BLACK BEAN CHILI WITH CHOCOLATE

Yesterday I Made:

BLACK BEAN CHILI WITH CHOCOLATE and GREEN ONION-JALAPENO CORNBREAD for DINNER.

Chili recipe from VegNews Magazine April 2008 issue.

Cornbread Recipe from Epicurious.com.

This chili is so full of flavor and spice.

Black beans, carrots, onions, chili powder, cumin, chipotle pepper, canned crushed tomatoes, strong brewed coffee, and unsweetened chocolate..

The recipe calls for 3 tablespoons and 2 chipotle peppers.

I cut back to 2 tablespoons chili powder and 1 chili chipotle, and it was still a little too spicy.

We calmed the heat with some FYH Sour Cream.

The cornbread also has a little spice from the jalapeno seeds and veins.

But it turned out so moist and light.

It's more cake-like rather than a dense cornbread.

The original recipe called for buttermilk and eggs.

I used plain soymilk mixed with a teaspoon of apple cider and Egg Replacer for the eggs.

HARVEST POT PIES

Yesterday I Made:

Harvest Pot Pies for DINNER.

Recipe from Vegetarian Times Nov./Dec 2007 issue.

Mushrooms, potatoes, corn,celery, carrots, seasoned with oregano and topped with puff pastry.

I've been craving a pot pie for weeks and when I found this recipe, I realized that what was stopping me from making it, was having to make a homemade crust.

This recipe uses puff pastry, which is the easiest thing in the world to work with, as long as you thaw it completely.

I made a few substitutions when it came to the filling.

The original recipe called for butternut squash, green beans,white wine, and thyme as well as the ingredients mentioned above.

I didn't have any of those ingredients, so I substituted with oregano, carrots, more potatoes and water.

And it turned out great!

The puff pastry is cooked separately from the filling.

Thaw the puff pastry completely and place on a cookie sheet coated with cooking oil spray.

Cut out a few holes (any shape),refrigerate for 15 minutes to firm up a little and then bake for another 15 minutes in a preheated oven.

When ready to serve, pour the filling in a casserole dish and then place the puff pastry over the hot filling and serve immediately.

TWO OF OUR FAVORITES THINGS

What is kombucha?

It seems to be all the rage at all the health food stores.

Kombucha is a fermented drink made of tea and bacteria cultures.

It is said to have a calming effect on the digestive system.

But the problem is that it tastes like vinegar.

We've tried different brands and didn't like any of them until we found Kombucha Wonder Drink.

This brand is different because it actually tastes good.

And the reason why is because they sweetened it with organic cane sugar.

So when compared with the other pure kombuchas on the market, this brand is not as healthy.

Don't get me wrong, it doesn't have tons of sugar, just a little bit.

And you won't find it with the pure RAW kombuchas.

I highly recommend trying this brand.

They do have different flavors like: pear, grape, peach, and Himalayan Blend.

Today I Made:

PEANUT BUTTER AND JELLY COOKIES for Dessert.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

I've made these many times but only posted them once here.

They are easy to make are so delicious.

I'm not a cookie fan, but I crave these constantly and would eat the whole batch by myself if no one was watching.

CHOCOLATE CHIP SCONES

Last Night I Made:

CHOCOLATE CHIP SCONES for DESSERT.

Recipe from The Joy of Vegan Baking Cookbook by Colleen Patrick-Goudreau.

Organic vegan chocolate chips scones made with whole wheat flour and sprinkled with cinnamon and sugar then baked until tops are golden brown.

Scones are sweet biscuits and can be mixed with different things like cranberries, currants, chocolate chunks, etc.

The possibilities are endless.

Instead of making the traditional sized scones, I decided to use my mini heart-shaped cookie cutters.

These scones turned out perfect.

Make sure not to skimp on the cinnamon-sugar.

It really adds that special touch.

INDIVIDUAL BAKED HASH BROWNS AND PERFECT PANCAKES

Today I Made:

INDIVIDUAL BAKED HASH BROWNS, PERFECT PANCAKES AND SLICED ORGANIC PEACH for BRUNCH.

Both recipes from Vegan Brunch: Homestyle Recipes Worth Waking Up For by Isa Chandra Moskowitz.

Yukon gold potatoes grated, seasoned with salt and pepper and baked in a muffin tin for 30 minutes and then topped with organic ketchup.

The process is a little more intensive for early morning breakfast or brunch.

You first have to grate the potatoes in a food processor (if you don't own one, use a box grater).

The recipe then says to place the potatoes in a cheesecloth or large kitchen towel, gather the edges and wring over a sink or bowl until dry.

I find that it is easier to place the grated potatoes in a colander with a teaspoon of salt over a bowl and let rest for 15 minutes.

The salt helps draw out most of the liquid.

And then place in the muffin tin and bake until tops are golden brown.

The result was amazing.

Crispy on the outside, soft on the inside.

Just like Isa described it in the book.

The pancakes were nothing to write home about.

They should be called "CINNAMON PANCAKES" instead of "PERFECT PANCAKES."

They tasted like pure cinnamon.

Not that there's anything wrong with that.

Here's a close-up shot of the INDIVIDUAL BAKED HASH BROWNS:

CLAYUDAS

Today I Made:

CLAYUDAS AND SWEET SUMMER CORN for DINNER.

Recipe from Vegetarian Times June 2008 issue.

Thin Whole Wheat flour tortillas are slathered with a spicy black bean puree, baked, then topped with a red and green cabbage slaw marinated in lime juice.

Clayudas are a Oaxacan dish.

You can call them Mexican pizzas.

Traditionally, giant sized tortillas are used that can feed a whole family.

This version uses an 8 inch whole wheat flour tortilla, for one person.

Because you bake these, they turn out to be healthier than pizzas or even tostadas (which use a fried corn tortilla).

You can bake these in the oven or a toaster oven.

Once baked, you top with the marinated slaw and enjoy whole or cut into quarters.

BLUEBERRY PECAN CRISP

Today I Made:

BLUEBERRY PECAN CRISP for DESSERT.

Baked organic blueberries with a cripsy oatmeal pecan topping served warm with a scoop of Vanilla Bean WholeSoy & Co frozen yogurt.

The actual name of this recipe is "BLACKBERRY PECAN CRISP" from The Vegan Table By Colleen Patrick-Goudreau.

I found myself with way too many blueberries this week.

Bored of blueberry muffins, I scoured my cookbooks looking for something new.

When I came across this recipe, I figured that I could substitute the blueberries for the blackberries.

Not only was this dessert delicious, it's also super easy to make.

All you do is mix the berries with a little flour.

Process oatmeal, pecans, brown sugar, granulated sugar, vanilla extract, and melted Earth Balance until crumbly and then sprinkle over the berries and bake until golden brown.

You can serve this warm or cold.

It's delicious both ways!

But make sure to serve with the WholeSoy & Co. Vanilla Bean frozen yogurt, it's creamy and super flavorful from the vanilla bean pods.

BANANA PUDDING SQUARES

Yesterday I Made:

BANANA PUDDING SQUARES for DESSERT.

Recipe from VEGNEWS August 2009 issue.

Vanilla pudding, layer of diced bananas and a crunchy crust.

This is actually the second time I made this recipe.

The first time, I followed the directions as written in the magazine but it didn't set at all.

The recipe says to mix the cornstarch, sugar and salt in a pot.

Pour a little bit of soymilk and form a paste.

Add the remaining soymilk and whisk until it comes to a boil.

Then pour over the diced bananas and crust and refrigerate until firm.

The second time, I mixed the sugar and salt in a pot.

Then I added the soymilk and heated it until simmering.

While waiting for it to come to a simmer, I whisked the cornstarch and a some warm soymilk

(from pot).

And then I added it to the pot and whisked until boiling and thickened.

Then poured it over the diced bananas and crust and refrigerated until firm.

And it worked out great.

Better than great!!!

This dessert is one of the best we've ever had.

There are no words to describe it.

ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE SALAD

Yesterday I Made:

ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE for DINNER.

Both recipes from VEGETARIAN TIMES JUNE 2008 issue.

Extra-firm tofu marinated in a spicy orange-chipotle-maple sauce and broiled until golden.

This is exactly how I like my tofu.

The texture is perfectly hard on the outside, yet soft on the inside.

And the flavor is out of this world! Sweet, citrusy and spicy!

Chipotle chile adds a great smoky flavor and any dish can benefit from it.

The Confetti Rice Salad has so many different textures from all the different vegetables:

orange bell pepper, tomato, fresh RAW corn, green onions and avocado.

And for extra protein, black beans!

The salad comes together with a simple dressing of lime juice, olive oil, salt and pepper.

Both these dishes complement each other so well.

The rice salad is perfect for a get together.

Both recipes are keepers!!!

PINTO BEAN BURGERS AND QUINOA, ZUCCHINI, AND CORN MEDLEY

Yesterday I Made:

SOUTHWEST PINTO BEAN BURGERS WITH CHIPOTLE VEGENAISE and QUINOA,CORN AND ZUCCHINI MEDLEY for DINNER.

I've made this awesome burger many times and even posted it here.

It's still my all time favorite homemade patty.

It's spicy and just plain delicious.

I wanted to have a side dish that was fresh and healthy.

So, I decided on a tasty quinoa salad.

This recipe is different because it calls for raw zucchini,which we've never eaten raw.

It also contains green onions, corn, cilantro pine nuts, and an added surprise, HAZELNUTS!

The salad was dressed with a light orange, lemon dressing.

EASY HOMESTYLE CHILAQUILES

Today I Made:

EASY HOMESTYLE CHILAQUILES for BREAKFAST.

Chilaquiles are a traditional Mexican dish served for breakfast.

Tortillas are cut into quarters, fried, mixed with eggs, and then drenched with salsa.

Topped with Mexican cheese.

My mom taught me how to make a vegan version, which is easy to do just by omitting the eggs and cheese.

There are 3 ways of doing this:

1. Using chips from a bag.

2. Frying your own tortilla quarters.

3. Toasting the tortilla quarters in the oven.

This morning I chose to toast the tortilla quarters (obviously healthier). .

So here goes my mother's recipe:

Preheat oven to 350.

Stack 6 tortillas and cut into quarters.

Place in a bowl and drizzle some olive oil and mix.

Toast until lightly browned on one side, then turn and toast the other side.

And now you have homemade chips!

Heat skillet over medium heat and add tortilla chips.

Add 1 cup of salsa (homemade or store-bought) and toss until completely mixed.

If too dry add a few tablespoons of salsa or even water.

Just make sure not to add too much or else the chips will turn out soggy.

You want the final dish to be a mix of hard and soft chips.

I used my mom's homemade tomato-based salsa, medium-hot!

Let salsa heat thru.

Add diced red onions and chopped cilantro (which I forgot to add to ours).

Serve immediately with a side of pinto or black beans.

Our version proves that you don't need any of those animal ingredients, to make this tasty dish.

NO-BAKE CHOCOLATE-SWIRLED CHEESECAKES

Zoom in to see swirl effect.

Yesterday I Made:

NO-BAKE CHOCOLATE-SWIRLED CHEESECAKES for DESSERT.

Recipe from VEGETARIAN TIMES APRIL 2007 issue.

Chocolate cookie on the bottom layer, then layered with a Vegan cream cheese mixed with cocoa powder.

And to create the swirl effect an additional spoonful of plain cheesecake is swirled into the chocolate layer and then topped with raw cacao nibs (my own personal touch).

Husband liked it and that's all that matters to me.

The cheesecake is thickened with agar powder, a gelatinous substance derived from seaweed (thank you wikipedia).

SPAGHETTI WITH SPINACH AND MUSHROOMS

Yesterday I Made:

SPAGHETTI WITH SPINACH AND MUSHROOMS for DINNER.

Recipe from VEGETARIAN TIMES MAY/JUNE 2007 issue.

Whole wheat spinach spaghetti cooked in a broth seasoned with red chili pepper flakes and saffron.

And then mixed with spinach, mushrooms and garbanzo beans.

I've had this recipe for 2 years but I've never had the urge to make it.

Why? Because I dislike mushrooms.

My husband doesn't care for mushrooms but he'll eat them.

For some crazy reason, I decided to give this dish a chance.

Both my husband and I didn't love it, but we didn't hate it.

There's just nothing special about this dish.

So in conclusion, I would never make this again.

ICE PAN

So if you read yesterday's post, I mentioned that my husband and I shared a burger, fries, and shake at O Burger in West Hollywood.

We shared to make room for Ice Pan , vegan ice cream made right in front of your eyes.

They use all natural ingredients, nothing artificial.

After reading Quarrygirl's post raving about this place, I envisioned stuffing my face into a freshly made vegan ice cream made just how I like it.

You see, I've dreamt of being able to one day, visit a Coldstone and be able to order a vegan ice cream.

Well Icepan beat them to it.

Except this place is even more magical, because they literally make the vegan ice cream to order.

Nothing is premade.

They make a smoothie-type concoction mix with soy milk and any fruit you might want.

Then they pour it into an ice pan and mix it until it becomes firm.

And then, they lay whatever toppings you want and mix until combined and creamy.

They scoop it into a container and this is when you can add even more toppings.

My husband ordered the chocolate soy ice cream with mixed-in slivered almonds.

He LOVED it!!!

I ordered the vanilla soy ice cream with mixed-in mango chunks and topped with kiwi and strawberries.

I too LOVED it!!!

This place is amazing and I hope that they open up more locations, specifically in the San Gabriel Valley.

This location is conveniently located on the corner of Santa Monica Blvd. and La Brea Blvd. in West Hollywood.

O!BURGER

A couple of weeks ago, my husband and I decided to make the 20-something mile drive to West Hollywood to eat at O!Burger ( THANK YOU QUARRYGIRL!).

I've been craving a burger, fries, and shake In-N-Out-style and O!Burger sure filled it.

My husband and I decided to split the the classic O!veggie, O"fries, and O!vegan shake.

Unfortunately, I didn't take our camera and we ended up using our cell phones (hence the horrible pic).

And why did we split our meal, stay tuned tomorrow!!!

The O!veggie burger was THE best veggie burger ever!

A homemade patty with actual spinach, corn, carrots, and peas.

Also served with caramelized onions, fresh cucumber slices, pickles, finely shredded lettuce and a special sauce, on a toasted burger bun.

I'm drooling just thinking about it.

The O!fries were crinkle-cut and weren't greasy at all.

The O!vegan shake was a little disappointing.

Oat milk with the option of flavors: date, chocolate, or banana.

We chose chocolate and banana and it turned out runny and tasting like strawberries???

If you want a simple burgers and fries meal, look no further and make your way to WeHo to eat at O!Burger!

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE AND MEXICAN MILLET

Yesterday I Made:

STUFFED POBLANO PEPPERS IN A CHIPOTLE SAUCE AND MEXICAN MILLET for DINNER.

Stuffed pepper recipe from Body+Soul Magazine.

Mexican Millet recipe from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz.

Roasted poblano chiles stuffed with a mixture of white button mushrooms, quinoa, black beans, and corn, smothered in a spicy cilantro, chipotle sauce and baked until heated thru.

The millet recipe is a simplified version of Spanish Rice ( or Mexican Rice).

Toasted onion, millet, tomato paste, cumin, cooked in vegetable broth until millet is light and fluffy.

The millet turns out soft and crunchy and it even has a cheesy aftertaste.

Both recipes were awesome and will definitely make both again.

Poblano chiles are my all time favorite chiles.

They're good in just about any dish, from chilaquiles to soup to pasta to tacos!

STRAWBERRY LAYER CAKE

Yesterday I Made:

STRAWBERRY LAYER CAKE for DESSERT.

Recipe from Cooking Light Magazine.

A strawberry triple threat cake:

-Real pureed strawberries in the batter.

-Thinly sliced strawberries layered in between the two slices.

-Halved strawberries on the outside of the cake.

This cake turned out moist and light.

The frosting was made up of vegan cream cheese, powdered sugar and orange juice.

A little sweet, but I've never been a fan of cake frosting.

The original recipe is not vegan, but I made a few simple substitutions:

-Egg Replacer instead of eggs.

-Earth Balance instead of butter.

-Soymilk mixed with apple cider to mimic buttermilk.

-Vegan cream cheese instead of regular cow's milk cream cheese.

And to make it even healthier, I used half whole wheat pastry and whole wheat flours instead of all purpose.

This cake is perfect for a gathering such as a baby shower, bridal shower, afternoon tea, or when you want to bring a smile to your husband's face after coming home from a long day at work!