Monday, May 9, 2011

Basic Vegan Waffles with Oat Flour

This is a simple recipe for vegan waffles, very basic and plain. You can modify it to your taste by adding things you like to it, like cinnamon and nutmeg, or orange extract, anything you can think of. In my research I found few good recipes for vegan waffles online, but it just wasn't enough, I needed to make few changes here and there. So I came out with this healthy version of my own vegan waffles recipe. I am currently experimenting with oat flour, which is very healthy, has a lot of fiber and protein, and so I wanted to incorporate oat flour into this breakfast (well, or dessert) treat. Waffles came out super tasty, moist on the inside, brown and crispy on the outside. Pictures will follow soon :)

Basic Vegan Waffles

1 cup all-purpose flour
3/4 cup oat flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups soy milk (regular or light)
1/4 cup water
1/4 cup canola oil
1/2 tsp vanilla 
3 TBSP light brown sugar

Mix all dry ingredients in a bowl, add soy milk, oil and sugar and mix until well combined. Pre-heat your waffle iron and make waffles according to the directions. Depends on the size of your iron, this recipe made about 6 - 7" round Belgian waffles. Serve with whatever topping you wish. Hazelnut spread and bananas, fresh fruit and whipped cream, maple syrup... anything you want.

Monday, March 14, 2011

Vegan Coconut Bars

All I have to say is: SUPERB! I love it! Nutty, chocolaty with a lot of coconut flavor coming from sweetened coconut flakes and gooey coconut milk "caramel". Must try this recipe. Like the author calls those - MAGICAL! This is a "do ahead" dessert - it needs to be chilled at least 4 hrs before slicing, but for better results should be chilled overnight. Taste better the next day anyways.

Magical Coconut Cookie Bars
{Recipe adapted from Vegan Cookies Invade Your Cookie Jar}

1 14 oz can of coconut milk (regular or light, I used light)
2/3 cup of brown sugar
2 cups graham cracker crumb
1/2 cup melted non-hydrogenated margarine
2 TBS sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup chopped walnuts or pecans
(optional - 1/2 cup slivered raw almonds)

In a large saucepan whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove mixture from the heat and let it cool while preparing the crust.
Pre-heat the oven to 350 degrees. Line 9 x 13 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and 2 TBS sugar. Mix well to moisten all the crumbs. Firmly pressed the crumb mixture into the prepared pan, pressing it evenly.  Pour the warm coconut milk "caramel" over the crust. Top with even layer of the chocolate chip, coconut flakes and nuts, in that order. Firmly pat everything down. Bake 28-30 minutes until golden. Remove from the oven and cool down for few hours before cutting. Best to chill overnight.

My Vegan Journey - the Begining

Today is 30 days sine I stopped eating animal products, eggs, diary, basically anything that comes from animals. I needed a challenge. On February 14, 2011 I decided to give it a try and see if i could be vegan. I quit "cold turkey" or, as I heard them say "cold tofu"... and I like it! I have my moments of weakness when I think I would love to have a big, juicy ham slice with my breakfast, or a turkey sandwich, but I haven't given up, I have been vegan for 30 days and I am going for more, one month at the time... It definitely gets easier and easier. In the moments of weakness I read a story or two from Kathy Freston book "Veganist" or browse through vegan blogs or books in search of inspiration. My vegan cookbook library is growing rapidly, so many amazing recipes and ideas. It's so much more challenging, so much more fun in the kitchen. And my weakness - baking - who needs eggs to make cupcakes? Heavy cream? Why? Use coconut milk... It taste better and definitely a healthier alternative for deserts.

So as I am starting this Vegan Journey, this blog will be my recipe book. I will no longer be posting anything that has meat, cheese, milk or eggs on it. Only vegan recipes :) But please don't be discouraged to check it out once on a while. Just a few months ago, I would never imagine myself not eating meat (believe me! I am 100% polish, all we eat is MEAT!!!) but by exploring the subject, and reading a lot of vegan literature I decided to make the switch. Trying vegan recipes one at the time made me realize that you don't really miss much by eliminating meat and diary from your diet. After one month of being vegan, I noticed small changes in my life. I lost few pounds, I feel better, and I am much more happy. I am so much more concise of what I eat. And I feel great about my small contribution to the world :).

By the way - vegan desserts are awesome! Even if you're not a vegan I encourage you to try vegan baking. My favorite vegan baking books: Isa Chandra Moskovitz & Terry Hope Romero - "Vegan Cupcakes Take Over the World" and "Vegan Cookies Invade your Cookie Jar", also "The Joy of Vegan Baking" by Colleen Patrick Gourdeau.

Thursday, February 17, 2011

Curried Quinoa Salad with Mango

My friend brought it over for a party and I fell in love with this wonderful and easy dish. Served over bed of fresh spinach makes a quick and easy lunch. Holds well in the refrigerator for few days. The original recipe is from Epicurious and I made few little changes to my taste. This is 100% vegan.

  • 1 cup uncooked white Quinoa
  • 1 cup diced seedless cucumber
  • 1 mango, diced
  • 2 TBS chopped green onions or chives
  • 1 tsp chopped cilantro (optional)
  • 1/4 cup canola oil
  • 2 TBS rice vinegar (or any other vinegar)
  • 1 TBS mango chutney
  • 1 1/2 tsp curry powder
  • 1/4 tsp dry mustard
  • 1 TBS agave nectar (optional)

For 1 cup of quinoa you need about 2 cups of water. Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.
Meanwhile, whisk all dressing ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Add chopped mango, cucumber, green onions, and cilantro.