VeganMoFo and Mango-Blueberry Upside Down Shortcakes

Oooh...yummy!

Ingredients (makes 1 dozen)

Fruit
1 mango, peeled, seeded and cubed
1 cup of fresh blueberries (I am sure frozen would work too)
1/2 cup sugar

Dry
2 cups all purpose flour
1/2 cup sugar
1 tsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet
6 oz non dairy yogurt
4 oz applesauce
1/4 cup non dairy milk
1/4 cup oil
2 tsp vanilla

Directions
Preheat oven to 350 degrees. If you have a really good non-stick muffin pan, use it. I don't like to use paper cups for these, but you can if you want to. In a bowl, mix the fruit and sugar. Set aside. In a seperate bowl, sift together the dry ingredients. Mix together the wet, seperately and mix into the dry. Divide the fruit into all twelve cups.



Spoon the batter atop the fruit.



Bake for about 20 minutes. Remove from oven and allow to cool for a few minutes. Invert onto another cookie sheet, and allow the shortcakes to naturally fall out of the pan.



Top with a simple icing of powdered sugar and soymilk, if desired.

VeganMoFo and a New Knife!

Today I bought a new Chef's Knife. I felt I deserved it. It's a J.A. Henckles. It's THIS one. Not expensive, but very nice. Not too heavy, although I do appreciate a sturdy heavy knife, and it has a very fine/thin blade. I like it. Affordable and utilitarian.

VeganMoFo and BIG FAT BUMMER!

Easy, and semi-homade and yummy. Crescent rolls stuffed with anything. These ones were filled with THIS.



But then I found out...crescent rolls are not vegan! WTF? PETA says THIS. But then I found THIS. So what? I dug further. Apparently any ingredient that contains "stear" in it is not vegan. BIG FAT BUMMER! So this will be my last farewell to the crescent roll. They are so full of wacky, horrible for you, ingredients anyway, it's probably best.

VeganMoFo and Steaz

I admit it...coffee just isn't enough anymore. My hectic days require MORE energy. Unfortunately, most energy drinks have some pretty nasty stuff in there. Thank goodness for Steaz. An organic, tasty buzz.

VeganMofo and Straight-Up-Thanksgiving Burgers

This here burger was the brainchild of my bestest friend, Jen. She said if I could pack an entire Thanksgiving dinner into a burger, she would be in heaven. So, I gave it a shot. Invited her over and had her test it out. She said it was crack. So, there you have it. If you're in the mood for Thanksgiving, make it. It's also a good way to use up "real" Thanksgiving leftovers.


Openface on a grilled sourdough dinner roll, with plain brown gravy.

Straight-Up-Thanksgiving Burgers
Ingredients (makes 8 big burgers)
4 cups prepared mashed potatoes (I used the Garlic Smashed potatoes from Cozy Inside, but any mashed potatoes will work. Skin on adds more texture to the burgers)
4 cups prepared stuffing/dressing (I used McCubbins Herb flavor, but I think any bread based stuffing would work fine...In fact, a few slices of stale bread, cut into cubes and mixed with margarine and veggie broth, then baked amkes a prettay darn good stuffing.)
1, 14oz can of cut green beans, drained
1 cup French's french fried onions (Seriously, would it be Thanksgiving without them?)
1 cup diced onions
2 tbsp garlic, minced
1 tbsp margarine for sauteing onions
salt and pepper to taste

Directions
Prepare mashed potatoes and stuffing, set aside. In a pan, on medium high heat, melt margarine and add onions and garlic and saute until just beginning to brown. Mix all ingredients together in a bowl and form into patties. Pan fry, in oil, about 3-5 minutes per side or bake at 350 for about 20 minutes. Everything is already cooked, you just need to heat 'em up!

VeganMoFo and Back in the Kitchen (Pumpkin Cheezecake Pie)

I have been pretty lazy this week when it comes to cooking. I had so many leftover burgers and stuff in the fridge, I felt guilty making something new without using up the "old" first. I can officially say that it's time to get cooking again.

I'll start with dessert!



Pumpkin Cheezecake Pie
Ingredients (one 9" pie)
1, 9" pie crust (you can make you own, but I went with a premade graham crust for this one)
2, 8oz containers of vegan cream cheese
1, 15 oz can of pure pumpkin
1/2 cup brown sugar
1/2 cup sugar
3 tbsp arrowroot powder
1 tsp cinnamon (ground)
1/2 tsp ginger (ground)
1/4 tsp nutmeg (ground)
1/4 tsp cloves (ground)

Directions
Preheat oven to 350 degrees. Beat all ingredients together using an electric mixer until smooth. Pour into pie crust. Place a pan of water (about 1" deep) on the bottom shelf of the oven. Line a cookie sheet with foil. Place the pie on the foil lined sheet and place in the oven on the top rack. Bake for 45 minutes. Remove and let cool, place in refrigerator until ready to serve, and to set even more.

VeganMoFo and The Veggie Grill

I've posted about The Veggie Grill in the past. When the place first opened I was very apprehensive. But, it has certainly grown on me over the last year. Since the beginning, the food has been great. I just wasn't sure about the business model: Good for you Fast Food.

I made the trek to Irvine today, to cash in on my "free birthday entree" they sent to me in the mail. The place was PACKED! Almost every table was full and there was a line to place your order. Normally, that would be a bad thing...but I was so stoked to see so many people opting for a cruelty free lunch, when there was a pizza joint, an ice-cream shop and many other omni choices in the University Town Center within steps.

I ordered the "Carne Asada" sandwich with Sweet Potato fries. Actually I ordered 2. One for my free lunch, and another to bring home for dinner later. Let me tell you...this seitan is AMAZING. Even heated up several hours later...DELISH. The chipotle mayo is the perfect finishing touch to this delicious sandwich.

If you live anywhere near one of these "fast food" establishments...I suggest you stop in for a bite. You won't be dissapointed.

VeganMoFo and Porn Plates

I admit it, I am addicted to plates. Yep, plates. I cannot go to a garage sale, flea market, discount store, anywhere, without looking for or buying a plate.

These are a few of my favorites.



I also admit, that I am not much of a food photographer. But I don't care, I like to take the pictures. I like to put the food on those pretty plates, and take the picture. My food porn is usually very similar. When possible, I use a black background. I try to get extreme close ups, and I usually only photograph half of the plate or bowl. It's a simple formula that works for me and my cheap camera.

VeganMoFo and Vegenaise

Did I ever mention that I met the co-founder of Follow Your Heart, and I nearly peed my pants with wonderment as I graciously shook the hand of the man who invented my most-favoritist condiment ever? Well I did.



The delicious Vegenaise. I feel no guilt buying it, and although, yes, I can make my own tofu mayo, this stuff beats ho'made hands down.

Creamy and delicious. Thick and spreadable. Tastes good on just about everything. It even turns leftovers into incredible edibles.

Case in point, burger roll-ups from a few days ago, are now "burger roll-up salad."



EXTRA SPECIAL THANKS to burger tester r.add-ist for giving me the idea to mash up left over burger patties into sandwich fillings! It has made my life so much better!!!

VeganMoFo and Sweet Potato Buns

I am the first to admit that I am not much of a baker. Sure I can make cupcakes, and my birthday cakes are passable, but when it came to making up some tasty bun recipes for the burger book, man, oh man, was it tough. Literally, this was the hardest part of the whole book!

Yesterday, I posted about my roll up burgers. I served them up on home made sweet potato buns. Oh so soft and buttery, and just a touch of sweetness. Nummers.

Sweet Potato Buns
Ingredients (makes 12 buns)
1 sweet potato or yam (yielding 2 cups mashed)
1/4 cup margarine
1 cup soymilk
2 tbsp agave nectar
2, 1/4 oz envelopes active dry yeast
1/2 cup warm water (about 100 degrees)
2 tspn sugar
4-5 cups all purpose flour
1 tsp salt
additional melted margarine for brushing

Directions
Bring a pot of lightly salted water to a boil. Peel and cut your sweet potato into chunks and boil until mushy.

While the potatoes are boiling, mix yeast into warm water until foamy, add in sugar and mix. Let stand 10 minutes, to double in size. Drain potatoes. Place back into the pot, and mash. Add in margarine, soymilk and agave nectar. Mash until very, very smooth, with as few lumps as possible.

In a seperate, large mixing bowl, mix together salt and 4 cups of the flour. Add risen yeast to the flour and salt and mix together. Add in the potato mixture and knead for about 8-10 minutes, adding additional flour if the dough is too sticky. Knead until a nice, soft elastic dough ball forms. (I knead it right in the bowl.) Cover bowl loosely with a dish towl, and let rise for 1 hour.

Preheat the oven to 350 degrees. Prepare two baking sheets, by either lightly greasing, or placing a sheet of parchment paper or a silicone mat on the sheet (parchment or a baking mat works better, and prevents burnt bottoms!) After the hour has passed, punch down the dough and knead about another 2 minutes. Add a little more flour if it's too sticky.

Divide into 12 equal pieces, roll into balls and flatten slightly. Place 6 on each baking sheet. Bake at 350 for 12-15 minutes. Remove from the oven, brush with melted margarine, and bake an additional 5 minutes. Until golden brown on the top.