A Vegan Thanksgiving

This year was my first Thanksgiving as a vegan :) After checking out many different recipes, I decided that my contributions to our family dinner would be Isa Chandra's Chickpea Cutlets and Greens Restaurant in SF's Roasted Brussels Sprouts, which was published in this years Nov/Dec Vegetarian Times magazine. I was also going to make a homemade vegan pumpkin pie, but ran out of time and instead purchased a Fabes Pumpkin Pie from Whole Foods. While I was there, I discovered a vegan "whipped cream" called Rice Whip, which is pretty tasty!

My mom made the following alterations to her usual side dishes to make them vegan:

-Sweet potatoes: agave sweetener instead of butter and brown sugar

-Green beans: raw (my favorite) instead of cooked with butter

-And her cranberry sauce was already vegan :)

Everything was easy to make, healthy, earth friendly, cruelty-free and delicious. My non-vegan family members even enjoyed my vegan contributions :) Below, you can find the recipes and the photos that I took throughout the process.

Chickpea Cutlets

I also made a sauce to top the chickpea cutlets with:

-red wine

-olive oil

-white onion

-sliced crimini mushrooms

-dried thyme

-paprika

-garlic

-earth balance vegan butter

Heat olive oil on medium heat in a sauce pan with white onion and the crimini mushrooms. Add thyme, paprika and garlic. Allow the onions to caramelize, then bring to a low heat and pour in red wine. Toss in about three tablespoons of vegan butter and stir. This paired really well with the chickpea cutlets!

Roasted Brussels Sprouts

(This is the recipe from the Vegetarian Times magazine)

2 lb. brussels sprouts, halved

3 tbs. olive oil

2 tbs. maple syrup (I used a maple syrup from Trader Joe's that has NO high fructose corn syrup)

2 tbs. butter (optional) (I used my vegan butter... Earth Balance)

1. Preheat oven to 400. Toss brussels with oil in large baking dish or sheet and season with salt and pepper. Roast for 45 minutes, or until tender, loosening sprouts from baking sheet with spatula every 15 minutes.

2. Transfer to serving bowl, and toss with maple syrup and butter.

And last but not least, here is the pumpkin pie (and rice whip!)

What's the story of your food?

Nourish Trailer from Nourish on Vimeo.

Vegan Crepes

I'll admit.... the hardest part about becoming vegan was giving up crepes. They are my favorite, hands down. After a few months of being vegan and thinking that making a vegan version of crepes would be pretty impossible, I checked out a few different recipes for them. I found that flaxseed and buckwheat recipes do not work for these if you are used to the non-vegan kind. Here is the tastiest recipe so far:

1 cup unbleached all purpose flour

1 1/2 cups soymilk (or almond milk, soy milk creates a denser batter)

3 tsp ener-g egg replacer (mixed with 4 tablespoons of H2O)

2 tbsp of canola oil

2 tsp vanilla extract (if you're making these for savory crepes, you should probably use 1 tsp)

a dash of salt

Bring your skillet to medium heat. Butter it up with some Earth Balance Natural Buttery Spread, depending on your skillet size and how large you want your crepe to be, scoop 1/2 cup or 1 cup of the batter into the skillet. Depending on how talented you are at crepe making, you can either rotate the pan to spread the batter or with a thin, flat, rubber spatula spread the batter around the skillet. It should be ready to be flipped fairly soon; these can be fragile and take a lot of attention. Once your crepe is done, make sure to wipe the skillet and add more Earth Balance before pouring the batter for the next crepe.

Your first crepe might turn out like this...

But it will definitely get easier with practice :)

There are so many ways to enjoy these! Tonight, our crepe menu was:

- lemon, sugar, agave, strawberries

- semi sweet vegan chocolate chips, agave, strawberries, cinnamon

- agave, cinnamon, sugar

Delish :)

Happy Birthday Laura

Rainy Day Grilled Cheese Sandwich

This weekend was one of our first rains of the season...My favorite ways to spend a rainy day include some music making, game playing and enjoying warm comfort food. Being vegan makes the third part a bit more challenging than usual. On a trip to the Davis Co-Op, Nick and I picked up some freshly baked sliced French bread (from http://daviswiki.org/Village_Bakery), vegan monterey jack cheese (http://www.followyourheart.com/), crimini mushrooms and a poblano pepper, in hopes of creating some simple and satisfying sandwiches. We began with sauteing the sliced mushrooms and roasted the poblano pepper over the gas flame on the range, buttered up both sides of the slices of bread with Earth Balance Natural Buttery Spread, warmed the bread for a bit, added the slices of vegan cheese and covered the skillet to help melt the cheese. After the cheese began to melt we added the sauteed mushrooms and slices of the poblano pepper. Once the bread was toasted, we finished assembling and proceeded to devour before playing some Banana Grams and Jenga. They were everything we wanted and more :)

A Molly & Theresa Creation...

Tonight my friend Molly and I decided to bring some of our ingredients together and see what we could create. Here is what happened when my sweet chili sauce, soy sauce, and mushrooms met her Thai rice noodles, snap peas, bok choy, and chili peppers.....

-Olive oil
-Rice Vinegar
-Sweet Chili Sauce (Tj's)
-Soy Sauce
-Sesame Seeds
-1 clove garlic (chopped)
-1 shallot (sliced)
-1 chili pepper (chopped)
-Bok Choy (full or sliced)
-Sliced white mushrooms
-Sugar snap peas
-Thai rice noodles

While the rice noodles cooked, we added all of the other ingredients into a stir fry. First the olive oil and garlic, then shallots and mushrooms. After those cooked for about 5 minutes on medium heat, we added the bok choy, chili peppers and sugar snap peas. We mixed some of the sweet chili sauce together with the soy sauce and poured it over the stir fry about two minutes before it was done cooking. After the noodles were ready, we tossed them with some rice vinegar, added the stir fry and noodles together and topped our servings with some sesame seeds. It was delicious!!

An 11 year old presents "What's Wrong With Our Food System"

Spaghetti Squash

It's autumn! Time for pumpkins, squash and beautiful foliage! I was introduced to spaghetti squash by a friend at the beginning of college and love it... Spaghetti squash tastes great with any sauce, I made a tomato basil sauce with some garlic and red wine this time (YUM). Preheat your oven to 350, cut the squash in half and scrape out all of the seeds. Then, place both face down in a baking pan with a 1/2 inch of water. The squash should bake for about 45 minutes, once they are done allow them to cool. Once they have cooled, take a fork and scrape the inside and surprise!- it's spaghetti! Now just add your favorite sauce and enjoy :) (One squash made about 4 servings.)