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Wednesday, August 28, 2019

Vegan DIY Butter // Palm Oil Free

Butter!! I love it!! Here is a palm oil free recipe by Miyoko Shinner that I have been using for a long time. In my expericence, it works just like other vegan butter you might find in the store.

Any palm oil you use, should be certified by the RSPO  https://rspo.org/ to help save the homes of the orangutans and other primates.

In the U.S., palm oil is found in about half of the products sold in grocery stores. It can be found in everything from candy to soap and the demand for it continues to grow.

Here is another link to an incredible blog about palm oil. PLEASE CHECK IT OUT.   https://www.travelfordifference.com/list-palm-oil-free-products/ 

Here is another site with some really useful information. https://www.ran.org/issue/palm_oil/

I'm not perfect by any means but I do read my labels and try to avoid palm oil as much as I can. So when I came across this recipe, I had to try it. It's super easy and delicious. The best part, no palm oil. Yes, I said it again.

Let's get to the recipe. Here's is what you will need. 
1 1/2 cups refined coconut oil melted
1/2 cup soy milk
1/3 cup canola or a neutral oil
1 tsp apple cider vinegar
1/2 tsp salt
2 tsp liquid soy lecithin 

Simply put all ingredients into a blender and blend just until everything is combined. The amount of time will depend on your blender. If you have something like a Vitamix, it will only take a few seconds on high.

Transfer to container with a lid and let it set up in the fridge. I use an old butter container. Use as you would with any vegan butter. Enjoy.

Monday, August 19, 2019

Vegan Chick'n Fajita Nachos

Who doesn't like nachos!!?? I don't think I've ever met anyone who does not like them. They are so fun and you can put anything on them. You can have them as meal or serve them at a party. Oh that's a great idea. Make your own nacho party.

The toppings are endless too. Beans, guacamole, tomato, lettuce, olives, onions, cheese (vegan of course), vegan chick'n, vegan veg crumbles that have been seasoned, salsa, sour cream and my current favorite, fajita chick'n. 

I can't take the credit for this idea though. This is another of Stevie's creations and I have to say it turned out phenomenally. Originally we wanted to use Morning Star Pulled Pork but couldn't find it anywhere. I tried it a couple months ago and really enjoyed it but now it seems to be missing from any shelves. So we ended up buying Morning Star Chick'n Strips. They are pretty good too. I'd buy them again for sure. 

I've used this seasoning blend for veggie fajitas and it turn out really good so we are using it again.

Let's get to the recipe. Here's what you'll need. 
 
Fajita Seasoning
3 tbsp cold pressed safflower oil
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano (Mexican is best)
1/2 tsp salt
1/4 tsp black pepper
1 tsp no chicken bouillon

1 pkg of Morning Star Chick'n Strips thawed
tortilla chips
vegan cheese - Violife is really good
guacamole
vegan sour cream
salsa

In a large bowl, add all of the ingredients for the fajita seasoning and whisk to combine. 

You can leave the chick'n in strips but I like to cut them up into little pieces that are easier to manage with your nachos. Once the are all cut, add them to the fajita seasoning and stir combine. 

Toss them into a preheated fry pan and cook for a minutes or until they start to caramelize. 

While your chick'n is cooking, you can get your other nacho ingredients ready. 

On a large plate, spread some tortilla chips evenly. Once the fajita chick'n is done cooking, add some or all to the top of your tortilla chips, sprinkle with some vegan cheese. Top with your other choice toppings. Guacamole and sour cream is really good. 

Enjoy!!


Friday, August 9, 2019

Baked Banana Oatmeal

After I made the peanut butter baked oatmeal, I wanted to try banana baked oatmeal. I was pretty sure it was going to be really similar to banana bread which is what I was wanting. 

Not to toot my own horn but I was right, for once. ha ha Stevie liked it and some coworkers liked it so much, they asked for the recipe. Of course I was happy to share.

This banana baked oatmeal is super moist and like the peanut butter recipe, it's perfect for breakfast on the go or a healthier dessert. These will not last long either so you might want to make another batch. 

For the oats, I used a combination of 2 cups rolled and 1 cup quick though any combination will work.

Let's get to the recipe. 
2 or 3 large banana's (I used 3)
1 cup of sucanant or sweetener of choice
2 cups of plant milk
1 tsp salt
1 tsp of baking powder
1 tsp vanilla
3 cups of oats
2 tbsp flax meal
6 tbsp water

Preheat the oven to 450 degrees. 

Prepare an 8x8 pan by lining it with parchment of lightly oil it and set aside.

In a small bowl, whisk together the flax meal and water. This will be the flax egg. Set aside for a few minutes.

In a large bowl, mash the banana really well. Then whisk in the sucanant, salt, baking powder, vanilla, plant milk and flax egg. I mix it this way to make sure everything is mixed properly. 

Once everything is mixed and whisked well, add the oats and mix again. 

Pour into your prepared pan and bake for at lease 30 minutes. At this point start checking to see if it's done by inserting a toothpick in the center. If it comes out clean, the oat meal is done. If not, continue another few minutes. 

Let cool before enjoying. 


Monday, August 5, 2019

Vegan Potato Salad

Mayonnaise or salad dressing? How do you like your potato salad? For me there is no question. Potato salad should always be made with mayonnaise. Always!!! Personally, I never liked salad dressing. It should not even exist. When I was not vegan, I would get so incredibly annoyed at restaurants when they would call salad dressing mayonnaise. It's not the same and should never be compared. 

Now that I am done venting, let's talk about potato salad. There are so many versions of this wonderful summertime salad. I mean nearly every family in America probably has their own recipe and my family is no exception. I was never a fan of my families salad either, even with mayo. 

Then about 20 years ago, I was at an event with friends and one of them brought potato salad. As always with a strange salad, I was hesitant to try it so I only helped myself to a little. I mean a little, just enough to sample it because I was sure I would not like it. I took that one little bite and man oh man was I surprised. I loved it. It didn't have that tangy aftertaste that I couldn't stand. I went right away and helped myself to more before it was all gone then begged my friend who made it for the recipe. She gladly shared it with me and I never looked back. My entire family loves it too. Even my daughter Stevie and she is one hard person to please.

When I made this salad, Stevie was positive she wouldn't like it either because I used black salt and vegan sour cream. Neither of which she likes. Yes, I said black salt. The non vegan potato salad that I used to enjoy, was made with hard boiled eggs. Since I do not eat eggs anymore, I simply replaced the eggs with black salt a.k.a. kala namak. 

Ok, let's get to the recipe. Here is what you will need. 

3 pounds of red potatoes
1 cup vegan mayo
1 cup vegan sour cream
1 cup super finely diced celery
3/4 cup super finely diced onion
1/2 tsp black salt
1/4 tsp black pepper
optional regular salt to your liking

Boil the potatoes in a large pot until fork tender. Do not over cook. You want them to to keep their shape and not be mushy. Carefully remove from the heat and drain the hot water and replace with cold water to stop the potatoes from cooking. 

In a medium bowl, mix the remaining ingredients and give it a taste. You can adjust with regular salt and additional pepper to your liking. I mix it separately to ensure it's mixed and seasoned well.

When the potatoes are cool enough, peel and cut into cubes and put in a large bowl. Add the mayo mix and stir to combine. Enjoy!!