Banana Walnut (or Choc Chip) Muffins

I'm sorry I haven't posted in a while, but I've started homeschooling my kiddo  and that is keeping me very busy! Gone are the days of solitude where I can clean house for a while and then cook and blog while the washer is running. But, that's okay, I love homeschooling and so does my daughter! But I'll still post when I can. In the meantime, I picked up a new-to-me cookbook called The 30-Day Vegan Challenge by Colleen Patrick-Goudreau (whose podcast, Joyful Vegan, is fantastic!) and I'm so excited about it that I wanted to share the first recipe I made from the book.

My daughter is 8-years-old and is obstinate about vegan food. Sorry, "vegangelicals," but she is very adamant that she does not want to eat vegan food and while I frequently encourage her to try it, I do not force her to eat only vegan. But, I am a sneaky redhead, so here's what I've been doing - I've been making vegan recipes and not telling her they're vegan and keeping tabs on the ones she really likes. So far, I've only been able to trick her with my three-bean chili. I use the Trader Joe's vegan ground beef substitute and she honestly hasn't noticed that it's not beef. Now, the reason I'm so excited about Ms. Patrick-Goudreau's cookbook is because it has lots of yummy-looking "kid food" in it, like mac and cheese, chocolate cake, and quesadillas, and when I showed my daughter the photos in the book she said, "Mmmm, that looks good! Get this cookbook." I never told her it was a vegan cookbook. I'll keep you posted on how she responds to the recipes.

This is the recipe for Banana Chocolate Chip Muffins, but I didn't have any chocolate chips, so I subbed chopped walnuts instead.

2 cups whole wheat pastry flour or unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
4 ripe bananas, mashed
1/4 cup water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (or chopped walnuts)

• Preheat oven to 350 degrees.
• In a medium-sized bowl, mix together flour, baking soda, and salt. Set aside.
• In a large bowl or stand-mixer, beat oil and sugar together. 
• Add mashed bananas and mix.
• Add water and vanilla. Mix again.
• Use a spoon to gently stir the flour mixture into the wet mixture.
• Fold in chocolate chips or walnuts.
• Fill each muffin tin halfway with batter. (With the use of the Reusable Silicone Baking Cup Liners, I was able to get 20 muffins out of this batch.)
• Bake for 20 - 30 minutes, until a toothpick inserted in a center muffin comes out clean.
• Enjoy!

Dreena's Best Banana Muffins

Almost four full years ago, I posted what I still consider to be the best vegan chocolate chip cookie recipe any of us will ever try. That recipe was the invention of Dreena Burton, and it's so wonderfully simple and chewy/crispy and perfect, I continue to make it at least once a month. My whole family loves it!

Dreena's gone and done it again in her new cookbook, Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes. A couple of weeks ago, she posted a photo of the banana bread muffins from this new cookbook on her Instagram account, and it looked so good, I asked where I could find the recipe. She graciously responded that it's in her new cookbook and even gave me the page number. Lucky for me, I'd just bought the cookbook a few days prior to this encounter, and since all of the ingredients are things I already had on hand, I was ready to give this recipe a try. And I'm so glad I did! The muffins are chewy and lightly sweet, with the littlest hint of guilty-pleasure to them. Only you don't have to feel guilty! Seriously, they're just great. Give these a try, and when you're done go buy everything Dreena's ever published. Her recipes never fail.

P.S. Dreena did not put me up to this. I bought this cookbook with my own money and I'm raving about Dreena Burton of my own free will. You will too after eating these muffins!

P.P.S. In the cookbook, this recipe makes either a loaf of banana bread or twelve muffins. I'm only providing the info for the muffins, and I'm partially paraphrasing her recipe in my own words. So, the baking instructions you find below aren't exactly what's in the cookbook. Just lettin' ya know!

1 cup whole wheat pastry flour
3/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1 cup pureed overripe banana
1/2 cup plain nondairy milk
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
3-4 tablespoons nondairy chocolate chips (optional)

• Preheat oven to 350 degrees.
• Grease a 12-cup muffin pan, or line with paper baking cups.
• In a large bowl, mix the flours, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl, combine the pureed banana, milk, maple syrup, and vanilla extract. Add the wet mixture to the dry, then add the chocolate chips, and stir through until just well combined. Do not overmix.
• Pour mixture into muffin cups (I used a large cookie scoop to measure out the batter). 
• Bake for 17 to 20 minutes, or until a toothpick inserted into a center muffin comes out clean.
• Let cool before eating.
• Enjoy!

Before I go, let me tell you about the exciting new thing I'm doing! I've been thinking about the kind of career I want to start to build for myself at this stage of my life. When I was graduating from college with a Communications/Theatre BA, I couldn't possibly have known that in ten years I would be vegan and have an earnest interest in becoming a vegan chef, teacher, coach, and professional baker. So, at the ripe li'l age of 43 (my birthday was last Thursday!) I am taking my first steps in pursuing my dream. Step One, for me, is enrolling in a vegan cooking school to learn all the chef basics, tricks and tips. I just signed up this very morning, and I am so excited! I will keep you all posted on my progress as I proceed through the program.

Banana-Pecan Muffins

I hope everyone had a fabulous Halloween! We tried the "Switch Witch" thing for the first time this year. My daughter was able to go out and trick-or-treat like everyone else, but at the end of the night she left her candy out for Switch Witch, who swooped in while she was sleeping, took her garbage candy ("to feed to her naughty cat") and left, in it's place, good quality candy that I don't have to worry about her eating. No dyes, no preservatives, etc. It worked like a charm and my kiddo didn't have to feel left out of the Halloween festivities! The junk candy went to work with my husband who left it out in the breakroom for his co-workers. 

The morning after Halloween I made these fantastic muffins because I wanted to use the tons of pecans falling from the tree in my front yard right now! I seriously have three buckets full of pecans and at least three or four dozen more pecans fall from the tree every day. I love pecans, so I'm in heaven! I can't wait to make pies. If you don't have pecans, or they are too expensive, any nut will do. Or you can replace the nuts in the streusel topping with oatmeal, which is super cheap. Feel free to be creative!

Also, my daughter (who is a really picky eater) absolutely LOVED these! She ate two for breakfast, then came home after school and ate four more. If you have kids, you might want to make a double batch.

1 1/2 cups non-dairy milk (I used unsweetened almond)

2 teaspoons apple cider vinegar

2 2/3 cups flour (I used white whole-wheat)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons cinnamon

1/3 cup vegan butter, softened

3/4 cup granulated sugar (organic preferred)

1/4 cup vegan yogurt (I used unsweetened coconut yogurt)

1 teaspoon vanilla extract

2 large overripe bananas, mashed

1 cup pecan pieces

1/2 cup brown sugar (organic preferred)

• Preheat oven to 325 degrees. Grease a 12-muffin tin or place paper liners in it.
• In a small bowl, whisk the milk and vinegar together and set aside to allow it to curdle.
• Beat butter and sugar together until light and fluffy, about two minutes or so. 
• Add yogurt, milk and vinegar mixture, and vanilla. Mix well. 
• Add bananas and mix again.
• On top of your soft mix, dump the dry ingredients. Flour, baking powder, baking soda, salt and cinnamon. Then stir with a spoon or beat gently until well-incorporated, but take care not to overmix or your muffins will be tough.
• Spoon the batter into your muffin tin, filling each cup almost to the top. I did two scoops into each cup with a large cookie scoop, and that worked perfectly. 
• In a separate bowl, mix your nuts or oats with the brown sugar and spoon it onto the tops of your muffins. 
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Enjoy!

Christine's Premium Motor Oil

Christine's Premium Motor Oil tastes oddly like chocolate syrup...

There are those perfect vegans in the world whose taste buds are so pure, unadulterated and refined that they claim to never crave any unhealthy foods. They might say, for instance, "I used to Jones for ice cream 24/7, but now all I ever want is kale." To this I say both Piff and Twaddle. C'mon, guys. Are you seriously telling me that you never crave slumber party food? Like, never?! 

Well, the opposite of that is me - I am a junk food enthusiast who could live on homemade popcorn drenched in vegan butter and nooch, and who loves to bake bake bake! Yes, I do try to control my intake of junk food, and I eat my fair share of kale, but I would be straight-up lying if I said I never had a sharp craving for the rich stuff - sugary, chocolaty, richy rich, ooey gooey, yummy stuff. Yeah, you know what I'm talkin' about!

Luckily, thanks to the absolute necessity of learning to cook if you want to be a healthy vegan, I can make my own versions of just about anything I'm craving. That's where this li'l awesome recipe comes in.

My six-year-old daughter, Lila, wanted ice cream with chocolate syrup. (She has two boxes of Ruby's Rockets in the freezer, but - no! - it had to be ice cream.) We all know the frozen banana ice cream trick (if you don't know it, scroll down to the bottom of this post), and it always suffices. She loves the stuff. But what about the syrup? I could probably find something that's technically vegan at the grocery store, but I don't want my little toot gobbling up gallons of HFCS and artificial dyes. What to do? Keep reading and you'll find out...

Christine (1983)

Anybody remember the movie Christine? The book was by the great Stephen King, the movie by the equally great John Carpenter. If you've never seen it, it's honestly really good. And, like so few horror films from the 80s, it stands the test of time. If you have cable TV (I, myself, do not *sigh*) I'm sure you'll be able to catch it in October when AMC starts running horror films all month. I highly recommend that you DVR it. Also, the title character, Christine, is a car. Thus, the motor oil association.

And now, let's get to the chocolate syrup recipe... Nom nom nom.

Christine's Premium Motor Oil

1 cup non-dairy milk (I used almond milk)

1 cup sugar, or more to taste

1/2 cup unsweetened cocoa powder, sifted if lumpy

1/4 teaspoon salt

1 teaspoon vanilla
A few drops/squirts liquid stevia (optional)

• Bring the milk to a gentle boil in a small saucepan, stirring frequently with a whisk. 
• Add the sugar and whisk to dissolve.
• Add the cocoa and salt. Whisk to mix. Reduce heat to medium-low. 
• Let mixture simmer for a few minutes, stirring or whisking occasionally, until it starts to thicken a bit. It will thicken more as it cools.
• Remove from heat and whisk in the vanilla.
• Grab a spoon and try some. If it's not sweet enough, you can stir in a few drops of liquid stevia to pump it up.
• Allow to cool before pouring on ice cream or stirring into milk. This stuff makes a fantastic glass of chocolate milk!!
• Store in the refrigerator in an air-tight container.

Oh yeah, buddy! Banana ice cream with homemade chocolate syrup.
Life is gooooooooooood.

Side Note: We have begun homeschooling our daughter and this recipe was a fantastic cooking lesson for a six-year-old. It didn't have a lot of ingredients, but it did involve actual stove top cooking and mixing. She loved it!

Banana Ice Cream

If you've never made the banana ice cream, you must try it! It's so wonderful, and so insanely easy, you will never look back. Peel some bananas, break them up into two or three pieces and freeze them. When you're ready to make the ice cream, just toss the frozen bananas into a food processor and whirl until smooth - no sugar needed. My kid eats it right out of the processor tub and this is the reaction I get every time.

 A smile worth every dollop of ice cream dropped on the kitchen floor.

Apricot Coconut Oatmeal Clusters

You know how some people do some stuff to relief stress in their lives? Like, my husband loves to read boring philosophy books and write songs on his guitar. That's just how the guy unwinds. My neighbor is a gardener and a fairly hardcore churchgoer - that's what blows his hair back. You know what I mean? We all have that thing that we love to do, and it makes us feel really good, and without it we get really, really wound up. For me, it's baking. I mean, seriously, I freakin' love to bake! But I'm... well... what's the PC term for it... I'm - uh - differently weighted... I'm gravitationally challenged... You get me? I'm fat, people! I'm a fat herbivore. Yes, they do exist! And I don't have a problem with being fat. My husband thinks I'm sexy, so it really doesn't bother me too much, with the exception of the fact that I am forever destroying the poor underwires in my bras and my knees are begging for mercy 24/7. There's also the desire to live long enough to meet my grandchildren and to enjoy the twilight years of retirement, kickin' back on the shore outside my imaginary lake house. So! To that end, I am always trying to create baked goods that are at least moderately healthy, but definitely succulent. But not SO succulent that I eat forty at a sitting. To that end, I introduce my latest home-bakery creation, the Apricot Coconut Oatmeal Cluster. It was meant to be a cookie, but it came out more like a clustery thing, so there ya go. There's no oil or butter in it, and minimal sugar (compared to my standard baked fare), plus it's jam-packed with fiber, so it's a win-win! Give these li'l cuties a try. You'll love 'em and you don't even have to feel guilty about eating them.

1 ripe banana, mashed with a fork

1/4 cup unsweetened applesauce

1/2 cup sugar

1/4 cup liquid sweetener (I used agave, but maple syrup'd work)

2 tablespoons almond milk

1 teaspoon vanilla extract

1 1/2 cup rolled oats

1/2 cup whole wheat flour

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Dash of nutmeg

1/2 to 1 cup dried apricots, coarsely chopped

1/4 to 1/2 cup unsweetened coconut flakes*

• Preheat oven to 350 degrees F.
• Spray a large cookie sheet with baking spray, or use parchment paper or a SilPat.
• Mix the banana, applesauce, sugar, liquid sweetener, milk and vanilla together in a large bowl. 
• On top of the wet mixture, gently add the dry ingredients, but do not stir until you have everything added.
• Stir gently until just mixed.
• Gently fold in the apricots and coconut flakes. 
• *Side Note: I used organic unsweetened coconut flakes, which is what you see in the picture, not standard shredded coconut. But I think you could just about use anything in these clusters and it would taste nice. For example, you could eliminate the cinnamon and nutmeg and throw in some dark chocolate chips in place of the coconut. Or some nuts! Feel free to play around with the recipe and share your results in the comments.
• Drop by rounded teaspoon onto cookie sheet (I used a small cookie scoop).
• Bake for 15 minutes.
• Enjoy with an ice cold glass of almond milk or a cup of hot Earl Grey tea. Delicious!

Easy Bean Salad

I've been looking for recipes with lots and lots of protein lately because, as always, I am struggling with flagging energy. Lack of energy (regardless of what I eat, it seems) is my biggest health complaint, and has been for about the past two years. I know I need to lose weight and exercise more - it's no mystery. But finding the energy to exercise more is kind of a problem! Ya know, it's just a big downward spiral... But I'll get there, I swear!!

So, Katherine from Plant-Based Health (who has become my unwitting health guru) recommended I eat beans for breakfast to get the protein boost that I once got from eating eggs in the morning. I haven't tried it yet - tomorrow with be the first time - but I'm really interested to see how I feel after I eat this beautiful and colorful, high protein salad first thing in the morning!
This is a recipe from The Cancer Survivor's Guide: Foods That Help You Fight Back, the book that is used to accompany the nutrition classes taught by The Cancer Project. If you don't already have this book, get it! It's chock full of great information about cancer prevention through diet. And it's the perfect book to help convince a non-believer!

I cut and pasted the recipe directly from the Cancer Project's recipe page, but I found the recipe as-is to be very bland. So, just between you and me, I added a half a bunch of coarsely chopped fresh cilantro, as well as some paprika, garlic powder, Black Gomasio, and lime juice. Enjoy!

1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black-eyed peas, drained and rinsed
1 10-ounce package frozen lima beans
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste

• Toss all ingredients together. Serve cold or at room temperature.
• Place leftover bean salad in a covered dish and store in the refrigerator for up to three days.
• Makes 10 servings.

NUTRITION INFO (per serving):

Calories: 183 / Fat: 3g (Saturate Fat: 0.5g, 14.6% Calories from Fat) / Cholesterol: 0mg / Protein: 9.9g / Total Carbohydrates: 31g (Sugar: 2.9g, Fiber: 8g) / Sodium: 539mg / Calcium: 43mg / Iron: 2.7mg / Vitamin C: 36.7mg / Beta Carotene: 311mcg / Vitamin E: 0.8mg

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Gluten-Free Hot Fudge Brownies

Okay, I know this picture looks like a plate full of steamy hot you-know-what, but trust me, it's really a plate of gooey awesomeness. Hear me out...
I have yet to bake a single recipe in the New Dawn Kitchencookbook that I haven't gone ga-ga over, and this one is no exception. As usual, I craved a sweet treat. And my daughter was begging me to make a bowl of buttercream frosting for her to eat. Ummmm... I don't think so! My pantry is seriously looking deserted right now, so I wasn't sure what - if anything - could really be concocted from the confines of it's barren recesses. So, I started digging through my cookbooks to see if I had any remotely viable options, and after a few minutes of leafing through cookbook pages, I stumbled across the 'Hot Fudge Brownies' recipe in Dawn Grey, PhD's fantastic (but self-published and therefore not widely known) cookbook New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts. It was the strangest recipe for brownies I've ever made. And I will admit that I was very skeptical when I was pouring boiling water over raw sugar and cocoa. I even exclaimed once, "What the hell am I making?!" But it turned out oh-so-scrumptious. When I took it out of the oven, the crusty top was pulsing with the hot fudge underneath, and little bubbles of fudge were popping in the cracks. It looked like a dream. I could only wait about five minutes before I had to dig in and taste it. Yes, I burned my tongue. Please try to exhibit more self-control than I did. The cookbook recommends that this be served warm, so I was just following instructions. Yes?

"2 cups All-Purpose Gluten-Free Flour
1/2 cup granulated sweetener (I used organic white sugar)
3/4 cup powdered cocoa
4 tablespoons baking powder
1 teaspoon salt product (I used fine sea salt)
1 cup chocolate milk product (I used Silk chocolate soy milk)
1/4 cup oil (I used canola)
1 tablespoon vanilla extract
3 1/2 cups boiling hot water, divided
2 cups packed brown granulated sweetener (I used brown sugar)

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, white sugar, 4 teaspoons cocoa, baking powder and salt. Stir in milk, oil, and vanilla until smooth.
• Spread into two 9x9" square baking pans (I used one 9x13" pan, lightly coated with baking spray). Combine brown sweetener and remaining cocoa into a separate bowl until blended, then sprinkle over the two pans equally.
• Pour 1 3/4 cups hot water over each pan. For hot fudge effect, do not stir.
• Bake for 35-40 minutes, until toothpicks come out clean. Rotate pans after 20 minutes. (I forgot to rotate - didn't seem to hurt.)
• Best served warm with mock whipped cream or non-dairy ice cream."
• Makes about 15 brownies.

NUTRITION INFO (per brownie):

Calories: 244 / Total Fat: 5.1g (Saturated Fat: 0.6g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 2.4g) / Cholesterol: 0mg / Sodium: 559.8mg / Potassium: 192.4mg / Total Carbohydrates: 61.9g (Dietary Fiber: 3.2g, Sugar: 47.2g) / Protein: 2.9g

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A Big Fat Bowl of Comfort

Today has just been one of those crappy, ho-hum days where my sick, grumpy daughter is puking on everything in sight and the best thing on TV is Satan's School for Girls, starring Shannon Doherty (which, I'll admit, I am watching with perverse fascination). My cat's are whining. My kid is whining. Now I'm whining... I finally decided "enough is enough!" So, I set out to make some good old-fashioned comfort food. Sadly, my larder is pretty bare, but after a little digging I managed to piece together a delicious, and very nutritious, chili. And I'm happy to say that it turned out great! I'm working on my second helping as I type. Try it out - it's seriously good for what ails ya. Now it's time to go make some cupcakes and take a nap...

1 14-ounce package Ground Beef-style Gimme Lean, cubed
2 tablespoons oil
1 25-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained and rinsed
2 kidney bean cans of water
1 28-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1 vegetable bullion cube (no MSG)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch of cayenne pepper

• In a cast-iron or non-stick skillet, heat the oil over medium, then gently brown the Gimme Lean on all sides. No need to be methodical with this, just keep tossing it all around with a spatula until all pieces are nice and brown and slightly crispy on the outside.
• In a large pot, place all remaining ingredients. Stir well and heat to boiling. 
• Reduce heat to medium-low. Add Gimme Lean, stir well, then cover. 
• Allow to simmer for about 20 minutes.
• Makes 8 servings.

NUTRITION INFO (per serving):

Calories: 244.9 / Total Fat: 5.2g (Saturated Fat: 0.8g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.3g) / Cholesterol: 0mg / Sodium: 855.3 / Potassium: 250.8mg / Total Carbohydrates: 35.8g (Dietary Fiber: 10.4g, Sugar: 3.9g) / Protein: 14.4g

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Banana Bread Bundt Cake

If you need a quick and easy cake for a holiday party, this is the one to make! I've slightly "healthified" this version by replacing the butter with applesauce and lowering the amount of sugar, but you can substitute vegan butter for the applesauce and add an extra half a cup of sugar to the recipe to make it more decadent. You can also top it with lemon zest, sugared walnuts, or grated cinnamon for some extra zing.
Oh, and if you don't have a bundt cake pan, don't worry - you can just use two standard loaf pans.

CAKE
1 1/2 cups organic white sugar
1 cup unsweetened applesauce
4 tablespoons flaxmeal
1/4 cup water
6 overripe bananas, mashed
2 teaspoons aluminum-free baking soda
3 cups organic all-purpose flour (you can sub whole wheat pastry flour)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon

• Preheat oven to 350 degrees and lightly oil or spray a standard bundt cake pan, or two loaf pans, with baking spray.
• Mix the flaxmeal and water together in a small bowl. Stir with a fork or small whisk until well mixed. Set aside.
• Beat bananas, applesauce, sugar, and vanilla together in a large bowl until very well mixed. Add the flaxmeal mixture (this is your egg replacer) and mix until incorporated.
• Sift the flour, soda, salt, cinnamon, and ginger together directly into your batter bowl. Just let it sit on top of the wet mixture until you're ready to mix.
• Gently stir or beat all ingredients until just-mixed. Do not overmix. 
• Pour into prepared pan(s) and bake for about an hour. Test with a toothpick at 50 minutes and watch closely from there. 
• Allow the cake to cool for a half hour before turning out onto a plate. Then allow it to cool completely before applying the glaze.

GLAZE
1 1/2 cups organic powdered sugar, sifted
1 tablespoon vegan butter, melted and lightly cooled
2 tablespoons soy creamer

• Whisk all ingredients together in a bowl until a smooth glaze is formed. For thinner glaze, use more milk (added one teaspoon at a time). For thicker glaze, use less.
• Pour slowly around the top of cooled cake, or drizzle onto cake using a wooden spoon.
• Makes 16 servings.
• Enjoy!

NUTRITION INFO (per serving):

Calories: 252.1 / Total Fat: 1g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g) / Cholesterol: 0mg / Sodium: 238.5mg / Potassium: 220.3mg / Total Carbohydrates: 59.2g (Dietary Fiber: 2.1g, Sugar: 37.2g) / Protein: 2.7g

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Coconut Curry "Resurrection Bowl"

As you may have noticed, I've been busy resurrecting the Bankrupt Vegan site, and updating all of the previous posts with new photos (I have no clue why the old photos disappeared) and nutritional information. So, here's the almost-quick version of what's been going on with me...
Regular readers will remember that I gave up veganism a few months back with the hope of curing my chronic fatigue and my inability to lose weight. And, for a while, it seemed to work. For a short time I felt like I was thriving. But the weight came creeping back on (with a vengeance), the energy flagged once again, and old chronic health problems that I had all but forgotten about reared their ugly heads.
One was arthritis - I'm only in my 30s, but I have it bad, partly because of genetics, and partly because of knee surgery in '88. But a vegan diet is also an anti-inflammatory diet and when I ate vegan, my only reminder of the arthritis was an occasional ache when the weather changed. Problem number two is several uterine fibroid tumors, which I have kept in check over the past few years by eating a vegan diet. [Those who know my story may recall that it was a trip to a free Cancer Project workshop that started me on this vegan journey to begin with.] But, after a few months of feeding the tumors with hormones from animal protein, I was quickly reminded of their existence by extreme pain and a host of... um... how shall I say.... "lady problems." Several days of each month is now spent in bed and in terrible pain. The tumors have gotten so big that my abdomen is tender to the touch and I can't even let my daughter sit in my lap without yelping in pain.

Desperate for answers, I recently wrote a letter to my trusted friend Katherine from Plant-Based Health and The Cancer Project, asking her advice about my struggles and what nutritional road I should take. I told her about the problems I experienced the last time I was a strict vegan - low energy and the inability to lose weight - and I told her about the problems I was experiencing as an omnivore - painful arthritis, initial weight loss followed by more gain, and the rapid growth of fibroid tumors that were causing extreme pain.
Her answer? Cutting out animal products to stop the influx of excess hormones, which are feeding the tumors, is the key. And then... get this... Fiber! Lots and lots of fiber. Which makes sense because toxins and excess hormones attach to fiber and are carried out of the body on it. In the poop, you see. It's also her recommendation that getting enough fiber may work to cure my energy crisis too.

So, I'm back. I'm back and I'm going to make veganism work for me, and I'm going to experiment with recipes until I find what keeps me going. I'm going to thrive. I'm definitely happier cooking as a vegan. I love vegan baking. And, even though compassion for animals was not my initial motivation for becoming vegan, I do love that no animals are harmed in the making of a vegan dinner. It's just a really nice feeling.

So, in honor of my return to veganism, my return to health, and my return to the wonderful world of vegan cooking and baking, I present to you, "The Resurrection Bowl."
Yeah, I know my last post (way back in June) is also a coconut-curry concoction, but I don't care. I love that flavor combination so hard!
This recipe makes a LOT of food, so it would be great for a potluck or to store in separate containers for quick lunches. Here's how you do it...

2 cups uncooked long-grain brown rice
4 cups water
1 head of fresh broccoli florets
1 15-ounce can garbanzo beans, drained and rinsed
1 purple onion, diced
1 large carrot, peeled and diced
4 cloves of garlic, minced
1/4 cup flaxmeal
1 small can of sliced black olives, drained
1 15-ounce can of coconut milk (don't use 'light', trust me)
1/2 cup of no-chicken broth or vegetable broth
1 tablespoon red curry paste, or more to taste
1 avocado, diced (for garnish)
A sprinkling of seaweed Gomasio* (for garnish)

• First, you want to cook up your rice. Boil the water, throw in the rice. Reduce the heat and cover until rice can be easily fluffed with a fork and no water remains. Takes about a half an hour.
• When rice is close to being done, throw all of your veggies, your beans and olives too, into a steaming basket (or a colander perched on top of a pot, which is what I use) and very lightly steam until veggies are just beginning to get tender. Broccoli will be bright green and still a bit crunchy.
• In a large pot gently stir together cooked rice, coconut milk, broth, flaxmeal, and curry paste. 
• Gently fold your cooked veggies into the rice mixture. 
• Cover and allow to sit for a few minutes on lowest heat setting, gently stirring occasionally, so that all of the flavors can mingle.
• When you serve, top with some diced avocado and seaweed Gomasio.
• Makes 8 servings.
• Enjoy!

*Ever heard of seaweed Gomasio? It is my latest obsession! There are several different varieties, but the seaweed version is my favorite. It's made up of sesame seeds, seaweed, and sea salt. It adds a lot of crunch and salty flavor, but has nowhere near the sodium of table salt. One teaspoon of the stuff has only 80mg of sodium. That's awesome! I sprinkle it on salads, soups, and even top my macaroni with it. I buy it at my local health food store, and it's only a couple of bucks for the jar you see in the photo. Seriously, try it. It's great!
P.S. Eden Organic did not put me up to this. I just honestly love this stuff.

NUTRITION INFO (per serving, calculated without garnishes):

Calories: 208.8 / Total Fat: 8.9g (Saturated Fat: 5.7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.5g) / Cholesterol: 0mg / Sodium: 338.4mg / Potassium: 419.1mg / Total Carbohydrates: 25.7g (Dietary Fiber: 4.9g, Sugar: 0.1g) / Protein: 5.9g)

Thai Coconut Curry Soup

Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it! 

1 15-ounce can of coconut milk (I don't recommend using light)
2 cans' worth of water or vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh grated ginger, or ginger paste
1 heaping cup fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce (gluten-free, if needed)
A few splashes of sesame oil
Pinch of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt or Gomasio, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

• Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
• Add curry and ginger. Whisk until both are well-incorporated.
• Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
• Add tofu. Cover and simmer a few more minutes.
• Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. 
• Garnish with bell pepper strips and freshly ground black pepper. 
• Makes about six servings.
• Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!

NUTRITIONAL INFO (per serving):

Calories: 168.2 / Total Fat: 14.7g (Saturated Fat: 8.4g, Polyunsaturated Fat: 2.9g, Monounsaturated Fat: 1.5g) / Cholesterol: 0mg / Sodium: 577.8mg / Potassium: 389.6mg / Total Carbohydrates: 105g (Dietary Fiber: 3.2g, Sugar: 2.4g) / Protein: 10.6g / Iron: 19.4%

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Curried Seitan Roll-Ups

These curried seitan roll-ups make a great lunch or snack on a hot summer day because you don't have to actually cook anything. No hot kitchen in June for you! Nuh-uh. No sir.
They are light and simple, with a hint of red curry and lime. You'll love 'em. 

1 package chicken-style seitan
1/2 medium cucumber, diced
1/4 red bell pepper, diced
1 celery stalk, diced
1 green onion, sliced
3 tablespoons of vegan mayonnaise
1 teaspoon lime juice
1 teaspoon red curry paste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Dash of chili powder
Salt and pepper, to taste
4 vegan sprouted grain tortillas
1 cup lettuce of your choice, chopped

• Place all ingredients (except tortillas and lettuce) into a bowl. Stir well, until everything is nicely mixed and the larger seitan pieces have pulled apart.
• Lightly toast or warm your tortillas on the stove top (gas stoves are the best!).
• Scoop out a quarter of your 'seitan salad' mixture and evenly spread it over the top of the tortilla.
• Sprinkle a quarter of your lettuce over the seitan salad.
• Now gently, and tightly, roll up your tortilla. 
• Use a good serrated knife to gently slice the roll into 4 or 6 pieces.
• Makes 4 servings.
• Enjoy!

NUTRITION INFO (per serving):

Calories: 255.9 / Total Fat: 9.2g (Saturated Fat: 1.7g, Polyunsaturated Fat: 2.1g, Monounsaturated Fat: 2.0g) / Cholesterol: 3.9mg / Sodium: 515.9mg / Potassium: 281.2mg / Total Carbohydrates: 31.1g (Dietary Fiber: 5g, Sugar: 2.3g) / Protein: 6.7g / Iron: 12.1%

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Gingered Cranberry Waldorf Salad

This is a tangier, sweeter version of the traditional Waldorf salad. It's a perfect addition to summer barbecues, and it will get gobbled up fast at potlucks. Give it a try!

2 Granny Smith apples, cut into small cubes
2 large carrots, peeled and grated
1/2 cup dried sweetened cranberries
1/4 cup chopped walnuts
1/3 cup vegan mayonnaise
3 tablespoons seasoned rice vinegar
1 teaspoon ginger powder
Fresh ground black pepper, to taste

• Place apples, carrots, cranberries, walnuts, and mayonnaise into a large bowl and gently stir. 
• Add mayonnaise and ginger. Stir to coat. 
• Drizzle rice vinegar all over salad. Add pepper. Stir again .
• Makes about 8 servings. 
• Enjoy!

NUTRITION INFO (per serving):

Calories: 117.9 / Total Fat: 6.1g (Saturated Fat: 0.7g, Polyunsaturated Fat: 1.8g, Monounsaturated Fat: 0.3g) / Cholesterol: 3.5mg / Sodium: 181.4mg / Potassium: 79.3mg / Total Carbohydrates: 16.7g (Dietary Fiber: 2.3g, Sugar: 13.0g) / Protein: 0.8g / Iron: 1.0%

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It's a Gluten-Free Vegan Birthday!

If you follow Bankrupt Vegan on Twitter, then you might know my husband, Jason, who "tweets" for me on there. I put him in charge of that because, frankly, I have no idea what Twitter is for. But, he seems to have the scoop on it, so I just let him handle that aspect of Bankrupt Vegan. 

Anyway, last Friday night I threw an all-vegan, all gluten-free party in honor of Jason's 38th birthday. I am happy to report that all of the food was a big hit! Most of the guests were not vegan, but they liked everything so much they were asking for recipes ("winning!"), so I wanted to go ahead and post those on here for them, and for you!

This was the spread I offered:

• Three-Bean Taco Chili
• Quinoa Tabbouleh Salad
• Sabra Hummus with Julienne Veggies
• Tortilla Chips
• Gluten-Free Chocolate Cake with Fluffy Vanilla Buttercream Frosting
• Roasted Cashews
• Tamari Roasted Almonds
• Big ol' Jar of Pickles
• Li'l Jar of Olives
• Plate O' Green Grapes
• Duane's Fabulous Homemade Mojitos

And here are the recipes!

THREE-BEAN TACO CHILI
1 cup dry pinto beans
1 cup dry kidney beans
1 cup dry black turtle beans
8 cups water
1 piece of kombu (optional - keeps the gas at bay!) 
1 large yellow onion, diced
4-6 cloves garlic, minced
1 16-ounce jar diced tomatoes, drained
1 package taco seasoning
1 large bunch fresh cilantro, stems removed and leaves chopped
2 tablespoons paprika
Salt and black pepper, to taste
2 tablespoons gluten-free soy sauce (optional)
2 teaspoons liquid smoke (Colgin brand is gluten-free)
1 jalapeno pepper, seeded and minced (optional) 

• Soak the beans in water overnight with your kombu. Discard water and kombu, and rinse the beans in a collander.
• Place beans and 8 cups water in a large pot. Bring to a boil, then cover and simmer for an hour.
• Add onion and garlic. Stir and re-cover. Allow to simmer for 2 to 3 more hours, until beans are tender. 
• Add remaining ingredients and cook for another 1/2 hour to an hour, until all the flavors are bold and bright. 
• Serve it up and enjoy!

QUINOA TABBOULEH SALAD
*Got that recipe right HERE!

GLUTEN-FREE CHOCOLATE CAKE
(from "Chocolate Cupcakes" recipe in New Dawn Kitchen)
This recipe makes the best gluten-free chocolate cake you have ever eaten in your life, but it makes terrible cupcakes. I've made this cake twice for large crowds, and it was a big hit both times. I made the cupcakes once, and they sucked. Even the kids wouldn't eat them. They were crunchy around the edges, they stuck to the paper, and they were sunken down in the middle by about a half an inch. How can a cupcake recipe make such delicious cakes, and such god-awful cupcakes? I have no idea. But, trust me, this cake is absolutely fantastic!

2 cups garbanzo flour 
1/2 cup cornstarch
1 cup cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon Xanthan or Guar gum
2 teaspoons salt
2 1/2 cups granulated sugar
3/4 cup oil
1/4 cup applesauce, preferably unsweetened
3/4 cup (6 oz) soy yogurt, any flavor
3 tablespoons vanilla extract
3/4 cup non-dairy milk
1 cup hot water 

• Preheat oven to 350 degrees.
• Lightly grease and flour either two 9" round cake pans, or one 9x13" sheet cake pan. Or use baker's spray.
• Whisk together all dry ingredients.
• Add oil, sugar, applesauce, yogurt, and vanilla. Mix well.
• Pour boiling water over mixture and mix rapidly for 30 seconds. 
• Add milk and stir until smooth. 
• Pour into prepared pan(s) and bake for 30 minutes. Then rotate pans and bake another 20-30 minutes, until toothpick inserted in the center comes out clean.
• Let cool completely before frosting.

VEGAN FLUFFY BUTTERCREAM FROSTING
(from Vegan Cupcakes Take Over the World)
Almost everything I have ever made from this cookbook has been beyond fabulous. I have recommended this cookbook to, literally, a hundred people or more. I absolutely adore this cute little book. But I'ma be honest wit you. The "Gluten Freedom Cupcakes" are... blech. They taste okay, but they are really dry and crumbly. God help you if you let a kid eat one on your nice rug. With the way it crumbles, a dozen little pieces will hit the floor and get smashed into the fibers by tiny feet. I am speaking from experience here. That little warning aside, everything else in this cookbook is amazing, and this frosting is straight from God's own Heaven. It is classic bakery-style buttercream, and it is so good you might feel a ray of holy sunlight shining down on your while you eat it. Seriously, if wars were fought with this buttercream instead of bullets, they would end in less than two minutes. The next time you have PMS, make this frosting. It will cure you.

1/2 cup non-hydrogenated vegan shortening 
1/2 cup non-hydrogenated vegan margarine
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 plain soy milk or soy creamer

• Beat the shortening and margarine together until well combined and fluffy. 
• Add the sugar and beat for about 3 more minutes.
• Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.

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