Tags: 50 states, 50 States 50 Vegan Dishes, 50 vegan dishes, chickpeas, chili powder, crab, crab puffs, crescent dinner rolls, Crescent Recipe Creations, Daiya, Earth Balance, garlic, hushpuppies, kelp, Meatout Mondays, No Sweat York, Pillsbury, seafood, seaweed, Thirty-One, tomato, vegan, vegan cheddar cheese, vegenaise, Vegg
(This recipe was first featured for Meatout Mondays on the No Sweat, York, blog.)
Delaware has a special place in my heart.
My family would vacation in Delaware (Bethany Beach!) often when I was growing up. We stayed in Ocean City, Md., quite a few times, but I remember the first time we stayed at Bethany Beach at a condo complex. It was pure bliss for me. I miss going down there, and I am hopefully planning a trip for this summer.
Delaware, like any coastal city, is known for its seafood. This is why I chose crab puffs for this state.
When I made this dish, it was for a Thirty-One party I had in January.
I didn’t have a lot of time to create these crab puffs, and if you wanted them to look more like hushpuppies, that wouldn’t fly. (Hushpuppies remind me of Long John Silver’s!) Then I stumbled upon this recipe by Pillsbury and rejoiced. Many of Pillsbury’s products are vegan friendly, which is helpful for making a last-minute pizza or finger food for a party.
These cute little puffs can be a great dish for dinner, paired with a fresh salad or sauteed veggies. It only dirtied two bowls and a cookie tray, and took about 30 minutes to make.
- 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or (1 can (8 oz) Pillsbury refrigerated crescent dinner rolls, plain variety)
- 1 can of chickpeas, drained and mashed
- 1/2 teaspoon garlic powder
- A dash of hot sauce or chili powder
- 1/2 cup of Vegenaise (vegan mayonaise alternative)
- 1 fake egg (optional)
- 1 teaspoon kelp or other seaweed powder (optional)
- 3/4 cup of shredded vegan cheddar cheese (Daiya brand used)
- 1/4 cup finely chopped plum/Roma tomato
- 3 tablespoons finely chopped green onions
- 1 tablespoon vegan margarine (Earth Balance used)
- In a medium bowl, pour in drained chickpeas and mash until desired consistency. Add garlic and hot sauce or chili powder and stir. (If you have kelp powder or another seaweed powder and want a more sea-like taste, add a generous teaspoon.)
- If using fake egg, follow directions on the container and make one egg. (I usedVegg, which gave the dish an eggy flavor. But it is not needed to keep the filling together.) Add Vegenaise to the bowl and mix.
- Pour egg/mayo mixture into chickpea mixture. Stir.
- Add chopped tomato, green onions and vegan cheddar cheese. Stir until incorporated. Set the bowl aside.
- Heat oven to 375°F. In small bowl, mix melted butter. Wipe your cookie pan with oil or use a vegan nonstick cooking spray.
- If using dough sheet: Unroll dough on sheet; press into 12×8-inch rectangle. If using crescent rolls: Unroll dough on sheet; press into 12×8-inch rectangle, firmly press perforations to seal.
- Cut into 2-inch squares. Brush with butter.
- Bake 4 to 6 minutes or until puffed. Take out and let cool for 1 minute.
- Spoon a generous tablespoon of chickpea mixture on each square.
- Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.
Tags: 20s, baby brother, Beaver Street, blogging, Book Buzz, college, Comic Book Wednesday, graduation, jobs, Ladybug Baking Company and Cafe, Meatout Mondays, No Sweat York, Smart magazine, Twenty & Change, vegan, vegan meetup, Wonder Vegan, York, York Pa., Yorkblog
Thing No. 1 – I’m back! Yes, I know, I am a horrible blogging person. I abandoned all of you.
You see, I blog. A lot. You might not notice it, but if you went to Yorkblog.com (specifically Twenty & Change, Book Buzz, No Sweat, York, and Smart Magazine), you would see my blogs up there weekly, for most of them. I do a Meatout Mondays post, a Comic Book Wednesday post and a green living post on Thursdays. I try to write about living life in my 20s, but I am quite boring.
Which led me to abandon Wonder Vegan, because I am just boring. Sorry.
But now I am back, and I am going to try and make this blog useful. Will you still follow me?
Thing No. 2 – The monthly vegan meetup was this week. We met Tuesday at Ladybug Baking Company and Cafe on Beaver Street in York. Jessica, the owner, was kind enough to open her shop outside of normal business hours so we could meet and enjoy vegan, yummy food here in York. A big THANK YOU to Jessica for hosting us!
Next month we hope to do a potluck again, but we will see. Details are being finalized.
Thing No. 3 – My baby brother is graduating college on Saturday! I can’t believe he is 22 years old and stands a full 6 to 7 inches taller than me. And now, the baby bro is going to be a teacher! (At least if he can find a job soon. Boo, recession!)
The baby sister is finishing up her second year at college and looking for a summer job. It is the mad dash time of year, which is something I haven’t experienced in a few years.
I hope you will join me again and read my posts. I welcome suggestions!
Tags: Appetite for Reduction, edamame, Isa Chandra Moskowitz, potluck, salad, sushi, sushi roll edamame salad, vegan, vegan mofo, veganmofo
I had shelled all these fresh edamame and not knowing how to cook them, I found a simple recipe in “Appetite for Reduction” by Isa Chandra Moskowitz that seemed to fit my potluck bill: Sushi roll edamame salad.
I had sushi for the very first time back in July, and I must say, I loved it! It was vegan but great.
This salad includes all the sushi tastes, just minus the actual roll. I made the brown rice ahead of time, and when I got home, I did a quick assemble. I had cut the cucumber and carrots the night before.
I did not have nori, so I used some kombu and kelp powder. It probably had less of a sea taste, but that is fine with me.
The miso tamari dressing was good, too.
At the potluck (this is different than the vegan meetup), the guests ate it up! Because we donated our food to one of the attendees, I left home with an empty bowl.
And that is fine with me, as this recipe is simple enough, I know I will always have the ingredients in my pantry.
Tags: 50 States 50 Vegan Dishes, Arkansas, Arkansas green beans, Earth Balance, fresh, green beans, Lightlife, LightLife Smart Bacon, organic, Smart Bacon, sugar, tamari, vegan, vegan mofo, veganmofo
When I started by 50 States, 50 Vegan Dishes challenge, I chose this recipe because it was quick, simple and included green beans.
Since I have more green beans than I know what to do with them, I figured I would do this recipe for a Vegan MoFo challenge.
Traditional Arkansas green beans call for sugar and bacon. Bacon isn’t very vegan-friendly, but there are great alternatives now. This might not be as low in calories because it still uses sugar and the Earth Balance can get fatty, but it is definitely a good alternative. I cut back on the sugar and made it quicker by pan sauteing instead of putting it in the oven. I guess that’s the perks of no meat. I also used fresh beans instead of the canned.
It wasn’t hard for me to put this together, so whip it up as a side dish for dinner!
- A bag full of fresh green beans, probably about three cups if cut in half
- 5 to 6 slices of LightLife Smart bacon, ripped into pieces
- 3 tbsps of white sugar
- 2 tbsps of Earth Balance or other vegan spread
- 1 tbsp tamari or soy sauce
- 1 tsp garlic powder
- Pluck the ends off the green beans, and cut in half if you want an easier way to eat them. (I kept them long.)
- Boil the green beans in a little water for about 7 to 10 minutes.
- Meanwhile, melt a tablespoon in a skillet, and add the crumbled Smart Bacon to the pan. Saute for about 5 minutes.
- Drain the green beans and add to the skillet with the Smart Bacon. Add the garlic powder, tamari and the other tablespoon of Earth Balance. Saute for a few minutes to let flavors meld.
How do you like to eat green beans?
Tags: alicia simpson, apple cider, bluey-green smoothie, breakfast, celebrate vegan, cucumber cooler, dynise balcavage, protein shake, quick & easy vegan comfort food, smoothie, smoothie recipe, smoothies, vegan, vegan mofo, veganmofo
I love smoothies.
They are so easy to make and you can throw almost anything into them, coming out like perfection. It is like juicing but easier.
Well, maybe I was a LITTLE wrong about throwing everything together for perfection.
My first smoothie that I made was the cucumber cooler from Alicia Simpson’s “Quick & Easy Vegan Comfort Food.” It includes a cucumber, cantaloupe, dates and apple juice. I subbed apple juice for apple cider and I thought I was good to go. WRONG. I forgot to check the dates for pits. My last batch of dates had no pits in them, so I just assumed this for these dates (and I was in a hurry.)
When I took a sip, it tasted like pepper. I couldn’t drink it! I was so upset and never got a chance to make another one.
I moved onto Simpson’s bluey-green smoothie. She said it was more purple, and that she was right. I remember blueberries, some lettuce leaves and possibly a banana. I think maybe some soy milk was added, too.
It was yummy! I love blueberries so anything with that in it is OK by me!
Do you have an awesome smoothie recipe? Please share!
My favorite smoothie is from “Celebrate Vegan” by Dynise Balcavage. I taste-tested for her book and fell in love with the post-race protein shake. Bananas, peanut butter and chocolate? YES!
Tags: apple, apple pear butter, butter, fail, pear, Pinterest, vegan, vegan mofo, veganmofo
When I decided to do Vegan MoFo 2012, I looked all over Pinterest for some recipe ideas. It’s not like I am in need of recipes — I have more than 20 cookbooks, an inbox full of emails, bookmarks on my computer and now Pinterest.
I still compiled a list and tried to hack away at it. I really enjoyed the idea of making apple-pear butter. We had just finished off our peanut butter (except the spicy one that Batman is hoarding away for a rainy day) and I figured this easy, peasy recipe would go great with my strawberry jam I made in June. Organic, local and made in my kitchen to last through the winter? YES, PLEASE!
Tags: alicia simpson, egg mcguffin, Lightlife, Magic Bullet, McDonalds, quick and easy vegan comfort food, Smart Bacon, vegan, vegan mofo, veganmofo
Breakfast sandwiches always stare at me when I get up early enough to eat breakfast and happen into a Sheetz or other fast food place, like McDonald’s. The fact they come from a fast-food place doesn’t make them healthy, but I am hungry for one nonetheless.
It has been a long time since I had a breakfast sandwich.
And then I stumbled upon the egg mcguffin recipe in Alicia Simpson’s “Quick and Easy Vegan Comfort Food,” and all I could do is think “YESSSS!”
I was super excited to make these, but there was going to be one modification: the vegan meat. I needed Lightlife Smart Bacon for another recipe, and vegan breakfast sausage patties are hard to come by (though I did find new ones by Gardein in Baltimore Saturday night.)
Flaky, toasted bread? Check. Faux meat and cheese? Check. Then came the tofu “egg,” which surprisingly held up well and tasted similar to eggs (without the cruelty), even if it gunked up my Magic Bullet blender.
It was great and kept me full to lunch, which is a rarity these days. It can be quite high in calories, especially for something I am not used to eating in the morning (I ate two. They were just too yummy.) But it great after a run or gym time before work.
I recommend making the tofu “egg” patty the night before, because it is a pain when you are rushing in the first place. Also, melt the cheese with your toaster oven on the bread if you have one.
I can’t wait to make more. I highly recommend these for the busy person who needs a dish with a good amount of protein in the morning.
Tags: alicia simpson, black bean, creamy black bean soup, quick and easy vegan comfort food, soup, vegan, vegan mofo, veganmofo
I am moving on to creamy black bean soup. I used the exact recipe from “Quick and Easy Vegan Comfort Food” by Alicia Simpson.
It had a few, simple ingredients and maybe 20 minutes, tops. AMAZINGLY, it was creamy and hardy, minus soy milk or any type of fatty, vegan creamer.
It was a perfect dish for busy me, who wants a hearty cup of soup at the end of a long day during the fall.
Unfortunately, no photos! I guess it was just too yummy. I do have photos for other recipes from Simpson’s book; posts to come soon.
Tags: biryani, chickpea, chickpea biryani, easy veggie chickpea biryani, The Vegan Slow Cooker, vegan, vegan mofo, veganmofo
I love my crock pot. I also love chickpeas. And the other night for dinner, I combined both of them for some awesome food.
I threw in some cauliflower, sweet potatoes,onion, some bell peppers, the chickpeas, garam masala, cinnamon and some spices. I had to put coriander instead of cumin, and I used my vegan beef bouillon instead of chicken.
Eight lovely hours later and a small pot of brown rice, I had dinner, lunch and a few more meals later.
I love Indian food, mostly because it contains chickpeas and can be poured over rice. *yay carbs!* And I now have a whole pot of it to myself.
Tags: cheddar, comfort, crockpot, Daiya, mac 'n' cheese, mac and cheese, macncheese, mozzarella, The Vegan Slow Cooker, vegan, vegan mofo, veganmofo, winter
It’s another dreary morning here in Pennsylvania. It rained very hard yesterday, which I got stuck in while needing to fill my tires. They always like to give me the low tire pressure signal when it is down-pouring.
I went to sleep hearing the rain, and woke up with still another cloudy day. We won’t get relief from this mess until Friday, though it is warmer outside today (read: humid.)
Also, it has been getting chilly and I really need to pull out the winter clothes.
That only means that comfort food is on the way!
I love my crockpot, despite it being quite dysfunctional. I made the cheater chili in it, and took another cue from The Vegan Slow Cooker to make smoky mac ‘n’ cheese.
As I mentioned in a previous post, I am on a budget so about $9 was sucked up buying Daiya cheddar and mozzarella for this mac and cheese. I really wanted it, obviously. It also calls for some soy milk, some pasta, and some liquid smoke. I threw in a little chili powder for a kick, because it suggested chipotle powder mix and I had none.
It was scrumptious and I actually got FULL from eating it! (note: I rarely get full from eating pasta, no matter how much of it I eat.)
Though, I wish it was a little more smoky and had a little more of a kick. That was my fault with being so cautious while adding the spice, so now I know.
It lasted me a good two days, though I did eat it over three meals. I wish I could have made it last longer, but I was lazy last night and not in the mood to cook.
What is your favorite thing to cook in a crockpot? What are some other recipes to use Daiya in? (I have a bunch left over!)