Vegan Margherita Pizza If you don’t want to make a pizza from scratch, then use bottled pizza sauce, and a pre-bought crust, but whatever you do, Please make the fresh Moxarella Cheese. It…
Well, here is my 1st gluten free bagel attempt! I decided to go with pumpkin bagels, because it is after all October. I ended up adapting this recipe from Lemon-Sugar.com, with the new Namaste Foods Gluten Free Perfect Flour Blend I picked up this week. I selected it on recommendation from a friend after reading a bunch of gluten free blogs, and seeing that everyone seemed to have their own custom blend. This was pretty darn close to the one I was going to mix up myself based on Fork and Beans’ recipe, and you’re supposed to be able to sub it 1:1 in regular recipes.
Yeast proofed, yet again! I am now a yeast proofing master.
I tweaked the order a little to save a bowl. I poured in the yeast & water mixture, then added the pumpkin, and then the spices.
I then added the flour in 3 – 1 cup additions.
My dough was definitely too sticky after the 3 cups, and it say you might need to add 1-2 tablespoons of extra flour. I ended up adding 4.
I really wasn’t sure if it was going to rise, given the GF flour and all, but left it to do its thing for an hour. While it did do some rising, it definitely didn’t double in size. After forming the bagels, the recipe had another step to leave them to rise a little for an extra 30 minutes, but since not too much happened in an hour, I decided to skip it and go straight for the boiling.
The recipe also had you bake them for 5 minutes and then flip them. As an experiment I did 3 that way. A few about 20 minutes in, and the last 3 I just left alone. There wasn’t a tremendous difference in any of the the 3 sets, though the 1st 2 did look more evenly golden.
I sliced one and found that they were extremely hard on the outside and just a touch under on the cook on the inside, so I tossed them back in the oven for another 5 minutes. This recipe called for them to baked at 400*F for 30-35 minutes, but I’d probably try a lower temp and longer cook time for future attempts to avoid the texture issues.
I was also wondering if maybe I should have let them rise a 2nd time to get them a little more airy and less dense?
Regardless, they still tasted good, especially with pumpkin butter! This pumpkin butter from Trader Joe’s is magical stuff btw, mixed with butter, mixed with cream cheese, by itself, even mixed with peanut butter – which is how I ate my bagel this morning!
In general in my gluten free baking so far, I’ve found that I need longer cook times than expected. Thomas also made some chicken (tofu) and waffles last night and found the same thing. He needed to lower the temp on the iron and cook a little longer in order to avoid the uneven cook. Other than that, you’d never know by the taste of either that they’re gluten free!
As always, thanks for reading! More to come soon.
First, there are so many things that I want to tell you about, including this post from July! JULY! That’s right.
Since my fainting episode I have been grounded from skating, started a very low dose of thyroid medicine, gotten a new, better physician, and am currently waiting on some additional workups. As I mentioned in my previous post, I had also read that avoiding gluten for 4 hours after thyroid medicine can keep it from messing with the absorption. So I’ve been doing that most of the time now too. (GF product reviews to follow!)
We haven’t eliminated gluten completely, but have definitely been more mindful of what we’re buying and that sort of thing. In doing this we’ve both DEFINITELY noticed a difference in how our GI feels in general! Much less bloated and sluggish feeling for both of us; something we noticed over the course of a couple of weeks. So we’re going to stick to that to as much as possible from now on. (Except beer, because you know, Beer!)
Now, ironically, I had this Bagel post I had taken pictures for sitting here, as I mentioned. I decided to share it anyway, just as a “Look what I did!” sort of thing, but I’d also really like to learn how to make gluten free vegan bagels too, since they’re hard to find. In fact, when I’m done here, I’m going to go look it up. But in the meantime, here is my quick picture version of the very gluten containing bagels from Vegan Brunch…
BAGELS! How I conquered my fears of yeast bread!
The happiest thing to see! I can’t tell you how many times in my younger years, I failed to make this happen, thus perpetuating my irrational fear of yeast breads up until this!
So if you have any great recipes for Gluten Free bagels, feel free to share! Here is one I just found on pinterest from PetiteAllergyTreats.com
As always, thanks for reading!
After a fainting spell last weekend, and some blood work this week, I’ve been found to be hypothyroid. (And anemic, though only slightly lower than what has been my lifelong blood chemistry of borderline anemia, due in part to my IUD placement last month. I’m starting some serious supplementation for that.) It wasn’t incredibly surprising, given that several women on my maternal side have been as well. My [hypothyroid nurse] mom did some research on some nutrition things and forwarded them to me. While much of our diet already fits into the recommended foods, we did decide to try to minimize (not eliminate!) our soy and gluten for now. Though to be fair, gluten sounds like it’s really only a problem with the medication absorption if eaten within 4 hours of medication. As for the soy, we figure cutting down on what we’re ingesting in fringe processed foods isn’t a bad idea, and then we won’t feel bad about indulging in the less processed tofu or tempeh dish occasionally. Some of the other info was contradictory, but overall kale and cruciferous veggies are sadly not great, seaweed good, spinach okay, beans, nuts, and other veggies good to go.
Happily though, after some quick hitting of the interwebs, we realized a lot of the products we already love are soy free and gluten free. Here are some of them…
So Delicious Cashew Milk Frozen desserts come in Cappuccino, Creamy Cashew, Dark Chocolate Truffle, Salted Caramel Cluster, and Snickerdoodle flavors.
Trader Joe’s Strawberry Coconut Milk frozen dessert ice cream is SO FREAKING GOOD!
So Delicious Cultured Coconut Milk yogurts in regular or Greek styles, in a variety of flavors, all of which my cats are a fan of!
Earth Balance Soy Free Buttery Spread butter, easy enough! I’ve bought this other times I’ve wanted to limit my soy intake. It’s easy to find. Tastes just as good.
Follow Your Heart has a whole line of soy free products, including their new & improved line of vegan cheeses that are INCREDIBLE and compete with Field Roast’s Chao slices (which have soy). Also, the classic vegan mayo, Vegenaise, comes in soy free.
Daiya All Daiya products are dairy, soy and gluten free! Besides the Daiya cheese shreds that we’re so familiar with, we were recently gifted with a fantastic cheesecake on my birthday that I loved! They make a ton of products these days including yogurt (which I haven’t tried) and cream cheese that is soy and gluten free, which we’ll have to check out if we buy some bagels. (Can’t imagine finding decent gluten free bagels though!)
As far as meat analogues go, here’s a list I took from the PETA website for Soy & GF, but have NOT tried myself:
Neat “meat” is a new product made from a mix of nuts and garbanzo beans. It comes in four flavors: Mexican, Italian, Breakfast, and Original.
Great Life by Lucinda has a variety of veggie burger mixes.
Beyond Meat’s Beyond Beef Crumbles come in both Feisty Crumbles and Beefy Crumbles flavors, and they’re made from pea protein.
Beyond Meat’s Beast Burger boasts the fact that it contains more iron and protein than its meaty equivalent, and more omegas than salmon.
Sunshine Burgers are made from a variety of beans, seeds, and brown rice. They come in eight flavors, including Shiitake Mushroom, Loco Chipotle, and Hemp & Sage.
Amy’s Sonoma Veggie Burger is made from quinoa, garbanzo beans, nuts, and vegetables.
Hilary’s Eat Well Veggie Bites and several types of veggie burgers are made with grains, beans, seeds, and greens and are certified kosher as well.
In other good news, our favorite meaty things, Field Roast, while gluten filled, appear to be soy free! Which is probably just fine for some dinners since it will be far away from my empty stomach medication taking morning time.
Here’s another Veganomicon dish that we’ve been getting reacquainted with lately! The ever so famous Chickpea Cutlets (page 133) are certainly a classic for good reason. I’m sure everyone has their own personal tweaks on these, but here are mine:
– Double the recipe every time by using 1 drained can of chickpeas instead of 1 cup, and double everything else. Bake an extra 10 minutes.
– I substitute anywhere from 2 to all of the 4 tbsp. of olive oil with water, with no problems.
– I use a splash of lemon juice instead of zest.
– If you use the food processor like I do, you can just mince the garlic first before adding the chickpeas to save the effort of breaking out the microplane grater. (If you’re out of breadcrumbs you can always make some 1st by taking some toast for a spin in there too!)
– I like adding some smoked paprika & cayenne pepper.
I think the best thing about the Veganomicon is that even if you felt like you went through it thoroughly years ago, you can still find new things to make. Take this easy Curried Tofu (page 127!) recipe for example. I couldn’t even recall seeing it before, but on a recent read, I noticed it and mentally noted it. Later in the week, we had Indian food leftovers that I wanted to pep up for a second dinner round, and this seemed like the perfect thing!
I used a little ground cumin instead of cumin seeds, tossed in a little cayenne, & doubled the tofu (I ALWAYS do for any tofu dish. There is always more than enough marinade – without doubling it, and Thomas is a tofu eating monster!) I used the Baked Tofu instructions on page 129, but left it in the marinade. (Also one of my standard practices.)
This was a great idea! It was not only EASY, but went perfectly with our food, gave it a little variety for the 2nd round, and extended it pretty inexpensively. Tofu dishes do not go unappreciated in this house, and we can both use the protein for our respective athletic endeavors. This has now earned a folded page in my book. I’ve gone back to all my Isa books lately as I’ve started cooking at home again more often. I really appreciate that her recipes are tasty and dependable.
You know when you’re just cruising around social media and you see an eye catching post like this one: Suck at Cooking? Here are 6 Vegan Recipes You Can Handle, and then suddenly you’re down the rabbit hole making your own version of someone else’s recipe? Once I saw these words Slow Cooker Chipotle Tacos, I was in.
We’d received the slow cooker as one of our wedding presents, but I hadn’t been much interested in the recipes in the slow cooker book I’d gotten. (Please, Isa – write one!!) One of my friends had also recently asked me if I knew of any cheap, easy, slow cooker recipes, so I thought the timing was perfect. I really liked the simplicity of this recipe, but also decided to use it as an excuse to take care of some of the leftovers I had in the fridge. Plus, I did some swaps for other stuff called for like chipotle powder vs. pepper, and Sriracha BBQ sauce instead of the chile sauce. So, I’m not saying this is some perfected recipe by any means! It was really more of an experiment that I’m documenting for the future. 🙂 (Which is really what I use blogging for the most, if I’m being honest.)
We like spicy food, so this has many layers of heat. If you want a lot less, use regular black beans and regular BBQ sauce, and maybe chili powder instead of the chipotle powder. Adjust salt as necessary.
Slow Cooker Spicy Chipotle BBQ Beans
2 (15 oz.) cans Spicy Black Beans (Trader Joe’s), drained
1 can of garbanzo beans, rinsed and drained
1/2 c. peas (leftovers)
1 cup corn kernals, frozen
1.5 c. frozen veggies
~ 6 oz. tomato paste (leftovers)
~ 8 oz. tomato sauce (leftovers)
3/4 cup Sriracha BBQ sauce (Trader Joe’s)
2 tbsp. chipotle powder (could use just 1 tbsp, a chipotle pepper, or maybe some chili powder instead?)
1 tbsp. unsweetened cocoa powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1 tsp. salt
1. Mix everything up well in the insert, and set cooker to High for 2 hours.
(The original recipe cook times were Low 3-4 hours, or High 1.5-2 hours, but I added a bit of volume, so went for the higher.)
2. Cook up some rice if you feel like it, or use it as filling for things.
Okay, I had my doubts, but this actually turned out pretty well! I was really happy with the veggies I threw in too. I almost put in greens, but I was really in the mood for cauliflower. VERY HOT though, so adjust spices accordingly! No knifework and just throwing everything into the crockpot was a pretty awesome way to get dinner on the table. It took maybe 10 minutes to prepare, popped the lid on, and then I just walked away. The only thing that really heated up the kitchen was the rice that I cooked on the stove halfway through, so extra bonus points for a hot summer day with no A/C. (Thomas is working on trying to find us one as I type this. Heat wave this weekend!) I’m glad I documented this, so I can play with the ingredients another time.
Have any slow cooker recipes to share or a favorite book to recommend? Please let me know!
This is barely a recipe, but a tasty, cheap, fast way to get dinner on the table in the time it takes to boil and cook the pasta of your choice. The secret? Our good friend T.V.P.! We hadn’t bought some in a long time, but luckily I remembered we had picked some up on our last shopping trip. I grabbed the TVP* out of the cupboard, along with a jar of pasta sauce and some elbows, and then proceeded to look up my recipes over at veganderbycatparty.com. I didn’t even bother to get as fancy as this, but made it in the quickest, easiest, and cheapest way possible. Instructions below!
*Want more ideas of what to do with TVP? I wrote a blog post about that here: How to make TVP / vegan ground meat substitute in 5 minutes!
Easy Vegan Hamburger Mac
1 lb box of your favorite pasta
1 1/4 c. water (or broth, if you have some – use less Bragg’s)
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tsp. Bragg’s liquid aminos / soy sauce / etc.
1 1/4 c. TVP
1 jar of your favorite pasta sauce
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
fresh ground pepper, to taste
crushed red peppers, to taste
1 c. chopped frozen greens or veggies, optional
1/4 c. nutritional yeast, optional
1. Put pasta water to boil. Cook pasta according to box directions.
2. Meanwhile, in a saucepan, combine water, liquid smoke, worcestershire, and Bragg’s, and bring up to a boil. Turn off heat and add TVP. Stir until water is absorbed. Add jarred pasta sauce and seasonings, and stir until well combined. Raise heat until mixture bubbles, and cover to simmer while the pasta finishes cooking.
3. At the last 1-2 minutes of pasta cooking, add frozen greens or veggies (if using), and strain when done.
4. Shut off heat on sauce. Stir in nutritional yeast (if using), and adjust seasonings if necessary.
You’re done, and that took no knife work, and only 8-15 minutes, depending on what pasta you used!
So maybe that wan’t the best time to start a new blog, after all! Since we got back from the wedding, we went straight back to work, and have been busy little vamps! I went back to roller derby, and that’s been taking up plenty of time as well, but in the best possible way. Thomas can attest to the fact that I’m never as happy as when I’m skating, and it’s been great to be getting back in shape after the hiatus.
I finally got my Thank You notes out in the mail last week, and am going to take a moment today to share some wedding pics with you from Portland. Vegans definitely made up the largest group of our guests that attended, and we managed to get us all in one nice group shot! 🙂
Family and Friends from Florida were the second largest group, split into two:
Followed by my roller girls, and this picture of all of us feeling awkward about what to do with our hands! 😉
All of the doughnuts were vegan, so everyone got to pick their fave without having to worry.
We selected a peanut butter drizzled oreo one!
And just in case you thought that was all of them, there were actually 5 DOZEN doughnuts. We were eating doughnuts for a full week after we got back!
Our doughnut reception was followed by a hike in the woods, but I’ll save those pictures for part 2! I have some other food adventures to tell you about too, so please stay tuned! Thanks for reading! ❤
Hey guys! So, I thought I picked a great time to start a new blog since I wasn’t busy with roller derby, but I may have been a little overly optimistic. We’re less than 2 weeks out to our May 10th wedding date, and I just keep finding things to keep busy with! (Picked up my dress today!)
Speaking of wedding stuff, I’ve been meaning to do quick blog about our little weekend in Portland a few weeks ago, when we went down to get our wedding license! We spent a Saturday and Sunday night down there seeing friends, bicycling, and eating as much vegan food as possible. So here’s the whirlwind version of our trip in photographs…
Our 1st stop was after checking in was biking over to Sizzle Pie! We couldn’t decide what kind of pizza we wanted, and didn’t want leftovers, so we settled on a medium of a very evil compromise… half Evil Never Dies (Spicy Aardvark blended red sauce, Tofu Cheese, Seitan Chorizo, Tomato, Jalapeno, Red Onion, Cilantro) and half Buffalo 666 (Shredded Buffalo Jackfruit, *we subbed Tofu cheese for the Daiya, Red Onion, drizzled with Vegan Ranch and Wing Sauce topped with Green Onion). Fortunately Thomas was perfectly dressed for the occasion…
So ridiculously delicious. Seriously, if we lived here, we’d pretty much live at this joint. It was also our first time at the East Burnside location, and we really liked it.
Several of our friends were in town for the Rose City Rollers game, so we biked over to the after party at Funhouse Lounge where we snapped the pic above in the Creepy Clown room! Our bike ride back included the luscious smell of fresh doughnuts baking in the middle of the night (and there was a huge line!), wafting from nearby Voodoo Doughnuts Too.
Next morning we hopped on our bikes and headed to what I guess we kind of consider our favorite breakfast place in Portland now, the Paradox Cafe. We tried to hit it after the Sunday brunch peak since it was Easter, and were pleased to see that our timing was great. No wait at all. After much deliberation on my part, I ordered exactly what I had planned on getting. Hahaha!
The Solstice corn cake has apples and walnuts in the batter and is stupid delicious. Smoked apple sage sausage was the perfect accompaniment.
Thomas got the Rogue River Hash (roasted butternut squash, roasted yams, red potatoes, veggies, secret herbs & spices, made vegan with a tofu side, and served w/ toast). Paradox isn’t all vegan, or even vegetarian, but most things are vegan, and just about everything on then menu can be made vegan, which is great. We’ve loved everything we’ve had here.
After this we took a short stroll down the street and parked it in one of the big booths facing the storefront windows for some leisurely people watching and newspaper reading.
We were sipping for quite a while, and even saw a quick storm roll in, but it didn’t last terribly long. Overall we had some really great weather while were were there. And much like in Seattle, all the cherry blossoms were in bloom and made for some really picturesque moments.
Later in the evening we decided to swing by the Deschutes public house to get some beer fresh from the source. Thomas thought this picture really needed a storm trooper in it.
Even though they have a pretty delicious cashew quinoa burger vegan option, we decided to hold out for Hungry Tiger‘s variety. Hungry Tiger is in the same boat as Paradox regarding their menu, almost everything can be made vegan, but they do serve meat. Sorry the pictures came out super dark. It was pretty dimly lit in there!
The Beet Fries are dipped in beer batter, fried, and served with a soy dipping sauce. These were REALLY, really tasty, but left me feeling heavy. As we made our way closer to the bottom we found a puddle of oil in the basket.
That being said, when my Falafel wrap came (subbed vegan ranch for the non vegan tzatziki, and subbed tots for fries) I was a bit overwhelmed by all the fried food. The vegan ranch was perfect with it, though I did have to take some of the falafel out, because I started feeling a little sick from all the grease. (I actually did end up with a pretty upset stomach most of the night. My body has started to reject a lot of fried foods lately. Kind of a good thing, but I’ll have to be more careful in the future!)
Thomas had the Reuben with fries and was pretty happy with it, though I think even he was overwhelmed with the amount of oil from the beet fries. Don’t get me wrong, this is bar food, I know. We got a little too excited and over did it. Totally. But does that mean I’m not going to come back here in two weeks to get a vegan corn dog? (the best!) Not at all. On the contrary, I totally will.
Monday we swung by the courthouse and got our marriage license! Then we headed over to the vegan mini mall to get some breakfast and a little shopping done.
I opted for a bagel at Sweetpea to settle my stomach (a quick stop at the pharmacy also helped!) and we found a nice window to sit in for awhile. I had them pack me a nice box of big, glorious biscuits, and a seitan croissant to take back to Seattle with us.
Next stop was Hopworks Urban Brewery’s bike bar. Hopworks Urban Brewery and Hopworks BikeBar are Portland’s first Eco-Brewpubs. We offer handcrafted organic beers and fresh, local ingredients, all served in sustainably-built and operated buildings with a relaxed, family-friendly atmosphere.
For every 15 minutes you cycle on this electricity generating bike, you get $1 off your tab! (up to $4 off) The bar is filled with all kinds of salvaged materials and has 15 organic beers on tap at all times. They also have several vegan options on the menu, as well as vegan cheese for pizzas. And speaking of pizza…
We made one last trip to Sizzle Pie before we left. We got some breadsticks with house red sauce, cilantro and pepitas vegan pesto, and creamy basil cashew spread. SO GOOD!
We also got a Spiral Tap (which we’d had before, and is fantastic) Creamy Caramelized Onion Spread, House Marinara Red Sauce and a light dusting of Nutritional Yeast, and this time we got to take some leftovers home with us.
My family gets here in exactly one week, so I likely won’t post much between now and the wedding, but we’re really looking forward to getting to see family, friends, and Portland again really soon! Pictures will be forthcoming I’m sure!