Thursday, October 31, 2013

Raw Vegan Veggie Patties

After reading more of the Mimi Kirk book I find myself wanting to go more to a raw lifestyle. A 100% raw lifestyle truly is a mountain to climb, but with great recipes like this one it can make a mountain into a mole hill very quickly. Now I did not follow the recipe to the letter due to what I have on hand. The pulp that I use was a mixture of romaine lettuce, carrot, green apple, celery, spinach, and a small piece of ginger root, which is a awesome green juice combo. Now I found that this recipe works with any pulp it will just keep changing the flavor so you will not get bored with the patties. I have a dehydrator which I used to keep these patties raw but if you ain't got one I will tell you how to make them in an un-raw version. Now the recipe that it is based on is on page 183 from Mimi Kirk's book Live Raw.

Saturday, October 26, 2013

Vegan Chili with Jalapeño Cornbread

Here is the low down on chili it is almost as unique as your fingerprint, yours is yours.  Most will tell that theirs is some old family recipe handed down from years past, but I am here to tell you that mine is STOLEN. Stolen from all the awesome chili's that I have eaten through the years that I have combined into my own recipe. The only thing that has changed from my non-vegan days is that I swapped the meat for TVP.  Bob's Red Mill TVP is out of this world good, once it is re-hydrated it is just like having ground meat in your dish with out all the nasty stuff. It is only ingredient is "defatted soy flour" what ever that is I give a thumbs up and you will to.

Monday, October 21, 2013

Vegan Pumpkin Donuts with Cinnamon Sugar Topping

Yep that is how we roll round here, pumpkin this and pumpkin that everything is pumpkin. Now that we have gone off the deep end with pumpkin recipes I sure glad that we found this one. I mean come on if you don't like donuts then you must be from so place that has barbed wire around it and people with white coats trying to keep you from escaping, cause your crazy. We found this recipe here, and we decided that I would make this vegan style. There are a couple of there changes to make it a healthier doughnut (ha ha ha ha ha) but keeping the awesome flavor. Now like I have said before when baking put all the dry ingredients together and all the wet ingredients together and then combined them, and put them away after you use them so no doubling up.

Vegan Pumpkin Cake Donuts

1 3/4 cups all-purpose flour

 1 1/2 cups sugar

1 1/2 tsp pumpkin pie spice which can be found here

1 tsp Himalayan salt or 1 1/2 tsp of sea salt

1 1/2 tsp baking powder

1 1/2 cups organic pumpkin

1/2 cup organic applesauce

3 vegan Bob's Red Mill egg replacers


1/2 cup sugar

2 tsp cinnamon

Pre-heat oven to 350.  Combine all the dry ingredients first in one bowl, then combine all the wet ingredients in another bowl. Slowly add the dry ingredients and mix very well by hand. Then with a little Earth Balance or vegan butter grease up your doughnut pan, don't forget the nob in the middle where the hole is gonna be. Scoop your batter into the pan, I find that a teaspoon works the best, fill each mold 3/4 of the way. Bake for 15 to 18 min. Using the toothpick test to make sure they are done.

Once they cool down a couple of minutes take a butter knife or icing knife to run along outer and inner edges then plop them out onto tray to cool down. 

In a separate bowl mix up the cinnamon and sugar press the warm doughnut into the mixture then set aside to cool the rest of the way.

Sunday, October 20, 2013

Vegan Pumpkin Chocolate Chip Ice Cream

Well well looky what the wifey found here, a recipe for pumpkin ice cream how fitting for this time of year. Now I am a person who can eat ice cream all year long even though I live in a place that has terrible winters. Pumpkin is good in everything but it is awesome in ice cream. Now most people don't have an ice cream maker so I find that this recipe is perfect because most have a food processor or a blender.

Saturday, October 19, 2013

Vegan Buckeye Balls

These right here might be my single most favorite winter time treat. My wife's Grandpa makes these by the bucket full literally, but since my transformation to the vegan world I have not been able to enjoy them. Now that we have mastered the double boiler and found the perfect ratio of peanut butter to powder sugar. We found this non-vegan one on All Recipes.Com and all you have to do is use the vegan version of the ingredients. The ingredients that you choose are very very important to making the wonderful balls, Earth Balance is the only clear choice to make. I am not sponsored by them but their peanut butter is the only vegan one that does not leave that funky after taste in your mouth. All of their products are home runs from the replacement dairy products down to the chips and snacks they make are out of this world good.

Now a very big key is the melting of the chocolate and shortening. A homemade double boiler is perfect and easy to create, all you need is a regular pot and a large glass mixing bowl.
After these are made you need to hide the from yourself because they are more addicting than the worstest drug on the market, so use caution!!!!

Saturday, October 12, 2013

Hal & Al's-A Vegan's Paradise Columbus Oh. Review

In downtown Columbus at 1297 Parsons Ave is where you find the most well stocked 100% vegan bar that you will ever see, and the only one I have ever heard of. Now I have only be a vegan for 17 months but I truly love the lifestyle on a morale and a medical level I have never felt better in my life, but I still crave damn good bar food and that is what I found here. As soon as you walk in you see a fully stocked bar with and a bartender who says grab a seat and wanted to know what we were drinking. Unlike most me and the wife don't normally drink but they have a challenge here if you drink 30 different beers in 30 days you get a cool shirt and if you do it twice you get a sweatshirt, it's called the Parsens Challenge.

Thursday, October 10, 2013

Raw Vegan Carrot Pulp Crackers

I am making juice everyday and now I have a awesome use for all my carrot pulp. Now there are many recipes out there for these crackers but this one is my combination of all the many different recipes that I read. I like the fact that these have no oil which makes them very good for you.

Monday, October 7, 2013

Vegan Pumpkin Bread

Fall is here which gives me every reason in the world to bake things yumm. Now if your not a fan of pumpkin being baked into floury loaves of goodness well then I truly feel sorry for you and I hope that your ship comes and take back to your planet-weirdo. Pumpkin bread is very dangerous once it is cut then its gone that's why I try to keep it towards the healthy side by using applesauce instead of oil. Now baking is easy, combined all the dry together then all the wet together then mix the 2 bowls bake and done. Now since I don't want oil in my food I am surly (don't call me Shirley) not gonna use it on the outside of my food. I use parchment paper in my loaf pan instead the grease and flour trick.
Here is what you need and remember to line them up once they are in then put them away. This recipe was from the blog "hell yeah it's vegan" I only changed a couple of things to make it oil free

Tuesday, October 1, 2013

Vegan Carrot Pulp Muffins

After reading up on all the uses of carrot pulp I wanted to start out with some muffins. I am trying not use as much oil in my cooking so I used applesauce. Applesauce is an awesome replacement for oils in baking recipes, I feel that it don't work in all baking recipes but in this one it rocks.
Now the way I do my baking is get all your ingredients in line and as you use them then put them away, this way you don't put anything in twice. 
Start by mixing your egg replacer together, I use Bob's RedMill Egg Replacer but you can also use flaxmeal the same way.