Vegan 'Puppy Chow'

Super easy to make, cheap, and delicious. Plus, it makes a ton! You can't go wrong with this stuff. It's a finger food, it's a kid food, it's an ice cream topping, it's a popcorn add-in, it's a pretzel mate, it's everything you dream of and more. There's no baking involved so feel free to let your kiddos get in on the preparation.

Here's what you'll need:

1 cup vegan semi-sweet chocolate chips
1/2 cup nut or seed butter of choice (I used sunflower seed butter)
1/4 cup vegan butter
1 12.8-ounce box of rice chex or crispix-style cereal
1 cup powdered sugar

• In a double boiler, or in a metal or ceramic bowl placed over an inch or so of water, melt the chocolate chips, nut or seed butter, and vegan butter. Stir gently until smooth and well-mixed. 
• Pour over cereal and gently stir, folding chocolate into the cereal, coating each piece. If you have a large Tupperware container with a tight-fitting lid, you can gently shake the mixture until everything is evenly coated. 
• Once the chocolate has cooled slightly, go ahead and toss in the powdered sugar. Gently stir or shake again.
• That's all there is to it. Enjoy!

P.S. We're experimenting with a hybrid of the gluten-free and Feingold diets to try to curb my daughter's ADHD symptoms before school starts back up. So, you'll be seeing lots and lots of gluten-free and low-salicylate recipes over the summer. If it works, you'll be seeing them indefinitely! Wish us luck. 

Alicia Simpson's Sweetgrass Snickerdoodles

Naughty li'l elves!

I have yet to try an Alicia Simpson recipe that doesn't taste amazing! This snickerdoodle cookie recipe is no exception. Crispy, cinnamon-y and full of seasonal oomph, I'm planning to give little stacks of these beauties as Christmas gifts. They go great with coffee or chai tea. And, as you can see in the photo, Santa's Scout Elves just love them! My daughter has two scout elves because Santa determined that she needed an extra set of eyes on her during the holidays - she's a chronic gift-jiggler. She named her elves Lula and Layla, which makes me curious about the names of my future grandchildren...

Alicia Simpson's Sweetgrass Snickerdoodles

from Quick and Easy Vegan Comfort Food (affiliate link)

1/2 cup nonhydrogenated margarine

1/2 cup shortening

1/2 cup unsweetened applesauce

1 cup granulated sugar

1/2 cup light brown sugar

2 3/4 cups unbleached all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Garnish:

1/4 cup sugar

1 tablespoon ground cinnamon

• Preheat the oven to 350 degrees.
• Cream the margarine and shortening with the applesauce and sugars. In a separate bowl combine the flour, cream of tartar, baking soda, baking powder, and salt. 
• Combine the dry ingredients with the creamed mixture 1/2 cup at a time and mix with an electric mixer until all of the dry ingredients are incorporated.
• Chill the dough for about 10 minutes in the refrigerator. 
• Combine 1/4 cup granulated sugar with the cinnamon. 
• Scoop 1-inch balls of dough with a teaspoon. Roll each ball in the cinnamon sugar mixture, coating all sides. 
• Place on a baking sheet about 1 1/2 inches apart and bake for 12 minutes for chewy cookies and up to 15 minutes for a crisper cookie.
• Remove from baking sheet, cool, and enjoy.

Please Note: Alicia Simpson did not put me up to this. I purchased the cookbook on my own, years ago, and I love it! If you want to support a fantastic vegan cookbook author, buy something with her name on it. You won't be sorry! I've included all of her Amazon.com cookbook listings below. If you click and buy one (or all!) of these books through my links, I'll get a small percentage of the purchase price, which really helps me out. Thanks!

Evil Dead Delights

I work in a church and the sales rep from a giant corporate Christian book supply company just happened to stop in a few days ago to check in and see if we needed to order anything or whatever. He's a really nice guy, but I don't know him very well. I've only met him one other time in the year that I've worked there. Being a hospitable Southern gal, I offered him a muffin (vegan banana chocolate chip) and this sparked a nice conversation about vegan food and my blog and, of course, my MoFo theme. And then, get this, he says, "I have an idea for you. Evil Dead Delights." 

You have to picture it. This is a corporate Christian book supply guy in a button down shirt with a name tag on, not at all someone you'd expect to know what the heck The Evil Dead is. That's what I get for judging the book by it's cover, V'egg in my face! And I, of all people, should know better because nobody would ever look at me, in my dorky mom clothes, and think I love sci-fi and 80s horror films. 

So, this one's for you, really nice corporate Christian book supply guy in a button down shirt with a name tag on! I applaud your taste in 80s horror films. 

The Evil Dead (1981)

If you are unfamiliar with The Evil Dead trilogy, allow me to introduce you to it. It is the creation of Sam Raimi, whom you may know from the likes of Xena, Warrior Princess; SpiderMan; and Drag Me to Hell. The brilliant thing about The Evil Dead trilogy is that it starts off in all seriousness, with the first film being gory, gross and really spooky. Then the second film, The Evil Dead 2, starts to get a bit comical toward the middle - ridiculous amounts of blood, Ash's hand turning against him (this is where he gets his famous chainsaw arm), among other silly things. The third film in the trilogy, Army of Darkness, just goes balls out with zaniness. Ash is a total bad ass and he says tons of hilarious stuff. You can find literally thousands of Ash and Army of Darkness t-shirts, posters, toys, action figures, comics and so much more. It's a cult sensation. And it's totally delightful, just like these Evil Dead Delights.

Army of Darkness has a fabulous tagline:
"Trapped in time. Surrounded by evil. Low on gas."

I have a confession to make. I am one of those degenerate regulars you see in the clearance section of Half Price Books. You know, that shadowed section full of weirdos way back in the butt end of the store, right next to the bathrooms. Yeah, that's the one! Well, you may not know it but there's a cookbook section back there. And it rocks! My most recent score was a clean hardback copy of Skinny Bitch Bakery. Guess how much I paid for it. Go ahead, guess! Two bucks, my friend. It even has the dust jacket on it. Yeah, it's missing a few pages in the middle, but that ain't no thang. I can cook around that.

How can your mouth not water just looking at these things?!
And, yeah, they taste every bit as good as they look.

So, here's the recipe I chose to represent my Evil Dead Delights - Kim Barnouin's "Sanctuary Tracks Cookie Bars" from the Skinny Bitch Bakery cookbook. My personal baking notes are written parenthetically to the side of each ingredient. Deeeeee-licious!

1 tablespoon soy milk or creamer
1 cup mashed banana (I used one banana)
2 1/4 cups all-purpose flour (I used whole wheat)
1/2 teaspoon baking soda
1/2 teaspoon sea salt (I used regular ol' salt)
3/4 cup non-dairy margarine (I used Earth Balance)
3/4 cup evaporated cane sugar (I used organic white sugar)
3/4 cup packed brown sugar
1 cup crunchy organic peanut butter (I used creamy)
2 teaspoons vanilla extract 
1 1/2 cups vegan chocolate chips
1 cup organic raspberry jam (I used apricot preserves)

• Preheat the oven to 350 degrees. Lightly grease a 13x9" pan and set aside. In a small bowl, combine the soy milk and mashed banana and mix well. In a large bowl, sift together the flour, baking soda, and salt. In a separate bowl, cream the margarine, sugars, and peanut butter; then add the vanilla extract and banana mixture.
• Slowly add the dry ingredients to the liquid mixture until combined. Stir in the chocolate chips until well combined. Evenly spread half of the dough in the pan. Spread the raspberry jam on top of the dough, and add the remaining dough mixture; smooth with a rubber spatula.
• Bake the cookie bars for 20 to 25 minutes, or until they are golden on top. Let the cookie bars cool completely before cutting them into squares.

Happy National Kale Day!

Visit http://www.nationalkaleday.org/ to learn more!

"AwesomeSauce" Even Omnis Will Love

My favorite vegan restaurant, Spiral Diner Fort Worth, makes an amazing nacho dish with what seems to be the latest sensation, a vegan "cheesy" sauce made from cashews. I love these nachos super hard. They are mouthwatering and fantastic. I even eat the jalapeno slices on top, because there's the microscopic possibility that they might be ever-so-slightly impregnated with the sauce. The only problem is that, despite their fantastic food and friendly waitstaff, Spiral Diner has one slight imperfection... It's expensive! And I'm eternally broke! To be fair, they do charge a decent price considering that the bulk of their foodstuff is organic. And, if I could afford it, I would not feel ripped off eating there every single day. Hell, every single MEAL if I could! But, sadly, my trips to Spiral happen only a handful of times per year. And I am forever trying to copy their recipes so that I can make their delicious yums at home for a fraction of the price. They do teach cooking classes on occasion, but I can't afford those either. What's a poor vegan to do??

Today I was really, desperately craving those nachos. Like, I mean, I had to have 'em, man! And I know the  not-so-secret ingredient in Spiral's "cheesy" sauce is cashews. But, since when can a poor person afford raw cashews? Since almost-never, that's when. So, I farted around with a couple of cashew-free "cheesy" sauce recipes I found online and came up with my own delicious chip-dipping substance, sans the expensive cashews. And it is fabulous!

Even your omni friends will love it. They won't have any idea it's vegan - it's way too decadent to be rabbit food! They'll think it's some exotic, richly creamy awesomesauce. Hence the name, "awesomesauce." I hope you enjoy it as much as I did!

1/2 cup nutritional yeast
1/4 cup whole wheat pastry flour (can sub all-purpose flour)
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon turmeric (optional)
2 cups water
1 teaspoon mustard

• Whisk all ingredients together in a medium saucepan.
• Bring to a slight bubble, stirring constantly, over medium heat. 
• As soon as mixture begins to bubble, reduce heat to low and continue whisking until sauce thickens. Sauce will continue to thicken as it cools, so be careful not to overcook.
• Turn heat off and remove saucepan from heat source. Stir a few more times and serve. 
• Enjoy!

P.S. AwesomeSauce can be stored in an airtight container in the fridge for a few days. To reheat, just add a tablespoon or two of water and stir gently over medium-low heat until warm.

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Chloe's Quick-and-Easy Vegan Party Foods

Party Vegan: Fabulous, Fun Food For Every Occasion

Vegan Dinner Parties

Happy Thanksgiving!

These little guys decorated my windowsill.

I hope everyone is having a wonderful Thanksgiving! We are all finished over here at Manriquez Manor, bellies puffed out pathetically like the zombie that ate Lori Grimes.

Oh, snap! Good one, Mom! Wait, I'm not allowed to watch Walking Dead...

I spent two days cleaning and cooking, and the food was gobbled up in about ten minutes flat. Oh well... Isn't that the plight of all home cooks on Thanksgiving?

Blessed and thankful, indeed.

This was my second all-vegan, 100% cooked-by-me Thanksgiving meal. My mom isn't vegan, but she went with the flow. However, she admitted that she didn't like the Tofurkey. It seemed like she enjoyed everything else though.

Today is also my mom's 64th birthday. Happy birthday, Mom!

Here's what we feasted upon...

Tofurky with Roasted Veggies in Wild Mushroom Gravy

"This Ain't Grandma's Sweet Potato Casserole" from Oh She Glows

Green Bean Casserole from Vegan Celebrations by Alicia Simpson

Oven Roasted Corn on the Cob

Chocolate Mousse Pie from The Cancer Project

Easy Vegan Pumpkin Pie from About.com

 We also had mashed potatoes with brown gravy, whole cranberry sauce, jellied cranberry sauce, and ciabatta rolls (which got a little bit burnt - my bad).

Who burned these dang biscuits?! Mom!!

Here's what Jason and I looked like before we started stuffing our gullets...

Out 9th anniversary is on December 17th. Yay, us! And yay love!

And here's what we looked like after we gorged ourselves on Thanksgiving fare...

Insatiable! We've got the hunger for tofu-flesh. We can't be stopped!!

After dinner we walked to the park and tried to make my Star Wars X-Wing fighter kite fly, but it was a dud.
I got a great workout, though! I need to (attempt to) fly kites more often. Running after this thing 800 times really got my heart rate up.

Fly, dammit. FLY!!!

This is the most air I got out of the thing.

Look how disappointed Jason looks, holding the dud kite. Poor fella.

We didn't have turkey, but I sure ate "a bird" this Thanksgiving!

I hope you all had a wonderful day! I am thankful for compassionate vegans, amazing vegan food, a fabulous family who loves me, beautiful North Texas, and YOU! Thanks for reading. You are appreciated.

HAPPY THANKSGIVING!

Mummified Corn Dawgs

Aren't these too cute?! I can't take credit for the idea. There are actually dozens of versions of this recipe floating around the internet. This one is from the gorgeous blog, Fork and Beans.

Here's the original post: 

http://forkandbeans.wordpress.com/2012/10/11/gluten-free-and-vegan-corn-dog-mummies/

As you can see, her mummy-bandage work is much more sophisticated than mine, but in my defense this was my first try. And, when it comes to mummies, I can work miracles with a roll of toilet paper and some tape! Just ask my kid.

Here's her recipe:

1/2 c. corn meal
1/2 c. gluten-free all purpose flour mix
1 Tb sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup non-dairy milk + 1/2 Tb apple cider vinegar
2 Tb oil
3 Tb. cornstarch (for coating)
4 gf/vegan tofu pups
4 lollipop sticks
Vegetable oil for frying (approx 2 quarts)
1/2 c. Veganaise “mayo” (placed in a squeeze bottle)
Mustard (for the Mummies’ eyes)

• Heat up oil in a deep fryer or in a pot until it reaches 350 degrees (takes 5-7 minutes to heat up approx).
• Roll each hot dog into the cornstarch, creating a thin layer to coat prior to dipping into batter.
• Place a stick into each of the hot dogs and set on a plate.
• Combine the corn meal, flour, salt, baking soda and powder together.
• Add milk + vinegar mix, and oil into dry ingredients mix.
• Dip each hot dog on a stick into the batter. Place into hot oil and cook 3 minutes or until nicely browned.
• Place on a paper towel-lined plate to soak up the excess oil.
• Using the squeeze bottle filled with Veganaise, create lines on the corn dog like mummy bandages.
• Squirt mustard for the eyes.

JEN'S NOTES:

• I used black sesame seeds for the irises in my mummies' eyes.
• This recipe definitely tasted good, but the batter was thick and crumbly. In the future I think I may try this with Isa Chandra Moskowitz's Beer Batter. It holds together well, and it tastes amazing. Also, I'm addicted to it, so yeah...
• I may also try to make "bloody bandages" with ketchup the next time I do this. I think the taste would be complimentary.

Before you run off to make these mummified treats, please pay a visit to my new geek blog, JEN THE GEEK! It's brand-spankin' new so the posts are limited. But I'll be working on it regularly, when I'm not cookin' up the vegan grub.

Cinnamon Whole Wheat Cupcake with Orange Buttercream Frosting

We were invited to some friends' house for dinner last Sunday and I really wanted to bring something nice as a thank you. But I didn't have a lot of stuff on hand, so I culled this little number together based on my limited pantry offerings and, you know what? It turned out great! It's whole wheat, with a hint of cinnamon flavor in the cake, then topped with a rich orange buttercream frosting. I gave a couple of them to our sweet neighbors across the street and here's the message they posted on my Facebook timeline this morning: "Those vegan cupcakes were AMAZING!!! They were gone in about 2 seconds."

Yep. My work here is done...

CUPCAKES:

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup brown sugar

1/3 cup canola oil

2 teaspoons pure vanilla extract (or coffee liqueur)

1 3/4 cups white whole wheat flour, or whole wheat pastry flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon salt

• Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with paper baking cups.
• Put the teaspoon apple cider vinegar into a 1C measuring cup. Then pour the milk on top of it to fill the cup. Stir it gently and set it aside for a few minutes to allow it to curdle. 
• In a large mixing bowl, mix together all wet ingredients, including milk, as well as sugar.
• Gently dump all dry ingredients on top of your wet mixture. Do not stir until all dry ingredients are added. Then stir or mix gently, until just mixed. Do not overmix.
• Fill each baking cup 2/3 full. Bake for 20 to 23 minutes, until cupcake springs back when lightly touched.

BUTTERCREAM FROSTING:

1/4 cup vegan butter

1/4 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 1/2 teaspoons orange extract

2 tablespoons soy milk

Orange food dye, just a few drops (optional)

• Cream together butter and shortening until well mixed, and light and fluffy.
• Add 1 and a half cups of powdered sugar, and the orange extract, and mix well.
• Add the remaining powdered sugar, along with the milk and mix again.
• Add dye, a couple of drops at a time, if using.
• Only frost cupcakes when they are completely cooled.
• Enjoy!

Hep Halloween Hummus

What makes this hummus special for Halloween, you ask? There's a rubber finger in the bottom of the bowl! Mwa-hah-hahhhhh!!!

Can you tell we are big fans of Halloween at my house? Uhhh, yeah. That's an understatement. We *lurve* Halloween super hard! It's always been my favorite holiday, and I think that's partially because it comes at the advent of my favorite season, autumn. I just love everything about autumn! The colors, the pumpkin pastries, the smells, the lowering temperatures after another ass-hot Texas summer. It's great! Behold my current fireplace mantel decorations, a shrine to all things autumn.

Make this hummus for your next Halloween party, and don't forget the rubber finger!

2 cups cooked garbanzo beans
1/4 cup tahini paste
1 clove garlic
1 tablespoon olive oil
1/8 cup fresh Italian parsley leaves, minced
1/8 cup fresh lemon juice
1 teaspoon soy sauce or liquid aminos
Dash of cayenne pepper
Salt and pepper, to taste

• Throw everything into a food processor and whirl until smooth and creamy. 
• Enjoy!

P.S. For an even cheaper version of classic hummus, click HERE.

YummyEarth Organic Lollipops

Skeleton Hiccups

The Night Before Halloween

The Best Vegan Brownie You Will Ever Eat

Fudgy in the middle with a light layer of crust on top. Perfection! I've been tweaking and re-tweaking this recipe and I think I've found the perfect combination of ingredients to create brownie awesomeness. Oh yes, brownie awesomeness.
This recipe is for the basic brownie, but feel free to play around with it - top with walnuts, stir in some chocolate chips, or add some mint flavoring to the mix and sprinkle crushed peppermint sticks on the top to spice it up for the holidays.
And get ready! For what, you ask? For brownie awesomeness.
Yeah, you heard me.
BROWNIE. AWESOMENESS.
Make these right now. Trust me.

1/2 cup canola oil
2/3 cup water
2 cups granulated sugar
2 tablespoons flaxmeal
2 teaspoons pure vanilla extract
1 cup all purpose flour
1 cup whole wheat pastry flour (or sub another cup all-purpose flour)
1 cup unsweetened cocoa powder, sifted if lumpy.
1 teaspoon baking powder
1/2 teaspoon salt

• Preheat oven to 350 degrees.
• Grease and flour (or use baking spray in) a 9x13" baking pan.
• Whisk together all dry ingredients in a medium bowl and set aside.
• In a large, separate bowl beat together oil, water, sugar, vanilla, and flaxmeal on medium speed until very well mixed. 
• Add dry mixture to wet. Stir or beat on low speed until just-mixed and smooth. Do not overmix, but don't undermix either. The batter will be thick but smooth.
• Spread mixture evenly into your baking pan. 
• Bake on middle oven rack for 25-30 minutes. Test with finger (don't burn yourself!). Top should be crusty, but innards should still have a little bit of "give."
• Makes about 15 medium-sized brownies.
• Enjoy!

NUTRITION INFO (per brownie):

Calories: 271.7 / Total Fat: 8.6g (Saturated Fat: 1g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 4.5g) / Cholesterol: 0mg / Sodium: 111.3mg / Potassium: 99.5mg / Total Carbohydrates: 48.3g (Dietary Fiber: 4.6, Sugar: 26.8g) / Protein: 3.7g

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A Vegan Thanksgiving Feast

I hope everyone had a wonderful Thanksgiving Day yesterday! My mom wasn't able to visit, so it was just me, my husband and my daughter this year. It was also the first time I have ever been responsible for the entire meal, all by myself. I was a little bit nervous, but luckily I was able to veganize my mom's fantastic sweet potato casserole recipe, I made our old favorite Mac N Nooch recipe, along with some homemade bread, and I found some great packaged items to fill in the gaps. I completely forgot to roast the fresh organic corn I had bought, but oh well...

My pictures aren't too great, but you can get the idea. I took them in haste while my hungry family looked on with desperation in their eyes. They were all, "C'mon! Let's eat!" while I snapped away. I'm so mean.

MOM'S SWEET POTATO CASSEROLE

This stuff will change your life, I kid you not!

CASSEROLE

4 medium sweet potatoes, peeled, boiled, mashed and slightly cooled

1/4 cup vegan butter*

1/2 cup agave nectar (or brown sugar)

1/4 cup vegan creamer (I used Silk Hazelnut)

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING

3/4 cup date sugar (or brown sugar)

1/3 cup vegan butter, melted

2 cups walnuts, chopped

1/2 teaspoon ground cinnamon

• Preheat oven to 350 degrees.
• Put all casserole ingredients together in a large bowl and stir until mixture is creamy. *If your potatoes have cooled completely, you may need to pre-melt or soften your butter. But if your potatoes are still warm the butter will melt nicely as you stir.
• Stir topping ingredients together in a separate bowl until all walnuts are coated.
• Place the casserole mixture into a deep 8 or 10-inch circular casserole dish. 
• Spread topping evenly across casserole.
• Bake for 45 minutes.
• Makes about 8 big servings.
• Enjoy!

NUTRITION INFO (per serving):
Calories: 316.1 / Total Fat: 22.3g (Saturated Fat: 4.2g, Polyunsaturated Fat: 12.4g, Monounsaturated Fat: 4.7g) / Cholesterol: 0mg / Sodium: 102.3mg / Potassium: 179.4mg / Total Carbohydrates: 28.2g (Dietary Fiber: 2.8g, Sugar: 15.3g) / Protein: 3.8g

OUTRAGEOUSLY EASY BIG BREAD
This is my go-to bread recipe. I've been making it for years. It's so fluffy and delicious, and requires very little (if any) kneading. And if you have a Kitchen Aid mixer with a dough hook, it's even easier!
Go HERE for the recipe.

CREAMY MAC AND 'NOOCH' CASSEROLE

Fantastic, creamy mac and "cheese" with a crunchy topping you can't resist.

Go HERE for the recipe.

HERB STUFFING WITH ITALIAN SAUSAGE

I used Arrowhead Mills Organic Savory Herb Stuffing. I prepared it as directed on the bag, but it came out a bit dry, so I added a quarter cup of melted butter. Once I poured some gravy on top, it was perfect!
I also lightly browned some of Tofurkey's fantastic Italian sausages and tossed them into the stuffing. It made a great "meat" entree for our table.

MASHED POTATOES WITH VEGETARIAN CHICKEN GRAVY

These mashed potatoes were so easy and really tasty! I purchased them at a health food store for only two dollars a box. Nice!

DESSERTS
I purchased three delicious pre-made pies from Sprouts Farmer's Market. We didn't go with the traditional pumpkin and sweet potato pies because I was doing this whole shindig all by myself (next year I'm going to look into pre-making and freezing homemade pies), but the cherry, strawberry with rhubarb, and dutch apple pies I snagged at just $3.99 each were totally vegan and absolutely delicious.

Well, I hope this gives you some inspiration for your next big holiday feast. See you at Christmas!