Roti and Chickpea Curry

This is an extremely simple and quick recipe that makes an abundance of delicious food. If you don't try to eat it all for yourself - you have great willpower. The spicy and saucy element of the chickpea curry combined with juicy and slightly bitter kale and spinach adds an even healthier element. These elements all wrapped in a thin whole wheat roti make the perfect combination between crisp and soft.

(Chickpea Curry Ingredients)

• 2 cups of Cooked Chickpeas
• 3 cloves of Garlic (minced)
• 1 small Onion (minced)
• 1 tsp of Ginger (minced)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/2 tsp of Turmeric
• Pinch of Cardamom and Garam Masala
• 1/2 cup of Tomato Sauce
• Pinch of Sea Salt (optional)

(Roti Bread Ingredients)

• 1 and 1/2 cups White Whole Wheat
• 2 tbl Olive Oil (or Vegan Ghee)
• 1/4 tsp Sea Salt
• 1/2 cup of Warm Water

(Directions)

• For the Chickpea Curry: You can simply dry cook your onions, garlic and ginger until lightly softened and then add your spices.
• Stir a bit more and then add your chickpeas and tomato sauce. Readjust the spices to your taste


• For the Roti : YMix the ingredients and knead for about 2-5 minute and then cover with a damp towel for about 10 minutes.
• cut your bread dough into fourths or sixths, then roll out as thin as you can all around with a rolling pin. Make sure that there are no holes in the dough and then place onto a lightly creased large pan set on low heat.
• Spread it out a little thinner, flip it after a minute and put the curry on the cooked side after about 30 seconds.
• Fold your sides over to make a sort of burrito or undercook and wrap into triangles (similar to normal roti).

Strawberry Butter (or Strawberry White Chocolate)

It seems complex with the variety of things that you can do with coconut oil, salt, sugar and some fruit. You can make frostings, versions of chocolate, butters and lots of other delicious desserts. In a sense - you can use this recipe to make raw vegan ice cream as well as the above mentioned sweets. The only thing that changes the form is what you place your decadent mixture into - regular or nonstick pans.

(Strawberry Butter Ingredients)

• 1 cup of Melted Coconut Oil
• 1/2 cup of Powdered Sugar
• 5 sliced Strawberries
• A pinch of Sea Salt

(Directions)

• Mix in a blender until everything is pink and you see little to no flecks of strawberry.
• If you want to use as butter: Place into a non-stick pan if you don't want it to freeze completely


• If you want to use it as chocolate: Add just a touch more of powdered sugar and place it into a regular dish and freeze.

Use to top baked donuts and pretzels (my personal favorite), buns or eat it straight to your hearts content.

(Ihop-style) White Chocolate Peppermint Pancakes

This is a great treat for those that have a sweet tooth and just generally love the holidays. There's not much of an offset between the sweet and savory - so I added cinnamon to make it seem like a slightly mature taste as well as adding a lot less sugar than usual to the pancake batter. May it fill your hearts (and your stomachs) with holiday cheer.

(Pancake Batter Ingredients)

• 1 cup of White Whole Wheat
• 1/2 cup of All-Purpose Flour
• 1/4 tsp of Sea Salt
• 1 tbl of Raw Sugar
• 1/2 tsp of Baking Soda
• 1/2 tsp of Baking Powder
• 1 cup of Vegan Buttermilk (with ACV)
• 1/4 package of Medium-Firm Tofu (blend with buttermilk)
• Vegan White Chocolate Chips(recipe below)

(Vegan White Chocolate Chips Ingredients)

• 1/2 Vanilla Bean (scraped)
• 1/4 cup of Coconut Oil (melted
• 1/2 cup of Powdered Sugar
• A pinch of Sea Salt

(Toppings)

• Crushed peppermint candy)
• Whipped coconut cream (unsweetened)

(Directions)

• Mix all of your pancake batter ingredients together.Set aside.
• For white chocolate chips: stir your ingredients together. Place onto a plate and put into the freezer for about five to ten minutes or until slightly hardened.
• Chop into small, equal sized pieces, and stir into the pancake batter.
• Spray a large non-stick pan with cooking spray and set it on the lowest setting for your pancakes.
• Once the pancakes have started to firm up on the bottom you can turn the heat up lightly, flip once they bubble and repeat until finished.
• Cover with whipped coconut cream (unsweetened), bits of crushed peppermint candy/candy canes and hit with a few dashes of cinnamon.
• Enjoy!

Somalian Fried Rice (Surbiyaan) and Tikka Masala Tofu

This is the first Somalian dish that I've made and I absolutely love it. A mix of my favorite flavors, spice, and herbs make this a wonderful one-pot dish for anyone. To cool it down it is best to serve with a few nice pieces of muufo and have a great family meal. I took an easy shortcut with this - so feel free to do the same.

(Somalian Fried Rice Ingredients)

• 1 package of Saffron/Basmati Rice
• 1/4 cup Brown Rice (long grain)
• 1 Small Bell Pepper
• 1/2 Red Onion
• 4 cloves of Minced Garlic
• 1/2 small Jalapeno (minced)
• 2 tsp Cinnamon
  
• 1/4 tsp Cardamom
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Coriander
• Minced Cilantro (at the end)
• Water

(Tikka Masala Tofu Ingredients)

• 1/2 Package Firm Tofu
• 1/2 tsp Red Pepper Flakes
• 1 Small Minced Onion
• 2 cloves of Garlic (minced)
• 1 tsp Cumin
• 1-2 tsp of Cinnamon
• 1/4 tsp of Coriander and Nutmeg
• A pinch of Allspice
• Minced Cilantro
• 1/2 cup Tomato Sauce
• 1/4 cup Non-Dairy Milk

(Directions)

• For the Fried Rice: Add your spices to the water and once it comes to a full boil you can add the peppers, garlic and rice. Place the pot top on top of them.
• Slice your red onion. Dry cook onion in a pan and once the rice is finished steaming.
• Turn the heat off and keep the lid on for 15 minutes. Then you can add in the onions and cilantro.
• Serve next to some muufo with cilantro and the tikka masala and enjoy!


• For the Tikka Masala Tofu: Marinate your tofu in everything but the last two ingredients for at least 3-5 hours and cook with 1/2 tsp of Olive Oil until the tofu is well browned.
• Add the tomato sauce and let it cook for about 5 minutes - then slowly stir in the soy mil.
• Cook for one more minute and turn off the heat. Place on top of your fried rice.

Raw Vegan Fruit Cake

Delicious, fresh, moist and fruity - these tasty little snacks are quite healthy too. They're easy to make and great for kids!

(Fruit Cake Ingredients)

• 1 cup of Base Flour
• 4 tbl Coconut Oil
• 3 tbl Raw Sugar
• 1/2 Juicy Apple (your choice)
• Chopped (dried) Pineapple, Cherry and Cashews

(Directions)

• Mix together, form into balls and place into the freeze for thirty minutes.
• Let them defrost for a moment and serve for Christmas or any time.

I hope that you enjoy this quick snack!

Raw Vegan (and Gluten-Free) Christmas Cookies

I've been obsessed with raw vegan goodies lately - but thank goodness that I have the excuse of the holidays to bake them. As you can see - I have a decadent array of cookies that would make any child squeal with glee. Before you ask - yes I did, but only with the gingerbread, - they're just so cute! The best part is that they're made with the same base ingredients that anyone would have in their household. Just tweak it to your liking and be on your merry way.

(Base Flour Ingredients)

• 1 cup of GF Oats
• 1/4 cup of Black Chia Seeds
• 2 tbl Sesame Seeds
• 1/4 cup of Raw Sugar
• 1 pinch of Sea Salt

(Peanut Butter Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup Raw Nut Butter (any type)
• 2-4 tbl Coconut Oil
• 1 tbl Extra Sugar (per cookie)
• Minced Nuts

(Gingerbread Cookies Ingredients)

• 1 cup of Base Flour
• 1/2 tbl Blackstrap Molasses (or Yacon Syrup)
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2-4 tbl Coconut Oil
• 1 tbl of Fresh Minced Ginger
• A small pinch of Cardamom and Allspice

(Snickerdoodle Cookies Ingredients)

• 1 cup of Base Flour
• 1/4 cup of Sugar
• 2-4 tbl Coconut Oil
• 1 tsp of Cinnamon
• Raw Cinnamon Sugar to roll cookies in

(Directions)

• For the Base Flour: Blend or process for about five minutes and then set aside while you configure which recipe you want to use.


• Peanut butter cookies: Mix all of the ingredients together, mold them and then place them in the freezer. These are the absolute best when frozen - but you decide.


• For the Gingerbread cookies: Mix all of the ingredients together.
• Coat an entire pan with the dough, place it into the fridge to slightly harden and then cut out the cookies.
• Refrigerate.


• For the Snickerdoodle cookies: Mix all of the ingredients together.
• Roll into a log, then chill.
• Once firm, slice and coat in the cinnamon sugar. Refrigerate.
• Enjoy!

Eeyore Bento

An Eeyore Bento that I'm entering for the Cooking Gallery's new bento contest. ^^ I realized that  I colored Eeyore the wrong way and so placed some oddly colored (Eeyore's true color) vegan tamagoyaki at the very bottom. I hope that you and everyone else loves it!

Eeyore Bento Ingredients:

Brown and White Rice Onigiri

Purple Vegan Tamagoyaki

Steamed Tofu

Steamed Kale

Mini Sweet Bell Peppers

Pink Mochi

Nori

Soy Cheese

Mung Beans

Orange Slices



Wish me luck, everyone! ^^

Funky Monkey Cheesecake (Raw Vegan)

It might not look like much - but this is purely heaven. You can eat it straight from the mixer as a sort of pudding, keep it cool for a mousse or keep it on the chill side for a nice cheesecake. The best part is when it is between fresh and frozen and you get easy to cut slices with a few chunks of velvety smooth peanut butter. Not to mention the sea salt crust with chocolate, fresh coconut, various nuts and seeds and raw cocoa powder. My first raw vegan dessert (after a raw vegan meal) and most definitely not my last.

(Funky Monkey Cheesecake Filling Ingredients)

• 1 Large Banana (Brown)
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Fresh Lemon Juice
• 1/4 cup of Raw Sugar
• 1-2 cups of Raw Soaked Cashews(for 24 hours)
• A pinch of Sea Salt
• 1/4 cup of Raw Hemp Milk (or similar)
• 2-5 tbl of Coconut Oil (melted)
• 1/8 cup of Raw Nut Butter
• Raw Cocoa Nibs (optional)

(Funky Monkey Crust Ingredients)

• 20-40 strips of Fresh Coconut
• 3 tbl of Raw Sugar
• 1 tbl of Chia Seeds
• 2 tbl of Sesame Seeds
• 1/2 cup of Raw Oats
• A pinch of Sea Salt
• Halved Peanuts (as much as you want)
• 5 tbl of Coconut Oil (melted)
• 1/4 cup of Raw Cocoa Powder

(Directions)

• Cheesecake Filling: Blend all of your ingredients together for the filling. (Don't include the peanut butter.)
• Taste, then let cool in the fridge.


• Funky Monkey Crust: Cover the coconut strips with the chia seeds and sugar in a pan. Toast everything together very lightly.
• Process the toasted strips,seeds, and sugar with the rest of the ingredients into crumbs using a blender/processor.
• Press into a baking dish greased with coconut oil and stash in the freezer for about 30 minutes 


• Add in your cheesecake filling and place back in the freezer for about 20 more minutes.
• Swirl in your peanut butter, smooth over and then place in the freezer for about two hours or until it seems ready.

I hope that you enjoy it!

Apam Balik (Malaysian Peanut Pancake)

My mother always used to make peanut pancakes, but they never turned out as well as the soft and cakey ones we used to buy. Of course, my mother tended to use those smokey dried peanuts for a savory biscuit-type, and she tended to use peanut butter for her thick and extremely rich pancakes. These are more my style - what with delicious lemon peel and pistachio crepes and another being the favorite of everyone in our house; sugar, salt, cinnamon, minced peanuts and "butter".

Basic Crepe Batter Recipe:

1 and 1/2 cups Whole Wheat Flour

1 and 1/2 cups of Soymilk

1 cup of Cold Water

1 tsp of Cornstarch + 1 tsp of Cold Water (mix it well)

3 tbl of Oil (preferably Coconut)

1/4 tsp of Vanilla Extract

1/4 Package of Medium-Firm Tofu (not squeezed)

1 tbl of Sugar

A pinch of Salt

Original Peanut Filling:

1/4 cup of Minced Peanuts

Salt, Sugar and Cinnamon to taste

Margarine to add

Lemon-Pistachio Twist:

1/4 cup of Minced Pistachios

3 Small Lemon Peels (skin only) Minced

Salt and Sugar to taste

Margarine (optional, this was not added)

Mix all of your ingredients together for the crepe batter, adding the liquids first, then the oil and adding the cornstarch slurry last. Mix it well until slightly bubbly and let it sit for about an hour or two. Afterwards, put all of your ingredients into a blender and mix for about one minute. Meanwhile, heat up a non-stick skillet or cast iron pan and lightly spray or rub down a small amount of oil. Turn the heat onto low, grab a pot top and pour a bit of your batter into the pan. Use the back of the spoon to make it thinner, add your preferred filling all around the pancake and then place the pot lid onto the pan. Let that steam for a few minutes and then rub a rubber spatula under it to loosen it. Fold one half over and let that brown with the top on, flip over and repeat. Let it cool down a bit in the pan and then eat as you like.

I hope that you enjoy this wonderful dish!

Minnie Mouse Bento (Candy-Cane Style)

I'll admit - I'm not very good at taking pictures and I'm surely not the greatest at making bentos - but this one made me very proud. Although Minnie Mouse's face is a bit too masculine and puppet-like, it is very unique in the sense that it is vegan and is free-formed. But either way - I hope that you guys like it.

Minnie Mouse Ingredient List:

Green and Red Grapes

Blackberries

Sliced Radish

Brocolli

2 Gardein Veggie Burgers (for the head)

Just Bento Fried Rice (sans soy sauce)

Nori

Sriracha

Soy Cheese (Tofutti)



2 Vegan Egg Sheets
Strawberries, Mini Sweet Peppers and Black Olives

I'm developing my skills (and will continue to do so) but I hope that you can all enjoy these wonderful bentos! ^^

Merry Christmas Spongebob Bento

I found some vegan food markers that I have been wanting to try for AGES. Spongebob is depicted as a simple limb-less sponge with a lot of holiday spirit (and a slight creepiness)! And Plankton is made in the same limb-less way because I felt a bit lazy and it would be heard to fit their limbs on the pasta. There's an artichoke and nori tree with fresh baked bread and even fresher vegetables.

Spongebob Bento Ingredient List:

Radishes, Tomatoes, Pea Pods, Artichoke Bottoms, Cilantro and Mushrooms

A serving of Spaghetti With Mixed-Bean Sauce

Nori, Soy Cheese, Vegan Food Markers

1 "Peasant Bread" Rosemary Bun

Carrots and Cilantro for the border

Sriracha for cheeks

This was the hardest bento for me to make - but remember kids, practice makes perfect. And it gets even better when you have pictures to reference the characters from. You could make your own little advent calendar for bentos and share the holiday spirit with your whole family every day of this month! Enjoy this little tidbit! 

Sweet Potato Waffles

A very lovely person went to the store and bought a cheap waffle iron just for me! I've been wanting home-made waffles for years and lately I've been using it for at least five times a week, when I can. My favorite type of waffle is set just before you - sweet potato with cinnamon and nutmeg. Originally I had just made them to get rid of the extra sweet potato pie filling from Thanksgiving. But for now - I'm hooked.

(Sweet Potato Waffle Ingredients)

• 1 Large Diced Sweet Potato (Boiled)
• 1/2 cup of White Whole Wheat Flour
• 1/2 cup of All-Purpose Flour
• 1/4 cup of Sugar
• Enough Non-Dairy Milk to Thin it out
• Cinnamon and Nutmeg to taste
• A pinch of Salt
• 2 tbl of Oil (optional

(Directions)

• It is best to use an electric mixer to blend ingredients while you heat up your waffle iron.
• Follow waffle iron instructions as best as you can and keep the already made waffles in an oven at 200 degrees to stay warm until you're ready to eat.
• Cover with your favorite fruits, some coconut cream and enjoy!

Chocolate Covered French Fries (With Tofu Bacon)

It seems like an extremely odd combo - but it works quite well. The smoky and crisp tofu, silky, sweet and slightly bitter chocolate paired with fatty peanut butter and crisp and salty french fries. This isn't unhealthy at all - though, the french fries are baked, the tofu is lightly pan-fried and the dark chocolate is about 75% dark chocolate. You can use milk chocolate to make this thick and tantalizing treat even more decadent.

(Chocolate Covered French Fries (With Tofu Bacon)Ingredients)

• 2 Potatoes (Steamed or Soaked in Cold Water)
• 1/4 of a Package of Extra-Firm Tofu
• 1/8 of a Package of Chocolate
• 1-3 tbl of Peanut Butter
• Enough Paprika, Chili Powder,Sea Salt to Taste
• Enough Oil to cook the Potatoes and Tofu

(Directions)

• Par-cook your potatoes after cutting them into french fry shapes and press your tofu.
• Let the potatoes cool down on some paper towels and then pan-fry or bake them until thoroughly browned (350 degrees in the oven).
• Afterwards you can cover your tofu in the spices,then pan fry in a little oil until very crisp.
• Add the spices to both the potatoes and tofu, then melt your chocolate.
• Either stuff the french fries into a cone or stack them on your plate and drizzle on the melted chocolate, extra salt, peanut butter and your tofu.
• Eat while warm and enjoy your blissful (and somewhat healthy) treat!

The Thanksgiving Plate (The Prequel To Christmas)

These are just the basic staples of a southern Thanksgiving, and what we have on Thanksgiving in this house is generally what we also have on Christmas. Delicious and extremely moist cornbread stuffing, "turkey", steamed greens, fresh greenbeans and soft and smooth sweet potato pie. Almost everything was completely homemade for this dish.

Sweet Potato Pie Crust:
1 and 1/2 cups White Whole Wheat
1 and 1/2 cups All-Purpose Flour
1/4 cup of Sugar
1 tsp of Sea Salt
1/2-3/4 cup of Cold Coconut Oil
A few tbl of Non-dairy Milk

Sweet Potato Pie Filling Recipe:
1-2 Large Sweet Potatoes (boiled, then skin removed)
1/4 package of Silken Tofu
1/2 cup of Sugar
1 tsp of Vanilla Extract
1/2 tsp of Sea Salt
Nutmeg to taste
Enough Non-Dairy Milk to mix it

Mix the dry ingredients together and flake in the coconut oil until it becomes moist for the crust. Dribble in a bit of the milk and then knead until it all comes together. Wrap in plastic and refridgerate for about 30 minutes. Roll it out and cut out your rounds, then thin it out a bit more. Pinch around the edges to make the crust and dock the bottom - or use leftover dough for the crust. Bake it for five minutes at 350 degrees then fill with the sweet potato pie filling and bake until the filling has firmed up.

Mix all of the ingredients together until smooth for the filling (some tiny lumps might be there) and set aside. Place into a pastry bag or spoon onto the crust.

Cornbread Stuffing Recipe:
[1 and 1/2 cups White Whole Wheat
1 cup of Cornmeal
1/2 tsp of Sea Salt
2 tbl of Sweetener
1 cup of Non-Dairy Milk] - Mix together and bake at 350 degrees until browned well.
 
1/2 cup of Toasted Bread Cubes
1-2 cups of Cream of Mushroom Soup (I made my own)
Equal amounts of Cooked Celery, Green Bell Pepper, Onions (and a small amount of Garlic)
Salt, Rosemary, Thyme, Basil, Oregano and Sage to taste
1-2 cups of Veggie Broth (you can use leftovers from the vegetables and water)

Mix all of the ingredients together and chop with a large spoon until it has all become a very moist amount of food. Pour into a non-stick pan or grease another large one and bake at 350 degrees until fully browned and cooked.

Vegan Turkey Legs Recipe:
1 Box of Arrowhead Mills Vital Wheat Gluten
1/2 cup of Pureed Chickpeas and Water
1/2 tsp of Sea Salt and Smoked Paprika
Enough Water to Mix (Allow some of the VWG to stay in)

Mix until you get a slight bit of spring from your seitan and split into six equal pieces. Shape into whatever you wish, cover in two long pieces of aluminum foil, wrap it tightly and then boil/steam for about thirty minutes. Crisp it afterwards and season as you like throughout the whole process, serve with whatever you like and enjoy!

Finn and Jake Burger

Oh no! Finn and Jake have been kidnapped by a semi-lazy (at the moment) bento artist and can't shout for help! They've been made into delicious soy-cheese figures with nori eyes all atop a delicious veggie burger with all of the fixin's! Will you save Finn and Jake or will you be too tempted by this delicious burger?

Ingredient List:

1 Gardein Veggie Burger

2 slices of Vegan Flat-Bread Rounds

A handful of Lettuce

2 slices of a Brown Tomato

A Sprinkle of Onions

A smidge of Spicy Hummus

Enjoy!

Happy Thanksgiving Bento

Happy Thanksgiving to all that celebrate it! I made this last Saturday as a small "snack" bento but it can be eaten at any time!

Ingredient List:

Nori

1 Vegan Turkey Leg (recipe coming soon)

1 Brown Rice Onigiri (with Carrot and Radish Tail, Mouth and Snood)

5 Rolls of Vegan Tamagoyaki

3 Pumpkin Shaped Beet Slices (Raw)

Slices of Radish

Carrots

Four Slices of Hachiya Persimmon (to be eaten with the Cucumber)

A bit of Cucumber Salad

A Border of Cilantro and Parsley

I hope that you enjoy!

Happy Birthday Tres Leches

(Tres Leches Cake Ingredients)

• 1/2 cup of Soy Milk/Rice Milk
• 1/2 cup of Almond Milk
• 1 and 1/2 tsp Vanilla Extract
• 1 tsp of Apple Cider Vinegar
• 1/3 cup Melted Coconut Oil
• 1 and 1/2 cups Cake Flour
• 3/4 cups of White Sugar (add less if it is a sugary frosting)
• 1 tsp of Baking Soda
• 1 tsp of Baking Powder
• 1/4 tsp of Sea Salt
• A pinch of cinnamon (optional)

(Tres Leches Blend)

• 3/4 cup Coconut Milk
• 3/4 cup Almond Milk
• 3/4 cup Soy/rice milk

(Whipped Topping)

• Coconut Cream (refrigerated and whipped)

(Directions)

• Combine your dry ingredients together and wet ingredients (separately). Then slowly add the wet to the dry. Combine until everything has come together well and then place into a lightly greased pan.
• Bake for about 30 minutes at 350 degrees or until well browned. Let it cool completely and cut off the top.
• Poke as many holes into the cake with them as you can. After that, mix your Tres Leches blend and slowly pour it over the cake (do this in batches and let the cake soak up each one).
• Let it sit in the fridge for about 24 hours and then cover in whipped and refrigerated (full-fat) coconut cream.
• Serve with your favorite fruits and stash the rest later.(it tastes amazing the next day).
• Enjoy!

I hope that you enjoy the cake as much as my family and I did!

How To Make Spring Rolls Tutorial (Thai-Style)

(Clockwise) Red cabbage, garlic, tofu, red pepper, lime, peanuts

Lightly toast your minced peanuts and toss in the other ingredients with oil, vegan fish sauce and/or tamari.

Soak your rice paper for 10 seconds on each side, then lay on a plate.
  

Fill one side and tightly roll your spring roll, folding in the sides as you go.

Lightly coat in corn starch or rice flour and pan-fry.



Serve with dipping sauce, garnish and dust with lime salt (optional).

Enjoy!

Island Scones

These taste like a pacific-banana bread that I positively adore, respite the lack of a dark color. But you do what you have to when you have a small stove that goes out quickly - and especially when you're craving sweets.

(Island Scones Ingredients)

• 1 Mashed Banana
• 1/2 of One Lime (juice and some peel)
• 1/4-1/2 cup of Sugar
• 5 tbl of (Dry or Fresh) Pineapple
• 1/2 tsp of Vanilla Extract
• 1/2 Cup of Light Coconut Milk
• 1 Cup of Pulverised Oatmeal
• 1 Cup of Whole White Wheat
• 1/2 cup of Pulverised Coconut
• 1/2 tbl of Baking Powder
• A Pinch of Sea Salt

(Directions)

• Preheat at 350 degrees
• Mix your dry and wet ingredients separately.
• Add in the wet to the dry and shape into triangular shapes.
• You can cover the tops in sugar, and then bake at 350 degrees for about 30 minutes or until fully browned.
• Coat with a mixture of pineapple juice and powdered sugar.Serve warm.
• Enjoy!

I hope you enjoy your taste of island bliss!

German-Mexican Baked Sopapilla/Calzone

This is more New Mexican style than anything, but its absolutely delicious so it really doesn't matter. If its German, Mexican or Italian your only reply will be muffled sounds of pleasure from this meal. Filled with two types of beans, onions, jackfruit, jalapeno jam, taco seasoning, cilantro, sun-dried tomatoes and covered in a whole wheat-rye crust, this can't be beat. Serve it with your favorite sauce and watch your family ask for more.

(Sopapilla/Calzone Dough Ingredients)

• 1 and 1/2 cup White Whole Wheat
• 1 cup of Dark Rye Flour
• 1/2 tbl of Baking Powder
• 1/2 tsp of Garlic Powder
• A pinch of Salt
• 3 tbl of Olive Oil
• Enough Water to Mix

(Jalapeno Jam Ingredients)

• 3 tbl of Red Pepper Flakes
• 1 Large Jalapeno Pepper
• 1/4 cup of Sugar
• 1/2 cup of Water
• 1/2 tbl Cornstarch + Water
• Juice of 1/4 Lime
• A pinch of Salt

(Filling Ingredients- you can add something different if you want)

• Refried pinto beans
• Cooked Black beans
• Chopped onions
• Cilantro
• Taco-seasoned jackfruit
• Jalapeno Jam (recipe above)
• sun-dried tomatoes(flavored with cumin, garlic powder and chili powder)

(Directions)

• Preheat oven at 400 degrees


• Sopapilla/Calzone Dough: Mix your ingredients together and knead them for about 10 minute. Coat with a light spray of oil or non-stick spray and let it rest for about an hour.


• Jalapeno Jam:: Cook this once all of the fillings have been added so that it has no chance of crystallizing.
• Mince up your jalapeno (keep the seeds) and throw away the stem.
• Boil your sugar and water (no cornstarch water mixture) and then throw in the jalapeno.
• Let it simmer for about 10-15 minutes with a lid on the pot and then add your lime juice and salt.
• Add the other pepper flakes a few moments later and then add your cornstarch mixture, after it simmers a bit more you can turn the heat off. Use warm so that it has no chance of crystallizing.


• Assembly: Spread your desired fillings on one half of the dough. Be sure to add extra jalapeno jam around the edges to help seal.
• Fold dough over the filling and pinch the edges. Spray calzone with more non-stick spray, cover in sea salt and cut three slits into the pastry.
• Bake at 400 degrees for about 25 minutes, then coat with more jam and turn the heat up to 450 degrees. Heat until glazed.
• Cut into serving pieces with salsa and enjoy.

German Chocolate Sweet Rolls

I made these the day of Halloween for a Hansel and Gretel themed dinner, but didn't get to post it until now. As everyone knows, the best part of a sweet roll (or cinnamon bun) is the middle - but now every bit is just as delicious! I coated it with a simple icing of cocoa powder, powdered sugar, salt and non-dairy milk and made sure that the inside had a similar covering. Sweet and oh so delicious - just like the kids would have wanted.

(Sweet Rolls Dough Ingredients)

• 1 and 1/2 tsp Rapid-Rise Yeast
• 1/2 tbl Sweetener
• 1 Cup of Warm Water
• 1/2 Cup of Sweetener
• 2 and 1/2 cups of Whole Wheat Flour
• A Pinch of Sea Salt

(Sweet Rolls Filling Ingredients)

• 1 Bar of Melted Dark Chocolate (or Cocoa Powder,Oil,Non-dairy Milk, and Sweetener)
• 1/4 cup of Unsweetened Coconut Shreds
• 5 tbl of Kinako Powder (optional)
• A handful of Walnuts

(Icing Ingredients)

• 1/2 Cup of Cocoa Powder
• Enough Non-Dairy Milk to Mix (dont make sauce runny)
• Powdered sugar
• A Pinch of Sea Salt

(Directions)

• Preheat oven to 350 degrees.
• For the sweet roll dough and filling: Mix the first three ingredients (only 1/4 of water) together. After about ten minutes you can mix it with the rest of the ingredients.
• Add flour as you need to and knead the dough for about ten minutes.
• Let it rest in a warm area and cover with a damp towel for one hour while you get the rest of the ingredients together.
• Roll it out thinly into the shape of a rectangle and then spread on your filling in order.
• Grab one end and roll it tightly, then slice thickly and evenly and place into a non-stick pan and place some icing around the edges. Let those rise in a warm area for about 30 more minutes.
• Bake at 350 degrees for about 30 minutes or until thoroughly browned.


• For the Icing: Add enough of the non-dairy milk to the cocoa to make it spreadable and enough sugar to make it taste good. Add pinch of salt.
• Coat with more icing, add more nuts and/or cherries and serve warm.
• Enjoy!

Sweet and Spicy Sweet Potato Shepherd's Pie

This dish is good throughout the year but is especially good when the weather is cooling down. The notes of a sweet and crunchy crust on top paired with soft lentils, pops of peas and a delicious spicy garlic sauce is what one needs to warm up.

(Crust Topping Ingredients)

• 1 Steamed and Mashed Sweet Potato (skin on)
• 1/4 Cup of Real Maple Syrup
• A pinch of Sea Salt

(Lentil Shepherd's Pie Filling Ingredients)

• 1 Head of Minced and Salted Garlic
• 1/2 Small Onion (minced)
• 3/4 Cup Vegetable Broth
• 3-5 tbl Sriracha
• 2 cups Cooked (but not mushy) Green Lentils
• 2 Medium-Sized Carrots
• 1/2 cup Peas
• A Dash of Cajun Seasoning
• Salt to taste

(Directions)

• Preheat oven at 350 degrees.
• Saute your garlic and onions in a pot until they become slightly translucent, then add the sriracha.
• After it has cooked for a few seconds and lightly sticks to the pan. Add about 1/4 of a cup of the broth. Stir and add in your carrots.
• After about five minutes, add your lentils and more broth as needed.
• Once the carrots have slightly softened and add the peas to the pot.
oil up your ramekins. Spoon some of the filling in leaving about 1/4 inch of space on top. Stack your sweet potato mash on top.
• Bake at 350 degrees for thirty minutes or until lightly crisp and fully browned.
• Serve and Enjoy!

Veganopolis (The Sequel To Insanity) Part 1

Veganopolis (The Sequel To Insanity) Part 2

This story was a bit more draining than usual, but hopefully you've noticed that my coloring, writing and speech bubbles have improved! I've ever started to blur in some shadows very nicely and I'm slowly leading to a (somewhat) more sensical plot, but that's not why you read Veganopolis, is it? Enjoy!

Itchy Witchy Pesto Pasta

Naan bread with a seared garlic eye and baked garlic nails atop brocolli pesto and nutritional yeast makes the creepiest and tastiest food. Or maybe it really is a witch?

(Itchy Witchy Pesto Ingredients)

• 1 Medium-Sized Head of Broccolli(Par-boiled and shocked)
• 1 Cup of Broccoli Water
• 1/4 Cup of Firm Tofu
• 3 tbl Cornstarch
• Salt, and Pepper to taste
• Olive Oil (optional)
• Al-dente Whole Wheat Spaghetti

(Directions)

• Mix all of the ingredients together in a sauce pot and cook until it becomes a thick sauce.
• Pour over your spaghetti, place into your serving dish, and sprinkle with nutritional yeast.
• Decorate with colored garlic naan and enjoy!

Yummy Mummy Bento

You don't have to use eggsheets to make a mummy, even if it is vegan. This was the first half of the bento, as I always have a fruit/salad with it to make sure that it's extra healthy. It would have been even cuter if I had some sriracha, but alas - it has vanished like a ghost in our house. Hm, I wonder if this little mushroom ghost took it?

Yummy Mummy Ingredient List:
Whole Grain Brown Rice Onigiri
(Soaked, folded and cut into strips) Rice Paper
Grapes
Brocolli Stir-fry
Carrots
Vegan Sausage Meatballs
Nori
Mushroom
Vegan Shrimp Slices
"Jack-O-Lantern" Radishes

Enjoy!

Signed,

<3 Bou Shin <3

Vegan Cheese Sticks

I apologize for the slightly blurry photo, it seems like all of my photos have been like this lately. These didn't turn out as well as I wanted them to - but you can modify them as you like.

(Vegan Cheese Sticks Ingredients)

• 3-5 tbl Agar Agar
• 3-5 tbl Cold Water
• 1 cup Original (or unsweetened) Soymilk
• 3-5 tbl Yellow Miso Paste
• 3 tbl Nutritional Yeast
• A few drops of India Tree Yellow Dye (optional)
• A pinch of Sea Salt (optional)

(Directions)

• Combine your water and agar agar. Let it sit for about 10 minutes.
• Bring your soymilk to a boil.
• Add agar agar blend to the soymilk, stir in the miso paste and then add the nutritional yeast and dye. Make sure everything is mixed well.
• Pour it into a very small square mold to make the pieces thick.
• Let it sit for about 2 hours and then slice and enjoy!

Swamp Witch Energy Drink

Not everything about the swamp witch has to be gloomy and doomy - she has to get her energy up too. And sometimes she gets her energy up with this exact drink. Who else is going to fly down and pick up trick-or-treaters on their special day?

(Swamp Witch Energy Drink Ingredients)

• Combine and Chill!
• 1 part Lemon Juice
• 1/2 part Apple Cider Vinegar (organic, with mother)
• 2 parts Soda (or regular) Water
• 1 tbl Chlorophyll
• 1-2 tbl Agave Nectar (optional)

(Directions)

• Combine ingredients and Serve with ice!
• Enjoy!

The chlorophyll provides salt and the rest of the ingredients are supposed to add sugar and a sort of "zing!" to the drink.

Happy Halloween! Happy Invader Zim Bento

It looks like a few of the Irkens (and happy bee) got their holidays mixed up. But I guess a few people go trick-or-treating while dressed as a rabbit. Either way - these non-human life forms are having a good time!

Ingredient List:
Radishes
Green Bell Pepper
Vegan Sausage Patties (Bulgur and Green Lentils)
Sticky Rice
Sriracha
Soy Cheese
Plum
Grapes
Broccoli
Carrots
Mushrooms

Enjoy!

Signed,

<3 Bou Shin <3

Halloween Goodies #1 (Peanut Butter Caramel Popcorn)

Scary, isn't it? The dark shadow, the red fabric and the eerie glow of the popcorn tell you not to put it in your mouth. But the popcorn is so inviting and it smells divine! The tantalizing smell of caramel, the pop of the spice and the hint of salt and peanut butter is too much to resist. This devilish treat is surely a crowd pleaser for the little goblins and ghouls who will most definitely appear at your house. Keep your popped corn on hand - because this is going to be a sweet ride!

(Peanut Butter Caramel Popcorn Ingredients)

• 5 tbl Coconut Oil
• 1/4 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 tsp Sea Salt
• 1 tsp Red Pepper Flakes
• 1/4 Cup Soymilk
• 2-4 tbl Low-fat Peanut Butter
• A Small Squirt of Lemon Juice
• Unsalted Crushed Peanuts (optional)
• Cooked popcorn

(Directions)

• Melt the coconut oil in a thick-bottomed pan and add in your sugar. Stir those in for a while as you drizzle in the soymilk. Let it thicken and bubble.
• While still stirring, add the salt and pepper flakes. Let that go for another five minutes and add the lemon juice. It should be thick and you should kind of be able to tell how far the caramel is in with it's thickness.
• Stir in the peanut butter and a touch of extra salt if you like, it should look like a thick caramel by now. Stick a spoon in it to test it's thickness.
• Spread it over your popcorn evenly and sprinkle the peanuts over. Mix it together until coated and serve warm or cooled.
• Enjoy!

Skips The Yeti Bento

Unfortunately my "egg" sheet didn't turn out right because someone had accidentally bought extra-firm tofu (and I used the wrong pan). I would suggest using medium-firm for the strength and some smoothness, but silken for total smoothness. I added a little High-Five Ghost onigiri from the leftover rice and made Skips a bit more adorable with sriracha cheeks and nori eyes.

Skips Bento Ingredient List:
Sticky Rice
Vegan Egg Sheet
Nori
Sriracha
Tomatillo
Grapes (two colors)
Carrots
Black Bean Falafel
Spinach
Oven-Dried Tomatoes

Enjoy!

Signed,

<3 Bou Shin <3



Blueberry Mochi Pancakes

These blueberry pancakes are light, slightly fluffy and crisp where it counts. Absolutely delicious and just a few will fill you up - although you'll probably eat them all anyways.

(Blueberry Mochi Pancake Ingredients)

• 3/4 Cup Mochiko
• 3/4 Cup All-Purpose or Whole Wheat Flour
• 1/4 tsp Baking Soda
• 2 tsp Baking Powder
• 1/4 Cup of Sugar
• 1/4 tsp Sea Salt


• 1 Cup of Soy/Rice Milk
• 1 tsp Apple Cider Vinegar
• 1/8-1/4 Cup Vegetable Oil
• 1/2 tsp Vanilla Extract
• 3/4 Cup of Blueberries
• 1 tbl Vanilla Soy-Yoghurt (optional

(Directions)

• Mix the wet ingredients and dry ingredients separately, then mix them together until they are a medium-thin batter.
• Fold in your blueberries and cook your pancakes until well-crisped and browned.
• Serve plain or with syrup and enjoy!

Kittybread/Neko-pan (猫ーパン）

First of all, I want to point out how clear this picture is - I'm really getting better with my photos, don't you think? Second of all - this is another bread themed animal in meme form! It came all the way from a storybook in Japan so why don't you invite it for breakfast, lunch and dinner? You can use any type of sticky condiment onto the bread for the facial features or you can use more bread before you bake it.

Kittybread Recipe:
1 and 1/2 cups All-Purpose Flour
1 and 1/2 cups Whole Wheat Flour
1 and 1/4 cups Warm Water
2 tsp Rapid-Rise Yeast
1/2 tsp Sea Salt

Kittybread Ears Recipe:
1/2 cup All-Purpose Flour
1/2 cup Whole Wheat Flour
1/4 tsp Salt
1/4 tsp Rapid-Rise Yeast
Enough Warm Water to make the dough

Mix all of the dry ingredients together (keeping the two recipes separate) and then slowly add the water. Once they are a dough, toss one onto a well-floured board and knead for about 10 minutes or until an elastic ball. Repeat with the other dough and let them rise for about one and a half hours. After they have risen, place the larger dough in a well-greased bread pan and then separate the smaller ball. Roll the two smaller balls into tube shapes and place over the large loaf. Pinch the tops and try to shape them into triangles as much as possible. Let that rest for one and half more hours and preheat the oven to 350 degrees. Bake for about 30 minutes or until your knife comes out clean from the insides. Let that rest for an hour and use whatever you like to put on the facial features - I used peanut butter and nori since it was what I could think of.


Enjoy!

Signed,

<3 Bou Shin <3

Mordecai The Bluejay Bento

Yes - it's another member of the "Regular Show" Gang, Mordecai! He's surrounded by delicious food, but this time he IS the food. Don't worry though, Mordecai made it out of this dastardly bento - and into my mouth.

Ingredient List:



Sticky Rice
Vegan Tempura (Wasabi Tofu)
Carrots
Steamed Tofu
Black Bean Balls
Nori
Radish
Parsley

Wasabi Tofu Recipe:
1/4 Package of Extra-Firm Tofu
1/2-1 tsp Wasabi Paste
Enough Rice Flour (Mochiko) for Coating and Pasting
Water for the Paste
Vegetable Oil
Salt to Taste


Slice your tofu through the the middle and again into thick "steak fry" pieces. Press the tofu until as dry as possible and then roll it in some of the rice flour. Meanwhile, take a pair of chopsticks and mix your wasabi in a bowl with the rice flour. Once fully incorporated and a bit lumpy, stream in the water until it's a thick paste. Place your floured tofu into the mixture, coat it, roll it in the flour and place it back into the paste. Fry them off for about 30-45 seconds on each side or until crisp, then bake them off in a 450 degree oven for about 10 minutes. After that you can lower the heat to 200 degrees after you've prepared the rest of the bento. Be prepared to see a lot more of the gang soon.

Enjoy!

Signed,

<3 Bou Shin <3

Aaw, Crepes

Bottom: Blueberry and Chocolate
Top: Scrambled tofu, mushroom, spinach and cauliflower cream

Savory Crepes Recipe:

1/2 cup Whole Wheat Flour

1/4-1/2 tsp Sea Salt

1/2 tbl Vegan Sugar

A Pinch of Garlic Powder and Nutritional Yeast

Enough Soymilk to thin it out

Sweet Crepes Recipe:

1/2 cup Whole Wheat Flour

1/4 tsp Sea Salt

1/2 tbl Vegan Sugar

1 tsp Vanilla Extract

Enough Soymilk to thin it out

Mix your ingredients together and set aside in a cool area while you gently spray your pan with cooking oil and rub off the excess. Put your preferred toppings in the middle once the edges have solidified and you can run around it with a rubber spatula. Once the whole thing has started to solify you can fold your crepe any way you like, cook it for a minute longer, remove from the heat and decorate it. Repeat until you run out of batter.

Enjoy!

Signed,

<3 Bou Shin <3

Bento Zoony, Coconut Mochi and Love

I've just recently won a Bento Zoony from Bento Anarchy and it was delivered speedily. I was so happy about it that I used it almost as soon as it was received. I found that while the Zoony was small - it could carry enough food to satisfy me - and it was absoluetly adorable! On the left side you see an ice pack, a bento band and the two filled tiers!

There were three tops to the bento that snapped very well together as long as you don't overstuff. But even if you do, the band keeps it together very well. I just want to thank Natakiya for sending this to me and providing the giveaway. Now onto the food -

(Coconut Mochi Ingredients)

• About 1 cup of Mochiko
• 1/4 tsp of Sea Salt
• 1/4 cup of Sugar
• 1/4 cup of Silk Coconut Milk (or regular coconut milk)
• Unsweetened Coconut Shreds

(Directions)

• Mix the liquids together and mix the rest in order. Use your hands to squeeze and mix the ingredients together until they become a smooth but malleable ball.
• Split it into about five pieces and roll them into balls. Place them on a soaked cheesecloth and steam them for about 15 minutes, let them rest for a minute and then roll them in the coconut shreds.
• Place them in the bento with the rest of the coconut shreds.

Cheap Cheezy Chickpea Pasta

I haven't updated in a while since I've been so busy improving on crafts, voice acting and the like. So here's a simple and cheap chickpea-sauce for pasta that you will absolutely love!

(Remaining Ingredients)

• Whole Wheat Mostaccioli pasta (cook according to box directions)
• Minced Oven-dried (or Sun-dried) tomatoes
• Fresh baby spinach

(Directions)

• Blend all of your first group of Chickpea Sauce ingredients together.Add the water slowly until it starts to loosen up a little.
• Then you can slowly drizzle in the olive oil until it is saucy to your liking.
• Cook pasta al dente according to box directions. Then, rinse in cold water to stop cooking.
• Heat the Chickpea Sauce. Toss the pasta in the sauce.
• Add minced dried tomatoes.
• Then you can chiffonade some nice fresh baby spinach and fold it all into your sauce and pasta when ready.
• Sprinkle on some vegan parmesan and enjoy!

Hello Kitty Tea-Sandwiches

I was actually going to make a video for this one but I've been too busy working on a paper for next month. All you need for the great shapes is the bottom of a Hello Kitty egg mold (which I got online from Japan). Once you have that, everything else is a breeze, even though I obviously got the bows facing the wrong way.

Ingredients List:
1 tbl Hummus (spread 3/4 in the middle of each sandwich and the rest on the top)
2 Slices of Whole Wheat Bread
Baby Spinach Leaves or Other Small Fillings (for the sandwich)
2 Slices Mozzarella-Style Tofutti
1 Slice Orange Cheddar Tofutti
1 Small Patch of Nori
1 Small Patch of Red Pepper and Kamaboko
Cucumber Slices for decorating

Use your egg mold bottom to cut out the slices of bread first (side by side in Whole Wheat Bread) and then carefully spread some of the hummus on. Set it aside, add two small pieces of folded spinach and repeat with the other slice of bread.  You should get two HK pieces from each. Sandwich a naked bottom to a hummus-topped one and spread the rest of the hummus gently on top (not too much). Cut out your white cheese with the egg mold and carefully place it on top. Cut out your bows (make sure they'll face the right way) by cutting out one largish heart and a smaller heart, plus a little dot to connect them. Place them on the right side of HK's head and then cut out your nori with a very small hole punch. Add the eyes and then cut out six whiskers for each, using either tweezers or a bamboo skewer to adjust them. Add the nose with a lightly pinched straw (to give it that oval shape) and add cucumbers for decoration.

This dish is perfect for those with small children or for those who have a small appetite. I really hope that you'll enjoy this. Make sure to leave a comment to tell me how I'm doing! Enjoy!

Signed,

<3 Bou Shin <3