vegan | My Foodie Call | Page 2

Tag: vegan
- Vegan Eggnog Pumpkin Pie
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 26th
  Let’s blend the holiday season, shall we? Eggnog pumpkin pie.
  
  Thanksgiving is almost here, hooray. I can’t wait to make my vegetarian “stuffing in a pumpkin.” It’s been two years since I have made it and I’m bringing it back. Then one of my favorite times of the year.
  
  Egg Nog season. LOVE IT.
  
  Decided to blend the holidays in this dessert.
  
  Vegan Eggnog in my pumpkin pie?
  
  Yes, please.
  
  One caveat to this recipe. After it is baked, it needs to set in the refrigerator over night, so plan ahead. But seriously, the recipe itself is so dang easy, who cares if it needs some chillin time.
  
  Love the dairy-free egg nog brands out there.
  
  In this recipe I used So Delicious Nog, but they are all pretty great.
  
  This pie has no egg and does not need much additional sugar because of the sweetness from the Nog Coconut Milk. I also love that in this pie I was able to use molasses. Remember that molasses is a great source of calcium??
  
  Vegan “Egg” Nog Pumpkin Pie
  
  Ingredients
  - 1 can pumpkin
  - 1 cup non-dairy eggnog
  - 1/2 cup brown sugar (or sucanat)
  - ¼ cup cornstarch
  - 1 Tbs. dark molasses
  - 1 tsp. vanilla extract
  - 1 tsp. ground cinnamon
  - ½ tsp. ground ginger
  - ¼ tsp. grated nutmeg
  - 1/4 tsp allspice
  - store-bought pie crust (vegan if you care)
  - Whipped topping (I used TruWhip, a healthier “Cool Whip”)
  Directions
  1. Preheat oven to 425°F.
  2. In large bowl, use a hand mixer to blend all ingredients until smooth.
  3. Pour into crust. Bake 10 minutes.
  4. Reduce oven temperature to 350°F; bake until filling is set, 45- 50 minutes.
  5. Set on wire rack to cool, then refrigerate overnight.
  6. Top with whipped topping.
  Also….**I am taking a blogging break for a few days to enjoy Thanksgiving. Hope everyone enjoys their time with their own families. See you next week!**
  
  I’m home. One last piece in the fridge. It’s mine.
  Posted in Desserts | Tagged dessert, pumpkin, vegan
- Whole Grain Blueberry Muffins with Chia
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 10th
  Do you need something to do with those blueberries you picked over the summer? Need to create space in your freezer?
  
  Here is a good one to try.
  
  I made these blueberry muffins for a recent breakfast when my 10-year-old had a friend spend the night.
  
  Pressure was on.
  
  Let’s just say 10-year-olds can be….
  
  ~~Picky.~~
  
  Honest. My son included 🙂
  
  These muffins were guest approved. The “guest” had three of them, although who’s counting????
  
  Whole Grain Vegan Blueberry Muffins.
  
  So vegan means, no animals were involved.
  
  No oil involved either. Bonus.
  
  Chia seeds WERE involved.
  
  And they actually taste good.
  
  How this happens.
  
  Start by making your dairy-free buttermilk. Not hard. It’s just almond milk and lemon juice.
  
  Then your super food. Super food= Super ingredient right here.
  
  And your unsweetened applesauce.
  
  Now your dry ingredients.
  
  Add your wet.
  
  Slowly fold in your blueberries.
  
  Batter up!
  
  Prepared for baking…
  
  After 13 minutes add your optional cinnamon/sugar topping.
  
  But why wouldn’t you???
  
  Finish baking until inserted toothpick comes out clean…
  
  Finished.
  
  Whole Grain Blueberry Muffins with Chia
  - 2 1/4 cups white whole wheat flour
  - 1 cup brown sugar
  - 3/4 teaspoon salt
  - 1 teaspoon baking powder
  - 1/2 teaspoon baking soda
  - 1 teaspoon cinnamon
  - 1 cup frozen blueberries, frozen
  - 1 teaspoon pure vanilla extract
  - 1/4 cup chia gel (***see below for how to make chia gel***)
  - 1/4 cup unsweetened applesauce
  - 1 1/2 cups almond milk mixed with the juice of one small lemon (or 1/2 large lemon)
  - cinnamon-sugar grinder for topping, optional
  1) Preheat the oven to 400°F. Prepare muffin tin with liners or lightly grease with coconut oil (I did the coconut oil).
  
  2) Whisk together all of the dry ingredients.
  
  3) In a separate bowl, whisk together the vanilla, chia gel, and vegan “buttermilk”.
  
  4) Pour the liquid ingredients into the dry ingredients, stir a little bit.
  
  5) Add your frozen blueberries and stir again, just until combined. (As with all muffins, do not over-stir. If you do it will cause overly dense muffins)
  
  6) Spoon the batter into prepared muffin tin.
  
  7) Bake the muffins for 13 minutes.
  
  8) Take muffins out and top the muffins with cinnamon/sugar. (optional)
  
  9) Bake for another 5-6 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.
  
  ***CHIA GEL****
  
  Mix 2 Tbls chia seeds with one cup of water. Whisk well. The seeds will float around a bit and not do much. Relax. Wait 2 or 3 minutes, whisk again. Put in the fridge for 10-15 minutes, whisking in between to help it set further set. It will be gel-like and goopy, but this is want you want. It is your perfect healthy binder in place of your egg and oil.
  Posted in Breakfast | Tagged blueberry, chia, muffins, vegan
- Vegan Carrot Ginger Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 5th
  SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.
  
  In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.
  
  Carrot Ginger Soup
  
  The My Foodie Call kids helped me with this recipe. Yay, me.
  
  6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂
  
  10-year-old chopped the onions.
  
  13-year-old chopped carrots.
  
  Cooked up the onion and ginger.
  
  Added vegetable broth.
  
  Let it simmer and reduce.
  
  Added the orange juice.
  
  Blend baby, blend!
  
  I think this calls for a side of crusty bread.
  
  Ingredients:
  - 3 tbsp coconut oil
  - 1/2 yellow onion, diced
  - 1/4 cup fresh ginger, minced
  - 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  - 3 cups vegetable broth
  - 1 1/2 cups orange juice
  - dash nutmeg
  - salt and pepper to taste
  Directions:
  1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
  2. Add carrots and vegetable broth.
  3. Allow to simmer for about 40 minutes, or until carrots are soft.
  4. Add orange juice and stir well.
  5. Carefully pour into your blender, and process soup until smooth.
  6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
  Carrot Ginger Soup
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, soup, vegan
- Whole Grain Blueberry Pancakes
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 23rd
  Blueberry pancakes. A classic.
  
  Whole grain? check.
  
  Dairy Free? check.
  
  Egg free? check.
  
  Vegan? check.
  
  Whole-grain Blueberry pancakes
  
  This recipe could be “halved”, but I always make extra for the next day’s breakfast.
  
  Ingredients:
  - 2 cups whole wheat flour
  - 2 tablespoons sugar
  - 4 tablespoons baking powder (yes, a lot, but it helps with the rising!)
  - 1/4 teaspoon salt
  - 2 cups almond milk
  - 4 tablespoons grapeseed oil
  - 1 cup frozen blueberries
  Directions:
  1. Spray your pan and set stove to medium heat.
  2. Combine the first four ingredients in a bowl.
  3. Add the almond milk and grapeseed oil to your mixture.
  4. Stir in blueberries.
  5. Mix until barely smooth. (It will bubble and be slightly lumpy. Don’t worry!)
  6. Pour 4 inch rounds onto pan.
  7. Flip when you see bubbles in the middle of the pancake.
  8. Enjoy!
  The baking powder will cause it to foam a bit…
  
  End result. Light, fluffy, and healthy.
  Posted in Pancake Day | Tagged pancake, vegan
- Couscous Veggie Stir-Fry
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 14th
  Couscous is a really great base for meals. I find couscous to be effortless and most kids will readily accept it. This is probably because it is made from semolina, the same wheat that pasta is made from. Whatever the case, my family likes couscous. Hooray to that!
  
  Here’s how this one goes down…
  
  Fine-chop your carrots….
  
  Chop your kale and mince your garlic. Such a small amount of kale. That shouldn’t scare anyone off.
  
  Pan-fry your couscous.
  
  Add a little this….(chopped almonds)
  
  And a little that….(chopped parsley).
  
  Finishing steps. Bang. Done.
  
  Couscous Veggie Stir-Fry
  
  Ingredients
  - 1/4 cup grapeseed oil
  - 2 medium carrot, fine chopped
  - 1 cup chopped kale
  - 1 garlic clove, minced
  - 1 1/2 teaspoons ground cumin
  - 1/2 teaspoon smoked paprika
  - 1/4 teaspoon all-purpose seasoning
  - 1 1/2 cups whole wheat couscous
  - 2 cups veggie broth
  - 1/2 cup dried cranberries
  - Salt and freshly ground pepper
  - 1/2 cup coarsely chopped almonds
  - 1/4 cup chopped, fresh parsley
  Directions
  1. In a large skillet or wok, heat the grapeseed oil.
  2. Add the carrots and stir-fry over high heat, stirring frequently for 2 minutes.
  3. Add the kale and garlic and cook for another 2 minutes until carrots are lightly browned.
  4. Stir in the cumin, paprika and all-purpose seasoning. Cook and stir for another minute.
  5. Add the couscous and stir on low heat, until lightly toasted, 1-2 minutes.
  6. Stir in the vegetable broth and cranberries.
  7. Season with salt and pepper.
  8. Cover and let stand away from the heat until the liquid is absorbed, about 3-5 minutes.
  9. Fluff with a fork.
  10. Stir in the almonds and parsley.
  No complaints in this house. Always a good thing.
  Posted in Meatless mealtime | Tagged kale, vegan
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