The Great Vegan Adventure

Let the Adventures Begin


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Chili sin Carne al Mole

Chocolate in chili for dinner?! This sounded awesome! It is a recipe from Vegan With A Vengeance and it sounded like the perfect dish to prepare after a morning of ballet practice and a stressful afternoon full of birthday party chaos for A’s friend’s fifth birthday.
This seemed innocent enough, beans, onion, bell pepper, spices and cocoa powder. Simmer for about 30 minutes and allow to sit for 20 minutes.

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I served this will a little dollop of vegan sour cream.

No one liked this. When I ate the first spoonful, my stomach lurched and I almost vomited. It was runnier than normal chili, more like a soup. I could taste some of the cocoa, but it just wasn’t working for me. I’m not sure why I hated this so much. I love chocolate…I love chili….so, shouldn’t I love them together? Apparently not. I couldn’t get anyone else to eat this either. Even Baby J who is usually my main supporter and will eat anything I make wanted no part in this one. Oh, well. Mark this one off as “Nope.”


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Orange Setain Stew

I know I’ve said this before, but winter is the perfect time for soups and stews. This one appealed to me because it is a slow cooking stew. It is another recipe from Home-Cooked Vegan Comfort Foods and honestly, my faith in this cookbook is a little rocky from the last attempted recipe that absolutely mutilated my taste buds and completely shot my pride. See my last post. Anyway, I spayed a little Bactine on my wounded pride, because it burns less than alcohol, and went to the fridge to gather my ingredients.

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Chop up your veggies and place in a heated pot.

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Measure out your seasoning.

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Chop your roasted red peppers.

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Add both to the pot.

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Mix together the broth.

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Add to the pot.

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Allow to summer for about 60 minutes, then add seitan, I used tofu, to the pot. Allow to cook for another 20 minutes.

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Ladle into a bowl and serve!

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This soup was very delicious! A, B, and myself really enjoyed it, but Baby J enjoyed it more than any of us. He ate four helpings! This soup was still fantastic reheated up the next day. It made the house smell wonderful and left us full and satisfied. This is definitely a recipe that I will make again.


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Slow Cooker Russian “Chicken”

Oh, how I love the ease of using a glorious slow cooker to prepare dinner! Throw everything into a pot, forget about it, and after a few hours dinner is ready. This is a recipe from Home-Cooked Vegan Comfort Foods and you get to make your own, wait for it, seitan! No, not the devil! Seitan, you know, wheat meat. I bet you’re drooling now.

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First, I gathered all of my ingredients for the broth of this dish. Mix it up.

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Pour the broth into the slow cooker.

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Next, gather your ingredients for the home-made seitan.

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Mix together the dry ingredients.

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Then mix together the wet ingredients and add those to the dry. Mix together and knead it a few times. It should be kind of firm and elastic in consistency.

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Let the seitan rest for about 20 minutes so the gluten can develop. Then, divide into six equal pieces and try to flatten them out as much as possible. Place the pieces into the slow cooker in a single layer and allow to fester, I mean, cook for about three hours.

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I served this recipe with rice and steamed broccoli, just like the cookbook recommend.

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I’m very devastated to report that this dish was such an epic fail. The flavor from the broth was weird and strangely artificial, I’m guessing from the vegan mayo. The seitan itself had a doughy consistency and didn’t remind me at all of chicken. I have eaten seitan that has made me joyful and proud to be a vegan. This seitan, was nothing like that. My husband, bless him, tried it but did not want another bite. My daughter,A, licked it and wouldn’t eat it. I ate it because by God someone was going to and Baby J loved it. I’m shocked too. He ate all the little pieces I have him and asked for more. He is so my son, my little vegan baby.

Anyway, I will never make this meal again. It was absolutely horrible….I’m even considering ripping out this page in the book so I won’t be tempted to recreate this dish ever again.


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Red Velvet Cupcakes

What’s Valentines Day without red velvet something? This is a recipe from Vegan Cupcakes Take Over The World. This was a very fast and easy recipe to whip up on a busy weekday. I didn’t get a chance to snap as many picture as I would have liked because I had to keep checking on the kids and I was also multitasking and preparing dinner at the same time as baking….so you understand.

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This was a very moist cupcake with lots of chocolate flavor, absolutely prefect for the holiday. The cream cheese frosting that adorned this lovely creation came together in just a few minutes and tasted like non-vegan cream cheese! I have always been a huge fan of red velvet cupcakes and I’m thrilled to know I never have to give them up.


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Chick’ N’ Waffles Party

When my husband came home from work last night I didn’t have dinner prepared like a good little housewife. Instead, the kids had kept me busy all day and the hours just got away from me. I needed something that I could throw together fast! Something tasty and, of course, vegan. I turned to my ever growing library of cook books and found this vegan take on a soul food classic.
This is another recipe from Home-Cooked Vegan Comfort Foods. It’s extremely easy to prepare because you really only need to make the waffles. I found these vegan “chicken” patties at Kroger and they are amazing! The texture is so close to the real thing that I had to grab the package and reread the ingredients to make sure it didn’t contain meat.

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While the patties baked in the oven I prepared the waffles. When they were both done I stacked a patty on top of a waffle and poured maple syrup all over it!!

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It was an unbelievably delicious combination! The sweetness from the maple syrup paired very well with the saltiness from the chicken patty. The waffle was soft and chewy and you got a little crunch from the patty. It was such a wonderful way to end a stressful day. I will have to make these again soon.


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Be-My-Valentine Chocolate Oatmeal

Good morning to me! This is,yet another, recipe from The Vegan Slow Cooker. I love the thought of chocolate for breakfast. When I was growing up, I always had some kind of chocolate cereal for breakfast, Count Chocoula was my favorite. But, now that I’m an adult, I feel as though I should be a role model and prepare healthy meals so my kids learn healthy habits to last them a lifetime. What? Oatmeal is totally healthy!

This recipe is really easy to throw together. Mix everything together and and cook on low for 6-8 hours.

In the morning, you get to wake up to oatmeal, glorious chocolate oatmeal. You will need to add sugar to this recipe. When I asked B if it needed sugar, his reply was, “Yes, all of it.” A tablespoon was the perfect amount for me. I loved this oatmeal so much! It was warm and calming and reminded me of chocolate pudding. The rest of the family was not too crazy about this dish, but I really enjoyed it and I plan to make it again. Even if it is just for myself.

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Smoky Mac and Cheese

I’m always very skeptical when I see a vegan Mac and “cheese” recipe. I’ve made a few vegan versions of this dish and no one ever enjoys it or says “Thank you.” I usually just get dirty looks at the table and end up throwing the concoction away. But I saw this recipe in The Vegan Slow Cooker and thought “why not?” And the picture made the dish look really appetizing.

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I liked that this recipe only had a few ingredients.

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Add everything to the slow cooker and cook on high for a hour and a half.

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I didn’t expect the Dayia cheese to melt as well as it did! I was really excited because it looked like non-vegan mac and cheese and it looked just like the picture in the cook book! I’m always thrilled when it looks just like the picture! Victory for me!

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We added some bacon bits, because everything is better with bacon. The first few bites were really good, but the more we ate of the dish, the more we didn’t want to. It was a very heavy meal, and the over processed vegan cheese started to make us gag after a while. I think this would be better suited as a side dish as opposed to a main entree. I’m not sure if I’ll make this again, if I do I think I’ll add some veggies to it so it has more flavors to enjoy.


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“Bacon” Onion Biscuits

I think that I could put bacon in anything and B would adore it. And to be honest, I truly miss bacon. It’s my vegan kryptonite. I’ve found “bacon” bits that are similar in flavor, but they just aren’t the same. Anyway, they do satisfy most of my bacon cravings and a farm animal didn’t have to die for me to enjoy it.

This is a recipe from Home-Cooked Vegan Comfort Foods. I didn’t put in the onion because I knew B would hate it, and I was making this for him!

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Mix the vinegar with the soy milk to create “buttermilk.”

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Mix your dry ingredients together, then use your fingers to cut in the Earth Balance.

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Add the wet ingredients.

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Stir to combine, then turn out onto a floured surface. Knead the dough a few times and press until one inch thick.

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It says to cut out circles with a glass, and that’s the way my Nana always did it, but come on! I used a knife and cut it into six Portions.

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Sprinkle with a little vegan cheese and bake for 12 minutes.

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These were deeply satisfying! They had the same texture and flavor that I remembered eating as a kid in my Nana’s kitchen. They were crisp on the outside, soft and buttery on the inside and had that pop of bacon flavor from the bacon bits. The whole family enjoyed these with dinner and the next morning I poured homemade vegan pepper gravy over them for a biscuits and gravy breakfast. So delicious!


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Cappuccino Muffins

Some mornings you jut need an extra dose of caffeine before you take on the day. On “those” types of mornings, you need a cappuccino muffin from Home-Cooked Vegan Comfort Foods.

These were pretty simple to make.

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Mix together the wet ingredients.

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Mix together your dry ingredients.

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Stir to combine.

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Pour batter into a prepared muffin tin.

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Bake for about 18 minutes in a 350 degree oven. Then place on a wire rack to cool.

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These muffins were really tasty! They were moist, dense and full of chocolate flavor. However, I think that the chocolate overpowered the coffee flavor because I didn’t get very much of the coffee flavor that I was hoping for. I think next time I’ll add and an extra tablespoon of espresso powder to the batter.


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Curried Split Pea Soup

I simply adore a warm bowl of soup on a cold winter day. My husband does too and I love to make this soup right before he comes home from work. He can walk into a kitchen full of this delicious aroma and I feel like June Cleaver.

This is a recipe from Vegan With A Vengeance and I make this recipe at least once a week. I know a lot of people think of Linda Blair from The Exorcist when they hear “split pea soup,” but hear me out. This soup is fantastic and will absolutely dazzle your taste buds!

It’s also incredibly easy to make! Chop your onion, throw it in the pot and sauté for five minutes. Add your ginger and spices and cook for two minutes. Add your liquid, then your split peas. Cover the pot and bring to a boil. Allow to cook for about an hour. I love to serve this over brown rice, so I start a pot of rice at the same time and they’re done together.

When I think of curry, I always think of spicy, but this dish isn’t spicy. Just full of flavor. This is great reheated the next day as well. Everyone in my house loves this soup. The last time I made it, Baby J, my 14 month old, had three bowls of it!! I’m always stunned by how much little boys eat.

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