Weekly Wednesday Round-Up – Muffins and Tattoos

Corn muffins with a vegan take on honey butter, agave margarine!

agave butter muffins

Pizza hummus with pita chips
pizza hummus and chips

Pumpkin spice muffins made by my lovely roommate. I’ll be posting the recipe soon!

pumpkin muffinsAnd lastly my new tattoo! Which is in honor of the University of Montevallo’s Purple Side. Our symbol is the cow and also an old tradition used to be to throw Moon Pies at the opposing side. Now I need to veganize some Moon Pies!

cow tattoo

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Dorm Noms

I finally got a camera cord, yay! Well actually I got a camera cord a few weeks ago, but I’ve been too busy to blog until now. School work is taking up more time this semester, so my posts will be more sporadic but will probably have a lot more stuff covered in them.

Here’s what I’ve eaten so far this semester:

Carrot cake muffins from a recipe on The Flaming Vegan.

Seasoned black beans mixed with Daiya on top of chipotle tomato rice.

The local eatery, Eclipse Coffee and Books, has added several new vegan items to their menu and I decided to try them out.

First was the couscous and quinoa salad. Gotta be honest, I don’t really like the texture of pearl couscous or quinoa, so this wasn’t a huge hit for me. It had a great taste, kinda spicy with a citrus-y undertone, but the texture was a deal breaker for me. The coconut macaroon cookie from Alternative Baking kind of made up for it though.
Although the first vegan dish was a bit disappointing, the second definitely wasn’t! They added a veggie burger to their menu and it is fantastic. It’s made with quinoa and beans and is served on rye bread with your choice of toppings. I got mine with lettuce, tomato, mustard, and ketchup.

I guess Eclipse’s burger got me in the mood for sandwiches, because a few days after that I tried my hand at making my own veggie burgers. I very loosely based it around this recipe, but made lots of changes.

I mashed up a drained can of black beans, added about 1/2 cup bread crumbs, 1/4 cup diced onions, 2 tbsp taco sauce, and some Mrs. Dash Extra Spicy. Then I formed them into four patties and cooked them in an oiled  skillet for a few minutes on each side. They were sooo good. After making these, I may just stop buying pre-made veggie burgers altogether. I need to make another batch and test whether they can withstand freezing very well. I ate my sandwich on a onion bun with pickles, tomato, and some Vegenaise mixed with Sriracha.

I broke out the slow cooker this weekend too and made some Mom’s Chili, seen here topped with some Tofutti sour cream.

On Saturday I spent time with my friend Skye and her lovely mother Sally. We went to Whole Foods and ate lunch at their cafe. I got fried tofu (with ketchup), a seasoned mixture of black eyed peas and butter beans, and a grain salad with millet, barley, and brown rice. It was all really yummy and I will definitely be going back their to eat soon.

And also for dessert at Whole Foods I got a double chocolate vegan cookie, woot!

The Vegg – a Review and a Recipe

The lovely people over at the Vegg sent me a sample of their product, the world’s first vegan egg yolk, to review. I was super excited because I had seen some of the dishes made with their product and it all looked yummy, plus the company seems to have a good heart since 10% of their net sales are donated to Compassion Over Killing.

Once it arrived in the mail, I made the one eggy thing I had really been missing since going vegan, scrambled eggs. Sure, tofu scramble is good and all, but still not the same thing. I followed the Vegetarian Recipe Club’s recipe for the scramble, using only 3/4 cup of water and minus the green onions, and then to make it similar to my pre-vegan dishes I threw in a sprinkle of Daiya cheddar and chopped Light Life “bacon”.

It was SO GOOD. I cannot emphasis how delicious this was and creepily similar to eggs. The texture of the tofu was eggy, but the flavor of the Vegg was what made it all stand apart from a traditional tofu scramble. After making this, I decided that even if every other dish I made was a failure, this made it worth buying.

I know that the Vegg boasts many uses to replace egg yolk and even has a spherification method, but since I never liked egg yolks in my omnivore days, I will not be reviewing that use of the product.

But the next way I used the product was to make a Vegg patty, which I made by mixing 3 tbsps of Vegg powder, 1 cup of water, and 1/2 cup of flour. I then cooked them like pancakes, using a oiled skillet and flipping them over once bubbles began to rise on the surface. The patties were then put onto an open faced English muffin with some Vegenaise, tomato slices, and chives. These were very yummy and reminded me of a good version of the uber-processed egg patties that are used in sandwiches at fast-food joints. These patties would be fantastic in a biscuit with a little margarine.

And the last thing I made with the Vegg was my own recipe! The recipe is for Vegg breakfast bites, kinda like a quick thing to grab in the morning if you don’t have time to sit down and eat. Plus since these babies pack 6 grams of protein per muffin, it’s a filling way to start off your day.

Vegg Breakfast Bites

Makes 10 muffin sized “bites”

Ingredients:

14 oz. firm tofu

1 cup cooked quinoa

3 tbsps Vegg powder

3/4 cup water

2 tsps minced garlic

1/2 tsp of each: onion powder, black pepper, and salt

1/2 cup chopped vegan bacon (I used Light Life bacon style strips)

1/4 cup loosely packed chopped basil

Directions

Preheat your oven to 400º.

In a food processor, blend the Vegg and water, then slowly add in pieces of the tofu until a smooth texture is achieved.

Put the tofu/Vegg mixture into a bowl and mix in the rest of the ingredients.

Grease a muffin tin and pour the mix into the pan, and it should make about 10 breakfast bites.

Bake for 20-25 minutes, checking for done-ness by an inserted toothpick coming out clean.

Let them cool, then enjoy! These are surprisingly good with dipping sauces, I enjoyed mine this afternoon with some ketchup and “honey mustard” dip.

So all in all, I would definitely recommend trying the Vegg. It is fantastic scrambled, fried, baked, or cooked many other ways. Check out the Vegg’s website for information on where to it is available in your area.

Spring Break Noms

I have been on a blogging break for spring break, but it’s time to start back now that school begins tomorrow morning. I ate a lot of good food over the break and now it’s time to share pictures of all my noms.

Right before leaving for the break, the cafeteria actually made a nice vegan lunch. They had grilled eggplant “steak”, steamed broccoli, and spicy hummus paired with some tomatoes, olives, and cucumber slices from the salad bar.

My boyfriend, Peter, and I went to Arkansas last weekend to visit my mom, so we got the pleasure of not having to cook and let her be the one to feed us. She made some great blueberry muffins with streusel topping for breakfast.

Not everything was homemade though, we did get us some pizza from the US Pizza Co.

We got the veggie-lovers pizza. Though I had to eat mine cheese-less because I had no Daiya on hand, it was still really good. The thin crust gets super crispy and they use canned mushrooms which gives it a meatier texture. Yum.

Once back home in Alabama, I thoroughly enjoyed having my own kitchen to cook in. I am still not used to the icky public kitchens in the dorms. For lunch I cooked up some frozen hash-browns with spicy seasoning, a bit of salsa, and a ton of Daiya cheddar. I topped the hash-browns with Tofutti sour cream and added a Garden Burger black bean patty on the side.

The four ingredients in the following picture are magical… No, not really, but it seems like they are. (scroll down to see why)

Those ingredients turned into one of the best dishes I have ever made, chick’n and dumplings. I brought about half of the container of Imagine No-Chicken Broth to a boil, stirred in a vigorous dose of Mrs. Dash, added the chopped up Gardein chick’n, and lastly threw in the pre-made dumplings to cook. All in all, this meal took at most 15 minutes to make, and it was delicious.

Another experimental dish that turned into a keeper was this creamy pasta with sausage. I threw some spiral pasta in to cook and then began making a sauce. I added a can of diced Italian tomatoes, two big handfuls of chopped kale, a dollop of Tofutti sour cream, a healthy dose of Parma vegan parmesan, and some chopped of Yves Italian sausages. The sauce simmered for about ten minutes while the pasta cooked, then I threw it all together in a pot. I served it with a whole-wheat Alexandria’s roll on the side. This was delicious and my sister and her boyfriend (who are sometimes known to be picky around vegetable filled foods) sucked down all the leftovers with their compliments to the chef.

I know Easter is still two weeks from now, but I couldn’t resist making these cute cookies. They were pink lemonade flavored, and they were *gasp* from a box mix. The cookies tasted great though, but the bunnies were an issue. I found the adorable Easter decorations at  Walmart and since the box said “edible” on it, I assumed it was true. These sugar bunnies could literally chip your tooth if you tried to chew on one, they were like rocks. Everyone enjoyed the cookies though and just pulled off the decoration.

Food Prep Bites

I miss my kitchen at home. Not because it’s fancy or special in any way, but because there I had everything I needed (my food processor, casserole dishes of every size, a million different cookie cutters, etc.) and I didn’t have to worry about other people making a mess. But alas, I am now a college student and must learn to work my way around a dorm kitchen.

 I think that is why I love my Food Prep class so much, because every Wednesday we get to cook a meal in the new high-tech kitchen and eat it afterwards. There is no jostling for counter or stovetop space, and no worries about where to store the different tools/ingredients needed for a dish. Plus there’s the awesome fact that the teacher approves of veganism and always makes sure there are at least two recipes that are animal-free.

Last Wednesday we had a breakfast-based lab. There were lots of different breakfast foods being made, and the vegan options were broccoli quiche, gluten-free banana muffins, and pancakes. The picture above is the quiche before cooking and the one next to this text is it straight out of the oven. Sorry for the low quality pictures, my camera died right before class and I took all these on my phone.

Cooking Through Vegan Vittles

I got the cookbook Vegan Vittles: Down-Home Cooking for Everyone in October in my PPK package swap, but I’m just now finally getting around to cooking recipes from it.

The first I tried was the stuffed shells recipe, pasta shells stuffed with herbed tofu “ricotta” and smothered in tomato sauce and Daiya cheez. So freakin’ yummy! Here it is fresh out of the oven, with the sauce and cheez still bubbling:

I made this along with some steamed broccoli for my boyfriend and I to have a nice date night on Monday evening. Here’s a picture of his “joyful caveman” face upon seeing what was for dinner:

The second recipe I tried was called “Muffins that taste like doughnuts”. I made these for a Friday night D&D session and they went over great! Everyone thought they were tasty little snacks after the pizza and salad for dinner.

Though they didn’t taste much like doughnuts they were still good enough that I’ll definitely make them again. They turned out more like cinnamon spice muffins, but a little less sweet than usual so I drizzled some icing over the top for a sugar kick.