Vegan MoFo: Fresh raspberry frosting

Today's Cooking the Rainbow color: red

For my last red post of MoFo, I've got raspberry frosting using fresh raspberries.  Considering I caught one of my friends sneaking spoonfuls whenever she thought I wasn't looking, I'd say this is one for the "I can't believe it's vegan" category.  I love it so much it was the frosting on my wedding cake.

 I basically used the recipe from Two Peas and their Pod, except I used half shortening and half butter (6 Tbsp. each).  And I should point out that you should measure the raspberries whole, then puree them.  I had been baking all day, so I might have quickly glanced at the recipe and measured 1 cup of raspberry puree.  I then had a bowl of raspberry soup, which really wasn't what I was going for.  Some more shortening and powdered sugar later, I was able to get a frosting consistency.  It still turned out awesome, but I'd recommend not making that mistake to save some time. :)

Vegan MoFo: Rangoon dip

Today's Cooking the Rainbow color: white

I realized all my previous white posts contained potatoes - unintentionally, but I do use potatoes a lot because they're cheap and flexible in cooking.  Today, however, I have a potato-free offering: rangoon dip!  Back when I was a vegetarian, one of the Chinese restaurants in town had (and probably still has) vegetable rangoons so I could still order them.  When I became vegan, however, rangoons were one of the things on my list to veganize.  I do have a recipe for vegan rangoons, but I don't make them very often because they're rather time-intensive.  This dip is ready in 5 minutes and satisfies my craving for rangoons.  I usually sneak some of the dip while I'm baking the wonton strips - I have to make sure the strips are the proper amount of crispiness, or at least that's my excuse.

8 oz non-dairy cream cheese (I used Tofutti)
1 package (12.3 oz) soft silken tofu
5 Tbsp. sweet chili sauce
1/8 tsp. garlic powder
dash of salt

Combine ingredients in a food processor or blender until smooth.  You can add more sweet chili sauce if you want (I might next time, as the flavor was very mild).  Serve with baked wonton strips.  Both vegans and non-vegans alike devoured this tailgating last weekend - next time I'll make a double batch, as I was hoping for some leftovers to enjoy during the week!

Vegan MoFo: Orange-pineapple juice

Today's Cooking the Rainbow color: orange/yellow

I'm feeling tropical today (in denial about moving north perhaps?) so I bring you some liquid sunshine.  No cucumber in this juice, just orange and pineapple with a little apple thrown in to sweeten things up.

Vegan MoFo: Sesame broccoli with tofu

Today's Cooking the Rainbow color: green

I'm at a conference this week, so I'm pulling this meal from my photo archives.  I adapted the 3-way sesame tofu recipe from Vegan Planet and I usually serve it with a sweet garlic sauce.  Enjoy!

Vegan MoFo: Strawberry-apple juice

Today's Cooking the Rainbow color: red

Earlier this summer, when strawberries were in season, I put a bunch of them through the juicer.  I then froze cubes of the juice and the pulp in an ice cube tray.

 All I had to do was thaw a couple of the juice cubes and combine with fresh apple juice.  I'm trying to empty out my freezer, as Mr. Pescador and I are officially moving north as soon as we can find a place to live.  We've already started packing, and I'm spending most of my free time trying to find a house to rent - which is turning out to be quite difficult in a small community!

Vegan MoFo: Fig-pecan bites

Today's Cooking the Rainbow color: blue/purple

 Just a short post tonight, I'm busy preparing for our upcoming move.  These fig-pecan bites are a quick snack for when I need an energy boost.  You can find the recipe here.

Vegan MoFo: Potato-edamame burritos

Today's Cooking the Rainbow color: white

These burritos are one of Mr. Pescador's favorite meals.  He asks for them almost every week.

 I don't have an exact recipe, but here's the gist:
Potatoes, peeled and cubed
Frozen shelled edamame
Avocado, some cubed, some cut into strips
Salsa
Non-dairy sour cream
1 can enchilada sauce (red or green)
Tortillas

Preheat oven to 375F.  Grease a square casserole dish and set aside.

Cook potatoes until soft.  Drain and mash.  Add as much edamame as you'd like.  Add some salsa and sour cream, to taste.  Add cubed avocado, if you want.  Mix to combine.  Open the can of enchilada sauce, and pour enough into the casserole dish to coat the bottom.  Assemble your burritos - fill with the potato mix and roll up with the ends tucked in.  Put the burrito in the casserole dish.  Repeat until you've used up all the filling or the casserole dish is full.  Cover the burritos with the rest of the enchilada sauce.  Bake uncovered for at least 30 minutes, until sauce is bubbly and enchiladas are warm.  Serve with more sour cream, if desired, and top with avocado strips.

Vegan MoFo: Butternut squash soup

Today's Cooking the Rainbow color: orange/yellow

Today was cool and rainy, which always puts me in the mood for soup and bread.  Add to that the butternut squash I got on sale (88 cents!!) and dinner was a no-brainer.  I've made this both on the stovetop and in my slow cooker, and it works equally well both ways.  Today I left it chunky, but sometimes I'll puree it with my immersion blender.

 2 c. butternut squash, peeled and cubed

3 medium carrots, peeled and chopped

1/4 c. onion (or more to taste), diced

1-2 cloves garlic, minced

1 Tbsp. olive oil

1/4 tsp. ground thyme

1/4 tsp. ground sage

1 c. red lentils, rinsed and picked over

4 c. vegetable broth

Salt and pepper, to taste

Heat oil, thyme and sage in a dutch oven or pot over medium-low heat.  Add onion and cook for 3-5 minutes, until onion begins to soften.  Add squash, carrot and garlic.  Cook, covered, for 10-15 minutes until squash and carrots begin to soften (stirring occasionally to prevent sticking).  Add lentils and broth.  Simmer for 30 minutes or so, until lentils are cooked.  Adjust seasoning to taste.

I served the soup with these biscuits.  So delicious and perfect for a cool, rainy day!

Vegan MoFo: Zucchini-chard tamales

Today's Cooking the Rainbow color: green

I have a Swiss chard plant this year, and right now it's providing me with lots of leaves.  So I thought I'd take advantage of that with today's recipe.

I used Thyme & Love's tamale recipe, subbing chard for the kale.  It was my first time making tamales, and they were delicious!  It is a little labor-intensive, so I probably won't be making these weekly or monthly but this is a recipe I'll make again.

Vegan MoFo: Oven-roasted tomatoes

Today's Cooking the Rainbow color: red

Happy Friday the 13th!  I know yesterday I talked about enjoying the last bit of summer before it's gone.  And yet here I am today, posting about canning oven-roasted tomatoes - both processes that generate heat at a time when I'm trying to stay cool.  But what can I say, heat wave or not, fall is on my mind.  Plus I wanted to preserve my tomatoes before they went bad.

Here's my canning setup.  The tall pot is the one I actually do my canning in, while I keep water simmering in the smaller pot in case I need to add more to the canner while processing.  And when you're canning tomatoes (which need to boil for at least 85 minutes - yes you read that right, almost an hour and a half), you're going to need more water.  Random aside: Also note my Kitchenaid mixer in the background.  I just got it running again, yay!  I'll post about that little resurrection after MoFo.  :)

The tomatoes, just out of the oven.  I had just under 2.5 pounds, which gave me 4 pints canned.  I used the Pick Your Own instructions, except I left the tomatoes whole since they were cherries.  I roasted them at 450F for about 40 minutes.

My jars, boiling away in the pot.  I don't yet have a trivet (silicon thingy that keeps the jars from actually sitting on the metal bottom of the pot, thus keeping them from accidentally shattering while processing), so I put a dishcloth on the bottom of my pot.

One of the finished jars.  I can't wait to open them in the middle of the winter!

If you've never canned before (and even if you have), you should check out this post on canning safety.

Vegan MoFo: Because one juice just isn't enough

Today's Cooking the Rainbow color: blue/purple

It's been so hot lately (Monday we had our latest-ever-recorded 100F day) that what I really crave is juice.  Cold, refreshing, delicious, wonderful juice.  Even though I still have some kiwis left from Monday's recipe, I decided to use up the last of my blackberries instead.  I threw them, some apples and half a cucumber into the juicer and this is what came out.  And it tasted so good!

When the calendar says September I want to start putting away my tank tops, trading them for scarves and boots and sweaters, and I want to start drinking hot cider and thinking about putting up my fall decorations.  This stifling heat has squelched that desire so far, and since I may be moving further north (snow in October north) soon, I'm trying to enjoy the heat while it lasts.

Vegan MoFo: Tater tot casserole

Today's Cooking the Rainbow color: white

I'd never had tater tot casserole before I met Mr Pescador.  I was introduced to it as one of his family's Sunday dinners.  They don't happen every Sunday, but pretty regularly his mom and her husband have their kids (and significant others and/or children) over for dinner.  One week they had tater tot casserole.  Mr Pescador really like it so I agreed to try and replicate it, vegan-style.

I tried to stick pretty close to the original, but I couldn't resist adding some veggies.  So far my favorite is mushrooms and green beans.  You can try whatever combination you like and even up the quantity of veggies, but you may need to decrease the amount of TVP so everything still fits in the casserole dish.  Sometimes I make it in a single 9x9 casserole, and others I split it into 2 smaller casseroles and put a layer of cheese slices between the TVP mix and the tater tots (non-dairy for me, regular for Mr Pescador).  And I add broccoli to mine because he hates broccoli, and I love it.  

4 oz. cremini mushrooms, chopped
2 Tbsp. diced onion (or more, to your taste)
1/2 Tbsp. minced garlic (or more, to your taste)
1 Tbsp. + 2 Tbsp. non-dairy butter or margarine
1/3 c. flour
3 c. non-dairy milk, unsweetened plain
1/2 tsp. garlic salt
2 c. TVP crumbles
1 c. frozen green beans
Cheese, optional (slices or shreds)
Frozen tater tots

Preheat oven to 375F.  Grease your casserole dish(es).  Melt 1 Tbsp. butter in a large/wide saucepan.  Saute mushrooms, onions and garlic until softened.  Put in the casserole dish (or divide between dishes).  Add TVP and green beans, and stir to combine.

Meanwhile, in the saucepan melt the remaining 2 Tbsp. butter.  Whisk in flour and cook for a few minutes, to get rid of the raw flour taste.  Slowly whisk in milk and garlic salt.  Cook until thickened and bubbly.  Pour into casserole dish(es) and mix well.  Add cheese layer, if using, then top with the tater tots.  Bake, uncovered, for 30 minutes or until tater tots are golden brown and crispy.

Vegan MoFo: Pina colada cupcakes

Today's Cooking the Rainbow color: orange/yellow

If you like pina coladas... Sorry, I can't think about these cupcakes without singing the Jimmy Buffet song.  Last week I mentioned I made several of the desserts for my wedding reception.  Look for a post with all the recipes and how I timed everything so it wasn't completely overwhelming next month, but in the meantime here's a little teaser.

I used the recipe from Love Like a Vegan with a few changes:
For the cupcakes, I used only vanilla extract.  When I made my test batch back in June, I felt like the coconut extract overpowered the pineapple.  Also, I increased the amounts by 1/3 to make a full dozen:
1-1/3 c. flour
1-1/3 tsp. baking powder
1/3 tsp. salt
2/3 c. crushed pineapple
2/3 c. canned coconut milk, shaken to combine
1/3 c. canola oil
2/3 c. + 2 Tbsp. + 2 tsp. sugar
1-1/3 tsp. vanilla extract
For the reception, I made these as mini cupcakes - I aimed for all the treats to be 2-3 bites so people could try multiple things.  As minis, this recipe makes about 3-1/2 dozen, and I baked them for 22 minutes.  They bake up kind of dense; not quite muffin-dense but close.  I think I may try this recipe with some baking soda and vinegar to see if I can get it to fluff up.

And the adjusted frosting recipe:
1/3 c. non-dairy butter or margarine (if you're avoiding palm oil, Blue Bonnet Light is an affordable option - as far as I know it's only the Light)
1/3 c. shortening
1-1/2 c. powdered sugar
2/3 tsp. vanilla extract
2/3 tsp. coconut extract
about 1-1/2 Tbsp. coconut milk
After everything was mixed in, I let my mixer beat the frosting for 5-7 minutes to make it light and fluffy (and awesome!).  Then I used an icing bag and this tip to frost the cooled cupcakes.  Just squeeze a dollop onto the cupcake and lift up, releasing the bag as you go.

I'll leave you with a photo of the dessert spread of my reception.  I ended up with 5 cupcake flavors, 8 other desserts, and one 6" cake for Mr Pescador and I to cut, plus a fruit platter.

Vegan MoFo: Juice

Today's Cooking the Rainbow theme color: green

Kiwi apple pear juice!
1-2 kiwi, peeled
2 pears, washed and cored*
2 apples, washed and cored*
1/2 cucumber, washed
Run everything through the juicer and enjoy!

*I core my apples and pears before juicing because the seeds contain small amounts of cyanide.  I also usually add half a cucumber to all my juices - it makes sure the juice doesn't get too sweet or thick, and I like how refreshing it makes things (who knew fresh juice could be made more refreshing?).

Nutrition Benefits
kiwi: vitamin E, potassium, copper, vitamin C, and vitamin K
apple: vitamin C
pear: vitamin C
cucumber: magnesium, phosphorus, manganese, vitamin C, vitamin K, and potassium

Vegan MoFo: Strawberry-rhubarb mini pies (gluten-free)

Today's Cooking the Rainbow color: red

I had intended today's post to be about making your own pickled beets.  But things are still post-wedding crazy (i.e. heaps of thank yous to finish writing), so instead I bring you strawberry-rhubarb mini pies.  I already had these little cuties photographed and was going to blog about them soon anyway.  And I swear one of these days I'm going to get my lightbox corner set up so I don't have to snap photos with my smartphone.  One of these days...

I made these pies when I was testing out recipe ideas for our reception.  They're delicious but a little too time-intensive when you've got a wedding cake and several batches of cupcakes to make as well.  Yes, I made some of the desserts for my own wedding reception.  Yes, I realize that's crazy and a little sadistic.  But the vegan bakery options in my area are extremely limited - there are no dedicated vegan bakeries, and the regular ones that offer some vegan items just don't do vegan well.  While I toyed with the idea of supporting them because at least they thought to offer vegan treats (and also maybe encourage them to develop some better recipes after they found the vegan stuff sells), in the end my inner bridezilla demanded better goodies.  If I was going to expose my guests to vegan baking (a first for many of them), they were going to have to be exceptional.  "I can't believe it's vegan"-worthy.  But I digress.

These pies, IMHO, fall into the "I can't believe it's vegan" category.  Mr Pescador devoured them and asked for more.  Begged, really.  There's enough dough to make a regular-sized pie if you're pressed for time.  Just bake it longer.

Filling
3 c. rhubarb, washed and chopped
3 c. strawberries, washed, hulled and chopped
1-1/2 c. sugar
1/3 c. gluten-free flour blend (I used Bob's Red Mill)
1 tsp. cinnamon
1 tsp. lemon juice
In a large bowl, combine all ingredients.  Mix well and set aside.

Crust (from YumUniverse)
2 c. gluten-free all-purpose flour blend
1 tsp. salt
5 Tbsp. coconut oil
1/4 c. + 2 Tbsp. sugar
5 Tbsp. cold water (I usually measure out 1/3-1/2 c. water and add ice, then measure my 5 Tbsp. from that)
1/2 tsp. lemon juice
Preheat the oven to 350F.  Grease a standard muffin pan (or line the muffin cups with parchment paper).  In a food processor or stand mixer, add everything but water.  Mix until combined but crumbly.  Add water 1 Tbsp. at a time until the crust comes together - it may still look a little crumbly but if you squish it it sticks together.  Roll out on a floured surface and cut out circles (using a small bowl or other object about 3-4 inches in diameter).  Transfer to a muffin cup and gently mold to the cup.  Repeat for all muffin cups.  Prick the crusts a few times each with a fork and bake for 10 minutes.  If you want to top the pies with a piece of dough cut into a shape (like the hearts I used), cut these out while the crusts bake.

After crusts have baked, fill each with some of the strawberry-rhubarb mix.  Top with the dough shape, if using.  Put back in the oven and bake for about 30 minutes, or until the crust is golden and the filling is bubbly.  Let cool and then gently lift each pie out using a butter knife or fork.  Try not the eat them all at once.  :)

Nutrition benefits
Strawberry: folate, potassium, vitamin C, and manganese
Rhubarb: magnesium, vitamin C, vitamin K, calcium, potassium, manganese

Vegan MoFo: Summer berry salad with agave-mustard vinaigrette

Today's Cooking the Rainbow color: blue/purple

I can't believe the first week of MoFo is almost over already!  Today I have a light and easy salad that takes advantage of summer berries before they're gone (in my neck of the woods at least).

Spinach, washed and torn (or salad green of your choice, or even a mix)

1 avocado, diced

Strawberries, washed, drained and sliced

Blueberries, washed and drained

Blackberries, washed and drained

Sliced almonds (optional: toasted)

1/3 c. balsamic vinegar

1/2 c. extra virgin olive oil

1-2 Tbsp. dijon mustard

1 Tbsp. agave nectar (or maple syrup)

Salt and pepper, to taste

Whisk together vinegar, oil, mustard, agave, salt and pepper.  Adjust to taste.  Toss all produce together.  Drizzle with dressing and enjoy!

Nutrition Benefits

blueberry: vitamin C, vitamin K, and manganese

blackberry: vitamin E, folate, magnesium, potassium, copper, vitamin C, vitamin K, and manganese

Vegan MoFo: Foil veggies

Today's Cooking the Rainbow theme color: white

OK, I stretched a little bit because I'm calling the mushrooms white even though they're cremini (baby bella) and not buttons.  But I like the taste of cremini better, so in the packet they went.  I also sliced everything so I could use the leftovers on a sandwich with some pesto cream cheez - yum!  This recipe makes enough for 2-3 servings, depending on what else you have with the meal (and how hungry everyone is).

1 lb baby potatoes, washed and sliced
1/2 container (3-4oz) cremini mushrooms, cleaned and sliced
1 medium zucchini, washed and sliced
optional: add onion, carrot, summer squash, etc.
olive oil
soy sauce
vegan Worcestershire sauce
garlic powder
ground oregano
ground thyme

Preheat oven to 450F.  I sliced up all the veggies and put them in a large bowl.  Then I added enough olive oil to lightly coat the veggies (but not so much that it pooled in the bottom of the bowl).  I sprinkled on some soy and Worcestershire sauce (probably about 1/2 Tbsp each) and the spices (around 1/2 tsp each).  I stirred everything together to combine and then poured it out onto a sheet of aluminum foil.  I put another sheet of foil on top and rolled all the sides together to create an airtight packet.  Bake for about 30 minutes or until veggies are cooked through.

Meanwhile, I cooked an ear of corn to have on the side.  Now I was raised to cook corn by removing the husk and all those little strands of silk (which is a pain), and then putting the ear in a pot of boiling water.  When I heard there was a microwave method where you leave it in the husk to cook, I had to try it out.  It promised that after cooking, you could just cut off the bottom of the ear and the corn would slide right out, sans husk and annoying silk strands.  Part of me was skeptical - it seemed too good to be true - but the promise of not getting silk strands all over the kitchen was too tempting.  And guess what - it works!  You just put the ear in the microwave (I cut off the exposed silk sticking out of the top; and I had to cut some of the end off because my ear was too long to fit in the microwave) and cook for about 3 minutes per ear.  Take it out (using oven mitts because that ear is HOT!), cut off the bottom at the widest part, and squeeze.  The ear comes out with minimal fuss.  Mine did still have a few silk strands attached, but they were easily picked off and discarded.  I may never boil another pot of water for corn on the cob again!

Nutrition Benefits

potato: vitamin C, vitamin B6, potassium, and manganese

cremini mushroom: protein, folate, thiamin, riboflavin, niacin, vitamin B6, phosphorus, potassium, zinc, copper, manganese, and selenium

Vegan MoFo: Sweet potato & chard dal

Today's Cooking the Rainbow color: orange/yellow

This time of year we're usually still waiting for the heat of summer to break and give us a hint of fall, so I find myself turning to the slow cooker to prepare meals.  This dal made the house smell so good I forgot to take a photo until I was about halfway done eating.

Dal (adapted from The Vegan Slow Cooker)
3/4 c. red lentils, washed and picked through
2 c. water
1 cube bouillon
1 medium yam, peeled and cubed
1 Tbsp. olive oil
1/4-1/2 c. onion, diced (depending on how onion-y you like things)
1/2 tsp. garam masala
1/8 tsp. cumin
1/8 tsp. turmeric
a pinch of chili powder
3-4 large leaves of chard, chiffonaded

Add the lentils, water, bouillon and yam to the slow cooker.  Add the olive oil, garam masala, cumin, turmeric, and chili powder to a pan and heat on medium-low.  Add the onions to the pan and saute until soft and translucent.  Add to the slow cooker.  Cook on low for 6-8 hours.

Serve over rice and with some naan.  Or as Mr Pescador calls it, "nom."

Nutrition Benefits
yam: vitamin C, potassium and manganese
lentils: protein, iron, phosphorus, copper, folate and manganese

Vegan MoFo: Artichoke-spinach dip

Let the MoFo begin!  Today's Cooking the Rainbow color is green, so for my green food I've got a delicious and easy slow cooker artichoke-spinach dip.

10 oz spinach, chopped (thawed and drained if frozen)
1 can quartered artichoke hearts, drained and chopped
3/4 c. non-dairy cream cheez
1/4-1/3 c. non-dairy sour cream
1/4 c. nutritional yeast
1/2 Tbsp. lemon juice
1/4 tsp. garlic salt
1/4 tsp. salt

Combine all the ingredients in a greased slow cooker.  Stir to combine, then spread out into an even layer in the bottom of the slow cooker.  Cook on low for 1-1/2 hours, stirring occasionally.  Serve warm.

Nutrition Benefits
artichokes: niacin, magnesium, phosphorus, potassium, copper, vitamin C, vitamin K, folate, and manganese
spinach: protein, vitamin C, thiamin, vitamin B6, phosphorus, vitamin A, vitamin E, vitamin K, riboflavin, folate, calcium, iron, magnesium, potassium, copper, manganese, and selenium