Vegan MoFo #22: Fall Inspired Lunchbox

Happy Halloween and final day of Vegan MoFo 2011!  Woohoo!  What a great month.  Even though I didn't end up posting every day, I did post more this month than I have in the past.  And it was fun! But the most fun was reading all the other MoFo blogs, and since I still have plenty to catch up on the fun will continue.

Lunchbox:  Salad with greens, spinach, herbs, avocado, hemp seeds, pistachios and sweet potatoes.  Miso Tahini Magic Sauce, Apple Spice Granola, Fruit, and Chocolate Coconut Buckwheatie Cookies. 

Now that MoFo's over I'll be posting about 3 times a week, mostly Thursday thru Sunday, because that works best with my schedule.  Hope everyone's Monday is off to a great start!

Vegan MoFo #21: Basic Fall Oats, Raw Or Cooked

Portland finally got a few colder days this week.  And by colder I mean I could wear a sweater and a scarf.  Yay.  This time of year also has me craving heartier breakfasts, sometimes warmed.  Like these oats.  They can be made and soaked overnight, or warmed on the stove top. 

 

Basic Fall Oats

1/2 cup oats

1 tablespoon chia seeds

2 tablespoons raisins

1/2 cup nut milk

1/2 cup apple juice (I used spiced cider!)

sprinkle of cinnamon

sliced banana and sweetener to taste

Mix together and soak overnight, or warm on the stove until the oats are soft.

My food this past week has been beyond basic.  I've just had other stuff going on.  But these oats were nice, especially made with the apple cider, so I thought they might be worth sharing.  

Hope you've had a happy weekend :)

Vegan MoFo #20: Apple Granola & Baked Apple Pie

One of my scores from this weekend's adventure was a bag of Newton Pippin apples.  Newton Pippins are a tart green apple that are supposed to be great for baking.  I decided to try them in a batch of raw buckwheat granola and a baked apple pie. 

Apple Spice Granola

3 cups raw buckwheat groats, soaked overnight then rinsed well and drained
2 diced apples
1 cup shredded coconut
1 cup flax
2 cups date sauce *instructions to follow
1/4 cup molasses
1/4 cup maple syrup or agave
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice

Stir all ingredients together and spread on 2 teflex lined dehydrator trays.  Dehydrate for 3-4 hours then transfer off of the teflex sheets and directly onto the mesh trays.  Dehydrate for 24 hours or until crunchy.

* To make the date sauce soak medjool dates in just enough warm water to cover for an hour.  Blend the dates together with enough water to make it about the consistency of applesauce.

I like to use this granola for snacking, mostly.  But it's also good with some almond milk or raw coconut yogurt or cashew pudding.  And it makes the house smell sweet and delicious while it's drying.

Ok, now for the baked pie.  I used apple pie recipe from The Joy Of Vegan Baking by Colleen Patrick-Goudreau.  It's the ugliest most rustic looking pie I've ever made.  The crust literally crumbled as I was making it and I just patched it together.

 See... rustic.  Haha.  Anyways, it's delicious.  I'll have to work on the crust execution next time.  I really like the Pippins.  They have this old-fashioned tart taste like the apples that used to grow on our property when I was a kid and they held up well in the pie.  I'm looking forward to going back to the orchard for fresh picked apples.  They're the best!

Have a great Monday!

Vegan MoFo #19: Pumpkin Seed Nori Snax

I've been trying to keep more raw vegan snacks around the house lately.   The dehydrator seems to be a constant buzz in the background, which is good.  It keeps the house smelling nice and our bellies full of nutritious food.  This week, after I made the usual flax crackers and cookies I decided to try something different.  I've seen many of my blog-friends make these, but since I'm not a huge fan of the taste of nori I haven't made them until now.  My boyfriend is very fond of nori and he totally approves of these Pumpkin Seed Nori Snax.

Pumpkin Seed Nori Snax

6 sheets raw nori
1 cup raw pumpkin seeds
1/4 cup hemp seeds
1 tablespoon nutritional yeast
2 green onion
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or agave
1 teaspoon salt
1/4 teaspoon liquid smoke
1/2 teaspoon chipotle chili powder
1/2 teaspoon cumin
3/4 cup water

Blend all ingredients except the nori sheets until smooth. 

Spread about 1/2 cup of the pumpkin seed mixture on 3 of the nori sheets.  I got creative so I could fit more on one dehydrator tray and did 1 and a half. 

 

Top with a second sheet of nori (or fold in half like the one on the right).  Dehydrate for 3-4 hours then cut into squares (whatever size you'd like your snax to be).  Continue to dehydrate for another 20 hours.

We took these on a road trip and they were a great portable snack.  I even ate a few.  They'll definitely be packed into lunches this week if there are any left after today.  

Hope you've had a nice weekend.  I'll be posting about the apples I picked up at a local farm and what I made with them this week.  And about the adorable alpacas I got to meet.  It's been a very Fall inspired weekend and that makes me very happy.

Vegan MoFo #18: Chocolate Coconut Buckwheatie Cookies

Today's treat was inspired by the container of Buckwheaties I have in the pantry and the no-bake cookies my family loves to make.  Are you familiar with them?  The ones with oats, chocolate, and peanut butter?  My Chocolate Coconut Buckwheatie Cookies didn't turn out much like the good old no-bakes, but they're chocolatey and chewy with a nice little crunch from the Buckwheaties.

 

Chocolate Coconut Buckwheatie Cookies

1 cup almond butter
1/4 cup maple syrup, date syrup or agave
1/4 cup cacao powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 cup water

Stir together the above ingredients in a mixing bowl then add:

1 cup shredded coconut
1/2 cup Buckwheaties

Shape tablespoonfuls into cookie-shaped rounds.  These can either be chilled for a few hours or warmed up in the dehydrator for a few hours.  I prefer to dehydrate them because they become less sticky and I like my cookies warm. 

 

Today I'm going on a fruit & pumpkin gathering adventure!  Heirloom apples, pear wine, fresh pressed apple cider, petting cute animals and a corn maze may also involved.  Have you had any fun Fall adventures this year?

Vegan MoFo #17: Buckwheatie Breakfast Bowl

Woohoo, it's Friday and I'm back and I have energy!  The past week kind of kicked my butt.  Good thing my body bounces right back from these things and after taking yesterday afternoon and evening off for rest I woke up feeling awesome this morning.  So, let's get back to this MoFo business.  Today's post is a super simple, but awesome, Buckwheatie Breakfast Bowl.

This week was all about the quick and easy when it came to food.  Having soaked & dehydrated buckwheat groats on hand makes for a fast and satisfying breakfast.  I buy buckwheat groats in the bulk section at the supermarket, soak them overnight, drain and rinse really well, then dehydrate for about 24 hours.  The come out light and crunchy and nutty tasting.  Buckwheat groats are gluten free and are a decent source of protein (6 grams in 1 cup) and fiber (4 grams in 1 cup). 

To make a breakfast bowl I sprinkle the dehydrated Buckwheaties with cinnamon, add fresh and dried fruit, and top with agave or maple syrup and almond milk.  I'm not a huge fan of cold cereal for breakfast, but this really hits the spot.  It makes a nice snack too.

I'm looking forward to catching up on some very-missed MoFo action this weekend.  Have any fun plans for the weekend?

Oh yeah!  I made a guest appearance at xgfx.org today that involves chocolate.  Stop by and say hi :)

Vegan MoFo #16: Monday's Lunchbox & Where I've Been

Monday, how did you arrive so soon?  I missed my MoFo post yesterday, but I'm not going to beat myself up over it because I got called into work both Saturday & Sunday for emergency surgeries.  I did manage to throw together a yummy lunch for today.   Clockwise from top left:  Apple Spice Parfait, fresh fruit, flax crackers, Miso Tahini Magic Sauce, and a hearty Greens & Seeds salad with raisins. 

Now my real work week begins.  Hope yours is off to a great start!  Big apologies to all my blogging friends that I haven't replied to or visited this weekend.  I won't be able to catch up until this Thursday.  Work, work, work... you know, my real job outside of the blogosphere :).  I miss you!

Vegan MoFo #15: Apple Spice Parfait & My MoFo Iron Chef Cupcake

It's another double treat Saturday!  One raw, one baked.  My first treat is a raw, vegan Apple Spice Parfait.  I was inspired by some beautiful local Gala apples I picked up yesterday morning at the market.  And the need for dessert.  Add some raw custard, maple syrup, and spice and it becomes a yummy Fall delight. 

Apple Spice Parfait

First, make the apple filling:

One beautiful apple of your choice, finely diced
2 tablespoons maple syrup
pinch of sea salt
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 cup shredded coconut
Stir ingredients together and set aside to marinate while you make the custard.

Vanilla Spice Custard

1 cup cashews
1/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon maca

1/2 cup + 1/3 cup almond milk
pinch sea salt
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon lemon juice
1 tablespoon + 1 teaspoon melted coconut oil

Blend all ingredients except coconut oil together in a high speed blender until smooth.  Add melted coconut oil.  Blend until creamy.

The makes 2 parfaits.  In each glass layer:

2 tablespoons apple filling
1/4 of the custard  - now put the glass in the freezer for 15 minutes so the custard can firm up.
2 tablespoons apple filling
1/4 of the custard - back in the freezer for 15 minutes
Divide remaining apple filling between the two glasses.

This is best served very cold, so making these ahead of time and allowing to chill for a few hours will give you the yummiest results.  The apples will soften as they marinate.

Now, onto my MoFo Iron Chef challenge.  This week's ingredients are banana and coffee.  I baked mine in a cake:  Peanut butter cupcakes with vegan chocolate cream cheese frosting, banana slices, and coffee ganache.  I know this isn't the most creative entry, but it's what I felt like eating as a special treat this weekend. 

These started with a peanut butter cupcake ala my favorite baking book Vegan Cupcakes Take Over the World.  These were topped with a little chocolate cream cheese frosting and a banana slice, like so:

Then topped with more frosting and drizzled with coffee ganache.  MMMmmm.

I love peanut butter & banana together.  And chocolate and coffee.  And peanut butter and chocolate.  So it all works together.  Yes.

Cheers to a super sweet Saturday.

Vegan MoFo #14: Pantry Staple - Miso Tahini Magic Sauce

Today's MoFo is something that I've been using like a fiend for three years.  My Miso Tahini Magic Sauce is a staple in our refrigerator.  It's a dip, it's a sauce, it's a dressing.  Put it on veggies, grains, wraps, bowls, salads, anything you want to become more delicious or possibly addicting.  Sometimes I want a salad just so I have something to put this on.  The best part about it, though, is it's EASY and you probably already have the ingredients on hand.

Miso Tahini Magic Sauce


1/2 cup miso
1/2 cup tahini
1/4 cup apple cider vinegar
1 tablespoon maple syrup, date syrup, or agave
1/8 teaspoon cayenne pepper
3/4 cup water

In a bowl use a spoon  to mix the miso and tahini together.  Add the apple cider vinegar, sweetener of your choice, cayenne pepper and stir until well combined.  Use a whisk to mix in the water.  Store in the refrigerator.  The sauce will thicken after it cools.

This sauce is great with add-in, like fresh grated ginger, garlic, and spices.  Make it your way to make your taste buds happy.  Then put it on everything!  Carry a jar in your purse!  Ok, maybe not, but I wish I could.

Happy Friday!

Vegan MoFo #13: My Favorite Green Juice

Good evening!  Today's post is being written from my couch, and I'm in my pajamas.  I had a very tired day, spent resting and recovering from my busy work week.  I'm still planning on posting every single day of MoFo so I decided to rely on a good old standard, my favorite green juice.   One reason I picked this is because it gives me a boost when my energy is low. 

The Green Standard:

5-6 leaves Italian kale
1 lemon, peeled
2 apples
1 inch nub of ginger

This can be made in a juicer or blended and strained.  I love the combo of green, sweet, sour, and spice.  Makes my taste buds happy.

Ok, I'm calling it a night :)

Vegan MoFo #12: Lunchbox

Wednesday!  Lunch is a hearty salad of mixed greens, avocado, nutritional yeast, hemp seeds, pumpkin seeds, and raisins with a tahini herb salad dressing.  On the side is fresh fruit and a cup of Carrot Ginger Soup.

Ciao!

Vegan MoFo #11: Creamy Chipotle Yam Bisque

Good morning, Tuesday.  Here I am with another easy, warming soup recipe.  Avocado is involved. 

Creamy Chipotle Yam Bisque

1 heaping cup diced yam (carrots are a great substitution too)
1/2 avocado
1 tablespoon maple syrup
1 teaspoon chipotle chili powder
1/2 teaspoon sea salt
1 teaspoon lime juice
1 cup warm water

Blend until creamy and warm.  Garnish with more avocado!

I love the combination of spicy chipotle, creamy avocado and sweet yam.  Fall is really great this year.  I'm savoring every moment. 

Vegan MoFo #10: Raw Vegan Carrot Ginger Soup

 
Aaaaah Monday!  Soup will make it better, right?  I'm kidding, really.  I don't mind Mondays, but I wouldn't mind having a weekend extension.  I'm not kidding about the soup, though.  I'm totally on a soup binge right now.   It's a wonderful, warming way to stay healthy and raw when the weather turns cold.  And it's SO EASY.  Perfect for weekday meals. 

Carrot Ginger Soup

1 cup diced carrots
1/4 cup cashews
1 small clove garlic
1 teaspoon diced ginger
1/2 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon lime juice
1 cup water

Blend in a high speed blender until smooth and warm.

This is great with crumbled up flax crackers stirred into it right before serving.  For a high raw option this would be delicious served with a scoop of quinoa or brown rice.

Due to my current obsession with soup I'll be featuring a few more recipes this week.   This is the first time I've been into making raw soup, so it's fun new territory to explore.  Hope your Monday is fantastic.

Vegan MoFo #9: Raw Vegan Creamy Tomato Bisque

Slooooow Sunday.  I took the morning off (from being busy) and spent some time hanging out with my main squeeze.  It's overcast and chilly here and I'm completely smitten with Fall.  When I finally made it into the kitchen I was looking all over for inspiration.  Nothing seemed quite right.  Everything seemed too cold.  Then I thought about soup.  Warm, delicious, comforting soup.  My pantry had everything I needed for a raw vegan creamy tomato bisque.

Creamy Tomato Bisque

2 medium tomatoes
1 medium carrot
1 celery stalk
1 green onion
1/4 cup cashews
1 medjool date
1 teaspoon fresh thyme
2 teaspoons miso
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon lime juice
1/4 cup warm water

For garnish:  4 fresh basil leaves

Blend all ingredients, except basil, together in a blender until creamy and warm.  Garnish with basil chiffonade and fresh ground black pepper.

This is warm and comforting and perfect for lunch on a cool Fall day.  It would be great served with flax crackers or garnished with avocado.  I'm kind of experiencing soup lust now, so don't be surprised if you see more of it this week.

Tomato based soups are my favorite.  What kind of soup do you crave when it's cold outside?  Let me know in the comments and have a cozy Sunday!

Vegan MoFo #8: Raw Vegan Mini Chocolate Chip Cookies & Baked Pumpkin Chocolate Dipped Cupcakes

Happy Saturday! For MoFo 2011 I promised a raw vegan Fall inspired food treat every day in October, and I'm sticking with that plan.  However, I made a baked sweet for a party tonight and I'm going to share that one too!  First let's take a look at our raw vegan item for today, mini chocolate chip cookies. 

Mmm, cozy comfort food.  As with all of my cookies, I like to serve these warm from the dehydrator.  Here's the recipe:

Mini Chocolate Chip Cookies

1 cup cashews
1 cup pecans
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla

Blend all ingredients together in a food processor until combined.  This is a stiffer dough, so you may need to scrape and pulse for a while until the nut chunks are blended together.  Transfer the dough to a bowl. 

Add:  1/4 cup cacao nibs

Mix into the dough.  Using your hands does the trick!  Scoop by tablespoons onto a teflex dehydrator sheet and shape into cookies.  Dehydrate for a few hours until warm.  Enjoy with a cup of tea or almond milk. 

And now for the baked part.  If you don't want to be tempted by unhealthy vegan baked sweet treats you should STOP HERE.  :)

I'm going to a family dinner get together tonight and was assigned to bring dessert.  My favorite!  The crowd I'm eating with would be totally ok with a raw dessert, but I've had my eye on these cupcakes for a while and decided to go with baking.  I think everyone's going to enjoy these:

This recipe came from my favorite vegan cupcake cookbook, Vegan Cupcakes Take Over The World.  I made the pumpkin chocolate chip cupcakes and left out the chocolate chips because someone eating tonight doesn't like chocolate chips in their pumpkin.  It's ok though, I made up for that omission later.  The pumpkin cupcakes are topped with a vegan pumpkin cream cheese frosting.  Here's where I got to add some chocolate:  I dipped the cupcakes (childhood Dairy Queen memories, anyone?) in a vegan chocolate ganache spiced up with a little cinnamon and cayenne pepper.  I thought the spices would be a nice aftertaste in contrast to the sweet pumpkin frosting. 

Here's to a double-treat Saturday!  Hope your weekend is off to a sweet start :)

Vegan MoFo #7: Pumpkin Spice Smoothie

Happy Friday!  Who wants a special Fall inspired smoothie this morning?  Once again, this is taste bud trickery because there's no pumpkin in the recipe.  It features garnet yams instead and it's creamy and delicious.  If you have a mega-sweet-tooth like me you'll sip this for breakfast, or you might call it a shake and have it for dessert.

Pumpkin Spice Smoothie

2 frozen bananas cut into chunks
1 cup diced garnet yam
1 cup almond milk
4 medjool dates
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 pinch sea salt

Blend it all up in your high speed blender and enjoy.

So, this brings the first week of Vegan MoFo 2011 to a close. What a fun week!  I'm having inpirational overload from all of the awesome posts from my favorite bloggers and new blogs that I'm finding every day.  I've come across a few recipes that I might try out here sometime during MoFo.   There are so many good ideas out there.  Hope everyone has a fantastic Friday.  I'll be blogging all weekend, so stop by and say hello.

Vegan MoFo #6: Sesame Pumpkin Seed Spread

Here's a quick and easy treat to get you through the end of the week.  In keeping with the Fall spirit of my Vegan MoFo theme I've whipped up a batch of Sesame Pumpkin Seed Spread.  You'll need a food processor for this recipe.

Sesame Pumpkin Seed Spread

1 cup pumpkin seeds (soaked)
1 tablespoon miso
1 tablespoon tahini
1 tablespoon sesame oil
1 teaspoon agave
1/8 teaspoon sea salt
1/8 teaspoon paprika
3 tablespoons water

Blend all ingredients in food processor until smooth.

This spread was especially delicious with my Carrot Flax Crackers, which I have to make more of today because they're already GONE.  It would also be perfect with veggie sticks, on a salad, as a sandwich spread, or wrapped up in a collard leaf. 

My weekend starts today, so I'll be able to catch up on some of the MoFo action.  I feel like I've missed out on a lot of the MoFo fun the past few days.  Oh well, I only have somewhere around 2,100 posts to peruse so far. MoFo party on my laptop today!

Vegan MoFo #5: Carrot Flax Crackers

Hello!  Here's an easy mid-week recipe that takes 5 minutes to put together, then it's off to the dehydrator for an overnight stay.  You'll wake up tomorrow with crispy, flavorful, fall-inspired crackers. 

 

Carrot Flax Crackers

2 cups flax seeds
1 cup carrot pulp (from making juice)
2 cups water
1 teaspoon salt

Mix together, spread on a teflex dehydrator sheet making about a 12-14 inch square.  Dehydrate for about 24 hours.

These are so simple and one of my favorite crackers right now.  Enjoy them with seed cheese, hummus, soup, or as they are for snacking. 

Happy Wednesday and day 5 of the Vegan Month of Food!

Vegan MoFo #4: Lunchbox

Hello, Tuesday, I'm glad you're here.   Monday was a little too busy, if you ask me.  My lunch, however, was awesome.  It included a hearty salad with avo, honeycrisp apples, pecans, nutritional yeast, hemp seeds, and greens.  My Fall Spice Porridge was a nice afternoon snack. 

I hope your week is off to a great start!

Vegan MoFo #3: Fall Spice Porridge

Hello, MoFo Day #3!  Today's treat is a make-ahead porridge that features chia, pumpkin seeds, and pumpkin pie spice.  Yum, three of my favorite ingredients.  Fall Spice Porridge is a filling breakfast treat, or if you're like me, perfect to pack in your lunchbox for an afternoon snack. 

Fall Spice Porridge

1 cup oats
1/2 cup chia seeds
1/2 cup pumpkin seeds
1 teaspoon pumpkin pie spice
pinch of sea salt

Mix dry ingredients together in a bowl.  In another bowl combine:

1 1/2 cups almond milk
1/2 cup carrot juice
3 tablespoons agave
1 teaspoon vanilla

Stir the wet ingredients into the dry ingredients.  Let sit for 5 minutes and stir again.  Refrigerate for at least 2 hours before eating.  I usually let mine set up overnight then pack it in to-go containers.

Packed up and ready for work lunches!  Have a great Monday.

Vegan Mofo #2: Pumpkin Pie Parfait

All I can say about my first day of Vegan MoFo is WOW.  Holy delicious vegan overload.  I'm loving it!  How I wish I could look at every single MoFo blog post.

Today's MoFo post is a Pumpkin Pie Parfait! The big secret is that there's no pumpkin in this recipe. But I promise your taste buds will never know the difference. 

 

You'll need a high speed blender and food processor for this recipe.

First make the Vanilla Cream:

1 cup cashews
1/4 cup agave
1 teaspoon vanilla
1 teaspoon maca
1 tablespoon coconut oil (melted)
1/2 cup almond milk
pinch of sea salt

Blend all ingredients together until smooth and creamy.  Take out 1/2 of the cream (about 3/4 cup) and set aside.  To the remaining vanilla cream in the blender, add:

1 teaspoon coconut oil (melted)
1/2 cup carrot juice
1 teaspoon pumpkin pie spice

This makes the Pumpkin Cream.  Set aside.

In a food processor, make the Cinnamon Pecan Crumble:

1 cup pecans
2 tablespoons agave
1 teaspoon cinnamon
1/8 teaspoon sea salt

Pulse in food processor until it's combined and makes a fine crumble.

Time to put it all together.  In two small parfait glasses layer starting with:
1/3 of the Cinnamon Pecan Crumble
Vanilla Cream
1/3 of the Cinnamon Pecan Crumble
Pumpkin Cream

Put in the freezer to set for 1 hour.  Top with the remaining Cinnamon Pecan Crumble then refrigerate until ready to serve. 

I hope this satisfies your Fall sweet tooth!  And have a great Sunday.

Vegan MoFo #1: Maple Pear Spice Cookies

Yay, Vegan Month Of Food is here! Portland is overcast, chilly, and Autumnal feeling so I thought I'd share a sweet treat, warm from the dehydrator.  I also just happened to pick up some beautiful, local, organic pears yesterday that are ripe and juicy and ready to be used.  You'll need a food processor and a dehydrator for this recipe.

First, make the cookie dough:

1 cup cashews
1 cup walnuts
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Blend in food processor until completely combined and forms into a ball.  Scoop by the tablespoon onto a teflex dehydrator tray.  Form into round balls then use your fingers to make a well in the center of each cookie.  Moisten your fingers with cold water to help keep the dough from sticking to you.

Then the pear filling:

1 cup finely diced pear
3 tablespoons maple syrup
pinch of cinnamon
pinch of sea salt

Fill each cookie with about 3/4 tablespoon pear filling. 

Dehydrate overnight.  I set my dehydrator at 115 degrees and took them out after about 20 hours.  They're delicious warm from the dehydrator or will store well in an airtight container for a few days.  My boyfriend says they're perfect with a cup of coffee for breakfast. 

I think they're a perfect way to start the first weekend of October.  Have a great Saturday!