Recipe: 20-minute Whole Wheat Rolls

I have a weakness for fresh bread. So when my guy found a way to make these crispy, hearty rolls in under half an hour, I was sold. They contain just five simple ingredients, and are 100% vegan. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 1.5 cups whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp olive oil
• 3/4 cup water

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix dry ingredients together (flour, baking powder, and salt).
3.  Add in wet ingredients and mix until doughy (slightly sticky, with no visible flour).
4. Form into rolls.
5. Bake at 350 for 18 minutes, or until a crispy crust is formed.

Tips:

• Makes about 8 small rolls, or 4 large rolls.
• The texture is more dense than dinner rolls, so I'd put them somewhere between a roll and a biscuit.
• Great with jam or other toppings.

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Recipe: Healthy Vegan Chocolate Shake

I love a good vegan milkshake as much as the next person, but they are too indulgent for me to eat every day. So what's the next best thing? A healthier version, made with bananas instead of ice cream. It's so good, your friends and family will think it's the real deal. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 2 frozen bananas
• 1 1/4 cups almond milk
• 1/4 cup cocoa powder
• 1/4 cup peanut butter
• 1/2 tsp vanilla extract
• Generous dash of salt (optional)
• 2 tbsp vegan mini chocolate chips (optional; such as Enjoy Life mini chips)
• 1 scoop vegan protein powder (optional; unflavored options such as SunWarrior Natural Brown Rice Protein recommended) 

Directions:

• Blend until creamy.

Tips:

• Makes about 2 servings.
• Add more milk if too thick, in about 2 tbsp increments.
• The bananas must be frozen for this to have the proper consistency. Peel them before freezing, and ideally cut them into about 4 chunks each for easier blending. 
• Tastes better and more like a milkshake when sipped through a straw. I recommend these glass straws, which are durable and eco-friendly. Just be sure to grind up the chocolate chips well, if using, so they don't get stuck.
•  If you're looking for a blender, I had a KitchenAid model similar to this for a few years. If you're a smoothie enthusiast, I've had good results with my refurbished Vitamix.

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Recipe: Pasta and Chickpea Medley

I absolutely love pasta. I could probably eat it for three meals a day and never tire of it. Unfortunately, pasta on its own isn't the most balanced meal. I set out to make a healthy vegan pasta dish that was packed with veggies, used gluten-free pasta, and also had protein. The result? My Pasta and Chickpea Medley. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 2 cups gluten-free pasta (about half a 12-oz bag)
• 2-3 cups fresh or frozen veggies (I use half a bag of Whole Foods' frozen California mix, with cauliflower, broccoli, and carrots)
• 1.5 cups cooked chickpeas (about 1 can)
• 1 tbsp safflower oil (or cooking oil of choice)
• 1/4 cup chopped almonds
• 1/8 tsp garlic powder (or 1 clove minced fresh garlic)
• 1/2 tsp dried marjoram
• 1/2 tsp dried thyme
• Salt and pepper to taste (I use about 1/8-1/4 tsp salt and a dash of pepper) 

Recipe: Oatmeal Three Ways

One of my favorite breakfast foods is oatmeal. As a kid, I used to eat the instant packets, but they pale in comparison to "real" oatmeal - steel-cut or rolled oats. Read on for some of my favorite ways to eat oatmeal! Click the "Print Friendly" button below for a printable or PDF version.



Basic Instructions:

• For rolled oats, add oats and water (or milk) to a pot in a 1:2 ratio. For example, use 1 cup of oats and 2 cups of water. Replace any portion of the water with milk for a creamier texture. Cook on medium low heat, stirring frequently, until the oatmeal reaches desired frequency (about 5-10 minutes).
• For steel-cut oats, uses a 1:3 ratio. For example, boils 3 cups of water, and add 1 cup of oats when boiling. Reduce heat to a simmer and cook 20-30 minutes, stirring occasionally, or until the oatmeal reaches desired frequency.

Three topping ideas:
Recipes are per one cup of prepared oats.

• Blueberry/walnut: 1/4 cup fresh blueberries, 2 tbsp chopped walnuts, 2 tbsp almond milk, 1 tsp vanilla, and a sprinkling of flaxseeds.
• Cinnamon/raisin: 2 tbsp raisins, 1 tsp cinnamon, 2 tbsp almond milk.
• Cranberry/Orange: 2 tbsp dried cranberries, 1 tbsp orange juice, and a sprinkling of flaxseeds.

Notes:

• For a high-protein variation, swap the oats for cooked quinoa. You can also add peanut or almond butter to cooked oats.
• Consider adding frozen fruit or dried fruit with oats (to the pot) to achieve better texture.
• If you are gluten-sensitive, look for gluten-free oats.
• For oatmeal on the go, consider this recipe.

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Recipe: Easy Artisan Bread

One of my first artisan loaves

I love fresh bread. I once at almost an entire baguette in one sitting as a child. I would attempt to do the same thing as an adult, but I can't seem to pack it away like I used to. However, I had a bunch of leftover bread flour from making anpan, and it seemed silly to use it in pancakes. So instead, I decided to jump on the Artisan Bread in Five Minutes a Day trend, and see if it was too good to be true.

How to Start:

• Although there are numerous books available, I chose to start simple with this recipe from Mother Earth News. I didn't have certain items, such as a baking stone, so I used a baking sheet lined with a silicone mat instead, and the crust was still great. 
• It takes about 10 minutes to get the dough started, then you have to let it rest. The best part is that there is no kneading!  After the bread has risen, you can have fresh bread in about an hour (40 minutes longer of resting plus about 30 minutes of baking time). The recipe lasted about a week in our house, making one small loaf daily.

Notes:

• Don't forget to allow time for the bread to cool if timing a loaf to serve hot with a meal.
• My favorite way to serve this bread was fresh and warm with organic olive oil sprinkled with sea salt. The olive oil helps fill you up so you don't eat so much bread at once, but it is still a higher-calorie option.
• Make sure to add moisture to the oven in some way. While the recipe specifies using a broiler tray, I didn't have one, so I used a pyrex baking dish filled halfway with water. The one time I didn't use this, the bread cooked faster and the crust was a little too hard for my taste.
• For a healthier variation, you can use some whole wheat flour. As I didn't have enough quite bread flour for a full second batch, I added some whole wheat pastry flour (about 1/6 of the flour by ratio) and it wasn't very noticeable.
• For any who were wondering, active yeast is vegan.

Summary:
This recipe tasted amazing, and it required very little "active" time on my part (most of it was letting the bread rise and/or cook while I could be off doing other things). The "master recipe" tasted wonderful and is quite simple to make, but it is really hard to resist the temptation to have fresh bread every day. I think if I make this again, I will have to keep it as a special treat. Otherwise, I won't be able to resist the temptation of having fresh bread on hand, especially since I love to read fantasy books where they always seem to be eating fresh, crusty loaves like these.

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Recipe: Poor Man's Vegan Pesto (over lentils)

I enjoyed pesto in my pre-vegan years, but the vegan versions I've tried have been time consuming, expensive (particularly with pine nuts and fresh basil), or complicated. Once, when eating leftover pasta, I tried using some ingredients from my cupboard to make a pesto-inspired seasoning. I enjoyed it so much that I started eating it regularly over lentils and rice (or quinoa). Most of the ingredients come out of the cupboard and the cost of the recipe is low, so I called it "Poor Man's Pesto," which is a great recipe for using leftovers or if you're feeling lazy. Click the "Print Friendly" button below for a printable or PDF version.




Ingredients:

• 1 cup cooked brown rice or cooked quinoa
• 1/2 to 3/4 cup canned or cooked green lentils
• Dash of salt
• 1/8 tsp garlic powder
• 1 tsp dried basil
• 1 tbsp olive oil
• 2 tbsp nutritional yeast

Directions:

• Add grains and lentils to a bowl.
• Top with remaining ingredients.
• Stir until nutritional yeast is creamy.

Tips:

• Makes one serving.
• If the seasoning doesn't look creamy, add a few more drops of oil or water to reach desired consistency.
• Omit the first two ingredients and use seasoning as a topping for other grains, beans, and/or pastas.
• Pairs well with veggies such as green beans and broccoli, especially if seasoned with garlic.

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Recipe: Vegan Taiyaki Pancakes

They may look like pancakes, but these are stuffed with
red bean paste.

Earlier this year, I posted about making vegan anpan, delicious rolls filled with red bean paste. Well, I made way too much red bean paste, and I needed to find a way to use it up. I remembered another tasty Japanese recipe I'd tried in my "pregan" (pre-vegan) days, for something called Taiyaki. Taiyaki are essentially light cakes with filling, and I searched far and wide for a vegan recipe and came up empty-handed. After much debate, including whether or not to fork over the $40 and get a legitimate taiyaki pan (fish-shaped mold), I decided just to try a recipe in my usual pan, using my favorite pancake batter. They were actually rather tasty, if not quite as pretty as the molded version.

Recipes:

• Vegan anpan filling recipe (I used about 2 tbsp per cake)
• Your favorite vegan pancake recipe (I love the one from the Joy of Vegan Baking)

Instructions:

1. Pour out a pancake onto a heated pan.  Let cook for about 1 minute.
2. Add about 2 tbsp of bean paste or other filling.
3. When bubbles start to show in the pancake batter, pour another pancake out in the pan.
4. Flip the pancake over, trying to align it as closely as possible on top of the new pancake.

Notes:

• The method above may not be the prettiest, but it gives a similar texture and taste to taiyaki. If you enjoy them, an actual taiyaki pan will yield better results.
• Instructions will vary if you plan to use an actual taiyaki pan. For help using a taiyaki pan, there are plenty of tutorials such as this one and this one (but you will have to adapt the recipes if you want to make them vegan).
• If you have leftover bean paste, consider using it as an ice cream topping, on crepes, or even on top of oatmeal.

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Recipe: Vegan Pineapple Fried Rice

One of my guy's favorite dishes is the pineapple fried rice at the fast-casual restaurant Fire Bowl Cafe. Since I'm not quite sure what ingredients go into their popular dish, I decided to try my hand at making my own healthier vegan version. I started with this recipe from Cheeky Kitchen and modified it to my preferences. Read on for the recipe. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 1 tbsp safflower oil + extra for frying
• 1 tbsp toasted sesame oil
• 1/2 package refrigerated tofu, extra firm, chopped into cubes
• 3 cloves garlic, minced
• 1 cup broccoli (frozen is fine)
• 1 carrot, cut into matchsticks
• 3 cups short-grain brown rice, cooked
• 3 tbsp vegetable broth (I prefer Better Than Bouillon)
• 1/2 cup raisins
• 3 tbsp soy sauce
• 1 tbsp yellow curry powder
• 1 cup pineapple chunks (canned is ok)
• Chopped peanuts for garnish (optional)

Direcitons:

1. Pan-fry tofu in a small amount of oil; set aside.
2. Heat oils in a large sautee pan or wok.
3. Add garlic and veggies.  Cook about 3 minutes or until heated.
4. Add the rice, broth, raisins, soy sauce, and curry powder.  Heat until rice is sizzling.
5. Remove from heat. Add the tofu and pineapple and stir until well mixed.
6. Top with peanuts (if using) and serve warm.

Tips:

• This is a great way to use up leftover rice.
• Mix and match the veggies to suit your needs - or your produce drawer.
• Makes about 4-6 servings.

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Recipe: Green Smoothie

This "green" smoothie gets it purple hue
from blueberries.

After years of enjoying my favorite chocolate smoothie, I decided to branch out and try some new recipes. I was specifically looking for recipes that included greens such as spinach. This one, adapted from the CLEAN program meal plan, uses fruit to balance out the "green" taste, which makes it easy to forget about the spinach. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 3 cups spinach
• 1 cup fresh for frozen fruit (blueberries, raspberries, blackberries, mangoes, etc.)
• 1 tbsp ground flax seeds
• 2 tbsp water
• 1 tbsp greens powder or spirulina (such a Genessentials greens)
• 1 c almond milk
• 1 scoop protein powder (such as RAW protein or brown rice protein)
• 2 dates (soaked, if dried)

Directions:

• Blend until creamy (no visible green bits).

Tips:

• Blueberries are my fruit of choice for this smoothie.
• If you only have a flavored protein powder(s), such as chocolate or vanilla, choose the one with the most mild flavor. If you don't like the taste, consider buying a trial-sized packet of unflavored protein powder at a health food store.
• If you're looking for a blender, I use this Kitchen Aid model and it has held up well for over three years. If you're on a budget, consider this budget option. If you're a smoothie enthusiast, I've heard many swear by their Vitamix blenders.

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Recipe: Vegan Veggie Burger Salad

While I love going to vegan restaurants, I often order food there that is time-consuming or difficult to make myself. Sometimes going to a non-vegan restaurant can be very inspiring, especially if you have to get creative with the sides, picking and choosing ingredients from the non-vegan items. I came up with this salad when I couldn't eat a typical veggie burger on a bun, so instead I asked for the burger on a salad. I liked it so much that I created my own version at home! I usually eat this salad 3-4 times a week.

Ingredients (1 serving):

• One veggie burger (such as Sunshine black bean)
• 3-4 cups mixed greens (loosely packed)
• 1-2 tbsp dressing (I recommend balsalmic or raspberry) 
• 1/3-1/2 carrot, sliced into rounds
• 1/4 cucumber, sliced into rounds
• 1/2 apple, diced
• 1/2 cup cooked garbanzo beans
• Hemp seeds to garnish

Directions:

1. Heat veggie burger in a small skillet.
2. While veggie burger is cooking, add mixed greens to a bowl and drizzle with dressing. Mix with a fork or tongs.
3. Place greens on a plate.
4. Chop carrot, cucumber, and apple and sprinkle over salad greens.
5. Shake garbanzo beans out over salad (be sure to strain any liquid off first).
6. When veggie burger is cooked, slice into thin pieces and sprinkle over salad.
7. Top with hemp seeds.

Tips:

• Try different types of dressings and burgers for different flavors.
• Change fruits/veggies out with the seasons.
• Add another type of beans and/or lentils instead of a veggie burger.

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Recipe: Vegan Grits with Sausage

Grits with veggie sausage - a savory breakfast treat!

Although I have traveled to far-off places such as Japan and Russia, the southern states remained a mystery to me until recently. My man's family lives in South Carolina, and on my first trip there, I ran into strange and unusual foods such as grits. While I wanted to try them, most restaurants served grits made with cream, butter and/or milk, so I was going to have to develop my own recipe if I wanted to get a real taste of the South. Now, with my man's help, I present the tasty wonder that is grits, vegan-style. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients (3-4 servings):

• 1.5 cups almond milk
• 1.5 cups water
• 1 cup grits
• 2 tbsp vegan margarine
• Salt and pepper, to taste
  

Directions:

1. Pour milk, water, and grits into a small saucepan. Stir until blended.
2. Turn on the heat, to about medium-high.
3. When the grits begin to boil, reduce heat to medium low and cook another 5-10 minutes, stirring frequently.
4. When grits have a creamy consistency (blended; no visible liquid), remove from heat.
5. Stir in margarine, salt, and pepper.

Tips:

• Add in chopped up vegan sausage for a more hearty breakfast.
• Top with vegan cheese or nutritional yeast.
• Turn grits into a full entree by pairing with food such as roasted veggies and/or seitan.
• Grits can often be found in bulk food sections. Look for organic grits.

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Recipe: Frozen Banana Chocolate "Soft Serve"

With temperatures climbing past 100 degrees here in Texas, I'm craving major amounts of non-dairy frozen desserts. Since vegan ice creams can be fairly expensive and aren't always the gentlest on my waistline, I searched for a healthier alternative that I could eat daily. The magical solution? Bananas.

Click the "Print Friendly" button below for a printable or PDF version.



Ingredients (per serving):

• One frozen banana
• 2 tbsp cocoa powder
• 2 tbsp almond milk
• Optional: toppings such as sprinkles or koala crisp

Steps:

1. Break banana into 2-3 pieces and pulse in food processor for 15-30 seconds, or until it starts to turn creamy.
2. Add in cocoa powder and almond milk and pulse in food processor for 15-30 seconds, or until it reaches the consistency of soft serve.
3. Pour into a cup or bowl and add toppings, if desired.

Tips:

• Eat immediately for best texture and flavor.
• Get creative with toppings - add chopped nuts, fresh fruit, or even chocolate chips.
• Stir in a bland protein powder (like rice protein) for an extra boost.

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Recipe: Vegan Anpan

I have always loved bread. Desserts like Cheesecake never even came close.  When I discovered the Japanese treat Anpan, I fell in love.  It wasn't until a year after I went vegan that I realized that these delightful treats are often made with shortening or butter, making them not suitable for my vegan lifestyle. Fortunately, a website called Trout's Farm contained a recipe for these tasty treats.

The Recipe:

• Out of respect for the brilliant authors, please click here for the link.

Notes:
As you may have noticed, my Anpan look pretty different than those in the recipe.  I found the bread to be quite elastic and it was hard to get it to hold together at the top.  These turned out more like dinner rolls with bean filling in the upper portion, as opposed to pastry dough with a bean filling center. Both ways are delicious, but serve different purposes.

Also, be aware that the recipe calls for making a lot of extra bean filling. What can you do with it? Check back next week for another recipe idea.

Fun fact:
Anpan was developed as a Japanese version of British jelly doughnuts.  How cool is that?

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Recipe: Raw Vegan Chocolate Fudge inspired by Lotus Fudge

I recently traveled to Kauai, Hawaii, and one of my favorite new foods from the island was Lotus Fudge. I brought back their fudge mix and loved it so much that I decided to try my hand at the recipe. What follows is my version of their delicious raw vegan fudge. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:

• 1/4 c. cocoa powder
• 2 tbsp + 1 tsp carob powder
• 1/2 tsp sea salt
• 3/4 c. coconut oil
• 1/2 tsp vanilla
• 3/4 c. agave nectar

Steps:

1. Mix together cocoa powder, carob powder, and sea salt.
2. Whisk in melted coconut oil and and vanilla, until no lumps remain.
3. Add in agave nectar and stir until mixture thickens.
4. Pour into molds, such as a cupcake pan or mini cupcake pan.
5. Refrigerate 2-4 hours, or until firm.

Variations:

• Mix in shredded coconut, chopped nuts, and/or mint extract.
• For an adventurous twist, try adding a bit of chili powder and/or cinnamon.

Note: The original Lotus Fudge recipe is from the Blossoming Lotus restaurant that used to be on Kauai (until it closed). If you're lucky enough to be in the Portland area, you can still stop by their Portland restaurant. If not, they also offer a variety of cookbooks.



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Recipe: Glazed Chocolate-Avocado Cupcakes

I was excited to receive Vegetarian Times' Everything Vegan cookbook recently as a gift. Although many of the recipes are available online, I really appreciate having a hard copy on the shelf so I can whip up a recipe at a moments' notice.

One of the recipes that immediately caught my eye was the mouth-watering chocolate cupcakes. I had some doubts about the inclusion of avocado, but I finally mustered up my courage and baked a batch. The results are in: these little cakes are delicious. The avocado keeps them moist for days and three separate taste testers fell in love! Read on for the link.

Click here to see the recipe on Vegetarian Times.

Notes:

• I used agave nectar in the place of the maple syrup, as it is cheaper
• These cupcakes are rich and around 280 calories each
• If you want to use up extra tofu/chocolate chips, consider this recipe and adjust ratios as necessary

Disclosure notice: This cookbook was received as a personal gift. No compensation was accepted and the opinions are my own. Please verify any claims with the manufacturer, especially if you have any allergies or concerns.

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Recipe: Favorite Tofu Scramble

Tofu scramble and waffles with fresh strawberries

Every vegan seems to have their own take on tofu scramble.  Some like it spicy, while others prefer it savory.  After trying quite a few recipes, I finally found one I loved.  Based on a Nasoya tofu recipe, this version required only a few tweaks.  Click here for the original or read on for my take on Nasoya's recipe. Click the "Print Friendly" button below for a printable or PDF version.



Ingredients:
1 12-oz package extra firm tofu, drained
1 tbsp canola oil
1 clove garlic, minced
1 small white onion, chopped
1/2 red pepper, chopped
1 tsp salt
1/2 tsp turmeric
1/4 cup nutritional yeast

Steps:
1.  And oil two a large nonstick pan and heat.
2.  Add garlic, onion, and bell pepper.  Sauté for 5 minutes, stirring frequently.
3.  Add the tofu to the pan, chopping into small pieces using a spatula.
4.  Sprinkle salt, turmeric, and nutritional yeast evenly over tofu. Mix well.
5.  Heat for about 8 minutes, or until the water from the tofu has evaporated.

Suggestions:

• I often use 1 cup of frozen onions and peppers (available at Whole Foods), in place of the fresh onion and pepper.
• You can also substitute dried garlic if you don't have fresh garlic on hand.
• Serve with waffles and fresh fruit, pancakes, or other breakfast foods
• See The Joy of Vegan Baking for the waffles pictured above (pg. 69), as well as a great pancake recipe (pg. 68)

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Recipe: Upgraded Vegan Ramen

When I was 11, I begged my mom to let me buy instant noodles. I had just started middle school, and all the "cool kids" were standing in line to buy their instant noodles for $1.50. Being both thrifty and eco-conscious, my mom let me buy them at the grocery store a few times, but we generally bought the packets to avoid the dreaded styrofoam.  I enjoyed ramen quite a bit, but stopped eating it once I tried to clean up my diet.

As a discerning vegan, it can be hard to find instant noodles that are both healthy and contain no animal products.  I was thrilled to recently discover a new way to eat ramen, organic and vegan!  Read on for my healthier version. Click the "Print Friendly" button below for a printable or PDF version.

Recipe: 15-Minute Gluten-Free Vegan Tacos

Tacos are everywhere in my hometown of Austin, Texas. People eat them all day - even for breakfast! Once I warmed up to this delicious food, I wanted to find an affordable, fast way to prepare a vegan version at home.

Ready in just 15 minutes, this delicious recipe will leave you satisfied. As an added bonus, it's also much more affordable than eating out and can be adapted to a variety of tastes. It's even gluten-free. Read on for the recipe and variations to suit any budget! Click the "Print Friendly" button below for a printable or PDF version.

Recipe: Red Panda Cookies

The traditional cake and candles has been replaced by something much cuter this year: red panda cookies! I challenged myself to find a red panda cookie cutter (a repurposed cat head cookie cutter) and a simple way to decorate dozens of treats (Red Panda Network logo). For what purpose? Building awareness for red pandas, of course!

If you haven't heard, I pledged my birthday to the Red Panda Network and wanted to do something special to celebrate. After all, it's not every birthday that you turn a quarter of a century old! I can't wait to share these with my coworkers tomorrow and hope they enjoy having a special treat on an otherwise ordinary Tuesday. Stay tuned for an update and read on for the recipe!

Click the "Print Friendly" button below for a printable or PDF version.

Recipe: Easy Vegan Lentil Loaf

Whether you're looking for artistic inspiration, recipes, or both, I highly recommend an amazing hand-crafted recipe blog called The Vegan Stoner. Each recipe is filled with clever drawings of ingredients and the blog has a wonderful indie vibe. I've made a few recipes so far, all of which have been quite tasty.

Which is my favorite so far? Their tasty Lentil Loaf! Simple and affordable, this is a great meal that doesn't require much prep.