Vegan MoFo - Quick Homemade Pumpkin Ice Cream

Last Thursday I went to Lula's Sweet Apothecary and had the pumpkin ice cream. For dinner.
I knew within moments of the first spoonful that I would be recreating this in my kitchen.

Before we begin, you'll need to freeze some pumpkin puree. Interestingly enough, I had a dream about piping pumpkin puree into ice cube trays. As my dream predicted, it is very easy to fill the ice cube trays if you use a pastry bag. You could also use a ziplock bag with a tip cut off. Or, you could just use a damn spoon. You should be able to fill one and a half trays from one can of pumpkin. Freeze your pumpkin for a few hours until solid, I recommend overnight.

(Bonus: my dog happens to enjoy a cube of frozen pumpkin as a treat, and I'll bet your dog does too!)

Quick Pumpkin Ice Cream Serves 1

• 8 frozen pumpkin cubes
• 1/4 of a frozen banana (about a 2" piece)
• 6-7 tablespoons non dairy milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg, cloves & allspice
• 1/8 teaspoon ground ginger

Let your pumpkin cubes sit out for a few minutes, otherwise they will propel around your food processor like tiny little rockets and your neighbors will come running to see what that "machine gun" noise was. Add the pumpkin cubes and banana to your processor and begin to pulse. Add the non-dairy milk one tablespoon at a time until you have the consistency of soft serve ice cream. Scrape the sides with a rubber spatula and add the spices. Pulse a few times to fully incorporate the spices. Serve as is or pop it into the freezer for just a few minutes for a firmer ice cream.

Note: if you freeze it for too long and are having trouble scraping it out because it is solid as a rock, break the ice cream up into pieces and add it back to the food processor. Add about 1 tablespoon non-dairy milk and pulse until you have the consistency you want.

Top with chopped walnuts, if you dare.

Taco Salad

This is a simple and speedy way to use up those nagging kitchen staples and create a yummy meal all at the same time!

What you are looking at here is 2 small bunches of shredded romaine, 1 package (1 1/2 lbs. prepared) of soy curls, 1 can of black olives, 3 ears worth of corn (roasted), 1/2 of a red onion, blue corn chips and Queso.

Not only is this super quick and super easy but it's also customizable. Don't like black black olives? No problem! Want to add avocado? Go ahead! Soy curls not your thing? This is the perfect time to use any veg. protein of your choice. 

My soy curls were prepared very simply. First soaked for 10 minutes in warm water. Then cooked in a skillet with a blend of chili powder, cumin, paprika, garlic powder, coriander and the juice of 1 lime. About 10 minutes in the pan and they were done.  

The fun part is getting to arrange your salad...

I roasted up some fresh corn for this bodacious buffet and even that was super quick! Here's how you roast up corn at home in a flash. 

Roasted Corn

• 3-5 ear of corn

Preheat your oven to 475º F.

Cut the kernals off of the cobs and arrange in a single layer on a baking sheet. Cook for 5 minutes, remove from oven and scrape up the corn. You basically want to just move the corn around so that it cooks evenly. I run a metal spatula down the sheet in rows, turn the corn and flatten it again. There's no real scientific method to moving corn so just do whatever works for you at that moment. Into the oven for another 5 minutes, and you are done! Serve warm. I highly recommend you do roast up some corn at home, if for nothing but the incredible sweet smell that will fill your kitchen. You can even freeze the roasted corn and save it for a later use.

*Quick and Easy* Fall Vegan Picnic

If summer and I were soul mates, then fall would be my secret affair. Anyone who knows me knows I love the sweltering temperatures of a hot summer day, but when the cool fall air begins to creep in I can't help but secretly get all giddy on the inside.

 For me, fall is the perfect time for picnicking. Yesterday we enjoyed our first picnic of the season, complete with a bike ride around Manhattan.

Tired bikes, resting up.

On the menu was a brown, wild rice salad with slivered almonds, sun-dried tomatoes, cranberries and a sprinkle of arame. This came together in a snap. I had a ziplock bag's worth of the rice already cooked and in the freezer. All I had to do was quickly warm up the rice (I popped it in the microwave for about 5 minutes). Toss in the cranberries, sun-dried tomatoes and almonds (all pantry staples around here) and there's a complete meal. All of the ingredients really complement each other well. You get the creamy earthiness from the rice, a burst of sweetness from the cranberries, a salty bite from the tomatoes and a little crunch with the almonds. This is especially perfect picnic food since you can enjoy the rice warm or cold.

Blue corn chips and Queso were perfect for snacking along with 2 macoun apples to round it all out. The last of the coffee cakes for dessert and 2 sample size Larabars as an extra treat/boost of energy. Have a look...

All packed up!

Queso... yummm!

So good, and soo filling!

It's not a picnic without a red blanket...

good company...

and a nice view makes it complete!

ELT: Eggplant, Lettuce, Tomato

Okay, technically I'm using spinach, not lettuce. But EST just doesn't do it for me.

Eggplant right is super in season and really cheap right now. I picked up a really pretty one the other day for about a buck. This pretty baby is destined to become bacon. Yes, that's right. Bacon. I have been dying to make the eggplant bacon from Appetite for Reduction, and today is the day. (Edit 10/11: Isa posted the recipe for the eggplant over at the ThePPK, so if you still don't have the book {why?} you can grab the recipe there.)

This is super easy, especially if you don't screw up and let the eggplant stick to the pan like I did.

Eggplant Lettuce Tomato Sandwich

• 1 batch eggplant bacon
• 1 batch Cesar Chavez dressing
• 1 large slice of tomato 
• small handful of baby spinach (or a few leaves of romaine)
• sandwich bread of your choice (I used a large piece of leftover baguette)

Carefully spoon the dressing onto both pieces of bread. Really let it soak in, pour on tons of it. Lay the tomato slices on the bottom piece of bread. Layer on the spinach or other greens using and top with your eggplant bacon. Close it up with your remaining piece of bread and take a huge bite!

Quick & Easy Veggie Rice Pilaf

Another quick and easy one tonight folks! Can you tell how lazy I've been lately? But hey, a delicious meal doesn't need to be complicated. This is actually the 2nd night this week I've made a rice pilaf dish. The first one though had a longer cooking time. You can also use this as a kind of "clean out the fridge" type meal. I had some broccolini that was starting to wilt so in the pot they went! Definitely feel free to sub any veggies you have at the moment.

Vegetable Rice Pilaf

• ~1/4 cup vegetable stock, broth or bouillon cube (just enough to cover the pan)
• 1 large carrot, grated
• 1 garlic clove, grated
• 1/2 bunch broccolini, finely chopped
• generous dash of tumeric
• 1/2 cup orzo
• 1 cup brown rice
• 3 cups water (or more veg. broth)

Gently simmer the carrot, garlic and broccolini in the veg. stock for about 2 minutes. Add the tumeric and stir. Add the orzo, rice and water, stir and briefly bring to a gentle boil. Simmer, covered on low for 25-30 minutes, until the rice is fully cooked. Taste for seasonings and fluff it up!

Easy Tomato Coconut Curry Soup

How is the weather where you live? Today is day # 2 of crappy, rainy weather in NY. Here's a quick soup that feels like a big warm hug on a cold day.

Tomato Coconut Curry Soup

• 1-2 teaspoons olive oil
• 1/2 onion, diced
• 1 garlic clove, minced or grated
• 1 carrot, minced or grated
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/8 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 pinch sugar
• 1/2 cup coconut milk (I used So Delicious, unsweetened)
• 1 28 oz can crushed tomatoes
• 1-2 handfuls baby spinach, roughly chopped

Heat oil over medium heat, cook onion 1 minute. Lower heat to medium low, cook onion 3 more minutes. Add garlic and carrot, I grated these both right into the pot. Add all of the spices, salt and sugar, cook about 2 minutes. It will look a little like a paste at this point. Turn the heat down all the way to low and add the coconut milk. Mix it all together, the color will be a beautiful golden yellow. Turn the heat up to medium again and add the can of tomatoes, plus 1/2 a can's worth of water. Bring it up to a gentle boil and toss in the spinach. Simmer just until the spinach is wilted and enjoy, perhaps with some crusty bread.

onion, garlic, carrot & spices 

add coconut milk...

add tomatoes, then spinach...

Yum.

Tofu Ricotta

I love(d) ricotta cheese. One of my favorite ways to enjoy it was with a sprinkle of sugar mixed in, on top of a big bowl of pasta. Those days are behind me but when a dish calls for a creamy ricotta like ingredient, it's easy to substitute with a quick homemade tofu ricotta. Here is how I make mine...

Tofu Ricotta

• 1 block firm tofu
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

Crumble the tofu into a bowl. (Tip: I use a potato masher to mash the tofu.) Your tofu should have the consistency of ricotta cheese (duh). Mix in the spices until completely combined. Use immediately or cover and refrigerate.

Snack Time: Supreme Nachos!

I love snacks, and I don't hold back when it comes to snacking. My usual suspect is popcorn. Today I was scavenging for a snack, but knew popcorn wouldn't fill me up enough. Nachos to the rescue!

Supreme Nachos
serves 2 fairly hungry people, or 1 ravenous person

• 3-4 handfuls blue corn chips
• 1/2 cup black beans
• 1 spring onion, sliced
• 1/4 cup of Daiya cheddar shreds
• 1/4 cup Daiya pepperjack shreds
• 1/4 cup salsa

Line a large plate with chips. Top with beans and onion, then sprinkle on Daiya shreds and salsa. Microwave for about 1 minute. Eat with a spoon. Or not, but I certainly did!

Fennel & Arugula Salad

On hot days like today, it's hard to imagine actually cooking anything. Luckily this delicious spring salad comes to the rescue with crispy cold slices of fennel, spicy arugula, salty bites of kalamata olives and just a squeeze of lemon.

Fennel & Arugula Salad

serves 2

• 2 large handfuls of arugula
• about 1/2 a fennel bulb, thinly sliced
• small handful kalamata olives (about 5-10)
• olive oil
• juice of 1/2 a lemon
• salt and pepper to taste

Toss arugula and fennel slices and plate. Top with olives, drizzle with oil and lemon juice. Sprinkle with salt and pepper.

Tofu Scramble

This morning was super busy. I managed to drink my usual couple (2 or 3 or 4..?) cups of coffee while getting some errands done (bike ride, farmers market, Whole Foods, re-arranging cabinet items, pizza dough making, etc). Sometime around noon I realized I hadn't eaten a thing yet, and man was I starving. I decided to whip up a quick tofu scramble with my recently purchased Daiya pepperjack shreds!! (Which are by the way, amazing!)

Tofu Scramble

• 1 spring onion, roughly chopped
• 5 mushrooms, sliced
• 1/2 block extra firm tofu, drained but not pressed
• tumeric to taste
• garlic powder to taste
• salt & pepper to taste
• Daiya shreds (optional)

Lightly spray a large pan with cooking spray and quickly saute the onions and mushrooms over medium high heat about 3-5 minutes. Crumble tofu into the pan and give it a quick mix. Don't worry about the liquid from the tofu, you need that moisture in the pan. Generously sprinkle with tumeric (Really no measuring needed here. I like a lot, so use your own judgement and taste buds. Don't trust yourself? Just use a teaspoon or so). Add garlic powder to taste (or about 1/2 teaspoon) and sprinkle with salt and pepper. Cook for about 3-5 minutes or until most of the moisture has cooked down. If using, sprinkle Daiya shreds on top of the tofu and turn the heat off. Turn once or twice just to melt the shreds. I made my scramble into a burrito with an Ezekiel wrap and topped with lots of yummy salsa.

"Because people like to say salsa." 

Pasta with Zucchini and Tomatoes (and Bruschetta!)

I had planned on making this dish for my grandparents when they came to visit. My grandfather has a very restricted diet due to some health issues. They definitely don't understand why I (or anyone) would choose to eat vegan, but I am determined to become their personal chef this summer and show them just how much their quality of life can be improved just through food.

Regrettably, I don't have a photo of the dish. It's so quick and easy that I devoured it before I could get the camera out. 

Pasta with Zucchini and Tomatoes

• 1/2 lb whole wheat pasta
• 2 medium sized zucchini
• 1 28 oz can diced tomatoes
• 1 tablespoon olive oil (optional)
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder

First, get your water ready for the pasta, this dish comes together quickly. Now, thinly slice the zucchini lengthwise, about 1/8" thick. I used a mandolin* to get nice even pieces. If using oil, heat in a large pan over medium heat for about a minute and add dried herbs and garlic powder. 

If not using oil just continue with the following directions, adding spices with the zucchini. 

(Make sure you add the pasta when the water starts boiling!) Add zucchini slices to pan. Cook about 1 minute, turn, then add entire can of diced tomatoes, including the liquid. Cover and let cook on medium until the pasta is done. 

Alternatively, you could marinate the zucchini in the oil and seasonings for an hour or 2, or even overnight. But who has that kind of time. 

To serve, scoop pasta into bowls and top with zucchini tomato mixture. Add salt and pepper if desired.

Now, this recipe also becomes an easy bruschetta. Just follow the same cooking directions for the zucchini and tomatoes. You may want to chop the zucchini into smaller pieces, or you might not. Spoon the mixture over a nice piece of Italian bread and enjoy.

*You don't have a mandolin yet? Seriously, what the hell are you waiting for. You can get a good quality one for pretty cheap basically anywhere. I have a handheld one, it was about 20 bucks. This may be one of the best kitchen tools to have. Now, go get yourself one. Go on. I'll wait...

Chickpea Salad Sandwich

I have been sitting on this recipe for quite some time now, and have made it several times, so I thought maybe now I should share it. One of my favorite things to eat as a kid was tuna on a bagel. I loved the way my mom made it with little bits of cucumbers and then piled it up high on a toasted bagel. This is just the first of several tuna turned vegan recipes to come, so stay tuned.

Chickpea Salad Sandwich

• 1 cup chickpeas
• 1/2 cup cucumber, diced
• 1/4 cup onion, diced
• 1-2 tablespoons vegan mayo
• 1-2 teaspoons kelp seasoning
• sea salt & black pepper to taste
• bagel/bread slices/pita/etc...

Place chickpeas in a food processor and gently (you don't

Pulsed chickpeas should look like this.

want hummus) pulse 15 times. If you don't have a food processor, you can mash them with a fork. In a small mixing bowl, combine chickpeas, onion, cucumber, mayo and seasonings. Place a heaping pile of chickpea salad onto your bread of choice, and devour.

Seitan Stir-Fry

If I had a signature dish, this would be it. It is a regular, go to, I'm starving right now, busy weekday, feel too lazy to cook, quick and easy meal. The ingredients are few and pretty basic, plus it is also really versatile, and can be adjusted to suit your own taste. Let's have a look...

Seitan Stir-Fry

• toasted sesame oil  
• 1 package seitan (I used WestSoy chicken style, feel free to sub your favorite brand or homemade)
• 1 cup mushrooms, sliced (cremini, white button, or baby bella)
• Bragg's Liquid Aminos (or soy, tamari, etc)
• freshly grated ginger, to taste
• 1-2 bunches broccoli, chopped into small-ish florets 
• sesame seeds

Heat a drizzle of sesame oil over medium high heat. Add seitan and cook until browned about 10 minutes. Be sure to keep the seitan moving in the pan, it will stick to the bottom otherwise. Add another drizzle of oil if needed, and scrape the bottom on the pan for the good browned bits. Add mushrooms and continue to cook another 5-7 minutes, until shrooms are nice and softened. 

Remember, keep moving the food around with a nice sturdy rubber spatula. Add a light drizzle of Bragg's, just enough to cover the bottom of the pan. It will sizzle, just give it a good mix. Grate your ginger right into the pan. A little ginger goes a long way, so don't over do it, kay? Stir, stir, stir. At this point add the broccolli, mix, then add another drizzle of Bragg's. Throw a top on the pan for about 2-3 minutes, this will steam up the broccoli. Remove the lid, and give everything a good toss. Plate up and sprinkle with sesame seeds. Now, devour. Omnomnom.

lasagna stoup

I veganized this recipe after my mom made it and promptly called me to rave about it. She thought it could be easily adapted, and well, she was correct. Lasagna stoup is the perfect meal on those days you get home from work late when its freezing out and you need something comforting. It comes together pretty easily, and if you are strapped for time takes about 30 minutes from start to finish. 

Vegan Lasagna Stoup original recipe from Rachel Ray

• olive oil to coat
• 1 package Gimme Lean ground beef style (see note) 
• 1 large onion, finely chopped
• 2-3 carrots, finely chopped
• 3-4 cloves garlic, minced
• 4 cups vegetable broth or water + 2 cups
• 1 can 28 oz crushed tomatoes with basil
• 1 pound lasagna noodles, broken into jagged pieces
• Daiya mozzarella to serve

In a large pot or dutch oven heat olive oil over medium high heat. Break up the Gimme Lean in the pot and cook until browned. Add onions, carrots and garlic and cook until pretty soft, about 5 minutes. Season with salt and pepper if desired. The grounds will stick to the bottom a bit so keep scraping with a good spatula. When you add the liquid it should all come up pretty easily. When veggies are cooked, add the veg. broth and 2 cups of water or all 6 cups of water and the tomatoes. At this point you can cover and leave it on a simmer for a while until you are ready eat. If you don't have much time/are starving, cover and bring to a boil. Add your lasagna pieces and cook until al dente. Season again with salt and pepper to taste. I also like to add a nice dusting of dried Italian herbs. Serve in large soup bowls and sprinkle with Daiya mozzarella if desired. 

Note: I use the Gimme Lean basically out of convenience. It's easy and predictable and cooks up pretty well. I'm sure crumbled seitan, tofu or tempeh would make fine substitutions if you don't like the fake meat stuff.

Granola

A few nights ago I was seriously craving cookies. I've been known to begin baking in the middle of the night if a craving strikes me right. Or if someone here begs enough...
So there I was, debating whipping up a batch of cookies at 10 p.m. I decided to make some granola instead, as I'd also been wanting cereal in the morning. It felt like a pretty good compromise.



Vanilla Almond Granola

• 1 cup rolled oats
• 1/2 cup almonds, roughly chopped
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons Earth Balance, melted
• 2 tablespoons agave nectar
• 1 teaspoon vanilla extract

Preheat oven to 325˚F. In a large mixing bowl combine oats, almonds and coconut. In a separate small bowl, thoroughly combine melted Earth Balance, agave and vanilla. Pour wet mixture over oat mixture and mix well until oats are entirely coated. Spread mixture onto a baking sheet, bake 10 minutes. Mix, then bake another 10 minutes, until golden brown. Allow to cool completely so that oats can crisp up.

noodles.

Tonight was one of those nights where I get home from work, get busy doing mundane things, and then BAM! I'm starving. I wanted noodles, and I wanted them now. Luckily, last night I stumbled upon a great post showcasing noodles on house vegan.

Here's what mine looked like (in bad lighting).

I've been craving the Garlic Teriyaki Noodles (snack #5) since last night. Instead of a snack portion, I bumped up the volume to make it a full dinner. I used 1lb. of whole grain linguine and made my own teriyaki by simmering Braggs and a little sugar until it thickened up a bit. For an extra kick I added a dash of ground ginger. Other than that I followed the original directions. I think next time I'll toss in some broccolini or maybe even some fresh baby spinach. Tofu? The possibilities are endless.
What I loved about this meal is that it was super quick, required few ingredients (things I always have on hand) and satisfied my need for noodles in no time.

I suggest you try it out, it is delish! Thanks house vegan!