Wednesday, June 29, 2011

Vegan Chocolate Cake

Something a little naughty for this June 29th post. Something a little chocolatey and not on my diet to celebrate both the completion of my race last Saturday and June 29th.

And I'm going to eat a lot of this cake today. And I'm not going to feel bad about it. But I might tomorrow.

I decided it would be appropriate to post something much delicious-er than last year's June 29th post. Perhaps because it is in celebration of two things. But mostly because chocolate cake sounded like the perfect thing to have for breakfast after boot camp. And this chocolate cake is The. Best. Ever.

And my race? I was able to finish right around the time I had hoped which is basically a miracle given the whole 'running with an injury' thing.

So let's eat cake and celebrate!

1 1/2 cups unbleached flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup vegetable oil
1 Tablespoon rice wine vinegar
1 cup vanilla soy milk

For the frosting:
1/2 cup Earth Balance
1/3 cup unsweetened cocoa powder
3 cups plus a little more, confectioner's sugar
1 teaspoon vanilla extract
3 or 4 Tablespoons vanilla soy milk

Preheat oven to 350 degrees and grease your pan.

In a Kitchenaid or bowl, combine flour, sugar, salt, baking soda and cocoa powder and mix until completely combined.

In another smaller bowl, combine vanilla, oil, vinegar and soy milk. Mix well.

Create a little well in the middle of your dry ingredients and add all of your wet ingredients.

Mix all that until it's just combined then pour batter into your prepared pan.

Bake 25 to 30 minutes, until you can insert a toothpick in the cake and it comes out clean. For cupcakes, bake for about 12 to 15 minutes.

While cake is baking, prepare frosting by combining all ingredients in Kitchenaid. Mix on low until the dry and wet ingredients are just combined then mix on high until frosting is smooth and thick. Add more confectioner's sugar as needed to get desired consistency.

When cake is done, remove from oven and let fully cool before you frost.

On its own or with some fantastical So Delicious ice cream... one of my favorites, as you know.

Cocoa Powder

Friday, June 24, 2011

Spinach Fennel Pasta Bake

And the countdown is down. Way down. Less than 24 hours. At this point tomorrow I will be almost one hour in to my run. So that means I will be done. In my dreams.

My initial completion goal for this weekend's race was 1:30. And then I (re) injured my back. Damn backs.

So now that I am dealing with that, my ideal would be to finish in under 2 hours. Or even 2 hours. This was a tough blow for me. I was in denial for a while but dear Honey gave me a reality check.

It went a little something like this: (Honey in 'doctor mode')

'Yeah. You probably shouldn't run this weekend. Your body isn't well... I mean, you're maybe 85% right now. At best. At best.'

[interjection by me]

'Alright... don't listen to me. Yeah, if you insist, just do. not. push. it.'

[interjection by me]

'Do you like running? You do? Yes? Ok then, don't push it.'

For some reason he seems to think I don't listen to him. I have no idea why.

So tomorrow's run could either be: A: amazing or B: the worst idea ever in life.

On to more awesome things, aka carbohydrates. It's carb load day, it's carb load day! I made a delicious pasta bake for carb load day and it is not only delicious, it has good for you spinach from our CSA, flavorful fennel and homemade tomato sauce made from San Marzano tomatoes.

Great for carb loading and loading up your hungry family. And it's super easy. One of those make it and put it in the oven meals that busy families appreciate. Feel free to add some vegan (or non vegan) protein such as seitan shreds, marinated tofu or Tofutti italian sausage. All would fare well in this fun dish.

Yield: about 8-10 servings

Extra virgin olive oil
4 cloves plus 2 cloves garlic, finely diced
1 shallot, finely diced
2 14 oz cans (or 1 28 oz) San Marzano diced tomatoes
8-10 whole fresh basil leaves, finely julienned
Sea salt and fresh cracked pepper
1 package firm tofu, drained and pressed of excess liquid
1/2 cup raw pecan or walnut pieces
2-3 Tablespoons apple cider vinegar
2 Tablespoons oregano
1 teaspoon salt, give or take
1/2 teaspoon pepper
1 large fennel bulb, cut into quarters and skewered
About 2-3 lightly packed cups fresh spinach leaves
1 package bowtie pasta
1 package Daiya 'mozzarella cheese' shreds

In a large pot, heat olive oil and add 4 cloves garlic and shallot. Cook, stirring for 1-2 minutes then add your can(s) of San Marzano tomatoes by gently hand crushing small portions of the tomatoes before you put them into the pot.

Stir, then add salt, pepper and basil. Reduce heat to low, cover and let cook while you prepare everything else.

In a food processor, combine 2 cloves garlic, tofu, walnut pieces, apple cider vinegar, oregano and salt and pepper. Pulse and blend until very smooth. Transfer to your pot of pasta sauce, turn off the heat and add fresh spinach leaves. Stir to combine and set aside.

Skewer your fennel and grill on the barbecue for about 3 minutes on each side. Alternately you can roast them in the oven on 400 for 5-8 minutes on each side. When done cooking, chop into about 1/2 to 1/4 inch pieces and add to your marinara 'ricotta' mixture.

Preheat oven to 375.

Boil pasta until just al dente. Note: do not over cook your pasta.

When pasta is done, drain and add to your mixture. Add Daiya and gently fold everything together. Don't mix too vigorously, to avoid breaking the pasta. Taste and add salt and pepper as needed.

Transfer mixture to a large, lightly oiled baking dish. Bake uncovered for 15 to 20 minutes, until lightly crispy on top then remove and let rest for about 5 minutes before serving.

A beautiful fresh green salad is the perfect pair to this 'creamy' filling pasta bake.

A perfect make ahead dish for those busy nights; it also makes great left overs (Honey, thank you for being my leftover king) for a quick lunch or dinner.



Wednesday, June 22, 2011

Tofu Sprout Salad

And the countdown is three days.

Three days to go and only one more day of carb cutting torture. Ok that might be a little over dramatic. With dishes like this one I suppose I can hardly call it torture.

Though my running partner and I spent a small portion of this morning pretend salivating over which delicious carbohydrated meals we will enjoy in the days to come.

And I quote: 'Pancakes. I just want pancakes. And I don't even like pancakes! But I want to eat pancakes.' Me? I am leaning more toward a crispy waffle with fresh strawberries.

Or if I had my true wish, a giant bowl of the fully orgasmic pasta al tartufo from Italy. The one I still have dreams about. Unfortunately it's basically impossible to replicate. And I know because I have tried on multiple occassions. A bowl of fresh pasta with homemade tomato sauce will work just fine.
Ok. Enough pretend salivating. There's only one more day for goodness sake.
On a less carbohydrated note, I absolutely adored this salad. It features tasty marinated tofu, sprouts (one of my favorite things), a tangy dressing and fresh veg from our CSA, which is basically awesome. We had our first pick up this weekend. A full share and the goods are almost gone already. We eat a lot of vegetables.

This little salad makes a fantastic, colorful light meal or side dish. It is very hearty though, with the filling tofu and crisp veggies. Serve it to your 'ladies who lunch', or the fam on a sunny day.

Yield: 4-6 servings, depending on size

1 Tablespoon plus 2 Tablespoons toasted sesame oil
1 Tablespoon plus 1 Tablespoon Bragg liquid aminos
1 Tablespoon plus 3 Tablespoons rice wine vinegar
1 teaspoon worcestershire (make sure it's vegan)
1 Tablespoon plus 1 teaspoon tamari
1 clove plus 1 clove garlic, finely diced
Sea salt
Fresh cracked pepper
1 package extra firm tofu, drained and pressed of excess liquid, then cut into about 1/2 inch cubes
1 heaping teaspoon ginger, minced (I buy it pre minced in a jar from Boat Street)
1 teaspoon agave nectar
6 to 8 radishes, halved then sliced
4 to 6 small carrots (depending on size), sliced into about 1/4 to 1/8 inch rounds
6 to 8 crimini mushrooms, halved then sliced
1/2 to the whole package 3 bean munchies
1-2 packages broccoli sprouts (or other type)
2 or 3 green onions, chopped

Preheat oven to 400.

In a jar or other lidded container, combine 1 Tablespoon toasted sesame oil, 1 Tablespoon Bragg's, 1 Tablespoon rice wine vinegar, worcestershire, 1 Tablespoon tamari, 1 clove garlic and salt and pepper. SEal and shake to combine.

Arrange tofu pieces on a lined cookie tray then pour mixture over tofu. Toss to fully cover each piece. Let sit for about 5-10 minutes then toss again.

Bake tofu pieces for 10 minutes at 400 then toss pieces and bake another 10 minutes. Toss one more time then turn off oven, remove tofu and set aside to let it cool.

Meanwhile, prepare your veg and combine radish, carrot and mushroom in a medium bowl.

In the same lidded jar you used for your marinade, combine remaining 2 Tablespoons toasted sesame oil, 1 Tablespoon Bragg's, 3 Tablespoons rice wine vinegar, 1 teaspoon tamari, garlic clove and salt and pepper. Re-seal jar and shake well to combine.

Pour half the dressing onto your vegetables and toss to combine. Add 3 bean munchies and toss gently. Note: I add the 3 bean munchies last because otherwise they fall to the bottom of the bowl.

If you feel it needs more dressing, pour a little more on and toss. And now it's time to assemble your salad for service.

On a plate, arrange a good portion broccoli sprouts in a heaped circle. I used a little more than a quarter of a package for one serving.

Scoop an even portion of your veg combination on top of the sprout pile. Top with 5 to 8 pieces of the cooled tofu. Drizzle just a bit more dressing on top, if you like a lot of dressing and sprinkle fresh chopped green onion on top.

You're now ready to serve and enjoy!

This salad is so light and crisp, yet surprisingly filling. And go back for more... there's nothing bad in it!




Monday, June 20, 2011

Vegan Green Frittata

It's official. T-minus five days until I run my first half marathon. Along with my usual boot camp routine, I have been getting some extra training runs in in the evening. I feel ready.

By the way, have you read my blog post for It's about me. And running.

Anyway, this stage of my preparation is the restricted carbohydrate intake. I like to call it the 'curse you delicious carbohydrates' phase. Or 'curse you carbohydrate addiction'. Either one works.

Now, it's just not possible for me to eat vegetables alone so some carbohydration (in the right form) is inevitable. Remember, I'm still having my booty kicked at boot camp every morning.

But I came up with this 'frittata' of sorts, boasting protein rich tofu and oh so good for you green veggies. It was a winner. Filling, nutritious and tasty. This anti-carb movement might not be so bad. Though I fully can't wait until Thursday when I get to carb up for two days. Oh yeah.

1 package extra firm tofu, drained and pressed of excess liquid
2 Tablespoons nutritional yeast
1 Tablespoon fresh squeezed lemon juice
2 Tablespoons extra virgin olive oil
Dash turmeric
1/2 teaspoon sea salt
1/4 teaspoon pepper
Extra virgin olive oil (for sauteeing)
1 shallot, finely diced
3-4 cloves garlic, finely diced
1 pkg (about 8-10) crimini mushrooms, halved (if large) and sliced
1 bunch broccoli rabe, cut into about 1/2 inch pieces
1 green bell pepper, cut into about 1/2 inch pieces
Salt and pepper
1 package Daiya cheese (any flavor will work but I used the new pepperjack... awesome)
Vegan sour cream
2-3 green onions, chopped

Preheat oven to 375.

Combine tofu, nutritional yeast, lemon juice, olive oil, turmeric and salt and pepper in a food processor. Process until completely smooth.

Heat a little olive oil on med/high heat in a pan and add shallot and garlic. Cook, stirring for 1-2 minutes then add mushrooms.

Continue to cook, stirring for 3-4 minutes then add broccoli rabe and bell pepper. Cook, stirring for about 2-3 minutes then add salt and pepper. Stir then turn off stove.

Add tofu mixture and Daiya cheese to vegetable mixture and mix well to combine.

Pour mixture into a lightly oiled pie dish or baking dish. Cover with aluminum foil and bake for about 20 minutes. Remove tin foil and let cook for another 8-10 minutes until slightly browned on top.

Remove from oven, let rest for about 5 minutes.

Slice like a pie (if using a pie dish) and top with a dollop of vegan sour cream and sprinkle of green onions.

You can enjoy this for breakfast, with toast or fruit (if you're not cutting carbs). It would also be great alongside a salad for lunch or dinner.


Broccoli Rabe

Saturday, June 18, 2011

Vegan Almond Cheese

If it were up to me every meal would consist of a varitable smorgasboard of appetizers. Basically it's just way more fun to have a spread of teeny tiny munchies. Don't get me wrong, I love forking what's on my plate but there's just something fun about appies.

And one of the things that I (and basically all other vegan type people of the world) miss is cheese. Delicious, creamy, gloriously tasty cheese. Because let's face it, there is basically one type of vegan cheese that is delicious and it's Daiya. All other vegan cheeses bow to Daiya. The end.

Except this one. This pretty darn tasty almond cheese. That I made with my own two hands. I was surfing the triple w the other day and stumbled upon a recipe for raw almond 'cheese' on the Raw Mazing site which, by the way, is a fantastic site in general.

So I gave it a try. And it was pretty darn simple. And pretty darn tasty. And so I spread it on a cracker, and fed it to a non-vegan who then loudly proclaimed that the cheese is a: amazing and b: should be a new staple in the La Pure Mama appetizer smorgasboard. Done.

1 cup almonds, soaked and skins removed
3/4 cup water
2 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
1 clove garlic
Pinch salt

Soak almonds in a bowl of water overnight. Drain them and peel their skins off. It's easier than it sounds!

Combine almonds, water, olive oil, lemon juice, garlic and salt in the food processor. Pulse/blend until you have a smooth mixture. This takes a bit of time but it's well worth it.

Roughly divide your mixture and spread it onto three pieces of parchment paper cut to fit inside your food dehydrator. Note: this will not be a perfect process and that is ok. It's homemade cheese.

Place pieces in dehydrator and let go for 4-6 hours. Remove, let cool and you are ready to enjoy.

With crackers or veggies. It spreads evenly, tastes delicious and gives you a great burst of protein.



Thursday, June 16, 2011

Peach Lime Mojito

Oh I've got posts for you alright. All kinds. I have them but I decided I should first get you all happy and camper-y with an adult beverage that is both irresistible and irresistibly delicious. And delicious. And oh so summery.

Oh yeah. La Pure Mama is putting on her bedazzled bartender cap. And it's going to be awesome. Prepare to be tempted with a mouth watering cocktail. And don't hold back. Have two.

Except for one thing: In real life it is common knowledge worldwide amongst the people that dare to come over and test their livers on my attempts that I am a terrible bartender. I. Am. Not. A. Bartender. Instead I am terrible.

My drinks are too strong. You may say that makes me an awesome bartender. But it doesn't. It doesn't. And I keep trying to get The Real McCoy to come over and straight up school me. Much to my disappointment that hasn't happened.

Even Jamisson, bartender extrordinaire and BFF to boot has attempted to wave her magical bartender wand on me but alas there are no dice.

I remain a terrible coctail concoctioner. I'll stick to pouring wine because I am good at that darn it. At least that's something.

My point in this cocktail (or cocktail-less) rant is that I made a cocktail! I made a cocktail!

Well yes, mojitos existed before me but I put this one together all my myself and it's really good. And so you should make it because you will think it's delicious. Perfect for a summery sunshiny day. Or a rainy day. Or a day. Any day in general will do.

1/4 medium lime cut into 2 or 3 slices
4-5 whole mint leaves
Some peach 360 vodka (see, here lies my problem 'some' I don't know... a couple shots?)
Ice cubes
Fizzy water (club soda... whatever you want to call it)
Frozen peach slices

In a pint glass, combine lime pieces and mint leaves. Muddle the heck out of them using a muddler or the handle of a whisk if you're a non-bartender like me. And when you're muddling, get in there. Really give it to the limes and mint. This is key.

Add your peach vodka. Again the 'some' gets me in trouble. 2 shots? 3 shots? Eh. Give it all a good stir.

Fill your serving glass about half way with ice cubes. I used  a stemless red wine glass (because I don't use them for wine) and ended up with about 8-10 cubes.

Pour your vodka/lime/mint muddled mix into your serving glass.

Top off with fizzy water and garnish with a couple frozen peach wedges and a straw.

Just like that. And enjoy. And probably make sure you have another one close by because they are fresh, light, tangy and delicious.

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Tuesday, June 14, 2011

Grilled Vegetable Collard Wrap

It appears the world of technology is not on my side these days. For some really irritating reason I can't submit reply comments to you lovelies who are commenting. I'm sorry! I'm working on figuring it out but wanted to let you know that I do see you commenting and I love it... I'll make sure and reply when I can.

I also had a modem problem. Because apparently it decided to head to the great beyond of computer hardware, resulting in multiple phone calls to Comcast and a much (much) dreaded trip to the (shudder) Comcast store. And if you haven't been before, let me lay it out for you plain and simple: it's worse than the DMV. Worse.

But here I am, back again and phew! Because I was going a little crazy. I mean, 36 hours without the internet? Oh. Em. Gee. Quite possibly worse than a day without my cell phone. If not worse, at least on the same level.

But I do have a post for you. Or should I say, boy do I have posts (plural) for you. I had a great plan to get my posts written over the weekend. You know. Be like, proactive or something. That didn't happen. Instead I ended up working almost 40 hours in about three days.

So stay tuned because there is even a beautiful and delicious adult beverage on the board. One I'm sure The Real McCoy will either A: steal borrow, or B: roll eyes in lameness and down one of his own perfectly crafted cocktails to numb the pain.

On the board today though, is much healthier. And tasty. And fairly simple. A collard leaf filled with earthy grilled vegetables, hearty brown rice and 'special sauce', dare I say.

The grilled kale was my favorite part. Remember the kale chips? Well, these were like large versions of those tasty kale chips, lending a little crunch and texture to the whole package.

3 cups water
2 Tablespoons Earth Balance
Pinch salt
1 1/2 cups short brown rice
1/4 cup balsamic vinegar
1/4 cup plus 2 Tablespoons extra virgin olive oil
2 Tablespoons dijon or spicy brown mustard
1/2 teaspoon plus 1/2 teaspoon fresh cracked pepper
1/4 teaspoon plus 1/2 teaspoon sea salt
1 medium-ish zucchini, sliced lengthwise into 6ths
8-10 asparagus spears, ends trimmed
10-12 crimini mushrooms
1 bunch fresh kale leaves, washed, ends trimmed and dried
1/2 cup vegan cream cheese
Just shy 1 Tablespoon Vegenaise
1 Tablespoon dill
1 bunch fresh collard leaves, washed and stems trimmed off

Preheat oven to 375.

In a pan, combine 3 cups water, Earth Balance and pinch salt. Bring to a boil.

Place brown rice in an oven safe dish. When water mixture comes to a boil, pour over rice, give it a quick stir then cover tightly with tin foil or a lid. Place in oven and bake for 1 hour.

When rice is done, remove from oven and fluff with fork.

Heat your grill to medium high heat.

Bring a large pot of water to a boil on the stove.

In a jar, combine balsamic vinegar, olive oil, mustard, 1/2 teaspoon fresh cracked pepper and 1/4 teaspoon salt. Seal and shake well.

Spear mushrooms onto two or three skewers. Arrange zucchini, asparagus and mushrooms on a baking tray or other large flat dish and pour dressing on top. Move veggies around to ensure even coverage. Set aside for 10-30 minutes.

In a small bowl, combine vegan cream cheese, Vegenaise, dill, 1/2 teaspoon fresh cracked pepper and 1/2 teaspoon salt. Mix well, ensuring everything is combined then set aside.

When your pot of water is boiling, gently submerge each collard leaf individually. Let each leaf sit in the water for about 20-30 seconds. Remove and place on a kitchen towel. Repeat for all leaves, piling them on top of one another.

Take your veggies to the grill and cook on med/high. Let them go on one side for about 3-5 minutes, creating those lovely grill marks but not over cooking. Turn veggies and repeat until all sides are grilled. Note: do not over cook your veggies. If possible, keep them slightly al dente.

While your veggies are cooking, put your kale leaves on the baking sheet or plate you had your veggies on, coating them with the left over marinade on both sides. Do not be shy with the marinade. They will need it for grilling.

When your other veg is basically done, place your kale leaves on the grill. Cook on one side for 1-2 minutes until edges are dark, roasty and crunchy. Flip and let cook on the other side for a bit as well.

Remove all veg from the grill. Turn the grill off and prepare to assemble your wraps.

Note: when assembling, you want to arrange everything slightly off centered and toward the top of the leaf (where the stem is). Make sure you leave space on all sides except where the stem is, otherwise you will have a hard time rolling.

Lay a collard wrap sideways, with the stem to your left. Using a knife, evenly spread some cream cheese dill mixture on the leaf, leaving the top part (furthest from you) clean.

Lay a grilled kale leaf on top of that. Place about 3 Tablespoons to 1/4 cup brown rice (depending on leaf size) on top of the kale leaf. Arrange a zucchini spear and one or two asparagus spears on top of the kale leaf. Slice two or three mushrooms and place those on top. Note: the amount of rice and veg depends on the size of the collard leaf.

To wrap it up, first fold the 'clean' bit of collard leaf closest to you on top, rolling your ingredients as you go. Then fold the bottom 'clean' bit of collard leaf inward. Finish by rolling the entire thing toward the 'clean' portion of the leaf farthest away from you. Tighten and/or pack the ingredients as you roll.

Repeat for all leaves.

Cut rolls in half at an angle. Arrange on a large platter if you are serving as an appetizer or place on a plate with a little green salad or more brown rice, if you are serving for an individual course.

The tang of the dill cream cheese mixture is a fun surprise in combination with the veggie marinade and earthy roasty flavor of the grill.

So good and so good for you.

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Wednesday, June 8, 2011

Vegan Asparagus Broccoli Quiche

Everybody has something they really really love to eat. We're talking something you love so much it is, hands down, the one food you would name whilst playing a rousing game of Desert Island.

Example: For Noodle Nose it would have to be, without a doubt, macaroni and 'cheese'. That kid loves him some macaroni and cheese. In fact, if I let him, he would eat macaroni and cheese for breakfast, lunch and dinner every single day forever. That's how much he loves it.

Me? I love broccoli. I love broccoli a lot. In fact I could eat it for every meal. And sometimes I do. Much to Honey's dismay who isn't broccoli's number one fan like me.

This delicious quiche made me think of that. Because it has broccoli in it. It really is a fantastic essential meal because it boasts much needed green veggies, a ton of protein and just as much flavor.

It also impresses non-vegans because it's quiche! And I find, more times than not, that non-vegans are always ultra impressed with traditional foods that have been transformed.

So here is a little homework: invite a carnivore over and make them this quiche. See what they have to say!

1 cup white whole wheat flour
1 teaspoon sugar
3/4 teaspoon salt
4 Tablespoons olive oil
2 Tablespoons plus 1/2 cup So Delicious original coconut milk
Extra virgin olive oil for cooking
1 shallot, finely chopped
1 - 2 cloves garlic
8 or 10 or so spears asparagus, trimmed and chopped into about 1/2 inch pieces
1 medium head broccoli (maybe 2-ish cups) cut into small bite sized pieces
1 pkg extra firm tofu, drained and squeezed of all extra liquid
Dash salt plus more probably
1 teaspoon (or more) pepper
2 1/2 teaspoons curry powder
3 Tablespoons tamari
1 Tablespoon rice wine vinegar

Preheat oven to 400.

In a medium bowl, combine flour, sugar and salt. Set aside.

In a separate smaller bowl, whip oil and 2 Tablespoons So Delicious with a fork until frothy and combined. Add liquid to your flour mixture and use fork to incorporate. Note: the 'dough' will look like a crumbly mess. It's ok

Pour 'dough' into your pie plate and press it evenly across the plate, into the edges and up the sides. Pinch the top of the sides for a pretty decoration. Due to the nature of the dough this does take a bit of time. Take your time and do it right. It will be worth it.

Lightly place tin foil on top of crust and bake for 8 minutes. Remove tin foil and bake for another 4 minutes.

Remove from oven and let cool while you prepare your filling as follows.

Reduce oven heat to 375.

Heat oil on med/high heat and add shallot and garlic. Cook for about 1-2 minutes then add asparagus and broccoli. Let cook, stirring, for about 3-5 minutes then reduce heat to med/low, add salt and pepper, stir and continue to cook for about 3-5 more minutes then turn off heat and set aside for now.

In a food processor, combine tofu, 1/2 cup So Delicious, tamari, rice wine vinegar and curry. Blend until smooth. Taste your mixture and add a little salt and pepper as needed, keeping in mind you did add salt and pepper to your veg.

Add tofu mixture to veg mixture and combine well, then scoop mixture into cooled pie crust ensuring it is spread evenly throughout the crust.

Bake for 25-35 minutes until slightly golden on top. Remove from oven and let cool for about 5-8 minutes before slicing.

Slice and serve a wedge of quiche alongside a simple green salad.

Oh, it's also really good cold. For breakfast. In case you were wondering.



Monday, June 6, 2011

Vegan Chocolate Coconut Cookies

In honour of Miss Nicky's impending nuptials, Miss Jamisson, party tosser extrordinaire (and my bff) threw a lovely 'tea' themed bridal shower. The idea was we were all to wear our best high tea outfit, hat and all and bring a tea cup so we could sip tea and try to act prim and proper. Which would most likely be difficult for us.

It was quickly realized that everyone loved the tea cup idea, however no one wanted to drink tea. I think it was put best by Miss Nicky herself when she inquired as to whether or not she could drink champagne out of her tea glass.

So, party tosser extrordinaire came up with a fantastical idea: steep vodka in tea so it would look and taste like tea but it would actually be vodka. Genius.

In the end there was a lot of drinking, though no one drank out of tea cups.

Now, you might be wondering what tea cups of champagne and tea flavored vodka have to do with vegan chocolate coconut cookies. I'm glad you asked because they actually have nothing in common except for the fact that I made the cookies for the shower.

I got so excited typing about describing the party and then in edit realized it was all superfluous. But I didn't want to hit the delete button on my hard work so there you go.

Toasted coconut, big gooey chocolate chips. The cookies are really good. The end.


5 teaspoons egg replacer
6 Tablespoons So Delicious vanilla coconut milk
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance
3/4 cup unrefined granulated sugar
3/4 cup brown sugar, packed
2 teaspoons pure vanilla extract
1 cup nondairy chocolate chips, preferrably the highest quality you can find. It matters.
1/2 to 3/4 cup toasted coconut flakes

Preheat oven to 375.

In a small bowl, combine egg replacer and So Delicious and whip with a fork until fully combined and frothy. Set aside.

In a medium bowl, combine flour, baking soda and salt. Stir to ensure ingredients are fully combined. Set aside.

In a Kitchenaid, combine Earth Balance, granulated sugar, brown sugar and vanilla. Mix until fully combined and smooth.

To your Earth Balance mixture, add egg replacer mixture and mix to combine.

Gradually add flour mixture in about 1/2 cup increments while the mixer is on. When just combined, add the chocolate chips and toasted coconut.

Mix until just combined then turn off the Kitchenaid and put the dough in the refrigerator. As you do this, attempt to NOT eat the dough. This will be difficult.

When oven is ready, drop rounded spoons of dough onto a baking sheet.

Bake for 8-12 minutes until lightly browned. Remove from oven and transfer to a cooling rack or the counter to cool.

By the handful... like these little devils:

Don't we all look fantastic... :)




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