Guest Post: Vegan Cheese vs. Dairy Cheese

A note from Bou: Hi all! Super busy, busy! I miss blogging here so much but med school training is no joke! I hope you enjoy this guest post from Health Line - and feel free to contact me and add your own! <3 br="">
Cheese is often considered an integral part of a balanced diet. The art of cheese-making itself goes back at least 4,000 years, with some of the earliest versions surfacing in the Asia and the Middle East. Despite the popularity of traditional cheese, the fact is that it doesn’t fit all lifestyles. Aside from a saturated fat content, regular dairy cheese is not acceptable in diets based on plant foods. Still, this doesn’t mean that you can’t enjoy cheese as a vegan. The key is finding the right cheese that fits to your dietary goals and overall healthy lifestyle.

Facts About Dairy Cheese

From a nutritional standpoint, dairy cheese is best-known for its calcium content. The precise amount of calcium depends on the type of cheese. According to the Dairy Council of California, this may range from 18 to 22-percent of the recommended daily value of calcium, per one-ounce serving.

However, dairy cheese comes with a cost. Saturated fat is among the most prominent nutritional concerns since it is made from milk. The Dairy Council of California ranks cheddar cheese at the top, with an estimated 6 g saturated fat in a one-ounce serving. The fact that dairy cheese comes from animals is also a reason vegans abstain from this food.

What to Look for in Vegan Cheese

The term “vegan cheese” can seem like an oxymoron because it is anything but the conventional dairy cheese. By definition, vegan cheese is not really cheese at all because it isn’t made from milk. Instead, this far-healthier version is made from plant-based ingredients, such as nuts, grains and tofu. Vegan cheese is nutritionally dense with antioxidants from the plant-based ingredients. It even contains fiber, which is an important heart-healthy nutrient not found in traditional dairy cheese. Some versions are even fortified with just as much calcium as cheese from cow’s milk. Depending on the type, vegan cheese may also contain a thickening agent such as organic flour.

There are a growing number of vegan food companies making cheeses available for easy purchase at the grocery store. However, it’s important to make sure that the cheese you choose is actually vegan. Some misleading companies actually use casein to improve the texture, an ingredient contained in cow’s milk. So while the whole product might not come from milk, there are still related ingredients. This is why it is important to read all food labels carefully.

Another problem with store-bought vegan cheese is that many of the products are overly processed. You may find a great deal of preservatives, as well as salt to help make the cheese last longer. This is certainly beneficial in terms of shelf-life, but not so great when considering your overall health.

Cheesing it Out Yourself

Perhaps an even better solution to packaged vegan cheese is to make it yourself. This way, you can be sure the cheese is purely vegan, and you don’t have to worry about added salt, sugar and preservatives. Almonds, soy and cashews are great sources for creating vegan cheese—the key is to make sure the consistency stays creamy. Soak the nuts overnight in cold water, and then rinse before use (this is the same technique as using dried beans). A food processor works best to achieve the right texture, but a blender will work, too.

Making your own vegan cheese also doesn’t mean you’re stuck with the same recipe all of the time. Spruce up your everyday cheese by experimenting with finely cut peppers, seasonings and herbs. Overtime, you’ll find that vegan cheese has far more variety and you won’t likely crave the conventional versions ever again.

Resources

• History of Cheese. (2015). Retrieved from http://www.idfa.org/news-views/media-kits/cheese/history-of-cheese
• Mangels, Reed. (2000, December). Guide to Vegan Cheese, Yogurt, and Other Non-Dairy Product Alternatives. Retrieved from https://www.vrg.org/journal/vj2000nov/2000novnondairy.htm
• Nutrients in Cheese. (2015). Retrieved from http://www.healthyeating.org/Milk-Dairy/Nutrients-in-Milk-Cheese-Yogurt/Nutrients-in-Cheese.aspx
• Palermo, Rochelle. (n.d.). Say Cheese! Retrieved from http://www.vegetariantimes.com/article/say-cheese-2/

Author Bio: Kristeen Cherney is a freelance health and lifestyle writer who also has a certificate in nutrition. Her work has been published on numerous health-related websites. Previously, she worked as a communications and marketing professional. Kristeen holds a BA in Communication from Florida Gulf Coast University, and is currently pursuing an MA in English. When she's not writing or studying, she enjoys walking, kick-boxing, yoga, and traveling.

Vegan Orange Chicken (Gluten-free option, Chinese-American)

 

You know what I really miss? Seitan. Do you know what I really, really used to dislike? Orange chicken! Let's see how much my opinion will change when we combine them.

But this orange chicken was spicy, sweet, tangy and so simple! It was so complex and so smooth, it bared a slight resemblance to the bright orange sauce you would order at any quick Chinese restaurant, but once you get this awesome sauce in your mouth - there's no going back. It's medium-thick, so you can taste the crispy, nuggety goodness of the seitan without it being over-powered by an overly-saccharine thick sauce.

I didn't have time to actually MAKE the seitan, though...so that's where good Ol' Gardein* comes in. I just ignored the fact that they have a sauce to go with it, because that's how I do.

 *You can use tofu, for a sure-fire GF option!

 

Orange Sauce Ingredients:

1 tsp Minced Garlic

1/2 tsp Ginger

2 Cups Orange Juice

1 tsp Soy Sauce

2 tsp Rice Wine Vinegar

3 tbl (Apple) Honey or Agave Nectar

2 tbl Sriracha

1/2 tsp Garlic Powder

2 tsp Cornstarch + 1-2 tsp cold water (mix)
Sprinkle of Red Pepper Flake
Cracked Black Pepper
The best part of this sauce is that you can start it at any time - even the day before and then you can just warm it up or "bake" it onto the vegan chicken!

Mix all the ingredients except for the cornstarch slurry, and make sure to do a taste test before adding all the hot and sweet stuff!

Whisk it all together, and let it bubble a bit...keep stirring! Faster and faster, and then you can drizzle in the corn starch. Keep stirring until fully incorporated, and then a little bit after. Let it boil and cook down a bit and RESIST adding more!

Let the cool down while you follow the instructions on cooking Gardein's Mandarin Orange Crispy Chick'n. The plot thickens...

Or at least the sauce does! Pour it over your chick'n, slam it on top of rice and you're good to go!

 

 

 

 

 

 

 

Vegan Taco Dip Recipe in 5 Minutes or Less! (Gluten-Free, Wheat-Free)

"What do you want for your birthday?" my sister asked, standing next to me with a phone in her hand. "I want vanilla cake and nachos! Miriam will love them!" I excitedly replied.

It was my ninth birthday, and my best friend, Miriam, and her dreamy brother, Josh, came over to celebrate with me! We played Selena, and I kept obnoxiously asked if I sounded like her (No, no I didn't.) until Miriam relented, looked away, and said "Kind oooof," I continued to sing badly to more of Selena's music throughout the night.

I played with an amazing mermaid doll she gave me and I remember there was a cake with a plastic Barbie on it! She sat on in a princess dress while Miriam and I helped my mom arrange the candles on our cake. But that was just the afterthought. The real prize was nachos.

On our nachos, we put our Taco dip - and it goes like this!

*Cheezy Tortilla Chips
Taco Dip
Onions
*Cheeeeese

*Vegan, of course!

It's so yummy, Miriam and Josh ate huge amounts! They went home stuffed, and I went to bed thinking that I sounded "kind of" like Selena.

Ingredients
Refried Beans
TVP Crumbles (I used Boca Crumbles)
Vegan Cream Cheese
1/2 tsp Homemade Taco Seasoning
Water

Toppings
Onions
Tomato
Lettuce
Olives
Avocado
Rice Cheese

This recipe is soooo simple and you can make it in less than five minutes, in a microwave or on a stove top. Just add the ingredients in any order, in any amount. If there isn't enough seasoning - increase the amount by 1/4th until it's perfect!

Serve on top of nachos, melt some vegan cheese on top and serve! Yum!

Tostones with Garlic Sauce

I love tostones - they're perfect! You use the best green bananas and don't even need a dipping sauce, but they're great with the one I made.

Usually when I make fried plantains, I cut the skins off and then cut into slices but I was watching Guy's Grocery Wars on the Food Network and saw a woman cut them into rounds before peeling. I was appalled - how come I never thought of that? They don't lose any bit of the plantains, and it's fun to slice a little notch in the green skin before rolling the deliciousness out.

These plantains are warm, crispy and so simple to make. The sauce is simple but SUPER flavorful. My mom complained that they were "too spicy" at first from all of the garlic, but she kept dipping more...hmm. Haha, oh mom!

Tostone Ingredients:
3 Large Green Plantains
1 Cup of Olive Oil (or enough to fill cooking vessel)
Salt

Garlic Aioli Recipe:
3 - 5 Garlic Cloves
1 bunch of Cilantro
1/2 bunch of Parsley
3 tbl Vinegar
1/4 cup of Olive Oil or Water

Step 1.
For the sauce, pour everything into a food processor except for the oil/water. Slowly stream in and once it is completely smooth and emulsified, move to a bowl and cover in plastic wrap. Chill for 1-2 hours.

Step 2. Cut the ends off of your plantains, then slice into rounds. Either pop the plantains out, if you can, or cut a knotch in the skin and roll away from the flesh. Set aside until all are done and get two plates and a stack of paper towels for draining.

Fry your plantains in batches until they are a light brown, and while still warm, smash them between the two plates until they are thin. Use plastic wrap or paper towels to keep the plantains from sticking or being crushed. Repeat until all of the plantains are flattened, then fry them again until they are crispy. Serve immediately with the sauce.

It's so delicious! Muy delicioso - hope you enjoy it!

T'was College That Changed the Blogger

Hey all! Bou Shin here with some mighty fine news and some information for those that are either currently running a blog or are inspired by mine! ;)


My first year at college has been both turbulent and smooth-sailing, chaotic and so calm. I've accomplished nothing but A's and B's, and I have so much to show for it! I haven't shown a huge portion of my personality on the site, and I feel that may be why some people aren't able to connect as much. I want to change that and be open while providing you all with yummy food!

College has changed my perspective and, as being a minority...it has caused for a lot of stress and defensiveness. With experience from my blog and having amazing support from campus staff and friends has helped me cope. What I've managed to do is learn patience, leadership and that I need to take time for myself! I'm not perfect but...being able to take control of my life as I see it is an amazing gift.





Speaking of patience - I felt like I didn't have enough with this blog, although I tried. At some point it wasn't about fun anymore. It was about views. I would LOVE to have a blog like Chocolate Covered Katie's or Fatfree Vegan...and I know that I will. For that to work, I need to put love and patience back here. I need to nuture this blog and I need your help!

Share your favorite posts with your friends, post me to facebook!

Friend me on Facebook - https://www.facebook.com/bou.shin?fref=ts

Facebook - https://www.facebook.com/pages/Shins-Vegan-Lovin/125788897505053?fref=ts

Twitter - https://twitter.com/AikoVenus1

Pinterest - http://www.pinterest.com/aikovenus1/

I hope we all have a great time! <3 br="">

College Life

Hey all! Its been so long - almost a year since I've posted! Well, I'm a dietitian-in-training now, and I'm coming up with a cookbook soon so I feel really accomplished! Unfortunately, I never bring my camera with the other piles of belongings for college, and I haven't had the time to come back and post recipes. I will, however - start trying to do some blogs on ethics and start maturing a bit more! Feel free to comment or contact me if you want to know more - love you guys!

Mango Kesari Bath (Soy-free)

I don't know if you've heard - but I'm in one of the best vegan groups in the world called "Vegan Temptivists" where I was originally invited because of my Oatmilk Yogurt recipe (soooo long ago)! In it I've met so many amazing bloggers with the most TEMPTING food from all around the world and so we set up a gift exchange. Now, during that time I had just started working in a cafe (where I became head line cook, mind you ^.~) and got my first debit card! I had to buy something awesome for Somer of Vedged Out, and I knew that she was into healthy stuff so I decided to buy her some of that Sunwarrior protein powder I had been hearing about it and by chance I got Vanilla - the one that she wanted to try!

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I got the most amazing package from Susmitha of Veganosaurus, all the way from India! It took about a month to receive it and boy was it worth the wait. I started with the crunchy snacks and the cookies and found that the coconut ones were my favorite! I also looooooved those spicy banana chips and chickpea snacks. I probably ate everything, except for the adorable jewelry in the corner, within a week with the help of my mother. All that was left was the Mango Bar, Sesame Brittle, dried fruits and the Kesari Bath. Now, I've never had kesari bath a day in my life, and couldn't read the instructions other than the information of it being a dessert - Susmitha's favorite, if I remember correctly.

So, I decided to set it up for my "cheat day" breakfast, and instead of adding water and regular oil as suggested in the instructions, I put in about a cup or two of almond milk, 1/4 of the mango package, some of the dried papaya and a few bits of the sesame brittle and let it turn orange from the sweet fruit. Then I slowly poured in the kesari bath (which is made of semolina, and seems to be sort of like couscous!), thinking I would only use half of it for now. Well, apparently that wasn't enough for my taste so I dumped the whole package in and whisked it rigorously, folded in some coconut oil cubes from an ice tray and then sprinkling on more candied papaya.

On the side I had baked some un-sweetened puff pastry twists filled with cinnamon to counterbalance the sweet gooeyness of my kesari bath.

(Mango Kesari Bath Ingredients)

• 1 & 1/2-2 C. Cold Almond Milk
• 1 16 oz package of Kesari Bath
• 6 tbl Chopped Dried Mango
• 1 tbl Cold Coconut Oil
• 2 tbl. Minced Sesame Brittle
• Candied Papaya

(Directions)

Start your almond milk in a pot and add in the mango immediately, stirring once in a while so nothing sticks or burns, then whisk in one part sesame brittle and some of the candied papaya, however much you like. Once your milk has turned orange and the mango melts, slowly whisk in your kesari bath and allow it to thicken, only just before it is the "right" consistency for you but make sure that it is fully cooked and not too hard or grainy. Fold in your coconut oil and the rest of your brittle and top with candied papaya. Enjoy!

Fun fact:Mangos contain 100% of the daily required Vitamin C, 35% of Vitamin A and 12% of fiber!

Apple Brown Betty Crisps; Second Vegan MoFo Post

Yesterday it was peaches and now its apples, it seems to be a fruity start for my Vegan MoFo posts but this is just the beginning. I want to take something homey and comfortable and just transform them in terms of texture, shape or overall asthetics to make it different. For me, food is about comfort and a way of expression - and this super simple caramel sauce with cooked apples is superb. This requires absolutely no leaveners and just a few minutes of baking time depending on how you like it. Sweet, salty and buttery due to margarine served on both soft and crispy "crackers", I can really appreciate this and I know you will as well.

(Apple Brown Betty Crisps Dough Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 1/4 tsp Salt
• 1/2 cup Raw Sugar
• 1/2 stick Vegan Margarine
• A Generous Pinch of Cinnamon
• Enough Rice Milk to mix

(Directions)

• Cream your margarine and sugar together with a whisk.
• Sift in your salt and flour, then fold until it starts to become crumbly.
• Add enough rice milk to make it a nice, sticky dough and then fold in half of the chopped apples.
• Refrigerate as you work on your apples in caramel sauce.
• Bake for about 25 minutes after adding apple topping or until done. Serve warm.

(Apples in Caramel Sauce Ingredients)

• 1/2 Medium-Sized Chopped Apple
• 1/2 stick of Margarine, Cubed
• 1/2 cup Raw Sugar
• 3 tbl Soy or Rice Milk
• A Generous Pinch of Cinnamon and Salt

(Directions)

• Melt half of your margarine and then toss in your apples, sugar and a bit of salt, slowly add more margarine as you like.
• Wait until the sugar and fat have cooked together, bubbled and darkened to a nice caramel
• Add in your milk and cook for another minute or two, then allow to cool before topping onto your almost-frozen dough and bake.
• Enjoy!

Vegan Tonkatsu Recipe (Soy-Free)

I would say that just about everyone loves tonkatsu a fried Japanese dish that is quite reminiscent of schnitzel - who can't? It can be smothered in gravy, served with green beans and rice, salad and sliced cabbage. Yesterday I really wanted to have it on a salad with very simple pickled vegetables and it was amazing. Its so simple to make, although it is most definitely only a "once in a while" treat, even if you choose to have it baked.

(Seitan Tonkatsu Ingredients)

• 1 Cup of Vital Wheat Gluten (Bob's Red Mill)
• 1/2 tsp of Salt
• 1 tsp of Garlic Powder
• 1/4 tsp Black Pepper
• 2 tsp Veggie Oil
• Water to Mix

(Directions)

• Mix your dry, then add the oil and pour the water in, you can make this into segments to have more evenly sized tonkatsu steaks.
• Knead about fifty times, ensuring that it is a soft dough (add more if it isn't soft) and then pour out any excess water.
• Place into boiling water with a top and about 15 minutes in, check to see if it has spread out.
• Place the top back on after about a minute and then 12 minutes later you can take it off and allow to cool a bit.
• Slice into thin "steaks" and roll in seasoned flour (garlic powder, salt, pepper), tempura batter, back into the flour and tempura and then roll in the panko.
• Fry on medium heat until the panko soaks up a bit of the olive/veggie oil, flip and then place onto aluminum foil.
• Repeat with the rest of the steaks and bake at 400 degrees for 20 minutes, flip and repeat.
• Serve with (vegan) bulldog sauce, cabbage and rice and enjoy.

Vegan Sherbet, Ice Cream Floats and Silk Fruit & Protein (Low-fat, raw-vegan option, simple)

So cool, frothy and delicious - only lightly sweet but bursting with mango and ginger flavor. The ginger ale just slightly foams over the top and then slides slowly down the glass. This is so simple and really only takes about a day to make, which is pretty good considering that this doesn't require an ice cream machine. The main recipe also has a lot less fat but is more like a slushy/boba tea type of thing, but if you want it to be creamier or raw vegan then feel free to use some coconut milk. The best part of this is that it makes use of the yummy Silk Fruit & Protein drink (Mango and Peach)

(Soy-Based, Low-Fat Recipe)

• 1/2 cup of Mango Juice & Silk Fruit & Protein
• Juice of 1/2 Lemon
• 1/4 cup of Sugar (add more if you wish)
• 1 tsp of Coconut Oil

(Raw Vegan Recipe)

• 2 cups of Whole Coconut Milk
• 1 cup of Mango Juice
• 1/4 cup of Raw Sugar or Agave Nectar

(Directions)

• Simply mix your ingredients together then place in the freezer or ice cream machine.
• Let it stay in the freezer for about two and a half hours or until the outside has started to freeze, then break apart with a silicone spatula and keep bringing the pieces into the middle. Do this every couple of hours for about three to five times or until you are satisfied.
• Let freeze until scoopable then serve in a nice ginger-ale fruit with lime or all by itself!
• Enjoy!

Chocolate-Gingerbread Cake

The thing that inspired me to make this cake was the surplus of ginger-ale I had in the fridge. I had a stomach ache earlier in the week for whatever reason but a small amount of baking soda fixed that so I had no need for the carbonated drink. I tried to think of something to use for it, as none of us require any soda or similar drinks...so I baked a cake - which we need, right? I originally saw the "base" of this idea from Veganlovlie's Irish Tea Brack but obviously went way out on this.

(Chocolate-Gingerbread Cake Dry Ingredients)

• 3 cups of Rye Flour
• 1 tsp of Baking Powder
• 2 tsp of Cinnamon
• 1/4 tsp of Ground Cloves
• 1/2 tsp of Nutmeg
• 1/8 tsp of Cardamom
• 1/4-1/2 cup of Cocoa Powder
• About 2 cups of Confectioner's Sugar
• 1/4 tsp of Sea Salt
• Dark Chocolate Chips
• A dash of Black Pepper

(Chocolate-Gingerbread Cake Wet Ingredients)

• 1/4 Cup of Blackstrap Molasses
• 3/4 cup of Vegetable Oil (sub half with banana for low-fat)
• 1 cup of Vegan Buttermilk
• 1 cup of Ginger ale
• Minced Ginger (optional)

(Directions)

• Preheat oven at 350 degrees.
• Mix your wet and dry separately, then fold your wet into your dry about 15 times or until fully incorporated.
• Place into a well-greased baking dish and tap about 5 times to keep the air bubbles from forming.
• Bake at 350 degrees for about 30-45 minutes or until the middle is no longer gooey and the knife comes out clean when you do your "finished" test.
• Let it cool overnight or chill in the fridge for about four hours.Sprinkle with powdered sugar. Serve with an orange wedge and enjoy!

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!

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!

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

The Ghibli Bits (It's Snack Time, Princess!)



The tree bark/jerky scene between Ashitaka and Princess Mononoke

I love seeing food in cartoons as most people do. And I absolutely love recreating the food so it looks and sounds as it does in the cartoons. Sometimes it isn't easy and requires a lot of time and sometimes it can come out within a few minutes after drawing up the idea. In this case it was just combining ingredients that I already had.

Jerky Recipe:
Soft Tofu (I only had three medium-thin slices)
1/2 tsp Garlic Powder
3 tbl Agave Nectar
2 tbl Olive Oil (from Sun-Dried Tomatoes)
1 and 1/2 tsp Black Pepper
A few tbl of Paprika (enough to coat it and change the color)
Red Pepper Flakes (optional)

Combine all of the ingredients after you've pressed your tofu and place on a baking sheet. I used my toaster oven and cooked these for about 15 minutes or so in a toaster oven. Afterwards, simply turn on the toaster oven to toast (if you're using one) and bake it for about 10 more minutes until it is darkened to your liking.

Enjoy this and the Ghibli-bits to come!

Signed,

<3 Bou Shin <3

It's Pancake Time!

Inspired by Pendleton Ward's Adventure Time - but edible! None of the images that I took inspiration from are owned from me, they are owned by the people that I mention.  The pancakes are two different flavors, and one is sweet while the other has a savory taste.

(Basic Pancake Mix Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 2 and 1/2 cups Whole Wheat Flour
• 1/2 tsp Iodized Salt
• 1/4 cup Agave Nectar
• 1 tbl Ground Flax Seeds
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• Vegetable Oil (a few tbl per pancake)
• Water or Soy milk (to mix)

(Jake's Face Ingredients)

• Basic Pancake Mix
• Turmeric + Pineapple Juice
• Chocolate Sauce

(Finn's Face Ingredients)

• Basic Pancake Mix + Turmeric + Pineapple Juice
• Fresh Strawberry Juice + Water + 1/2 tsp Lemon Juice (face)
• Chocolate Sauce

(Directions)

• Mix the ingredients together
• Start off your pan onto the lowest heat with a little bit of oil and spoon (or squeeze with a bottle) the pancake mix in.
• If making Finn's face: make sure to keep it as oval as possible and do the strawberry pancake mix first. Add the hat after then use your spatula to shape everything).
• Once it has started to bubble up well, firmly shove your spatula under and carefully flip it.
• For Jake's face: you can just make the shape of his face
• Once done, let them rest on a paper towel to soak up any extra oil.
• Decorate with chocolate sauce.
• Enjoy!

If you want to make the Lumpy Space Princess, use blueberry + blackberry juice for the pancake mix, and for Princess Bubblegum you can just do the same thing as you did with Finn, except reversed.

Cat-Bear-Cake?

I got a Hello Kitty cake pan from Wilton, and let's just say I wasn't very good at doing anything with it. For some odd reason, everything HK that I make turns into a bear. It's never an adorable bear either, this one just looks...off, but I didn't use parchment paper to lift it or anything. No matter though, the cake is absolutely moist and delicious and I love it.

(Cat-Bear-Cake Ingredients)

• 1/4 cup Strong Brewed Coffee (you should probably cut down on that)
• 1 cup Vegan Sweetener
• 3 Cornstarch Eggs
• 1/4 cup Cocoa Powder
• 2 and 1/2 cups Cake Flour
• 2 tsp Baking Soda (or a little less baking powder)
• 1 cup of Soy Milk
• 2 tsp Organic Apple Cider Vinegar (avoid if using powder)
• 1 tsp Vanilla Extract
• 1/2 cup Cold Coconut Oil
• 1/2 tsp Iodized Salt

(Directions)

• Cream the coconut oil and sugar together and slowly sift in the dry ingredients. Fold them into each other.
• slowly add the wet ingredients until it is a medium-thick batter.
• Place into a greased and parchment paper lined baking dish and tap onto a hard surface about 20 times.
• at 350 degrees for about 30 minutes or until the knife comes out clean from the middle.
• Let it rest of one hour, cover in coconut cream and berries or whatever you choose.
• Enjoy!

Vegan Haemul Pa Jeon

Delicious and full of mushrooms. This would be a bit healthier too, if it weren't (pan) fried. But then it wouldn't be the delicious sea-food pancake would it? Besides - would it be that wonderful crispiness? Probably, but I felt like doing it slightly more traditionally.

(Vegan Haemul Pa Jeon Ingredients)

• 2 Large Portabella Mushrooms (cleaned and cut into 1/2" chunks)
• 5 Large Reconstituted (Dry) Shiitake Mushrooms
• 2 Minced Green Onions
• Reconstituted Chinese Seaweed
• 1 Cup of All-Purpose Flour
• 1/2 Cup of Whole Wheat Flour
• 1 tsp Iodized Salt (+ more for Sprinkling)
• A dash of Paprika
• Neutral-Flavored Oil (a few tablespoons per pancake)
• Cold Water (enough for a thin pancake batter)

(Directions)

• Mix the flour, paprika,teaspoon of salt and water together to make a thin pancake batter and set it aside in a cool place.
• Meanwhile, chop your vegetables and place your mushrooms into a small pan with some neutral-flavored oil.
• Saute. Sprinkle them with a bit of salt and let the water come out of them. Once they have decreased in size and look cooked, add them to a small bowl with the green onions.
• Mix the mushrooms and green onions together and heat up your pan once more.
• Once the pan is hot, put some more oil in and drip some of the batter in.
• Place some of the mushrooms, onions, and seaweed on top of the batter.
• Flip when you can slide the spatula underneath and it looks golden brown.
• Once the pancake is crispy, place it onto a paper towel to soak in some of the oil.
• Serve warm and feel free to make a sauce of gochujang, sesame seeds and soy sauce.
• Enjoy!

You Won't Miss Eggs This Easter

Simple and creamy tofu filling bulked up by some cornmeal and flavored with salt, pepper, Dijon and yellow mustard and chives. That sounds like a good filling for some Easter deviled "eggs" doesn't it? How about upping the awesome factor and dying these eggs pink with some all-natural beet juice? I think this is a recipe that could be appreciated by everyone and can be adjusted to your tastes.

(Tofu Deviled Eggs Ingredients)

• 1/2 cup Yellow Cornmeal (quick-cooking is best)
• 1/2 block of Pressed Tofu
• 1 cup of Boiling Water
• 1/4 cup Beet Juice
• Olive Oil (to cover the food processor)
• Chives, salt, pepper, paprika and mustard (of your choice) to taste
• Turmeric for color

(Directions)

• Start the boiling water and trim your tofu into the shapes that you like. If you want them to look more like eggs just be careful when cutting them into an oval shape.
• Place the newly shaved tofu "eggs" in the boiling water for about three minutes and chop up the leftover tofu.
• Once the tofu "eggs" are done then place them in some cold water with as much beet juice as you like.
• Add the cornmeal to the boiled water along with the tofu bits. Add turmeric to the mix until it's the color that you want.
• Take the mixture to a food processor with some olive oil around the sides and grind it until it is creamy.
• Add the rest of the ingredients and place them into a small plastic sandwich bag, cut a tiny tip off of the end of the bag where most of the filling is and set it aside while you cut a hole into the tofu.
• Once the hole has been cut, pat the tofu dry and gently squeeze the filling to your liking.
• Pat it dry (avoiding the filling) once more and stash it in the fridge for about thirty minutes.
• Enjoy!

You Don't Know Jack About These Tacos!

Notice something a little different? It's not seitan or tofu on these tacos but it's most definitely home-made. Could it possibly be jackfruit!? Of course it is, but don't worry about any fruit or durian flavors being added to it - I used young canned jackfruit in brine and made sure to wash it at least six times before draining it. It adds a meaty texture but not quite a meaty flavor that I enjoy. Paired with the Navajo fried (and baked) bread and bean paste with bits of corn and minced onion, it's absolutely delicious. The flavors of the south definitely come through, and the home-made seasoning for this had a slight Doritos taste to it and just a touch of heat from the cayenne.

(Vegan Chicken Ingredients)

• 1 can of Young Green Jackfruit in Brine
• 1 pkg Taco Seasoning (recipe follows)
• 1/2 tsp Garlic Powder
• 1 Garlic Clove
• 1 Dry Bay Leaf
• 4 cups of Cold Water
• 3 tbl Oil (of your choice)

(Taco Seasoning Mix Recipe)

• 1 tbl Cayenne Pepper
• 1 tbl Ground Cumin
• 1 tsp Garlic Powder
• 1/2 tsp Oregano
• 1/2 tsp Paprika
• 3/4 a tsp of Granulated Sugar
• 1 tsp Black Pepper
• 1/2 tsp Iodized Salt

(Bean Paste Recipe)

• 1 14 oz can of Black Beans
• 1/4 cup of Corn (your choice on the type
• 3/4 cup of Cold Water
• 3 tbl of Oil
• 1 Dry Bay Leaf
• Salt to taste

(Navajo Fried (and Baked) Bread:)

• 2 cups of Whole Wheat Flour
• 1/2 a tsp of Iodized Salt
• 1-1/2 tsp Baking Powder
• 1/4 cup Cold Coconut Oil
• 3/4 cup Warm Water

(Directions)

• For the Vegan Chicken: Wash and press the jackfruit pieces in a colander about six times and then place them into a slow cooker with two cups of water, the bay leaf and the garlic clove for about two hours.
• Once they start to fall apart, take them out and shred them with two forks (you may need a small knife as well). If the end is still hard you can put it back into the Crockpot for a few minutes, and then use one fork to chop that up. If the top part is harder to shred, you can just use your knife to cut it apart.
• Put the shredded jackfruit into a colander and wash them a few more times, making sure to press them after each washing and set it aside while you pour the water out of the Crockpot.
• Add the last two cups of water into the Crockpot and cook the jackfruit for about 10-15 more minutes or so, then begin to prep your taco seasoning.


• Seasoning/cooking the vegan chicken: Take the jackfruit out and drain it one more time before adding it to a pan of your preferred oil over medium heat. Let it crisp up a bit before adding in half of your seasoning, then let it crisp up a bit more before adding the rest.
• Let it cook to your liking and move it to a small dish so that you can use the pan to cook your beans.


• For the Beans: Drain and wash your beans then add them to a food processor with some of the water, once they are liquefied, move to a separate bowl and repeat with the rest of the beans and water.
• Once the consistency is to your liking, fry a bay leaf in the oil over medium heat and after about 30 seconds you can add your beans.
• Once the beans have started to cook you can add the corn and heat it up thoroughly. Move it back to the bowl and salt to your liking.


• For the Navajo Bread: Mix the dry ingredients together then flake in your coconut oil. Once it is fully incorporated, add the water and blend it together before wrapping it in plastic wrap and placing it in the fridge for about 30 minutes.
• While that is happening, preheat the oven to 400 degrees (if you want baked) and prep your rolling area and rolling pin.
• Pull out the bread after the thirty minutes are up and cut it into quarters, then roll the bread out as thinly or as thickly as you want (for crispness. Then decide if you want the bread to be baked, fried, or both
• If you want fried, then fill a pan about half-way with oil over medium heat and wait for it to heat up. Carefully place your rolled out dough into the pan with the oil and let it cook completely. You may need to flip it with some tongs but everything should work well.
• If you want baked bread, then turn a pan upside down with some oil and place it into the oven until it heats up completely.
• Toss the baked bread onto the pan for about 5-10 minutes, and then flip it when the other side has turned brown.


• Take the bread out when ready and spread the bean paste on, sprinkle some chopped onions onto it and cover it with the delicious jackfruit.
• Enjoy!