Friday, March 6, 2015

Organic Spicy Peanut Sauce


Do you ever get bored with your everyday foods? That same old, same old. Well I know I do and from time to time I like to switch it up and enjoy something different. I know that everyday breakfast, lunch, and dinner we enjoy over and over again is yummy but why limit your taste buds. Break away from that Ho-hum, you can make it in your sleep meal. This recipe shows you how to make a extremely easy and oh so turned up sauce. And not just any sauce, a spicy peanut sauce that will knock your socks off. With these few ingredients, you can make a sauce that can be used on any veggie, legume, or vegan meats. Works great as a marinade or a dipping sauce. I can honestly say (no judgement) that I ate some with a spoon...hey I said no judgement. Give it a try and let me know what you think, no judgement over here, grab a spoon and give it a try. Enjoy!  

Organic Spicy Peanut Sauce
Ingredients

1/2 cup creamy organic peanut butter
1/4 cup hot water
2 Tablespoons organic miso paste
2 Tablespoons organic brown sugar
1 Tablespoon Sriracha
1 Tablespoon organic soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly squeezed organic lemon juice
1 teaspoon organic garlic, minced
1/8 teaspoon dried red pepper flakes (Optional, if you prefer it less spicy) 
2 organic scallions, dinced
Salt & Freshly Ground Black Pepper, to taste
Directions
This is the easiest recipe EVER, you ready? ...put everything in a blender or food processor and blend until smooth and creamy. That's it! You can place it in the fridge and let it settle. The longer it sits in the fridge, the better it gets. You can serve it on the side (hot or cold) for dipping, use it for marinating, or stir I'm your favorite veggies, beans, vegan meat, etc. There is no wrong way to enjoy this tasty sauce. Enjoy!
-Amy 


Friday, January 30, 2015

Vegan BLT & Avocado Salad


Vegan BLT & Avocado Salad
When we are looking for a quick and easy lunch we don't always make the right choices...on the go fast food (Ugh yuck), sandwiched (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be healthy & delish?? Sure it can! It's great to eat your lunch and not feel weighed down and sluggish afterwards. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and healthy. The combo of the classic BLT flavors but vegan and no pesky bread to get in your way. You can make this recipe for a larger group by double or tripling OR make it ahead for work. Just whip up the marinaded tomatoes and add to your greens and toppings later. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy! 

Vegan BLT & Avocado Salad
(Serves 1 Hungry Vegan)

Ingredients

-3-4 slices your favorite vegan bacon, cooked and chopped (I used Sweet Earth Foods)
-1 Roma tomatoes, chopped
-1-2 Tbsp Just Mayo (or any vegan mayo)
-Salt & fresh black pepper, to taste
-3 cups chopped Romaine & endive lettuce (use your favs)
-1/2 a hass avocado, diced

*Add ins
Croutons 
Olives
Additional Veggies (sprouts, carrots, peppers, onions, etc.)
Apple or pear, chunked
Raisins (it's nice, trust me)
Other Favorite Vegan Meats or Baked Tofu

Directions

In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices, this will be the "dressing" to your salad.

To serve, chop the lettuce and serve in a bowl topped with dressed and marinated tomatoes. Lastly, top with the diced avocado and chopped vegan bacon. Toss and enjoy! 

-Amy 


Tuesday, January 20, 2015

Healthy Vegan Oatmeal Chocolate Chip Cookies with Flax & Hemp Seeds

The 
Healthy Vegan Oatmeal Chocolate Chip Cookies with Flax & Hemp Seeds

Are you a Choco-holic like I am?! Well nothing beats a chocolate chip cookie in my book, it defines comfort food and I think everyones major cheat food. But when you think of the calories and sugar involved, it can make us change our minds and head for the celery instead...it's the new year and with that comes the healthy eating. I've found the solution to every cookie lovers problem, a healthy cookie. No I'm not kidding! These cookies are protein-packed, sweet, and a wonderful combination of healthy seeds to make us more than satisfied. These sneaky induldgent vegan cookies don't miss the mark when you are looking for that comforting and iconic everyday cookie. I revamped my regular cookie and made it even better, one that we could enjoy anyday. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Store cookies in an air tight container or in a plastic bag. I make up a batch, freeze some of the cookie dough for later use, because if I don't I will be sure to eat more cookies than I should. Just pop out of the freezer and make enough for you and others...if you want to share that is. All you are missing is that tall glass of ice cold vegan milk! NO guilt involved, just ooey gooey, chocolatey cookie bliss...what are you waiting for? Enjoy!

Ingredients 

1/2 cup organic peanut butter
1/2 cup organic coconut oil
1/2 cup brown sugar, packed
2/3 cup organic brown rice syrup
2 teaspoons pure vanilla extract
1 Tbsp corn starch (tapioca or potato starch work fine also)
3 Tbsp vegan milk
1 teaspoon apple cider vinegar
1 1/2 cups whole wheat flour (see notes)
1 cup organic old fashion oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon The Vegg egg replacer (you could use other egg replacers instead if you don't have Vegg)
1/2 teaspoon salt
1 Tbsp organic (unshelled) hemp seeds
1 Tbsp organic (unshelled) flax seeds
1 cup vegan chocolate chips (your favorite)

Add ins
You could add in other seeds as well as nuts or even unsweetened coconut to proved the cookies with a nice crunch. Your favorite dried fruits work well in these cookies also. 

Notes

*I prefer unshelled in this recipe, I like the crunch. But if you don't want to use unshelled seeds, feel free to add them in ground instead

*If you want to make these cookies gluten free, add GF flour instead. 

Directions

Heat your oven to 350 Degrees

In a large bowl combine the peanut butter, coconut oil, vegan milk, Vegg, vinegar, brown sugar, rice syrup and vanilla.

*Typically you mix your Vegg with water and process to create a yoke-like mixture. But in this recipe you add it into the wet ingredients and let it do its job. You could also use a flax "egg", egg replacer powder, or banana/applesauce instead. All work great!


In a separate bowl mix the dry ingredients: flour, salt, corn starch, baking soda, baking powder, and salt. Stir until combined. Next stir together the dry and the wet ingredients. Mix to combine, but don't over mix. 


Then lastly add the chocolate chips, flax, hemp, and oatmeal and stir everything together to combine well. You mixture will be sticky and glossy looking but will form perfectly formed balls. 


Take 2 Tbsps worth of cookie dough and make balls. Place them about inch or so apart on a baking pan. For measuring I used a ice cream scoop that measures 2 Tbsps perfectly. If you don't have an ice cream scoop use a tablespoon measure instead. They don't have to be perfect, they are going to taste the same no matter what they look like. 


Bake for 12 minutes, this makes a perfectly golden brown but nicely chewy cookie. Once the cookie is baked, cool for 2 minutes on the baking sheet and then remove cookies to a rack to cool completely. Serve hot off the cookie sheet or cool and serve for dessert or a snack. Nothing is wrong when serving this cookie, enjoy!


-Amy 


Wednesday, November 26, 2014

HAPPY THANKSGIVING!


HAPPY THANKSGIVING!

From The Comforting Vegan family to yours!


Thursday, October 30, 2014

Vegan Books For Kids


Vegan Books For Kids


Lena of Vegitopia and the Mystery of the Missing Animals



When we go into the vegan lifestyle, some of us go into it as a family. We adapt like any other but kids are amazing and become devotees just as much as adults. But there isn't that many books for kids to enjoy and not all vegan books are for young ears. Kids are kids and they deserve to have a great book to enjoy while learning everything about being a vegan, without scaring them. When we can enjoy one book as a family and have it show veganism as a positive lifestyle, we are all for it! I found one that ranks high in my heart recently...



Lena of Vegitopia is a lovey fairytale that not only shows how amazing veganism is but also how welcoming it can be, whether for health or empathy. Even though it's a fairytale it still holds true to each lesson, but in a relatable way for kids to enjoy. Kids can easily relate to the characters and get swept up into the magic of the journey Lena takes. You get to experience each animal that comes along and learn about veganism with a fact to think about. The story isn't scary for young readers and it makes it fun to learn. 


When you go along the journey you get  to see how amazing the lifestyle is. The sweet ending arrives...I don't want to ruin it for you...you get to not only smile at the whole experience you read with your little ones, but you also get to enjoy the recipe at the end. This gives you something else to enjoy with the kids after you read this. This can give you an even bigger chance to experience the story as well as the tasty treat you cook up with your family. If you want a story fun for the whole family, this is your book. Sweet, playful, and magical all rolled into a page turning vegan fairytale...who doesn't love a vegan fueled fairytale?! 



Give this book a try, whether it's for your own family or as a gift to someone you love, it will make any kids or adult smile. Trust me, you will be asked to read it again and again. Enjoy! 

-Amy 

Thursday, September 25, 2014

Vegan Rainbow Cupcakes

Vegan Rainbow Cupcakes
I love to change up the style of cupcakes and play around, you don't want to get bored do you? Okay I don't think you can get bored with any kind of cupcake but its nice to change it up right?. Recently while checking my addiction...better named Pinterest...I came along the allusive rainbow cupcake. They take some time or labor of love but the outcome is really fun! So I took it upon myself to make a version we can all enjoy. This recipe will show you how to make these popular treats without worrying if they are vegan. With that yummy familiar flavor of a vanilla cupcake paired with that creamy and dreamy frosting...but with a corvul twist. This cupcake is different in all the right ways! I will guarantee you will not be disappointed. These cupcakes are great as a special party treat or on those occasion when you want to show someone you care. Pair the cupcakes with a big glass of vegan milk and wait for the big smiles that await as your loved ones see the surprise inside these cupcakes. Enjoy!

Vegan Rainbow Cupcakes

Ingredients

1 Tablespoon vinegar
2 cup vegan milk
2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 teaspoon pure vanilla extract, 
(you can flavor these with anyone of your choice, I went traditional.)

Vegan Buttercream (Recipe Below)

Directions

Heat the oven to 350 Degrees.

Grease the top of your cupcake tin (so the cupcakes don't stick) and then line with your cupcake liners and set aside.


*The metallic lined cupcake wrappers are the best here because the color on the inside doesn't brown and dull.*


Place the vinegar in the bottom of a 2 cup measuring cup and fill the cup with the vegan milk. Stir well and set aside (the mixture will curdle).





In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. 




Once you are ready to make the batter, place your mixing bowl in your stand mixer. In the mixing bowl fitted with a paddle attachment, mix together the vegan milk mixture, oil, and vanilla. Add in the dry ingredients to the wet and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.




Once the cupcake batter is done, let it rest for 10 to 15 minutes. This mixture will become airy and light. Once you have your batter ready to use, this will be when you divide it up equally to make colors. 



Assembly 

Divide the vegan batter up evening within 7 disposable cups. Now you can add more or less colors, I went with traditional rainbow colors. Let your creativity shine here and make it your own. 


Next, you will need to add your colors one by one. You will want to make sure each color is dark enough to withstand baking, the color will stay vibrant in the end. Once your colors are added, you can start assembling the cupcakes. 

Rainbow Assortment
Starting out with your purple, adding 3 to 4 teaspoons of each color to the cupcake liners. Spread each color evening over each layer, being careful not to mix the colors together. This is time consuming but you will have a perfectly layered rainbow cupcake in the end...a labor of love.













When you have your cupcakes ready, place them in a preheated oven.

Ready to Bake
Bake for 15 to 20 minutes, until a cake tester or toothpick inserted in the middle of a cupcake comes out clean. Let the cupcakes cool in the pans for 3 to 5 minutes, then remove cupcakes from the pan and place on a wire cooling rack. Let the cupcakes cool completely before frosting. Once they are frosted and decorated, these cupcakes are ready to share. These cupcakes are great as a special party treat or on those occasion when you want to show someone you care. Pair the cupcakes with a big glass of vegan milk and a big smile. Enjoy!


Ready to Frost

Vegan Buttercream Frosting

Ingredients 

1 cup vegan butter or shortening
2 cups powdered sugar
1/2 cup vegan milk or cold water
1 teaspoon pure vanilla extract
Food coloring, color of your choice (optional)

Directions

In the stand mixer fitted with a whisk attachment, beat the vegan butter or shortening and the exacts on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Once the vegan shortening mixture is creamed you can move on to the next step.



Add in your powdered sugar and switch the mixer to low, slowly adding in the lemon juice. Beat the frosting until incorporated, and then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl.


                          Ready to use Frosting
                              (Color Optional)

When the cupcakes are ready to handle and are cooled, using a piping bag (or with a spatula) frost the top of the cupcakes with the homemade vegan buttercream frosting. Decorate each cupcake with edible vegan sprinkles (optional). Serve and Enjoy!

-Amy













Tuesday, September 2, 2014

Homemade Sparkle Candy Apples

Homemade Sparkle Candy Apples

It's about that time again...no not just back to school time...CANDY APPLE TIME...Okay, okay I know, I'll calm down. But we all look forward to certain things. Me, I love the fall! The crisp air and the even crispier apples. The joy of picking and that first juicy bite, you are sure to have it remind you of your childhood. It's those nostalgic treats that bring us back to those treasured times in our lives.

Whether it's fall or the summertime, we enjoy certain treats. These treats could be homemade or bought, we still are nostalgic in it's enjoyment. Candied apples are the most nostalgic for me. I can remember any carnival or amusement park always choosing a big candy apple. To this very day I still choose these big candy apples as my treat and still feel the same way I did back when I was little. The excitement of the purchase, the smell as you unwrap, and the first sticky and difficult bite trying to break threw the candy shell. Before you know it, the apple is gone and you are pining for another one already. These apples are usually purchased premade from carnivals, fall events, or store bought. They come in many flavors, colors, and quality varies. I have got the occasional bad apple and I'm always disappointed when that happens.

This recipe shows you how to not only make but enjoy the process that is Candy Apple making. These candy apples are turning up the glitzy factor but including an extra beautiful candy shell. Candy apples can be fun and enjoyable while making them but also can be different than the rest. It's extra nice because it's an art, you can make them with your favorite apples and any of your favorite flavors and/or colors. These apples are different but so easy to master. A great treat for adults and kids alike because it's one of those treats we grew up enjoying over and over again. This recipe shows you how to make a perfect candy apple every time. Serve these at parties and event or just a special dessert on the weekend. Theme them with holidays or parties and enjoy year round.

Homemade Sparkle Candy Apples

Yields: 12 to 15 Candy Apples

Ingredients
Candy Apple Base

12 to 15 regular sized organic green (granny smith) apples (crisp & holds up to the heat)
3 cups organic raw sugar
1/2 cup organic light corn syrup
1 cup water
1/2 teaspoon vegan food coloring (any color you like)

(Sparkle Spray Below)


Equipment Needed

Candy thermometer

24 Popsicle sticks or thick pointed candy apple sticks

Directions

Wash and thoroughly dry the organic apples.

*You want to use organic apples, because not only are wax on apples not vegan but the wax on the apples prevents the candy coating from adhering to the outside. Organic or fresh picked apples work best in the situation. 

For this recipe I use granny smith (green apples), you want to use a crispy thick skinned apple. The candy coating can blister other apples and make for a mushy outcome. Once washed and dried, insert the lollipop sticks or Popsicle sticks so that they are firmly positioned in the apples. Set the apples aside. Prepare your cookie sheet, by lining them with wax paper and liberally greasing them. You do not want the apples to stick to the sheet after coated.

Combine the sugar, corn syrup and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil and cook the mixture until a candy thermometer reaches 300 Degrees F (the hard crack stage).

*If you want to test your candy when it gets to this point, drop a couple a drops of the candy into a glass of cold water, you will instantly see the candy form into hard candy strings and it will be ready for dunking.
When the candy reaches 300 degrees (this will take time), remove the candy mixture from the heat and carefully stir in the food coloring and extract (it may splash, so stand back). You may have to add more than the designated 1/2 teaspoon, depending on the quality and strength of your food coloring. I used a vegan gel food color.

One by one, carefully and quickly dip the apples into the candy mixture, swirling to coat them thoroughly and allowing any excess to drip back into the pan. Transfer the coated apples to the prepared cookie sheet and allow them to cool until the candy has fully hardened.

Sparkle Spray

Ingredients

1 to 2 containers luster dust or pixie dust, .25 ounce (found at most craft stores and cake decorating sections, in many colors)

I/2 cup vodka

1 Food-grade paint air brush or spray bottle

Directions

Whisk 1/2 cup vodka into the luster or pixie dust. If the mixtures seems too thin or pale, add 1/4 teaspoons of pixie or luster dust. Keep adding the glitter dust in 1/4 teaspoon increments and whisking until the mixture has the consistency of ink or watery paint. Add this mixture into a spray bottle or air brush and use on candy apples. Spray each hardened apple liberally and allow to dry.

Once the candy apples are hardened and the sparkle "paint" is dry (at least 30 minutes but up to 24 hours), remove from tray, wrap, and decorate as desired. Not only will these be delish but they will almost be too beautiful to eat...almost! Enjoy!

-Amy