One Bowl Pumpkin Blondies

I'm having cravings. My cravings are turning me into a crazed bake-aholic. Today, I was craving chocolaty oozy gooey brownies.  Just as I  was getting ready to bake them, it dawned on me I had leftover pumpkin in my refrigerator from Thanksgiving.  The one thing I hate the most is waste so I decided to scrap the Brownie plan and shoot for a Pumpkin Blondie instead.  I've never made Blondies before so this was an attempt to use leftovers and to make something tasty to curb my outrageous cravings.  Here we go...

One Bowl Pumpkin Blondies

1 stick Vegan butter
1/2 c pumpkin
1 tsp baking powder
3 ener-G eggs
1 tsp vanilla
dash salt
1 3/4 cups sugar
1 cup flour
1 package Duncan Hines Frosting Creations Pumpkin Spice flavor (*If it's hard to find since it is seasonal, omit and add 1 tsp cinnamon, 1 tsp allspice or pumpkin pie spice)

Spray bottom of 9x11 pan with cooking spray. (*this is not a 9x13 pan.  I found this odd size at a baking store because it was bigger than an 9x9 but that'd work too) Preheat oven to 350 degrees. In a microwave proof bowl, melt butter.  Mix with pumpkin, vanilla, sugar, and salt.  Add flour, baking powder, ener-G eggs, and Pumpkin spice packet and stir well.  Pour into 9X11 pan and bake for 30-35 minutes.

Let cool.

We couldn't wait for it to cool.  We're bad like that.  But I liked it.

Eat. Eat another. Eat one more...tell no one! 

 

Enjoy.  We sure did.

 

Honey Pecan Tofu

When I used to dinner shop at Panda Express years ago,  one of their featured entrees was Honey Walnut Shrimp.  I ate it.  I liked it.  And lately, I've been craving it like crazy. 
I just happen to have frozen vegan shrimp at the time and I know this would be great made with it, but I really like using ingredients that are not only great, but very inexpensive.  And not only are Vegan meats expensive,  there are times I'd rather have no meat-like items and use something else.  In this recipe, I use tofu. The ironic thing is that even though I use tofu for sauces, pies, cheesecakes, and tofu scrambles, I really am not fond of its bland flavor.  I am the first one to give away all my tofu when it comes in my soups too.  But in this dish, if you are a non-tofu lover like myself, this might make a lover out of you.  It did for me.

 

 

 

Honey Pecan Tofu

 

Ingredients:

 

1/2 c flour

1 tsp salt

1/2 tsp pepper

1/2 tsp baking powder

3/4 c beer (I used dark)

1 box tofu (lite firm or firm)

Extra flour for dredging

oil

 

Honey Drizzle:

5 Tbs Bee Free Honee

15 pecans broken in half

1 tsp Sriracha hot sauce

 

 

Mix the top 4 ingredients in a bowl.  Add beer.  Stir and set aside for about 10 minutes.

 

Slice tofu into small rectangle pieces.  It should make about 12 slices.

 

 

Heat oil in skillet on high heat.  You want enough oil to at least cover half the tofu slice.  Dredge tofu in flour being careful not to break it.  The firmer the better.

 

Fry pieces until golden brown and crispy. Don't over crowd the pan or you'll have a hard time turning them.  (Trust me on this, I learned the hard way.)

 

Put aside in a baking dish.

 

Mix Honee, pecans and Sriracha sauce.  Heat in microwave for 30 minutes to make it easier to drizzle.

Drizzle evenly over pieces of tofu. Broil for about 4 minutes in oven until the Honee starts to brown and bubble slightly.

Serve over rice.

 

I hope you love this recipe.  I sure did.  My daughter loved adding soy sauce to a few pieces too. If you make this or add a little something fun to it, share here please.  I always love to hear from you. Enjoy~

  

 

Meatless Meal ~ Creamy Sun Dried Tomato Sauce with Vegan Sausage

Sometimes we struggle in life.  Let me rephrase that, We all struggle in life from time to time.  One big struggle in my life was my battle with cancer.  At that time in 2010, I learned about being vegan from my doctors perspective and for me, it was something I could control since I could not control having cancer.  Here is a recipe that I had created back then when I had gone vegan for 4 months, and then once in the hospital, and during my recovery at home, ate vegan once in awhile.  Because everyone I knew had wanted to help take care of me, they brought me meals and I was so afraid of what I'd get if I had them make vegan ones. (Must remember I was new to veganism, so please, no judgment here.) And since no one I knew was vegan, just one vegetarian, I didn't want to rob them of wanting to help me so my healthy vegan life was drifting away after that. That is, until a few years ago.

 

 

 

 My vintage post begins here~

I love to cook. I love to eat! Thus, because of this, I am trying to eat as healthy as I can. So if I need a splurge day to go out with friends or something, I can and won't feel guilty, not one bit.
Back in August of 2010, I found out I had Thyroid cancer. Prior to the surgery, my doctor said I should go Vegan. He said it was the one thing I could control at the time for my body and it would help with keeping the cancer from growing. I gave it a shot. It was hard and extremely difficult but I did it for 4 solid months before my surgery. One thing I enjoyed doing while I was Vegan was to create delicious recipes since I wasn't fond of most of the Vegan foods I purchased. I did seem to have a lot of luck with it. While I was home, Vegan was simple but while out and about and on trips, it was difficult to find vegan restaurants and great food. I was getting bored with Veggie fajitas and salads. So being home was my sanctuary and I was eating well. Sometimes too well. I'll have to share my Vegan cupcake story at another time and share how you can gain weight being vegan.
So let me share a pasta recipe I created with Sun dried Tomatoes, roasted red peppers, artichokes, mushrooms and a vegan sausage I created. I promise it is not lacking in flavor and you'll be shocked that it is vegan, with no dairy whatsoever!

Creamy Sun dried Tomato Sauce with Vegan Sausage~

Ingredients:

Sauce part 1~
1 box soft tofu
1/2 c sun dried tomatoes in oil
2 fresh sprigs rosemary or 2 tsp dried.
Food Process well and set aside.

Sauce part 2~
1/4 c water
1/2 lb beef style crumble meat replacement product
1 tsp fresh garlic
1 tsp powdered garlic
1 tsp oregano
1 tsp basil
2 tsp fennel seeds
then add,
1/2 c artichoke
1/2 c roasted red peppers
3/4 c sliced mushrooms
then add,
Sauce part 1
1/2 c unsweetened coconut milk (or your favorite unsweetened non dairy milk)
Cook first ingredients in a large saute pan till warm, then add roasted red peppers, artichokes and mushrooms and saute a bit more until mushrooms start to soften.
then add the Sauce part 1 mixture and 1/2 c coconut milk to thin it a bit and stir until just hot. Add salt and pepper to taste.
Serve over whole wheat noodles or Spaghetti squash noodles for a lower carb meal.

And Voila~ Here is a delicious hot meal that is sure to please with all the flavor, less carbs and less calories than traditional cream based pastas. Enjoy.

 

Nutty-Mallow Vodka Shot

Nutty~Mallow, for when you crave a little peanut butter and a little marshmallow, in an adult sort of way. Delightful, but potent. Yummy, nutty and smooth. Save some in the refrigerator and have a power punch pudding with a kick. That's all I've got to say about that...now for the recipe~

Nutty-Mallow

1/2 cup Marshmallow vodka

1 Tbs peanut butter

2 Tbs coconut milk (the cream off the top)

1 tsp agave



Mix peanut butter and vodka until mixed well and smooth.

Add coconut cream, agave and mix well.

Pour into three shot glasses. Enjoy or refrigerate for a delicious creamy pudding. Beware~potent!

Enjoy responsibly. Yum!

 

 

Recipe is also on www.celebratemywhimsy.blogspot.com

Check it out for party planning, tips and fun.

Vegan Chocolate Chip Cookies

 

Sum up today as "One of those Days!"  Hot water heater down, dishes and laundry stacked up and unable to be washed, being called in for a meeting with the Principal at my child's school, and pretty much being in a funk.  Sometimes when I have a day like today, I let calgon take me away, jump in my Jammies and sleep it off.  But no, not today.  Today I'm going to Celebrate.  I'll celebrate my survival today.  I'll celebrate that tomorrow is a new day.  I'll enjoy my cookies, smile real big, and enjoy the night. Try these, they are a real reason to Celebrate.

 

Vegan Chocolate Chip Cookies

 

1 stick vegan butter

1/4 c vegan shortening

1 1/4 c brown sugar, packed

2 heaping Tbs Coconut Milk from can (open can and refrigerate uncovered overnight.  Use the thick top portion of the can)

1 Tbs vanilla

1 Tbs egg replacer powder (I used Ener-g)

3/4 tsp salt

3/4 tsp baking soda

1 1/2 c all purpose flour

1 1/4 c  vegan chocolate chips

 

Preheat oven to 375 degrees. Blend butter, shortening, and sugar until smooth and creamy.  Add milk, vanilla, egg replacer powder, salt and baking soda and mix until incorporated. Slowly add flour, 1/2 cup at a time, just until mixed.  Stir in Chips and spoon onto ungreased cookie sheet.  Bake until the edges are starting to brown, about 9 minutes.   Eat as many as you can before your kids see you. (Just joking.. not really, but sort of.)



 

 Reactions. 

 Non vegans~ "What, they're vegan? Really?  How'd you do it?"

My vegan daughter~ Said nothing, cried with delight. (Really cried)  Told every to be quiet because she was in Nirvana and enjoying the moment. Then said it'd been so long since she had a chocolate chip cookie. Cried again.

Me~ Ate one.  Ate another.  Snuck another hoping the kids would think it was the first one. Enjoyed. Felt like I changed my stars....



Nawlin's Style Red Beans And Rice

 

Last year I had the pleasure of visiting New Orleans for a few days before heading off on a cruise ship from their port. Before I left, I created a "Bucket List" of foods that I had to try before I die. I live for my bucket list at times,  just ask my hubby who went on that trip and a recent trip to the New England states from New Jersey to Maine and back, and then to Costa Rica.  (Did I mention I love to travel?)  When we came home, we were bursting at the seams with an extra 9 lbs in tow (and that was just my weight gain) but I experienced new and exciting flavors and meals that I'll keep with me forever. While in NOLA, short for New Orleans, we ordered red beans and rice at most every restaurant stop.  I learned quickly the type I enjoy the most, the more mashed up version, and decided to put that on my recipe to do list of must make at home meals.  So after a few different attempts, I finally created my favorite vegan red beans and rice and I can't wait to share it with you.  I love this hearty meal that is so delicious,  it makes me want to curl up by a fireplace, and enjoy it there.

 The hub and I in NOLA

 

Nawlin's Style Red Beans and Rice

 

Ingredients:

 

4 c soaked red beans ( I used small red beans)

1 onion

1 red bell pepper

drizzle of olive or grape seed oil

1 Tbs celery seed

1/2 tsp smoke liquid seasoning

1/2 tsp bacon salt (vegan ) ( or use plain salt) *Info on "Products I love" link

1 tsp black pepper

1 tsp cayenne or more to taste  (I added a dash more for some wild heat)

1/2 tsp fennel seed

2 Tbs fresh garlic

2 tsp thyme

1 tsp parsley

4 bay leaves

7 c. No-Chicken soup stock and/ or vegetable stock  (I actually used some of each)

4 c. Cooked rice

 

 

Food Process or finely chop onion and red bell pepper. Heat a large pot with a drizzle of oil. Add onions and red bell pepper and cook for about 4 minutes until onion starts getting translucent.

 

  Add all spices except bay leaves and cook for another minute.  Add soup stock, beans and bay leaves, bring to a boil and cook covered for 2 hours on med-low heat. 

 

 

 

 Remove lid and cook until beans start to peak through liquid and beans are tender. (This can take up to 30 minutes or more and if your beans still seem firm, add 1 cup of hot water and cook longer until they seem tender.) 

 With a bean or potato masher, mash 1/4 to 1/2 of the beans.  I like at least 1/2 of mine mashed. Cook while stirring every once in awhile, so it doesn't burn and let the juice reduce into your mashed beans.  You want this on the thicker side, but ideally you want a little bit juice to soak into your rice.

 

 

 

  Pour mixture over cooked rice and serve. Add more salt to taste and Enjoy!

Serves 4-6

 

 

 When you make this, please, let me know how you liked it.

 

 

Baja Vegan Fish Or Vegan Shrimp Tacos

Recently I was at my daughter's home and her husband's Auntie was there cooking away.  She had made them a delicious Fish Taco Dinner.  It looked a smelled heavenly!  I decided right there and then that I'd re-create it Vegan-style with a twist.  What I ended up with was a delicious meal and I'm almost embarrassed to say, I gulped down 4 tacos in about 4 minutes.  Yes, they're that good.  I'll be making these babies all the time.  Trust me when I say they're that good. Enjoy (I sure did!)

 



Baja Vegan Fish or Shrimp Tacos

 

 

 

Beer Batter~

1 c. all purpose flour

1 tsp salt

1/2 tsp black pepper

1 c. vegan beer 

Mix flour, salt and pepper in a medium bowl. Whisk beer in slowly. The consistency should be on the thicker side.  Set aside for at least 10 minutes.

 

 

 Sriracha Cream Sauce~

1/3 c. veganaise

2/3 c. vegan sour cream or the cream from the top of a can of coconut milk

 (*tip*~ open can and leave in refrigerator overnight to make a nice creamy solid top.  You may need two cans to make enough cream yield.)

Sriracha sauce

1 tsp lemon zest

1 Tbs fresh lemon juice

Salt to taste

Black pepper to taste

Add veganaise, vegan cream, Sriracha, lemon zest and juice to a bowl and whisk just until incorporated.  Season with salt and pepper. Cover and refrigerate until ready to use.

 Fish or Shrimp Tacos~

Oil for frying

1 c. all purpose flour

1 Tbs Old Bay Seasoning

1 tsp salt

2 bags gardein chick’n scallopini or 1 box vegan shrimp, thawed

1 Tbs Black pepper 

 

In a deep fryer or fry pan over medium heat, heat oil until it reaches 350 degrees.  In a paper or plastic bag, combine flour, Old Bay Seasoning, pepper and salt. Add the fish  or shrimp pieces to the bag, a few at a time, shaking to coat with the flour mixture.  In small batches, dip the flour coated fish or shrimp into the beer batter and coat well on both sides. Fry in the hot oil until golden brown and cooked thoroughly, about 4-5 minutes. ( Over crowding your fryer will keep the fish from cooking nicely and will cool down your oil too quickly.) Place on paper towels to drain.  

 

Assemble your tacos with the Fish or shrimp and the items below, then drizzle with Sriracha cream sauce.

Corn tortillas

2 c. green and purple shredded cabbage

1 c. chopped tomatoes  sprinkled with 1/2 tsp salt

1 c. chopped  white onions sprinkled with 1/2 tsp salt

 

 

Enjoy and happy Eating~