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Twenty-something Chicagoan streaming her consciousness on Twitter, working for beer, resident documentarian, self-proclaimed internet junkie & reblogger of clever infographics, [mostly] vegan, bike commuter, unofficial event planner, poor foodie, lover of maps, Lady About Town aka The Anhalt
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Posts tagged "vegan"
Chicago Diner: $10 for $20 towards your favorite meat-free comfort food →

Good at both locations!

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[#vegan] taco flavored kisses (Taken with Instagram at Metropolitan Brewing)

[#vegan] taco flavored kisses (Taken with Instagram at Metropolitan Brewing)

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I’m the type of person who tends to become overwhelmed by “choice.” Too long of a beer list, Spotify, cable television, my local Strack & Van Til, what to do at any given moment in this great city of Chicago…you get the picture. So of course this extends to internet recipe searches. Hence why it’s taken me almost a year to attempt vegan mac & “cheese.” It seemed like too much of a commitment to make just ONE.

So many versions of “cheese” - what will work and what won’t? Do I really need to drop that much green on raw cashews? Do I really need to prep this cashew cheese two days in advance? Eff that. I’m on a budget and I’m goddamn hungry. Two days prep is two days too many. So I took the plunge tonight, using this recipe, bookmarked many moons ago. And it turned out fabulous.

Here’s how it went down…

Ingredients

  • one box medium shells (whole wheat)
  • 1-1/2 cups nutritional yeast
  • 1/2 pkg of extra firm tofu, “lightly” pressed
  • 1/2 cup olive oil
  • 1/2 cup water
  • 1/4 cup tamari (or soy sauce)
  • 1-1/2 cups unsweetened soymilk
  • 1/2 Tbsp sea salt
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • yellow mustard to taste
  • 2 Tbsp Earth Balance
  • 1 cup plain panko bread crumbs

Directions

  1. Pre-heat your oven to 350.
  2. While a large pot of salted water is reaching a boil, prepare the “cheese” in your food processor. I pressed the tofu by hand (over the sink) and tossed chunks of the tofu into the bowl. Add the oil, water, tamari, soy milk. Blend. Add the nutritional yeast and blend some more. Next comes the salt, paprika and garlic powder. I finally added the yellow mustard while the food processor was, uh, processing (?) on Low.
  3. Go back to that pot of boiling, salted water & cook your pasta al dente (about 7 minutes).
  4. Melt the Earth Balance in a saute pan and toss the bread crumbs to coat.
  5. Drain the pasta as best you can and transfer to a 8x11 casserole dish (or the equivalent). Pour on the “cheese” and distribute the bread cumbs evenly across the top.
  6. Bake uncovered for 30 minutes. I then turned on the broiler for a couple minutes to brown the bread crumbs.
  7. EAT! This paired nicely with 1) a bottle of cab and 2) Sriracha.

Reheated some today for lunch and it was still tasty. Looks like we have a winner!

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No budget for presents = everyone gets baked goods! Vegan Pumpkin Bread Yield: One full-size loaf or four mini-loavesPrep time: 10 minutesBake time: 35-65 minutes (depending on size) Ingredients: 1c whole wheat flour 1c all-purpose flour 1/4c corn starch (or add’l all-purpose flour) 1 tsp baking soda 3/4tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1/8 tsp ground nutmeg 1/4 tsp allspice 1/8 tsp ground cardamom 1 can pumpkin (15oz) 1c sugar (for vegan use pure cane sugar) 1/4c oil + 1/4c applesauce (or 1/2c oil) 1/3 c water 2 Tbsp flax meal + 6 Tbsp warm water Pre-heat the oven to 350 degress. Grease the pan(s). In a small bowl, whisk the flax meal and warm water. Set aside for about five minutes. In a medium-sized bowl, sift together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt and spices. In a second medium-sized bowl, combine flax meal mixture, oil, applesauce & sugar. Whisk until well blended. Add 1/3 cup water and pumpkin, whisk thoroughly. Start adding dry ingredients; folding or stirring gently to avoid over-mixing. Pour batter into pan(s). Bake mini-loaves for about 35 minutes, or 65 minutes for the full-sized loaf. Test with toothpick. Let cool for 15 minutes and you’re ready to go! (adapted from this poorly written & organized recipe)

No budget for presents = everyone gets baked goods!

Vegan Pumpkin Bread

Yield: One full-size loaf or four mini-loaves
Prep time: 10 minutes
Bake time: 35-65 minutes (depending on size)

Ingredients:

  • 1c whole wheat flour
  • 1c all-purpose flour
  • 1/4c corn starch (or add’l all-purpose flour)
  • 1 tsp baking soda
  • 3/4tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cardamom
  • 1 can pumpkin (15oz)
  • 1c sugar (for vegan use pure cane sugar)
  • 1/4c oil + 1/4c applesauce (or 1/2c oil)
  • 1/3 c water
  • 2 Tbsp flax meal + 6 Tbsp warm water
  1. Pre-heat the oven to 350 degress. Grease the pan(s).
  2. In a small bowl, whisk the flax meal and warm water. Set aside for about five minutes.
  3. In a medium-sized bowl, sift together all-purpose flour, whole wheat flour, cornstarch, baking soda, salt and spices.
  4. In a second medium-sized bowl, combine flax meal mixture, oil, applesauce & sugar. Whisk until well blended. Add 1/3 cup water and pumpkin, whisk thoroughly. Start adding dry ingredients; folding or stirring gently to avoid over-mixing.
  5. Pour batter into pan(s). Bake mini-loaves for about 35 minutes, or 65 minutes for the full-sized loaf. Test with toothpick.
  6. Let cool for 15 minutes and you’re ready to go!

(adapted from this poorly written & organized recipe)

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    It’s a plan, Stan.

    Part of my ongoing quest to enjoy a plant-based diet means, duh, steering clear of meat and dairy. I have also stopped buying convenience foods: frozen meals (no more Lean Pockets for this gal), most processed foods (was never a big Velveeta fan anyways) and packaged soup (this tomato soup has become a mainstay). No big deal, it’s been easier than I could ever imagine (except when eating out, of course. Or when hungover). But that’s not to say it’s requires no effort. I have my pantry staples, I buy fresh veggies as needed but all this amounts to is eating a whole lot of the same thing (how much of my goddess bean salad can I really eat? A lot actually). This is when the glorious meal planning comes in. 

    This week I figured I’d be eating four lunches and four dinners at home and two lunches at the brewery. I’m a fan of leftovers, lunch for dinner, breakfast anytime, etc., so this should be easy right? 

    The usual suspects
    tomato soup (awesome hot or cold)
    buffalo “chicken” wraps
    tofu-soyrizo scramble

    Brewery favorites
    chickpea cutlets
    tofu-dill salad sandwiches

    Something new
    curried tempeh mango salad sandwiches
    asparagus & sundried tomato frittata
    chickpea salad wrap

    I’m hungry just thinking about it.

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    I love Madeleines. They make me feel fancy. (But make sure that sugar is raw!) yummyvegan: Vegan Madeleines Ingredients 2 ½ tablespoon flax meal ¼ cup hot water 2 tablespoon plain vegan yogurt 150 g granulated sugar 125 g melted vegan butter A few drops of yellow food dye Zest of one lemon ½ teaspoon vanilla extract 160g unbleached all purpose flour 2 tablespoons non dairy milk Method Preheat oven to 350°F. Grease and generously flour the scalloped pan. Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute. Strain the flax mixture to separate the grainy strong flavor flax seeds. Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract. Slowly add the flour and mix well. Add milk and mix well. The batter should be fairly stiff. Fill Madeleine pans ¾ ways up and bake at 350°F for 7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.

    I love Madeleines. They make me feel fancy. (But make sure that sugar is raw!)

    yummyvegan:

    Vegan Madeleines

    Ingredients

    2 ½ tablespoon flax meal

    ¼ cup hot water

    2 tablespoon plain vegan yogurt

    150 g granulated sugar

    125 g melted vegan butter

    A few drops of yellow food dye

    Zest of one lemon

    ½ teaspoon vanilla extract

    160g unbleached all purpose flour

    2 tablespoons non dairy milk

    Method

    Preheat oven to 350°F.

    Grease and generously flour the scalloped pan.

    Mix hot water with flax meal and stir for 30 seconds. Let this mixture rest for 1 minute.

    Strain the flax mixture to separate the grainy strong flavor flax seeds.

    Stir in yogurt, sugar,butter,food dye,zest of lemon and vanilla extract.

    Slowly add the flour and mix well.

    Add milk and mix well. The batter should be fairly stiff.

    Fill Madeleine pans ¾ ways up and bake at 350°F for 7 minutes. Reduce heat and cook at 250 F for another 8 minutes. Turn off the heat in the oven and leave Madeleines inside for 20 minutes. Cool and serve with espresso or tea.

    (via veganexperience)

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    America's Best Sandwiches--Veganized →

    I hate to link to HuffPo, but YUMMERS.

    via brokevegetarian

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    Chicago Vegan Bakesale for Japan →

    Noted.

    devinmichal:

    Sunday April 10th 12pm-7pm

    Logan Hardware

    2410 W. Fullerton

    (via bodywallet)

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    I cannot wait to make this. The photo alone sells it. “Protein power salad” via gastrogirl

    I cannot wait to make this. The photo alone sells it. “Protein power salad” via gastrogirl

    (via veganfeast)

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    Chicago's vegan food truck, from Ste Martaen →

    Um, yeah, just found out about this. Hope it lasts long enough for me to give their offerings a try!

    Ste Martaen: “A gourmet vegan cheese alternative and vegan foodtruck operators”

    Facebook and Twitter

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    Um, yeah, that’s a Chicago Prohibition History Bike Tour Map. That’s pretty much all of my favorite things wrapped in one! No pun intended Only $12 for a box of all five varieties, all named after booze, on Etsy. From Ethnically Engineered’s e-mail: Our latest Chicago-centric Organic Vegan Soap Bar, Allsorts, is going to wow your guests with a Chicago history bicycle map inside.  Each bar is designed for the curious or student of Chicago Prohibition Era history. Open the wrapper to reveal a detailed adventure that will lead you to the intersection of vice and victim: 13 unlucky years unveiled as you travel through the city’s “noble experiment” and witness the creation of The Chicago Outfit and American Organized Crime. Scented with the sun kissed blends of essential oils this bar will fill your shower with a lush sweet citrus scent and a towel snapping back end.  Try all four scents:  Whisky Sour, Gin and Tonic, Spiced Rum or The Screwdriver.  Made with the finest, sustainably sourced/fair wage, organic plant oils; this bar was also produced using the most ethical considerations for the bio-sphere, it’s creatures and your family. Magical.

    Um, yeah, that’s a Chicago Prohibition History Bike Tour Map. That’s pretty much all of my favorite things wrapped in one! No pun intended

    Only $12 for a box of all five varieties, all named after booze, on Etsy.

    From Ethnically Engineered’s e-mail:

    Our latest Chicago-centric Organic Vegan Soap Bar, Allsorts, is going to wow your guests with a Chicago history bicycle map inside.  Each bar is designed for the curious or student of Chicago Prohibition Era history. Open the wrapper to reveal a detailed adventure that will lead you to the intersection of vice and victim: 13 unlucky years unveiled as you travel through the city’s “noble experiment” and witness the creation of The Chicago Outfit and American Organized Crime.

    Scented with the sun kissed blends of essential oils this bar will fill your shower with a lush sweet citrus scent and a towel snapping back end.  Try all four scents:  Whisky Sour, Gin and Tonic, Spiced Rum or The Screwdriver.  Made with the finest, sustainably sourced/fair wage, organic plant oils; this bar was also produced using the most ethical considerations for the bio-sphere, it’s creatures and your family.

    Magical.

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    Simple and Delicious Mac and Cheese! via findvegan On my “to make” list. I keep seeing cashew “cheese” recipes all over the place and think I need to find some time to experiment

    Simple and Delicious Mac and Cheese! via findvegan

    On my “to make” list. I keep seeing cashew “cheese” recipes all over the place and think I need to find some time to experiment

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    Our source, whom we’ve known five years and is as heavily entrenched in the hood as we are, shared with me (and now, you!) that Earwax Cafe, 1561 N. Milw., might not be closing, and instead reopening under same ownership with a revamped menu and possible expansion or remodeling. Stay tuned!

    from today’s Wicker Park Bucktown Pipeline newsletter

    Well, I’m still going for lunch there tomorrow.

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    Jess Fusion = “Whats in the fridge? Let’s make a meal out of it” - 2 medium-sized carrots, diced- 1/4 large orange bell pepper, diced- 1/2 cooked sweet potato, cubed - 1/2 pkg TJ’s tempeh- 2-1/2 cups udon noodles- TJ’s Soyaki sauce (eyeballed, 3/4cup?)- cilantro to taste  Softened the carrots and bell pepper in a small amount of EVOO with some salt (to absorb water) and pepper. Added the tempeh, tossed that around to get it hot. Poured in just enough Soyaki to cover the the veggies/tempeh, added a small amount of fresh cilantro and simmered until all sauce was absorbed. Meanwhile, the sweet potato was cooked in the microwave and the udon noodles were boiled in a seperate saucepan (not sure if this was necessary). Dumped in the noodles, added a smidge more sauce, tossed, added cooked (peeled) sweet potato, tossed gently. And that’s it! Made 2-3 servings. I’ve never cooked with tempeh and was pleasantly surprised: biting into each “cube” was an additional flavor profile that proved very tasty. The sweet & salty Soyaki was great. And the different textures (tempeh, slightly crunchy carrot, soft sweet potato, etc) kept it interesting, with the cilantro adding a nice freshness. I made enough for tomorrow, under the assumption I’ll be dealing with a hangover and craving something salty but fresh. Now that’s preparedness.

    Jess Fusion = “Whats in the fridge? Let’s make a meal out of it”

    - 2 medium-sized carrots, diced
    - 1/4 large orange bell pepper, diced
    - 1/2 cooked sweet potato, cubed 
    - 1/2 pkg TJ’s tempeh
    - 2-1/2 cups udon noodles
    - TJ’s Soyaki sauce (eyeballed, 3/4cup?)
    - cilantro to taste 

    Softened the carrots and bell pepper in a small amount of EVOO with some salt (to absorb water) and pepper. Added the tempeh, tossed that around to get it hot. Poured in just enough Soyaki to cover the the veggies/tempeh, added a small amount of fresh cilantro and simmered until all sauce was absorbed. Meanwhile, the sweet potato was cooked in the microwave and the udon noodles were boiled in a seperate saucepan (not sure if this was necessary). Dumped in the noodles, added a smidge more sauce, tossed, added cooked (peeled) sweet potato, tossed gently. And that’s it! Made 2-3 servings.

    I’ve never cooked with tempeh and was pleasantly surprised: biting into each “cube” was an additional flavor profile that proved very tasty. The sweet & salty Soyaki was great. And the different textures (tempeh, slightly crunchy carrot, soft sweet potato, etc) kept it interesting, with the cilantro adding a nice freshness.

    I made enough for tomorrow, under the assumption I’ll be dealing with a hangover and craving something salty but fresh. Now that’s preparedness.

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    Spice Buffalo Seitan wraps with vegan ranch dressing (recipe at Little House of Veggies) Had to share, despite the horrible camera-phone photo. Okay, so I ended up eating dinner at 10pm tonight after not eating all day and this hit the mother-effin’ spot. It’s vegan and deliciously rich and fatty. And I’m sure the leftovers will make for awesome drunk food sometime this weekend. Basically “Buffalo-style” anything is a weakness of mine. And I was looking to try a vegan ranch recipe so this wrap concoction was ripe for the testing! Thanks to Tracy & Doug for the seitan!

    Spice Buffalo Seitan wraps with vegan ranch dressing

    (recipe at Little House of Veggies)

    Had to share, despite the horrible camera-phone photo. Okay, so I ended up eating dinner at 10pm tonight after not eating all day and this hit the mother-effin’ spot. It’s vegan and deliciously rich and fatty. And I’m sure the leftovers will make for awesome drunk food sometime this weekend.

    Basically “Buffalo-style” anything is a weakness of mine. And I was looking to try a vegan ranch recipe so this wrap concoction was ripe for the testing!

    Thanks to Tracy & Doug for the seitan!

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