Your Vegan Mom

12 Days of Thanksgiving: Recipe Round-Up

 

Courtesy of my son, the Barry White of hand turkey makers.  Man alive, am I thankful for that kid.  Yesterday he told me he's going to be a ducky for Christmas.  

Nava Atlas's A Bountiful Vegan Thanksgiving e-book

Robin Robertson's Thanksgiving Menu 2009

Robin Robertson's Thanksgiving Menu 2008

The Lunch Box Bunch's Vegan Thanksgiving 101

Bryanna Clark Grogan's Holiday Recipes 

Quarrygirl's Vegan Thanksgiving in Los Angeles

Link it up!  What's on your Thanksgiving menu?  

Mother's Day Brunch

I was planning on baking all day today.  There was to be bread, and quiche, and a crumble, and at least three kinds of muffins or quick breads for my best pal that's going to be a mama this year, and  could really use a treat, but as the temperature in South Pasadena, and therefore in my kitchen creeps towards 94 degrees, I am changing my plans.  I am drinking a smoothie (frozen mango, banana, and pineapple + soy milk and a splash of orange juice) and writing about it instead.  Maybe it's not quite as hot at your house, and you could do it.  I bet your real live mama would appreciate it.  Sunday is Mother's Day, and you really ought to make someone brunch.  (Or hand someone recipes and suggestions if more appropriate.)

Did you see this fig bread recipe in the L.A. Times a couple of weeks ago?  It came from one of those old-fashioned home economics personalities that I have such fondness for, and did not call for any eggs, so clearly I gave it a go.  Lightly sweet and not too fatty, it would make a nice healthy accompaniment to your weekend meal.  Or if you have a spare grapefruit lying around, this grapefruit bread worked very well with a flax egg substitution and a little extra baking powder.  It was rich and moist with a nice tart citrus flavor.  And I love these little cinnamon muffins from Raised on Sunshine.  Unlike, the fig bread they are a decadent special occasion breakfast treat.  You really do need to eat them right away when they're warm and they taste like cinnamon cake donuts.  If you have one of them little donut pans, I bet this would be some good batter to put in it.  

For your savory treats, just put this onion mixture in a pie shell, and bake until browned on the top and set up in the middle - about an hour.  

Now with your quiche and your baked good, you just need a little fruit.  Last weekend I sliced up some oranges - a mixture of navel and these gorgeous little blood oranges that my mom had brought up from the Torrance Farmers Market and tossed them with some fresh mint.  It made such a nice refreshing counterpoint to all those rich brunch foods.

And you need a brunch cocktail.  You can't go wrong with a mimosa, and I always make a big pitcher of orange juice and soda water for those that don't like booze in the morning (Paul.  Pregnant Trina.).  To turn things interesting, you can always top off with a splash of another juice.  I love to add a bit of guava, or a trickle of cranberry juice dripping down into the orange looks so pretty.  

I hope you have a Happy Mother's Day.  

And, as of Sunday, I've been at this blog thing for two years.  On Monday or Tuesday I'll be giving away a classic vegan cookbook to celebrate.  But for now, I'm heading out for the weekend, where I will be handing over these recipe suggestions and ideas to someone else, while I put my feet up with some good fiction.  (What's the best book you've read lately?  I need a new one.)  

Spicy Fig Loaf
Adapted from the April 22, 2009 L.A. Times food section which was in turn "adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times."  Unlike many quick breads that improve upon resting overnight (like that grapefruit bread), this is really best eaten warm from the oven.

1 1/2 c. white whole wheat flour (do not use regular whole wheat flour, if you don't have the softer white whole wheat, then just use all-purpose)
1 1/2 c. all-purpose flour
3/4 c. sugar 
4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. powdered ginger
1/2 c. chopped pecans
3/4 c. chopped dried figs
1 1/2 c. rolled oats
2 T. vinegar + enough soy milk to make 2 cups (i.e. vegan buttermilk)
1/3 c. canola oil

Heat the oven to 350 and grease a 9 by 5 inch loaf pan.  In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices.  Stir in the pecans, figs, and oats.  Add the buttermilk and canola oil and stir to combine.  

Pour the mixture into the greased loaf pan and bake for about an hour until the top is a nice golden brown and a toothpick comes out clean.  Cool on a rack until warm before slicing.  (Though we couldn't have waited more than 5 minutes, and it was wonderfully steamy and soft.)  

Waffle Weekend

As you consider your weekend breakfast options, might I recommend Tofu Mom's Belgian Waffles?  They are everything I have been looking for in a waffle - light and crisp with that slightly custardy center - just perfect.  

Would you please check out that eyebrow?  Also, I highly recommend that little red box of soyatoo - it whips up quite nicely.

And as long as you have the waffle iron out, make enough to freeze so that you can eat waffles all week.  Some frozen blueberries, a bit of sugar, and a squeeze of lemon simmered for a few minutes make an easy sauce to turn your Tuesday waffles fancy.  

Happy Weekend!  And what will you be eating?

Swell Vegan, or How I Became Obsessed With Chia Seeds

Did you read about the chia seeds on Swell Vegan?  Did you run out and buy some and have become so obsessed with these nutrient-rich magic morsels of delicious at the expense of all other food stuffs that you are somewhat ironically malnourished?  

Maybe it's their claim to be the best plant source of Omega 3s that sold me, what with that little burgeoning brain in my belly, but I think it was the tapioca comparison.  I love tapioca.  And the lure of a no-cook pudding that was coincidentally some sort of miraculous health food, was just too good to pass up. 

So since tracking down the tiny seeds in their little plastic tub near the bulk bins at Whole Foods during super hot family grocery shopping date night last Friday, I have made, let me see, 6 versions of chia pudding.  My favorite is a pretty straight up vanilla with all the soothing properties of a bowl of tapioca, plus it makes my baby smart.  

Despite the claims of many raw food sorts on various message boards and blogs, the seeds (or at least the ones in my kitchen) do not completely gelatinify, no matter how long you leave them to soak.  There will always be a slight crunch at the center, that is not unpleasant, but will make it fairly clear to any dinner guests that this is a non-traditional pudding.  Save it for a comforting afternoon snack.  More for you.   

Vanilla Chia Pudding
1/4 c. whole white chia seeds
1 c. soy milk
1 - 2T. maple syrup (depending on how sweet your milk is, and how sweet you like it)
1 t. vanilla extract.

Combine and stir.  Leave on the counter for ten minutes, stirring every couple minutes so that large clumps don't form.  Refrigerate for four hours or overnight.  The pudding will continue to thicken the longer it sits.    

PuPu Platter: where I pile a lot of different topics on the plate

My dad, at my dining table last Sunday, reading aloud from the March issue of Vegetarian Times magazine: "Hot Chick of the Month: Your Vegan Mom!"

Me, yelling from the kitchen: "Hot Click, Dad!  Click.  Like website."

Did you see it?  I figure since March is almost over, I ought to mention it real quick.  I was very grateful that they edited out all the stupid things I said in our brief interview and wrote a sweet little paragraph about this blog.  Thanks. 

If you haven't read it yet, it's on page 22.  I'll wait.

Also, 

• Did you notice that Silk no longer exclusively uses organic soy beans?  To be honest, I was always pleasantly surprised that such a big company did, but now they've pulled this sly switcheroo that just leaves me kind of icked out.  They have a separate new organic line, but I'll stick to Wildwood or Trader Joe's organic from now on, thanks.  Or ideally, homemade, but that just doesn't always happen these days.
• Have you visited C'est La Vegan?  It's a beautiful new blog written by the popular baker behind the vegan cupcakes at Leda's and photographed by her husband.  Also, you'll find a link there to her on-line bakery.  I can tell you that her oatmeal cookies are perfect, and I bet the pecan bars and almond loaves are too.  Quarrygirl just did a nice write-up about her as well.  
• And for your next vegan baked goods smack down, maybe you should get some treats from Vegan Bake Sale to put head to head with C'est La Vegan's wares.  And invite me over, please. Vegan Bake Sale was officially launched yesterday by the lovely baker that pens Cute and Delicious - which, by the way, totally lives up to its name.  These people make me feel so lucky to live in Los Angeles.  
• I think these lipbalms would make great easter basket stuffers.    
• Whole Foods has extended their vegan pizza offerings and Desmond and I have since had lunch there almost everyday.  Also, at the Pasadena Whole Foods yesterday there was a vegan calzone on offer.  My dream has come true.  
• Shojin is celebrating their one year anniversary all month (as in for the next 5 days, sorry) with nightly dinner specials and a blow out on Sunday involving a vegan sushi chef. 
• Happy Weekend!