Posts tagged ‘Vegan Recipies’
Luck of the (vegan) Irish to you this St. Patrick’s Day
Luck of the Irish? More like Luck of the Fredd!
Happy St. Patrick’s Day from my family to yours! While I’m not Irish, not even close, I love any excuse to break out my party box. For anyone who loves to entertain, you know what I’m talking about. The box that houses all those little things that make parties fun- from cupcake toppers to beads to flower lei’s, I’ve got something for every occasion. I’m in full planning mode, deciding if I should wear my green beads or go crazy with beads and a green hat. Oh the decisions! What about you? Still haven’t planned your St. Patrick’s Day meal? Don’t worry you still have time. Maybe you’re only worried about the green beer. No worries, I’ve got that too.
Luck of the (vegan) Irish Recipes and Treats from around the web…..
- Shamrock Shortbread Cookies from Namely Marley look like little powdered balls of goodness.
- Meet the Shannons’ Apple Churro’s, a traditional Spanish-style fried dough, looks like heaven. Fried. Dough. Vegan!!
- This Leprechaun Shake from An Opera Singer in the Kitchen is definitely not your ordinary Shamrock Shake.
- Manifest Vegan has Irish-ish Soda Bread that looks Irish-y and delicious to me!
- Hey, maybe you like those Shamrock Shakes. Happy. Healthy. Life’s Dairy-free Shamrock Shake copycat’s the original with coconut milk cream.
- You can’t get any more St. Patrick’s Day fare than potatoes. The Happy Go Lucky Vegan’s Colcannon Pancakes fit the bill nicely, thank you.
- Vegan Yum Yum’s Colcannon calls for kale, making it extra awesome by default.
- These Green Goddess Mufffins from Happy Herbivore would be a delightful addition to any belly!
- Looking for a traditional vegan version of Corned Beef and Cabbage? Look no further, here’s Fat Free Vegan Kitchen’s Vegan Corned Beef and Cabbage!
- What’s Dublin Coddle with Vegan Sausages? Fat Free Vegan Kitchen tells you what, then how.
- Ecoki’s Vegan Irish Stew and Vegan Irish Soda Bread recipes help you plan a savory meal.
- Vegan Stuffed Cabbage from Vegan She Knows reminds me of my childhood.
- Vegan Miss has her Irish Festivities recipes at the ready for Stew, Brown Bread, and Stout Cake.
- Vegan Green Monster Muffins from The Chic Life are another lovely green muffin for scrumptious scarfing.
Geting your (vegan) drink (drunk) on.
A quick note about becoming a vegan imbiber. Go, have fun. Meet up with friends, dance with strangers, have a good time. When you are ready to leave, please don’t drink and drive. Plan ahead, get a designated driver, call a cab, call a friend, call your mom. Just don’t do it. All it takes is one time, one mistake, to change lives. It’s not worth it.
Please, drink responsibly.
- Barnivore, of course, is the go-to guide for vegan drinking.
- The Healthy Voyager has Healthy Boozing Tips and the perfect companion, St. Patrick’s Day Hangover Fighting Foods.
- VegNews has this handy Vegan Beer Guide to help you choose responsibly.
- Want to make your own Vegan Bailey’s for your Irish Coffee? Got you covered!
Vegan Creamy Tomato Soup
Warm Goodness
Tomatoes. They’re red, delicious, and currently out of season for me. So, when I want tomato soup on a chilly fall or bitter winter day, I turn to my friend- canned tomatoes. This soup is quick, simple to prepare, and tastes like a grown up bowl of goodness. I like to serve this alongside an ooey-gooey grilled cheeze sammie, or a simple side salad. It’s up to you, either way it’ll be delicious.
* This recipe requires the use of a food processor or blender, just so you know. *
Creamy Tomato Soup
- Two (2) 15oz cans of diced tomatoes (no salt added)
- Two (2) 15oz cans of tomato sauce (no salt added)
- One (1) medium – large leek, rinsed thoroughly and sliced thinly
- Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery)
- 8oz of silken tofu – pureed
- 2 Tbsp olive oil
- 2 cloves garlic – pressed
- 1 cube seasoning bouillon – I used Rapunzel Brand but any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup)
- 3 Tbsp dried oregano
- 2 tsp white pepper or to taste (you can use black pepper if that is all you have)
- Shakes of Tabasco Sauce, if you like heat. (I do)
Clean leek and slice into disks, set aside. Wash and cut celery stalks and celery hearts (the middle of the celery bunch, tops and all), set aside. Heat olive oil (on medium heat) in a medium skillet, add leeks and celery. Cook until tender. Remove from heat and let cool. Meanwhile, wash and open all the canned tomatoes. Using a food processor or blender, puree the diced tomatoes (one can at a time- unless you have a large food processor, I don’t) until smooth. Add to soup pot along with the cans of tomato sauce. Turn on stove to low.
Using the food processor, puree the leeks and the celery. Add to the soup pot. Next puree the tofu. Add that, and the rest of the ingredients, to the soup pot. Stir until completely mixed.
Let soup cook on low to medium low until fully heated through. (WARNING about cooking on anything other than low to medium low- pureed tofu acts like cream and will make your dish a mess if you heat too quickly and without regular stirring. Moral of this lesson is to stir regularly and cook on a low heat.) And yes, if you are anything like me and can’t stand to wait around for things to actually be done cooking, you can totally chow the soup down at this point. But if you can manage to have some zen patience, wait. This soup rocks hard after a couple hours and is even more amazing the next day.
And for all those lazy vegans like me, this soup is awesome to make in huge batches to freeze for later.
Enjoy!
Vegan Chili Chocolate Red Velvet Cake Pops
Vegan Machine's Chili Chocolate Red Velvet Cake Pops
This recipe from Kaycee over at Vegan Machine just won “Husband’s Choice” in the Fiery Vegan Valentine’s Contest on the blog Cook.Vegan.Lover and she was nice enough to share it with all of us! I just love vegans. They’re full of awesome!
Vegan Machine’s Fiery Chili Chocolate Red Velvet Cake Pops
Step 1 – The Red Velvet Cake
- 1 C Soy Milk
- 1 tsp. Apple Cider Vinegar
- 1 C Sugar
- 1 1/4 C Flour
- 1/3 C Canola Oil
- 2 Tbsp. Cocoa Powder
- 2 Tbsp. Liquid Red Food Coloring
- 2 Tbsp. Vanilla Extract
- 1 tsp. Baking Powder
- 1/2 tsp. Almond Extract
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
Preheat oven to 350 degrees.
Using a paper towel or cloth lightly coat the edges of a 11 x 7 rectangle glass baking dish with a thin coat of vegetable shortening or vegan margarine.
Combine soy milk and apple cider vinegar in a small bowl and let sit for 5 minutes to thicken.
Combine sugar, oil and extracts in a large mixing bowl. Once your soy milk mixture has thickened, add it to your mixing bowl. Combine thoroughly.
Add the rest of your dry ingredients, mix until all lumps are gone.
Fill your baking dish with your batter.
Cook in the over for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
If you are using a different size baking dish, check your cake every 5 minutes after an initial 30 minutes with a toothpick until the toothpick comes out clean.
Step 2 – The Frosting
- 3/4 C Confectioners Sugar
- 1/4 C Vegetable Shorting
- 1 Tbsp. Soy Milk
- 1/2 tsp. Almond Extract
Combine all ingredients in a mixing bowl and mix until smooth.
Step 3 – Forming the Balls
Once you take your cake out of the oven let it sit for about 15 minutes. After the 15 minutes, with a spoon scoop your cake out of your pan in crumbles and into a bowl. If your cake has stuck to your pan at all do not scrap the bottom of the pan with a spoon or you will have harder pieces in your pops.
One spoonful at a time start add your frosting to your cake crumble and mixing it together by hand. Keep adding frosting until your cake and frosting have bound together enough to form balls.
Roll your mixture into golf ball size balls and set on wax paper. You should be able to roll approximately 15 or so balls depending on how big you roll them.
Place the balls in the freezer for at least an hour.
Step 4 – Making the Pops
- One Bag Vegan Chocolate Chips
- 15 Long Candy/Sucker Sticks (find at a food/candy supply store, or cut dowels to your desired length)
- 5 Dried Red Chilies
- Thick Styrofoam or piece of wood with 15 1″ holes drilled at least 3″ apart.
Cut the tips off of the end of your chilies and tap them on a flat surface until all of the seeds fall out. Once you have removed the seeds, mince the chilies into small flakes.
Place all of your chocolate chips in a microwave safe bowl. Microwave for 2 minutes, stopping every 30 seconds to stir.
Remove your cake balls from the freezer.
Dip 3/4 of an inch of your sticks into your melted chocolate and insert them 3/4 of the way through your cake balls. Let sit for 10 minutes.
Once the inserted chocolate covered sticks have fully dried take a spoonful of your melted chocolate and slowly roll your pop in your spooned chocolate. If the chocolate is not soft enough microwave for another 30 seconds. Coat the entire ball with a thin layer of chocolate. While the chocolate is still hot on your cake pop sprinkle some of your minced chilies on top of your pops. Insert your cake pops into your thick Styrofoam or wood so they stand upright to fully dry.
Wait 30 minutes for them to dry before eating.
ENJOY!
Kaycee Bassett is an avid animal enthusiast who transformed this love into a compassionate lifestyle over a decade ago. Since going vegan, she has grown to love cooking, creating new recipes, and rising to the challenge of proving that living a vegan lifestyle can be healthy, fulfilling, and delicious. She is currently compiling her first cookbook and testing the menu for the eco-friendly vegan bakery she plans to open.
In addition, Kaycee is passionate advocate for animal rights. Regularly participating in animal rights education and vegan outreach in her community through her blog, Vegan Machine and through local programs and events. She believes in spreading change through positive interactions and examples and in speaking for those without voices, thus making the world a better place for all the inhabitants thereof.
As a vegan, you know that there are all sorts of challenges that you can be up against. From deciphering food labels, all the way to critically rethinking everything you’ve ever been taught about the rights of animals- veganism isn’t always black and white. One of the things that can help is knowing that there are other people out there facing the same issues you are and hearing their stories. It creates community, it creates a place for education- a place to share experiences so that we can all grow and evolve even further.
Find out how to contribute to Your Daily Vegan- who will you inspire with your vegan compassion today?