whatever you want, adjusting the cooking time accordingly.

Peanut Tempeh Stew over Rice (serves 4-6) 

8 oz. tempeh
3 Tbls. tamari
1 1/2 Tbls. agave nectar
1 tsp. fresh grated ginger (or 1/4 - 1/2 tsp. dried ginger)
1 cup brown rice (uncooked)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup broccoli florets
1 cup cauliflower florets
2 small/medium yukon gold potatoes
1 can coconut milk
1/2 cup peanut butter (crunchy or smooth, your choice)
2 tsp. siracha (optional, or to taste)
2 Tbls. brown sugar
3/4 tsp. sea salt
1 cup frozen peas
1/2 can chickpeas, drained and rinsed
Canola oil
Chopped green onions, for garnish
Chopped peanuts, for garnish

Start cooking the rice according to the package directions. Next, mix the tamari, agave nectar, and ginger in a shallow tupperware to make the marinade for the tempeh. Prick the tempeh all over on both sides with a fork and cut into small cubes. Add the tempeh to the marinade, cover, and shake to coat evenly. Let marinate at room temperature while you prepare the rest of the meal. (The tempeh is even better if it marinates longer, so if you have time get it started several hours before and let it marinate in the fridge, shaking occasionally.)

While the tempeh is marinating and the rice is cooking, chop up the onion, garlic, broccoli, and cauliflower. Microwave the potatoes for a few minutes until they are soft enough to cut easily and chop into small cubes.

Heat a heaping drizzle of canola oil in a large pot over medium heat. Add the onions and garlic and saute until the onions are translucent (8-10 minutes). 

Add the coconut milk, peanut butter, siracha, brown sugar, and salt and stir until the peanut butter is fully melted into the milk. 

Add the broccoli, cauliflower, and potatoes and raise the heat until the mixture is boiling. Then lower the heat and cover, simmering for 15 minutes or until the veggies are almost fork-tender.

While the stew is simmering, heat another large drizzle of canola oil in a large pan over medium heat. Drain the tempeh from the marinade and cook until browned all over, stirring frequently.

When the veggies in the stew are almost done, add the frozen peas, chick peas, and tempeh and cook, covered, for a few more minutes.

By now the rice should be done. Spoon some rice into a bowl and top with the stew. Garnish with green onion and peanut.

Chickpea Zucchini Fritters

As I mentioned here, my friend Melissa came to visit and brought along a bunch of veggies fresh from her garden (zucchini, tomato, cucumber, and eggplant). The eggplant I'm planning to use to make this recipe from Thug Kitchen but everything else became a part of my lunch today. I liked the small salad on top but I think these would also be super tasty topped with applesauce.

Chickpea Zucchini Fritters (makes 12)

1 large or 2 small/medium zucchini, shredded or chopped into small pieces
1 can chick peas, drained and rinsed
1/2 tsp. baking powder
1 Tbls. cornstarch
1 tsp. liquid smoke
1 tsp. Old Bay seasoning
1/2 tsp. cumin
1 clove garlic
1/4 cup cornmeal
Chopped tomato, cucumber, and parsley
Siracha
Vegan butter

In a food processor combine all ingredients except the tomato, cucumber, parsley, and Siracha until smooth.

In a large pan, heat a generous pat of butter over medium-high heat. Drop heaping tablespoons of the batter and flatten with the back of a spoon. 

Cook for a few minutes on each side until golden brown and crispy. Serve topped with a small salad of tomato, cucumber, and parsley and a drizzle of Siracha. Or you could top them with applesauce, or whatever you like.

Thank you, Melissa, for such beautiful and tasty food!