The Great Vegan Adventure

Let the Adventures Begin


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Dolma

This is a recipe from the superhero section of The Kind Diet. To me, these are glumkis. They are cabbage leaves stuffed with yummy rice and veggies and they are fantastic. They were a real pain to make, so it will be a while before I make them again, but they were tasty. The leaves kept splitting on me when I tried to peel them off of the head of cabbage. My husband told me, after I was done making them, that if you cut the bottom of the cabbage off, the leaves peel off easy. I will definitely try that next time.

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Kind Dinner

I made a dinner that was all recipes from the Kind Diet! I made Sicilian collard greens with pine nuts and raisins, “egg” salad sandwiches, pickles, and chocolate peanut butter cups for dessert. The egg salad reminded of real egg salad, the texture of the tofu was similar to boiled eggs. But maybe that’s because I haven’t had eggs for the past three years. The raisins in the collards gave them a nice sweet flavor. The pickles were a little on the salty side, but still yummy. The peanut butter cups were rich and tasted like a real Reese cup. This was a very satisfying meal.

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Plum Soup

Today I made plum soup from The Kind Diet and it was delicious! Baby J and I went to the farmer’s market this morning to get some kale, but our kale man wasn’t there! But the orchard man was, so I picked up some plums and, Baby J’s request, blueberries. My daughter,A, went to visit Michigan State University with her aunt, so it was just Baby J and me.
When we got back I wanted to make the soup, but my hubby had finished the apple juice, so Baby J and I went to the store on another adventure. We got the juice, came home, and baby J took a nap. But I had time to make plum soup, so stay out of my way!
It’s a very easy recipe. Simmer apple juice and a cinnamon stick, this smells fab by the way. Then you add in the plums, simmer some more, add in brown rice syrup and kuzu, and stir. Done! That was easy.
The taste reminded me of autumn, probably from the cinnamon. It was warm, comforting, and delicious! I really enjoyed this little treat from the superhero section of The Kind Diet and I plan on sharing this with my little man when he wakes up from his nap.

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Arame Turnovers

Hey, gang! I know it has been a while since I last posted and I’m sorry. I started classes to finish my degree in psychology and that and being a mom takes up a lot of time. But, I still found time to make this yummy dish from The Kind Diet.
These are pretty easy to make and they are a great way to sneak sea veggies into your kid’s meals. I left the corn out, because Baby J is allergic to it. The phyllo dough was a little dry, but I got it to roll up fine.

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I think that this was a nice superhero side to add to any meal.


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Cheesecake

This is a recipe from The Kind Diet.

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It was really simple to make. Just a few ingredients in a food processor and puréed until smooth. Then bake in the oven for about 40 minutes.

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This dessert was okay. The texture was a little weird, but I think that was because I used extra firm tofu instead of firm. I wasn’t in love with this cheesecake, but it satisfied my cheesecake craving.

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Radicchio Pizza

This is a recipe from The Kind Diet. I have mixed emotions with this dish. I love pizza, but radicchio is so bitter! I made this once before over a year ago, right after I had my second baby. I had forgotten what a bitter taste it left in your mouth. I don’t think I will make this again, but I might.

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Pan-Fried Mochi

This is an oldy but a goody! This is a recipe from The Kind Diet and I love to prepare it when I need a comforting pick me up. I love this dish because it is warm, gooey and deeply satisfying. It is also extremely easy to prepare.

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Cut your Mochi into little cubes and put in an oiled pan. Cook for four minutes then flip and add a few drops of shoyu.

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Cook them until they puff up into fun, little shapes. I like to eat them with a drizzle of brown rice syrup over the top. It gives it a nice sweet flavor to balance out the saltiness from the shoyu. So yummy!


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Peanut Butter Pie

This is another fantastic dessert from The Kind Diet! I couldn’t find chocolate pie crust in my area, so I made my own. I used the recipe from The Kind Diet’s cheesecake crust and used chocolate graham crackers instead of the original flavor kind.

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First, you grind the graham crackers in a food processor until they become crumbs. Then you pour melted Earth Balance over the crumbs and stir it together.

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Next, you press the crumb mixture into a pie pan and bake it for about 5 minutes. It smells wonderful!

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Now for the pie!

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First, melt the chocolate chips in a pan and add some hemp milk.

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Once that is all melted, pour it into the crust. Don’t forget to save about 1/4 of it for the topping.

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Let that chill in the freezer for about 30 minutes. The Kind Diet says to put it in the fridge for an hour, but I’m impatient and I WANT PIE! So freezer it is.

Next, grab your trusty food processor and whiz together the peanut butter, tofu, syrup, and vanilla.

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Whiz!

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Pour the peanut butter filling over the chocolate filling then put it back in the freezer for another 30 minutes.

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Almost done! Finally, you put the reserved chocolate and peanut butter into a sauce pan and stir until they are well combine and warm. Then, pour the mixture over the pie and smooth it over with a spatula. Return to the freezer for 15 long minutes.

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Finally, you may enjoy your pie!! This took forever to make, but wowzers it was totally worth it. It was super rich and satisfying. It tasted like a Reese cup pie. I couldn’t believe how delicious this was. Needless to say, the whole family devoured this and I will make this again.

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Alicia’s Magical Healing Soup

This is probably one of my favorite soups to make. It is from The Kind Diet, mostly, and I have made some version of this soup for dinner at least once a week for the past year. It’s great because you can use up whatever veggies you have on hand and you use water instead of stock or broth. I also love to add miso to the pot at the end. I love miso soup! I could get it everyday.

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I thought the steam rising from the bowls looked really cool in this picture. There is a plastic bottle in the pic (oh, the shame!) but I have been reusing it for months so I don’t feel too guilty about it.

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Artichoke Dip

I decided to try this recipe from The Kind Diet because some nights you just need to munch on something. It was insanely easy to make. I just mashed up the artichoke hearts, added the vegan Parmesan and Vegenaise. I didn’t use the garlic, ever since my pregnancy with Baby J I can’t stand garlic or basil. Anyway, I baked it for 30 minutes then added some paprika on top. Isn’t it pretty?

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I wasn’t a huge fan of this dish because it tasted really processed to me and the Parmesan tasted, and smelled, too much like the real thing and that was a big turn off. However, I do think that non-vegans would like this because it doesn’t scream “VEGAN!” This would be a fun dish to take to a party.