Monday, October 31, 2011

Recipe: Pumpkin Brownies

Hello everyone, and happy 31st day of the Vegan Month of Food!  I hope everyone is having a nice Halloween, and to get into the spirit, I have my pumpkin brownies to share with you!

Pumpkin Brownies

--brownie mix (I used one from Hodgson Mill: Brownie Mix with Whole Wheat Flour & Milled Flax Seed)
--1/4 cup vegetable oil
--4 T Earth Balance
--1/2 cup applesauce
--2 T water
--1 can pumpkin

Melt the Earth Balance in the microwave.  Mix together the brownie mix, vegetable oil, and Earth Balance.  Add the applesauce and water; mix.  Finally, add in some cinnamon, and stir a few more times for good measure.

Spray a baking pan with vegetable oil spray, then add alternating thin layers of brownie mix, pumpkin, brownie mix, pumpkin, and brownie mix.  Bake in oven at 350°F for 40 minutes, or until a toothpick comes out clean.  Due to the layers, the brownies come out pretty mushy, but if you are patient (and take a couple tries), you can get some that have a nice brownie shape.  I don't mind shapeless brownies, though, so I dug into one of the rejects that you can see in the background of these photos, and had a nice mug of hot apple cider along with it!  Success in my book.  :)

What an exciting Vegan Month of Food this turned out to be!  I had a great time participating (this being my second year); I read some awesome blogs and started following a few of them, which I look forward to continue reading even after the excitement dies down from this month.  I impressed myself a few times and cooked some really interesting (and new) foods.  I'm sure I will be making a lot of the recipes that I posted about again sometime soon because they were all so good!  

I'd also like to wish a welcome to my newest readers; I'm excited to have you all on board, and thanks for reading!  My blogging, however, will likely slow down for a bit (but I will try to sneak in posts whenever I get the time), since I'm going to need to focus on writing a 50,000-word novel this November for NaNoWriMo.  I'm really excited (this is my second year doing it as well), and I have my schedule all planned out, so we'll see how it goes with all this writing, plus my internship, classes, papers, and other random assignments.  I'll manage somehow, and I know it will be worth it in the end, so I'm not too worried!  :)

I'll leave you today with a final quote from "Quotes on Slavery":

So, in conclusion, keep up the blogging, fellow vegans!  Posting recipes, writing about food, and taking pictures of exciting meals is such a simple way to share the vegan message with others and to show how easy it is to be vegan.

And to those who aren't vegan, go vegan!  :)  Feel free to check out the other links in the sidebar to various resources and blogs that I follow, or get in contact with me if you'd like some help or have any questions!

Peace.  :)

Sunday, October 30, 2011

Random Photos of Food

Hello everyone, and happy 30th day of the Vegan Month of Food!  I don't have my bean soup recipe today because I decided to save it for later, perhaps Thanksgiving, when I can make up a big batch.  Instead, this is going to be a mostly photo post, of some of the stuff I've made but not blogged about during the Vegan Month of Food, as well as some leftovers, too...  Enjoy!

Rotini with spinach, sun-dried tomato dressing, and garlic bread

Rotini with spinach, Caesar dressing, and garlic bread

Rotini with carrots, broccoli, cauliflower, and soy sauce

Easy Mac (second batch of what I had blogged about previously)

Linguine with broccoli, snow peas, cauliflower, green zucchini, soy sauce

Linguine with carrots, spinach, onions, red peppers, Caesar dressing, and soy sauce

Leftovers (from the stuffed spaghetti squash and the spicy spaghetti squash)
(Spicy spaghetti squash leftovers)

(Stuffed spaghetti squash leftovers)

Burrito (with rice, spinach, taco filling, and tortilla chips)

Burrito (with rice, snow peas, and peanut butter)

Burrito (rice, mixed vegetables, peanut butter)

I hope you enjoyed the plethora of photos; I'll leave you tonight with another quote from "Quotes on Slavery":

Peace.  :)

Saturday, October 29, 2011

Recipe: Eggplant Chips

Hello everyone, and happy 29th day of the Vegan Month of Food!  Today was a lovely day; I woke up to it snowing outside, so it's hard to beat that!  And it snowed for the majority of the day, and I was able to get a few pictures, and walk around town and the campus with Zach, so it was fun.  Also, I discovered that I need to get new snow boots, as the ones I have are cracking and letting in water, so that will be something to take care of eventually...  I tried the eggplant chips again today, and it was yet another failure (well, it turned out how it was supposed to, but I just didn't like it).  I used much less vegetable oil but they were still soft and chewy after baking for a while; they didn't get nice and crisp as I had hoped they would.  So, in other words, if you only like crunchy chips, these aren't for you (or me).

Eggplant Chips


--vegetable oil

Slice eggplant thinly, arrange on baking sheet, add some vegetable oil (about 2 tsps) and salt and pepper.  Bake for at least half an hour at 400°F, making sure to flip sides.

So, yes, a disappointing recipe, but you can't win them all.  In other news, here are a couple snowy pictures of the creek!

I'll close tonight with a quote from "Quotes on Slavery":

Peace.  :)

Friday, October 28, 2011

Recipe: Frozen Banana Smoothie

Hello everyone, and happy 28th day of the Vegan Month of Food!  I can't believe we're almost at the end already; for my last few posts, I plan to make bean soup, my second attempt at eggplant chips, and my pumpkin brownies for Halloween, the final day!  Today I am sharing the snack that I had earlier this day; enjoy!

Frozen Banana Smoothie

Recipe (serves one):
--1 cup soy milk
--1 frozen banana (I froze mine broken into three pieces)
--1 tsp flax seeds

Add ingredients to blender; blend until flax seeds are chopped up nicely.  Pour out into a mug; the mixture's consistency should be a cross between a smoothie and ice cream.  Enjoy with a carrot cake cupcake!

I'll leave you today with another quote from "Quotes on Slavery":

Peace.  :)

Thursday, October 27, 2011

Recipe: Vegetable Orzo, version 2.0

Hello everyone, and happy 27th day of the Vegan Month of Food!  Today I'm just posting quickly about the dinner I made myself after my internship today.  I did my vegetable orzo again, but this time with new vegetables; enjoy!

Vegetable Orzo

Recipe (serves one):
--1 1/4 cup water
--1/3 cup orzo
--1 tsp vegetable powder
--2 cups vegetables (I used spinach, carrots, red peppers, onions, cauliflower, Romano beans, yellow squash, and green zucchini)

Bring ingredients to a boil, lower heat and stir occasionally until the orzo and vegetables are soft.  I added in a chopped up Boca "Chik'n" patty for the fun of it, and voila!

I'll leave you first with some awesome news.  I talked to my dad on the phone last night; he had an idea that he wanted to tell me about, and here it is:  He wants to make a children's book with me about being vegan!  I can't tell you how excited I am about this!  When I was little, we had hand-made a book for ourselves about a farm that had animals with all the colors of the rainbow.  Now, however, he wants to revisit that and turn it instead into a book about a sanctuary for farmed animals!  I'm so excited about this, and he even suggested donating proceeds from the book to a sanctuary; of course, I am totally on board with that (I'm thinking for the Animals)!

And now, a quote from "Quotes on Slavery," and I hope you all have a lovely night!

Peace.  :)

Wednesday, October 26, 2011

Recipe: Carrot Cake Oatmeal Cookies

Hello everyone, and happy 26th day of the Vegan Month of Food!  Today I have my leftover carrot cake mix recipe, as promised.  

Carrot Cake Oatmeal Cookies 

Recipe (makes six cookies):
--leftover carrot cake mix from cupcakes
--1 cup oatmeal

Mix in a cup of oatmeal to the leftover mix; prepare a cookie sheet with vegetable oil spray; drop cookies onto the sheet, and bake for about 15-20 minutes at 350°F.  Let cool; serve and enjoy!

I really like the way that these cookies turned out; I love oatmeal raisin cookies, so this was like an oatmeal raisin cookie and then some!  They are very soft, just the way I like them, and this is certainly a recipe that I would like to make from scratch (and make a much bigger batch than just six cookies!).

Heading off to class in a few minutes (with one of these cookies for snack later on), so I'll leave you with the newest post over at Animal Rights UK: "The Role of Welfarism and New Welfarism in Manufacturing Consent for Animal Use."  Have a lovely day!

Peace.  :)

Tuesday, October 25, 2011

Recipe: Carrot Cake Cupcakes

Hello everyone, and happy 25th day of the Vegan Month of Food!  Today I have a quick little recipe that I made Sunday night.  I was lazy and used a box mix, but next time I plan to try making this recipe from scratch because I really don't think it will be all that difficult, just need to figure out some measurements.  

Carrot Cake Cupcakes

Recipe (makes 12 cupcakes, and some leftover mix):
--1 bag carrot cake mix and 1 bag carrots & raisins (from Duncan Hines)
--1 1/4 cup hot water
--3/4 cup applesauce
--1/4 cup vegetable oil

Pour carrots and raisins into hot water; let stand for five minutes.  Mix together the carrot cake mix, applesauce, vegetable oil, and the carrots and raisins.  Spoon out about 3 T of the mix into each cupcake pouch.  Bake for about 25 minutes, or until you can stick a fork (couldn't find any toothpicks, lol!) in one of the cupcakes and it comes out clean.  Let the cupcakes cool, and then enjoy!

These turned out nicely, though I was anxious that they were going to over-bake, so I kept checking them obsessively every five minutes, haha!  (And I even took them out a bit early and had to put them back in again when I realized they weren't cooked enough!)  I didn't bother with any frosting because honestly, I am not a fan; I like my cupcakes plain.  They are nice and moist and perfect with some hot apple cider, and tomorrow I'll share my recipe of what I did with the leftover mix.  

For now, I'll leave you with a recent post over at My Face Is On Fire: "Meat-Free McCartney."  Have a lovely day, everyone!

Peace.  :)

Monday, October 24, 2011

Recipe: Simple French Fries

Hello everyone, and happy 24th day of the Vegan Month of Food!  Today I'll be posting about my dinner last night, in which I prepared homemade french fries (as well as snow peas and a Boca "Chik'n" patty).

Simple French Fries 

Recipe (serves one):
--3 small-medium potatoes
--1 T vegetable oil
--salt and pepper

Wash potatoes; slice into sticks and toss on baking tray with vegetable oil, salt, and pepper.  Bake for about 20 minutes, or until french fries have reached the desired crispiness.  Serve and enjoy!

This was my first time making french fries, and I think they turned out nicely.  They were soft and just a bit crispy at the edges; they were lovely just plain, though I had a bit of ketchup with the last few remaining ones, and they worked well with the rest of the meal.

I have to get working on some assignments now, so I'll leave you with a new quote from "Quotes on Slavery":

Peace.  :)

Sunday, October 23, 2011

(Inspired) Recipe: Easy Mac

Hello everyone, and happy 23rd day of the Vegan Month of Food!  Today I have a new recipe, inspired by a recent post by Michelle at My Zoetrope.  Her Mac 'n Cheese looked so good that I had to try it for myself.  I'd avoided any further attempts to make macaroni and cheese with nutritional yeast ever since a major fail with a complicated recipe I'd found online.  But Michelle's recipe was so beautifully simple that I figured it was worth a try, and it certainly was!  Here's my take (minus the garlic and Daiya)...

Easy Mac

Recipe (serves one):
--1 cup whole wheat rotini
--1 cup mixed vegetables
--nutritional yeast
--1/2 cup soy milk
--1 T Earth Balance
--pepper and salt, to taste

Boil pasta and vegetables, drain and then mix them together in the pot with the remaining ingredients.  Simmer on low heat until soy milk is mostly absorbed; serve and enjoy!

The first time I made it, it was amazing (though too peppery, my fault!), and I was so glad that I tried it out.  I made it again today, this time with a bit less pepper, and it was perfect, so I think this is a new successful recipe that I will be using often!

Enjoy the rest of your Sunday, and I'll leave you with a quote from "Quotes on Slavery":

Peace.  :)

Saturday, October 22, 2011

Recipe: Vegetable Soup

Hello everyone, and happy 22nd day of the Vegan Month of Food!  Last night for dinner I tried the Vegi Soup Mix from Bob's Red Mill, so here's my super ("souper") simple way to use it to prepare vegetable soup.

Vegetable Soup

Recipe (serves two, or in this case, one really hungry Julie):
--1 cup Vegi Soup Mix (contains both green and yellow split peas, barley, lentils, and vegetable "alphabet soup" pasta)
--4 cups water
--4 tsps vegetable powder
--1/4 tsp pepper
--1/4 tsp salt

Simmer ingredients for one hour, stirring occasionally, until the ingredients are nice and soft.  

See, told ya it was easy!  :)

While it's certainly not the most photogenic soup, I really enjoyed it a lot (and finished the whole bowl!), though next time I will probably use less vegetable powder (generally my rule is one tsp per cup water, but this time it was a bit too much).  Other than that, though, it was great, and I still have more of the mix so I will definitely be making this again!  

I hope you have a lovely night, and I'll leave you with a very interesting article (via My Face Is on Fire on Facebook) regarding the issue of pet ownership: "Paws for thought," by Richard Tomkins. 

Peace.  :)