The Great Vegan Adventure

Let the Adventures Begin


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Protein-Packed Waffles

This is a recipe from The Kind Mama. It sounds crazy when you first read it, but this recipe is delicious! It’s crazy because you use raw beans that you soak overnight! You dump the beans with four cups of water into a blender and purée it up, then add the rest of the ingredients and blend the concoction until smooth. I thought that it would taste strange, but it was surprisingly yummy. The raw beans give it a nutty texture and flavor. If I hadn’t make these myself I never would have believed that there were beans in them. It makes a lot of waffles, so there’s plenty for leftovers.
I love this recipe and I will definitely make these waffles again.

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Ginger-Pear Waffles

This is a recipe from Vegan With A Vengeance. I have come to love waffle recipes because they are a breeze to prepare! This recipe is fantastic. The ginger and other spices give it a nice, but not too powerful, kick and the grated pear adds a little bit of texture and sweetness to the mix. Everyone loved these waffles, especially little J who ate two whole waffles! That’s how many I ate! He’s only 16 months and he eats as much as me sometimes. I guess little boys eat a lot.

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These waffles were wonderful. My entire household loved them and I plan on making them again on a weekend very soon.


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Cocoa Kahlua Pancakes

This is an amazing recipe from Home-Cooked Vegan Comfort Foods. I was driving back from my yoga lesson when I saw a huge billboard advertising breakfast at Denny’s restaurant. Gigantic pillowy, golden-brown pancakes with butter and syrup were just one exit away. Did I exit and immediately turn left? Nope! I went home where I knew I had every ingredient needed to prepare delicious vegan pancakes.

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These pancakes puffed up like a dream! They were fluffy, rich, and decadent. The Kahlua and espresso powder give it a glorious adult taste! The espresso helps to bring out new depths to the already chocolate flavor. This was a winner for sure! I will make these babies again whenever I need a pick me up. They tasted more like dessert than breakfast and that was fine by me!

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Lemon Poppyseed Scones

This is a recipe from Home-Cooked Vegan Comfort Food. Despite the fact that I frequent a coffee house at least twice a week, I have never tried a scone before in my life. Pitiful isn’t it? Anyway, I had no idea what I was really making, but I expected sweet. I demand something sweet in the morning with my coffee. So you could imagine my surprise when I tasted my first scone.

After mixing and kneading and baking and allowing to cool I bit into something that tasted less like a muffin and more like a biscuit. Overall I really enjoyed it. I didn’t get as much of the lemon flavor as I was expecting, but I ran out of lemons and couldn’t make the glaze to drizzle over the top of the scones. They were chewy and filling and they definitely prepared me for the long day ahead.

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Pear and Cardamom French Toast Casserole

This is a recipe from The Vegan Slow Cooker. Slow cookers are a marvelous thing, aren’t they? This dish was very easy to prepare. Cube a loaf of stale bread, cut up some pears, add spices and milk, and cook for an hour and a half.

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This dish was ok…maybe a 2.5 or 3 out of 5 rating at best. Baby J loved it, probably because it was mushy and sweet from the pears. The rest of us ate it, but I’m not rushing to make it again anytime soon.


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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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“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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Doughnut Holes

When I was pregnant with baby J in 2012, I craved doughnuts from a local bakery in my hometown. The problem? My hometown was a seven hour drive and they weren’t vegan.

I have ways had a soft spot for doughnuts, so when I saw this recipe in Home-Cooked Vegan Comfort Food I was really excited to try it out. But let me tell you, this was one long process, so only attempt this if you have a free day and a babysitter, because it will take you all day.

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Add the yeast to luke warm soy milk. Make sure it’s not too hot or it will kill the yeast! Bubbles should form after a few minutes.

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Melt the Earth Balance, yogurt and part of the sugar over low heat, until luke warm. I actually messed this part up and poured the milk and yeast mixture in the pot before it was heated up. Oops!

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Mix your dry ingredients.

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Add your wet to your dry.

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Stir with a spatula until everything is incorporated. Then allow to rise.

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Mix the cinnamon and sugar together.

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Grease a muffin pan and pour a teaspoon of the cinnamon sugar in each cup. Give it a shake so the cinnamon sugar goes up the sides.

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Use an ice cream scoop to dollop out a portion of dough into each cup. Sprinkle each doughnut hole with another teaspoon of cinnamon sugar.

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Let them rise again.

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Finally, put them into the oven and bake for about 20 minutes. Then, move to a rack to cool.

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You may FINALLY enjoy your doughnut holes!

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These are pretty good, but they’re not what I think of when I think of doughnut holes. B made the comment that it reminded him of adult monkey bread. They were crispy on the outside and soft on the inside, almost like a biscuit. The bottom layer of cinnamon sugar got hard and crunchy and the top layer sprinkled everywhere when you took a bite of the doughnut hole. It was a pretty good recipe, but it took a long time and in the end it didn’t satisfy my doughnut craving.

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