tag:blogger.com,1999:blog-46782188847127556972024-03-13T10:10:10.037-05:00Loose Leaf VeganAnonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-4678218884712755697.post-47289115768344218672017-02-24T08:46:00.005-06:002017-02-24T08:46:46.268-06:00Loaded Vegan Bacon Potato Soup <div style="text-align: center;">
<i>This creamy soup is the perfect meal for a night in on a chilly day and is sure to leave you warm and full. This soup is also great reheated as a quick and easy meal for lunch, although you might want to sub the bread bowl for an actual bowl and bread slices. </i></div>
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Spring may be slowly creeping up on us, but that hasn't provided Texas weather with any sort of guidance. I think of Texas as the kind of person wakes up, looks at their calendar or agenda for the week, throws it out the window and then does whatever it wants. This leads to a total bi-polar weather system. In the same week, we can have a day that's rainy and humid, and then another day that's sunny and bright but also terrifyingly cold. Anyways, this all goes to show that you never know what kind of day you're going to wake up to here, so you have to be prepared for everything even down to weather-appropriate food choices. When we get a chilly day, rain or shine, nothing warms me up like a bread bowl full of soup! The recipe is simple, but sometimes the simplest recipes are the most satisfying. This soup is one that I always crave on a dreary day, and it never disappoints. While the shredded cheese and eggplant bacon are <i>optional</i>, they really take the soup up a notch, and I highly recommend adding them. I also prefer this soup with a loaf of sourdough bread but to each their own! If you're serving this as an appetizer or to young children, I'd recommend looking for large sturdy rolls at your local bakery or grocery store. It will make the whole meal much more managable, and you can always refill the bread bowl with more soup if you find the bowl isn't big enough for your desired serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqooT4B3D0xsauJUhKubMJHNw2a9w3wOQn1nHCmQFRSNvfXp9x29Gisuy6BOMBg6MDwZGGdEbAsXZ6fpLGhcbyObdkoj2lm6kWEqi7p9I9uzodZqFpRq6KFv_5RCZf3xfGKibz1ArxK7e/s1600/close+up+horz+potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqooT4B3D0xsauJUhKubMJHNw2a9w3wOQn1nHCmQFRSNvfXp9x29Gisuy6BOMBg6MDwZGGdEbAsXZ6fpLGhcbyObdkoj2lm6kWEqi7p9I9uzodZqFpRq6KFv_5RCZf3xfGKibz1ArxK7e/s640/close+up+horz+potato.jpg" width="640" /></a></div>
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<b><i><u>Ingredients</u></i></b><br />
<i>Soup</i><br />
6 cups of cubed potatoes<br />
4 cups of warm water (add more to cover potatoes if necessary)<br />
2 vegan not chicken bouillon cubes<br />
2 cups of nut milk (I used the 25 calories original Cashew milk)<br />
3 cloves of garlic minced<br />
2 tsp thyme<br />
1/2 tsp salt or to taste<br />
1/2 tsp pepper or to taste<br />
1 tbsp olive oil<br />
1 tbsp chopped parsley <i>optional</i><br />
2 tbsp crumbled eggplant bacon bits (recipe <a href="http://looseleafvegan.blogspot.com/2014/11/jalapeno-popper-with-eggplant-bacon.html" target="_blank">here</a>) <i>optional</i><br />
3 tbsp shredded Original Chao Cheese by Fieldroast (or any other vegan cheese of your choice) <i>optional</i><br />
<i>Bread Bowl</i><br />
One rounded-top loaf of bread. I usually buy sourdough or whole wheat from Central Market. I cut a circle into the top of the loaf and spoon out enough of the inside to form a bowl. Be careful not to spoon too much out or the soup will leak out of the bowl.<br />
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<b><i><u>Method</u></i></b><br />
1. In a large pot, whisk together warm water, nut milk, and bouillon cubes until dissolved. Toss in the potatoes and bring the water to a boil. Reduce heat to medium-high or medium until the water is just simmering for roughly 25-30 or until the potatoes are soft.<br />
2. Turn off heat and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, wait for the soup to cool slightly before transferring it to your regular blender. Then transfer it back to the pot and warm it up again before proceeding.<br />
3. Stir in garlic, thyme, salt, pepper and olive oil. Separate soup into serving bowls or bread bowl before topping with parsley. vegan bacon and some shredded Chao Cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs06SIROWA6CSOa5mbh5Vun8fJaV2H8WX918RYvewLTwyAvHh93Q69uDwK5Cm22AhyphenhyphenK5bjR2m3SDyBdw24Sgd59m6liVEtBHro4i-WGZLlpznQIanZw7clpKugjdTqcUzozohX4xmaRnt/s1600/far+.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMs06SIROWA6CSOa5mbh5Vun8fJaV2H8WX918RYvewLTwyAvHh93Q69uDwK5Cm22AhyphenhyphenK5bjR2m3SDyBdw24Sgd59m6liVEtBHro4i-WGZLlpznQIanZw7clpKugjdTqcUzozohX4xmaRnt/s640/far+.jpg" width="640" /></a>Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com1tag:blogger.com,1999:blog-4678218884712755697.post-89972238671407550242017-02-01T17:17:00.000-06:002017-02-01T17:17:01.537-06:00Sweet Mimosa Inspired Pizza Twists<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLDoKJtH_fafzHGtZAHY0wOtlKOnwacBWt7exjZs7BGKBQGv2G-n6Pgjh0V8Z96hgLV9TyPYjYFoUGzMfmmdNelgEAGrV_1AXaGgQiHaYoQJ3ij6CcNlV_JLNiaeAe51uLxBqLvNgYZba/s1600/DSC_0761.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLDoKJtH_fafzHGtZAHY0wOtlKOnwacBWt7exjZs7BGKBQGv2G-n6Pgjh0V8Z96hgLV9TyPYjYFoUGzMfmmdNelgEAGrV_1AXaGgQiHaYoQJ3ij6CcNlV_JLNiaeAe51uLxBqLvNgYZba/s640/DSC_0761.jpg" width="392" /></a></div>
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Hey everyone! Sorry for the delay in posting this. Classes started a few weeks ago and posting this last recipe completely slipped my mind. But anyways, the grand finale has finally arrived! These twists are so simple to make but look super cute and taste <i>amazing</i>. I mean honestly, this recipe was bound to taste pretty freakin' good because it combines two of the most delicious things in the world: bread and mimosas. Seriously, if I was stranded on a desert island, my choice items to bring would probably be an endless supply of bread and mimosas (yes, I'm that food driven). But regardless of whether you're stranded on a desert island or just plain hungry, these twists make perfect companions for any brunch (or Superbowl) gathering.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpKtkgWQLUQeFpTTzrjtUXQPlhGUAUvv7dIvVfF2YEWH9DlrJJfeFf3SgXiYzF14U1F7jzgWIQKrTTYDjCGTgt5PWjQg_sWTQdry1ltzyjLssl4A_Ta7v2dWQpGD5ajo87DAR8o7Akvrm/s1600/horz+half+twist.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpKtkgWQLUQeFpTTzrjtUXQPlhGUAUvv7dIvVfF2YEWH9DlrJJfeFf3SgXiYzF14U1F7jzgWIQKrTTYDjCGTgt5PWjQg_sWTQdry1ltzyjLssl4A_Ta7v2dWQpGD5ajo87DAR8o7Akvrm/s640/horz+half+twist.jpg" width="640" /></a></div>
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<b><i><u>Ingredients</u> </i></b><br />
Pizza dough - I used the Pillsbury crust but you can use any vegan variety you'd like.<br />
<u>Filling</u><br />
1 cup cream cheese<br />
1 tsp cashew milk<br />
1 tsp orange juice<br />
2 tsp cane sugar<br />
<u>Icing</u><br />
1/4 cup champagne<br />
1 1/3 cup powdered sugar<br />
1/4 tsp vanilla extract<br />
1 tsp orange zest<br />
*cinnamon & additional orange zest for garnish<br />
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<b><i><u>Method</u></i></b><br />
1. Pre-heat oven according to the directions your dough requires.<br />
2. Cut your dough into strips about 2 inches wide and 6 inches long. In a small bowl cream together all of the ingredients for the filling. Spoon the filling down the middle of each strip so that it's just one long thin line. Next, begin twisting the sides of one strip over to form a twist. Don't worry if some of the filling comes out just push it back in with your fingers or a spoon. Repeat for each strip.<br />
3. Bake according to the directions for your dough. Remove from the oven and allow the twists to cool.<br />
4. While the twists are cooling, mix together vanilla, champagne and orange zest for the icing. Slowly whisk in the powdered sugar until you've achieved your desired consistency. Drizzle over the twists. Top with cinnamon and extra orange zest if you're feeling fancy.<br />
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Check out other pizzas from this series:<br />
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<div style="text-align: center;">
<b><u><a href="http://looseleafvegan.blogspot.com/2017/01/bloody-mary-pizza-introducing-cocktail.html" target="_blank">Bloody Mary Pizza</a></u></b></div>
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<b><u><a href="http://looseleafvegan.blogspot.com/2017/01/martini-flatbread-round-two-in-cocktail.html" target="_blank">Martini Flatbread </a></u></b></div>
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So I'm sure you're all totally stuffed from my Bloody Mary pizza, but stay with me cuz this next one is just as amazing. This pizza is inspired by a martini! It actually took me a bit of time to figure out what kind of cocktail I could base my next pizza on. As soon as I thought about doing this series, I knew I wanted to do a bloody mary pizza, and my final <i>sweet </i>pizza was pretty obvious one too. However, I struggled with finding a nice transition piece between the two. I flipped through tons of pins and websites before I finally settled on the ever classic martini. However, once I decided the type of cocktail, I was then faced with the challenge of how to execute it... I mean the bloody mary was pretty simple, vodka sauce and toppings from the cocktail... but a martini is so quintessentially simple that I wasn't sure if I could successfully turn it into a pizza. So I did what any true foodie does, I winged it. And wow, it turned out wayyyy better than I could have expected.<br />
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Basically, I just tossed all of the martini ingredients into a saucepan with some butter and used that as a sauce. Pretty simple, but hot dang. I'm convinced that gin, olive brine, and garlic are the key ingredients to success and happiness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hvLn3wgBx3vvUeytZObMbCgTumGKTvyx02O34_oF9relncNaaeYXiLIUCjzTRrRurpr5R1kFrxeRqjUjExQyrO8mZ0Xb6OFqa3uwM57uBLDydS-HR0luxu7-4LhwEBy2i3J63rZMYoTm/s1600/olive+%2526+middle+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hvLn3wgBx3vvUeytZObMbCgTumGKTvyx02O34_oF9relncNaaeYXiLIUCjzTRrRurpr5R1kFrxeRqjUjExQyrO8mZ0Xb6OFqa3uwM57uBLDydS-HR0luxu7-4LhwEBy2i3J63rZMYoTm/s640/olive+%2526+middle+slice.jpg" width="424" /></a></div>
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<b><i><u>Ingredients</u></i></b><br />
Pizza dough (store bought or homemade is fine. I used the Pillsbury kind)<br />
<i><u>Sauce</u></i><br />
1 tbsp vegan butter<br />
1 tsp garlic<br />
1/4 cup olive brine<br />
1 tbsp gin<br />
<i><u>Toppings</u></i><br />
1 cup sliced kalamata olives<br />
1 cup sliced green olives<br />
1 1/2 cup sliced pearl onions<br />
<i>optional </i>parsley<br />
<b><i><u><br /></u></i></b> <b><i><u>Method</u></i></b><br />
1. Sautée the vegan butter and garlic in a saucepan over medium heat until the butter is completely melted. Stir in the olive brine and gin, remove from heat and set aside.<br />
2. Cook your pizza dough according to your recipe or packaging instructions. Some dough must be cooked a little before toppings can be added. Spread half of the sauce over the dough then add your toppings (excluding parsley).<br />
3. Bake your pizza according to the dough instructions then allow it to cool for 5 minutes. Drizzle the remaining sauce over the pizza and serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IGrHjNDXhT2lrhUvG0W7kN-3-GUwu_Gp6Q7siFEuDXXhXvIMhe8obezOqVwMr_nREXleRvbZ680fWzjY6Fz2kku-mbcuHCdz_mdSKLq32J-YHmQPODg1QRMP2cXf-RIkpSogIGTTx-PZ/s1600/stealing+a+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IGrHjNDXhT2lrhUvG0W7kN-3-GUwu_Gp6Q7siFEuDXXhXvIMhe8obezOqVwMr_nREXleRvbZ680fWzjY6Fz2kku-mbcuHCdz_mdSKLq32J-YHmQPODg1QRMP2cXf-RIkpSogIGTTx-PZ/s640/stealing+a+slice.jpg" width="640" /></a></div>
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Want more? Check out my Bloody Mary pizza here, and stay tuned for the sweet finale coming this weekend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQTTM5gkiGR10pne938F2KCFGUwfXjMjs25qkRSeAWIcPdO95fHiPDCiZ46bKEOgr8rE7T7eezUPWUkUKWR0J-PtnpRmDEqFdiAuTNmMWlAes3GNFanivuLbz_EVdj0sILKvFu7ljRANF/s1600/olives+%2526+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQTTM5gkiGR10pne938F2KCFGUwfXjMjs25qkRSeAWIcPdO95fHiPDCiZ46bKEOgr8rE7T7eezUPWUkUKWR0J-PtnpRmDEqFdiAuTNmMWlAes3GNFanivuLbz_EVdj0sILKvFu7ljRANF/s640/olives+%2526+slice.jpg" width="516" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-83407400286202919412017-01-09T16:11:00.001-06:002017-01-09T18:12:58.115-06:00Bloody Mary Pizza. Introducing A Cocktail Inspired Pizza Series<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPQupqSyLFbX-dbycntZd75beaYBm5n0Rcf5mlc7PjantCA6q19sIc-SwbCXLcbvAWPeF9cPpmKQaX8epP7nU6Qy3SxVixjQCyEfn9xbKjWI80X2mEhPXo6rbty7RX7blLyMJLT1Gb4wi/s1600/olives+%2526+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPQupqSyLFbX-dbycntZd75beaYBm5n0Rcf5mlc7PjantCA6q19sIc-SwbCXLcbvAWPeF9cPpmKQaX8epP7nU6Qy3SxVixjQCyEfn9xbKjWI80X2mEhPXo6rbty7RX7blLyMJLT1Gb4wi/s640/olives+%2526+slice.jpg" width="518" /></a></div>
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While everyone in the world is doing "Dry January" and foregoing gluten, I'm over here eating cocktail inspired pizzas. But many of you, or at least I hope many of you, have other New Year's resolutions like eating vegetarian, or vegan, or maybe even just cutting back on meat or dairy generally. I'm here to show you that whichever path you choose, you can still have pizza on Super Bowl Sunday. In fact, you can have <i>really really good </i>pizza on Super Bowl Sunday. Specifically, you can have <u>this</u> pizza. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOYwmncdvJNmrYltT1kDeuYGBIP8n_Xofo1xfrOUCjhHY-_AOhsyjOBZfsKPeAeHSdVjCe2pKwCt0IaPnTfvjbOkSWHi1Pv-Sf4esW39czeFVti29Umlz_fKiaAkU1RFHvW1PqIuaV0uj/s1600/whole+piz.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOYwmncdvJNmrYltT1kDeuYGBIP8n_Xofo1xfrOUCjhHY-_AOhsyjOBZfsKPeAeHSdVjCe2pKwCt0IaPnTfvjbOkSWHi1Pv-Sf4esW39czeFVti29Umlz_fKiaAkU1RFHvW1PqIuaV0uj/s640/whole+piz.jpg" width="640" /></a></div>
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I came up with the idea for this series when talking to my best friend, who also happens to be a very successful food blogger {check out her vegan recipes <a href="http://www.thebakingfairy.net/?s=vegan" target="_blank">here</a>}. She had the idea to make this awesome brunch pizza, and I, being the ridiculous vegan human that I am, immediately thought, not of bacon and eggs, but of <i>cocktails</i>. And so, this series was born. Over the next week, I'm going to be posting 2 more cocktail-inspired pizza eats that are perfect for your veg-friendly New Year's resolutions and football/The Bachelor watch parties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1n-X6yCfGLKI-UT3iB4XkGjiJroW3jjsbGxSK-R0loy4HmBMIxDKNwYS_e5ukyn-ZgPkr92AlL8nP065DzzYTVDpDbIFS3k8d0AItTOIQjEg5XHik8JJ5P4mtsM8mjt9mbLoJOcry9on/s1600/slice+%2526+tomato.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1n-X6yCfGLKI-UT3iB4XkGjiJroW3jjsbGxSK-R0loy4HmBMIxDKNwYS_e5ukyn-ZgPkr92AlL8nP065DzzYTVDpDbIFS3k8d0AItTOIQjEg5XHik8JJ5P4mtsM8mjt9mbLoJOcry9on/s640/slice+%2526+tomato.jpg" width="424" /></a></div>
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So what makes this pizza a "Bloody Mary" pizza you ask? Vegan vodka sauce! This sauce is seriously life changing. Not only will you want it on your pizza, but you'll probably find yourself putting it on everything in your kitchen: pasta, tacos, wandering children, etc. This sauce has just the right amount of spice to elevate your pizza game from drab to fab, but not so much that you're running to the nearest glass of water. The olive and eggplant bacon toppings really tie all of the flavors together into the perfect pizza interpretation of a bloody mary. However, don't feel compelled to drink what you eat. This pizza can be served with beer, water, or any other cocktail that might be floating your fancy.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrA-AF_5LYZ1upVTWovqsqsP-l0CnIoQyWqQfTUlQXHsmnGci63LBF_uphZM9OZHfm3unC7yo4tnjHGayPxPJZvqBAmu5gAd37P6ygXIRmx02vcbQ6TqmHLvynpr4rgoVvYO_eOTYKOYM/s1600/veg+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrA-AF_5LYZ1upVTWovqsqsP-l0CnIoQyWqQfTUlQXHsmnGci63LBF_uphZM9OZHfm3unC7yo4tnjHGayPxPJZvqBAmu5gAd37P6ygXIRmx02vcbQ6TqmHLvynpr4rgoVvYO_eOTYKOYM/s640/veg+slice.jpg" width="640" /></a></div>
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<b><i><u>Ingredients</u></i></b><br />
Pizza dough (store bought or homemade is fine. I used the Pillsbury pizza dough, and yes it's vegan!)<br />
<u><br /></u>
<u>Toppings</u><br />
1 cup of pizza cheese from Follow Your Heart (or any other vegan mozzarella mix you like)<br />
1/2 cup of grated Field Roast Chao Original Cheese<br />
1/2 cup of roughly chopped Eggplant Bacon (recipe <a href="http://looseleafvegan.blogspot.com/2014/11/jalapeno-popper-with-eggplant-bacon.html" target="_blank">here</a>)<br />
1/2 tomato thinly sliced<br />
1-2 tsp red pepper flakes or to taste<br />
1/4 - 1/2 cup of green olives<br />
<i>Optional </i>Celery leaves for garnish<br />
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<u>Vegan Vodka Sauce</u><br />
1 cup of chopped onion<br />
1 tbsp minced garlic<br />
2 tsp olive oil<br />
1 tsp thyme<br />
3 leaves of fresh basil roughly chopped<br />
1/4 tsp red pepper flakes<br />
1 28 oz can of whole peeled tomatoes<br />
1 tsp smoked salt<br />
1 tsp pepper<br />
2 tsp vegan Worcestershire sauce<br />
1/2 tsp lemon juice<br />
1/2 cup hot sauce<br />
1/2 cup vodka<br />
1/2 cup coconut milk<br />
*<b>Note: </b>depending on the size of your pizza, you may not use all of the sauce. Feel free to save the leftovers and serve it on your favorite pasta, or use it as a dipping sauce for bread sticks.<br />
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<b><i><u>Method</u></i></b><br />
1. Prepare the vodka sauce first by sautéeing the garlic and onion in olive oil on medium heat until translucent.<br />
2. Pour in the entire can of whole tomatoes, including the liquid, and all in all remaining ingredients <b><u>excluding</u></b> the vodka and coconut milk. Bring the sauce to a boil then reduce the heat and allow it to simmer for 20 minutes. <br />
3. Gently stir in the vodka and allow the sauce to continue simmering for another 15 minutes. The whole tomatoes should be falling apart in the sauce, but if not, or if the chunks are too big for your liking, gently squish them with your spatula or spoon.<br />
4. Stir in the coconut milk and allow the sauce to cook for an additional 5 minutes. Remove from heat and set aside. <b>Note: </b>at this point, if you would prefer a creamy sauce feel free to purée the sauce to remove any chunks. I personally did <b>not </b>purée my sauce and did not find the chunks to be noticeable, however, you may want to if you have a particularly picky eater.<br />
5. Prepare your pizza crust according to its recipe or packaging. For example, mine required me to bake the crust alone for 6-8 minutes before putting the sauce and toppings on and baking it for another 8-10 minutes.<br />
6. Top your crust with a thick layer of vodka sauce and your toppings. Bake as directed by the crust packaging instructions or recipe. Remove from the oven and allow it to cool 5 minutes before cutting and serving. This pizza makes for some awesome leftovers, so don't be scared if you can't finish it all in one sitting {you probably will}.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7Kw34WYkRXRNpzYU5Fir9rx-G3U9cNQnpJvdO0Lnp9vrzRJDA1J2cb0UegbcBt-4dakkw1ooq4PHzWi8lr12mNDmQKXUzqbBm9WkzYqFr3md7xJthrFsd6fMgq6FgGyJFgUihwF7YfDd/s1600/front+focus.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7Kw34WYkRXRNpzYU5Fir9rx-G3U9cNQnpJvdO0Lnp9vrzRJDA1J2cb0UegbcBt-4dakkw1ooq4PHzWi8lr12mNDmQKXUzqbBm9WkzYqFr3md7xJthrFsd6fMgq6FgGyJFgUihwF7YfDd/s640/front+focus.jpg" width="424" /></a></div>
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Stay tuned for the next pizza coming soon....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYw1irNeXhU-jMxD4O6tbyDN8uZ86e8oTL5gUC_3VANGkjnVkAe0twWARPmfxmA85OMgEkL_AMafyqJEoCL7AD5T_YHsfWVafWwPyGZhPv0mgXQtaKwWE_VSB145F8UIXBFWh9YOBQD7Z/s1600/stealing+a+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYw1irNeXhU-jMxD4O6tbyDN8uZ86e8oTL5gUC_3VANGkjnVkAe0twWARPmfxmA85OMgEkL_AMafyqJEoCL7AD5T_YHsfWVafWwPyGZhPv0mgXQtaKwWE_VSB145F8UIXBFWh9YOBQD7Z/s320/stealing+a+slice.jpg" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com1tag:blogger.com,1999:blog-4678218884712755697.post-41579063100599216422017-01-07T15:41:00.003-06:002017-01-07T15:41:52.273-06:00Turmeric & Gnocchi Soup<div class="separator" style="clear: both; text-align: center;">
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<i>Colorful soup is perfect for a cozy night in after a long day at work or if you're feeling a little under the weather and need a boost. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiK3AuDPum1OQeTp45IDE3R9o7sbRNRfVh3FDz01-xNkZqZaM5VFrKferztU7FBOyb_IBDTwvXAu_FfPeo7QsAEmksNk9pPGRSrkBw4VMyM-aN_yUdIYEDJyQH70WmkPc2X37KvoWqnEf/s1600/vert+tum.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiK3AuDPum1OQeTp45IDE3R9o7sbRNRfVh3FDz01-xNkZqZaM5VFrKferztU7FBOyb_IBDTwvXAu_FfPeo7QsAEmksNk9pPGRSrkBw4VMyM-aN_yUdIYEDJyQH70WmkPc2X37KvoWqnEf/s640/vert+tum.jpg" width="520" /></a></div>
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Y'all it's SNOWING in Texas! Unfortunately, the flurries seem like they're bypassing Austin, but it's still <i>freezing </i>outside. Luckily for me, I'm still on winter break from law school which means I don't technically have to leave the house for the next week except to walk the fur babies. So right now, my days are spent huddled under blankets with a mug of tea as I binge watch HGTV (aka Property Brothers take New Orleans). However, a girl can't live on tea alone, so I created this tasty Turmeric & Gnocchi Soup to get me through the cold front. Turmeric has many amazing qualities that are great for your health, so it seemed only natural to include it in a winter soup. I included about a tablespoon in mine, but you are welcome to add more if it floats your fancy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IWSSczf1z1_J1krztD55fb_nnXo5YTu5v4CtVIIf8LCNAP4hyphenhyphenb8WMKd1V3H2kgrIX4LMs3DpwXaNMJB5vJfbkqCsfIE2VV_K6xi9OVdJHzaForRorhHU3VQm4QYIKqRHikZu3TQ3DdBz/s1600/cutting+board+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IWSSczf1z1_J1krztD55fb_nnXo5YTu5v4CtVIIf8LCNAP4hyphenhyphenb8WMKd1V3H2kgrIX4LMs3DpwXaNMJB5vJfbkqCsfIE2VV_K6xi9OVdJHzaForRorhHU3VQm4QYIKqRHikZu3TQ3DdBz/s640/cutting+board+.jpg" width="384" /></a></div>
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<i>Yields roughly 2 servings</i><br />
<b><i><u>Ingredients</u></i></b><br />
2 cups of chopped carrots<br />
2 cups of yellow potatoes<br />
2 bouillon cubes<br />
4 cups of water<br />
1 tbsp turmeric<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/4 cup nutritional yeast<br />
2 cups of cashew milk (I use the 25 calorie original flavor)<br />
1 500 gram package of gnocchi<br />
toppings of parsley & red pepper are optional<br />
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<b><i><u>Method</u></i></b><br />
1. Whisk together water and bouillon cubes in a large pot. Toss in the carrots and potatoes and bring the water to a boil on high until soft (roughly 20-25 minutes).<br />
2. Allow the potatoes and carrots to cool for 10 minutes before tossing them into the blender along with the water you used to boil them in. Add in seasoning, nutritional yeast, and cashew milk. Blend on high until smooth.<br />
3. Transfer the soup back into the pot and bring it to a boil. Add in the gnocchi and allow it to cook for 3-5 minutes or until soft and cooked all the way through.<br />
4. Remove from the heat and serve warm.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-12769239862528700292017-01-05T10:05:00.001-06:002017-01-05T10:19:06.712-06:00Breaded Portobello Steaks <div class="separator" style="clear: both; text-align: center;">
<i>This recipe is the perfect main course for date nights or dinner parties. It's glamorous enough to impress your guests but easy enough that you don't need to spend all day looking for exotic ingredients or slaving away over an oven. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTvsk2IYiITnobiY_-Z1SawC-fEam6ZuJFGXSz6Q4fHn_CiW5zRXNEQqLoIwstkIgt6PYG8klcl3NIPxRhyphenhyphenaWhNyOKwLDsjnQTzChIniv5v3iL4_kuqPMrMwq_h2Whf4R24Q1MsCe8eJL/s1600/sliced+vertical+.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTvsk2IYiITnobiY_-Z1SawC-fEam6ZuJFGXSz6Q4fHn_CiW5zRXNEQqLoIwstkIgt6PYG8klcl3NIPxRhyphenhyphenaWhNyOKwLDsjnQTzChIniv5v3iL4_kuqPMrMwq_h2Whf4R24Q1MsCe8eJL/s640/sliced+vertical+.png" width="424" /></a></div>
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I'm usually a pretty simple girl, especially when it comes to food. As a law student, I'm constantly in and out the door on my way to class, study groups or organization meetings. So usually, I find myself sipping on the same spinach vanilla smoothie most mornings and eating the same soup and salad combo all week. However, there are times when I do want to make something fancy and super impressive for myself or guests. I have a lot of fun appetizers like these <a href="http://looseleafvegan.blogspot.com/2015/01/deviled-potatoes-vegan-substitute-for.html" target="_blank">Deviled Potatoes</a>, or these vegan <a href="http://looseleafvegan.blogspot.com/2014/11/jalapeno-popper-with-eggplant-bacon.html" target="_blank">Jalapeño Poppers</a>, but main entrees that could really steal the show were a little sparse. Enter these juicy Breaded Portobello Mushrooms steaks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuE4CGbfSuTNDrJyS_oKVnSl52GPglDr95Set2aSv9pIhvxG1neQfAUkoiKTxmZdiSwHPKQPZsqbJvOq-EqRzVEkN_qK1DMMtRqExGNqp-5kSl0nyaPQjdio2SlKR8VXkkxS1p30WHTXs/s1600/horizontal+whole.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuE4CGbfSuTNDrJyS_oKVnSl52GPglDr95Set2aSv9pIhvxG1neQfAUkoiKTxmZdiSwHPKQPZsqbJvOq-EqRzVEkN_qK1DMMtRqExGNqp-5kSl0nyaPQjdio2SlKR8VXkkxS1p30WHTXs/s640/horizontal+whole.png" width="640" /></a><br />
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These mushrooms are everything you could want an entree to be: juicy, savory, flavorful, and oh so very pretty. And while the preparation does require a little forethought (you need to let the mushrooms marinate overnight), the process itself is very simple. Anytime I have company over for dinner, this is my go-to recipe. When served fresh, the wine will ooze out of the mushrooms when they're cut, almost like real steak and provides a juicy consistency lacking in a lot of vegan faux-meats. Now don't get me wrong, you won't fool anyone into thinking they're eating a real steak, but you will definitely be able to win over even the most ardent of mushroom haters.<br />
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<b><i><u>Ingredients</u> </i></b></div>
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2 portobello mushroom caps with stems removed</div>
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1 bottle of red wine (you may not use the whole thing)</div>
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1 tbsp steak seasoning </div>
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2 tbsp chicken seasoning </div>
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2 cups of panko breadcrumbs </div>
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2 cups of plant-based milk (I use cashew)</div>
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2 cups of unbleached all-purpose flour </div>
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1 tbsp of olive oil for greasing </div>
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<b><i><u>Method</u></i></b></div>
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1. Place each mushroom cap in a separate bowl with the top of the cap facing up. Next pour enough wine over the mushroom cap to cover it completely. Remove the caps, mix in half of the seasoning to each bowl of wine then place the caps back in the bowls. Allow the caps to marinate in the refrigerator for roughly 24 hours. </div>
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2. Preheat oven to 350 and lightly grease a baking sheet. For the next step you will be three shallow bowls large enough to fit the mushroom caps. In one bowl, combine chicken seasoning and breadcrumbs. In the second bowl pour in the nut milk of your choice. In the third, pour in your flour. </div>
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3. Remove the caps from the fridge and pull them out of the wine. Place the cap first in the nut milk, flour, then back in the nut milk, and then in the breadcrumbs bowl. Make sure to coat the entire cap with the bread crumbs. If you would like the breading a little thicker repeat the dunking process a second time. Repeat for the second cap. </div>
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4. Bake caps for 15-20 or until the breadcrumbs start to become golden brown. Remove caps from the oven and allow them to cool for 5 minutes before serving. Serve warm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoCAvvjebWOBO1eG0RM-uHGkhaqSbpCmxrpjgAwYw948VaCxGfwRlBGhbdH6oJALN_5xzpCEQLLGa0e8fIBQgZWAffgCCUmULmlx-VG-89SMOPNWe_v20bAEfgXczAMFsU9_XhqU6w_uw/s1600/skillet+ps.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoCAvvjebWOBO1eG0RM-uHGkhaqSbpCmxrpjgAwYw948VaCxGfwRlBGhbdH6oJALN_5xzpCEQLLGa0e8fIBQgZWAffgCCUmULmlx-VG-89SMOPNWe_v20bAEfgXczAMFsU9_XhqU6w_uw/s640/skillet+ps.png" width="422" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilDUWcjy73zU7hijVxvnb_SiVD1ZKwZzvqxfoz_AtZSH4YXCgoUdlNZbBf-kco9cLGfKEuA2amc5NqpELnztZRHLTuFDqxzG2RYQIz0eKy6XpvqVffSJiNb-r-CM-yq5JL1-DkVZWIXU2/s1600/Close+up+vert+cinn.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilDUWcjy73zU7hijVxvnb_SiVD1ZKwZzvqxfoz_AtZSH4YXCgoUdlNZbBf-kco9cLGfKEuA2amc5NqpELnztZRHLTuFDqxzG2RYQIz0eKy6XpvqVffSJiNb-r-CM-yq5JL1-DkVZWIXU2/s640/Close+up+vert+cinn.png" width="424" /></a> </div>
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Hello all - it's been a while. To be exact, it's been a little over a year since my<a href="http://looseleafvegan.blogspot.com/2015/08/savory-pumpkin-soup.html" target="_blank"> last post</a>. A lot has changed since then. I've officially settled into being an Austin resident, finished my first year of law school, and now I'm in the middle of OCI (on campus interviews) and callbacks. Throughout all of this, blogging, and really baking of any kind, fell to the wayside. Austin has spoiled me with it's plethora of vegan options, so for a while I found myself wanting to go out to eat more than cook at home. Also, my old apartment's kitchen was kind of horrendous and the natural lighting situation was even worse, soooo cooking and baking ceased to be a source of enjoyment and became a hassle and a mess. But this month I moved into a <i>gorgeous</i> apartment with tons of natural light and a much better kitchen, so I've been feeling the itch to bake. </div>
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I'm a huge brunch girl, so it seemed only right to break into my new kitchen with a brunch-y recipe. Enter these precious cinna-babies. When I was growing up, I used to love the Pillsbury cinnamon rolls. My favorite part was the cream cheese frosting, but between me and my four younger siblings there never was enough frosting to go around. But don't fear! This recipe makes a big batch of frosting to really soak your cinnamon rolls in. These babies are the perfect addition to any brunch/breakfast gathering, and are sure to please even the pickiest cinnamon roll lover. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHa3KJidGJ7AkNbc8Jgp4d_sb7d-Q0JUeWNhJGlNQEGUGKAwcaJNCuiuQlWfKScOq6Uf2j-n1dlglS7aflfLUm9yy2OlpWqJMfPKDUhxrbXDkHZmqYBrUWCUsUi2wzqZseslbbeKuzjIn/s1600/Close+up+vert+cinn.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHa3KJidGJ7AkNbc8Jgp4d_sb7d-Q0JUeWNhJGlNQEGUGKAwcaJNCuiuQlWfKScOq6Uf2j-n1dlglS7aflfLUm9yy2OlpWqJMfPKDUhxrbXDkHZmqYBrUWCUsUi2wzqZseslbbeKuzjIn/s400/Close+up+vert+cinn.png" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4zIo1zKRUXhZADQTzOjyDmyUsJhtM9xVG3IDlUFDoaHgymiHrrKlDhpj_h4280x0ziw_WqFOUIqcx-LKTaJJbPlhrxPYoMZt3nYwYRib4eOOMZCaDmt0GlT3Jt7jNe8tnQEDPd4Gqsj/s1600/rest+%2526+refreshment.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4zIo1zKRUXhZADQTzOjyDmyUsJhtM9xVG3IDlUFDoaHgymiHrrKlDhpj_h4280x0ziw_WqFOUIqcx-LKTaJJbPlhrxPYoMZt3nYwYRib4eOOMZCaDmt0GlT3Jt7jNe8tnQEDPd4Gqsj/s400/rest+%2526+refreshment.png" width="265" /></a></div>
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<a name='more'></a><i>Dough recipe adapted from </i><a href="http://keepinitkind.com/" target="_blank">Keepin' It Kind's</a><i> </i><b><a href="https://www.amazon.com/dp/B00M9P7JJY/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1#nav-subnav" target="_blank">But I Could Never Go Vegan!</a></b></div>
<b><i>Ingredients</i></b><br />
<i>Dough</i><br />
1 cup warm cashew milk<br />
1 package of instant yeast<br />
1 tbsp sugar<br />
3 tbsp melted Earthbalance or another vegan butter variety<br />
3-4 cups bread flour<br />
1/2 tsp salt<br />
1/2 cinnamon<br />
1/4 tsp cloves<br />
1/4 allspice<br />
<i>Filling</i><br />
2 tbsp melted Earthbalance<br />
2 tbsp cocoa powder<br />
1/4 cup sugar<br />
<i>Cream Cheese Icing</i><br />
1/4 cup vegan cream cheese softened<br />
1/4 cup cashew milk<br />
1/2 tsp vanilla extract<br />
2 cups powdered sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIBeBkjq6gYSZuEPBWV8GBhddEWw5hE0S3ztXDaXpUPc0a34ECeSpv-NznfYkrTqAwqLAezyOPvbLHILuWusnRhY6l4_xXR9ceC06X_Z6oiF2E1wG3CziZ5Ekm_eU8ow5OC3EWHCBARXm/s1600/horz+center+cinn.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIBeBkjq6gYSZuEPBWV8GBhddEWw5hE0S3ztXDaXpUPc0a34ECeSpv-NznfYkrTqAwqLAezyOPvbLHILuWusnRhY6l4_xXR9ceC06X_Z6oiF2E1wG3CziZ5Ekm_eU8ow5OC3EWHCBARXm/s640/horz+center+cinn.png" width="640" /></a><br />
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<b><i>Method</i></b><br />
1. In a small bowl, whisk together sugar, yeast and warm cashew milk. Allow the liquid to sit for 10 minutes until it has started to foam.<br />
2. Pour liquid into the bowl of a standing mixer with a dough hook attachment. Add in melted Earthbalance, spices and 1 cup of the bread flour. Turn the mixer to medium speed and continue to add flour 1/2 cup at a time until the dough has formed but is no longer stinky.<br />
3. Form dough into a ball and place it in a large buttered bowl with a warm damp towel covering the bowl, and allow it to rise for 1 hour or until double in size. I usually remove the dough from my metal standing mixer bowl, butter it then place it back in there. I usually preheat my oven at 450 for 1 minute to get it all warmed up, turn <b>off </b>the oven, and then place my dough in there to rise. But the dough can rise in any warm place of your preference.<br />
4. Roll out the dough into a rectangle about 1/4 inch in thickness. Whisk together all of the filling ingredients in a small bowl then brush or spoon the filling evening across the rectangle. Starting at one of the shorter ends, roll the dough over itself to form a log like shape. Use a knife to cut the dough into 1.5 inch thick rolls.<br />
5. Place rolls into a buttered baking dish (roughly 10inches long) and allow it to rise for another 15-30 minutes.<br />
6. Preheat oven to 350. Bake rolls for 20-25 minutes.<br />
7. While the rolls are baking, whisk together all of the icing ingredients and set aside.<br />
8. After the rolls are finished baking, drizzle the icing across all of the rolls. Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl0bDfovEi0oO3jVohSPGhFmnbqp27CSrJvi707cAVjmRJ8i_zS1s72VrZQhrNwUAphYJiTVLF1uPkKYiyVH_hv43_vwlkPRoLFv-tlT1zklPT29xlIHYgOykOKZJTzFV-Ib5K1jA1Nav/s1600/aerial.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl0bDfovEi0oO3jVohSPGhFmnbqp27CSrJvi707cAVjmRJ8i_zS1s72VrZQhrNwUAphYJiTVLF1uPkKYiyVH_hv43_vwlkPRoLFv-tlT1zklPT29xlIHYgOykOKZJTzFV-Ib5K1jA1Nav/s640/aerial.png" width="640" /></a></div>
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Well everyone I am officially a proud resident of Austin, Texas now! I've gotten all settled into my new place (for the most part). I even set up my own wifi and got my stinking wifi capable printer to finally print via the wifi. It's like I'm an adult or something. One adult thing I'm now having to deal with is big/bigger city traffic. Like yikes. I'm a little intimidated... or really more than a little... So this little fear I've got is kinda keeping me from making any major grocery store haul. I brought a few canned goods and some little bits I had left in my fridge back home, so I figured I'd just try and whip up something simple. The result: this savory pumpkin soup! I've been wanting to try pumpkin soup for a while now, but I was a little skeptical.I've only ever had sweet pumpkin things and savory pumpkin just sounded so weird to me. But despite my reservations I grabbed that random can of pumpkin off the back shelf, and boy I'm glad I did! This is so so creamy and savory without being too over strongly flavored. It works well as a starter or even as a meal with some fresh bread and a salad. It's perfect for those days when your sinuses flare up or your throat gets a little sore. And to all you haters/doubters that believe it's just too early for pumpkin, settled down and enjoy the food! After all, if August is early enough for stores to start putting up Halloween stuff then it's the perfect time for me to begin my Fall pumpkin fast!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1G0TQbKpNK-TiJCGhF5i3402kEAT8ZT29ynl4CPadDVKgCCx1Ag0PHVWuzHJEtqMXKuBagJjxpSE0O8SRFOddri2EbdVj5TEtWBfoz6UhOpbjLOryFOv3vBmWBiVkGxvXwv-XcZXEpeI/s1600/frontal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1G0TQbKpNK-TiJCGhF5i3402kEAT8ZT29ynl4CPadDVKgCCx1Ag0PHVWuzHJEtqMXKuBagJjxpSE0O8SRFOddri2EbdVj5TEtWBfoz6UhOpbjLOryFOv3vBmWBiVkGxvXwv-XcZXEpeI/s640/frontal.png" width="640" /></a></div>
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<a name='more'></a><br /><br />
<b><i>Ingredients</i></b><br />
2 cups chopped celery<br />
1/2 cup chopped yellow onion<br />
2 cloves diced garlic<br />
1 tsp refined coconut oil - <b>Note: </b>If you use <i>unrefined</i> coconut oil it will have a coconut taste<br />
4 cups water<br />
1 tbsp ground rosemary<br />
2 bay leaves <br />
1/4 tsp allspice<br />
2 tsp tahini<br />
1/2 tsp salt<br />
1/4 tsp paprika<br />
1 15 oz can of organic pumpkin<br />
<b><i>Methods</i></b><br />
1. In a large pot sauté celery, onion, and garlic in the coconut oil over medium heat until the celery has softened.<br />
2. Once the celery has softened add in the water, pumpkin, tahini and spices. Allow the soup to simmer for 20-25 minutes.<br />
3. Use an immersion blender, or spoon the soup into a blender, and blend until smooth. Serve warm.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com3tag:blogger.com,1999:blog-4678218884712755697.post-12137691477856197722015-08-07T10:16:00.002-05:002015-08-07T10:16:33.534-05:00Beastly Black Bean Burger<div class="separator" style="clear: both; text-align: center;">
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The number one excuse people use to justify not going vegan is generally something along the lines of "but I could never give up _____." Top contenders for that blank space are usually cheese, steaks, or burgers. I get it. You spend your whole life tasting things and figuring out through trial and error what you like to eat. And once you find the stuff you like after all that hard work, no wonder you don't want to give it up. It took you 20 years to figure out you liked gouda cheese and be damned if anybody, vegan or otherwise, is going to take that away from you.<br />
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Luckily really smart people with impeccable taste buds have started to realize just how unsustainable animal agriculture is. These individuals are now working towards creating a healthy plant-based lifestyle that is not only accessible but tasty! Yucky vegan cheeses and plastic tasting garden burgers are becoming a thing of the past and are being replaced with with all kinds of delicious and, dare I say it, photogenic plant-based foods. This burger is among them.<br />
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Honestly when I made this burger I kind of just starting throwing things together in a bowl. I'm currently living with my father until I move to Austin, so my food resources are all packed away or have diminished into the vital essentials that would fit in an already cramped fridge. The result was that you can find most of these ingredients pretty easily in your own pantry. There's no super crazy weird ingredients besides the panko breadcrumbs, which you can easily substitute for another vegan variety. As this burger was kinda just a hodgepodge of stable items by an intensely hungry vegan, I wasn't sure if the result would be worth sharing with the public. Oh ho ho. It was. The liquid smoke gives this burger a rustic and woody undertone that is honestly just to die for. The quinoa and black beans are a nutritional fortress, and the garlic tahini just swoops in and ties it all together. These burgers are definite crowd pleasers and are sure to fill your belly without leaving you lethargic and bloated. So what are you waiting for? Get grilling!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2O-Az4JscUOLymot3cxLPBLUCxannynRIkeBnLzqov5eDh5OIgb0spRkrT6r99V7IQ-jUfSQ4RWQIo-a1Cpza6ZQUHJ9sPqNj1ghJvCGrKPzmhiPvQBQftIzr4RFJPyUULjdYncs_ucu/s1600/single.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2O-Az4JscUOLymot3cxLPBLUCxannynRIkeBnLzqov5eDh5OIgb0spRkrT6r99V7IQ-jUfSQ4RWQIo-a1Cpza6ZQUHJ9sPqNj1ghJvCGrKPzmhiPvQBQftIzr4RFJPyUULjdYncs_ucu/s400/single.png" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-2e8OyRt-9eP6yK0NDbBgB8Dt8nCcib4-G-X3oNwMKNxaEjQtcoLlh6wzIHH2kuUDU0i_xn_a7dTXfFp9Mte0QfYFAin26BtTOiKTLvqOvgUx2t1X1utXqFhT5hAgyGsI_z2VuU0lNfO/s1600/half.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-2e8OyRt-9eP6yK0NDbBgB8Dt8nCcib4-G-X3oNwMKNxaEjQtcoLlh6wzIHH2kuUDU0i_xn_a7dTXfFp9Mte0QfYFAin26BtTOiKTLvqOvgUx2t1X1utXqFhT5hAgyGsI_z2VuU0lNfO/s400/half.png" width="265" /></a></div>
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<a name='more'></a><b><i><br /></i></b>
<b><i>Ingredients</i></b><br />
1/2 cup uncooked quinoa<br />
1 cup water<br />
1 cup panko bread crumbs<br />
1 can of black beans<br />
2 tbsp garlic tahini<br />
2 tsp liquid smoke<br />
1/2 tsp salt<br />
<b><i>Method</i></b><br />
1. Rinse quinoa then add it to a medium sized pot with the 1 cup of water. Bring it to a boil then reduce the heat to low, cover and allow the quinoa to simmer until all of the water has been absorbed.<br />
2. Rinse your black beans then use a fork to mash them in a large bowl. Stir all ingredients together until combined then refrigerate for 4 hours or overnight.<br />
3. Once the mixture is chilled form it into 4 evenly sized patties. At this point you can choose to freeze the patties, refrigerate them for easy access, or go ahead an cook them. To cook the burgers lightly grease a pan with oil and heat it up over medium heat. Cook the burger on either side for roughly 5-7 minutes or until the center is warm. Serve on your favorite bun with some <a href="http://www.hamptoncreek.com/just-mayo" target="_blank">Just Mayo</a>, Chao Vegan Cheese and fixings.<br />
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Texas is a pretty big place. Don't believe me? Pull out a map! You can drive for 15 hours and still be in Texas after driving 90 miles an hour on the highway. Now on your little, or rather lengthy road trip, to escape the Lone Star State, you'll find yourself driving through hundreds of sleepy little towns filled with antique shops and Mom and Pop eateries. Now most of the time you can count on these little treasures housing some some made bread/rolls, very limited vegan options, and <i>pie. </i>Like honest-to-goodness-southern-perfection pie. Being vegan of course I don't partake in the pie eating ritual, but I can appreciate how cosy, comforting and special it can be. Pie is like the ultimate expression of southern love and appreciation. I mean cakes and cookies are great don't get me wrong! And hell if you cook me a 5 course dinner I won't complain, but if you make me a pie, well I may get a little sentimental. There's just something about pie that is so honest, unimposing and just generally <i>good</i>. Pies, from the busy mom to the professional chef, all seem to maintain this quiet but persistent message of love and appreciation that I have yet see in other kinds of foods. As much as I love pie, it took me a while to get a recipe of one up on the blog. I wanted it to be delicious and vegan of course, but I also wanted to maintain that southern twist that makes my heart flutter. Eventually I decided no other pie would do but Lemon Meringue. This pie is the perfect combination of sweet and tart, and it's sure to be a hit at family gatherings or with just you and a special someone on a Sunday afternoon.<br />
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<a name='more'></a><br />
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<b><i>Ingredients</i></b><br />
1 pre-made vegan graham cracker crust (I purchased mine at the store)<br />
<i>Pie</i><br />
1 package of extra firm silken tofu (pressed for 30 min-1 hour)<br />
<div>
5 tbsp agave</div>
<div>
1/4 tsp tumeric (for color)</div>
<div>
Juice from one large lemon (about 3 tbsp)</div>
<div>
1 tbsp coconut oil</div>
<div>
1 tbsp cashew milk</div>
<div>
<i>Meringue </i><br />
2 tsp cream of tartar<br />
1/2 tsp vanilla extract<br />
liquid from a can of chickpeas (roughly 3/4 cup)<br />
1 cup of powdered sugar<br />
<b><i>Method</i></b><br />
1. Blend all of the pie ingredients in a blender until smooth then carefully pour it into the graham cracker crust.<br />
2. Using a standing or electric mixture whisk the chickpea liquid until stiff peaks form. Add in the cream of tartar, vanilla extract and powdered sugar then whisk on high again until the stiff peaks have reformed.<br />
3. Pipe or scope the meringue on top of the pie filling then refrigerate the pie overnight to allow the meringue to stiffen.<br />
4. When you are ready to serve you can lightly brown the top of the meringue by using a kitchen torch or by placing the pie under the broiler for 2-4 minutes. Top with powdered sugar if desired. </div>
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So in case you haven't realized Texans basically run off tacos. Tacos are definitely a food group down here. Breakfast, elevensies, lunch, afternoon tea, dinner. It doesn't matter what time of the day you plan on chowing down; tacos are like Paris, they're always a good idea.<br />
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I'd been thinking about doing vegan carnitas for a while and initially I was planning on using portabella mushrooms to make them, but my better blogger half had run across some meat substitute recipes that used hearts of palm as a base and suggested I give them a try instead. Hearts of palm can be pulled apart to resemble shredded meat, so they fit the bill for the carnitas texture a little better than portabella. The hearts of palm also handled being simmered in marinade much better than the mushrooms would have, and the final look and flavor were so on point. My omnivore sister was throughly impressed with how meaty the carnitas were and swore if she hadn't seen me cooking them she would have thought they were real meat. These carnitas are also the perfect companion to my easy <a href="http://looseleafvegan.blogspot.com/2015/07/4-ingredient-tortillas.html" target="_blank">4 ingredient tortillas</a>, and can be stored in the fridge for a quick and easy meal on the go. And, as I said before, tacos know no time constraints, so whatever the meal these babies are sure to satisfy your tummy and taste buds.<br />
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<b>Yields 4 Servings of Carnitas </b><br />
<b><i>Ingredients</i></b><br />
1 14.5 oz can of hearts of palm<br />
1 cup veggie stock<br />
1/2 tsp liquid smoke<br />
1/4 tsp chili powder<br />
1/2 tsp garlic powder<br />
1/4 tsp cayenne pepper<br />
1 tsp olive oil<br />
1 yellow onion sliced into strips<br />
<b><i>Method</i></b><br />
1. Drain and rinse the hearts of palm. Use your fingers to shred the hearts of palm into thin strips. I would sometimes use a small pairing knife to cut the outer portion if it was too firm, but the inner portion should be very tender.<br />
2. Whisk together all of the other ingredients, excluding the hearts of palm, into a small bowl.<br />
3. Sauté the sliced onion in the olive oil over medium heat in a deep skillet until translucent. Stir in your hearts of palm shreds and then pour your marinade into the skillet.<br />
4. Allow the hearts of palm and onion to simmer in the skillet over medium heat until the marinade has been completely absorbed (20-25 minutes). Stir occasionally.<br />
Serve the carnitas in a warm tortilla with fresh avocado and tomato<br />
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<b><i><br /></i></b>Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-61481182617012268282015-07-23T07:00:00.000-05:002017-11-20T12:45:30.549-06:004 Ingredient Tortillas<div class="separator" style="clear: both; text-align: center;">
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Who knew tortillas could be so seductive? Am I right? I mean look at these babies. They're practically crying out "Come, take me... I'm yours." But really though, who doesn't love a warm soft tortilla. Now crafting the perfect tortilla can be a little daunting at first. Many of the "great" tortilla recipes often call for lard or other not so appetizing nastiness, but this recipe ain't got none of that. This recipe is simple, quick and pretty darn easy to make. Oh and delicious. Like honestly, this tortillas taste like they've been made with all the love an Abuela could give. I'm staying with my dad right now till I relocate to Austin, so I thought I could safely bake my tortillas and photograph them in peace. I was wrong. I left the house for two hours and returned home with the intent to take pictures, only to find my little brother had eaten every last tortilla. At first I'll admit I was in quite a rage, but after some reflection I decided food thievery is the highest form of flattery and subsequently moved on with my life. Any whooooo, a few days later, after giving very strict prohibitions to my younger brother, I whipped up some tortillas and finally managed to take pictures of the elusive things, so now I'm finally able to share it with all you lovely folks.<br />
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<b>Yields 10 tortillas</b><br />
<b><i>Ingredients</i></b><br />
1/3 cup vegetable oil<br />
<div>
1 cup warm water</div>
<div>
1/2 tsp salt</div>
<div>
2 cups unbleached all-purpose flour</div>
<div>
*Extra flour as needed for rolling*<br />
<b><i>Method</i></b><br />
1. Whisk together warm water, salt and oil. Slowly stir in the flour 1/4 cup at a time with a wooden spoon until the dough forms into a ball. If the dough is still really sticky add an extra 1/4 cup of flour.<br />
2. Separate the dough into 10 equally sized balls and set aside. Sprinkle flour over your work surface and proceed to roll out one of the balls until it is about 5 inches in diameter.<br />
3. Heat your skillet over medium heat until it is too warm to touch. Place your uncooked tortilla on the hot surface and allow it to cook until bubbles form and the side is slightly browned. Flip and repeat on the other side. Repeat these steps until all of the tortillas have been cooked.<br />
Serve warm. If you would like to save them for later, wrap them up paper towels and store in the fridge in an airtight container.<br />
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I've been wanting to do a crème brûlée recipe for ages! It's just such a elegant dessert and tastes so delicious. If you order crème brûlée at a restaurant you become instantly 100x classier than if you ordered the good-old-faithful chocolate cake. And if you can <i>bake</i> a crème brûlée well oooh ho ho you are treading up the culinary stepladder to glory my friend. Now crème brûlée posed a bit of a challenge for me. I mean firstly I had zero experience making any kind of crème brûlée, vegan or otherwise. Secondly, I mean the dessert has cream in the name! How do you do crème brûlée sans crème? I mean crème brûlée without the crème is just brûlée and like burned as a stand alone adjective is anything but appetizing.<br />
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So I made my mental rounds through all of the vegan cream substitutes I could think of. Tofu seemed like the obvious choice, and while I love cooking with tofu using it in desserts can be a little hit or miss. Then I got to thinking about the <a href="http://looseleafvegan.blogspot.com/2015/01/baked-brie-with-apricot-jam.html" target="_blank">Vegan Baked Brie</a> and <a href="http://looseleafvegan.blogspot.com/2015/05/tiramisu-popsicles.html" target="_blank">Tiramisu Popsicles</a> I had made a while back. Both recipes used cashew cream as a based and were very similar to the consistency I was after. I modified the ratio of the ingredients and ta-da! Success! The texture of the cream is perfect, and it's just sweet enough to satisfy your sweet tooth without being completely sinful. It's a wonderful treat to have after dinner or for Sunday brunch, because as you know, I'm obsessed with brunch. </div>
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<b>Yields Two Crème Brûlées </b><br />
<b><i>Ingredients</i></b><br />
1 cup cashews (softened by boiling for 15-20 minutes or by soaking in water for 4-8 hours)<br />
3/4 cup water<br />
1/4 cup vanilla coconut milk yogurt<br />
1/4 cup agave<br />
1 tsp vanilla extract<br />
1 tbsp agar powder<br />
3-4 tbsp sugar for caramelizing<br />
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<b><i>Method</i></b><br />
1. In a high speed blender, combine softened cashews, water, yogurt, agave and vanilla extract and blend for 3-5 minutes or until creamy and smooth.<br />
2. Transfer the cashew cream mixture to a medium sized pot and whisk in agar powder. Continue to stir the cream over medium heat until it starts to bubble and the cream begins pull away from the sides and bottom of the pan.<br />
3. Pour the cream evenly into 2 ramekins then allow them to chill in the refrigerator for 2-4 hours.<br />
4. Sprinkle some granulated sugar over the tops of both ramekins then caramelize the sugar with either a blow torch or by placing them on the top rack of your oven and broiling them for 2-4 minutes.<br />
5. Allow the sugar to cool for 5 minutes or so then dig in!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-88513912813391595692015-06-26T06:00:00.000-05:002015-06-26T06:00:03.222-05:00Mocha Mug Cake<div class="separator" style="clear: both; text-align: center;">
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Ya know it's funny I've never been much of a sweets person, but recently, probably by influence of my Italian buff, my chocolate cravings have become unstoppable. Seriously, I used to buy chocolate only when going to see a movie or as dessert if I went out to eat. Now going a day without chocolate seems annoying, unwarranted, and generally impossible. I can easily trace the beginnings of this chocolate obsession. It all started when The Baking Fairy, aka my platonic soulmate, made my <a href="http://www.thebakingfairy.net/2013/09/breakfast-at-tiffanys-shower-vegan-barbie-cake/" target="_blank">Bridal Shower Cake</a>, and subsequently my <a href="http://www.thebakingfairy.net/2013/12/vegan-chocolate-wedding-cake/" target="_blank">Wedding Cake</a>. Holy freakin' moly. These cakes were just fabulously delicious. As I said before I'm not the biggest dessert fiend, but let's just say that top layer of cake, you know the one you're supposed to eat on your first anniversary? Well it definitely didn't last a year....<br />
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Now although that cake is spectacularly awesome, it's also work, and I'm le lazy. When I come home from work with a major chocolate craving I don't really have the patience to bake a cake. I mean if anything I'm less patient because I haven't had my chocolate fix yet! I need something quick, easy and delicious. Enter: Mug Cake. I've been a little wary of messing with mug cakes because I've heard such horrible baking horror stories about them exploding or just being sad and rubbery. While perusing Pinterest I ran like the most beautiful bowl cake ever by <a href="http://www.cleobuttera.com/cakes/molten-chocolate-mug-cake/" target="_blank">Cleobuttera</a>. It wasn't vegan but with a few modifications I was able to veganize it pretty easily. I played around with the proportions of ingredients until I got a cake that fit very nicely into a standard mug. The result: sheer and utter chocolately perfection. The cake rose to about 1/2 inch from the rim of the cup, so it was the perfect height for topping with fruit or vegan whipped cream! I've tried several different coconut whip recipes and they've just never turned out well for me. I ended up resorting to using the unbaked version of my meringue from my <a href="http://looseleafvegan.blogspot.com/2015/06/meringue-nests.html" target="_blank">Meringue Nest</a> recipe, but you can use whatever vegan whipped topping you prefer.<br />
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Cake Recipe adapted from <a href="http://www.cleobuttera.com/cakes/molten-chocolate-mug-cake/" target="_blank">Cleobuttera</a></div>
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<b>Yields 2 Mug Cakes</b><br />
<b><i>Ingredients</i></b><br />
1/3 cup flour<br />
1/3 cup sugar<br />
2 tbsp + 1 tsp cocoa powder<br />
1 tsp baking powder<br />
1 packet instant coffee<br />
4 tbsp vanilla soy milk<br />
1 Ener G Egg (Use Ener G Egg Replacer)<br />
4 tbsp melted Earth Balance<br />
1/2 tsp vanilla extract<br />
2 tbsp chocolate chips - divided <br />
2 tsp of water - divided<br />
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<b><i>Method</i></b><br />
1. In a small bowl combine flour, sugar, cocoa powder, baking soda and instant coffee. Gently stir in soy milk, Ener G Egg, Earth Balance and vanilla extract until a smooth batter has formed.<br />
2. Evenly distribute the batter between two 8 oz sized mugs. Place roughly a tbsp of chocolate chips in the center of each cup. Just allow them to rest on top of the batter; don't press them down. Pour a tsp of water over the surface the batter in both cups.<br />
3. Bake your cake in the microwave for 1.5 - 2 minutes. I find that 1.5 works best for me.<br />
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Serve immediately with some fruit or some unbaked <a href="http://looseleafvegan.blogspot.com/2015/06/meringue-nests.html" target="_blank">Meringue Fluff</a>.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com2tag:blogger.com,1999:blog-4678218884712755697.post-16663304367349951302015-06-24T07:00:00.000-05:002015-06-24T09:03:01.482-05:00Meringue Nests<div class="separator" style="clear: both; text-align: center;">
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So I'm sure most of y'all have figured out by this point that I am a vegan. Veganism has been in the news a lot lately what with Beyonce's endorsement of a plant based diet plan, as well as Hampton Creek's roaring success in the wake of an Avian Flu epidemic. So what exactly is a vegan? Well one of the most well known aspects of veganism is the diet portion. Vegans, or people who subscribe to a plant-based diet, do not consume any animal products. This includes meat, seafood, dairy, honey or any other animal derived ingredients. What a lot of people don't realize is that veganism involves not only an elimination of animal products from your food but from your cleaning, hair and beauty products as well. It's crazy how many common household items have weird things like whale sperm or bug juice in them. As a vegan I have to investigate all the products I buy to be sure no animals were harmed by animal testing by the company or in the process extracting ingredients from them. Veganism also calls people to reevaluate the way we look at the environment and the other creatures in our environment. Last week I received an email from one of my dearest, closest friends who currently works for the National Audubon Society. She informed me that there was an amendment currently going through Congress which would bar the enforcement of the Migratory Bird Treaty Act. This Act currently protects migratory birds from the dangers of industrial activity as well as deliberate killing. Today I'm asking all my readers to sign this <a href="https://secure.audubon.org/site/Advocacy?cmd=display&page=UserAction&id=1939" target="_blank">petition</a>, and help protect animals who are a vital and beautiful part of our ecosystem.<br />
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My friend Jewel, who is starting her new job with the EPA, this Fall, runs an environmental blog called <a href="https://habitualjewel.wordpress.com/" target="_blank">Habitual Jewel</a>. If you have always wondered what an environmentalist does or have questions about how you can make environmentally sustainable choices in your life, check her out!<br />
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Since I wanted to celebrate migratory birds and draw attention to their plight, I thought it would be a perfect time to share my meringue nests. Get it? Birds...Nests? Eh eh? Once again the key ingredient here is the miraculous chickpea brine. I'm basically obsessed with this stuff right now, and I'm loving all the experimenting I've been getting to do, like when I made these <a href="http://looseleafvegan.blogspot.com/2015/05/mocha-raspberry-macaroons.html" target="_blank">Mocha Raspberry Macaroons </a>and this <a href="http://looseleafvegan.blogspot.com/2015/05/smores-frappuccino.html" target="_blank">S'mores Frappuccino</a>. These nests can be filled with anything you're craving at the moment. I'm super excited for 4th of July so my filling took a bit of a patriotic turn. You can fill yours up with chocolate, fruit or even pudding if that's your fancy. You'll notice in the ingredients that I call for chilled chickpea brine. I find that when the brine is chilled it whips up much faster and holds it shape better than room temperature brine. I usually refrigerate my brine overnight, but if you're in a rush you can use room temperature brine just keep in mind if will take longer to whip up.<br />
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<b>Yields 20-24 Meringue Nests</b><br />
<b><i>Ingredients</i></b><br />
2/3 cup chilled chickpea brine (liquid from a can of chickpeas)<br />
1 cup powdered sugar<br />
1 tsp cream of tartar<br />
1/2 tsp vanilla extract<br />
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<b><i>Method</i></b><br />
1. Preheat oven to 200 degrees Fahrenheit. Using your whisk attachment on your standing mixer, whip your chickpea brine on medium high for 5-10 minutes or until stiff peaks have formed.<br />
2. Turn your whisk down to a lower speed and gradually add in powdered sugar, cream of tartar, and vanilla. Whisk on medium high for an additional 3-5 minutes or until stiff peaks have reformed.<br />
3. Transfer your meringue into a piping bag and line baking sheets with parchment paper. Carefully pipe your meringue into nests by making a 2 in diameter circle as the base then piping along the outer rim of the base until a "nest" has formed.<br />
3. Bake your nests for 3.5 hours then turn off the oven and allow them to dry for an additional hour. Do NOT open your oven while the nests are cooking or drying out. Once the drying hour has passed you can remove your nest from the oven and eat them immediately or store in an airtight container for up to a week. You can fill your nests with pudding, yogurt, chocolate or fruit.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com2tag:blogger.com,1999:blog-4678218884712755697.post-37344895736530454612015-06-15T11:12:00.003-05:002017-11-20T12:46:46.572-06:00Mini Cherry Cheesecake<div class="separator" style="clear: both; text-align: center;">
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June is like half way done! Can you believe it? I sure can't. It's hard to think that I only just graduated college a month ago. Honestly the whole graduation thing really hasn't hit me yet. I think it may be because I still have another 3 years of school before I can get out into the real world, so to speak. Law school is bringing some pretty big changes though! I grew up in College Station and then decided to go to college here, so I've never really lived away from home. I mean I haven't lived with my parents since graduating high school, but they've always been a 10 minute drive or a phone call away. Now that I can sense the impending departure I've become a little clingy with my parents. Luckily my mom's wife is basically an automotive super hero and swooped in to save the day right when I'd burned through all my radiator fluid (I know I'm like the worst car owner ever). Having that, and some other mechanical stuff that I don't understand, fixed lifted a huge weight off of my shoulders. But my mother is a very ambitious lady and even though she and her wife had gone above and beyond by helping out with the mechanical side of my car, she wanted to do more. </div>
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I should probably preface this part by explaining that my love language is totally cleaning. I know it sounds totally ridiculous, but seriously my favorite gifts are the gifts of a tidiness. One of the best wedding presents that I received by far was coming home to a clean home after our little honey moon trip. I'd been so stressed out with the wedding and school that I hadn't even had time to look at my floors. That night after the reception my mother-in-law and bridesmaids all broke into my house to clean it. When I got home I bawled like a baby. </div>
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Anyways back to my mom... Basically saw the wretched state the interior of my car was in and set to work. We spent all Saturday cleaning and scrubbing away until my seats were literally a totally different color and my car looked brand new. Now every time I drive to work I have the biggest smile on my face and can't help but feel loved and cared for. Since my mom and her wife went above and beyond to help me I wanted to do something special for them. My mom has a horrible dairy allergy so she can't enjoy many desserts, and her wife has been begging me to bring over some sort of treat for weeks now. I had been experimenting with homemade maraschino cherries and thought little cheesecakes would be the perfect way to thank them for all their love and hard work. Even my siblings were grateful for the tasty treat. </div>
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**If you are craving cheesecake, but aren't interested in all the sugar this one has or would like a more traditional version, check out my <a href="http://looseleafvegan.blogspot.com/2015/02/guest-post-mocha-cheesecake.html" target="_blank">Mocha Cheesecake</a>.</div>
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Maraschino Cherry Method Adapted from <a href="http://www.cupcakeproject.com/2012/07/homemade-maraschino-cherries-this-time.html" target="_blank">Cup Cake Project </a></div>
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<b><i>Ingredients</i></b><br />
<i>Maraschino Cherries (must be made 2-3 days in advance of cheesecakes)</i><br />
1 1/2 cups water<br />
1/2 cup pomegranate cranberry juice<br />
1 cup coconut sugar<br />
Juice from 3 lemons<br />
Peel from one medium-large orange<br />
1/8 tsp salt<br />
1 tsp fennel seeds<br />
3 cups cherries (pitted)<br />
<i>Cheesecakes</i><br />
8 sheets phyllo dough<br />
1/2 cup sugar<br />
8 ounces vegan cream cheese (I used Tofurky)<br />
1 can vegetable, coconut or olive oil spray<br />
<b><i>Method</i></b><br />
1. Stir all of the ingredients for the maraschino cherries except the cherries into a medium sized pot. Allow the pot to reach a simmer over medium high heat stirring the liquid until the sugar has dissolved. Once the liquid has begun to simmer add in the cherries and allow the liquid to continue simmering for an additional 8 minutes.<br />
2. Remove the pot from the stove and allow it to cool to room temperature before placing the cherries in a jar. Pour enough liquid into the jar to fill it up then refrigerate it for 2-3 days.<br />
3. Allow your phyllo dough to thaw according to package instructions, then carefully lay out one sheet of dough and lightly spray it with oil. Carefully place a second sheet on top and continue layering sheets and oil until you have a stack of 8 sheets layered. Cut the sheet into 12 equal sized squares.<br />
4. Preheat oven to 350. Line the cups of a muffin pan with your dough squares. The tips of the squares should stick above the rim of the pan. Bake for 8-10 minutes or until golden brown. Remove and set aside to cool.<br />
5. While the cups are baking cream your cream cheese and sugar together. Once your cups have reached room temperature scoop your cream cheese into each cup and top it off with as many maraschino cherries as you'd like!<br />
Serve at room temperature or chilled<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodHbYP3ecILzEChgfvKbGekY2fw83gKMvgdM3wdX0-tPkfe9mewmqXXCcbstOkhl_4VfA7O-FyMrUS3Z970i2BYch0CJKCxzO-jd5tRm9Eo15sxJu7_UZyOzRL056pQNF657SraOAMmYd/s1600/frontal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodHbYP3ecILzEChgfvKbGekY2fw83gKMvgdM3wdX0-tPkfe9mewmqXXCcbstOkhl_4VfA7O-FyMrUS3Z970i2BYch0CJKCxzO-jd5tRm9Eo15sxJu7_UZyOzRL056pQNF657SraOAMmYd/s640/frontal.png" width="640" /></a></div>
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Do any of you suffer from <i>extreme </i>afternoon munchies? I do! Three-o-clock rolls around and I'm like where my peaches at??? During the semester I'm usually done with my classes by mid-afternoon, so it's easy for me to run home and fix up a <strike>snack</strike> <strike>meal</strike> feast. Buuuuut exciting news!! This summer I'm working in a law office downtown, so when 3 p.m. hits I'm no longer in arms length of my fridge. My coworker is a clever fellow and he <i>always</i> remembers to bring an afternoon snack. I on the other hand am usually quickly stuffing my face with lunch and bolting out the door, so I never remember and frequently find myself food-dreaming (it's like day-dreaming, but more salivating) towards the end of the day. By the time I get home I'm so gosh darn starving I literally just start shoving handfuls of easy (usually sweet) sustenance down my throat. Starving Emilie makes bad food choices which makes morning Emilie really cranky when she wakes up and tries to fit into her dress pants. All in all it's a general lose-lose situation and it needed addressing. I thought about buying some granola bars from the store, but the ones I really like generally tend to be the pricey ones. Over the weekend my mom dumped a ton of quinoa on me so I thought it would be fun, and more cost efficient, to whip up some of my own snack bars. These bars and thick and chewy without being sticky which in my opinion is the most perfectly wonderful combination ever. They are sweet but not obnoxiously so, and pair wonderfully with an afternoon cup of coffee or tea. The quinoa, almonds, and oats provide a great source for fiber, complex carbohydrates and protein, so it's a fantastic combination to rev up your energy for those last few work day hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpowimdvnykTWPtgUch0UcrclgcHQHQgWPvIUchN9eTv_ADH8eO3e-14IxmcQTmpC6IxlORbwf4M0hJ1-WgHap6gLIkiWfJL_oXvvQ8vet4ORojqhXEfsDZphubbu7j6tZiIVmr2z2BcTk/s1600/long+stack.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpowimdvnykTWPtgUch0UcrclgcHQHQgWPvIUchN9eTv_ADH8eO3e-14IxmcQTmpC6IxlORbwf4M0hJ1-WgHap6gLIkiWfJL_oXvvQ8vet4ORojqhXEfsDZphubbu7j6tZiIVmr2z2BcTk/s400/long+stack.png" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJPDmstC6IdvrhF7odQs-HWqYGM48din4NmpEXyAsXMkvM4lun_hUXsy4ql4VEhGb_PHJjWrxGkxqcfwXKxOUT8gklhIOBCem-ECQFe62fyKADrWxF1GdDXRenGjSxdP4_Me8ktdNT4Kj/s1600/side.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJPDmstC6IdvrhF7odQs-HWqYGM48din4NmpEXyAsXMkvM4lun_hUXsy4ql4VEhGb_PHJjWrxGkxqcfwXKxOUT8gklhIOBCem-ECQFe62fyKADrWxF1GdDXRenGjSxdP4_Me8ktdNT4Kj/s400/side.png" width="265" /></a></div>
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<b>Yields 5 bars</b><br />
<b><i>Ingredients</i></b><br />
1 tbsp coconut oil<br />
1/2 cup rinsed quinoa<br />
1 cup oats<br />
1/4 chia seeds<br />
1/2 cup almonds<br />
1/2 cup vegan semi-sweet chocolate chips<br />
3 tbsp agave<br />
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<b><i>Method</i></b><br />
1. Melt coconut oil in a skillet over medium heat. Stir in uncooked quinoa and oats. Toast until a nutty aroma begins to develop or about 5-8 minutes.<br />
2. Combine quinoa, oats, chia, chocolate chips, almonds and agave until fully incorporated. Line a 4x5 baking dish with parchment paper then press the mixture down in it until smooth. Place a second piece of parchment paper over the top of the mixture and firmly press down until the surface of the mixture is smooth. Refrigerate for a minimum of 2 hours. Serve or store in an airtight container at room temperature or chilled in the refrigerator.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2WeISSByBXvu0kqEsjMlWYxcRaztR9k4OkHqAf7jlkVxqpAlhJEBUn5zvt8AKIirKQxAy9YGQBpM0SFegKETff_iFEO-ZkwrliK3_lk2hRJs4V2G0C3xrTNT2L1XebtfGy0fPNmqf0t2/s1600/aerial.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2WeISSByBXvu0kqEsjMlWYxcRaztR9k4OkHqAf7jlkVxqpAlhJEBUn5zvt8AKIirKQxAy9YGQBpM0SFegKETff_iFEO-ZkwrliK3_lk2hRJs4V2G0C3xrTNT2L1XebtfGy0fPNmqf0t2/s640/aerial.png" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com1tag:blogger.com,1999:blog-4678218884712755697.post-41622977612067564812015-06-04T10:47:00.003-05:002015-06-12T11:52:56.622-05:00Pineapple Upside-Down Cake Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKf_M3Qt8JxQxOjSry7RsHx1OUJP7ulyrSbVGyXapXDEN1xdRLkbFmgUpgxtHEYSf5xQP1-5CjdveLhLZBM55pdwIT0hhAhKTnt1VfHPN1oFGTLIjX1x2ZVxuws_68AElvYZEZdklHqYya/s1600/all+three.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKf_M3Qt8JxQxOjSry7RsHx1OUJP7ulyrSbVGyXapXDEN1xdRLkbFmgUpgxtHEYSf5xQP1-5CjdveLhLZBM55pdwIT0hhAhKTnt1VfHPN1oFGTLIjX1x2ZVxuws_68AElvYZEZdklHqYya/s640/all+three.png" width="424" /></a></div>
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So like most people I love food. But you know what I love even more? <i>Pretty </i>food! If my meals are colorful and bright I am so much more excited to make and eat them. Now think what kinds of foods are normally just beyond attractive? <i>Desserts! </i>Cupcakes, cake, cookies. Nomnomnom. Gorgeous. Pretty food is food that more often than not is what gets eaten. Buuuut if I use the super powers of prettiness and apply them to healthy food... TADA! Suddenly I am that much more excited about my healthy meal. Today I've partnered again with <a href="http://www.melissas.com/" target="_blank">Melissa's Produce</a> to bring you the most beautiful and healthy smoothie ever! Their produce is always delivered fresh to your door and did I mention it is always very easy on the eyes. I mean if you're intent on making a pretty meal you just got to have some fine looking ingredients!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4WM39DsQ3OfpznP6TkLkQK0RtSy6ILcMXybTr6qMM6fzPoF_U3Yg2AhEjKlt7Cwao3prgamGYAE2eQCrBwanndKWKZ5wYNWLhFMPmm4ouNl4lgbLjXSj8OzgGFLooNrvQXFZp1V29XbD/s1600/cherries+cup+back.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4WM39DsQ3OfpznP6TkLkQK0RtSy6ILcMXybTr6qMM6fzPoF_U3Yg2AhEjKlt7Cwao3prgamGYAE2eQCrBwanndKWKZ5wYNWLhFMPmm4ouNl4lgbLjXSj8OzgGFLooNrvQXFZp1V29XbD/s640/cherries+cup+back.png" width="424" /></a></div>
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For this recipe I knew I needed to add some additional sweetness to give it a little flair and cake-y-ness. I ended up choosing agave and coconut sugar because they are low on the glycemic index without being pumped full of chemicals like many alternative sugar-substitutes. Plus both of these sweeteners have a distinctly topical taste that really takes this smoothie to the next level. If you're really hardcore you can leave out all sweeteners and just let the fruit do it's thing. It'll still be super delish, but if you're really craving that upside-down cake goodness don't be afraid to add them in. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECnEH9xxLMXFrUMSSU2oHhCfofm6UxDXHwp_gLu5t8Vxb6Iveg4eJd-x4pVmiNd1vBt6kQVA2pGdPzj0MNzew_1x4p96SlvNtvcYhvdLuzI2OqNYdHiMEUp8L0J1iBpNmNbOQw_mD55wu/s1600/pineapple.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiECnEH9xxLMXFrUMSSU2oHhCfofm6UxDXHwp_gLu5t8Vxb6Iveg4eJd-x4pVmiNd1vBt6kQVA2pGdPzj0MNzew_1x4p96SlvNtvcYhvdLuzI2OqNYdHiMEUp8L0J1iBpNmNbOQw_mD55wu/s640/pineapple.png" width="424" /></a></div>
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<b>Yields 2 8oz smoothies</b><br />
<b><i>Ingredients </i></b><br />
4 cups chopped <a href="http://www.melissas.com/Gold-Pineapples-with-Corer-p/69.htm" target="_blank">Pineapple from Melissa's Produce</a><br />
1/4 cup agave<br />
1/2 cup almond milk<br />
2 tsp vanilla<br />
1 cup <a href="http://www.melissas.com/Bing-Cherries-p/511.htm" target="_blank">Bing Cherries from Melissa's Produce </a><br />
2 tbsp coconut sugar<br />
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<b><i>Instructions </i></b><br />
1. Blend all ingredients except the cherries and coconut sugar in a blender until smooth. Pour the pineapple smoothie into a pitcher and rinse out the blender.<br />
2. Blender cherries and coconut sugar. Add a little water 1 tbsp at a time to get a smoothie consistency.<br />
3. Pour the cherrie smoothie evenly into the bottom of two glasses then top both off with the pineapple smoothie. Serve cool or chilled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgrr-MYeKxbfkgBjR5xdaTNFrqvTtShx6Gq8fQgHppi6-OwOfpRcT2qvnXeWibxybGkCy9sZiHwQWyQEhcauNzPFzLCVknVGoQ0GeF9e3_vLRGX4c0VkjL3GN0YIIfgsdgOrBGBRa1KYp/s1600/rim+of+cup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgrr-MYeKxbfkgBjR5xdaTNFrqvTtShx6Gq8fQgHppi6-OwOfpRcT2qvnXeWibxybGkCy9sZiHwQWyQEhcauNzPFzLCVknVGoQ0GeF9e3_vLRGX4c0VkjL3GN0YIIfgsdgOrBGBRa1KYp/s640/rim+of+cup.png" width="640" /></a></div>
<em style="box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; line-height: 24px;">Disclosure: I received materials from Melissa's Produce for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation by Emilie Melton at looseleafvegan.blogspot.com. </em>Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-27313475220919931312015-06-01T11:10:00.001-05:002015-06-01T11:26:19.580-05:00Bacon Wrapped Asparagus <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT0mec-OVbOEyN94XERJHW1TvfVgFfRHLySZEj0UNo8-WDyvf8PkF-rDUCr632RjJ2uY9qOSDhy5lDS5CqsIlzPBtf8W35v0ps33LgSW0qFco1O3lRrLIsTf2S74S-7jGdEjStBVU9pHi/s1600/vert.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjT0mec-OVbOEyN94XERJHW1TvfVgFfRHLySZEj0UNo8-WDyvf8PkF-rDUCr632RjJ2uY9qOSDhy5lDS5CqsIlzPBtf8W35v0ps33LgSW0qFco1O3lRrLIsTf2S74S-7jGdEjStBVU9pHi/s640/vert.png" width="424" /></a></div>
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I am so happy to be working with <a href="http://www.melissas.com/" target="_blank">Melissa's Produce </a>to bring you this Bacon Wrapped Asparagus recipe! Melissa's Produce is an online produce company that delivers fresh produce straight to your doorstep. Honestly, their fruits and veggies are absolutely to die for! Last time I worked with Melissa's I brought you these beautiful <a href="http://looseleafvegan.blogspot.com/2015/02/chai-roasted-forelle-pears.html" target="_blank">Chai Roasted Forelle Pears</a> and the <a href="http://looseleafvegan.blogspot.com/2015/02/orange-mango-float.html" target="_blank">Orange Mango Floa</a>t. I absolutely loved both of those recipes, and as soon as I posted them I couldn't wait to experiment with Melissa's Produce even more. Last Fall I posted this recipe for vegan <a href="http://looseleafvegan.blogspot.com/2014/11/jalapeno-popper-with-eggplant-bacon.html?m=1" target="_blank">Jalapeño Poppers with Eggplant Bacon</a> and the internet exploded! Or well at least my little corner of the internet did. People were soooo excited about the eggplant bacon! It's crazy because this plant based knockout actually <i>looks </i>and <i>tastes</i> like the real deal! No lie, my 80 year old grandpa was totally confused when I explained that the Jalapeño Poppers he'd been sneakily munching on were vegan. I'm not sure he fully believed me when I told him his tasty bacon was really an eggplant imposter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2cyLMtoq3YeYQUxzszNhZ022wznI1oEAVKcQms-4azm5XyIlKZBaNx1tWq3zMe-xWG2g6I-n_IJWYfaFqK80LmrY5aY0uHMOz055PhICjJoh0mZU6ccvHTCag9iWmGaGknRcOxWgrSk1/s1600/asparagus+.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2cyLMtoq3YeYQUxzszNhZ022wznI1oEAVKcQms-4azm5XyIlKZBaNx1tWq3zMe-xWG2g6I-n_IJWYfaFqK80LmrY5aY0uHMOz055PhICjJoh0mZU6ccvHTCag9iWmGaGknRcOxWgrSk1/s640/asparagus+.png" width="640" /></a></div>
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Now as we all know the regular kind of bacon is far from a health food, but it's definitely a stable of the American diet. Since I've been bombarding you all with tasty vegan treats like my <a href="http://looseleafvegan.blogspot.com/2015/05/smores-frappuccino.html" target="_blank">S'mores Frappe</a> inspired by Starbucks and my <a href="http://looseleafvegan.blogspot.com/2015/05/tiramisu-popsicles.html" target="_blank">Tiramisu Popsicles</a>, I figured it was time to introduce some healthy munchies. Eggplant has barley any calories or carbs in it, but it has an immense amount of flavor and a great texture when prepared properly, so it's a wonderful and versatile option as a meat substitute. Asparagus too is known for being a beast in the healthy food section, so it seemed like a good idea to pair the two for an appetizer of deliciously epic proportions. This Bacon Wrapped Asparagus is perfect an a finger food for a large social gathering or even as a dish for your smaller brunch parties. Who knows you may even trick your grandpa into thinking the bacon is the real thing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyes4aIGH9R91rP-NrMIgTxs-RF1CtWMj5MnhzqS3rx6y8oBeIU_sHdEnWsnlz6dtmW_e3ZNx54w1sBc452iOCffn5-gi0n61Dw45UVqYoJnW4D1mL8E4_2p7elzPDPewjNsrLA2U1dbr2/s1600/white+eggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyes4aIGH9R91rP-NrMIgTxs-RF1CtWMj5MnhzqS3rx6y8oBeIU_sHdEnWsnlz6dtmW_e3ZNx54w1sBc452iOCffn5-gi0n61Dw45UVqYoJnW4D1mL8E4_2p7elzPDPewjNsrLA2U1dbr2/s640/white+eggplant.png" width="424" /></a></div>
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<b>Yields 15-20 Wrapped Asparagus depending on the size of both the eggplant and the asparagus</b><br />
<b><i>Ingredients</i></b><br />
<a href="http://www.melissas.com/White-Eggplant-p/373.htm" target="_blank">1 white eggplant from Melissa's Produce</a><br />
1/4 cup olive oil<br />
2 tbsp liquid smoke<br />
1 tsp brown sugar<br />
1 tsp salt<br />
<a href="http://www.melissas.com/Organic-Asparagus-p/1374.htm" target="_blank">1 batch asparagus from Melissa's Produce</a><br />
1 tsp garlic powder<br />
1 tsp salt for sprinkling on top after baking (optional)<br />
Vegan Parmesan Cheese (optional)<br />
<b><i>Instructions</i></b><br />
1. Peel your eggplant then cut it into very thin strips about 1 inch wide.<br />
2. In a medium bowl whisk together olive oil, liquid smoke, brown sugar and salt. Add the eggplant strips to the bowl and coat in the marinade. Cover the bowl and refrigerate for an hour minimum or overnight.<br />
3. Once your eggplant has finished marinating, preheat your oven to 350. Chop the purple ends off of the asparagus and wrap each asparagus stalk with the eggplant bacon. I used about two strips of eggplant bacon per stalk of asparagus. Depending on how long your eggplants and asparagus stalks are you may use more or less.<br />
4. Bake for 15-20 minutes. The longer you bake the crispier your bacon will be. I tend to like mine on the crispy side. Top with some extra garlic powder, salt or vegan parmesan cheese prior to serving.<br />
Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEErQVoAZFVfa73JiNVJ5Xzy6jJbydT1cH0D9QqlBRZDrurU1z4ZwqOrsR9UHzvQCYiAPZ4eCzLxCLEhoN9KG7CR_zHEzIQ7o7Hy6UAZ0HpsOpRIIfour43ykIK4UtN_REAWxpFLccEpB/s1600/egg+and+asparagus+.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEErQVoAZFVfa73JiNVJ5Xzy6jJbydT1cH0D9QqlBRZDrurU1z4ZwqOrsR9UHzvQCYiAPZ4eCzLxCLEhoN9KG7CR_zHEzIQ7o7Hy6UAZ0HpsOpRIIfour43ykIK4UtN_REAWxpFLccEpB/s640/egg+and+asparagus+.png" width="364" /></a></div>
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<em style="box-sizing: border-box; color: #333333; font-family: 'Pontano Sans', Helvetica, Arial, sans-serif; font-size: 15px; letter-spacing: 0.5px; line-height: 24px;">Disclosure: I received materials from Melissa's Produce for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation by Emilie Melton at looseleafvegan.blogspot.com. </em>Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com2tag:blogger.com,1999:blog-4678218884712755697.post-18379880203714448302015-05-27T12:19:00.001-05:002015-05-27T12:19:44.922-05:00S'mores Frappuccino <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP-Vs3Th-3Pw3-chvwnabjSan4Zhw9FfUy8th_ffiyfhEXnkONZgOK79cZFgvBR3RM-Bm_YeX7wqukryQCHsAvfjwnhiWPGpIEmTz6nopya6hy-cLfyuejAi8UAODgPXnempAzYLRpmRB/s1600/vert+front.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP-Vs3Th-3Pw3-chvwnabjSan4Zhw9FfUy8th_ffiyfhEXnkONZgOK79cZFgvBR3RM-Bm_YeX7wqukryQCHsAvfjwnhiWPGpIEmTz6nopya6hy-cLfyuejAi8UAODgPXnempAzYLRpmRB/s640/vert+front.png" width="424" /></a></div>
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I don't know how it is where you live but s'mores are a big deal in Texas, especially in my family. We love getting together and cozying up near a fire toasting marshmallows on a cool Summer night. S'mores? Vegan? Yes! Actually the last s'mores night I had with my family a few weeks ago was completely vegan thanks to <a href="http://www.amazon.com/Dandies-Vegan-Marshmallows-Vanilla-Ounce/dp/B00FBNZ58S/ref=sr_1_1?s=grocery&ie=UTF8&qid=1432746737&sr=1-1&keywords=vegan+marshmallows" target="_blank">these</a>. Since s'mores are such a big part of my family gatherings I was pretty excited with I heard of Starbuck's new s'mores frappe. Even though I knew it wouldn't be vegan it inspired me to combine my childhood love with my adult addiction: espresso. While I can't say this frappe tastes exactly like the Starbucks one, as it's not vegan and I've never had it, I can promise you that it is a delightful combination of s'mores' wonderful flavor and coffee's get-shit-done attitude. Normal s'mores may get you ready for a cozy night in, but this frappe will definitely compel you to be productive with a child-like creative twist. </div>
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<b>Yields 4 Frappes</b><br />
<b><i>Ingredients</i></b><br />
1/4 cup chickpea brine (strain the liquid from a can of chickpeas, separate out 1/4 cup then store the rest in your fridge to use in another recipe)<br />
1 cup powdered sugar (I use Imperial Sugar which does not use animal bone char in their processing)<br />
1/4 tsp vanilla extract<br />
1/2 cup vegan chocolate chips<br />
1 1/2 tbsp coconut oil<br />
1/4 cup ground vegan animal crackers<br />
1/2 cup vanilla almond milk<br />
3 tbsp brewed espresso (cooled to room temp or chilled)<br />
2 cups ice<br />
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<b><i>Instructions</i></b><br />
1. Pour your chickpea brine into the bowl of standing mixer and whip with the whisk extension on high. Whip for about 10-15 minutes or until stiff peaks form (dip a spoon into the brine and pull it up to make a little peak or mountain of fluff. If the peak stays put and doesn't melt back down then your brine is stiff enough).<br />
2. Add in the powdered sugar 1/2 a cup at a time while continuing to whip on medium speed. After you have added the sugar whisk in the vanilla and increase the whipping speed to high and whip until the stiff peaks reform.<br />
3. While the marshmallow foam is whipping combine coconut oil and chocolate chips in a microwave safe bowl. Microwave in 15 second intervals stirring in between until the chocolate is completely melted.<br />
4. Blend ice, almond milk, and espresso in a blender until smooth.<br />
5. Take four mugs or glasses of your choice and spoon two to three tablespoons of marshmallow whip into the bottom of each. Then layer your chocolate sauce in and sprinkle some ground animal crackers on top of that. Pour your espresso blend over the chocolate layer and top it off with some more marshmallow whip and ground animal crackers<br />
Serve cold.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-83963324427535025172015-05-26T10:30:00.001-05:002017-11-20T12:47:24.056-06:00Homemade Ravioli with Mushrooms and Vegan Feta<div class="separator" style="clear: both; text-align: center;">
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I've always been a carb loving gal. For most of my life bread and butter has been a food group all on it's own! I think a lot of this stems from the fact that while I was growing up my mother would make the most amazing homemade bread. I was homeschooled back in those days, so I have distinct memories of curling up under our big pecan tree with a big slice of bread with butter while my mom and I did reading assignments from Beatrix Potter's works. I loved being homeschooled, and I feel like it gave me the advantage in a lot of areas. For one my reading curriculum was incredibly vast and diverse. My mother loved the study and appreciation of different cultures and she shared that with me by exposing me to literature from around the world. This early education is what ultimately inspired me to pursue degrees in Anthropology and Classics. But I digress. Lets talk <i>carbs.</i><br />
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For every kid's birthday in my giant family we would generally go out to eat, and every year for my birthday I would always choose Olive Garden. And every year I would get the same thing: minestrone and cheese ravioli. At the time I thought the best food in the world could all be found at Olive Garden, but I've since learned that is so very very far from the truth. I had kind of just given up hope of ever having ravioli again. I figured the process would be far too difficult and I hadn't been able to find any ready made vegan options at the grocery store. Then I ran across a ravioli recipe in <a href="http://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like-ebook/dp/B00JVVQQ1G/ref=sr_1_1?s=books&ie=UTF8&qid=1432523445&sr=1-1&keywords=thug+kitchen" target="_blank">Thug Kitchen</a>. It seemed a little labor intensive but for the most part is was crazy simple. I made a batch of the original recipe and loved it! I liked the tofu ricotta recipe in Thug Kitchen, but I wanted to experiment some more with different stuffings. My thoughts immediately jumped to my tofu feta which I used in my <a href="http://looseleafvegan.blogspot.com/2015/04/pasta-salad-with-vegan-feta-recipe.html" target="_blank">Pasta Salad </a>recipe (trust me the tofu ricotta and feta taste totally different). Then I thought I'd be sneaky and add in some mushrooms.<br />
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Now while you may be a little intimidated by this labor of love recipe, don't fear! While making the ravioli is a bit of work this recipe generates a literal ton of pasta. I made my dinner of about 4 ravioli and then I froze the rest. Once they are frozen they become such quick and easy go-to meal because it only takes them about 2 minutes to fully cook. I'd definitely recommend making these on a Sunday or whatever day you prefer to do your batch cooking on, then freeze the bulk of them and eat them for dinner throughout the week! Or totally bring to lunch and show off your home crafted ravioli to your coworkers. I bet they'll be drooling with envy!<br />
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Dough recipe adapted from <a href="http://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like-ebook/dp/B00JVVQQ1G/ref=sr_1_1?s=books&ie=UTF8&qid=1432523445&sr=1-1&keywords=thug+kitchen" target="_blank">Thug Kitchen</a> Ravioli </div>
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<b>Yields about 35 ravioli</b></div>
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<b><i>Ingredients</i></b></div>
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<i>Dough</i></div>
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5 cups all purpose flour</div>
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2 tsp salt</div>
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1 cup water</div>
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6 tbsp olive oil</div>
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<i>Filling</i></div>
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1 batch of <a href="http://looseleafvegan.blogspot.com/2015/04/pasta-salad-with-vegan-feta-recipe.html" target="_blank">vegan feta</a></div>
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2 cups of finely chopped mushrooms</div>
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1 tsp olive oil</div>
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<b><i>Instructions</i></b></div>
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1. In a standing mixer combine flour and salt. Create a small well in the flour and pour in the water and olive oil. Mix on medium speed until a dough has formed. Allow the dough to rest for at least 30 minutes to 2 hours. </div>
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2. When your dough is at the end of its resting period sauté your mushrooms in the olive oil over medium heat for roughly 5 minutes or until throughly cooked. Stir the mushrooms into the tofu feta until incorporated and set aside.</div>
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3. Once the dough has rested, place it on a well floured surface and kneed it for about a minute. Roll out the dough in a rectangle until it is about 1/4 inch thick. Use a round cookie cutter, ravioli stamp or the rim of a mason jar to make light indentations of a circle in one of the long sides of the dough. Each indentation should be roughly 1/2 inch apart.</div>
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4. Place a small spoonful of filling into the center of each indentation then pull the opposite side of the dough over the indentations so that the dough is halved lengthwise and the indentations with filling are completely covered. Using the circle cutter of your choice cut down through both layers of dough until the ravioli comes out freely from the surround dough. If you are using the rim of a jar or cookie cutter I recommend pressing down on the sides of the ravioli with the end of a fork to seal the edges together. Once you have cut out all of the indentations and made the raviolis gather up the scraps, kneed them together, roll it out and repeat the process until you run out of dough. </div>
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5. Once the ravioli is formed you can choose to either freeze them as is or cook them immediately. To cook bring a pot of water to boil then place a few of the raviolis in it. Remove the raviolis once they have floated up to the surface of the water. Serve with your favorite veggies, vegan parmesan or pasta sauce. </div>
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-41750843201496812452015-05-24T17:13:00.002-05:002015-05-24T17:13:38.445-05:00Tiramisu Popsicles<div class="separator" style="clear: both; text-align: center;">
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So much like the rest of the population of the world I love tiramisu. I mean honestly what's not to love? Vanilla, coffee, cookies, chocolate? Count me in! Now the traditional tiramisu is about as non-vegan as you can get. Usually it's packed with milk, heavy cream and cheese, so veganizing it seemed a pretty heavy challenge. I entertained several cream substitutes like tofu or a mixture of vegan sour cream and cream cheese before settling on cashew cream. Sometimes I hear frustration from readers or other vegans about the availability of key ingredients in a recipe. Unfortunately, while many vegan substitutes are becoming much more popular and widely available, some aren't quite there yet. In an effort to appeal to people used to being left out of recipes due to this issue, I decided on using cashew cream.<br />
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I also thought about whipping up a vegan lady-finger recipe, and while I may do that eventually, it just seemed like an awful lot of work to do just to crumble them up for popsicles. Animal crackers are also pretty widely available. Just make sure to double check the ingredients of the animal crackers before buying them. I got an organic Kroger brand variety from Kroger that was vegan, but I'm sure your local grocery store will have something similar. I opted to layer the chocolate and animal cracker cookies at the bottom but you could easily do several alternating layers of cream, chocolate and cookies if that floats your fancy.<br />
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<b>Yields 8 popsicles </b><br />
<b><i>Ingredients</i></b><br />
1 1/2 cup vegan animal crackers<br />
1/4 cup cool brewed espresso<br />
1 cup vegan chocolate chips<br />
1 tsp coconut oil<br />
<i>Cashew Cream</i><br />
2 cups cashews (soaked for at least 4 hours or softened in boiling water for 8-10 minutes)<br />
1 cup water<br />
1 tsp vanilla extract<br />
1/4 cup agave<br />
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<b><i>Instructions</i></b><br />
1. In a small mixing bowl roughly grind up animal crackers then pour in the expresso and let it soak up for at least 10 minutes.<br />
2. Combine all of the cashew cream ingredients in a food processor and blend for 3-5 minutes or until smooth.<br />
3. In a microwave safe bowl combine chocolate chips and coconut oil. Microwave for 15 seconds then stir. Continue to microwave and stir in 15 minute intervals until the chocolate is completely melted and smooth.<br />
4. Pour the cashew cream into the popsicle molds until it is about 2/3 of the way full. On top of the cashew cream layer the chocolate then the animal cracker crumbles.<br />
5. Allow popsicles to freeze for 8 hours or overnight. If you are struggling to remove the popsicles from the mold fill a bowl with warm, not hot, water then allow the molds to sit in the water for 20-30 seconds before removing the popsicles.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com1tag:blogger.com,1999:blog-4678218884712755697.post-55750688367496995232015-05-08T07:00:00.000-05:002015-06-02T14:48:44.119-05:00Mocha Raspberry Macarons <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-OMWHm-DG3HEZVNKpg7-oguq78a_LCTZL52991YapLFHfkBuO1Cd0RffgQzE4VyuBPW0-sYyHHs4Fq1wk4Z-kgyx-KzAJhQQrqlTsv980J6jFH4l69qY-XEMM0Hni6FQJrq5Sl69FMzz/s1600/tower.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-OMWHm-DG3HEZVNKpg7-oguq78a_LCTZL52991YapLFHfkBuO1Cd0RffgQzE4VyuBPW0-sYyHHs4Fq1wk4Z-kgyx-KzAJhQQrqlTsv980J6jFH4l69qY-XEMM0Hni6FQJrq5Sl69FMzz/s640/tower.png" width="640" /></a></div>
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So I don't know if y'all noticed but the vegan community is kinda freaking out about this new and bizarre ingredient: <i>aquafaba</i>. It's basically the bean juice from a can and let me tell you, it's all the rave right now. Apparently someone genius baking deity figured out that you could use this bean juice as a substitute for egg whites. What. What.. WHAT?! It's only the answers to 95% of my vegan baking prayers. Most recipes I've seen have just used the juice from a can of chickpeas but apparently you can use a variety of beans, and you can even use the juice from beans you cook yourself. You know the most amazing part about this is that the final product tastes nothing like chickpeas... I handed some of my macaroon creations out to people and they were dumbfounded when I explained the main ingredient. For my first blog post involving chickpea brine I wanted to make something classic and fabulous, so Macarons were a natural choice. I experimented with several different methods and variations, but this one from Froral Frosting yielded the best results. And don't worry, this is not the last you will see of the bean brine! I plan on doing a lot more creations with this crazy stuff.<br />
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Method and Recipe adapted from <a href="http://floralfrosting.blogspot.co.uk/2015/03/cookies-cream-macarons-step-by-step.html" target="_blank">Floral Frosting</a> </div>
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<b><i>Ingredients</i></b><br />
<i>macaroons</i><br />
liquid from a can of chickpeas<br />
1 1/4 cup finely ground almonds( I ground mine very finely in a coffee grinder)<br />
1 1/2 cup powdered sugar<br />
1 1/2 tbsp instant coffee<br />
1/2 cup granulated sugar<br />
1/2 tsp vanilla extract<br />
<i>filling</i><br />
1 cup of ghirardelli semi-sweet chocolate chips<br />
1 tbsp coconut oil<br />
1/2 cup of raspberry puree<br />
<b><i><br /></i></b>
<b><i>Instructions</i></b><br />
1. Bring the liquid from a can of chickpeas to a simmer over medium heat until it has reduced down to 1/3 a cup, then place it to the side (or in the fridge) and allow it to cool to room temperature<br />
2. In a medium bowl whisk together powdered sugar, almond meal and instant coffee then set aside<br />
3. Once the chickpea liquid has cooled transfer it to the bowl of a standing mixer and whisk on high for 5 minutes. Add the granulated sugar and continue to whisk on high for an additional 2 minutes or until stiff peaks start to form<br />
4. Gently stir in half of the almond meal mixture with a spatula until combined, then stir in the remaining almond meal.<br />
5. Use the spatula to spread the batter along the sides of the bowl then use the spatula to come under the batter and turn it over. This is one turn. Do 15-20 of these. If you are confused you can find a detailed tutorial of the method by Floral Frosting <a href="http://floralfrosting.blogspot.co.uk/2015/03/cookies-cream-macarons-step-by-step.html" target="_blank">here</a><br />
6. Place some parchment paper over 3 baking sheets. Scoop the batter into a piping bag then pipe it into 1 inch rounds on the parchment paper. Pick up each pan to chest level then let it drop back onto the counter. Do this 3 times for each baking sheet. Allow the macaroon shells to sit at room temperature for 2 hours.<br />
7. While the macaroons are setting begin working on the filling. In a small sauce pan melt the chocolate with the coconut oil then stir in the raspberry puree. Store the filling in the refrigerator until you are ready to fill the macaroons.<br />
8. Preheat oven to 200 degrees Fahrenheit and bake the macaroons for 20 minutes. Turn the oven off and let the macaroons sit in the oven for 15 minutes. Open the oven door and let the macaroons sit in the oven for an additional 15 minutes then remove them from the oven and allow them to cool<br />
9. Use a knife to spread the filling across the the bottom of one of the macaroons then sandwich it together with another one<br />
Serve immediately or store in an airtight container in the refrigerator for up to a week<br />
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<br />Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com4tag:blogger.com,1999:blog-4678218884712755697.post-24309544715908745052015-04-24T06:00:00.000-05:002017-11-20T12:47:45.555-06:00Vegan "Tuna" Salad Sandwich <div class="separator" style="clear: both; text-align: center;">
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Y'all I'm in love with a sandwich. It's not a fling or a one night binge. This is real, and true, and, dare I say it, <i>committed. </i>I've been eating this sandwich like nonstop. It's so easy and crazy-super-wonderfully delicious. I mean seriously. I don't know how I <strike>functioned</strike> lived without this sandwich. It's a life changer. The heavens will open, Jesus will appear and he will hand you this sandwich and say "Go forth and <strike>multiply</strike> veganize."<br />
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But I digress.<br />
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I'm on a bit of a chickpea adventure right now. Last week I made this awesome <a href="http://looseleafvegan.blogspot.com/2015/04/vegan-feta-mushroom-quiche.html" target="_blank">Vegan "Feta" and Mushroom Quiche</a> with chickpea flour, and now I am totally captivated by the magical and mysterious ways of the chickpea. So all your former pescetarians give thanks and praise the lord! You can now nom away on some "tuna" without harming our fishy friends.<br />
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<b>Yields 4 sandwichs</b><br />
<b><i>Ingredients</i></b><br />
<i>Tuna</i><br />
1 cup cooked chickpeas (I got mine from a can)<br />
1/4 cup chopped celery<br />
2 tbsp vegan mayo<br />
1 tsp dijon mustard<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
2 tsp parsley<br />
<i>Salad Fixings</i><br />
1 cucumber peeled and thinly sliced<br />
2 cups lettuce<br />
1 cup grated carrots<br />
8 slices of bread (I used rye)<br />
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<b><i>Instructions</i></b><br />
1. In a food processor pulse tuna ingredients together until well combined and mostly smooth.<br />
2. Toast bread if that's your fancy then layer your fixings and tuna between two slices of bread and enjoy!<br />
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<i><br /></i>Anonymoushttp://www.blogger.com/profile/03609987832686107126noreply@blogger.com0tag:blogger.com,1999:blog-4678218884712755697.post-5634513106251347982015-04-23T07:00:00.000-05:002015-04-23T08:00:08.775-05:00Vegan "Feta" & Mushroom Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi90spSiCXim3ObaIickw0RLHa_ppnB_cH9eLM8Mhu5VhqLduiBbhSbThPfrcOm0hgoK6dPjEUYdi2d0tk0Ww62SZvVLbvezc-WHV_xoQtamy231ZIV2qunay619h78NssFIrX-vLZmVC/s1600/horz.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi90spSiCXim3ObaIickw0RLHa_ppnB_cH9eLM8Mhu5VhqLduiBbhSbThPfrcOm0hgoK6dPjEUYdi2d0tk0Ww62SZvVLbvezc-WHV_xoQtamy231ZIV2qunay619h78NssFIrX-vLZmVC/s1600/horz.png" height="424" width="640" /></a></div>
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When I was younger one of the scrumptious dishes that my mom would make pretty often was quiche. She would just throw in whatever veggies we had in the house and whip it up with some eggs and spices and tada! I would literally eat quiche for days and be totally content with it. Lately I've been batch cooking on the weekends and then just eating leftovers all throughout the week #college. Normally most of what I make in batches are lunch and dinner dishes, but with finals quickly approaching I find I don't even really have time to whip up something quick or breakfast or really even function before 10am. Cue quiche. The total cook time for this dish is about 1 hour, but it reheats really nicely which makes it a perfect brainless breakfast option for your hectic mornings. I think this quiche is pretty fantastic on it's own, but it also goes really well with some salsa or guacamole.<br />
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<div style="text-align: center;">
Crust & baking method adapted from <a href="http://minimalistbaker.com/simple-tofu-quiche/" target="_blank">Minimalist Baker</a></div>
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<a name='more'></a><b><i><br /></i></b>
<b><i>Ingredients</i></b><br />
3 cups grated potato (I used one large peeled russet potato)<br />
2 tbsp cup olive oil + 1 tsp divided<br />
2 cups chickpea flour<br />
1/4 cup nutritional yeast<br />
2 tsp salt divided<br />
1 tsp paprika<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1 1/2 cups water<br />
2 cups finely chopped mushrooms<br />
<i>Tofu Feta</i><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">Half of a block of extra firm silken tofu, drained and pressed for at least 1 hour</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1/4 cup olive oil</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">juice from 1/2 lemon</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1 tsp oregano</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1 tsp ground rosemary</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1/2 tsp salt</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1 tsp garlic powder</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;">1/2 tsp paprika</span><br />
<span style="background-color: white; color: #666666; font-family: Cardo; font-size: 15px; line-height: 21px;"><br /></span>
<b><i>Instructions</i></b><br />
1. Preheat oven to 450 and toss the potatoes, 1 tsp salt and 2 tbsp olive oil together in a bowl.<br />
2. Lightly grease a pie pan then press the potato mixture in evenly to form the crust. Bake crust for 20-30 minutes or until lightly browned. Remove from oven and set aside then reduce the temperature to 375.<br />
3. While the crust is baking crumble your tofu into a bowl and stir in all of the other feta ingredients. Set aside to marinate.<br />
3. Sauté the mushrooms in 1 tsp of olive oil over medium heat for 5-7minutes or until thoroughly cooked.<br />
4. In a large bowl combine, chickpea flour, nutritional yeast, and spices, then slowly whisk in the water until the batter is mostly smooth.<br />
5. Once you have removed the crust from the oven, stir both the tofu feta and mushrooms into the chickpea batter, then pour the batter into the crust and spread evenly.<br />
6. Bake the quiche at 375 for 20-25 minutes or until you can remove a knife or toothpick from the center cleanly.<br />
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The quiche can be served warm immediately with some salsa or you can refrigerate it for a few days and pop it in the microwave to warm it up for a minute or two.<br />
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