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!

Peanut Butter Protein Pudding

I freaking love this pudding - its super simple to make and after pumping iron in the gym and running around...its a great pick-me-up! It reminds me of that delicious Reese's Peanut Butter Cup filling without all of the nastiness, and it only requires four ingredients (three if you don't want to be fancy). So, let's get started!

(Peanut Butter Pudding Ingredients)

• 1/4 - 1/2 C. Peanut Butter
• 3 Scoops of Vanilla Protein powder
• 1 tsp. of Vanilla Extract
• 1-2 C. Non-dairy Milk

(Directions)

• Simply add all of your ingredients together, adding the non-dairy milk last and blend. Place straight into a container to eat or refrigerate and have delicious pudding!

"The Vegg" Vegan Egg Yolk Review

You've probably heard of the Vegg (pronounced like "egg" but with a 'V') even if you aren't a vegan blogger or egg-replacement aficionado. The purpose of the Vegg is to replace the actual egg yolk instead of the whole egg and not only imports the slightly eggy flavor into whatever you like - it also has a beautifully golden color like an egg yolk. The flavor is very slight, at least to my tastes when I used it in my vegan omellete but I could smell it a bit better in my yellow cake recipe.

I thoroughly enjoy the packaging and the way the whole thing sent to me was in a beautiful brown envelope, containing the big Vegg packet and information cards. The mascot on it is adorable and its very easy to tell what type of product this is!

The Positive: It only takes a very small amount of the Vegg to make the equivalent of two and a half egg yolks (about a teaspoon) and the package can make up to 40 average "yolks". All of the ingredients are common and pretty well known - two components are added for color, the nutritional yeast (which is also added for taste, I presume) and beta carotene for a more golden color.

Plus, every 2-3 yolks are only about 10 calories and the product is free of (high) allergens! Can't say that much.


The Negative: It can be a bit pricey, depending on the shipping cost and the location that you're buying it from. You also have to be sure to have a blender because it will not turn out right if you try to hand-mix it, as demonstrated on the package.

I've found that I've also need to add cornstarch to the water and Vegg so it can be a bit more silkier and stronger for all of my needs.

Image from "Meshell in the City" http://meshell.ca/

The Interesting: The Vegg contains "sodium alginate" and if you're familiar with molecular gastronomy or just enjoying seeing spherical shapes on your dinner plate at a fancy restaurant, you'll be happy to see that this very ingredient aids in gellifying your yolks and if you place it in a calcium lactate bath - you'll have a gelatinous, ooey gooey and good for the Earth egg yolk! Just pop into your favorite molds (maybe a Hello Kitty one?), freeze and make your calcium lactate bath, then you can dip bread into it or meld with some delicious tofu egg whites for an amazing fried egg.

For flavor and the signature egg taste (brought on by sulfuric compounds) - an Indian black salt is used. Isn't that neat?

Here above you can see a picture of a spherical Vegg yolk! Isn't that exciting?


Average Price: $7.00

Price I Paid: Free for a review.
Despite it not having the huge strengths in taste and smell you would expect from an egg yolk, its a huge step and I would most definitely buy this product again and suggest it to all of my friends. Plus, its especially helpful when making such moist yellow cake!

Here's a link to where you can buy "The Vegg" but there are plenty of retailers around!


http://shinsveganloving.blogspot.com/2013/01/vegan-yellow-cake-recipe-soy-free.html 

Link: http://www.amazon.com/gp/offer-listing/B0085V3YFO/ref=dp_olp_new?ie=UTF8&condition=new

A Very Zombie Christmas

Hey all! I hope you've had many great holidays and a vacation! I'll miss being able to make so many yummy and fun treats at home but I can bring this to work with me and hopefully help sell a lot! While I do plan on making some stevia-cookies and showing off my stevia powdered sugar, I just wanted to do something a bit "rebellious". These cookies were excellent and the whole recipe makes about two dozen cookies so you can use anything you like. Also - a little tip, when someone suggests only a tiny amount of black food coloring gel...please believe them!

(Sugar Cookie Ingredients)

• 1 & 1/2 C. Powdered Sugar
• 3/4 C. of Coconut Oil
• 1 tsp. of Vanilla Extract
• 2 & 1/2 C. All-Purpose Flour or Whole Wheat Pastry Flour
• 2 tsp. Baking Powder
• A pinch of Salt
• A few dribbles of Non-Dairy Milk (I used flax)

(Directions)

• Cream your coconut oil with the powdered sugar then add in the baking powder and vanilla extract.
• Fold in your flour and knead until it is like a store-bought cookie dough.
• Refrigerate for about 10-15 minutes, cut in half then roll out your cookies.
• Preheat your oven to 350, cut your cookies out onto some greased parchment paper and bake for about 10 minutes or until sturdy but not browned.
• Allow to cool and then prep your vegan royal icing.

(Vegan Royal Icing Ingredients)

• 1 TBL. Cornstarch or Tapioca Starch
• 2 TBL. Non-dairy Milk
• 1/2 tsp. Clear Vanilla Extract
• 2 & 1/2 C. Powdered Sugar
• Preferred Food Coloring.

(Directions)

• My bowls were wet from washing each time I made the royal icing but just add in a few dribbles of milk to your cornstarch and mix. It should resist a bit.
• Alternate your powdered sugar and milk until you get a thick consistency. Lift a spoonful up, then drip it out of the bowl. It should take 10+ seconds to complete for an outline.
• Outline your cookies and let it take an hour or so to dry, then add more liquid to the icing to just barely thin it and then flood your cookie. Decorate with more outline/piping icing and allow to dry for 5+ more hours if you can wait.

Cookie Monster Birthday Cake

I'm not going to go on about how good this cake is, how white it is or how "unhealthy" it is - because I like it and I could make it for a bunch of birthday occasions. But it's pretty obvious that this isn't my first cake rodeo, I have so many cake recipes up the wazoo on this blog that may hint to deeper, more disturbing things. You see, when I was a chubby little two year old my brother's birthday cake had arrived at the house, which makes sense since it was his birthday (man, I'm like a detective or something - just call me Shinlock!).  It was a white cake with chocolate frosting and all of a sudden I felt something, a primal urge. I was a cavegirl and that cake was just setting off my radar - I had to pounce. I squirmed and squealed in the arms of my sister, only having a few repetitive words in my vocabulary really didn't help me at this time but my intentions were clear. "No! That cake is for your brother!" I imagine my sister said with her french wig and corset and expensive jewelry that was draining the French economy. I'm 100% sure she told us all to eat cake before, but then again I was two -years old.

Unfortunately for them (and later, myself) the matriarch of the family decided to take a nap and that is when I took a chance. I recall seeing a "Cosby Show" episode with Rudy and Cliff stuffing a cake with napkins after eating a slice and thought that I should do the same. Of course...it would have to be taken from the middle because I'm a cake expert and I knew that it would fall. I had just dove into the cake and found that it wasn't worth it. I hated chocolate, yuck! Of course, right underneath the layer of the na-na-na-nasty chocolate there was the delicate and fluffy vanilla cake. That was my prize for being such good girl, besides, being the baby of the family means that I get whatever I want.

As I peered over the cake with about 10 feet of chocolate-covered napkins in my left hand and a chunk full of cake in the middle I heard an "Ooh!" and snapped my head around to see my sister shaking her finger at me...boy was I in trouble. Let's just say that the ending to that story was not a happy one - but I still hate chocolate frosting!

Now, I think we outta get down to this cake recipe. Its just a white cake with white icing with lots of Newman-O's (and a few Ore's as well).

(Cookies N Cream Cake Ingredients)

• 4 C. Cake Flour
• 1 tbl. Baking Powder.
• 1 & 1/2 C. Powdered Sugar
• Pinch of Salt
• 1 C. Soymilk + 1/4 C. Vegetable Oil & 1 tbl. Vanilla Extract
• Smashed Cookies

(Directions)

• Sift your dry ingredients together then stir in your wet.
• Fold in your cookies then tap on a flat surface 15 times before baking at 350 degrees.
• Bake for about 30 minutes or until your toothpick comes out clean from checking it. Take out of pan and allow to cool.
• Decorate with white frosting and many more cookies, slice and enjoy!

You can use any frosting recipe that you like, but I'll be doing a few tutorials pretty soon. ^.~

Day 3 of Shinmas

Today we have a great post from one of my favorite blogs - Scrumptious Gruel. I happened upon the blog about five months ago over the summer and saw a super easy English pudding that didn't need to be baked. I loved the author's pictures and although I used way too much sauce for my own ( which was still delicious and quite healthy), I tried a few other recipes out her vegetarian (with vegan attributes) blog. One thing that really piqued my interest was her hilarious sense of humor. Presenting Ellen of Scrumptious Gruel!

 

In the picture above she has utilized agar-agar to replicate several different versions of American Jello's and puddings. The lovely mulberries are very beautiful in the way they are suspended, and I think I might start making pandan and mochi "puddings" with her recipe. She's imaginative and full of kindness - her blog is most definitely something I could read everyday and I think the rest of you would really enjoy, whether vegetarian, vegan or far from either.

 

 

 

Another thing that interested me as of late (besides her obvious friendliness and love for trying new things) has been this very lovely pumpkin soup. It has been adapted from a different recipe, made vegan and has a bit of spice for those cold nights.

 

Scrumptious Gruel Blog: http://www.scrumptiousgruel.wordpress.com/

 

Scrumptious Gruel Pudding Recipe: http://scrumptiousgruel.wordpress.com/2012/08/01/it-is-a-pudding/

 

 

Scrumptious Gruel Pumpkin Soup Recipe: http://scrumptiousgruel.wordpress.com/2012/04/25/for-one-second-annual-pumpkin-week-in-spring-day-one/ 

 

Enjoy!

 

Day 2 of Shinmas

Today we have another two special treats - my first guest had actually contacted me last month to talk about their products. I really loved the neatness of their website and that they wanted to sell a variety of seeds, but more importantly, they love to advertise. While you may not think of this site having anything to do with anything creamy or saucy - they often lead to delectable recipes for almond butter, sesame sauces and lots of other lavish things to do with nuts and seeds. I still haven't been able to post my ground pumpkin seed risotto for the site, but I would say that this is a great alternative. The company is named "EatSeed" and I would definitely suggest checking them out.

EatSeed has a nice variety of seeds that you can get on their own OR you can get your own special seed blend. In this you could buy one of their own special seed blends or make your own. They sell specialty flours and if you can't find chia, flax or black sesame seeds too often (like I do) this would be a great website to check out. Their prices are quite equal in proportion to the amount you get and you have the option of receiving roasted and toasted seeds if you do not wish to have them raw.

The variety of seeds is very nice - as they even serve hemp along with chia, pumpkin, flax, sesame ect. And one thing that I absolutely cannot forget is their "Superseed Of The Month Club" for less than $90 a year for eight ounce bags for each seed selection. It can get a bit pricey depending on your own market, but to offset that it appears that you also get reward points which you can then use to counter-balance the cons. I was smitten.

EatSeed Website: http://www.eatseed.com/
EatSeed Facebook Page: http://www.facebook.com/pages/EatSeed/483750051643395?fref=ts 

Speaking of smitten - my next guest has me Susmitten, she has guest posted for my blog before and I her, so she is no stranger! Something that interested me very much on her blog recently was her post about "Vegan Ice cream Basics". In this she shows how to make an extremely simple ice cream base in which you can make anything interesting and, if you feel up to it, quite gourmet. You'll never have to worry about finding an entirely new recipe when you want a big change up from your typical ice cream flavors with this post. Don't forget to check out the rest of her blog for more imaginative recipes such as these.

Veganosaurus Blog Link: http://blog.veganosaurus.com/ 

 

Day 1 of Shinmas

Its already the first day of Shinmas and I've got so many entries! In reality my birthday is in a little over two weeks, but I'm the type of person who wants to have my cake over several days and not feel guilty over it because everyone else is celebrating as well. Today we've got a lovely blog and a heartfelt story from two people who have recently contacted me - feel free to chime in any time!
The first posting spot is from my friend "Ignatz" who has been really into featuring his blog. He's just starting out with his beautiful blog and has a lot of great recipes even though he's quite the busy guy.

Here is one of the most suiting recipes I've found for this post and it also happens to be one of my favorite ways to prepare apples.

If you want to check out this blog and his recipe - here's the link!

http://ignatzziller.blogspot.co.nz/ http://ignatzziller.blogspot.co.nz/

The second person to message me last night had presented to me something that I haven't dealt with a lot on my blog. This has to do with animal welfare - their names are "Lou and Bill" and they are often called the Green Mountain College Oxen and they are from Vermont. After research I see two different sides that are both overtly-complicated and yet simple to explain (nothing is truly easy when lives are hanging in the balance). The debate between the two sides is that they want to slaughter these oxen, aged about 12 years, and serve them to the community instead of living out their old age. They have been battered and injured over time and people believe that the $300 a month needed to take care of them is un-necessary and that instead they should be used as food. On the other hand, these are 12-year old animals that have been living out their lives on the campus and that many people consider as "one of their own". I can see and understand both sides but as I feel it - why not just let the poor animals live out their lives and have fun? These animals were not 'raised' for meat
and I believe that no animal should just be treated as property, and so that's why I decided to sign this petition on www.change.org/.

It has also been stated that a sanctuary has offered to take in both Lou and Bill on their own behalf, but the school refuses to do so and instead wishes to continue the the slaughter.

If you wish to save these animals from slaughter you can click this online petition: http://www.change.org/en-AU/petitions/green-mountain-college-springfield-vermont-stop-the-slaughter-of-bill-and-lou-the-2-oxen-at-green-mountain-college 

If you wish to learn more about Lou and Bill you can any of the links click here:
http://www.huffingtonpost.com/bruce-friedrich/green-mountain-colleges-f_b_1967361.html

http://www.boston.com/news/education/2012/10/10/oxen-from-college-farm-slaughterhouse/BwDzvpIyREhVloN8tt4RZL/story.html

http://www.huffingtonpost.com/jason-schmitt/green-mountain-college-oxen_b_1987920.html

Some of these links conflict each other to show you the different sides so feel free to look at all of them.

Happy (day one of) Shinmas! ^^

 

Fat-Free Vegan Gravy

 

 

 

I have a thing for seitan but sometimes just a fried, steamed or boiled piece isn't enough for me. I need to stretch out and make sure that everyone who eats this also gets a great deal with veggies and that's why I think my fat-free gravy is best. It something that I loved to use on Boca Burgers with lots of jalapenos and steamed rice for Vegan Loco Mocos (I never liked it with tofu for some reason...). You can easily make chik'en seitan, boil some beans or have some tempeh for this or some other type of seitan and smothered in the gravy. I would say it even goes great with some biscuits and a tofu omelette in the morning!

!

(Fat-Free Vegan Ingredients)

• 1/4 C. All-Purpose Flour
• 1/2-1 C. Vegetable Broth
• Salt & Pepper to taste
• Minced Garlic and Onions
• Sliced Mushrooms, Green and Jalapeno Peppers & Steamed Broccoli

(Directions)

• Cook your onions until translucent, then add in your garlic and stir.
• Add in your other vegetables except for the broccoli, sprinkle on your flour and cook until it has browned and the flour has cooked out.
• Slowly dribble in your broth and allow to thicken.
• Fold in your broccoli and serve it over anything you like

Enjoy!

Vegan Hamburger Helper (Low-Fat)

 

 

 

I'll be honest, one of my favorite meals as a kid was Hamburger helper - it was quick, easy and cheap to buy. Now that I'm more all around health conscious I don't see the need to go back there again, but with a slightly more healthier (in some way) version I've got it all together. You've got the creamy low-fat cheeze, a bit of zing from mustard and the nice alternating textures between noodles and your preffered "beef". Its a great meal that you can make ahead, freeze and then just pop in an oven or microwave later.

(Vegan Hamburger Helper Ingredients)

• 1 C. of Soy or Rice Milk
• 1 tbl. Garlic Powder
• 1/4 C. Nutritional Yeast (half that if powdery)
• 2 tbl. Corn or Tapioca Starch
• Pinch of Salt, Mustard Powder and Paprika
• 1 tbl. Cold Water
• Veg. Ground Beef and Elbow Macaroni

(Vegan Hamburger Helper Directions)

• Heat your milk and add in your nutritional yeast and garlic powder, whisk together as you make a slurry of your starches and cold water.
• Add your salt and slurry into the boiling mixture and whisk. Turn off heat and then fold in your ground beef as you boil your noodles.
• Fold your noodles into the cheeze and veg. beef and serve warm.
• Enjoy!

Anytime Peach Cobbler Cake w/ Streusel Topping; First Vegan MOFO Post

Yeah! Its been an exciting week - my first giveaway has been finished and the order is in process while my second week of culinary class has started and my help with some Girl Scout Cookie sorting may work out soon. I feel like I deserve a snack, and one of my favorite things to snack on is a lightly boiled peach with a side of peach tea. There's something that is oh so marvelous about the soft, supple flesh and the bright color as you take a bite and juice lands everywhere.

Sometimes, though, I want that jubilant feeling in the morning and I just don't have the time to boil a peach and eat it for breakfast, no matter how big and how badly I want it. So, for something even quicker, bulkier and quite tasty I've decided to make Anytime Peach Cobbler! You can make this into tiny individual skillet cobblers or you can make a huge one and heat as you like. I've noticed that my single-serving and breakfast recipes can appear to be too microwave-dependant (they can be cooked in any fashion) so I wanted something a little more down home that I can reheat anywhere.

The best thing about this cake is that its so easy to make and it only takes a few tablespoons of oil and vegan sour cream to make it moist and shiny on top. In addition, the crispy streusel topping I've added makes it so great - and the fruits on top make this really gorgeous and taste just like a peach cobbler! I'm just a fan of cakes, so you can separate these or even make a type of pancake batter if you wish. So, here goes my first post for Vegan MoFo!

(Anytime Peach Cobbler Cake Ingredients)

• 3 & 1/2 cups All-Purpose Flour
• 1 tsp Buckwheat Flour
• 1/2 cup Raw Sugar
• 1 tsp. Baking Powder
• A Generous Pinch of Cinnamon
• Pinch of Salt
• Slivered Peaches
• 4 tbl. Vegan Sour Cream
• 1 tsp. ACV
• 1 cup of Rice Milk
• 2 tbl Veg. Oil

(Directions)

• "Cream" your sour cream and sugar together with a whisk
• Add your oil to the sugar mix then add the ACV to your rice milk.
• Sift your dry ingredients into the sugar and sour cream, then fold in your liquids. Top with your favorite streusel topping and peaches.
• Bake for about 45 minutes or until done. Allow to cool and serve.
• Enjoy!

Culinary Classes & A Reminder

Hello everyone! If you've friended me on Facebook or have 'liked' my page, you may be aware that I have been trying to go into some culinary classes. The college and system that I had initially tried for was not good at all - and so I just got stressed out and never had a chance to go. Thankfully, however, thanks to a new eye-opener, my guidance counselor and a great teacher I have been able to start some classes and lessons. You can't believe how happy I am and how much my own confidence has raised. I am really proud of myself for never giving up - and I am so thankful to all of you that have taken the time to listen to and support me. :)

Today was quite fun, I was the first to arrive to class (as usual) and while I was a touch nervous there, I knew that I was in my element. We started off with gathering a few ingredients for my first class period, and since my teacher was both aware and very interested in my veganism he decided to give me a vegetarian recipe. It was for Asian Sesame-Soy noodles and sadly we didn't have a lot of the exact ingredients, but it is a very quick stir-fry dish so my partner and I went to work with finding ingredients for tomorrow's recipe. When he came around to check for ingredients that he needed to buy and to suggest substitutions, I suggested mixing vinegar, teriyaki sauce, brown sugar and molasses together for the missing dark brown sugar and soy sauce. I hope it turns out well although I really don't like sweet foods (surprising, huh?). The next cooking class I had, I volunteered to make some simple naan bread and I actually have to make naan bread for someone else as well, tomorrow. So I am thinking that I should probably do all of the preparation (kneading, rising ect.), slice them into equal but separate pieces per each recipe and have the other girls grill them. I may be using some vegan ghee from non-dairy margarine as well, with cilantro for decoration. This food blogging has really paid off!

Well, that's it from my adventures for now! Hope you guys have as great of a day as I!



Now, for that reminder - don't forget to enter my giveaway! Its absolutely free to you and you get a choice of your prize. Go to to this link  http://shinsveganloving.blogspot.com/2012/09/funbites-review-back-to-school-event_20.html and you can enter every day for six more days!

Enter now!

Chicken, Chorizo Enfrijoladas (Sugar-Free, High Protein)

The lesser-known sibling of the enchilada is most definitely one of the tastier variations, especially for those that aren't a lover of even mildly spicy foods. Even lesser known are the encremadas - but that's a different story. No, our hero today is the simple black bean - full of protein and barely any of the fat you might get with typical Mexican dishes. The dish, while made up of quite a few components here, is  actually quite simple and so very addictive - I even enjoyed the vegan cheese from Galaxy. Something about this dish just speaks to me, and my family enjoyed it so much that they've been asking for leftovers for lunch and dinner consistently. These are best fresh and fresh made tortillas from your local market make these even more tasty. Chicken seitan mixed with spicy chorizo wrapped in a soft yellow corn tortilla and topped with a lightly murky black bean sauce then baked to a crisp perfection with vegan cheese before being served simply with a thick and acidic salsa or your preferred toppings.

The baked sauce in the casserole after the tortillas are plated is something that could seriously be made a meal on its own. Its like the best type of refried beans that you could ever eat and you'll just want more of it. I honestly almost ran out of tortillas and totally ran out of black beans while making this, I may have even hoarded some of the leftovers for myself. This is a dish that absolutely needs to be crafted and shared on a regular basis, like many Mexican dishes this is one that will help everyone gather around the dinner and have an amazing meal. Its quick to make and you can take a shortcut with pre-cooked, canned beans but it still won't hold as much water as freshly cooked and heated beans from the crockpot. That's not to say that it isn't alright to do this, but take some time out of your morning to just place the beans on "low" on the crockpot and cook until dinner time.

(Enfrijolada Ingredients)

• Soyrizo
• Chicken seitan(recipe follows)
• Corn tortillas(as many you have to fill dish)
• Enfrijolada Sauce(recipe follows)

(Enfrijolada Sauce Ingredients)

• 1 Pound of Dried Black Beans
• Salt, Pepper, Oregano (to taste)
• 1 Red Chili (optional)

(Enfrijolada Sauce Directions)

• Wash your beans and place into your slow cooker with the water for about 8 hours until fully soft.
• Let cool until room temperature then add in your other seasonings until you enjoy the taste.
• Set aside

(Chicken Seitan Ingredients)

• 1 cup of Vital Wheat Gluten
• 1/2 tsp Salt
• 1/2 tbl Chili Powder
• 2 tsp Garlic Powder and Pepper
• 1 tsp Vegetable Oil
• 1/2 cup Vegetable Broth

(Chicken Seitan Directions)

• Mix your dry together, then the oil and knead in the broth. Knead about 35 times then boil for 25 minutes
• slice into pieces and cook in a non-stick skillet with extra seasonings and chorizo.

(Assembly Directions)

• Heat your tortillas if they are more than a day old.
• Fill with chicken seitan and soyrizo, roll like a taquito.
• Nestle into a casserole dish that has been pooled with the bean sauce. Top with more bean sauce.
• Top with some vegan cheese mounted on top to make the sauce even more delectable.
• Bake at 400 degrees until cheese is browned.

Serve with some nice tomato salsa, white onions and a smile - everyone will enjoy! Be sure to scoop out the leftover bean sauce and cheese from the baked casserole dish because it is pure heaven! 

Guest Post: By Susmitha Subbaraju

Susmitha is perhaps one of the friendliest people that I have encountered online and has accepted me into the group "Vegan Temptivists" on Facebook, which is truly an honor - especially since she is my first guest blogger! She is an extremely talented artist in practically all of the mediums and makes amazingly mouth-watering recipes. Her blog, http://blog.veganosaurus.com/ is full of delicious, stunning and unique recipes - she isn't afraid to veganize and is most definitely outgoing when it comes to the things that she loves. Check her out because you won't regret it! ^^

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Before I became vegan, 9 years ago, I was never interested in baking and barely interested in cooking. But turning vegan opened up a whole new world of ingredients and possibilities to me and I couldn't help but be inspired to get creative in my kitchen. That's when the baking bug bit me and ever since then there's been no looking back.
Since I'm vegan for ethical reasons, for the longest time I had the attitude that I'd rather use a few less than healthy ingredients in my baking (all purpose flour, processed oils etc...) than compromise on the taste and texture of the finished goodie. My main focus was to have people taste my cakes and pastries and be blown away by the deliciousness of vegan desserts.

When my more health inclined vegan friends spoke of using date syrup or whole wheat flour in their cakes, I used to turn up my nose and say, "those healthy cakes won't impress non-vegans into turning vegan so what's the point?" I even tasted a few of those healthy cakes and cookies with an open mind but was left unimpressed which further strengthened my belief that good cakes had to be made of all purpose flour and contain a generous amount of oil.

Then a few months ago, my friend Arun kicked that attitude right out of me by bringing this amaaaazing chocolate cake to our monthly Vegan Bengaluru potluck. I thoroughly enjoyed it. He told me that it contained absolutely no oil, was made of whole wheat flour and was made without an oven! My jaw would've dropped hearing that last bit except that I was busy gobbling up the cake.

Since I associate Bou Shin's blog with healthy eating as much as the cute bentos, I figured a healthy cake recipe would be perfect for my guest post here. :)

I made a bunch of changes to Arun's original recipe based on the ingredients I had at home.

(Here's my version of the Healthy Chocolate Cake recipe)

• 1 1/2 C Whole Wheat Flour
• 1 C Jaggery Powder (can use Sugar if you can't find jaggery but it's less healthier that way)
• 1/3 C Cocoa Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 Small Mashed Bananas + 2 tsp Flax Seed Powder+ 1/4 C Water (whipped together for a few minutes)
• 3 tsp Lime Juice
• 1 tsp Vanilla Extract
• 1 C Water
• 1/2 C Walnuts - broken into little pieces
• 2 Small Mashed Bananas + 2 tsp Flax Seed Powder+ 1/4 C Water (whipped together for a few minutes)

(Directions)

• Bring 3 to 4 C of water to boil in a large pan/pot/steamer (the baking dish should easily fit inside).
• Line a baking dish with aluminum foil and lightly grease with a few drops of olive oil.
• Mix dry ingredients (except sweetener and walnuts) and sieve a few times to make the flour airy.
• Mix jaggery/sugar with wet ingredients and whip for a few minutes to create air bubbles.
• Mix wet and dry ingredients quickly until there are no large lumps (do not over mix).
• Stir in the walnuts and transfer to baking dish.
• Place an upside down the plate or bowl inside the steamer pot (to add height) and place the baking dish inside it.
• Cover the pot and steam on medium-high heat for 30 minutes.
• Uncover and continue steaming for another 15 minutes.
• Remove the baking dish from the pot and keep aside for 10-15 minutes.
• Gently lift the cake along with the foil out of the dish and place on a cooling rack.
• After the cake has cooled completely, peel off the foil.
• Slice and serve plain or with melted chocolate poured over it.
• Enjoy!

Thanks Bou Shin for having me over on your blog.

Baked Kinako Rice Pudding (Gluten-Free)

Have you ever been making a rice dish, be it casserole, onigiri or stir-fry, and found that it was too mushy to be used as is? Don't fear - if you just have some sugar, organic soybeans and peanut butter you can have an absolutely mouthwatering and addicting, enjoyable dessert. This sweet and salty treat is traditionally served on Japanese new years in squares after being broiled in the oven until puffy in crispy, then it is quickly dipped in hot water and rolled in sugar, salt and roasted soy beans. It is so delicious and, in my opinion, the best type of mochi there is - even besting my coconut mochi

(Ingredients)

• About 1 cup of cooked Mixed Rice (Brown + White)
• 1/4 cup of Crunchy Peanut Butter
• 1/2 cup of Raw Sugar
• 4 tbl Vegan Margarine
• Toasted and Ground Soybeans
• Water to Mix
• Salt to taste

(Directions)

• Preheat oven to 350 degrees.
• Take about half of your mushy rice and place into a blender with some water. Blend until it is a thick paste and mix with your rice and other ingredients other than the soybeans.
• Pack into a parchment-paper lined baking dish and then coat liberally with more sugar and a bit of salt, being just as liberal with your beans.
• Bake at 350 degrees for about 15 minutes, take out and see if it is done - if it is still sticky but has started to brown then you are at a great place.
• Using a large and clean knife, cut into sizable squares and crank the heat up to 400 degrees. Continue baking until it has finally started to crisp and finally be fully cooked.
• Allow it to rest slightly but keep it warm, and give a slice to everyone with a nice small scoop of vanilla ice cream or to add more fun to it. You could also put each slice on a stick and let everyone (under careful supervision) toast their mochi pudding to their liking in a nice toaster oven.
• Enjoy!

Grim Adventures of Billy & Mandy Bento

This post is about some of my different experiences with this bento, the first being that I did some chocolate paintings (plus a multi-pic post)! I decided to save on the fat, and thus didn't do anything aside from the outline after I hand-drew each character. The only ones who are really missing from this bento are Puddin' and Irwin, but I may have something in store for them later. If you haven't ever heard of this show before, its about two children who trick the Grim Reaper into being their best friend forever and their adventures together. The chocolate painting above is the one with Billy, the lovable idiot who tags along with Mandy, and next to him are veggie dog fingers, dark cherries and a plum. Underneath there are spooky broccoli sprouts and a tofu Reaper.

Heeeeeres' Mandy! I feel like she's saying "Billy, you idiot. Don't you realize this is food?" as she lays atop the olive and hummus sandwich.

The trio huddled together, the summer heat didn't help them unmelt.

And here's the adorable, confusing, Fred Fredburger! Sadly for him, neither nachos nor frozen (soy) yogurt were used in this bento.

GABM Bento Ingredients:
1 Olive, Hummus & Sprout Sandwich
1 Plum
Cherries
Tofu
Chocolate
Veggie Dog Fingers
Green Beans


I hope you've enjoyed this as much as I!

Tofu Stir-Fry w/Spicy Garlic Sauce (Gluten-Free Option, Sugar-Free Option)

This was incredibly fun to make and I've only made it once before when I tried to figure out one of the sauces for my favorite "treat", stir-fried tofu in garlic sauce. Once a month or so, my family and I will get American-style Chinese takeout and this is my go-to dish aside from dumplings, desserts and steamed veggies. It is quite fattening so I won't eat it often, but it is especially addicting with the conflicting flavors and textures...and probably because I make it extra-spicy. You've probably had it before, and every restaurant has a slightly variating style - so I'm going to put my own little "Shin-Spin" on things. Whatever veggies you have on hand will do, so I'll list what I put in my stir-fry later.

(Spicy Garlic Sauce Ingredients)

• 1 & 1/2 tbl Rice Vinegar
• 2 & 1/2 tbl Rice Wine Vinegar
• 2 tsp Raw Sugar or Stevia (optional)
• 1/4 tsp Good Sesame Oil (retains both taste and smell)
• 1 tbl Veggie Oil
• 2 tbl Good Soy Sauce or Tamari
• 1/2 tsp Sriracha
• 5 Crushed & Minced Garlic Cloves
• 1 pinch of Red Pepper Flakes
• 1 tsp Cornstarch
• 2 tbl Water

(Directions)

• First, mix the water with the cornstarch.
• Saute your minced and crushed garlic in the veggie oil until softened and is lighter in color slightly.
• Add in your vinegars, soy sauce, and oil. Stir and let bubble
• Squirt in your sriracha and sugar, add a bit of pepper flakes and wait about 15 seconds.
• Mix in the slurry of cornstarch and water, then stir it in until it has thickened to your liking.
• Quickly coat your preferred veggies in this addictively spicy sauce and serve over a nice bed of rice.
• Enjoy!

My personal stir-fry contained mung bean sprouts, brocolli sprouts, carrots, baby corn, pan-fried tofu, steamed mushrooms, sweet peas, green bell pepper and broccoli. Since the garlic sauce is so flavorful and has a lot of sodium, I wouldn't suggest adding salt or anything else to the other ingredients so to keep it healthier.

Cow and Chicken Bento (Bring Back the Bento #1)

This was actually of my most fun and favorite bentos to make, I even included the red guy who follows them around! If you've never seen "Cow and Chicken", a cartoon from the late 90's - don't fret, you can still learn about it here. Originally I was going to have 'The Red Guy' on a tofu salad sandwich with cherry tomatoes, but we had pumpernickel bread and only strawberries in the house, still resulting in a comical piece with his tail hanging out over his "strawberries". Cow and Chicken, meanwhile look a bit more dazed and simple than usual.

I've also started a new bento segment titled "Bring Back the Bento" where I, and any willing participants make bentos from our childhoods. What do you think?

Cow and Chicken Bento Ingredients:
Blackberries
Broccoli
Bean Sprouts
Sweet Peas
Cilantro
Blueberries
Yellow Bell Pepper
Strawberries
Whole Wheat PB & SJ sandwiches
Pumpernickel and Peanut Butter Sandwich
Whole Wheat Tortilla
Rice Cheese

I hope that you like it! ^^

Peruvian Stirfry, Lomo Saltado with Cauliflower Rice (Gluten-Free, Grain-Free, Low-Fat, Low-Sugar)

I've been wanting to try this forever! The ingredients fit so well, you get a vinegary punch from hot sauce and a kick from that and some jalapenos with a bit of sweet and acidic flavor from caramelized onions with home-stewed tomatoes. This truly is a stirfry with great balance, and to absorb this melody of flavors you just need some thick-cut fries to sop it all up, they never get soggy and they always stay delicious. Instead of using seitan as I usually would, I decided to make it extra simple and just used some portabella mushrooms that I had in the fridge and it worked perfectly!

(Lomo Saltado Ingredients)

• 1/2 Large Red Onion
• 2 tbl of Sambal Oelek
• 2 Garlic Cloves
• 1/2 Jalapeno
• 2 Mini Yellow & Orange Bell Peppers
• 1 & 1/2 Large Tomatoes
• 1/4 tsp of Vinegar
• 1 tsp of Hot Sauce (your choice)
• 1/4 cup of Collard Greens
• 1/4 cup of Sliced Portabella Mushrooms
• 1/2 tsp of Stevia (optional)
• Salt to taste (optional)
• Cumin and Garlic Powder to taste
• Cilantro

(Cauliflower Rice Ingredients)

• 1/3 head of Cauliflower
• 2 tbl of Olive Oil
• Salt to taste (optional)

A large amount of Thick-Cut Fries (pre-cooked in an oven)

(Directions)

• Simply roast your cauliflower until softened and crisped a bit.
• run through a blender of food processor until it has the light texture of rice - but don't allow it to get mushy. Place aside.


• Mince your jalapeno, garlic and onion and then saute in a dry pan over low heat until they lightly caramelize.
• Season and then add in your bell peppers and tomatoes with your liquids.
• Continue to cook on low until the tomato has softened and released more juices, then mix in your collard greens, mushrooms and seasonings. Cook and taste, adding what you feel is needed.
• Then, turn off the heat and add your cilantro before folding in your fries and serving with your cauliflower rice.

I hope that you enjoy! ^^

A Bento For Dad

As I've said before - my father is a diabetic so I decided to watch out on his carbs for this meal, and surprisingly found that seitan doesn't contain a lot of carbs (which eventually convert to sugars if not run off). Since he works for several long hours I decided to give him the seitan to also help him keep awake and only used a teaspoon of olive oil to make a small batch crispy, dry-frying the onions and peppers. On the side I have a half-whole wheat tortilla shaped into multiple hearts with the word "Dad" markered on top. Underneath is simply some spinach for a simple and basic bento. I used Mrs. Dash Fiesta Lime, cumin and some garlic powder for the seasoning as well.

Bento For Dad Ingredients:
Fajita Seitan
Garlic, Onions, Bell Peppers
Whole Wheat Tortilla
Spinach

I hope that you (and my dad) will enjoy! ^^