Vegan MoFo #31: The Best of PD MoFo 2011

Oh my goodness! It's such sad news! Today is the LAST day of Vegan MoFo 2011! :(

I can't believe it has gone SO quickly. I feel like the month just started and everyone still has 31 more days of amazing, crazy mofo-ing! I don't know what I'm going to do with myself!

In honor of the final day of MoFo, let's recap on some of the best Passing Daisies posts of the month.

1. All About Nutritional Yeast
This post got a lot more page hype than I thought it would! I guess people really need to know about Nooch!

2. Pumpkin Mac & Cheese
Delicious, pumpkin-y, cheesy goodness all in one bite.

3. What's the Deal with Honey?
Might be a bit controversial/surprising for those of you who don't know what goes on in the honey industry. Queen bee artificial insemination is sad and shocking.

4. Award-Winning Pumpkin Donuts
I couldn't believe my donuts won a competition! So exciting. Go check them out for yourself and try making them! They are super delicious!

5. An Interview with the Sporkie Sisters
If you don't know who the sisters behind Spork Foods are, are you really should check out this interview. I love these girls, and their new cookbook!

6. Banana Whoopie Pies with Coffee Crumble
Creamy coconut banana icing smushed between two incredibly soft banana ginger cookies. Heaven in every bite.

7. Pumpkin S'mores Cupcakes
Pumpkin icing, Dandies marshmallows, chocolate syrup, and a graham cracker cupcake. Can you say YUMMY?

8. Individual Sweet Potato Casserole
Just in time for Thanksgiving! Perfect for those who don't want to make an entire casserole. And with no sugar, either!

9. Mango Coconut Pancakes
If only you could dive into a big stack of these right now. Tropical, fluffy, sweet, and devilishly good.

10. Carrot Cake Larabars
My most recent creation for Iron Chef Vegan MoFo. Carrot cake without all the trouble of baking. Couldn't get much simpler! (You'll notice I'm trying to make my pictures look better, too!)

What is your favorite thing that you've made this month? Or your favorite thing you've seen on PD, if you didn't partake in Vegan MoFo?
Much love,

Vegan MoFo #30: Carrot Cake Lara Bars

This week, the secret ingredients for Iron Chef Vegan MoFo were carrots and oatmeal. Two interesting combinations, I think, but definitely do-able!

As I thought about what I wanted to make, only one thing kept popping into my head: carrot cake. But I didn't want to be that person who took the easy road and made something so... well, normal, however good it may taste. So I got creative.

How about Carrot Cake Larabars? Everyone loves Larabars! (Unless you have a nut allergy, of course). Plus, they are easy to make because they don't require any baking.

Before we get into the actual recipe, let's have a little chat.

What did you think of Larabars the very FIRST time you tried them?

I tried my first Larabar many years ago, before I was a vegan. I hated dates. I hated EVERYTHING about dates. But I wanted to give Larabar a chance because they had a Key Lime Pie flavor, and I LOVE key lime pie flavored anything. I was really excited to find this new key lime delight, and I remember being extremely happy as I walked out to the car with my parents. Then I took a bite.

I could taste the dates.

I couldn't get over it. I wanted to like Larabars, I really did, but I just hated those stinkin dates.

I didn't eat Larabars again until, I think, I became a vegan. Not sure though. This time I loved them.. probably because I had grown up a bit and my tastes had changed. Now, I LOVE Larabars and everything about them. Seriously. I should be a Larabar spokesperson or something. (Larabar! Send me some bars to review!! Please? =D) 

My first attempt at making Larabars came out in my Oatmeal Raisin Cookie Bars, which have since been featured on Made Just Right!

Those were a huge success! So let's try my hand at another one, shall we?

Carrot Cake Larabars
Makes approximately 30 two inch squares.

Ingredients: 
1 c. shredded carrots
2 c. whole almonds
1 c. raisins
1/2 t. pumpkin pie spice
1 1/2 c. oats (sub gluten free oats if needed)
1/4 t. cinnamon
1/2 t. vanilla
1 T. agave

Directions:
1. In a food processor, blend almonds until they are in small pieces.
2. Add oats and blend until most of the oats have been broken down. You may want to leave some whole just for texture!
3. Add everything else and blend until it comes together into a sticky dough.
4. Push dough into a flat container and refrigerate for a few hours or until firm. I used a cookie sheet, but you could put this into a 8x8 cake pan for better form. This means your bars will be thicker, so you'll make fewer.
5. Remove from fridge and slice into desired shape. Enjoy!

So, what did you think of Larabars when you first tried them? What's your favorite flavor now?
Much love,

Vegan MoFo #29: Peek-A-Boos

Don't you just love being surprised?

I know I do. In fact, it's one of my favorite things.

This week has been full of surprises. First, I learned that the girl I'm spiritually mentoring is struggling with some friend and her friend's family's issues. Then I learned that my boyfriend told his step-mom that we were back together and she exploded...basically saying she thinks I'm a flake and not the one for him (among other things). So that was...well, to be expected, but it hurt. A lot. I don't take it well when people don't like me. I just want to make everyone happy and be there for them and be the best person that I can be.

And then, I surprised someone else.

My Russian friend Bogdan recently lost his copy of his Russian-English Bible and, since they are expensive, wasn't able to get another one. That was a couple weeks ago, and ever since he mentioned that, it has been on my heart. I decided to do some fundraising within our small group Bible study so that we could buy a new Bible for him. Thankfully, I was able to raise over $80 and therefore order him a nice new Bible. He was utterly shocked when I told him about his soon-to-arrive present. Bogdan is one of the nicest guys you will ever meet in your life; he is willing to do absolutely anything for you. He deserves this.

What makes it even better is how I feel when I do something that I know is the right thing to do. I feel happy and joyful. I love making people happy. Don't you?

So, Bogdan loved his surprise, just as I (and probably you as well) love being surprised. How about if you could be surprised by a sweet treat?

I call these Peek-A-Boos because they are little chocolate discs filled with a white chocolate peanut butter and jelly surprise. They are delicious. I recommend that you make them!

Peek-A-Boos
Makes approximately 12 discs

Ingredients
2/3c. to 3/4 c. dark chocolate, melted (use gluten-free if you want)
Peanut Butter & Co.'s White Chocolate Wonderful Peanut Butter
Jelly of choice
Coconut for sprinkling on top (optional)

Directions:
1. Place a spoonful of melted chocolate on some foil.
2. Place a small dollop of the peanut butter in the middle.
3. Place a small dollop of jelly in the middle.
4. Cover the fillings with another, smaller spoonful of melted chocolate.
5. Allow to cool until chocolate has fully hardened.

It's like biting into a little pillow! You expect chocolate, and then you get this filling that tastes like a nutter butter  cookie with jelly...SO GOOD. I love these things. I ate four by scraping it up with a knife because I didn't want to wait for them to cool. They're little pockets of joy. Surprises.

What was the best surprise you ever received?
Much love,

Vegan MoFo #28: Tofu Xpress (Product Review)

Hey everyone! I'm really excited about the post for today! It's kind of bittersweet, really... I mean there are only three days left of Vegan MoFo! How sad is that! :( I honestly don't know what I'm going to do with myself... 

However, I had the wonderful opportunity to review a Tofu Xpress as Vegan MoFo draws to a close. I had been hearing so much about this little gadget: how great and convenient it was, how easy it made marinating, and much more. I wanted to see if this little thing was really worth all the hype. 

When I contacted Tofo Xpress to ask if I could review their product, I was extremely excited when I received an email saying yes! I couldn't wait to get it in the mail! 

It wasn't long before this wonderful thing showed up outside my door: 

And, I love packing peanuts! So much fun! 

I opened the box and got straight to work. At first, I really had no idea how to use it. I just stared at the spring and plastic pieces like, WTF? (I hate reading directions). But then I gave in, read the directions, and put it together. I put the tofu in, pressed the spring into place, and BAM! I was amazed. After letting it sit in the press for only five minutes, a large amount of water had already been pressed out. 

The Tofu Xpress is WAY more efficient than any stack of books and pans! And much easier too!

I let my tofu sit overnight and then drained it, sliced it into chunks, and placed it back in the container. One of the really cool things about the Tofu Xpress is that it also operates as a little marinating tub. You just take off the spring attachment and place the lid on top! I made a marinade of olive oil, red wine vinegar, garlic, italian seasoning, salt, and pepper and let my tofu chunks marinate overnight. 

The result? Deliciousness! I think this would be really good cut into big slices and used on a sandwich with some hummus or veggies, or chopped up and used in bruschetta in place of mozzarella cheese. 

Overall, I was really impressed with Tofu Xpress. It is now one of my favorite kitchen gadgets I own. Plus, I am very excited that I will never have to create a dangerous stack of books and pans to press my tofu! 

If you are interested in ordering your own Tofu Xpress, please click here to order! You can also follow them on Twitter: @TofuXpress.

What is your favorite thing to make with pressed tofu?

Much love, 

Vegan MoFo #27: Povitica

It's time for a another Daring Baker's challenge!


The Daring Baker's October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is an Eastern European dessert bread that is as lovely to look at as it is to eat!


 Doesn't it look super pretty?! And it wasn't too hard to veganize, either! Here's how to make it!

Povitica

Ingredients:

To activate yeast:

1/2 t. sugar

1/4 t. unbleached all purpose flour

2 T. warm water

1 1/2 t. dry yeast

Dough:

1/2 c. almond milk

3 T. evaporated cane juice

3/4 t. sea salt

1 T. flax meal mixed with 2 T. warm water

1 T. Earth Balance, melted

2 c. unbleached all-purpose flour

Topping:

2 T. cold, strong coffee

1 1/2 t. evaporated cane juice

Melted Earth Balance

Filling:

1 3/4 c. ground walnuts

1/4 c. almond milk

1/4 c. Earth Balance

1 T. flax meal mixed with 2 T. warm water

1/4 t. vanilla extract

1/2 c. sugar

1/4 t. unsweetened cocoa powder

1/4 t. cinnamon

Directions:

1. In a small bowl, combine all things needed to activate yeast and allow to stand for 5 minutes. 

2. To make the dough, start by heating the almond milk in a saucepan to just below boiling. You want to scald the milk. Allow to cool slightly. 

3. In a large bowl, combine milk with the evaporated cane juice and salt. 

4. Add the flax/water mixture (flax egg), yeast, Earth Balance, and flour. Mix well, then turn onto a floured surface to knead. Gradually add flour and knead until the dough is smooth and does not stick. 

5. Place dough in a lightly oiled bowl, cover with plastic wrap,  and allow to rise for an hour and a half in a warm place.

6. Meanwhile, make the filling. In a large bowl, mix walnuts, cane juice, cinnamon, and cocoa. 

7. Heat almond milk and Earth Balance in a saucepan. Bring to a boil. 

8. Pour mixture over the nut mix and stir well. Allow to sit at room temperature until ready to use. 

9. Once dough has risen, place dough on a large surface, sprinkled with flour. Roll with a rolling pin until 10-12 inches in diameter. Continue to roll and stretch dough until the dough is so thin, you can almost see through it. 

10. Spread filling over the entire sheet of dough. 

11. Roll dough like a jelly roll, then pick up and place into a greased loaf pan in a "U" shape, with ends meeting in the middle. Coil the dough around itself. Brush the top with the coffee mixture. Cover and allow to rest for 15 minutes.

12. Bake in a 350 degree F oven for 15 minutes, then reduce the heat to 300 degrees F and bake for another 45 minutes. Remove from over and brush with melted Earth Balance. Allow to cool for 20-30 minutes and then slice (turn loaf upside and cit with serrated knife).

Thanks for another great challenge, Daring Bakers!

What's the prettiest thing you've ever made?
Much love,

Vegan MoFo #26: Ani Phyo's Raw Chocolate Strawberry Cake

Today will be just a little bit of eye candy. 

I'm a huge fan of Ani Phyo. I love raw foods, and I secretly want to go all raw someday. But that's SO hard! Props to all you full-time raw people. 

Because of the Daniel Fast, I've been going without sugar or sweetener of any kind for 21 days. It's nearly over - the fast ends on October 16 (yay!) and I hope I can continue to avoid as much sugar as possible. I feel fabulous.

So I made this raw desert. Her chocolate cake (made from dates, cacao powder, and nuts) with her fruit jam (strawberries + dates)! So. Good. Seriously. I was a little sketch at first when I went to make it, but seriously. This stuff is good!

Straight out of the food processor!

Into the pan it goes...

With some homemade jam...

Ta-da!

Do you enjoy raw foods? What is your favorite raw treat?
Much love,

Vegan MoFo #25: Black Eyed Pea Hummus

This recipe is a direct result of digging through my canned food products and thinking, "Hm, what can I do with this?" I love hummus, so I thought It'd get creative and make something a bit different. black eyed peas, anyone?

Sorry friends, I don't remember the recipe exactly - but it was something like you see below. It was really thick, and because I don't have a food processor in my dorm, it still has pieces of pea in it. But it was pretty good! Play around with it to see what you think!

Black Eyed Pea Hummus
1 can black eyed peas, drained and rinsed
4 T. lemon juice
4 T. tahini (Could probably use 3)
salt
pepper
2 t. chopped garlic

What is your favorite kind of hummus?

Much love, 

Vegan MoFo #24: Mango Coconut Pancakes

Why hello there :) 

This recipe is based on my original Cinnamon Coconut Pancakes, and I thought it turned out super well ! I just re-vamped it a little bit by using Stevia instead of evaporated cane juice, two kinds of flour, and adding some unsweetened coconut flakes. Delicious! 

And the mango topping.... oh boy. 

So sticky and sweet, this is the perfect topping to send you into tropical heaven. Drizzle everything in agave nectar and enjoy a delicious and blissful meal.

Cinnamon Coconut Pancakes (Re-vamped!)
Based on Kim Barnouin's Maple and Apple Cinnamon Pancakes
Makes 8 pancakes

1/2 c. unbleached all purpose flour
1/2 c. whole wheat flour
1/2 t. Stevia
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1 c. almond milk
1 t. vanilla
2 T. Earth Balance Coconut Spread, melted
3 T. unsweetened coconut flakes
Very SMALL amount of oil for frying

Mango Topping
2 mangos, diced
4 T. agave nectar

1. In a medium bowl, combine flours, Stevia, baking powder, baking soda, salt, coconut flakes, and cinnamon.
2. In a smaller bowl, combine milk, vanilla, and melted EB coconut spread.
3. Combine the two mixtures and whisk until batter is smooth.
4. Heat a SMALL amount of oil in a large skillet over medium heat. To do this, you can just lightly wet a napkin with oil and rub on the bottom of the skillet.
5. Using a 1/4 c. measure or a large ice cream scoop, pour batter into heated skillet, making only one pancake at a time.
6. Cook until you see bubbles forming on the top of the batter, then carefully flip pancake and cook until the other side is golden brown.

For the Mango Topping:
1. Place mango and agave in a saucepan over medium-high heat.
2. Let cook until agave has evaporated, leaving the mango sticky and sweet and golden brown. 
3. For added flavor, allow the mango to cook until caramelization starts to occur. 

Assembly:
Take a pancake, drizzle with agave, place a spoonful of mango on top, and sprinkle with more coconut flakes. Yum!

Nutritional Info

Servings: 8
Calories: 168

Carbs: 31g

Fat: 5g

Protein: 2g

What is your favorite kind of pancakes?
Much love, 

Vegan Mofo #23: Banana Cacao Bowl

Sometimes its the simple desserts that really make your taste buds go crazy.

Banana Cacao Bowl
Ingredients:
1 banana, sliced
1 T. peanut butter
A sprinkle of cacao nibs

Directions:
Place banana in a bowl, spoon peanut butter over top, and sprinkle with cacao nibs.

Ta da! It's delicious :)

But then again.... banana bowls always are!

What is your favorite way to use raw cacao nibs?
Much love,