Yellow Yum-Yum Soup

This soup was born from a soul-stirring need to have soup, despite having only a few standard soup ingredients on hand. Like, I just NEEDED to eat some salty, hot, delicious soup. And I would stop at nothing to get it.

Even if it meant that I pulled a bunch of random stuff out of my pantry and threw it into a huge pot, salted and spiced it and then ate it up. Which is what I did. And you know what? It turned out really amazingly good! I got lucky this time. This ain't my first rodeo, and I know what tastes good, but sometimes my pantry raids turn out terribly. This soup, though, was delicious, and has now been dubbed "yellow yum-yum soup." My kid and my husband loved it!

YELLOW YUM-YUM SOUP
1 15-ounce can coconut milk
2 cans vegetable broth (using the coconut milk can)
1 head of green cabbage, thinly sliced into ribbons
1 15-ounce can white beans, any kind (I used great northern)
2 cubes yellow curry
1/2 teaspoon paprika
1/2 teaspoon dried basil (fresh Thai basil would be even better!)
Dash of turmeric
2 tablespoons lime juice, or more to taste
Salt and pepper, to taste
A couple of sprinkles of sesame oil, optional

• Put the coconut milk and broth into a medium to large-sized pot. Heat and stir until just boiling.
• Add all remaining ingredients. 
• Simmer over medium-low heat until cabbage is just starting to get soft. About half and hour.
• Adjust spices to taste. I like an obscene amount of lime juice. 
• Serve hot. 
• It's just that easy!

C.H.U.D. C.H.I.L.I.

Why, yes, that is an edible C.H.U.D., complete with carrot claws and olive eyes. Is it too terrifying to eat, or too cute? I'll let you decide.

Happy MoFo, everyone! Let's get this month-long party started! 
The theme I'm working with is 80's horror films. And what better film to start with than C.H.U.D.?

I grew up in Waco, TX, and the only place to rent movies was at a place called Flicks, which was in a tiny converted house wedged between the Piggly Wiggly and a full-service gas station. I was a frequent Flicks customer. My PawPaw drove me there every Friday and Saturday and I would easily watch between 4 to 6 horror films every weekend. There really wasn't much to do in Waco, TX, in the 80s before you were old enough to drive. My grandparents weren't too savvy about the movie titles, and they never ventured into Flicks themselves, so they didn't have a clue what I was watching. Seriously, I saw The Exorcist (alone!) at ten years old. And The Texas Chainsaw Massacre. And The Amityville Horror. And on and on and on... Am I scarred for life? Maybe, but the point is this: My middle-aged brain is now full of mildly useless trivia and quotes from all the horror movies I watched as a kid. And now I'm going to parlay that knowledge into fun recipes for the purpose of Vegan MoFo 2014. Woo Haw!

C.H.U.D. (1984)

C.H.U.D. - if you didn't already know - stands for Cannibalistic Humanoid Underground Dwellers. The movie is terrible, but a lot of fun to watch. This one is particularly special to me because it is the only horror film I ever watched with my grandparents in the room. I was horrified the entire time it played, but MeeMaw and PawPaw chuckled in the background and chatted with each other, probably just bored and wishing they were playing dominoes or something.

I really want to get my hands on the C.H.U.D. DVD because, apparently, there is a fantastic commentary track that is "better that MST3K" (according to a reviewer on the movie's IMDB page). Being a huge fan of MST3K, I need to find out if this is true. I suspect it might be, as Daniel Stern is one of the commentators and that guy is hilarious.

So, anyway, on to my first MoFo creation, C.H.U.D. C.H.I.L.I!

I topped my C.H.U.D. C.H.I.L.I. with sliced and browned
Tofurky Italian Sausages and fresh pico de gallo.

1 cup vegetable broth, or more as needed
Half a white or yellow onion, diced
4 cloves garlic, crushed and minced
1 red bell pepper, diced (can sub green if you're broke)
2 large carrots, peeled and chopped
1 large zucchini, peeled and chopped (don't peel if it's organic)
1 jalapeno, seeded and minced
1 28-ounce can pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste 
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
Pinch of cayenne pepper
Salt and pepper, to taste
1 bunch fresh cilantro, coarsely chopped

• In a large pot, get your vegetable broth cooking over medium-high heat. Once it's pretty toasty, toss in your onion, garlic and carrots. Saute them in the broth until they begin to soften. This only takes a few minutes. Don't let your veggies turn to mush.
• Add the zucchini, bell pepper, jalapeno and spices. Cook for a couple of minutes. Add more broth if needed, just to keep things from sticking.
• Throw in your beans, diced tomatoes and tomato paste. Cover and cook for about half an hour on medium-low heat, stirring occasionally. Dribble in some extra broth to get it to the texture you like. Some folks like thick chili, some like it runny. 
• When it's about ten minutes from being ready, toss in your cilantro. I like to give the cilantro just enough time to flavor the chili, but not overcook it so that it stays bright green and beautiful.
• Keep tasting and tweaking every now and then. You might want more spices or more beans. This chili is very forgiving. Just get it to the point that it tastes fantastic to YOU.
• I like to top my chili with sliced and browned sausages (Tofurkey's Italian Sausages are only $2.99 at Trader Joe's right now!) and fresh pico de gallo. You can also try some vegan sour cream or vegan cheese! Vegan queso is delicious on this too.
• Enjoy, and don't get too close to any steamy manholes.

Easy Sausage and Three-Bean Soup

We're running a quite low on both money and groceries right now, so I took a trip to the salvage grocery store to stock up on vegan meat and cheese analogs at a price I can actually afford. And, boy oh boy, did I score some fun finds! In addition to vegan cheddar at 99 cents a pack, and the plant-based version of roasted ham slices at 50 cents a pack, I also snagged a two pound bag of guacamole (complete with tomatillos and cilantro) for 6 bucks! I ended up freezing four huge bags of the stuff. AND my favorite find of all was the Food For Lovers Vegan Queso at (get this!) 3-for-a-dollar. Wha??? I've always wanted to try this stuff, but like most vegan analogs it's too expensive for me to just buy one for experimentation purposes. But now that I know how good they are, I might actually blow the dough for a jar every now and then.

So, here's how I made the fabulously delicious impromptu soup you see in the photo. It's perfect for the Autumn weather we're having in Texas right now.

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 package Tofurky Italian Sausages, thickly sliced and lightly browned
4 cups vegetable broth

Add the following spices to taste: onion powder, garlic powder, paprika, turmeric (just a pinch), chili powder, salt and pepper

• Lightly brown your sausage slices over medium-high heat in a non-stick pan with just a spritz of oil. Set aside.
• In a large pot, place your broth, beans, and spices. Bring to a boil, then reduce to a simmer just for 20 minutes or so, allowing your spices to mingle and cook into the beans. 
• Add your sausage and allow to simmer another 10 minutes. You can let this simmer for an hour or more, if you want to, to allow the flavors to deepen, but if you're in a hurry, go ahead and serve it up!
• Ladle your soup into a bowl and, if you've got it, top with vegan queso and guacamole. Your mouth will thank you!
• If you can't swing the queso and guac, I highly recommend the substitution of a fresh, hot baguette slathered in vegan butter.

Mexican Shepherd's Pie

I was recently lamenting in the Herbie Parents Facebook Group that my daughter is getting sick of all my usual dishes. She told me last week that she never wants to eat tofu scramble "EVER again.!" In her defense I do make it a lot, like a lot-lot. I can't help it! Isa Chandra's recipe over a stovetop-heated corn tortilla with a bunch of fresh guacamole on top is the greatest breakfast known to mankind.
Anyhoo, the point is that I requested new recipe ideas in Herbie Parents and I got a lot of great suggestions in return, including a recipe called "Katie's Mexican Tamale Pies," from the Chocolate-Covered Katie blog.
I am far too lazy to make teeny pies out of anything that isn't sugary sweet and/or doused with chocolate, but I definitely liked the looks of this recipe. So, I took the basic idea of the recipe, tinkered with it and added a a few new things, then casseroled the whole thing and topped the finished product with guacamole.
The verdict from my five-year-old? Total success! She loved it. I hope you will too. Special thanks goes out to my peeps in Herbie Parents for this one!!

1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can diced tomatoes
1 small package frozen corn (about 2 cups)
1 12-ounce package LightLife Smart Ground
2 tablespoons Homemade Taco Seasoning (or more, to taste)
1/4 cup vegetable broth, or water
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 2/3 cups water

• Preheat oven to 350 degrees.
• Place the beans, tomatoes, corn, SmartGround, taco seasoning and broth into a large pot and cook over medium heat, stirring occasionally, until corn is thawed and all ingredients are well-seasoned. Taste, taste, taste to make sure it's perfect. 
• While your filling is warming up, go ahead and prep your polenta topping. 
• Mix the cornmeal, salt, garlic powder and water in a medium saucepan and cook over medium-high heat, stirring frequently, until boiling. Then, reduce the heat the low and allow the mixture to simmer until thickened, still stirring frequently.
• Spray a medium-sized casserole dish with a light coating of oil. Place your bean filling into it, then top with the polenta, spreading it evenly over the top.
• Bake for 45 minutes.
• Remove from oven and allow to sit for five or ten minutes, until bubbling stops around the edges.
• I highly recommend that you whip up some homemade guacamole while your casserole is cooling. It tastes A-M-A-Z-I-N-G on the top!
• The next time I make this, I will probably throw in some onions and fresh cilantro, or maybe some fresh homemade pico de gallo. I think any or all would be fantastic additions! I just didn't have any on hand tonight.
• Enjoy!

P.S. I know Mexican Shepherd's Pie is a dorky name, but I couldn't think of anything else to call this dish. It looks remarkably like a shepherd's pie when you cut into it! Check this out...

"Plant-Powered 15" Black Bean Soup

The most popular post, of all time, on this blog is the one where I lauded Dreena Burton's fantastic chocolate chip cookies from her cookbook Vive le Vegan! It's the most pinned of all the recipes on this site, and it's the most searched for. And all I can say is... "Thank you, Dreena Burton, for bringing these fantastic cookies into our lives!"

Not only is Dreena a lovely health-conscious mom, and the perfect example of a glowing-from-within vegan, but she's also friendly and sweet. And she has graciously offered to allow me to reprint one of the recipes from her latest cookbook titled Plant-Powered 15.

Plant-Powered 15 is an ebook that features 15 gluten-free, oil-free, and totally-vegan recipes.

"These recipes were selected with a few criteria in mind. To give you recipes that will delight your taste buds, that are not too time consuming or difficult to make, and that are chocked with whole-foods goodness! Yes, these recipes feature whole-foods ingredients: whole grains, whole-grain flours, beans, nuts, seeds, vegetables, natural sweeteners, and no oil. They range from breakfast and baked goods to sauces, soups, burgers, and even a few sweet treats!" 
-- Dreena Burton, Plant-Powered 15

Dreena generously allowed me a peek at the cookbook, and let me tell you, it looks amazing!

Here is a list of the 15 mouth-watering recipes featured in the ebook:
Almond Zen Granola
Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Creamy House Dressing
Green Goddess Dressing
Orange-Miso Dressing
Wonder Spread 
Black Bean Soup with Sweet Potatoes 
Presto Pistachio Pasta
“SweetBalls” 
Umami Sun-Dried Tomato and Almond Burgers 
Sneaky Chickpea Burgers 
Mac-nificent! 
Coconut Pillows 
Sticky Almond Blondies 
Peanut Butter Munchy Squares 

Ever since I watched the The Engine 2 Kitchen Rescue, I've been toying around with all of my staple recipes, experimenting with removing as much added oil as possible while keeping a delectable flavor and texture. Thank you, Dreena, for giving me a leg up on going oil-free with this fabulous cookbook!

BLACK BEAN SOUP WITH SWEET POTATOES

"'This soup has an irresistible quality, the flavors are deep and earthy with some sweetness from the potatoes. Don't let the number of ingredients intimidate you - they build layers of flavor, but this soup is not at all difficult to make!'

• 1 - 2 tablespoons water
• 1 1/2 - 1 3/4 cups chopped onion (one large onion)
• 1 1/2 cups combination of chopped red and green peppers
• 1 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste (generous is good)
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano leaves
• 1/4 teaspoon allspice (rounded)
• 1/4 teaspoon (or less/more, to taste) red pepper flakes
• 4 medium - large cloves garlic, minced or grated
• 4 1/2 - 5 cups black beans (reserve 1 cup; this is three 14 or 15 ounce cans)
• 3 cups water
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons freshly squeezed lime juice
• 1/2 - 1 teaspoon pure maple syrup
• 1 bay leaf
• 1 1/2 cups cubed (in small chunks, about 1/2") yellow sweet potato (or can substitute white potato)
• Chopped cilantro for serving
• Extra lime wedges for serving
• Chopped avocado tossed with lemon juice and dash of salt, for serving

In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water. After a few minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 tsp). Using an immersion blender, puree soup until fairly smooth. Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes. Add remaining cup of black beans and extra maple syrup if desired (taste test). Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges. Also delicious to top soup with some chopped seasoned avocado or a simple guacamole.  Serves 4-5 as main course.

Sweet Potato Tip: Sometimes I have leftover sweet potato home fries that have been seasoned with just sea salt. If so, I take a recipe and chopping shortcut and simply add these to my soup during the last 5-10 minutes of cooking, just to heat through.

Recipe from 'Plant-Powered 15' by Dreena Burton. For more recipes and information, visit www.plantpoweredkitchen.com. Photo credit: Nicole Axworthy."

WIN A COPY OF PLANT-POWERED 15!

Dreena has offered up a free copy of her new ebook to one lucky winner. Just visit the Rafflecopter widget below and enter to win. Good luck!

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Zucchini and Three Bean Soup

I hope everyone had a great MoFo! I know I did. I discovered lots of great new vegan blogs, made some friends, and even won some stuff! I'm an Irish girl, but I am ironically and very notoriously unlucky. October 2012, however, was my lucky month! I won a free pint of Nada Moo, a free tub of Earth Balance butter, and three (seriously, THREE!) new cookbooks. How awesome is that?! 

Here's the list of my new cookbooks, and the respective blog from whence they were won:

• World Vegan Feast from Robin Robertson's website. Robin writes a ton of great vegan cookbooks too, by the way! When I got an email from her telling me I won the book, I felt like I was being contacted by a bona fide vegan celebrity.
• Vegan Sandwiches Save the Day from Vegan Crunk. The adorable Bianca, who writes Vegan Crunk, just put out a cookbook called Cookin' Crunk - I can't wait to get my hands on it!
• The Ultimate Allergy-Free Snack Cookbook from Made Just Right. I also won a free tub of vegan butter from this rockin' website. Yawp!

Okay, okay. That's enough braggin'. Here's the recipe...

I have a jalapeno pepper plant growing in my front yard and, even though it's fruit is probably flavored by the car pollution streaming off the heavy traffic on the street in front of my house, I really love to stick jalapenos into anything that will complement them. And I want to use up the last of my peppers before winter comes! One can only eat so much pico de gallo...

1 tablespoon olive oil
1 yellow onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, crushed and minced
4 cups vegetable broth
1 tablespoon Homemade Taco Seasoning
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
2 15-ounce cans diced tomatoes, undrained
2 large zucchini squash, chopped
1 bunch fresh cilantro leaves, coarsely chopped
Salt and pepper, to taste

Optional Additions:
1 pound extra firm tofu, cubed and pan-fried
4 links Tofurkey Italian Sausage, sliced and pan-fried

• Pre-heat a large pot. Add oil and let the oil heat up. But not too much! You don't want it to start smoking. 
• Add onion, jalapeno, and garlic. Sautee for several minutes, until veggies are tender and your kitchen starts to smell amazing.
• Add broth, seasoning, beans, and zucchini. Bring soup to a boil, stirring occasionally.
• Reduce heat and add cilantro.
• Cover and allow to simmer on medium-low heat for a half hour to an hour, tasting occasionally to check for flavor. 
• Add more seasoning if you wish, but keep in mind that this makes a huge pot of soup, so a whole bunch of it is likely going to go in your fridge. And, as it sits, the seasoning and spices get more intense. It will be much more spicy on Day Two than it was on Day One. Just giving you fair warning!
• If you're going to add one of the optional ingredients, wait to do so until just before serving.
• Tastes great with a side of vegan-buttered baguette.
• Enjoy!

Southwestern Black Bean Soup

I have my usual Autumn head-and-chest cold. I'll get another one sometime in January or February. It happens every single year, like clockwork. If the world ever goes to hell, and we lose our calendars, we can always tell the general month by when I get sick. Just remember that.
Needless to say, I haven't posted in a while. It's also needless to say "needless to say" but I like to say it. And I'm sick. So there.
The past few days have been a whirlwind of Tofurkey pizza, Amy's No-Chicken Noodle Soup with a side of vegan-buttered baguette, and hummus with chips and a side of kalamata olives. All of my favorite vegan comfort foods. The only thing missing is tabbouleh, dolmas, and candy. I need some sweets, people! And I'm too sick, and way too snotty and phlemmy and gross, to go anywhere near the kitchen and bake.
Can someone please send me a bucket of GoMaxGo bars??? I will put up a picture of you in my kitchen and pay homage to it daily. No, seriously, I will. *nods emphatically*

Needless to say (ha!), I didn't actually make this soup recently. I made it several days ago, when I was just starting to feel the ache in my sinuses. And I took one crappy picture (see photo above for evidence of craptastisity), then called it a day. But now I sure wish I had another big bowl of this stuff. It's so yummy! Very hearty, a bit spicy, with a stick-to-your-ribs quality that would really perk me up right now.

Go forth and make. Think of me while you're cooking. Think of where, in your city, you can purchase GoMaxGo bars at a decent price. Think of poor, sick, snotty Jen and how much she would enjoy some sweets. Email Jen for her mailing address. Stamp and send. Don't forget to include your picture! A drawing will suffice. Really, anything that I can pay daily homage to will suffice.
Oh wait! I can sweeten the deal. (I really, REALLY need some candy, dammit!) Any vegan bloggers who send me a GoMaxGo bar (or two or three...) will have a special feature right here on Bankrupt Vegan about their blog. I might even make a recipe or two and post the photos. You got it? Candy bars equal blog-love.

Now, go make this soup. It's totally bad ass.

1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
3 garlic cloves, crushed and chopped
1 tablespoon extra virgin olive oil
2 tablespoons Homemade Taco Seasoning
4 cups vegetable broth
1 15 ounce can of black beans, drained and rinsed
1 15-ounce can of whole kernel corn, drained and rinsed
1 15-ounce can of diced tomatoes, undrained
1 tablespoon tomato paste
1 bay leaf
1 bunch fresh cilantro leaves, finely chopped
1 package Tofurkey Italian Sausage links, sliced and cooked (optional)
Salt and pepper, to taste
First, chop your vegetables and have them ready to go.

• Preheat a large pot or Dutch oven. Add oil and allow it to heat up for a minute or so. 
• Add vegetables and gently saute until they are cooked through. 
• Add taco seasoning and stir to coat vegetables. 
• Add broth, beans, corn, tomatoes, and tomato paste. Stir well. Add bay leaf and stir again. 
• Bring to a boil, then reduce heat and allow to simmer, stirring occasionally, for about half an hour.
• Add cilantro leaves and allow to simmer a few more minutes.
• If you're using the Italian Sausage, go ahead and slice it and cook it while you're soup is simmering. I just cook the slices in a little oil on a cast iron skillet until the edges are brown. Add it into the soup at the same time you add your cilantro.
• Add salt and pepper, to taste.
• Enjoy with a side of warmed and buttered corn tortillas.

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

21-Day Weight Loss Kickstart

The Get Healthy, Go Vegan Cookbook

Dr. Neal Barnard's Program for Reversing Diabetes

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

The Gluten-Free Vegan

Flying Apron's Gluten-Free & Vegan Baking Book

Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes

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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