A New Focus

Today is an important day. Today I am changing the name of my blog. I am changing from Vegan For Meat Eaters to Happy Food Ninja. This is important as I am not only changing the name, but the focus. I will continue to highlight comforting vegan food, but will at times post non-vegan recipes. I am also going to shift from posting simply a brief recipe, to posting both a recipe and discussion. I am hoping to support you in the development of your own style. I want to teach you how to develop flavor, especially in vegan and vegetarian dishes, that will provide comfort and satisfaction. With this in mind most recipes will continue to be vegan food that meat eaters will enjoy.

If I am going to continue to focus on mostly vegan recipes why am I changing? Good questions. I have been thinking about the focus of my blog for a long time. I am personally no longer vegan, though I continue to eat a primarily vegan diet. I would like to be able to post some of my non-vegan recipes, but most importantly I would like to teach you to be comfortable cooking and following your instincts in the kitchen. My plan from here on out is to post a recipe, or general guideline, then talk about how I make choices to create a final product. I am calling it without a recipe, however, it is more cooking by the seat of your pants. Besides, my new name includes the title ninja and I’ve always wanted to be a ninja!

I will start this process by posting a recipe and discussion tomorrow. I have chosen tomorrow as my go date as it is Mother’s Day. My mother has been a huge influence on my cooking and experimentation in the kitchen. She has also been instrumental in supporting me through all the changes in my life, and has always been a role model for being unafraid of trying new things. She might not know how to do everything, but that won’t stop her from trying. Through cooking  I believe she has instilled that lack of fear in me which I hope to pass on to you.

Let’s start out with a quote from my mom: “I always follow the recipe, unless it is wrong.” While recipes are often right for the person who created them, you might want to add your own style and I want to encourage that. We will start tomorrow with a recipe passed on from my mother to me, and one I will pass to my daughter. A recipe that is both a staple and one to delight. Stop back tomorrow at happyfoodninja.com

 

 

A Vegan Mother’s Day In Food

Vegan Blueberry Muffin
Vegan Blueberry Muffin

So you’re looking for food to serve the vegan mother in you life for Mother’s Day. Good job; you’re working hard to fulfill her desires and it will be appreciated. Just for you, I’ll tell you what I would love for a food-filled vegan Mother’s Day.

Vegan Hot Chocolate

1. Start with vegan hot chocolate. If she’s into it, and most mothers are, add a shot, or ten, of espresso to make this a mocha.

 

Vegan Breakfast Sandwich

2. For first breakfast choose something savory such as a tofu breakfast sandwich, or just a delightful jalapeno bagel. If your special vegan is also gluten free try this savory oatmeal. For extra credit you can make the bagel at home. Just for you I made a video in case you’re going for the big wow factor.

Vegan Cinnamon Rolls

3. Of course, she will need a late morning snack. I suggest something sweet again and bakery quality. Maybe a blueberry muffin or cinnamon bun with another cup of coffee. Preferably iced at this point.

Vegan Chili Salad

4. Just a salad for lunch please to balance the morning and get her ready for the delightful dinner you are going to prepare.

 

 

Vegan Smoky Bean Dip5. Now a little appetizer of happy comfort served up in this smoky bean dip.

 

Vegan Lentil Tacos with Homemade Refried Beans

6. For dinner I’m going between these lentil tacos, or a pasta with vegan alfredo sauce. Hmm, I guess I’ll leave it up to the cook.

 

Vegan Chocolate Layer Cake7. Dessert, the most important part of the day! You have a few options, but in my world they are all chocolate. My first choice would be this vegan French Silk Pie. You could also do a chocolate cake, or chocolate chip cookies.

8. Good luck and thank you. The person you are cooking for will love the fact that you took the time to figure out and make something special just for her. Happy Mother’s Day!

 

Vegan Lentil Tacos

Vegan Lentil Tacos with Homemade Refried Beans
Vegan Lentil Tacos with Homemade Refried Beans

It’s May! May is my favorite month to eat Mexican food. I don’t know if that’s true; we eat Mexican at least once a week all year. I love it. After living in San Diego and having amazing Mexican, I can’t just go out for it anymore. Most restaurants fall flat when it comes to tasty vegan Mexican. Because of this I have turned to my own kitchen to build the flavors I miss while living ever so far from a good burrito stand.

These lentil tacos are rich and savory and bypass any processed fake meat product. In the fall and winter I serve this lentil filling with roasted veggies, which is awesome. Pictured here I am serving the filling with homemade refried beans (watch for a new refried bean recipe coming soon), homemade corn tortillas, fried onions, and a cabbage slaw. I also added guacamole and served them with margaritas. Truly a winning combination.

Happy May and enjoy your tacos!

Vegan Lentil Tacos

Ingredients

  • 3/4 cup brown lentils
  • 2 cups mushroom broth
  • 1/4 cup reserved lentil broth
  • 1/4 cup tomato paste
  • 3/4 tsp garlic powder
  • 3/4 tsp smoked paprika
  • 1 1/4 tsp chili powder
  • 3/4 tsp onion powder
  • 1/4 cup prepared salsa
  • salt to taste

Instructions

  1. Bring lentils and mushroom broth to a a boil over medium high heat in a covered saucepan.
  2. Once Lentils have started to boil reduce the heat to low, crack the lid and simmer until tender, but not mushy, about 20-25 minutes.
  3. Once lentils have cooked, drain them reserving the lentil broth.
  4. Return lentils, 1/4 cup reserved broth, tomato paste, garlic, paprika, chili powder, onion, and salsa to the pan. Heat through, taste, and adjust seasoning to your preference.

Crave Worthy Vegan Smoky Bean Dip

Vegan Smoky Bean Dip
Vegan Smoky Bean Dip

This bean dip is one my husband made for me the first time while I was pregnant and he was being delightfully sweet and making me a surprise dinner. Since then I have made it every few weeks. Pretty much whenever we have all the ingredients in the house. This is one of those vegan recipes that you crave, and really think there is no way it could be vegan. It is also gluten, soy, and corn free (all the things I am avoiding because of my daughter’s sensitivities). When you need that super yummy, feels bad for you, gooey, warm, salty, comfort food; this is the one for you.

If you are being careful of the foods listed above make sure to read labels. Many canned refried beans have soybean oil, some liquid smoke has gluten, some salsa and hot sauce has gluten, soy or corn, and most vegan cheese has soy.

Vegan Smoky Bean Dip 

Ingredients

  • 2 cups refried beans, homemade, or one 15 oz can
  • 1/2-3/4 cup prepared salsa
  • 1/2 tsp cumin powder
  • 1/2 tsp liquid smoke
  • 1 TBL prepared hot sauce
  • 1/2-3/4 cup vegan cheddar cheese (Daiya brand is everything free)
  • Chips, crackers, or something crunchy to dip with

Instructions

  1. Mix all ingredients in a small saucepan.
  2. Heat over medium-low heat stirring frequently until cheese is melted, about 5 minutes.
  3. Serve hot with crunchy dippers.

Ridiculously Rich Vegan Chocolate Layer Cake

Vegan Chocolate Layer Cake
Vegan Chocolate Layer Cake

This was my birthday cake. Yes, I made my own cake; I couldn’t trust anyone to make it just right, except for me. It was so worth it! This is also my first cake recipe that is really my own, instead of just changing the flavor of other’s recipes. I’m quite proud of how it turned out. Rich, dark, moist, and perfectly packed with chocolate.  For my birthday I also topped the cake with burnt bourbon caramel (cook the caramel until it is a little burnt), bourbon chocolate ganache(just switch the amaretto with bourbon), and bourbon coconut whipped cream (add 2 tsp bourbon). I was really trying to take this to the next level of rich, deep flavors. It worked. You could top it with anything and it would be amazing. Next time maybe some raspberry jam and coconut whipped cream. Ohh, the possibilities.

Vegan Chocolate Layer Cake

Ingredients

  • 1 TBL white or apple cider vinegar
  • 1/2 cup almond milk or other non-dairy milk
  • 2 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 cup sugar
  • 2 tsp salt
  • 1 1/2 cups brewed coffee, red wine, or more water
  • 2/3 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Oil 2 8″ round cake pans, put parchment paper in the bottom of the pan, oil and flour pan and parchment paper.
  3. Mix together the milk and vinegar, set aside to curdle.
  4. Sift together flour, cocoa powder, baking powder, and baking soda. Stir in sugar and salt.
  5. Make a well in the center of dry ingredients and add the milk mixture, coffee, oil and extracts mixing with an electric mixer briefly until there are no lumps.
  6. Evenly divide batter into prepared pans and bake 25-35 minutes until a toothpick inserted in the center of the cake comes out clean.
  7. Let cake rest in the pan about 10 minutes, then remove and finish cooling on cooling rack before frosting.

 

Vegan Cauliflower Alfredo Sauce

Vegan Cauliflower Alfredo Sauce
Vegan Cauliflower Alfredo Sauce

Here is a delightful, rich, creamy, spoon-licking good vegan Alfredo sauce. It is also soy free, nut free, and tastes a bit like actual Alfredo (my husband said so). I have only made this a few times and served it over pasta every time, but I believe it would also be wonderful in a white lasagna, or a vegan moussaka. I’ll let you know when I try them.

The amazing thing about this sauce is it is actually pretty darn good for you, and yet has the creaminess and sumptuousness you expect from a cream based sauce. I started this recipe off from a recipe on Pinch of Yum. It was a wonderful place to start. I added a few things to give it a little more body and cheesiness without the cheese.

How are you going to use this sauce?

Vegan Cauliflower Alfredo Sauce 

Ingredients

  • 6 cups vegetable or mushroom broth (I used a mixture of both)
  • 6 cups cauliflower florets
  • 8 large cloves garlic, minced
  • 2 tablespoons soy-free Earth Balance
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup unsweetened non-dairy milk (I used homemade almond milk)
  • 2 TBL tahini
  • 2 TBL nutritional yeast

Instructions

  1. Bring vegetable broth and cauliflower to a boil, cooking until tender, 7-10 minutes.
  2. While cauliflower is cooking melt Earth Balance over low heat, add garlic and saute until soft and fragrant, but NOT browned. The garlic will turn bitter if browned.
  3. Strain cauliflower reserving 2 cups of the vegetable broth.
  4. Combine cauliflower, 1 cup of the vegetable broth, salt, pepper, non-dairy milk, tahini, and nutritional yeast. Blend until smooth. I used an immersion blender, but you could blend in a stand blender as well.
  5. Taste and adjust seasonings to your liking.

Vegan Gluten-Free Almond Pulp Banana Muffins

vegan gluten-free almond pulp banana muffins
vegan gluten-free almond pulp banana muffins

I have to tell you something. The real reason I posted about making almond milk was so you could make these muffins. Since I posted that recipe on Saturday you must have soaked your almonds Saturday night and made almond milk yesterday. Today you are wondering what to do with the leftover almond pulp. Making these muffins is the best thing you can do with the pulp.

These almond banana muffins are flavorful, dense, moist, slightly sweet, crave worthy, and incredibly full of healthy stuff. They are also gluten-free, vegan, soy free, and have no added oil or sugar. What? and they taste good? They do. Especially when slathered with homemade almond or walnut butter. These are perfect for traveling and the last for several days maintaining their delicious texture. This recipe started from this recipe from the Minimalist Baker.

Vegan Gluten-Free Almond Pulp Banana Muffins

Ingredients

  • 1 1/2 TBL chia seeds
  • 1/3 cup water
  • 3 medium very ripe bananas
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups almond pulp (leftover from almond milk) or almond meal & 1 TBL water
  • 1 cup oats, ground, or oat flour

Instructions

  1. Preheat oven to 350 degrees and line a muffin tin with paper liners
  2. In a large bowl, mix chia seeds and water.
  3. Next add bananas and mash.
  4. Add baking powder, vanilla, almond extract, cinnamon, and salt stirring to combine.
  5. Add almond pulp and ground oats and stir once more.
  6. Divide batter evenly into muffin tins. If you want a smooth top smooth them before you bake, they don’t really spread out like regular muffins.
  7. Bake for 25-30 minutes or until a tooth pick inserted into the center comes out clean.
  8. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack.
  9. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

DIY Almond Milk

DIY Almond Milk
DIY Almond Milk

Almond milk is something we use a lot of. I had always thought of trying to make my own, but for some reason it sounded like too much work. It isn’t. It is just about the easiest thing you can make. It ends up being cost efficient as well, and you also get leftover almond pulp to use in other delicious recipes like these almond banana muffins. Pictured are three different flavors of almond milk: Vanilla, Plain, and Chocolate. I don’t actually own a blender so I have to split this recipe into batches to blend either in my Magic Bullet or food processor which makes it easy to do different flavors in one batch. Lately I have just been making vanilla almond milk as it is so yummy and bursting with vanilla flavor perfect for chai, oatmeal, or pancakes.

I’m pretty lazy so I just strain this in my fine mess strainer. You could like a strainer with cheesecloth to remove even more of the nut bits, but then you would have to wash the cheesecloth. I don’t mind the extra bits so the strainer alone works for me.

DIY Almond Milk

Ingredients

  • 1 cup almonds
  • 3 1/2 cups water plus more for soaking
  • Optional:
  • pinch of salt
  • 2-5 dates
  • vanilla bean
  • 3 TBL cocoa powder

Instructions

  1. Place almonds in a bowl, cover with water and soak overnight.
  2. The next morning drain and rinse almonds.
  3. In a blender combine almonds, water, and any other ingredients you might want in your blender
  4. Blend on high for at least a minute.
  5. Pour mixture through a fine mesh strainer. The liquid is your milk, the pulp you can set aside for these almond banana muffins.
  6. Store in the refrigerator.

Vegan Cinnamon Roll Pancakes for Easter Brunch, or a Difficult Morning

Vegan Cinnamon Roll Pancake
Vegan Cinnamon Roll Pancake

These super easy, slightly fancy, a bit trendy, and delicious vegan pancakes are going to be perfect for your Easter brunch or any difficult morning. Either Easter, or a difficult morning you say? Well, yes. Easter because they are delightfully decadent and will be the perfect star for your Easter brunch without being difficult or fussy. For a difficult morning because they are delightfully decadent without being strenuous to make or fussy. Ohh, and they are delicious. If you know you are going to have a hard day, or had a hard night, say waking every hour or so with a three month old, these with a bit of perfect espresso or coffee will have you ready for anything.

If you have any leftover topping (I don’t know why you would, but just in case), you can stir it into your oatmeal the next day and feel almost healthy.

Vegan Cinnamon Roll Pancakes 

Ingredients

For the Pancakes

  • 1 very ripe banana
  • 3/4 -1 cup non-dairy milk
  • 1/2 tsp apple cider vinegar
  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp vanilla extract

For the cinnamon roll topping

  • 2 TBL coconut oil
  • 2 TBL soy free Earth Balance buttery spread
  • 1/4 cup brown rice syrup
  • 2 TBL coconut sugar
  • 1 tsp cinnamon
  • 1 TBL non-dairy milk
  • 1/3 cup chopped walnuts

Instructions

For the cinnamon roll topping

  1. Melt coconut oil and Earth Balance over medium-low heat in a small saucepan.
  2. Add the brown rice syrup, coconut sugar, and cinnamon stirring to combine.
  3. Cook until mixture boils, then cook 2 more minutes.
  4. Remove from heat and stir in the milk and walnuts.
  5. Set aside until pancakes are cooked.
  6. Reheat if necessary before serving.

For the pancakes

  1. Mash banana in a medium bowl.
  2. Add 3/4 non-dairy milk and vinegar allowing to sit and curdle for a few minutes.
  3. Add flour, baking powder, baking soda, salt, and vanilla stirring together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  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. Top cooked pancakes with cinnamon roll topping and serve pronto!

Pot Pi(e) for Pi Day! and a modification for St. Patrick’s day

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

It’s Pi day! My husband can’t stop talking about it. He was so excited that he suggested I post at exactly 9:26:53 am so I would have been posting on Pi day while representing the first 10 digits of Pi. I missed it, but I will have it posted before 9:26:53 pm. A good thing too or I would have to wait another 100 years for my opportunity!

Since this is Pi day I wanted to celebrate by bringing back my husband’s favorite recipe of mine: Vegan Pot Pie! I posted this a few years ago, but thought it would be good to again draw attention to it. Here is Maine we have a bit longer where root vegetables are in season, and this is a good one to make with root vegetables. Also due to the wonderful nature of this being a potato dish I am posting it in honor of St. Patrick’s day. Just add a few tablespoons of whisky to the vegetable broth for a little depth of flavor and a “touch of the Irish.”

This is a very rich pot pie and will satisfy any meat eater out there. I know it sounds complicated so I created a video to show you my process to get it in the oven fairly quickly (about 30 minutes). And just look at the expression on my face in the screenshot below. It just makes you want to eat whatever I am making!

Vegan Pot Pie

Ingredients

For the Vegetables

  • 1 TBL olive oil
  • 2 medium Potatoes, diced
  • 2 Carrots, sliced
  • 2 cups Mushrooms, sliced
  • 1 large Onion, diced
  • 1 cup Broccoli, chopped
  • 2 cloves Garlic, minced

For the Tofu

  • 1 TBL olive oil
  • 1 lb Tofu, cut into cubes
  • 2 TBL tamari or soy sauce
  • ¼ tsp granulated garlic
  • Few dashes Cayenne

For the Sauce

  • ¼ cup Flour
  • 2 cups vegetable broth (optional add 2 TBL vegan whisky such as Jameson, or check you brand on Barnivore)
  • ½ plain non-dairy milk, or more vegetable broth
  • ½ tsp vegan worcestershire sauce
  • ¼ cup San-J Tamari
  • 1 tsp Hoisan sauce
  • ¼ tsp granulated garlic
  • 1//8 tsp Cayenne
  • 1 TBL fresh Thyme, minced (can also use dried, about 1 tsp, or take it out altogether)
  • 1 TBL fresh Sage, minced (can also use dried, about 1 tsp, or take it out altogether)
  • 1 tsp black Pepper

For the Crust

  • 1 ¼ cups Flour
  • ½ tsp Salt
  • ½ cup vegetable shortening
  • 2-4 TBL cold water
  • 1 tsp fresh Rosemary, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
  • 1 tsp fresh Sage, Minced (can also use dried, about 1/2 tsp, or take it out altogether)

Instructions

  1. Put the carrots and potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
  2. Drain and set aside.
  3. Heat oil in a skillet and cook tofu over medium/high heat.
  4. When tofu starts to brown add 2 TBL tamari, garlic and cayenne. Once tamari has cooked off turn off heat and set aside.
  5. In a large cast iron dutch oven heat oil, add mushrooms and onions cooking for 2 minutes.
  6. Add broccoli and garlic sautéing for about 2 minutes until the onions are just beginning to soften.
  7. Sprinkle the flour over the vegetables and stir to coat all the vegetables.
  8. Pour the vegetable brother over the vegetables while stirring constantly.
  9. Once mixture is smooth add the non-dairy milk, worcestershire sauce, tamari, hoisan sauce, and spices.
  10. Add the cooked tofu, potatoes and carrots stirring to combine.
  11. Turn off heat and let stand while making the crust.
  12. Pre-heat oven to 375.
  13. To make the crust combine the flour, salt, and vegetable shortening in a bowl.
  14. Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
  15. Add Rosemary and Sage mixing briefly.
  16. Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
  17. Shape dough into ball with your hands.
  18. Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
  19. Keep shaping the dough until it is the size of your dutch oven.
  20. Take crust out of the bag and place in dutch oven.
  21. With a sharp knife poke holes in the crust to let the steam escape.
  22. Put pot pie in the oven and bake for 45 minutes, until crust is starting to brown. Let sit for about 10 minutes before serving.