Wednesday, December 5, 2012

We've Moved to WordPress!

We've moved to WordPress! Please check out our new site (still under construction):

meggieandben.wordpress.com

Oh, and don't forget we have a Facebook page too! I post way more on our Facebook page than I do on the blog, and I also always post links to my blog posts. It's an easy way to keep track of us!

www.facebook.com/TheVeganAdventuresOfMeggieAndBen

Sunday, December 2, 2012

Vegan Banana Bread Recipe

Thursday I was having a bit of a down day so I needed something to cheer me up. Banana bread seemed like just the thing! So I called up my mom, got her classic recipe, and made a few tweaks--I replaced the eggs with tofu, used whole wheat four, and added chocolate chips. The recipe works without any walnuts or chocolate chips, or you could keep one and omit the other.

1/2 C Shortening
3 Bananas
1/2 C Soft silken tofu
2 C Whole wheat or white flour
1 tsp Vanilla
1 C Sugar
1 tsp Salt
1 tsp Soda
1 tsp Baking powder
1/4 C Walnuts, chopped
1/2 C Chocolate chips


Place shortening, bananas, tofu, and vanilla in a food processor. Blend until smooth. Mix with the remaining ingredients in a mixing bowl.

Preheat oven to 350 degrees. Grease and flour a baking pan and pour in the batter. Bake for 1 hour to 1 hour 15 minutes or until the top is browned.

Recipe thanks to:
My mom

Friday, November 30, 2012

Vegan Spaghetti Squash and Meatballs Recipe

This is a perfect fall meal, and so good! I absolutely love spaghetti squash as an alternative to spaghetti noodles. The meatball recipe was new and I wasn't so sure about it. They stuck together really well, which was nice, but they were a little too... pâté-ish and not as flavorful as I would have liked.

Spaghetti sauce
Daiya mozzarella (optional)

Spaghetti squash
1 Spaghetti squash
2 Tbs Olive oil
Salt and pepper

Meatballs
4 oz Tempeh
1/2 C raw Walnuts
1 Tbs Nutritional yeast
1 tsp Parsley
1/4 tsp Oregano
1/4 tsp Basil
1/4 tsp Thyme
2 cloves Garlic, chopped
1/4 C Onion, diced
1/2 tsp vegan Worcestershire sauce
1 Tbs Tomato paste
1 tsp Soy sauce
1 Tbs Water
1 Tbs Oil
Salt and pepper

Preheat oven to 400 F. Cut the squash in half and scrape out the seeds. Brush the cut sides of the squash with oil, and sprinkle with salt and pepper. Place squash, cut sides down, on a baking sheet. Bake until tender, about 50 minutes.

Using a steamer basket, steam the tempeh for 25 minutes to soften it. Then let it cool. In a food processor, combine the walnuts, nutritional yeast, parsley, oregano, basil, thyme, garlic, onion, Worcestershire, tomato paste, tamari, water, and oil and process until you have a semi-moist meal.

In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left. Then add the mixture from the food processor to the bowl, plus a pinch of salt and pepper. Mix it all together with your hands. You will now be able to form the mixture into balls. Form them a bit smaller than ping pong balls, about 1-2 inches in diameter. Place the meatballs on a greased baking sheet and brush them with a bit of oil.

When the squash is done baking, remove it from the oven and reduce temperature to 350 F. Place the meatballs in the oven and bake for 30 minutes.

Let the squash cool for a few minutes or until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Assemble and serve!

Note: To melt the Daiya, I placed the spaghetti squash, sauce, and Daiya on an oven safe plate and broiled for a minute or two. However, you could do this any way you want or just not melt the Daiya.

Meatball recipe thanks to:
Vegan Crunk

Wednesday, November 28, 2012

Vegan Lemon Poppyseed Pancake Recipe

Ben made these pancakes for breakfast this morning and... WOW! They were so dang good. I love how the pancakes themselves aren't sweet but when you add a little maple syrup they just sing. The lemon is strong but perfectly balanced. Enjoy!

2 Tbs Sugar
2 Tbs Fresh lemon zest
2 C Whole wheat or white flour (the original recipe calls for white, but I did whole wheat and they were great!)
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 C Plain plant milk
2 Tbs Apple cider vinegar
2 eggs worth The Vegg or other egg replacement (flax seeds would work fine here)
2 tsp Vanilla
2 Tbs Fresh lemon juice
4 Tbs Earth Balance, melted
2 Tbs Poppy seeds
Maple syrup for serving


In a small bowl combine granulated sugar and lemon zest. Rub together with your fingers until sugar is fragrant. Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.

In a separate bowl, whisk together milk and apple cider vinegar to make 'buttermilk.' Let sit for 5 minutes.

In a blender, combine 'buttermilk,' egg substitute, vanilla, lemon juice, and melted Earth Balance. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine. If a few lumps remain, don't worry about it. Let the batter rest for 10 minutes while your griddle/pan heats.

Grease the griddle or pan over medium heat. Dollop batter onto hot griddle or pan. For small pancakes, I use about 2 tablespoons for each pancake. For larger pancakes, I use about 1/4 cup of batter. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve. Serve with maple syrup.

Recipe thanks to:
Joy the Baker

Thursday, November 22, 2012

Okonomiyaki Recipe with The Vegg and Japanese Night!

A few weekends ago, Ben's brother Josh came over and we had Japanese night! It was awesome. We make okonomiyaki, drank kirin, watched Gaki no Tsukai, and topped it all off with some orange cake. Gaki no Tsukai is a hilarious and bizarre Japanese game show that I absolutely love. Though I pretty much love all Japanese game shows. I LOVE LOVE LOVE Sasuke (Ninja Warrior) too.

Okonomiyaki is a savory Japanese pancake with cabbage in the batter and usually prawns and bacon cooked into one side. You then top it with a variety of ingredients, including okonomiyaki sauce, spicy mustard, scallion, pickled ginger, some form of aonori (seaweed powder, sometimes mixed with flavorings and sesame seeds), and some other non-vegan stuff.


We made our okonomiyaki with the Vegg and it was SOOOO good. This was my first time having okonomiyaki and I was surprised at how filling it is. I couldn't even eat a whole one. Anyway, enjoy!

Pancake
1 C Cake flour
1/2 tsp Baking powder
1 Tbs Dulse (optional)
3/4 C Water
4 Tbs prepared Vegg
1 C Cabbage, shredded
1/2 C Green onions, chopped

Spicy Mayo
1/2 C Vegenaise
1 Tbs Sriracha

Okonomiyaki Sauce
2 Tbs Ketchup
2 Tbs Vegan Worcestershire sauce

Garnish Ideas
Some kind of 'meat' (we use tempeh bacon and breaded vegan 'shrimp')
Green onions
Sesame seeds
Furikake (seaweed rice seasoning)
Aonori (seaweed powder)
Beni shoga (pickled ginger)
Chopped nori

Mix water, Vegg powder, and dulse in the blender. Pour into a bowl and mix in the cake flour and baking powder until combined. Fold in the cabbage and green onions.


Heat a non-stick skillet or griddle over medium-high heat. 

Chop your 'meat.' We didn't chop ours since that is the traditional way but if you are using vegan shrimp I would recommend it. Since the vegan shrimp is pretty chewy I didn't like the big pieces. I think bite-size pieces would be best.

This recipe should make 4-5 pancakes. If you are using a skillet, pour part of the batter in and flatten slightly. Press in your 'meat' as seen in the pictures. Cover and cook for 2 minutes. Flip the pancake, and then cover and cook for another 2 minutes. Continue cooking and flipping until the pancake is browned on the outside and cooked all the way through.


If you are using a griddle, pour 4-5 pancakes on the griddle and flatter slightly. Press in your 'meat' as seen in the pictures. Let cook until the undersides are lightly browned and then flip. Continue cooking and flipping until the pancake is browned on the outside and cooked all the way through.

While your pancakes are cooking, make your okonomiyaki sauce and spicy mayo (both so good! I definitely recommend them.).

When the pancakes are done, brush with okonomiyaki sauce and garnish with spicy mayo and the rest of the toppings of your choice. My favorites were the sauces, green onions, sesame seeds, and aonori.

Recipe thanks to:
Veggietorials

Saturday, November 17, 2012

Fall 2012 Symantec Dutch Oven Cook-Off

This year Ben and I participated in the Symantec Fall Dutch Oven Cook-Off again. We've participated twice before (here and here) and won second place dessert with our vegan peach pie. This year, we won FIRST place dessert with a Scandinavian Almond Cake served with fresh mint and strawberry. People thought it was preeeeeeetty fancy and seemed to like how it tasted too! Needless to say I was pretty excited.

I did a test run a week or two before the cook off since I was veganizing the recipe and had a little fun. Ben and I both tried our own veganizations and we had a mini cook-off. Mine is on the right... I think you know who won. We went with his recipe on the day of :)

Cooking
What we gave out
The cake--it got a little brown on the top but was perfect inside
Giving out samples

Friday, November 16, 2012

Vegan French Onion Soup Sandwich Recipe

Mmmmm these sandwiches were sooo gooood. Not healthy by any means, but a decadent twist on a grilled cheese. Of course, I love anything with caramelized onions in it, but the thyme, black pepper, and 'beef' broth really made these.

2 large Yellow onions
3 Tbs Earth Balance, plus some for buttering the bread
1 Tbs Olive oil
1 tsp Salt
1 tsp Thyme
1/2 tsp Black pepper
1 tsp Sugar or agave
1/3 C Vegan beef broth (I used Not-Beef cubes)
1/2 C Daiya mozzarella
4-8 slices Bread (depending on how much cheese and onion mixture you put in each sandwich)

Peel the onions and cut them in half. Slice them into 1/4-inch thick semi-circles and set them aside.

Place a medium, heavy bottom sauce pan over medium heat. Add the Earth Balance and olive oil and stir until Earth Balance is melted. Add the sliced onions all at once. Stir to coat the onions in the oil. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, thyme, and pepper and stir.


Place a lid on the pan and allow the onions to cook, stirring about every 5 minutes, for 25 minutes. Lower the heat if the onions are browning too quickly--patience is the key here! This should take 25 minutes at least! The onions will begin to brown, break down, and resemble an onion jam.


When onions are entirely browned and completely soft, add the 'beef' broth to the pan. Using a wooden spoon, scrape any burned bits off of the bottom and stir the onions until the liquid evaporates and the mixture sticks together. Remove from heat while you assemble the sandwiches.

You have two options for assembling these sandwiches: the healthy-ish way, and the completely unhealthy way.

Healthy-ish way:
Take your bread and place it under the broiler (a toaster oven would work well here) until just browned. Place the toasted side down, and spread some Daiya on the other side. Place bread back under the broiler with the Daiya side up until the Daiya is melted and the bread is completely toasted. Remove from the oven and spoon some of the warm onion mixture on the bread.

Completely unhealthy way:
Butter one side of each slice of bread. On the unbuttered, side sprinkle some Daiya and top with the warm onion mixture, followed by more Daiya and the final piece of sandwich bread. Cook sandwiches over medium heat in a saute pan. Flip and cook until golden on the outside and melty on the inside.


Recipe thanks to:
Joy the Baker