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More Fall Apples

VEGAN MOFO DAY 12

I am starting culinary school in NYC next week! SUPER EXCITED! I have obviously been terribly busy packing and making sure the house is organized, since I won’t be back until Christmas break, and worried about my fingers surviving ‘knife drills’!. We are flying out Friday and I already made a few arrangements to visit my favorite NYC veggie places during the weekend! The new entry that I am DYING to try? The Cinnamon Snail Food Truck! I cannot stop hearing wonderful things about these guys, and their menu is seriously drool worthy! So expect next week to be a little less about my kitchen, and a little more about other peoples’! We are also going to be visiting Pure Food and Wine for the first time. So hopefully I will have awesome things to share.

In the meantime, I am finishing up my fridge supplies and cleaning up the pantry a little. Since I still have tons of apples left, and I didn’t have time to make a pie, I looked for ideas and found this. Don’t they look awesome!? I followed the recipe except, I replaced the roasted nuts with some crunchy muesli I had lying around. They were SUPER! We had them for a snack with some home made yogurt. 100% Delish!

I will try and be back later to post a few main dishes!

And more bananas…

VEGAN MOFO DAY 11

It seemed I missed the memo that fall is HERE. I woke up this morning to snow topped mountains. What a rude awakening! Where did the summer go??? Obviously, by missing the memo, I also thought I would be in the mood for green smoothie breakfasts this week, so I stocked up on a bunch of bananas. WRONG. There is not one part of me that wants a cold breakfast. I need comforting heat and spices (not to mention a FIREPLACE – if I had one!). So, I put my ripe bananas to great use. BANANA BREAD! Yes; again!

This time, I made it unlike I make it for ‘dessert’. I made it healthier, so it would be an acceptable and nourishing breakfast. Instead of white flour, I made it with 3/4 whole wheat flour, and instead of white sugar, I used brown. I also only used about 1/2 of the sugar that I put in my dessert recipe. I don’t want my banana breakfast bread to give me a sugar high! Then, when I was deciding what to add for a change, I roasted up some chopped walnuts and chestnuts and added those. It turned out WONDERFUL. Extremely fragrant, as I seasoned it with a mix of cinnamon, cloves, ginger and nutmeg; and light. I love how it remained moist, yet dry enough to eat with your hands. It easily crumbled apart and had a super airy texture. A definite winner in this weather!

My mom actually smelled it in the elevator and came to ask if she could have some!

Breakfast Banana Bread – whole wheat, brown sugar, walnuts, chestnuts, soy milk, cinnamon, cloves, ginger, nutmeg…

This is the recipe.

Ingredients

1.5 cups whole wheat flour
1/2 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2-3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
2 ripe bananas, mashed

1/2 cup canola oil
2 teaspoons lemon juice
1 tablespoon vanilla extract
1/4 cup roasted walnuts, chopped
1/4 cup roasted chestnuts, chopped

Preheat the oven at 180C (350F)

In a medium bowl, mix together dry ingredients. In a separate bowl, whisk together wet ingredients. Mix in the wet ingredients into the dry. Whisk until smooth. Add in the chopped nuts. Pour into a prepared baking pan and bake for 50-60minutes, until a toothpick inserted into the middle of the loaf comes out clean. Let cool and enjoy with a steaming cup of coffee (decaf for me!).

ENJOY!

Secret Recipe

VEGAN MOFO DAY 10

My awesome ‘chef’ fiancé made me dinner today. So I put up my feet and enjoyed! Obviously, this is a highly secret recipe (mostly because he can never repeat recipes since he just throws in what inspires him at that moment). For sure it was divine! It was a type of stir-fry with a kick. It included my favorite mushrooms ever; shiitake! Plus it had the ‘feel good about your body and health’ component of cancer fighting broccoli. 

Doesn’t it look great?

Secret Recipe Stir Fry – broccoli, zucchini, shiitake, red peppers, onions, asian noodles…

I am off to bake dessert now!

VEGAN MOFO DAY 9

I absolutely love the middle eastern places that I have visited and hope to be able to visit many more. As soon as you land and get out of the plane the smells and warm air feel so mysterious and enticing. You cannot help but feel like you are in a totally different world. I love their culture and visiting traditional buildings and crafters. It is always an interesting experience being a girl there. I have experienced the two extremes from been ignored, to being treated like a queen. It always takes me a little while to get my bearings and understand how I am suppose to act. In any case, there is something so special in sharing tea with complete strangers and watching artisanal crafters doing something that has been passed down from generations and generations.

Don’t get me started on their food!

Eggplant Kibbeh – bulgur, onion, eggplants, tomatoes, cumin, mint…

Middle Eastern cuisine is also one of my absolute favorites. The flavors are so pure and effortless. I prefer foods which let the natural aroma of fresh vegetables shine without overwhelming them with lots of superfluous additions. For this reason I am always searching for new recipes to add to my ‘mezze selection’, beyond the hummus, tabbouleh and wine leaf rolls.

I found the recipe for Kibbeh in Isa’s Appetite for Reduction. I was excited to try a new take on bulgur, something which I have been using quite often for my breakfast ‘oatmeal’ or comforting soups. I adore eggplants, so obviously this recipe was perfect for me. The best part? The sweet and refreshing taste of the mint! 

As always, I enjoy baking meals in the oven because it gives me time to clean up the kitchen and prepare dessert! The only thing I regretted was not making the parsley tabbouleh as the dish needed a refreshing side dish.

Going to bake something comforting for this horrible and cold weather!

VEGAN MOFO DAY 8

We couldn’t go through a month of MoFo without my FAVORITE burger of all time. So we invited some friends and family over and indulged in this baby with some mac and cheeze! It always puts everyone in a great mood and has omnivores screaming ‘VEGAN POWER’ around the house!

Quinoa Burger: quinoa, oats, parsley, chickpeas, seasoning, flour…

This is the usual recipe I use from Vegan Diner which I LOVE. It takes a little bit to prepare but the results are always perfect! Remember to let the burger patties cool off a bit before serving to help them get a better texture and prevent breakage. 

I found a recipe on another blog for any of you who don’t have the cookbook – click here.

VEGAN POWER!

Soul Cooking

VEGAN MOFO DAY 7

I was inspired to try something different for lunch and went to look into one of my brand new cookbooks, Vegan Soul Kitchen by Bryant Terry. I know NOTHING about soul food, but got the book a few weeks ago because of the good reviews, and because he is a graduate of the same culinary school I am going to attend! Since I have never eaten, OR cooked any soul food, I picked the two recipes depending on what ingredients I could easily find and what gave me a yummy feeling.

What is super cool with this cookbook is that each recipe has a suggested soundtrack to listen to as you cook! So I also learned something new there. It is a pity that it doesn’t have lots of pictures, which made it a little harder for me to pick what I wanted to make. I finally picked the Black – Eyed Pea Fritters (p. 48) and the Roasted Potato and Mixed Greens Gratin (p.122). Both were rather simple to make, it just took me a little longer than usual because I carefully had to read everything as I had NO CLUE what they were suppose to look like! I was pretty proud with the outcome! What was missing was some sort of refreshing salad.

Black – Eyed Pea Fritters – black eyed peas, peanuts, thyme, cayenne, green bell pepper, coconut oil…

Roasted Potato and Mixed Greens Gratin – potatoes, chili powder, red pepper flakes, thyme, oregano, collard greens, mustard greens, bread crumbs…

Lunch was an absolute hit! Many of these flavors were totally new to us. My fiancé loved everything, especially the fritters. I definitely need to look more closely in this cookbook and try some more recipes! It also seems to have a lot of mouthwatering desserts. 

Be adventurous and ENJOY!

Some Decadence!

VEGAN MOFO DAY 6

Yesterday I was having cravings for chocolate and pears. So I decided to make some sort of pear pie. Then I realized I had some SUPER ripe bananas which needed to be used, so I invented a fusion banana bread with pear chunks inside and covered it all with chocolate ganache. I can tell you, it didn’t let me down! Pear chunks are a definite YES in cakes.

Fusion Banana Bread with Pear Chunks and Chocolate Ganache - flour, sugar, bananas, pears, chocolate chips, coconut milk…

The recipe is just my usual banana bread without the spices and chocolate chips (which you COULD add for extra chocolatiness!)

Ingredients

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 ripe bananas, mashed
1 cup soy milk
1/2 cup canola oil
2 teaspoons vinegar
1 tablespoon vanilla extract
2 pears, pealed and diced


Preheat oven at 180C (350F) and prepare your cake pan.

In a medium bowl, mix together all the dry ingredients. In a separate bowl whisk together the wet ingredients and incorporate into the dry mixture until smooth. Gently add in the pear chunks. Pour into the cake pan and bake until a toothpick inserted in the middle of the pie comes out clean (about 45mins).

Let cool and cover with Chloe Coscarelli’s chocolate ganache. 

DIVE IN!

Even if this is mostly a food blog, and I try to keep it positive and keep animal issues out of it; some things really irritate me and I feel like they need to be shared in order to spread the word. I got an email today from the Animals Asia Foundation which I really love. We actually sponsor 2 little bears there, Edga and Amelie. Both which were rescued from years and years of abuse and torture in bear bile farms. If you don’t know about bear bile farming I highly recommend you read into it, it is one of the most horrific human practices in terms of animal abuse, and I think that Animals Asia are really doing a great job rescuing these bears and giving them a nice life in parks where they can actually run around and be bears, instead of being caged up in a cell so tight they cannot even turn around (without mentioning the excruciating pain they must go through every time their bile gets extracted). 

Anyways, the email basically said that after all the hard work developing the sanctuary and making it the great place it is today, the foundation has now been asked to LEAVE the premises! Apparently the Ministry of Defense thinks the land will be of better use as commercial land housing tourist parks and hotels… 

Here is the email:

Dear,
We’ve had some shocking news. After working so hard over so many years to build a world-class sanctuary for the bears rescued from Vietnam’s bile farms, we are being asked to leave.

On Friday 5 October, the Ministry of Agriculture and Rural Development (MARD) informed Animals Asia that the Ministry of Defence had issued an order to evict the entire sanctuary operation and its 104 rescued bears. There is no justification for this.

It’s believed the park director, Do Dinh Tien, lobbied the Ministry of Defence to evict Animals Asia, so he can hand the land to Truong Giang Tam Dao Joint Stock Company, of which his daughter is part-owner. The company intends to build commercial property including a tourist park and hotels.

The closure would see 104 bears that have been rescued from the bile industry evicted, 77 local Vietnamese staff made unemployed, and financial losses to Animals Asia of more than US$2 million.

After years of trauma from being locked up in small cages and milked for their bile, our bears are now enjoying dens, enclosures and friends to play with. These bears will be forced to return to cages to be relocated. This will have a major negative impact on their mental and physical well-being. It is likely to take at least two years to establish a new centre with outdoor enclosures.

What we’re doing

We’re fighting this eviction notice every step of the way, appealing directly to the Vietnamese authorities, enlisting help from the international community, the media and other NGOs. But most of all we need your help.

How ridiculous is this!?!

You can get more info on their website.

They have now started an online petition which is why I wanted to share this on here. Please help the bears keep their homes, and sign the online petition.

Thanks everyone! You might want to bake that banana bread right about now! I promise, it brightens the mood. 

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