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Wednesday, May 24, 2017

Vegan Blueberry Pound Cake with Lemon Icing

This pound cake is so good, you'll want to eat it for breakfast and why not. It has fruit and is loaded with protein. ha ha You can't even tell this is a vegan pound cake. It's dense, decadent and delicious. 

I recommend using wild blueberries but if you can't find those fresh, non wild will work as well. I've never made this recipe with frozen so I can't say if frozen will work.

Let's get to it. Here is what you will need.
1/2 cup of vegan butter - I used Earth Balance
1 cup of vegan sugar - not all sugar is vegan
8 oz of silken tofu
1 tsp of vanilla
2 cups of all purpose flour
2 tsp of baking powder
1/2 cup of water
3 tbsp of vanilla pudding mix
1 cup of blueberries
1/2 cup of vegan powdered sugar
1/2 tsp lemon extract

Preheat your oven to 350 degrees.

To make sure the tofu is incorporated properly, whip it along with the vanilla so there are no huge chunks. 

Cream the butter and sugar til nice and fluffy. 

Add 1 cup of the flour and mix well. Incorporate the tofu and vanilla. Add the water and mix well again. Add the remaining flour and continue to mix well. 

When it looks like cake batter, fold in the blueberries. 

Prepare a 5x9 inch loaf pan by lightly oiling it. Pour the batter into the pan and bake for about 1 hour. Start checking the cake at 45 minutes with a toothpick. Time will depend on the pan you use and your oven. Insert the toothpick in the center of the cake. If it comes out clean, it's done. If it does not come out clean, keep baking and checking every few minutes.

Let the cake cool in the pan for about 20 minutes. Then transfer to a cooling rack or plate and continue to let it cool.

Mix the powdered sugar, lemon extract and two tsp of water. Pour over the cooled cake and enjoy. 


Monday, May 22, 2017

TVP Vegan Nacho Griller

This recipe was inspired by something my daughter had from a place I care not mention. It looked interesting I thought I would try to vegan it. I can't believe it worked and on the first try. It's really tasty too. It's kind of spicy so if you have little one's, maybe leave out the Rotel. 

Before you begin making these, you will need some of my Vegan Easy Cheese and TVP Taco Filling. Both are easy to make. Below are links to those videos.

Vegan Easy Cheese video
https://www.youtube.com/watch?v=gZds5Tj_l_w&t=5s

TVP Taco Filling video
https://www.youtube.com/watch?v=-RFzqyJfP4A&t=1s

Let's get to it. Here are some other things you will need. 
8" flour tortilla's
tortilla strips
Rotel or salsa of your choice
black beans drained and rinsed

Assembly:
Add about 1/3 cup of the TVP Taco Filling to a tortilla. Do not add too much or you might have trouble folding them up. Then add some black beans, cheesy Rotel, some tortilla strips. Fold it up like a burrito. Grill in a dry non stick pan for just a few minutes on each side until they are golden. They are ready. Enjoy!!!!


Wednesday, May 17, 2017

TVP Taco Filling //Oil Free & Vegan

If you haven't noticed, I love Mexican food and when I discovered TVP, it was life changing. TVP stands for textured vegetable protein. It's used in the place of beef or pork. It takes on the flavor of whatever you put in it. 

You can make taco's, nacho's and lot's of other things with this recipe. 

This recipe is not only easy but it's super quick. The longest part is probably measuring everything out. 

Let's get to it. Here is what you will need. 
1 cup of boiled water
1 cup of TVP
1 tbsp of chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1/2 tsp pepper

Boil the water and remove from the heat. Add the spices and seasonings. Whisk to make sure everything is disolved. You do want any clumps of onion or garlic powder in there. 

Add the TVP and stir to combine. Let it sit for about five minutes and all of the liquid will be absorbed by the TVP. 

Much healthier and way faster. Enjoy!!



Monday, May 15, 2017

Vegan Easy Cheese

I absolutely love, love, love this "cheese". It's great on nacho's, cauliflower, potatoes and whatever else you can think of.


As always, it's really easy to make and you could say it's good for you too. Completely cholesterol free. Well, everything vegan is. 

Let's get started. Here is what you'll need. 
1 cup raw soaked cashews
3/4 cup nooch
1 tsp salt
2 tbsp cornstarch
1/3 cup onion powder
3/4 to 1 cup of roasted red pepper
juice of 1/2 a lemon
1 1/2 cups boiled water

Put everything into a blender and blend on high for about 5 minutes. Give it a taste. You will love it.

Store in a mason jar in the fridge. I really do not know how long it will last. It's always gone within about four days. 


Thursday, May 11, 2017

DIY Toliet Roll Art

So I was looking for a unique way to use up the toliet paper rolls I had been collecting and had friends saving for me. I came across this huge piece of wall art made from the cardboard rolls from toliet paper. I loved it and decided to give it a try. 

The original piece was huge and made using spray paint which I just did not like. Spray paint can be expensive, messy and smelly and it's just not good to be around. I decided to use acrylic paint for mine and it turned out great. 

You will need 70 rings for this piece and I used between 25 and 30 toliet tubes. I'm not sure of exactly how many because each tube is different and well, I just lost count. 

Once you have collected 30 tubes, make 1" marks on the side and cut into rings at those marks. You will get three or four per tube. 

With your acrylic paint of choice, paint the inside first and then the outside of all 70 rings. Once they are dried, give them a coat of mod podge. The mod podge will seal them and harden them making them more sturdy.

To start assembling the piece which is really quick, take seven pieces and fold creasing the ends. You will need to do this to all of the pieces. Shape into a flower and hot glue for quick drying. You can use school or craft glue as well. It will just take longer to dry.

Once the center piece is complete, add another ring between each ring. Will be seven more pieces. Set aside. 

Now you are going to make seven, five petal flowers and attach to the last row you just added. 

To finish, you will add three pieces between each of the flowers you just added in kind of a layered effect. 

Once your piece is completely assembled, reinforce all of the points with a drop of mod podge. Let dry over night and hang on your wall of choice.



Monday, May 1, 2017

Sweet Potato & Black Bean Enchilada's

So I came across this cookbook by Chef Del Sroufe. It's called Better than Vegan and after trying the my first recipe from it, I think he might be right. These enchilada's are outstanding and I will be making them again. The are oil free, low fat and delicious. My daughter even enjoyed them.

Let's get right to it. I did not follow the recipes completely but that's only because I did not have all of the ingredients. There are a couple different steps. 
Step 1 - Cauliflower puree
This step I did not show in the video. Not sure why but anyway you will need to steam and puree an entire head of cauliflower with 3/4 cup of vegetable broth and set aside. 

Step 2 - The Chili Gravy
1 small onion finely diced
2 cloves of garlic minced
1 1/2 tsp of chili powder
2 tsp of cumin
1/2 tsp of oregano
2 - 3 cups of cauliflower puree

Saute the onion over medium heat for about 10 minutes. You can add some water or vegetable broth to keep the onion from sticking. Just add a little at a time. 

Add the garlic and other spices and stir to combine. You can add a little more veg broth if it looks to dry. Add the cauliflower puree and stir to combine. Transfer to another bowl and set aside. 

Step 3 - The Filling
1 cup of finely diced onion
1 sweet potato diced into 1/2 cubes
2 cloves of garlic minced
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cumin
2 cups of black beans
12 - 6 inch corn tortillas 
2 - 3 cups of chili gravy

Preheat the oven to 350 degrees

Saute the onion for 5 - 10 minutes in some veg broth or water.

Add the sweet potato and 1/4 cup of veg broth. Cover and simmer 5 minutes.

Add the garlic and spices and stir to combine. Then add the beans. Stir to combine. I also added some leftover beans and corn. That's totally optional.

In a dry non stick fry pan, heat the tortilla's over medium heat for a minute or two on each side. This will help when rolling the enchilada's. If you skip this step, your tortilla's might break like mine did. 

In a 9 x 13 baking dish, spread 3/4 cup of the gravy on the bottom of the pan. Scoop 1/4 cup of the filling onto a tortilla. Roll as tightly as you can and place into the pan seam side down. Continue with the remaining tortilla's. 

Bake 20 minutes and enjoy. These are really delicious.

Here is the link to Chef Del's website. This cookbook is phenomenol. http://chefdelsroufe.com/