December 29, 2009

"Salvage" Your Vegan Pantry

For any poor vegan, a salvage grocery store is going to be your bread and butter (so to speak). Organic and prepared foods are incredibly expensive at the grocery store and can often not be afforded from week to week. However, if you have access to a salvage store, please take advantage of it! They generally do not have websites, but if you do some hard digging in your phone book or on the internet, and do a lot of asking around, you are bound to find one in or near your area.

Salvage groceries feature damaged or dented cans, and expired goods, as well as stuff from grocers who have gone out of business, excess inventory purchased by liquidators then auctioned off, misspelled labels, stuff like that, all at a super cheap price. It's always a hodgepodge of items, and the inventory rarely stays the same. But that's a great thing because I have tried some neat vegan stuff purchased at a super low price that I would not have dared pay full price for, on the off chance that it might be gross and I would have paid way too much for it.

I took a trip to our local salvage store last week and found tons of awesome deals! I walked out of the store, my cart brimming over with seven or eight paper sacks full of stuff, for less than thirty dollars.

Here are just a few of my favorite finds from the last trip...


As you can see, I scored some agave at $1.99 a bottle (they're $3.99 each at the health food store), some organic veggie stock at 99 cents per box, some Ecover cleaning supplies (including laundry powder, not pictured), organic eggless noodles at 99 cents, and whole boxes of Snackimals cookies for my daughter at only 89 cents per box. Each box contains 6 bags of cookies. At the grocery store, just one little bag of cookies is 99 cents all by itself! I also got the Vegan "parmesan" grated topping as a treat because I've never tried it, and I'm glad I did because it's really good. I've had it on noodles and rice, and I can't wait to try it on popcorn.
I also got a six gorgeous acorn squash for 29 cents a pound. I'm going to roast them, then drizzle them with agave and walnuts and broil for a few minutes. They will be so delicious. I'll post a picture when I make them.
And BEST OF ALL, I snagged nine boxes of Mori-Nu Extra Firm Silken Tofu at just 50 cents each! Yay! There will be mousse and pudding and extra creamy "nooch" casserole all month long!

Here are a couple of websites that may help you locate a salvage store in your area:
Good luck!

December 23, 2009

Agave-Sweetened Banana Bread


This is my first attempt at refined-sugar-free vegan banana bread, and it turned out pretty nicely I think! I adapted the recipe from one I found on Dr. Weil's website. I was planning on going into a lengthy explanation about the low-glycemic index of agave nectar and how I am completely in love with it, but both Lila and I have Christmas colds, and I don't feel like doing a lot of heavy thinking right now.
In the meantime, here's what Dr. Weil has to say about bananas:
"Bananas have two stomach-protective mechanisms. First, they help the stomach lining to produce a thicker mucus barrier to protect against stomach acids. Second, compounds in bananas called protease inhibitors can help reduce bacteria in the stomach that have been shown to promote ulcers."

Sounds good to me!
Here's my version of the recipe...

1 1/2 C whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
3 very ripe bananas, peeled and mashed
1/2 C agave nectar
3 T unsweetened applesauce
1 tsp vanilla extract
1/2 tsp cinnamon
3 T ground flax seed
2 T toasted wheat germ
  •  Heat oven to 350 degrees.
  • Lightly oil a standard loaf pan.
  • Mash the bananas. Mix together with agave nectar, vanilla and applesauce in a small bowl. Set aside.
  • In a larger bowl, mix all dry ingredients together except wheat germ.
  • Pour wet mixture onto dry mixture and stir together.
  • Pour batter into very lightly oiled/sprayed loaf pan.
  • Sprinkle toasted wheat germ on top.
  • Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Makes 8 servings. 
  • Enjoy!

December 20, 2009

Full O' Peppermint Cups


Merry Christmas! These peppermint candy cups are so amazing, they don't even really seem from this earth. I mean, if you even kind of enjoy an occasional peppermint and chocolate flavor mix, you will practically start a new religion around these. Trust me! They are amazing.

1 12-ounce bag of vegan semisweet chocolate chips
3 1/2 cups powdered sugar
1/4 cup Earth Balance butter, softened
1/3 cup light corn syrup
3 teaspoons unsweetened soy milk
3 teaspoons peppermint extract
24 mini muffin cups
  • Use a double-boiler, or a heat-resistant bowl perched on top of a saucepan full of water (which is what I do) to gently melt your chocolate chips over medium heat. Stir them frequently. Don't let them clump or burn.
  • Reduce your stovetop to the lowest heat setting and keep your melted chips where they are.
  • Pick up a muffin cup and use a teaspoon to dribble a bit of chocolate into the bottom. Then, take your pastry brush and sweep the chocolate up onto the sides of the cup. Go all the way to the top and make sure you're filling in all the crevices. Now, do this 22-24 more times!
  • Place all of your prepared muffin cups onto a small cookie sheet and into the freezer . Leave them there to harden while you make your peppermint mixture.
  • Okay, this part is super-complicated... Dump your powdered sugar, butter, corn syrup, milk and peppermint extract into a bowl and stir together with a spoon. Whew! 
  • Take your cups out of the freezer and evenly divide peppermint mixture into them.
  • Use your teaspoon to fill the cups all the way to the top with the remaining chocolate. 
  • Place in refrigerator or freezer to harden.
  • You'll probably want to store in the fridge or freezer because they are quite messy at room temperature.
  • Pulling the paper off will be tricky the first couple of times, but you'll get a groove down and become a pro. I promise!

December 18, 2009

Full O' Peanut Butter Cups

My husband is peanut butter's biggest fan. Mix peanut butter with chocolate and he turns into a crazed lunatic, bent on the ingestion of his sweet ambrosia. Before we started flirting with veganism, he would lose his mind for Reese's Peanut Butter Cups. I once made an entire birthday sculpture for him that consisted of nothing but Reese's cups...


Needless to say, it was imperative that I either create or find a vegan version of the Reese's Peanut Butter Cup! And it wasn't nearly as challenging as I thought it would be. Here's the recipe...

1 cup natural non-hydrogenated smooth peanut butter
1/2 cup powdered sugar
1 1/2 cups (12-ounce bag) vegan chocolate chips
20 mini paper muffin cups
small pastry brush or paintbrush
  • Use a double-boiler, or a heat-resistant bowl perched on top of a saucepan half full of water (which is what I do) to gently melt your chocolate chips over medium heat. Stir them frequently. Don't let them clump or burn.
  • Reduce your stovetop to the lowest heat setting and keep your melted chips where they are.
  • Pick up a muffin cup and use a teaspoon to dribble a bit of chocolate into the bottom. Then, take your pastry brush and sweep the chocolate up onto the sides of the cup. Go all the way to the top and make sure you're filling in all the crevices. Now, do this 19 more times!
  • Place all of your prepared muffin cups onto a small cookie sheet and into the freezer . Leave them there to harden while you make your peanut butter mixture.
  • Okay, this part is super-complicated... Dump your peanut butter and your powdered sugar into a bowl and stir together with a spoon. Whew! 
  • Take your cups out of the freezer and evenly divide peanut butter mixture into them. I used a little cookie scoop filled only halfway for each one.
  • Use your teaspoon to fill the cups all the way to the top with the remaining chocolate. 
  • Place in refrigerator or freezer (my husband actually prefers them frozen) to harden.
  • You'll probably want to store in the fridge or freezer because they are quite messy at room temperature.
  • Pulling the paper off will be tricky the first couple of times, but you'll get a groove down and become a pro. I promise!

December 17, 2009

"Noggy" Christmas Brownies


I'm still experimenting with my brownie recipes. I have yet to succeed with what I truly feel is the "perfect" vegan brownie. They're all either too cakey, too oily or too crumbly. But, slowly - oh, so slowly - I'm getting there... And the stuff I'm coming up with in the meantime isn't exactly putting me off of chocolate. So, here's my latest invention! A basic cocoa brownie enhanced with a bit of soy-nog and nutmeg to give it that holiday "noggy" flavor. The flavor is definitely subtle, but it's there. Some rum would probably throw these brownies right over the top, but I can't afford it, so we're keeping this very Bankrupt Vegan-esgue for now. And, by the way, these are perfect with coffee. Here's the recipe:

2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 1/2 cups soy-nog
1/2 cup oil (I used sunflower)
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
  • Preheat oven to 350 degrees.
  • Lightly coat the inside a 9 x 13" pan with baking spray.
  • Throw all ingredients into a bowl and stir 'em together. Easy!
  • Pour mixture into pan, place in oven and bake for 25-30 minutes.
  • Test with toothpick to make sure it's done.
  • And, while it's baking, do what I do and lick the bowl out with a spatula. Yum.

    December 15, 2009

    Monstrously Delicious Hot Cocoa


    Hot cocoa is one of my favorite things in the world! Snuggling into the sofa with a hot cup of cocoa is one of life's perfect little moments for me. The cheap store-bought packet stuff is all total junk, with ingredients you wouldn't feed a gynecologist you don't like, so why on earth would you feed it to yourself?! Whenever you want hot cocoa, just stick to the basics: cocoa, sugar, milk and vanilla, and you can't go wrong.
    Here's how I do it...

    2 tablespoons powdered unsweetened cocoa
    4 tablespoons sugar, agave nectar or preferred sweetener (I use stevia)
    1 teaspoon vanilla extract
    1/2 to 1 full cup non-dairy milk, to taste
    1/8 cup water
    • Place cocoa, sweetener, vanilla and water into a small saucepan and stir together to make a paste, until all ingredients are well-blended and no lumps remain.
    • Add milk and stir while heating, until mixture just starts to boil/bubble around the edges.
    • Pour into a mug and top with vegan marshmallows (if, unlike me, you can afford them).
    • If you want it to be foamy on top, like you see in the photo, use an immersion hand-blender to do the stirring after you add the milk. It works great!
    • Makes one serving.
    • Enjoy!

    December 9, 2009

    Baked "Greasy Spoon" French Fries


    I live in Texas where summer lasts six months and, even in the winter, it is not often very cold outside. But today it was freezing, which is such a weird novelty for us. I truly love it. My husband was off work today too, so we hunkered into the sofa and watched Elf. It was so wonderfully cozy.
    We've been eating leftovers all day, but when the movie was finished I was really craving something hot and salty in my mouth. *insert dirty joke here*
    That's when a light bulb went on above my head and I declared, "French fries! I must have french fries!"
    I made an obscenely huge platter of them, and it only cost mere pennies per fry. They were nice and greasy too, just like what you'd get at an old school "greasy spoon" diner, but they weren't fried. No sir, they were baked - and they were delicious! Here's how I did it...

    5 medium to large-sized russet potatoes, cut into thick wedges
    1/4 cup canola or sunflower oil
    1 tablespoon paprika
    1 teaspoon garlic powder
    Salt and black pepper, to taste
    • Preheat oven to 450 degrees.
    • Whisk oil, paprika, and garlic powder together in a large plastic bowl with a tight-fitting lid.
    • Toss your potatoes into the bowl. Fit the lid on, and shake it all around until each 'tater is well-coated.
    • Dump everything out onto a large baking sheet (or two, if you don't have enough room), and spread the fries around evenly.
    • Bake for 15 minutes, then flip the fries and bake for another 10-20 minutes, depending on how dark or crisp you want them.
    • Remove from the oven, and garnish with salt and pepper.
    • Makes about 4 servings.
    • Enjoy!
    Spork-Fed: Super Fun and Flavorful Vegan Recipes

    December 7, 2009

    Zucchini Quesadillas with Corn andBlack Bean Salsa


    This is our go-to meal when we're in a hurry. It's especially quick and easy if, like me, you keep veritable troffs of hummus and salsa on hand in the fridge. We are a family who likes to snack, and I don't want anyone running to get junk food because there isn't something that doesn't require loads of preparation in the kitchen. Yesterday my husband called and said, "I'm on my way home for lunch!" He works less than 5 miles from the house, so I didn't have much time. And the picture you see above is what I made. Super easy and cheap! Here's how to do it...

    First, you need to visit my Cheap-O Hummus recipe. Make it and stick it in the fridge. And trust me on this - just keep it on hand all the time. It's so inexpensive, healthy and tasty, it's the perfect grabby snack. And it can be used in a lot of quick recipes. So, when you start to run low, just go ahead and make more. Seriously.


    CORN AND BLACK BEAN SALSA
    (a.k.a. World's Easiest Salsa Recipe)
    This salsa was literally born yesterday from the ashes of my dwindling weekend pantry. By the time Sunday rolled around, you could practically see cobwebs forming in my kitchen cupboards. But it's okay because I discovered a simple new salsa and it was really, really tasty! I'll definitely be making this one again.
    Necessity is the mother of invention, right?

    1 can corn, drained
    1 can black beans, drained and rinsed
    1/2 white onion, chunky dice (save the other half for Tasty Tofu Scramble)
    3-5 roma tomatoes, chunky dice
    2-4 garlic cloves, to taste, minced
    1/2 T paprika
    1/4 C lime juice
    salt and pepper to taste
    Throw everything* in a bowl and mix it together.

    *December 8th, 2009: I made the salsa again today, but I added a handful of fresh chopped cilantro, and it was amazing! I highly recommend.

     
    ZUCCHINI-HUMMUS QUESADILLAS
    As many corn tortillas as you care to eat.
    As much hummus as you care to spread on 'em.
    Store-bought salsa (I used the Target brand)
    1 zucchini, diced (these are pricy, so I only used half)
    Several stalks of green onion, diced
    • Warm a skillet over medium heat.
    • Spread hummus, salsa, zucchini and onion onto corn tortilla.
    • Cover with another corn tortilla and place on skillet.
    • Allow a little time for zucchini to soften (it doesn't take as long as you might think), flip after a minute or so. I usually take the quesadilla off the heat when both sides have a few yummy golden brown spots on them.
    • Cut into quarters and serve.

      December 4, 2009

      Kalappange Smoothie


      What is "kalappange," you ask?
      Why, it's kale-apple-orange all mingled together. Oh yes! And it's fabulous.
      I got the original recipe from The Cancer Project cookbook (it's the "Green Goddess"), but I changed it up just a hair by adding an apple and a teeny bit of stevia. I also like to stick in a few tablespoons of vanilla-flavored soy protein powder when I have it on hand.
      Here's the recipe:

      1 banana
      1 bunch green grapes (red grapes have more sugar, so I avoid)
      1 apple, or 1 pear (I used a Pink Lady apple in the picture)
      2 stalks of kale, leaves only
      1 orange, peeled of course
      1/2 C soy milk

      Optional:
      3 T vanilla soy protein powder
      1-2 teaspoons stevia, to taste

      Preparation couldn't be easier. Just toss everything into a blender and mix on High for about a minute. It may look done before then, but it takes a lot of muscle to break up those kale leaves. So, be sure to wait the full minute.

      Unless your fruit was refrigerated beforehand, your drink will be at room temperature. So, you can blend in some ice cubes if you like. Or just pour over some cubes. Or do what I do and serve in a chilled pub glass. Or just be hardcore and drink it straight. It's delicious no matter what.

      My daughter goes crazy for it. Here's a picture of her knockin' back the batch I made this morning. Her cheeks are all puckered because she's trying so hard to suck the fruity bits through the sippy cup holes. I tried to teach her to drink it through a straw, but whaddaya gonna do....

      December 3, 2009

      Tasty Tofu Scramble


      I have a wonderful alternative to scrambled eggs that does not involve buying one of those expensive "tofu scrambler" kits. Anyway, all those kits do is turn your tofu a weird sunrise yellow color, and they don't taste worth a flip! So, here's the Bankrupt Vegan way to do scrambled tofu.

      Basic Recipe (additions below*):
      2 T oil (your choice, I used sunflower)
      Half a medium white or yellow onion, diced
      2 cloves garlic, minced
      1 block firm or extra firm tofu, drained and squeezed
      3 T soy sauce
      2 T paprika
      1/2 tsp salt
      1/2 tsp black pepper
      1/8 tsp cayenne (or not, this one's up to you)
      1/8 C water
      • Pour oil into a skillet, medium heat. 
      • Add onion and garlic to skillet. Saute until soft and translucent.
      • Cut drained tofu into little blocks (no need to be neat or precise about this) and add to skillet. As you cook tofu, break it up even further with your spatula.
      • Add soy sauce and spices, and stir everything together.
      • Add water.
      • Stir and mix everything up until it looks well-mingled, then cover and let simmer on low heat for about 5 minutes. 
      *Additions:
      • You can add nutritional yeast, if you have some on hand. I always put about a quarter cup of "nooch" in our scramble. It makes it so creamy and delicious, we love it! 
      • Other good additions are roasted or sauteed potatoes (pictured), bell peppers, and grated carrots.
      • Feel free to add any spices that you like. Sometimes I just throw in whatever I happen to have a little extra of, like oregano or thyme. 
      This tofu scramble is so yummy and versatile even your non-vegan friends won't object to a plate, especially when you throw some hot vegan-buttered toast, some hot sauce, and a cup of coffee into the deal.

      It's a great way to start your morning - lots of delicious soy protein and antioxidant rich onions and garlic. My toddler goes nuts for the stuff.

      This recipe easily serves 3-4 people (or 2 really hungry people) and leftovers can be kept in the fridge for a couple of days, then nuked or sautee'd for quick reheating.

      December 2, 2009

      Creamy Mac N "Nooch" Casserole

       
      Macaroni-and-cheese has been long revered as a comfort food. But, just because you're eating vegan, it doesn't mean you have to go without when you've had a crappy day, you have a big zit, or your favorite TV show has been canceled (r.i.p. King of the Hill). This dish is an amazing substitute for the old mac-n-cheese standard, and it's super quick and easy to make. Get your favorite pajamas, a warm comfy blanket and a good DVD ready, because you're really going to crave them once this comfort food feast hits your tummy.

      CASSEROLE
      1 lb. elbow macaroni noodles
      1 1/2 cups unsweetened soy milk
      1 cup water
      1/2 cup low-sodium soy sauce
      1/2 cup canola oil
      1 1/2 cup nutritional yeast ("nooch")
      1 tablespoon paprika
      1 tablespoon garlic powder
      1 tablespoon black pepper
      1 box silken firm tofu

      TOPPING
      1/2 cup Japanese bread crumbs
      2 tablespoons Vegan Parmesan Cheese

      1/4 cup vegan butter, melted
      • Heat oven to 350 degrees
      • Prepare noodles according to package directions.
      • In blender combine all ingredients (except noodles and toppings)
      • Pour liquid mixture over cooked noodles and stir together. 
      • Put the whole mess into a big casserole dish.
      • Stir toppings together in a separate bowl until well-mixed.
      • Evenly spread topping onto casserole.
      • Stick in the oven for 20- 30 minutes, until topping is golden brown.
      • Makes 12 big servings.
      • Enjoy!
      This recipe is really versatile. You can add some roasted veggies to the mix before you stick it in the oven, or some cooked cauliflower or broccoli. I haven't tried adding veggie crumbles, but I'm thinking that might taste nice too. If you try it, let me know!

      December 1, 2009

      Veggie Rainbow Salsa


      I was looking for a "snacky-type" recipe that makes a TON of food, doesn't cost a lot and is super healthy. When a friend of mine brought Black Bean Confetti Salsa to a Labor Day Potluck party, I loved it and knew this might be the one. I made a few adjustments based on what I actually had in my pantry (and the fact that I love to put garlic, lime juice and tomatoes into everything). I also left out the oil to save on a bit of fat. So, here's my version...

      1 15-ounce can black beans, drained and rinsed
      1 15-ounce can cannelini beans, drained and rinsed
      4 bell peppers, a mix of colors, diced (green are the cheapest)
      4 Roma tomatoes, diced
      1 large white onion, diced
      4 cloves garlic, minced
      1/4 cup lime juice
      1 teaspoon ground cumin
      1 teaspoon ground paprika
      3/4 teaspoon salt
      1/2 teaspoon black pepper
      1/8 teaspoon cayenne pepper
      • Super easy to prepare. Throw it all in a very large bowl and stir it around. Then get out some tortilla chips, or veggie slices, and start dippin'. 
      • Makes 12 servings.
      • Enjoy!