Vegan MoFo

raspberry coconut flax waffles

veganmofo

errey day I’m waffelin’

Okay – not every day, but often.  Also? Recycled line, I’ve used it before.

You might know I do love my waffles, though. and that I am anything but traditional with them. Sweet? Yes. Savory? Absolutely. As sandwich bread? Why not. In place of a sandwich altogether, in stuffed waffle form? All the time.

Today, because it is Sunday and we’re having waffles for breakfast, I bring you a few waffle recipes to choose from – some sweet, some savory, some stuffed, all good:

 

grilled cheese wafflewich sliders

grilled cheese wafflewich sliders

 

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sweet zucchini waffles with mango

 

raspberry coconut waffles

raspberry coconut flax waffles

 

carrot juice waffles

 

croque monsieur stuffed waffles

croque monsieur stuffed waffles

 

tahini kale stuffed waffles

 

cheesy tomato stuffed waffles

 

pancakes or waffles? ever enjoy them savory?

 

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apricot cider shandy

veganmofo

 

Last October, Jason and I snuck away for a weekend at the beach. We stopped at the store to stock our hotel room kitchen, and this turned into an impromptu cider tasting weekend. We each selected several pints of cider, some we knew we liked, some based on the pretty wrapping. Come on, you do the same thing, admit it.

There were a couple that I recall thinking [click to continue…]

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croque monsieur stuffed waffles

veganmofo

One of the most popular sandwiches at that deli I ran was a toasted croque monsieur. I am positive it still is. Equal to the espresso line in the morning and the lineup for soup on cold Portland days, the line for hot sandwiches snaked around the store.

Just thinking about all of that brings nostalgia – I am ready for crisp cool fall days.

Soup. Lining up for your food cart favorite.

Walking down the street drinking warm coffee, cold morning air that you can [click to continue…]

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gingered sesame-coconut udon

veganmofo

 

I hope this day finds you well, and with a holiday away from work.

Jason took Friday off, and… I haven’t actually known what day it is for many days. We went out to breakfast at one of our favorite places Friday morning, we went to Guitar Center and the plant store and I bought ice cream and I ordered a refrigerator. We ate ramen burgers for lunch.

Saturday we went to a matinee – the new Woody Allen movie. We planted our new plants – a palm in remembrance of Dad, and some flowering plants. We visited with neighbors and we watched many episodes of Orange is the New Black. Whoa. Have you seen this? It’s GOOD.

Yesterday we went to another favorite restaurant, spent time with a friend who really loved Dad. I took a glorious nap in the afternoon, and made a perfectly crisp grilled tomato and cheese sandwich for dinner.

On the first Monday of Vegan Mofo, I’m bringing you a collection of your favorite Meatless Monday recipes (based on the numbers). I am happy to say some of my favorites are included – and a few that I want to make again soon:

 

gingered sesame-coconut udon

gingered sesame coconut udon with roasted broccoli

 

lavender cream chocolate truffles

lavender cream chocolate truffles

 

buffalo chickpea-bella baked avocado

buffalo chickpea-bella baked avocado

 

blueberry sunflower energy bites

blueberry sunflower energy bites

 

Navratan Koorma

Navratan Koorma

 

ginger vanilla protein crunch bars

 

raspberry coconut waffles

raspberry coconut flax waffles

 

radish tart and salad of living watercress

 

sesame 'scallop' fried rice

sesame ‘scallop’ fried rice

 

double fudge and fig truffles

 

raspberry jalapeno chocolates

 

edamame flatbreads

 

vanilla breve latte ice cream

breve latte ice cream

 

basil quinoa meatball marinara sandwiches

 

roasted butternut lasagna with crispy sage

 

Happy [Meatless] Monday! How did you spend your weekend?

 

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ramen burger - sushi style

veganmofo

Can you believe it is September?

I cannot believe it is September.

There. Cliches out of the way, I want to take a moment to thank you.

All of you who visit me here every day, even when I have been too busy these last two years to connect, reply to your very appreciated comments, or visit your blogs often. There have been times I so truly missed the community of blogging, have felt so out of touch from that community, and I miss it.

I am coming back. Right now, I have been taking time.

To mourn. To celebrate. To remember. To express gratitude. Lots of gratitude.

Thank you, dear readers. So many of you have shown me such generous friendship, and have helped to make a difficult time a bit easier, a bit brighter. I am overwhelmed by the thoughtfulness.

vegan ramen burger

Vegan MoFo is here again – this is my third year participating. The plant based version of NaNoWriMo is a fun month of themes and inspiration. I honestly didn’t know if I had it in me this year, but much like a major kitchen renovation being the best distraction for me right now, I am ready to tackle Vegan MoFo.

I already have [click to continue…]

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I have three recipes for you today.

I made some chai candied pecans and we have been snacking on them all week. Then I made some chai pecan butter, and I swirled some of it into ice cream I made. A chai ice cream. See a trend happening?

No, not the chai. Not even the pecans.

How about the fact that I have made so much ice cream lately that I am running out of freezer safe containers. This batch went into one of my spring-form pans…

Each of these desserts can stand alone (yep, because you can eat the chai pecan butter with a spoon), but when you combine them like I have, you get one amazing dessert treat. This will definitely be one of my holiday dessert options.

Yeah. I said one. We have to have several choices, right?

It’s the holidays. Enjoy.

chai ice cream

dairy, egg, soy and gluten free, vegan

2 (15 ounce) cans coconut milk (full fat)
1/3 cup maple syrup
1/4 cup gluten and dairy free chai concentrate
2 tablespoons vanilla paste

In a medium bowl or blender, combine all ingredients, blend or whisk until smooth. Pour into prepared ice cream maker, follow manufacturers instructions (this batch took 23 minutes). Transfer one third ice cream into freezer safe container, pipe chai pecan butter into ribbons. Add another third ice cream, pipe more chai pecan butter throughout. Add remaining ice cream and chai pecan butter, smoothing in even layer. Cover and freeze a few hours to overnight.

Serve ice cream topped with chai candied pecans.

chai pecan butter (ribbons)

adapted from sweet chai pecan butter sauce

2 cups raw pecans
3 tablespoons gluten and dairy free chai concentrate
2 tablespoons maple syrup (optional)

In food processor, blend pecans until crumbly. Add chai concentrate, sweetener if using. Continue to blend until smooth, adding milk to reach desired consistency.

chai candied pecans

2 cups pecan halves, divided
3 tablespoons gluten and dairy free chai concentrate
water as needed 

In food processor or high speed blender, process 1/4 cup pecans with chai concentrate and water by the tablespoon as needed to thin. Toss remaining pecans in sauce and arrange in single layer on prepared (parchment, silpat) baking sheet. Bake at 300 for 7-10 minutes – watch carefully and checking after 7 minutes.

100 years of holiday traditions you just don’t mess with. Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.

Compensation was provided by Diamond of California via Glam Media.  The opinions expressed herein are those of spabettie and are not indicative of the opinions or positions of Diamond of California

 

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Happy Halloween and happy Vegan Mofo final day! I think I might do months of treats and sweets more often – this sure was fun!

My last treat is perfect for Halloween, and these can be handed out to the parents walking around with their kids. Well, the adventurous parents…

Ever since I made my first filled candies, the raspberry jalapeno chocolates, I have wanted to make more – they are just too fun.

I found this skull ice cube mold recently, and knew I was going to fill it with chocolate, not water. I found some wasabi powder (three ingredients – horseradish, spirulina, turmeric) and blended it with maple syrup and a base of tahini, and finely chopped ginger. Oh so good.

Happy Halloween, indeed!

ginger wasabi filled chocolate skulls

dairy, egg, soy, and gluten free, vegan

makes 12 chocolate skulls

8 ounces dark chocolate, chopped
1/3 cup tahini paste
3 tablespoons maple syrup
1 tablespoon wasabi paste or powder (adjust to taste)
5-6 pieces crystallized ginger, minced fine

In small saucepan over low heat, melt chocolate until smooth. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator for 5 minutes or until chocolate has set.

Meanwhile, stir together tahini, maple syrup, wasabi and ginger. Fill each mold with wasabi tahini filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set.

Happy Halloween – are you doing anything fun?

 

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Happy Halloweeeeeeen!

 

Last Friday night we saw an amazing show – Bassnectar came to Portland for the second time in 2012. Loren loves us in Portland. I have seen Bassnectar a few times at Burning Man, but it has been far too long. This was by far the best show I have seen, and many who were there Friday say the same.

We went downtown early enough to get wristbands for floor access – the whole show was general admission to maximize the free flow flowy free feeling – I cannot recall exactly what he said but it was pretty cool. and we knew we wanted to be on the floor.

For a while we were in the very front row.

Then we moved more toward the front middle, because Jason said this was the best place to hear maximum bass. You could feel the bass.

There’s Loren – can you see him, right in the middle? If you have not heard Bassnectar, go listen to a bit of his music – it is awesome (and even if you have heard him – go listen!). Then if you like what you hear, if Bassnectar is coming to your area and there are still tickets, you should go!

I made these bars the morning of the show. I was up early, had the day off, and didn’t know what to do with myself, I was so excited. I put on some wub wub wub music and made a tahini version of the classic chocolate peanut butter layer bar. Late night snacks post show.

Perfect.

chocolate tahini shortbread bars

dairy, egg, soy and gluten free, vegan

shortbread base:

dairy, egg, soy and gluten free, vegan

1/2 cup butter (Earth Balance soy free)
3 tablespoons coconut sugar
2 teaspoons vanilla paste
1 cup gluten free all purpose flour

Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time and combine until dough forms, do not over mix. Press into 9 x 9 baking dish, bake at 350 for 12 minutes or until set and golden brown. Remove from oven and cool. 

tahini layer:

3/4 cup tahini
1/4 cup butter (Earth Balance soy free), room temperature
2 cups coconut powdered sugar*
1-2 tablespoons coconut milk (carton) 

*make your own powdered sugar from coconut sugar granules – blend in food processor or high speed blender until fine powder forms. store in airtight container.

Cream together tahini, butter and powdered sugar; add milk and stir until smooth. When cookie base is cool, spread tahini filling in an even layer. Place in refrigerator to set while preparing chocolate topping.

chocolate topping:

8-10 ounces dark chocolate, chopped
2 tablespoons butter (Earth Balance soy free) / coconut oil

In small saucepan, melt chocolate and butter or coconut oil to a smooth consistency. Remove bars from refrigerator, pour chocolate over top and spread to a smooth layer over tahini. Return to refrigerator to set.

Do you know Bassnectar?

What was the last great music show you went to?

 

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