November 3, 2010

Sweet Potato Muffins


Since I yapped on and on about The Cancer Project yesterday, it reminded me that I wanted to post the super-yummy Sweet Potato Muffin recipe I found in their "Nutrition for Your Kids" booklet (which also has a fantastic Cream of Broccoli Soup recipe in it). These muffins are hearty and filling, and so good for you! I love giving them to my little one for breakfast. She picks all the raisins out first, chomps them down, then goes to town on the rest of the "treat." Give it a try! Here's the recipe...

3 cups whole wheat pastry flour
1/2 cup raw or turbinado sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cooked sweet potatoes
1 cup soy- or other non-dairy milk
1 tablespoon vinegar
1 cup golden raisins (I used regular ol' raisins, as you can see)
Vegetable oil spray
  • Preheat oven to 375 degrees.  
  • Combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to mix.
  • Mash sweet potatoes (if they aren’t mashed already) in a separate large bowl, then stir in non-dairy milk and vinegar. Add flour mixture and raisins. Stir together until just mixed. The batter should be moist. Add a bit more non-dairy milk or water if the batter seems stiff.
  • Spoon batter into a vegetable oil sprayed muffin pan, filling almost to the top. 
  • Bake 25 minutes, until tops of muffins bounce back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean.

P.S. Click HERE to get a free copy of the "Nutrition for Your Kids" booklet.
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November 1, 2010

Roasted Red Pepper Hummus


I was down to my last sweet little red bell pepper this morning, and I wanted to do something special with it, so I roasted it up and put it into my basic hummus recipe. It turned out really nice! If you have two red peppers, it would be even better, but alas I had only one. Sigh...

Here's the hummus recipe. I ate it with some thin wheat crackers. Nom nom nom. Think I'll dip some carrots in this stuff later on...

1 red bell pepper, roasted, peeled and seeded
2 cans garbanzo beans, liquid reserved
2 cloves garlic
4 tablespoons tahini (or several shakes of sesame oil)
4 tablespoons olive oil
Juice of two lemons
1 tablespoon all-purpose seasoning (or any combo of your favorite spices)
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Pinch of chili powder
Dash of cayenne
  • First, you've gotta roast that pepper. If you have a gas range, I highly recommend roasting them directly over the open flame, using metal tongs to gently turn as needed. I place my peppers right on the stovetop, over a medium-high flame, and let them roast until the skin is almost completely blackened. If you don't have a gas range, you can roast them under the broiler. Take them out when the skin is black. When they're nicely roasted (soft if you poke at 'em), place them in a bowl and cover for about 15 minutes. Then gently peel the blackened skin off, cut them in half and remove the stem and seeds.
  • Place all ingredients into a food processor or blender and puree until creamy. I generally add about a quarter cup of the reserved bean liquid to my mixture, or more if I want it creamier.
  • Dunk with some crackers or carrot sticks, or slap into a pita with roasted veggies, or make a sandwich with lettuce, tomato, veggie bacon and hummus. The possibilities are limitless. Enjoy!
  • Makes 8 half-cup servings.

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October 21, 2010

Carrot and Roasted Red Pepper Soup


I love red bell peppers, but they generally run at a cost of about $2.99 each, which I cannot afford. Three bucks for one pepper?! Nuh-uh.
But I was shopping at Kroger a few days ago and found a pack of nine gorgeous bell peppers (six red and three yellow) for only $3.99. Yippee!
So, here's a great soup I threw together from an abundance of carrots (it's the cheapest organic vegetable I can buy locally, so I use it as a base in a lot of my cooking) and my beautiful, affordable bell peppers. Give it a try!

5 large carrots, grated or sliced thin
1 large onion, grated or finely diced
2 to 4 cloves garlic (to taste), minced
2 large red bell peppers
2 cups veggie broth or no-chicken broth
2 cups unsweetened soymilk
2 teaspoons lemon juice
3 tablespoons all-purpose seasoning (I used Simply Organic)
Salt and pepper, to taste
Pinch of cayenne (optional)
Dollop of vegan sour cream for garnish (optional)
  •  In a large pot, combine carrots, onion, garlic, and broth. Heat to boiling, stirring occasionally, then reduce heat to medium-low. Cover and simmer until veggies are soft, about 15 or 20 minutes.
  • While your base is simmering, roast the red peppers. If you have a gas range, I highly recommend roasting them directly over the open flame, using metal tongs to gently turn as needed. I place my peppers right on the stovetop, over a medium-high flame, and let them roast until the skin is almost completely blackened. If you don't have a gas range, you can roast them under the broiler. Take them out when skin is black. When they're nicely roasted and soft if you poke at 'em, place them in a bowl and cover for about 15 minutes. Then gently peel the blackened skin off, cut them in half and remove the stem and seeds. After that you can chop them up and add them to your pot.
  • If you have a hand blender, I suggest you blend your base up right in the pot. If you don't, you can blend the soup in a regular blender, but you'll have to do it in batches. You can add a little of the milk to each batch if it's too thick to blend.
  • Add remaining ingredients to pot (except sour cream) and stir until well-mixed. Then cover and simmer for 15 or 20 minutes, until spices have had time to nicely flavor the soup. Keep tasting, and add more of your favorite spices as desired.
  • Top with a dollop of sour cream, and enjoy!
  • x
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October 14, 2010

Perfect Party 'Dillas


If you're hosting a Halloween bash and want an easy (and very healthy) party food, try these homemade 'dillas! They're easy to make, totally cheap, and packed with lots of good fiber. Here's the recipe...

Large package of corn tortillas (I used a 36oz package)
1 can cannellini (a.k.a. white kidney) beans, drained and rinsed
1 can diced tomatoes, drained and rinsed
1/4 cup nutritional yeast
1 clove garlic (or more, to taste)
Salt and pepper, to taste
  • Blend together all ingredients (except tortillas) on high until nice and smooth
  • Spoon about 3-4 tablespoons' worth of bean mixture onto a corn tortilla and spread it around
  • Place another corn tortilla on top
  • Cook each side of your 'dilla in a lightly oiled (preferably cast-iron) skillet until warmed through. 'Dillas will have light golden brown spots on both sides when done.
  • Gently cut into quarters with a pizza roller or sharp knife.
  • Serve with salsa, veggie cream cheese, green onions, or anything else that suits your fancy.
  • Makes a LOT.
  • Enjoy!
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October 13, 2010

Vegan Halloween Candy

If you are taking your little ones Trick or Treating or - as is the case with our family - "Trunk or Treating," you might be concerned about which candies are of the vegan persuasion, or you might want to know what you can give out because you don't want to be the lame house handing out toothbrushes and raisins. Anyhoo, here's a huge list of vegan candies, most of which are easy to find at your standard grocery store. I've also added links to buy them in bulk and save you some dough!   Happy haunting, everyone! P.S. I found a cute little Halloween-themed vegan website by the girl who runs Fatally Yours. It's called The Spooky Vegan and she features everything from film reviews, to Halloween music to recipes. Go take a look! P.P.S. If you click the "See All Coupons" tab on the banner below, and go digging around, you will find coupons for Truvia, 8th Continent Soymilk, and Muir Glen, as well as several different varieties of vegan Halloween candy, cereal, cooking oil, and supplements. (If you're not seeing "See All Coupons" the tab, try refreshing the page.)
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September 15, 2010

Three-Ingredient Chocolate Haystacks


No joke! Three ingredients. And they are soooo delicious!
I'm a busy gal right now, so I'm looking to pare down my go-to recipes to just the quickest and easiest stuff I can find. These haystack candies fit the bill perfectly when I crave a sweet. Check it out...

1 1/2 cups vegan semi-sweet chocolate chips
1/2 cup creamy natural peanut butter
4 cups corn flakes, or your favorite "flake" cereal (I used organic 7-grain flakes)
  • In a double boiler (or in a heat-safe bowl placed atop a saucepan half full of water), melt your chocolate chips over medium-low heat, stirring frequently. 
  • Add peanut butter to the chocolate chips, and continue to stir until everything is melted and completely mixed together.
  • In a large bowl, dump out your corn flakes. Use a spatula to scrape chocolate and peanut butter mixture over the flakes. 
  • Lick the spatula.
  • Gently stir everything together until corn flakes are evenly coated with chocolate.
  • Use a large spoon or cookie scoop to form "stacks" by placing them on a cookie sheet. Then put the cookie sheet in the fridge until they've hardened. 
  • Store in a Tupperware bowl in the fridge.
  • Enjoy!
P.S. You may have noticed that things are a bit slow on the Bankrupt Vegan site right now. Well, I'm back in grad school, my daughter started preschool and my husband began college full-time while also continuing to work full-time. So, we are an incredibly busy family! On top of that, I have been asked to test recipes for an upcoming cookbook, and to take photos for it as well! I'm incredibly honored to have been asked, and I can't wait to give you guys all the details when the book comes out. Stay tuned! Until I have completed that project, I will be tied up quite a bit, but I will post as often as I can. Stay groovy!

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September 3, 2010

Best Vegan Chocolate Chip Cookies EVER!


I am still on the hunt for the best vegan brownies, but I am happy to say that my search for the best vegan chocolate chip cookie is officially OVER! I have tried every recipe from here to Santa Fe and none of them have really ever been up to snuff. But I stumbled across this recipe at SuperVegan.com and I fell in love with it immediately. The ingredients are simple and pure, the method easy, and the taste divine. Give them a try. My whole family loved them so much, they were requested twice in one weekend! So, I went ahead and doubled it here for you. Trust me, you will not be disappointed. Here's what you need to do...

4 tablespoons ground flax seed
6 tablespoons warm water
2 1/2 cup organic unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup organic brown sugar
1/2 cup organic white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan semi-sweet chocolate chips
  • Preheat oven to 300 degrees.
  • Whisk together your flax seed and warm water in a small bowl. Set aside.
  • Sift your flour, baking soda and salt together into a large bowl. Set that aside.
  • Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
  • Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
  • Gently fold in chocolate chips. Mix will be crumbly - just bear with it.
  • Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
  • Bake for 20 - 25 minutes, until nice and golden brown.
  • Makes two dozen cookies.
  • Enjoy!
NUTRITION INFO (per cookie): 
Calories: 222.7 / Total Fat: 10.8g (Saturated Fat: 4.4g, Polyunsaturated Fat: 3.0g, Monounsaturated Fat: 2.8g) / Cholesterol: 0mg / Sodium: 134.6mg / Potassium: 37.7mg / Total Carbohydrates: 33.2g (Dietary Fiber: 1.4g, Sugar: 19.1g) / Protein: 2.6g
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    August 11, 2010

    CASHEW-TEMPEH CHICKENLESS SALAD


    This delicious salad doesn't really mimic chicken salad, because it's so much tastier, and much better for you! But I didn't know what else to call it. I've been experimenting with recipes that include cashews because I snagged four huge bags of them at only $2.99 a pound at my local salvage grocery (they run $8.99 per pound at the grocery store)! I've also been enjoying a lot of cashew no-milkshakes. But you can leave the cashews out of this recipe if you can't afford them. It will still be super nummy. If you don't want to go the standard sandwich route, try it on crackers. My daughter loves it! (See photo below for proof.)



    Here's the recipe...


    1 8 ounce package tempeh (I used organic 3-grain)
    1/2 cup raw or dry-roasted cashews, coarsely chopped
    2 stalks celery, minced
    2 green onions, thinly sliced
    1 carrot, grated
    1/2 cup vegan mayonnaise
    1/2 teaspoon garlic powder
    Dash of cayenne
    Salt and pepper to taste
    • Toss ingredients into a bowl, stir, and enjoy!

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    August 10, 2010

    SUPER EASY GREEN SMOOTHIE


    "Good morning, gorgeous!" That's what this delicious, healthy smoothie says to me when I make it for breakfast. This is the easiest green smoothie you'll ever make. And it's chock full of excellent vitamins and fiber. It will get your body going and your face glowing in the morning. Try it out for breakfast tomorrow!

    2 large kale leaves, stalks removed
    1 apple (I used Pink Lady), cored and sliced
    1 banana
    1 cup soy, rice, oat or nut milk
    1/4 cup agave nectar or maple syrup
    1 tray of ice cubes
    • In a blender combine everything but the ice and mix until smooth.
    • Add ice through the hole in the lid, one cube at a time. You can do this in quick succession.
    • Keep blending until it reaches the consistency of your liking. Then pour and enjoy!
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    August 9, 2010

    EASY THREE BEAN SALAD


    This recipe was born straight out of an "I need fiber!" fit (we all know what sparks one of those), and was based solely upon what I had on hand in the kitchen. Lucky for me, it turned out great! It's nice and light for summer, and packed with protein and fiber. Yum. Give it a try...

    1 can kidney beans, drained and rinsed
    1 can pinto beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can sweet corn, drained and rinsed
    A handful of white mushrooms (about 5 or 6), thinly sliced
    1 small white onion, diced
    2 stalks celery, diced
    1 green onion, sliced
    1/2 to 1 cup of your favorite Italian dressing, to taste
    1/2 teaspoon garlic powder
    Dash of cayenne pepper
    Salt and pepper, to taste
    • Chuck everything into a big bowl and stir. You're done.
    • Enjoy!
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    August 3, 2010

    HEARTY MUSHROOM-TOFU BREAKFAST TACOS


    With avocados at an all-time low in my town right now (45 cents each!!), I am avo-crazy. I'm having fresh guacamole for lunch every day, and piling avocados on top of everything but my oatmeal. They're so good for you, and just plain yummy delicious! With the addition of avocado slices, these breakfast tacos are easy, filling and perfect for summer! Try them and see for yourself...

    8 corn tortillas
    Half an avocado, sliced (save the rest for guac!)
    One large Roma tomato, diced
    1/4 large onion, or half a small onion, diced
    3 cloves garlic, minced
    3 tablespoons olive oil
    1 block firm or extra firm tofu, cubed
    6 or 7 white mushrooms, sliced
    1/8 cup soy sauce
    1/3 cup nutritional yeast
    1/2 teaspoon paprika
    Dash of cayenne
    Salt and pepper, to taste
    • Go ahead and slice, dice, cube and mince all of your ingredients and set aside. Have them ready to go.
    • Heat oil in a large skillet. Add onions and garlic, and saute until tender.
    • Add tofu. Add water a tablespoon at a time, if needed, to keep tofu from sticking. Saute for a few minutes, then add your mushrooms.  Saute until mushrooms have softened, but take care not to overcook them.
    • Add all remaining ingredients except avocado, tomatoes and tortillas. Saute for several minutes, then cover and reduce heat to low. 
    • While the tofu mixture is simmering, heat up your corn tortillas in a cast iron skillet over medium-low heat. I do mine one at a time to give them that perfect soft-cooked texture, then I put them on top of the lid that my tofu is simmering under to stay warm.
    • Once the tofu and tortillas are done, plate them by spooning about a half a cup of tofu mixture into a tortilla, then top with one avocado slice (or more, to taste) and a sprinkling of tomatoes.
    • "Mmmm-mmmm..." Enjoy!

     P.S. If you haven't done it already, don't forget to enter the giveaway for a $40 gift card to CSN Stores online!
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    August 2, 2010

    CREAMY LENTIL HUMMUS


    I am always searching for ways to cram more fiber into my diet. Any place I can stick in some lentils or some good cruciferous veggies... well, it's a good place. Today I was craving hummus and I just happened to notice that I had a half a cup of uncooked lentils sitting in my pantry. So a light bulb went on! Why not cook those high-fiber bad boys up and add them to the hummus? I wasn't sure how it would taste, as lentils can sometimes dampen the flavor of a dish. But my hunch was a good one. It tastes yummy! Try it for yourself...

    1/2 cup uncooked lentils
    1 cup water
    1 15.5oz can garbanzo beans (do not drain)
    3 cloves garlic
    1/4 cup lemon juice (or less, to taste - I like it tangy)
    2 tablespoons olive oil
    1 tablespoon paprika
    1 tsp salt (or less, to taste)
    A few shakes of sesame oil, to taste (I did 5 or 6)
    Dash cayenne pepper
    Garnish with freshly ground black pepper (optional)
    • Bring the lentils and water to a boil. Cover and simmer on low heat until lentils are soft and water is gone. Allow to cool.
    • In a blender, combine all ingredients (except black pepper) and blend on high until nice and creamy, occasionally stopping to scrape the sides. It can take up to three full minutes to reach the creamiest consistency. Just keep stopping and scraping and tasting until you get it where you want it.
    • Sprinkle some freshly ground black pepper on top before serving. This is optional, of course, but it looks nice and gives that top layer a little extra "bite."
    • Tastes great with carrot sticks or tortilla chips. Enjoy!

     P.S. If you haven't done it already, don't forget to enter the giveaway for a $40 gift card to CSN Stores online!
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