Author: HappyFoodNinja

Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

Basic Bread (easier than you would think)

Homemade bread and strawberry jam
Homemade bread and strawberry jam

I love bread. I’m not ashamed to say it. I eat bread every day in some form. I know it is very trendy, and for many people very good for you, to limit your bread intake. For me I live off of carbs. My name is Adrianne, and I am a carbaholic. It’s cool though, I also eat lots of vegetables:) I started making bread regularly when I got my 6 quart Kitchenaid Stand Mixer. I wanted to use is all the time, but did not want to bake cake and cookies and all those other sweets that you need a mixer for, so I started making bread. I don’t make it regularly enough for it to replace the bread products I buy from the store, but I’m trying. I prefer my own bread, it is much cheaper and has a lot fewer ingredients, so in my mind it is healthier. Making bread really does not take that much effort if you have a good stand mixer. It does take time because it has to rise, so I make it on the weekends. Then I have a lovely afternoon snack with homemade strawberry jam and Earth Balance. I especially love to bake bread in the fall and winter because it warms the house and smells oh so good.

I have tried to break the steps down to be manageable, but please ask if they are unclear. I am by  no means a bread expert, I have only experimented a little so far. This bread is easy to make, soft and yeasty just as I think homemade bread should be. When I make the two loves I freeze one as soon as it is completely cool which keeps it tasting very fresh. Store the other in a paper bag or in a bread box if you have one.

This recipe was adapted from toxobread.wordpress.com. 

Basic Easy Homemade Bread

Ingredients

  • 1 tsp granulated sugar
  • 1/2 cup water, lukewarm
  • 1 1/2 tbsp active dry yeast
  • 1 cup old-fashioned rolled oats
  • 1 cup water
  • 1 tbsp salt
  • 1/4 cup brown sugar
  • 1 cup milk
  • 2 cups whole wheat bread flour flour
  • 2-4 cups unbleached white bread flour
  • 1-2 TBL olive oil

Instructions

  1. In a large bowl (I use the bowl of by Kitchenaid mixer as that is what I’m mix my bread in) combine the warm water and the sugar stirring until sugar is dissolved.
  2. Sprinkle the yeast over the water and stir briefly.
  3. Set aside.
  4. In a small pan combine the rolled oats and one cup of water.
  5. Cook over medium heat until the oats have absorbed the water.
  6. Remove oats from heat and stir in salt, brown sugar and milk. (by adding the cold milk to the hot oats you are making everything warm which is the right temperature to keep the yeast alive.)
  7. Add oat mixture to the yeast/water mixture in your large bowl.
  8. Add the whole wheat flour and one cup of the white bread flour.
  9. If using a Kitchenaid now is the time to mix it on speed 2 with your dough hook. You can also stir by hand until all the flour is combined.
  10. Add remaining flour 1/2-1 cup at a time, waiting until four is combined before adding more.
  11. Continue to add flour until the dough has formed one ball in your mixer and when touched (with the mixer off) it no longer sticks to your fingers. Continue to mix/knead 2 minutes more.

    Dough as it has stopped being sticky
    Dough as it has stopped being sticky
  12. Remove the dough hook, or your soon from the dough. Pour olive oil over bread, turning the dough until all sides are coated.
  13. Cover the dough with a damp towel and set in a warm, draft-free area to rise until doubled 1-2 hours.
  14. After dough has risen punch the dough down to release air bubbles.
  15. Remove dough from bowl and divide into two equal portions.
  16. Shape dough into loaves and place in oiled bread pans.
  17. Cover loaves again with damp towel and let rise until doubled, about 1 hour.
  18. Bake in preheated 350 F oven 40-45 minutes until golden brown.
  19. To test the bread turn in out of the pan and tap the bottom with your fingernail. It if sounds hollow it is done.
  20. Let cool as long as you can stand it before cutting into your freshly baked, delicious bread. (this is about 5 minutes for me)
    Dough after doubling in size
    Dough after doubling in size

    shaping a loaf
    shaping a loaf

Vegan Thai Red Curry

Vegan Thai Red Curry
Vegan Thai Red Curry

Yummy, yummy Thai food. I have loved Thai for as long as I can remember. When I was younger my best friend had a friend of the family who was Thai. She made the best Pad Thai I have ever eaten. My friend was able to talk her into a few cooking lessons, and I was able to talk my friend into the recipes which I have adapted slightly. Red Curry is one we make a lot at my house. It is one of my husband’s favorites, and I can make it in under 20 minutes, so it hits to table on a regular basis. This is a recipe people just do not believe is vegan because it is so flavorful and satisfying.

Few notes: You can use any kind of curry paste you like, and how much you use will depend on the brand and how spicy you like your food. If you don’t have mushroom broth power you can use vegetable broth powder, or sub vegetable broth for the water in the recipe.

Vegan Thai Curry

  • Ingredients
  • 2 TBL coconut oil
  • 1 block extra firm tofu, drained and cut into cubes
  • 2 TBL tamari or soy sauce
  • 1 TBL coconut oil
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup water + 1 TBL mushroom broth powder or 1/2 cup vegetable broth
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 3 cups other veggies whatever you like cut into bite size pieces
  • juice of half a lime (1-2 tablespoons)
  • 1-3 TBL red curry paste (depending on the brand and how spicy you like it)
  • 2 TBL tamari or soy sauce
  • 1 TBL brown sugar

Instructions

  1. Heat a large skillet over medium heat. When the skillet is hot add a few tablespoons coconut oil, let it heat for just a few seconds, then add the tofu to the pan in a single layer.
  2. Cook the tofu without touching it for 2 minutes, until it is golden brown on one side. Flip/stir it and cook until golden brown on all sides.
  3. Turn off the heat in the pan, and pour 2 TBL tamari over the tofu. Set it all aside.
  4. Heat 1 TBL coconut oil in a medium sauce pan over medium heat.
  5. Add the mushrooms and onions, cooking briefly until fragrant (about 3 minutes)
  6. Add coconut milk, water, broth powder, and veggies to the pan.
  7. Heat everything to a simmer over med/low heat.
  8. Simmer veggies until almost tender, about 5-10 minutes
  9. Add lime juice, curry paste, 2 TBL tamari, and sugar.
  10. Taste and add adjust the sugar (sweet), tamari (salty), lime (acid/brightness), and curry paste (spice and flavor) to your liking.
  11. Heat through and serve hot over rice.

Vegan Gravy with Mushrooms, Onions and Kale

Vegan Gravy
Vegan Gravy

This vegan gravy rocks. I could be more modest I suppose, but it really is yummy. I often make it in the fall, but it is cool and rainy her in Maine right now and it got me thinking of yummy warming foods. I make the gravy with mashed potatoes most often and serve it on Chickpea Cutlets from the Veganomicon, my favorite vegan cookbook. I also sometimes add lentils and have it on biscuits for breakfast. Last thanksgiving I layered the gravy with seitan, mashed potatoes, scalloped corn and biscuits for a one dish thanksgiving. If you’re luck I’ll post that wonder sometime. For now you may have gravy.

Ingredients

  • 2 TBL olive oil
  • 2 cups sliced mushrooms
  • 1 medium onion, diced
  • 1 cup chopped kale
  • 1/4 cup flour
  • 1 cup water or veggie broth
  • 3/4 cup milk
  • 1 TBL mushroom broth powder (if using water)
  • 1 tsp sage
  • 1 tsp thyme
  • salt (optional)
  • 1/2 tsp black pepper
  • 2 TBL nutritional yeast
  • dash cayenne pepper
  • 1 tsp lemon juice

Instructions

  1. Heat oil in a large skillet.
  2. Add mushrooms, onions and kale and cook until onions are translucent, about 4 minutes.
  3. While the veggies are cooking mix flour and water to make a smooth paste.
  4. Add the flour/water mixture to the vegetables while stirring.
  5. Quickly whisk in the milk and cook about 1 minute to thicken. If too thick add more milk or water.
  6. Whisk in the rest of the ingredients and cook about 2 more minutes.
  7. Taste and add salt to your liking.

Vegan Loaded Pasta Sauce

Vegan Loaded Pasta
Vegan Loaded Pasta

I make this meal about once a week when it’s cold out. It is my favorite. It is like Vegan Lasagna in 20 minutes. It was kind of hard to write a recipe for it because it is a little different every time. This is the basic version, where it all started. I basically use a cheap jarred sauce and make it taste super yummy. This is a very quick weeknight meal.

Few tips: I always add a little of the water I cook the pasta in at the very end. I rinse out the sauce jar with it and add it to the pasta. About a 1/4 of the jar of water. Sometimes I add a little wine if we are having it with dinner. I might also add sweetener if it tastes a little acidic. It depends on the sauce you are using. You can use any green instead of the kale, or take it out altogether. I also love to roast eggplant and just add it over the top. Enjoy!

Vegan Loaded Pasta Sauce

Ingredients

  • Olive oil
  • 1 medium yellow onion, diced
  • 1 1/2 cups sliced button or cremini mushrooms
  • 3 cups chopped Kale
  • 3/4 block of extra firm tofu
  • 3 TBL Vegan cream cheese
  • 2 TBL nutritional yeast
  • 1 tsp veggie broth powder (optional)
  • 1 TBL molasses
  • Salt to taste
  • 1 TBL Italian seasoning
  • 1 Jar pasta sauce
  • 1 package noodles of your choice cooked according to package directions

Instructions

  1. Heat olive oil in a large pan with high sides, or a pot over medium/high heat.
  2. Saute onion and mushroom for about 5 minutes until the onion is starting to look translucent adding a dash of salt if you like.
  3. Add the Kale and cook for 2 minutes more.
  4. Mash the tofu into the pan with your hands or a fork.
  5. Stir in the cream cheese, nutritional yeast, molasses, veggie broth powder if using, salt and Italian seasoning. I use about 1/2 tsp of salt, but it is optional.
  6. Add the jar of sauce and about 1/2 cup of cooking water from the pasta cooking until everything is heated through.
  7. Serve over pasta.

St. Patrick’s Day Vegan “Baileys” Irish Cream

Vegan Irish Cream
Vegan Irish Cream

I love Baileys and have long missed its presence in my life. I’ve mourned the fact that it has milk and my coffee was destined to be lonely. I don’t know why it took me this long to figure out how to make a vegan version of Baileys Irish Cream. Maybe I wasn’t able to see past the cloud of grief I was existing in, maybe I was lazy, maybe it just took seeing a homemade non-vegan version on Flipboard. That is what started it this time. Below is a recipe to lift your spirits on this hallowed of days. Happy St. Patrick’s Day. Enjoy responsibly.

The recipe makes quite a lot, though the picture is misleading as we celebrated last night before I took the picture. We were very impressed with the flavor and consistency of this Vegan Irish Cream.

Ingredients

  • 1 can Coconut Milk (full fat)
  • 2 cups Non-dairy Milk (I used unsweetened original flavor almond milk)
  • 1/2 cup Brown Sugar, packed
  • 1/2 cup White Sugar
  • 1 1/3 cups Irish Whiskey
  • 1 cup Dairy-free Creamer (I used So Delicious Original Coconut Milk Creamer)
  • 2 TBL Chocolate Sauce
  • 1 tsp Vanilla Extract
  • 1 TBL Coffee or Espresso

Instructions

  1. Combine the coconut milk, non-dairy milk, and both sugars in a saucepan.
  2. Cook over medium heat stirring occasionally until reduced by half and starting to thicken, about 20 minutes.
  3. Let mixture cool to room temperature.
  4. Once cool mix in the rest of the ingredients and stir together.
  5. Enjoy responsibly.
  6. Store in the refrigerator when not in use.

Vegan Blueberry Muffins

So my blueberry bushes have been growing more blueberries than I thought four bushes could grow. Granted I have never seen a giant blueberry bush before, but still… In our last harvest they were looking a little peaked so I had to use them quickly. I added some to pancakes, made these delicious vegan blueberry muffins, and froze the rest for future deliciousness. You could really use any fruit in this recipe, I have used strawberries in the past and loved them. A very good impressive vegan muffin. You could never tell they are vegan.

Ingredients

Vegan Blueberry Muffin
  • 1 ½ cups flour
  • ½ cup Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¾ Cup nondairy milk
  • 1/3 Cup Canola Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh or Frozen  blueberries
  • 1 Teaspoon Almond Extract

Instructions

  1. Preheat your oven to 375 degrees and grease muffin tins.
  2. Mix together your dry ingredients (Flour, sugar, salt, baking powder and soda.)
  3. Gently stir in milk, oil, and vanilla but be careful not to over-mix. A few lumps are okay!
  4. Fold in your thawed blueberries.
  5. Pour batter into muffin tins, ¾ of the way to the top.
  6. Slide your filled tins into the oven and cook for 15 – 20 minutes until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
  7. Fresh out of the oven they are still young and impressionable, so don’t try to remove them immediately or you will end up with smushed, dented muffins! Allow to sit for at least 10 minutes inside their cooking vessel. Enjoy with someone you love.

Farmer’s Market Saute

This is one of my favorites. I’m not sure where it came from but I remember my mom making it in the summer and fall when everything was ripe and fresh from the farmer’s market. This year was my first year gardening and I was able to make it with things from my garden, I only had to get corn. It was an exciting day! You can, of course, substitute any of the vegetables for whatever is fresh. I only require that you use tomatoes and all the fresh herbs. So fresh and tasty.

Ingredients

  • 2 TBL olive oil
  • 1 lb potatoes, cubed
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 1 medium zucchini, chopped
  • 1/2 lb green beans cut into 1″ lengths
  • 1/2 cup vegetable broth
  • 1/2 cup fresh corn kernels
  • 2 large tomatoes, coarsely chopped
  • 2 TBL chopped fresh herbs (thyme, oregano, rosemary)
  • Salt and pepper to taste

Instructions

  1. Heat oil in large skillet over medium-high heat.
  2. Add potatoes and cook stirring occasionally until lightly browned, about 15 minutes
  3. Add onion, garlic, zucchini and green beans and cook stirring occasionally about 2 minutes.
  4. Add corn, tomatoes, vegetable broth and herbs.
  5. Cover and cook until potatoes are tender, 3-5 minutes.
  6. Season with salt and pepper and serve warm.

 

Vegan Pancakes

Vegan Pancakes
Vegan Pancakes

I know I haven’t posted for a long time. I’m sorry. I got out of the habit, but I’m trying to get back into it. Today I was thinking about Easter, we are going to have Easter brunch!! I do love brunch. Don’t forget to serve these vegan pancakes with Tempe Sausage and Scrambled Tofu!

This is one of the easiest vegan recipes to master, and one that no one will ever know is vegan. This recipe makes 8-10 pancakes depending on how big you are making them.

Don’t forget the real maple syrup!

Vegan Pancakes

Ingredients

  • 1 very ripe banana
  • 1 cup flour
  • 2 tsp. baking powder
  • 1/8 tsp. baking soda
  • dash of salt
  • 1 tsp. vanilla
  • 3/4-1 cup liquid (non-dairy milk, water, coffee, tea, or a mixture of anything)
  • Optional additions: nuts, chocolate chips, fruit…
  • Oil for cooking

Instructions

  1. Mash banana in a medium bowl.
  2. Add flour, baking powder, baking soda, salt, vanilla and 3/4 cup of milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  3. Stir in any optional additions such as nuts.
  4. Heat a large skillet, I use my biggest cast iron pan, over medium heat.
  5. Once pan is hot add a small amount of oil to prevent pancakes from sticking.
  6. Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
  7. Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
  8. Flip and cook until golden brown on second side.
  9. Serve hot.

Vegan Tempeh Sausage

Tempeh Sausage

What should I make for brunch? A common question on a Sunday morning. I suggest Tempeh Sausage,  Breakfast Potatoes, Scrambled Tofu and Waffles. Ohh yeah baby, that’s a brunch if I ever heard one.

I’m sorry I haven’t been posting much lately, I have stated a new job and I’m still figuring out my schedule. My awesome husband has been doing a lot of cooking and our slow cooker is getting a work out. My husband also makes me breakfast on Saturday mornings so it is ready when I get back from my workout. Last Saturday it was everything I listed above except for waffles. It was awesome. I had to make the tempeh sausage again this weekend because it is so tasty.

I recommend eating the sausage by itself, or putting it on breakfast sandwiches.

This weekend I used a local tempeh which is much softer than the Lightlife brand I normally use. I much prefer the texture and taste when I use Lightlife in this recipe. If you are using a softer tempeh maybe boil it for less time.

Happy brunching!

Vegan Tempeh Sausage

Ingredients

  • 1 package tempeh
  • 1 cup vegetable broth
  • 3/4 tsp rubbed sage
  • 3/4 tsp thyme
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp Vegan Worcestershire sauce
  • fresh ground pepper
  • 2 small cloves garlic, minced
  • 1/2 tsp herbs de provence
  • 1/2 tsp fennel seeds
  • 1/2 tsp caraway seeds
  • 1/8 salt
  • oil for cooking

Instructions

  1. Boil tempeh and vegetable broth together over medium high heat until broth is almost gone, about 10 minutes.
  2. Place tempeh and all ingredients except for oil in a food processor and process until tempeh is mashed and everything is sticking together.
  3. Shape tempeh mixture into patties.
  4. Heat oil in a skillet and cook patties until golden brown on both sides. Serve hot.

Salted Lavender Shortbread Cookies

Vegan Shortbread Cookies

Have you ever been sitting around and wishing for a sophisticated cookie that you could serve to guests over tea? Or perhaps one to impress the foodie in your life? If you answered yes then these cookies should do the trick.

I made them over the holidays and my brother and I kept eating them and saying “that is a sophisticated cookie.” They are also good, don’t worry about that. It is just when you are describing them you aren’t talking about a regular old chocolate chip cookie, or a cookie that is going to make your inner fat kid jump for joy. No, these are a surprising cookie, they make people take notice.

To add to the cookie goodness these are dipped in chocolate and sprinkled with lavender salt. If you have extra lavender salt I highly recommend sprinkling just a bit on your hot chocolate next time you make it.

This cookie would be like you dressing in layers all winter long, yet sticking to your workout plan and developing that killer body, then come spring the layers come off and everyone is like “damn, you look good.” it would be pretty much the same, but “damn, these taste good.”

Anyway, on to the cookies my friends.

Salted Lavender Shortbread Cookies

Ingredients

  • 1/2 cup Earth Balance buttery sticks
  • 1/4 cup brown sugar
  • 1/8 tsp. salt
  • 1/2 tsp. ground dried lavender flowers
  • 2 TBL cocoa nibs
  • 1 vanilla bean
  • 1 1/4 cups flour
  • 6-8 TBL vegan semi-sweet chocolate chips
  • 1 tsp. coarse sea salt
  • 1/8 tsp. ground dried lavender flowers

Instructions

  1. Place Earth Balance, brown sugar, salt, 1/2 tsp. lavender, and cocoa nibs in mixing bowl.
  2. Slice vanilla bean lengthwise and scrape seeds from the pod.
  3. Add vanilla seeds to the mixing bowl and cream everything until smooth.
  4. Once mixture is smooth add flour and mix thoroughly until dough starts to stick together.
  5. Turn dough out onto a large piece of wax paper.
  6. Pat dough into a log about 2 inches wide and 1/2 inch thick with flat sides.
  7. Wrap log in wax paper, then in plastic wrap.
  8. Let the dough chill in the refrigerator for at least one hour.
  9. Preheat oven to 350 F.
  10. Once chilled remove log from wax paper and slice into thin cookies about and 1/8 inch thick.
  11. Place cookies on an ungreased cookie sheet and bake 10-12 minutes until golden brown.
  12. Remove from cookie sheet and let cool.
  13. Mix 1 tsp coarse sea salt and 1/8 tsp lavender together. Set aside.
  14. Melt chocolate chips either in the microwave or over a double boiler.
  15. Once chocolate is melted and cookies are mostly cool dip half of one side of the cookies into the chocolate and place on a large sheet of wax paper.
  16. You just want a little dip of chocolate on the end of the cookie.
  17. Be careful to use only a little chocolate per cookie, scraping the cookie lightly against the side of the bowl to take of the extra chocolate.
  18. These cookies are very delicate tasting and you don’t want to overwhelm them with the chocolate.
  19. Once cookies have been dipped in chocolate sprinkle the lavender sea salt over the chocolate.