Times are tough and this vegan, is a broke vegan at the moment. As I said before, we’ll be living out of the pantry this week. It’ll take a bit of creative thinking, but it’s doable. This is our current pantry and this will give you an idea of what I have to work with:

top shelf
soy flour, whole wheat flour, molasses, agave nectar, and the kids cereals – Kix and generic cherrios

shelf 2

whole wheat thin spagetti, quinoa, red lentils, brown rice, dried navy beans, dried black beans, small chunk TVP, large chunk TVP, chickpea flour, whole wheat fussili, small shells, falafel mix, 4 boxes vital wheat gluten,

shelf 3
grits, quick oats, buckwheat flour, crackers, popcorn, organic carrot cake mix, the omni’s raisin bran, apple sauce, cashews, dry roasted peanuts, dry roasted edemame, peanut butter, raspberry preserves

bottom shelf
all purpose flour, organic raw sugar, nooch, soy sauce, maple syrup, chickpeas, navy beans, pumpkin, arichokes, diced tomato, black olives, pineapple

This was breakfast yesterday and it was soooo good. These pancakes turn our perfect every time.

Vanilla Cinnamon Pancakes
1 cup soy milk
2 tablespoons water
2 tablespoons oil
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Blend all ingredients.
Brush griddle lightly with oil and heat.
Drop by spoonfuls onto hot griddle.
When the pancake bubbles, flip it over.
Cook the other side until lightly browned.

Cinnamon Apples
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4-5 large cooking apples
2 tablespoons water
1/4 cup vegan margarine
2 T All purpose flour

Combine sugar, cinnamon and nutmeg in a large bowl.
Pare apples and chop into bite sized pieces.
Toss apples with sugar mixture in the large bowl.
Put apples, water, butter into a sauce pan.
Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
Remove from heat and stir in flour until blended and thick. Serve over pancakes.


someone please stop me…

September 27, 2008

before I eat this whole cake. I was experimenting during vegan cooking hour and I came up with this pumpkin cream cheese coffee cake. It is sooo good. If you make this, beware. It will call to you.

8 ounces vegan cream cheese, softened
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla

1 stick of Earths Balance softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

1 stick Earths Balance softened
1 cup sugar
5 tablespoons canned pumpkin
1 teaspoon vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup soy/rice/almond milk

Preheat oven to 350 degrees F. Grease a 9×13 inch glass baking dish.
For Filling: In a bowl with an electric mixer beat together cream cheese, lemon juice, and vanilla and beat until smooth. Set aside.
Topping: In a small bowl blend together Earths Balance, sugar, flour, spice and salt. Set aside.
Batter: In another bowl with an electric mixer beat together EB and sugar. Beat in pumpkin and vanilla and beat on high speed until light and fluffy.
In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into wet mixture alternately with milk.
Assemble: Spread half of the batter in bottom of baking dish. Add a smaller layer of filling on the top leaving an inch or two of space around the edge.
Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
Sprinkle or drizzle topping evenly over batter (I was playing with the recipe and the topping was pretty soft by the time I started to assemble the cake. I ended up drizzling it over the top with a teaspoon. Bake coffeecake in middle of oven for about 45 minutes, until golden and a tester comes out clean. My oven runs about 50 deg. too hot, so you’re baking time may vary from mine.

Tofu Scramble

September 16, 2008

This was the first dish I attempted with tofu and it came out really good so I thought I’d share.

Breakfast Tofu Scramble

1 tsp olive oil
1 tsp minced onion
1 tsp minced garlic
1 countainer firm or extra firm tofu, pressed and crumbled
1/2 tsp turmeric (or you could use curry)
nutriotnal yeast to taste 
salt and pepper to taste
2 tomatoes, diced
2 handfuls shredded carrots
1-2 large handfuls of fresh spinach
2 cups shredded potato

I sauteed the potato with a dash of olive oil until it was cooked almost all the way  and set aside. I pressed and crumbled the tofu and added it with garlic and onion with a little olive oil in a large skillet. Allow the tofu to brown. Add carrot, potato, tomato and spices cook, stirring frequently until carrots begin to soften, adding margarine if needed, (I use smart balance light it’s vegan) . Add spinach and cook a minute or two, just until wilted, stirring well.