highway and harmonies - that is the only way to describe my life at the moment. i've went on road trip after road trip, with multiple friends - creating different harmonies with each. the fulfillment i find within the (re)building of relationships is incredible; my favourite method is an old-fashioned road trip. no gps, no worries, just time.
unfortunately, in northern alberta, road trips lend no compliments to veganism. i've fallen off track, but i'm back! now with more support than ever. over the past month or so i've started to keep track of my recipes - here are a few of my favourites for summer:
an afternoon snack to share with the sunshine
fresh bruschetta
1 small package of multicoloured baby tomatoes (you can use regular, completely up to you)
1/2 medium onion, minced
3 full sprigs fresh oregano
oil and vinegar to taste (i used grapeseed and white vinegar)
salt and pepper to taste
mix all ingredients in a bowl - i like to quarter my tomatoes, giving them a bit of character. the simplicity of this recipe really makes it convenient at anytime - and it's an easy take-along for a picnic or barbeque. although easy to make, the freshness within this dip is in it's own category; the vinegar helps to awaken one's taste buds, followed by a mellow, almost-fruity bite, bursting with tomato flavour. this could be served on crackers, toast, the world is your oyster!
sunday morning saviour
chocolate chip pancakes
1 1/2 cups spelt flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1 flax egg
1/4 cup melted vegan spread
1/2 cup vegan chocolate chips (i used dark chocolate)
mix dry ingredients in one bowl (except chocolate chips). mix wet ingredients in another small bowl. mix the two together, and fold in chocolate chips. fry as normal, and serve with fresh fruit and maple syrup. this recipe really comes in handy when the weekend has gotten the best of you. the pancakes can also be frozen individually and toasted when necessary for a quick breakfast.
i had made it almost four months, but for me, devotion is not defined by time; it is defined by many small aspects, such as explanation and evaluation. if other people are interested in veganism, i feel a friendly obligation to lend a hand - veganism is a fairly easy switch, given that one has used fresh ingredients before. in terms of evaluation - i feel it necessary to constantly challenge myself. to put myself in new situations, and gauge my reactions. obviously i have not lived up to my own standards in recent situations, but the past is the past, and i will continue to challenge myself through maintenance of vegan values - after all, we are only lent our time on this planet - it is best to treat what you have with the highest degree of respect. you are only given one body - do not pump it full of preservatives. veganism and raw food diets adopt a purist perspective, which i could not admire more. we can live in a sustainable way, but first we must abandon our societal greed.
philosophical start on sundays...
take care, animal-friendly followers,
xx ashley
Sunday, June 17, 2012
Sunday, April 15, 2012
coconut and almond dark chocolate brownies
hello all! i'm sorry i haven't been updating often at all still.. i'm in the process of: switching jobs and finishing my degree. so, as of right now i have four jobs and a full course. luckily i only have three final exams, but that means three 5000 word papers as well.. anyways, last night i had a craving for brownies, and this is the recipe i came up with. availability of ingredients will definitely depend upon location..
ashley's vegan dark chocolate brownies
1 full (almost) bar 90% cocoa dark chocolate (my lindt bar was missing three squares, it was perfect)
1/2 bar camino coconut dark chocolate
1 small tub coconut spread
1 1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups brown sugar
4 flax eggs**
2 tsp pure vanilla
1 tsp espresso
1/4 cup unsweeted shredded coconut + topping (optional)
1/2 cup sliced almonds (optional)
**4 flax eggs: add 12 tbsp water to 4 tbsp ground flax seeds, stir, and allow to sit while you prepare your other ingredients
preheat oven to 350 F. grease a 9 x 11 baking pan - you may line with foil if you find necessary, mine didn't stick too bad and i didn't use foil.
place the chocolate and coconut spread into a glass bowl (or double boiler) above simmering water - make sure the bottom of the bowl does not touch the water. stir until both are completely melted and remove the bowl from the pot. let this sit for a few minutes.
in a small to medium bowl, mix together flour, baking powder and salt.
in another medium bowl, whisk together sugar, flax eggs, vanilla and espresso. pour the chocolate mixture into the sugar mixture. whisk until completely incorporated. add the flour mixture all at once, and mix to incorporate. add the shredded coconut and almonds (optional).
pour into prepared pan and bake for approximately 30 minutes, or until a skewer comes out clean. at this stage, turn your broiler on, and cover the brownies with coconut - you want this coconut to be a light to medium brown. be very careful not to burn. take out, allow to cool, and enjoy.
my favourite part of this recipe is its versatility - you can virtually flavour these chocolate brownies with anything. earlier this month, i made these with mint dark chocolate - they were to die for!
again, i'm sorry for not keeping you updated, but i did make a delicious batch of stuffed peppers last night, which i'll share tomorrow :)
take care, animal-friendly followers,
xx ashley
ashley's vegan dark chocolate brownies
1 full (almost) bar 90% cocoa dark chocolate (my lindt bar was missing three squares, it was perfect)
1/2 bar camino coconut dark chocolate
1 small tub coconut spread
1 1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups brown sugar
4 flax eggs**
2 tsp pure vanilla
1 tsp espresso
1/4 cup unsweeted shredded coconut + topping (optional)
1/2 cup sliced almonds (optional)
**4 flax eggs: add 12 tbsp water to 4 tbsp ground flax seeds, stir, and allow to sit while you prepare your other ingredients
preheat oven to 350 F. grease a 9 x 11 baking pan - you may line with foil if you find necessary, mine didn't stick too bad and i didn't use foil.
place the chocolate and coconut spread into a glass bowl (or double boiler) above simmering water - make sure the bottom of the bowl does not touch the water. stir until both are completely melted and remove the bowl from the pot. let this sit for a few minutes.
in a small to medium bowl, mix together flour, baking powder and salt.
in another medium bowl, whisk together sugar, flax eggs, vanilla and espresso. pour the chocolate mixture into the sugar mixture. whisk until completely incorporated. add the flour mixture all at once, and mix to incorporate. add the shredded coconut and almonds (optional).
pour into prepared pan and bake for approximately 30 minutes, or until a skewer comes out clean. at this stage, turn your broiler on, and cover the brownies with coconut - you want this coconut to be a light to medium brown. be very careful not to burn. take out, allow to cool, and enjoy.
my favourite part of this recipe is its versatility - you can virtually flavour these chocolate brownies with anything. earlier this month, i made these with mint dark chocolate - they were to die for!
again, i'm sorry for not keeping you updated, but i did make a delicious batch of stuffed peppers last night, which i'll share tomorrow :)
take care, animal-friendly followers,
xx ashley
Monday, March 26, 2012
vegan chili for lunch, pizza for dinner
i seem to have gotten a bit creative with my food over the past few days, which means i have a few recipes to share! first, i made a vegan chili, which completely matched the texture of its meat-filled counterpart. then, i made homemade pizza, which was to die for! anyways, here it goes:
ashley's vegan chili
one can of corn, drained
1/2 cup kale
1/2 cup uncooked spinach
2-3 stalks of celery
1/4 medium onion
1 cup zucchini, grated
1/2 cup mushrooms
1/4 cup vegetable broth
2 tsp vinegar
1/3 cup salsa
5-6 fresh tomatoes
1-2 cloves garlic
cayenne pepper
salt & pepper
1 can mixed beans
chop onions, mushrooms and celery (don't have to be perfect), and saute in olive oil on low. let the onions start to caramelize, then add cayenne, salt and pepper. depending on how spicy you like your chili, add 1/2-1 tsp of cayenne. if you do not like your chili spicy at all, leave the cayenne out!
mince and add garlic. quarter the tomatoes and add. squish tomatoes a bit, and cover. let simmer until tomatoes are cooked - there should be plenty of "broth." then, add vinegar
to taste (you want some acidity, depending upon the ripeness of tomatoes used, you may need more or less. please taste, or you will end up with a sour chili). add salsa and stir. loosely chop kale and spinach, and add to broth. cover, and let simmer until greens are cooked. uncover and remove from heat - allow it to cool.
place entire cooled mixture into the blender, and blend until a "meaty" consistency is reached - it shouldn't take long. i added my zucchini and blended a bit. return to pot, and stir in corn and beans. allow to heat back up. at this point, mine was still a little bit thin, so i thickened it up with a cornstarch mixture - about 2 tsp cornstarch and water to form a thin paste.
once it is reheated, it's complete! you could finish it off with some cashew "sour cream" or daiya shredded cheese - i just baked some rolls, and topped them with vegan margarine. very good.
remember: i do not directly measure anything i cook - adjust this recipe to your liking, as i just add what i feel. it would be awesome to try chickpeas in the blended mixture, or adding different spices - i'm definitely going to change this up a bit next time.
ashley's vegan pizza
3 1/2 cups flour
2 1/2 tsp quick rise yeast
1 tsp salt
1 cup warm water
2 tbsp olive oil
place first three ingredients in stand mixer. with dough hook attached, stir in water and oil. mix until a ball forms. cover, and allow to rest for approximately 10 minutes in a warm place. roll out, and cook at 400 F for approximately 10 minutes (until slightly browned). to add extra flavour, brush with garlic and olive oil mixture - i even added oregano.
take out of oven, and add toppings. i chose: tomato sauce, sliced zucchini, daiya mozzarella cheese mixed with cayenne pepper, olives and spinach. yve's sliced sandwich meat would also be delicious on this pizza!
hopefully i'll keep up the creativity level, and fill your readings with many more recipes!
xx take care, animal-friendly followers
ashley
ashley's vegan chili
one can of corn, drained
1/2 cup kale
1/2 cup uncooked spinach
2-3 stalks of celery
1/4 medium onion
1 cup zucchini, grated
1/2 cup mushrooms
1/4 cup vegetable broth
2 tsp vinegar
1/3 cup salsa
5-6 fresh tomatoes
1-2 cloves garlic
cayenne pepper
salt & pepper
1 can mixed beans
chop onions, mushrooms and celery (don't have to be perfect), and saute in olive oil on low. let the onions start to caramelize, then add cayenne, salt and pepper. depending on how spicy you like your chili, add 1/2-1 tsp of cayenne. if you do not like your chili spicy at all, leave the cayenne out!
mince and add garlic. quarter the tomatoes and add. squish tomatoes a bit, and cover. let simmer until tomatoes are cooked - there should be plenty of "broth." then, add vinegar
to taste (you want some acidity, depending upon the ripeness of tomatoes used, you may need more or less. please taste, or you will end up with a sour chili). add salsa and stir. loosely chop kale and spinach, and add to broth. cover, and let simmer until greens are cooked. uncover and remove from heat - allow it to cool.
place entire cooled mixture into the blender, and blend until a "meaty" consistency is reached - it shouldn't take long. i added my zucchini and blended a bit. return to pot, and stir in corn and beans. allow to heat back up. at this point, mine was still a little bit thin, so i thickened it up with a cornstarch mixture - about 2 tsp cornstarch and water to form a thin paste.
once it is reheated, it's complete! you could finish it off with some cashew "sour cream" or daiya shredded cheese - i just baked some rolls, and topped them with vegan margarine. very good.
remember: i do not directly measure anything i cook - adjust this recipe to your liking, as i just add what i feel. it would be awesome to try chickpeas in the blended mixture, or adding different spices - i'm definitely going to change this up a bit next time.
ashley's vegan pizza
3 1/2 cups flour
2 1/2 tsp quick rise yeast
1 tsp salt
1 cup warm water
2 tbsp olive oil
place first three ingredients in stand mixer. with dough hook attached, stir in water and oil. mix until a ball forms. cover, and allow to rest for approximately 10 minutes in a warm place. roll out, and cook at 400 F for approximately 10 minutes (until slightly browned). to add extra flavour, brush with garlic and olive oil mixture - i even added oregano.
take out of oven, and add toppings. i chose: tomato sauce, sliced zucchini, daiya mozzarella cheese mixed with cayenne pepper, olives and spinach. yve's sliced sandwich meat would also be delicious on this pizza!
hopefully i'll keep up the creativity level, and fill your readings with many more recipes!
xx take care, animal-friendly followers
ashley
Sunday, March 18, 2012
weekly cravings and vegan "cream" sauce
hello all, this week was another hectic one. my final exams are looming, and i can feel the tension rising each day. i have a recent obsession with hummus of all kinds. my favourites are plain with balsamic drizzle and jalapeno - i'll definitely include a recipe within the next few days.
before becoming vegan, my favourite meal was carbonara pasta - a vegan's nightmare. this weekend, i tried out my own vegan "take" on it - this is what i came up with.
ashley's vegan fettucine alfredo
1 pkg egg-free pasta (vegetable/rice, i used brown rice pasta)
1 cup fresh mushrooms, cut into small pieces
quarter of a small white onion, minced
three cloves of garlic, minced
1/2 cup unsweetened dairy-free milk (i used rice)
handful of spinach
1/2 cup cashews
salt and pepper (to taste)
note: i am not exact in my measurements, adjust them to your liking.
saute mushrooms, onion and garlic on low until caramelized. add milk and spinach. once milk has absorbed some of the flavour and spinach is cooked, remove from heat and allow to cool completely. place the sauce in blender, and add cashews, blend until smooth. if your sauce did not thicken, return to heat and use flour or cornstarch in order to thicken to a sauce consistency. mix with pasta and enjoy.
the first time i tried this recipe, i used vanilla flavoured rice milk - the results were tasty, but definitely on the sweet side. the second time, i used regular milk, and added yve's salami in the saute stage to mimic bacon. essentially, as long as the sauce has a creamy texture and tastes like garlic it is a win for me.. next time i plan on adding broccoli in the saute stage.
xx happy sunday, animal-friendly followers
ashley
before becoming vegan, my favourite meal was carbonara pasta - a vegan's nightmare. this weekend, i tried out my own vegan "take" on it - this is what i came up with.
ashley's vegan fettucine alfredo
1 pkg egg-free pasta (vegetable/rice, i used brown rice pasta)
1 cup fresh mushrooms, cut into small pieces
quarter of a small white onion, minced
three cloves of garlic, minced
1/2 cup unsweetened dairy-free milk (i used rice)
handful of spinach
1/2 cup cashews
salt and pepper (to taste)
note: i am not exact in my measurements, adjust them to your liking.
saute mushrooms, onion and garlic on low until caramelized. add milk and spinach. once milk has absorbed some of the flavour and spinach is cooked, remove from heat and allow to cool completely. place the sauce in blender, and add cashews, blend until smooth. if your sauce did not thicken, return to heat and use flour or cornstarch in order to thicken to a sauce consistency. mix with pasta and enjoy.
the first time i tried this recipe, i used vanilla flavoured rice milk - the results were tasty, but definitely on the sweet side. the second time, i used regular milk, and added yve's salami in the saute stage to mimic bacon. essentially, as long as the sauce has a creamy texture and tastes like garlic it is a win for me.. next time i plan on adding broccoli in the saute stage.
xx happy sunday, animal-friendly followers
ashley
Thursday, March 8, 2012
ice "cream" and sweet hummus
lately, i have found myself craving sweets. normally, fruit would shake these cravings, but for some reason, this just has not been the case. last night, i stumbled upon a "three-ingredient vegan ice cream" on peta's website - i was curious. here is what i ended up with:
ashley's take on vegan ice cream
1 ripe banana
1 tbsp cocoa powder
1 tbsp all natural peanut butter
splash of vanilla rice milk
handful of almonds
peel the banana, and place it in the freezer - it should be completely frozen. combine the first four (all but the almonds) ingredients in the blender. then, pulse on high until a creamy texture is achieved. the peta version does not call for rice milk, but mine would not come together for the life of me, so i added it out of necessity. top with fruit, coconut or nuts, and enjoy. i found this as satisfying as a bowl of ice cream - which i would not lie about, i loved ice cream.
ashley's sweet hummus
1/2 can chick peas (garbanzo)
1 tbsp brown or raw sugar
1 tsp all natural peanut butter
2 tbsp coconut
splash of vanilla rice milk
handful of carob chips
place the first four ingredients in the blender, and pulse until a dry doughy texture is achieved. add rice milk, until it just comes together. fold in carob chips, and enjoy with animal crackers or other substantial "dippers." i imagine this would even be good with apples.
ashley's take on vegan ice cream
1 ripe banana
1 tbsp cocoa powder
1 tbsp all natural peanut butter
splash of vanilla rice milk
handful of almonds
peel the banana, and place it in the freezer - it should be completely frozen. combine the first four (all but the almonds) ingredients in the blender. then, pulse on high until a creamy texture is achieved. the peta version does not call for rice milk, but mine would not come together for the life of me, so i added it out of necessity. top with fruit, coconut or nuts, and enjoy. i found this as satisfying as a bowl of ice cream - which i would not lie about, i loved ice cream.
ashley's sweet hummus
1/2 can chick peas (garbanzo)
1 tbsp brown or raw sugar
1 tsp all natural peanut butter
2 tbsp coconut
splash of vanilla rice milk
handful of carob chips
place the first four ingredients in the blender, and pulse until a dry doughy texture is achieved. add rice milk, until it just comes together. fold in carob chips, and enjoy with animal crackers or other substantial "dippers." i imagine this would even be good with apples.
Tuesday, March 6, 2012
cravings for sushi, muffins and puff pastry
hello all, my week has been ridden with sniffles and headache. it seems about this time every year i finally get the "winter bug" that everyone else has already gotten over. anyways, i am feeling a lot better today - and i think this is partly thanks to my new diet! i'm now at 33 days and i've never felt better (minus the whole head cold thing)! anyways, i thought i would share a few of my favourite meals from the week - most of these are eaten "out."
first, sushi. this is my one love. although i cannot partake in the actual "sushi," i find myself craving kappa rolls almost everyday. this night, my best friend and i indulged in: kappa rolls, kappa and avocado rolls and vegetable rolls (dynamite for her). we also had a bit of vegetable tempura, but i was afraid of egg content, so i quit early. i find that i never crave meat, but instead i crave baked goods that can only be created with plenty of milk and butter.
i had my first bad restaurant experience. after perusing the menu, i asked about their pan bread - it contained eggs. so, i ordered the cliche mixed greens with oil and vinegar.. when it came, i was greatly disappointed. the greens that i had asked for came with apples on top (which i don't oppose, but i specifically asked for "just" greens), and the oil and vinegar came in a little bowl. anyone with experience knows that the oil merely sits on top of the balsamic, which results in a very oily dressing. i ate it anyways, and clenched my jaw as i paid the $8 bill.. really? jeeze.
on a brighter note! i came across (and altered) an awesome recipe for fibre-rich muffins:
sunny boy vegan muffins:
1 flax egg (mix 1 tbsp ground flaxseed with 3 tbsp warm water)
3/4 cup rice milk
2 tbsp canola or veg oil
1/2 cup organic sunny boy cereal
1 1/2 cup spelt flour
1/2 cup raw sugar (this came out a bit too sugary for me, but i like my muffins fairly wholesome, not sweet)
1 1/2 tbsp baking powder
soak the sunny boy cereal in milk for about 20 minutes (or overnight if you do not want texture in your muffins). combine liquid ingredients in a medium bowl, and dry ingredients in another medium bowl. add dry ingredients to wet and mix well. place batter into greased muffin tin and bake at 375 F for 18-20 minutes. you could add dried fruit into this recipe as well - i didn't this time, but i will probably try cranberries next time!
note: the ingredients for sunny boy claim it "may contain traces of milk and eggs" due to the nature of the company - this is due to the use of these products in the factory, not in the processing of this specific product. i have not been that specific in my veganism.
take care, animal-friendly followers
xx ashley
first, sushi. this is my one love. although i cannot partake in the actual "sushi," i find myself craving kappa rolls almost everyday. this night, my best friend and i indulged in: kappa rolls, kappa and avocado rolls and vegetable rolls (dynamite for her). we also had a bit of vegetable tempura, but i was afraid of egg content, so i quit early. i find that i never crave meat, but instead i crave baked goods that can only be created with plenty of milk and butter.
i had my first bad restaurant experience. after perusing the menu, i asked about their pan bread - it contained eggs. so, i ordered the cliche mixed greens with oil and vinegar.. when it came, i was greatly disappointed. the greens that i had asked for came with apples on top (which i don't oppose, but i specifically asked for "just" greens), and the oil and vinegar came in a little bowl. anyone with experience knows that the oil merely sits on top of the balsamic, which results in a very oily dressing. i ate it anyways, and clenched my jaw as i paid the $8 bill.. really? jeeze.
on a brighter note! i came across (and altered) an awesome recipe for fibre-rich muffins:
sunny boy vegan muffins:
1 flax egg (mix 1 tbsp ground flaxseed with 3 tbsp warm water)
3/4 cup rice milk
2 tbsp canola or veg oil
1/2 cup organic sunny boy cereal
1 1/2 cup spelt flour
1/2 cup raw sugar (this came out a bit too sugary for me, but i like my muffins fairly wholesome, not sweet)
1 1/2 tbsp baking powder
soak the sunny boy cereal in milk for about 20 minutes (or overnight if you do not want texture in your muffins). combine liquid ingredients in a medium bowl, and dry ingredients in another medium bowl. add dry ingredients to wet and mix well. place batter into greased muffin tin and bake at 375 F for 18-20 minutes. you could add dried fruit into this recipe as well - i didn't this time, but i will probably try cranberries next time!
note: the ingredients for sunny boy claim it "may contain traces of milk and eggs" due to the nature of the company - this is due to the use of these products in the factory, not in the processing of this specific product. i have not been that specific in my veganism.
take care, animal-friendly followers
xx ashley
Tuesday, February 28, 2012
my five vegan "staples"
i believe that "staples" are necessary in every kitchen - in a vegan kitchen, they can help to add variety and make preparation a less daunting task. in my kitchen, i would say that i have about five necessary staples (outside of the usual flour, peanut butter (all natural), raw sugar, etc). i thought i would share my list with you..
1. dried fruit: i was never a fan of dried fruit until i adopted veganism. now, i always make sure to have plenty of raisins, prunes, dried cranberries and dried mangoes. these can be added to breakfast, or just eaten as a nutritious, energy-rich snack.
2. oats: as i stated in an earlier post, i love breakfast. oatmeal is my favourite breakfast food, because it curbs my hunger throughout the day. i generally just keep quick oats on hand, that way i can use them for a batch of cookies, or to make a quick bowl of oatmeal.
3. canned beans and nuts: because most dietary protein is absorbed from consumption of meat and eggs, it is necessary for vegans to have alternative sources of protein. the most effective form i have found is in canned beans - usually i just buy a three-bean medley to maintain a bit of variety. additionally, i always make sure to have a can of chickpeas/garbanzo beans that can be quickly turned into a salad or burger. additionally, i keep a variety of nuts on hand - pecans, walnuts, almonds, cashews - in order to fulfill my daily protein needs.
4. vegetables and fruit: this seems a given. my outlook with regard to fruit and vegetables is to maintain two fridge drawers full at all times. this allows me the variety necessary to satisfy my hunger, but does not lead to rotten, wasted food. my favourite vegetables include broccoli, asparagus, kale, spinach, carrots, zucchini, cucumbers and tomatoes. my favourite fruits include apples, bananas, grapes, watermelon and honeydew. although nowadays i'm sure frozen fruit and vegetables are equivalent to fresh, i tend to peruse the fresh section much more often - i am usually hurried when cooking; therefore, i often prefer to start with (close to) room temperature ingredients.
5. spices: this is another given. because (when starting out) there is often less variety in vegan cooking, spices tend to make a world of difference. for example, sometimes i will make hashbrowns two ways: first, i will make a traditional hashbrown with roaster-type spices (dill, garlic powder, onion powder, etc.). then, i'll make hashbrowns again the next day, but this time i will take a spicy approach (cayenne, chili powder, chili flakes, etc.). by having a variety of spices, you can really increase your dish quota tenfold.
i realize that some of these staples seem obvious - this is usually the case with staples. for example, having a kitchen without flour would seem odd, but many people tend not to cook from scratch anymore - this leaves flour virtually unnecessary. therefore, i have included some obvious ingredients within my staples because nowadays you just never know...
what are your kitchen staples?
xx take care, animal-friendly followers
ashley
1. dried fruit: i was never a fan of dried fruit until i adopted veganism. now, i always make sure to have plenty of raisins, prunes, dried cranberries and dried mangoes. these can be added to breakfast, or just eaten as a nutritious, energy-rich snack.
2. oats: as i stated in an earlier post, i love breakfast. oatmeal is my favourite breakfast food, because it curbs my hunger throughout the day. i generally just keep quick oats on hand, that way i can use them for a batch of cookies, or to make a quick bowl of oatmeal.
3. canned beans and nuts: because most dietary protein is absorbed from consumption of meat and eggs, it is necessary for vegans to have alternative sources of protein. the most effective form i have found is in canned beans - usually i just buy a three-bean medley to maintain a bit of variety. additionally, i always make sure to have a can of chickpeas/garbanzo beans that can be quickly turned into a salad or burger. additionally, i keep a variety of nuts on hand - pecans, walnuts, almonds, cashews - in order to fulfill my daily protein needs.
4. vegetables and fruit: this seems a given. my outlook with regard to fruit and vegetables is to maintain two fridge drawers full at all times. this allows me the variety necessary to satisfy my hunger, but does not lead to rotten, wasted food. my favourite vegetables include broccoli, asparagus, kale, spinach, carrots, zucchini, cucumbers and tomatoes. my favourite fruits include apples, bananas, grapes, watermelon and honeydew. although nowadays i'm sure frozen fruit and vegetables are equivalent to fresh, i tend to peruse the fresh section much more often - i am usually hurried when cooking; therefore, i often prefer to start with (close to) room temperature ingredients.
5. spices: this is another given. because (when starting out) there is often less variety in vegan cooking, spices tend to make a world of difference. for example, sometimes i will make hashbrowns two ways: first, i will make a traditional hashbrown with roaster-type spices (dill, garlic powder, onion powder, etc.). then, i'll make hashbrowns again the next day, but this time i will take a spicy approach (cayenne, chili powder, chili flakes, etc.). by having a variety of spices, you can really increase your dish quota tenfold.
i realize that some of these staples seem obvious - this is usually the case with staples. for example, having a kitchen without flour would seem odd, but many people tend not to cook from scratch anymore - this leaves flour virtually unnecessary. therefore, i have included some obvious ingredients within my staples because nowadays you just never know...
what are your kitchen staples?
xx take care, animal-friendly followers
ashley
Monday, February 27, 2012
easy dill pickle dip
since making the change from vegetarianism to veganism, all that i crave is dill pickle dip... unfortunately, most are made with sour cream or cream cheese - in fact, i could not find one dip without milk ingredients. so, i headed to the kitchen..
easy dill pickle dip
1 can mixed beans (i used unico)
1 cup chopped pickles (i used homemade)
1/4 cup pickle juice
1 scallion, chopped
1 clove garlic, minced
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
1/2 tsp cayenne pepper
1 tbsp dried dill
place the beans, pickle juice, garlic and spices in the blender and pulse until you reach desired consistency. if you have problems getting the blender to mix, add a bit more pickle juice - the beans are extremely starchy and can cause blenders to "give up." when i made it, i added a lot more pickle juice to get that vinegary punch - this could be achieved with plain white vinegar as well. once the mix has come together, fold in the chopped pickles and scallion. voila.
note: i realize that this dip does not taste exactly the same as its milk-filled counterpart; however, it is an easy way to get a bit more protein in your vegan diet, and it satiates salt/sour cravings. depending upon the type of pickle you use, the amount of pickle juice and salt may change. make sure you taste it prior to adding more salt/spices.
this little dip also doubles as a spread - i use it on crackers, and even sometimes similar to a hummus on a sandwich.
xx take care, animal-friendly followers
ashley
easy dill pickle dip
1 can mixed beans (i used unico)
1 cup chopped pickles (i used homemade)
1/4 cup pickle juice
1 scallion, chopped
1 clove garlic, minced
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
1/2 tsp cayenne pepper
1 tbsp dried dill
place the beans, pickle juice, garlic and spices in the blender and pulse until you reach desired consistency. if you have problems getting the blender to mix, add a bit more pickle juice - the beans are extremely starchy and can cause blenders to "give up." when i made it, i added a lot more pickle juice to get that vinegary punch - this could be achieved with plain white vinegar as well. once the mix has come together, fold in the chopped pickles and scallion. voila.
note: i realize that this dip does not taste exactly the same as its milk-filled counterpart; however, it is an easy way to get a bit more protein in your vegan diet, and it satiates salt/sour cravings. depending upon the type of pickle you use, the amount of pickle juice and salt may change. make sure you taste it prior to adding more salt/spices.
this little dip also doubles as a spread - i use it on crackers, and even sometimes similar to a hummus on a sandwich.
xx take care, animal-friendly followers
ashley
Sunday, February 26, 2012
oatmeal, granola and sushi
so, today was a relatively boring day. i woke up early, had breakfast, watched tv, and headed out the door to work. unfortunately, work was pretty dead, so i thought about how hungry i was - all day. and having forgot my snack at home, i was not very happy. anyways, i started the day off right with some oatmeal. i like to customize my oatmeal so i don't get tired of it. today it was: plain oatmeal, dried cranberries, raisins, brown sugar, granola and rice milk.
i didn't used to like dried fruit, now i find myself craving its sweetness. has anyone else ever experienced this? i've also found my sweet tooth is a lot easier satiated with an apple or fruit - this is awesome!
my favourite meal of the day is breakfast - i love fruit, grains, and being filled throughout the day. therefore, i tend to eat a lot more at breakfast, while eating less over the day.
some of my other favourite oatmeal "fixings": almonds, maple syrup, fresh berries, coconut milk, puffed wheat, toasted/untoasted coconut, carob chips, peanut butter (all natural).
to me, oatmeal is a blank canvas - what it lacks in flavour, it makes up for in substance. therefore, i mix thousands of things into my oatmeal in order to differentiate it from yesterday's. please do not get bored of my oatmeal - it will definitely be a constant.
for dinner, i had a sushi date with one of my best friends - we go for "sushi sunday." because she fully supports my veganism, we stuck to vegan-friendly rolls.
i started the meal with some miso soup - i realize that this is packed with sodium. it's a weekly ritual though - i'm not budging. then, i munched cucumber (kappa) rolls, avocado rolls, cucumber and avocado rolls (i know, redundant), and vegetable rolls. we also ordered vegetable tempura, but i found it fairly greasy and unenjoyable.
after all of this, i'm eating crackers and homemade dill pickle dip. i'll hopefully post that recipe tomorrow - it is delicious and protein-packed.
xx take care, animal-friendly followers
ashley
i didn't used to like dried fruit, now i find myself craving its sweetness. has anyone else ever experienced this? i've also found my sweet tooth is a lot easier satiated with an apple or fruit - this is awesome!
my favourite meal of the day is breakfast - i love fruit, grains, and being filled throughout the day. therefore, i tend to eat a lot more at breakfast, while eating less over the day.
some of my other favourite oatmeal "fixings": almonds, maple syrup, fresh berries, coconut milk, puffed wheat, toasted/untoasted coconut, carob chips, peanut butter (all natural).
to me, oatmeal is a blank canvas - what it lacks in flavour, it makes up for in substance. therefore, i mix thousands of things into my oatmeal in order to differentiate it from yesterday's. please do not get bored of my oatmeal - it will definitely be a constant.
for dinner, i had a sushi date with one of my best friends - we go for "sushi sunday." because she fully supports my veganism, we stuck to vegan-friendly rolls.
i started the meal with some miso soup - i realize that this is packed with sodium. it's a weekly ritual though - i'm not budging. then, i munched cucumber (kappa) rolls, avocado rolls, cucumber and avocado rolls (i know, redundant), and vegetable rolls. we also ordered vegetable tempura, but i found it fairly greasy and unenjoyable.
after all of this, i'm eating crackers and homemade dill pickle dip. i'll hopefully post that recipe tomorrow - it is delicious and protein-packed.
xx take care, animal-friendly followers
ashley
Friday, February 24, 2012
"fool" proof granola
hello all! i'm starting today off on the right foot - did an assignment, ate breakfast, made coffee, read my horoscope, contacted my school about my master's degree.. now what? well, last night i decided to make granola, and i thought i would share the results/recipe with you. this is an extremely versatile recipe - i changed many things based on their availability. in fact, most of the ingredients were already in my pantry. convenient and simple.
"fool" proof granola
dry
2 1/2 cups rolled oats
1/2 cup almonds, chopped (you can leave them whole, they just won't distribute as evenly)
2 tbsp ground flax
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt (to taste)
handful of golden raisins
handful of dried cranberries
wet
3 tbsp all natural peanut butter (could use almond/other nut butter)
2 1/2 tbsp applesauce**
1/4 cup golden corn syrup (didn't have brown rice syrup)
1 1/2 tsp vanilla extract
1/2 tsp almond extract
**i would stick to unsweeted applesauce. as much as possible, i use homemade - so i used homemade apple sauce made from last year's crabapples (which translates to sour).
stir together the dry ingredients (large bowl). stir together wet ingredients - you may want to heat the ingredients sans extract, then mix and add extract (medium bowl). mix the wet into the dry until combined. place on parchment lined baking sheet and cook at 325 F for about 35 minutes - stirring every 10-12 minutes. make sure that you have a nice even and thin layer, rather than a bulky uneven mess.
note: cooking time will vary - i prefer my granola nicely toasted and crunchy, as i eat it as cereal or in my oatmeal. i want texture! this granola does it.
xx take care, animal-friendly followers
ashley
"fool" proof granoladry
2 1/2 cups rolled oats
1/2 cup almonds, chopped (you can leave them whole, they just won't distribute as evenly)
2 tbsp ground flax
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt (to taste)
handful of golden raisins
handful of dried cranberries
wet
3 tbsp all natural peanut butter (could use almond/other nut butter)
2 1/2 tbsp applesauce**
1/4 cup golden corn syrup (didn't have brown rice syrup)
1 1/2 tsp vanilla extract
1/2 tsp almond extract
**i would stick to unsweeted applesauce. as much as possible, i use homemade - so i used homemade apple sauce made from last year's crabapples (which translates to sour).
stir together the dry ingredients (large bowl). stir together wet ingredients - you may want to heat the ingredients sans extract, then mix and add extract (medium bowl). mix the wet into the dry until combined. place on parchment lined baking sheet and cook at 325 F for about 35 minutes - stirring every 10-12 minutes. make sure that you have a nice even and thin layer, rather than a bulky uneven mess.
note: cooking time will vary - i prefer my granola nicely toasted and crunchy, as i eat it as cereal or in my oatmeal. i want texture! this granola does it.
xx take care, animal-friendly followers
ashley
Monday, February 20, 2012
this is my final plea with my body - i am tired of constant aching and illness
i recently decided to make "the switch" from not-so-strict vegetarianism to strict veganism. i have suffered from stomach aches and discomfort for the past six or seven years - so far, the pain seems to have subsided. i am currently on day 14 and i have yet to sneak or cheat.
the main benefits i've found:
when i initially adopted the diet, i underestimated the change that it would have in my life. because i had barely eaten meat for the past four years, i figured there was little change in giving up other animal byproducts (which, by the way, is a disgusting word). the first day, i made cookies. cookies are my weakness - i started out with an oatmeal cookie, and finished with a carob chip - these two easily made it into my cookbook.
ashley's vegan oatmeal cookies
1/3 cup all natural peanut butter
2 tbsp canola oil
1 cup raw sugar
1/3 cup rice/coconut milk (can use soy)
1 tsp pure vanilla
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
3/4 cup shredded coconut
whisk together peanut butter, oil, sugar, milk and vanilla. mix the rest of the ingredients in a separate bowl. mix dry ingredients into wet ingredients - voila. drop onto an oiled baking sheet and bake at 425 F for 8-10 minutes (until tops are golden brown). remember these are oatmeal cookies, so they will seem undercooked, but they will continue to cook once out of the oven - and they will harden up.
ashley's vegan carob chip cookies
1 1/4 cups spelt flour
1/4 tsp salt
1 tsp baking powder
1/3 tsp baking soda
1/4 cup raw sugar
1/3 cup maple syrup
1/3 cup canola/veg oil
1 1/2 tsp pure vanilla
3/4 cup carob chips
in one bowl, stir together dry ingredients (other than carob). in a second bowl, stir together syrup, oil and vanilla. combine oil mixture with flour mixture and stir until combined. fold in carob chips. drop onto parchment-lined cookie sheet and bake at 350 F for 10-12 minutes.
i would have included a picture of the cookies (and i plan to in the future), but there are none left.. i've just put another batch in the oven, so hopefully later on i will be able to present a picture. if you are a vegan with a sweet tooth (as i am) - these are for you! these two recipes got me through the "snacking times" at which i would usually have prepackaged sweets.
xx take care, animal-friendly followers
ashley
the main benefits i've found:
- a lot more energy
- much better sleep
- higher degree of concentration
- a lot more organized
when i initially adopted the diet, i underestimated the change that it would have in my life. because i had barely eaten meat for the past four years, i figured there was little change in giving up other animal byproducts (which, by the way, is a disgusting word). the first day, i made cookies. cookies are my weakness - i started out with an oatmeal cookie, and finished with a carob chip - these two easily made it into my cookbook.
ashley's vegan oatmeal cookies
1/3 cup all natural peanut butter
2 tbsp canola oil
1 cup raw sugar
1/3 cup rice/coconut milk (can use soy)
1 tsp pure vanilla
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
3/4 cup shredded coconut
whisk together peanut butter, oil, sugar, milk and vanilla. mix the rest of the ingredients in a separate bowl. mix dry ingredients into wet ingredients - voila. drop onto an oiled baking sheet and bake at 425 F for 8-10 minutes (until tops are golden brown). remember these are oatmeal cookies, so they will seem undercooked, but they will continue to cook once out of the oven - and they will harden up.
ashley's vegan carob chip cookies
1 1/4 cups spelt flour
1/4 tsp salt
1 tsp baking powder
1/3 tsp baking soda
1/4 cup raw sugar
1/3 cup maple syrup
1/3 cup canola/veg oil
1 1/2 tsp pure vanilla
3/4 cup carob chips
in one bowl, stir together dry ingredients (other than carob). in a second bowl, stir together syrup, oil and vanilla. combine oil mixture with flour mixture and stir until combined. fold in carob chips. drop onto parchment-lined cookie sheet and bake at 350 F for 10-12 minutes.
i would have included a picture of the cookies (and i plan to in the future), but there are none left.. i've just put another batch in the oven, so hopefully later on i will be able to present a picture. if you are a vegan with a sweet tooth (as i am) - these are for you! these two recipes got me through the "snacking times" at which i would usually have prepackaged sweets.
xx take care, animal-friendly followers
ashley
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