Last summer hurrah strawberry tart

September 13, 2013 at 10:00 am | Posted in recipe, VeganMoFo | Leave a comment
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IMAG0700Originally posted on No Sweat, York

As an indicator of the changing seasons, this past week has been crazy hot and humid, as if summer is saying, “Don’t let me go!” Because of this, I really don’t like to cook.

See, I moved into my latest apartment last year this time, and while the temperatures were still warm then, it was nothing like it is now. This kitchen is far from my air conditioner, doesn’t have vents over the stove, and the windows are old and without screens unless I put one in myself each time I open them. There also is no storm door at the back, would have been lovely when a cool breeze happens to blow.

My kitchen is not ideal for ho- weather cooking.

When strawberries were at their peak, I love to use them before the season ends. This week, strawberries were on sale, and though that was weird because they are out of season in the Northeast, I gobbled them up before the transition to fall happens. Earlier in the summer, I found this tart recipe. However, I am not the queen of raw baking (when the food is not cooked hotter than 115-118 degrees F. In this case, it is the same as a no-bake dessert.) I like my recipes to be quick and easy, so I substituted the raw crust for a store-bought, graham-cracker crust.

160x220_g3This meant I didn’t need as many strawberries in the bottom of the crust. I made up for this with some extra chocolate, which is a favorite addition for my fiance.

If you like to bake raw desserts, let me know how it turned out! Whether raw or not-so-raw, this tart will fill you with that summer feeling.

Not-so-raw strawberry tart
Serves 8 to 10

Ingredients:

  • Store-bought, graham-cracker crust
  • 2 cups sliced strawberries
  • 5 dates, pitted and soaked in warm water for 10 minutes
  • 1 cup whole strawberries, tops removed
  • 2 teaspoons lemon juice
  • 2-3 Tablespoons chocolate chips (dairy-free if vegan)

Recipe:

  1.  Place pitted dates in a bowl; cover with warm water.
  2. While waiting for the dates, remove tops and slice two cups of strawberries.
  3. Place strawberries in a single layer on the bottom of the graham-cracker-crust pan.
  4. When 10 minutes are up, place drained dates, a cup of whole strawberries with tops removed and 2 teaspoons of lemon juice in a food processor. Process until smooth.
  5. Pour the strawberry mixture on top of the strawberries and graham-cracker crust in a single layer.
  6. Sprinkle chocolate chips evenly over the top. You also can add more sliced strawberries in a design, if you desire.
  7. Let set in the fridge for one hour before serving.
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Throwback Thursday: Mushroom cheesesteaks

September 12, 2013 at 10:00 am | Posted in Throwback Thursday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Originally posted on No Sweat, York

Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.

There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.

160x220_g3I love using my crock pot as it frees up my evenings. All I need to do is cook it overnight or during the day, and I come home to a healthy dinner with minimal dishes.

This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.

Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
Serves 6

Ingredients

  • 1 onion, sliced
  • 2 bell peppers, any color, sliced
  • 3 large portobello mushrooms, stems removed, sliced
  • 2 Tablespoons vegan bouillon
  • A dash of liquid smoke
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 Tablespoons cornstarch
  • 6 rolls, hoagie style preferred
  • Shredded vegan cheddar cheese

Recipe

  1. Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
  2. Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
  3. Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
  4. Cook on low for 6 to 8 hours.
  5. At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
  6. When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.

Throwback Thursday: vegan SpaghettiOs

September 5, 2013 at 10:00 am | Posted in recipe, Throwback Thursday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

About a month ago, I decided I wanted to make some comfort food for my Meatout Mondays blog post at No Sweat, York.

When I was a little girl, I LOVED SpaghettiOs. A big bowl of SpaghettiOs brings back memories of days spent with the Nana and Pop, where I watched Disney Channel (we didn’t have it at home) and play Chinese checkers.

Being vegan, I don’t get SpaghettiOs that often anymore, unless I figure out a way to make them myself. Well, I did! Jamieson even liked the recipe, saying the dish tasted authentic. I adapted this recipe by Nikki at Seeded at the Table.

Which of you vegans are hankering for SpaghettiOs? I know I am!

I thought this dish was super easy to make, about 30 minutes or so. Make it for dinner and take leftovers for lunch tomorrow. I know your coworkers will be jealous of your homemade and healthier dish than the canned version of youth.

Homemade vegan SpaghettiOs
Serves 4 to 6

Ingredients:

  •  8 ounces ditalini pasta (or other small pasta)
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • Pinch of crushed red pepper flakes
  • 15-ounce can tomato sauce
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sugar
  • 4 tablespoons Earth Balance
  • 1/4 cup soy milk (or other nut milk)
  • 1 cup shredded Daiya vegan cheddar cheese

Recipe:

  1.  Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).
  2. Drain and place pasta back into large pot.
  3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the garlic powder and red pepper flakes and cook until just fragrant, about 30 seconds.
  4. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and vegan butter. Heat, while stirring, until the butter is melted.
  5. Slowly stir in the soy milk, then turn the heat to low. Simmer at low heat for 10 minutes.
  6. Stir the shredded vegan cheese into the soup until melted.
  7. Pour as much of the tomato sauce into the pasta as desired; stir to combine. You will have a little left over, which can be pour on individual servings if eater desires.

50 States, 50 Vegan Dishes: California vegan Mission burritos

May 25, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 2 Comments
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

(This recipe was first featured for Meatout Mondays on the No Sweat, York, blog.)

I love burritos.

With Roburrito’sChipotle and Qdoba in the community, you can’t go wrong finding a burrito that is both vegan and hearty.

I eat Roburrito’s so often, some of the workers probably know me by name or by my order (“A vegan potato meal with ginger ale, please.”) I mix it up by going to different locations, so my addiction isn’t pronounced. (Though my favorite to-go is the East Market Street location, and my favorite sit-down place is the one in the New Eastern Market.)

Both places offer a style of burrito called a Mission burrito or San Francisco burrito — so named because it first became popular in the 1960s in the Mission district of San Francisco.

Photo by Bethany Fehlinger

My square burrito. Photo by Bethany Fehlinger

The greatest part of this burrito? It is customizable. A few items are considered staples: a large, flour tortilla, rice, beans and salsa. There also can be a filling, such as a meat, fish, soy meat or potato, and then other add-ins such as sour cream, cheese, avocado or guacamole. Obviously, because I am vegan, there is no animal products or by-products. The burrito is still yummy and filling.

Traditionally it is wrapped in tinfoil and eaten right from there, peeling the layer back as you eat. However, since the homemade burritos are fresh, cut the foil and begin the feast! Plus, I seriously can’t fold a burrito correctly, so I just scarfed these up quickly.

A can of black beans and a cup of brown rice can probably make up to 5 Mission burritos.

Ingredients

  • 1 bag of boil-in-a-bag brown rice
  • 1 can of black beans, drained and rinsed
  • 1 container of guacamole
  • 1 jar of salsa, mild
  • 1 package of Daiya cheese, cheddar or mozzarella
  • 1 package of large, burrito-style white tortillas

Recipe

  1. Cook the rice according to the package. It took me 10 minutes to boil the water, and 10 minutes to cook the rice.
  2. Drain and rinse black beans. Place them in a bowl and heat in the microwave for 15 seconds.
  3. Set up your station: Rice in one bowl, beans in another; guacamole, cheese and salsa opened and ready.
  4. Put one tortilla on a plate and place in the microwave for 15 seconds. It makes the tortilla softer and easier to work with. If you have a tortilla steamer, use that instead.
  5. Place close to 1/3 cup of rice in the middle of the tortilla. Place 1/4 cup of beans on top, then 1 heaping tablespoon of guacamole and salsa. Add about 1/8 cup of cheese.
  6. Roll: Fold one side over the center until the filling is two-thirds covered. Tuck in the left and right sides. Roll the covered filling toward the last open side until the burrito is completely covered and rolled.
  7. Enjoy! It might be a little messy, but worth it.

Check out these other 50 States, 50 Vegan Dishes posts. 

50 States, 50 Vegan Dishes: Delaware vegan crab puffs

May 18, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 1 Comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

(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.

Ingredients: 

  • 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)

Recipe:

  1. 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.)
  2. 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.
  3. Pour egg/mayo mixture into chickpea mixture. Stir.
  4. Add chopped tomato, green onions and vegan cheddar cheese. Stir until incorporated. Set the bowl aside.
  5. Heat oven to 375°F. In small bowl, mix melted butter. Wipe your cookie pan with oil or use a vegan nonstick cooking spray.
  6. 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.
  7. Cut into 2-inch squares. Brush with butter.
  8. Bake 4 to 6 minutes or until puffed. Take out and let cool for 1 minute.
  9. Spoon a generous tablespoon of chickpea mixture on each square.
  10. Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.

See other 50 States, 50 Vegan Dishes recipes.

Three Things Thursday

May 16, 2013 at 10:00 am | Posted in Three Things Thursday | 6 Comments
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Vegan cupcakes from Ladybug Baking Co.

Vegan cupcakes from Ladybug Baking Co.

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.

26125_366057848576_274390_n

Baby brother, baby sister and me

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!

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