Thursday, July 21, 2011

Can we do this again sometime?

Hello all, it's been a while since I've posted. Not because I haven't cooked, but because most of the foods I've been trying out have been disasters. Last night I had a breakthrough, maybe it was because I was super hungry or just super tired. I made a dish, no recipe, no instructions, I put it together and... It was one of the best things I've ever eaten. I'll tell you what was in it from what I remember. Onions, kale, black beans, tofu, curry powder (madras), coconut oil, coconut creme, garlic, shiracha, vegetable bullion and I don't know what else. I will try and recreate it and then bring the recipe to you :)

Tuesday, June 28, 2011

Wha Gwan Vegan: Breakfast cupcakes aka muffins

Wha Gwan Vegan: Breakfast cupcakes aka muffins: "Oh how I've miss cooking. I've been away for so long that I even forgot the feel of my pots. As I picked up a pot to make food for church I ..."

Breakfast cupcakes aka muffins

Oh how I've miss cooking. I've been away for so long that I even forgot the feel of my pots. As I picked up a pot to make food for church I said "oh this feels strange". I guess cooking is like riding a bike, you won't forget how to ride it but you will be pretty sore and you might even fall off a few times. Well, I burned a few dishes and make a few mistakes but now I think that I'm back in the saddle. I have a few new tricks up my sleeve...eer well not really new but newly remembered. Yeah so I made some double chocolate chip muffins or breakfast cupcakes:


wet:
1 cup non dairy milk of choice (I use almond)
1/2 cup light tasting oil (i.e canola)
1/2 cup sugar free, plain soy yogurt (if you can't find it, vanilla is fine). Yeah they don't sell it up here, I just got back into town...
2 teaspoons vanilla extract ( you can mix it up if you like, van/almond, almond/cherry, choco/van, etc.)
3/4 cup evaporated cane juice aka sugar (make sure it's vegan). And yes I know that sugar isn't wet, but just go with it.

dry:
1 1/4 cups all purpose flour
3/4 cup cocoa powder
1 Tbls baking powder (I use aluminum free)
1/2 salt (sea salt, river salt, rock salt, whatever works for you)
1/2-3/4 cups vegan chocolate chips (I use Ghirardelli semi-sweet)

Preheat oven to 375, line breakfast cupcake tins with paper or spray with oil.

In a large bowl mix all wet ingredients together, once fully incorporated set aside.
Sift (I never ever do this step) dry ingredients except for chocolate chips together in separate medium bowl
Wisk dry ingredients into wet until most clumps are gone, don't over mix (I'm telling you this because this is what I've been told, I don't know if I've ever over mixed anything).
Then fold in chocolate chips.
Spoon into prepared muffin tins.
Bake for 15-22 mins until toothpick comes out clean.
Let cool about 15 mins before eating
Enjoy
Send me pictures and tell me how it goes
Taken with my camera phone...don't judge :P

Wednesday, June 15, 2011

Vegan on Vacation

Hello y'all it's been a while, hasn't it? Well I've been on and off vacation over the last 6 weeks so I haven't gotten a chance to check email, cook, or any of that stuff. But I didn't get a chance to eat a some lovely vegan/veg friendly places ;-)
Now that's back to the grind I will update with some new and exciting recipes and pictures...see you soon :D

Wednesday, May 11, 2011

Rice and Peas if you please

I was feeling particularly Jamaican the other day (or week) and I wanted a good hearty meal. Yeah, Jamaican food in Kotzebue, Alaska. I had some gardein chick'n scallopini which is a faux meat. I don't really like to use processed soy foods or processed food in general but I was in a pinch and I needed something that was a cinch ;-)
Oh I should tell you that Rice and Peas is a Jamaican rice dish made with coconut milk, Kidney beans or Pigeon peas (not the green beans), and other spices. It's the best rice dish on earth in my humble non-biased opinion. I've you've never had, you gotta check it out.
So yeah I ended up making Brown Stew Chick'n, Rice and Peas, and steamed cabbage. Personally I think it was one of the best meals that I have ever made in my whole entire life of living in Alaska.













Brown Stew Chick'n:
1 package gardein chick'n scallopini thawed and cut into cubes/slices/hearts/whatever
salt and black pepper to taste
 1 medium onion diced
 3 stalks of escallion (that's green onion for you non Jamaicans)
 1 hot pepper like a scotch bonnet, of course I don't have that so I use one teaspoon of Sriracha
 1 bell pepper 

1 large carrot diced/cubed
1 "Irish" potato cut into 1 inch cubes
 4 cloves of garlic
 1 tablespoon ginger finely chopped
 1 roma tomato chopped
 3 sprigs of fresh thyme they sell organic thyme here
 3 tablespoon of extra virgin coconut or olive oil
 1 tablespoon of browning I made my own browning by burning sugar and slowly adding some water (old school trick, thanks grams). If you aren't up to making your own browning and can't find any at the store, just skip it. But don't call it "Brown stew"
 2 tablespoons of soy sauce
2 tablespoons flour mixed into 1 cup water



Instructions:
1st get a nice big dutchie (dutch oven/pot), or use a pot large enough for 4 quarts. Turn heat to med high and add oil. Once oil is hot enough add potatoes and pan fry making sure that the potatoes don't get stuck to the pot. cook until potatoes are almost tender (about 10 mins). Remove potatoes from pot, reduce heat to medium and add onions, carrots, pepper, saute for 5 mins. Add  escallion, hot pepper, sweet pepper, garlic, tomatoes, the semi cooked potatoes, and thyme saute for 3 mins. Add the water, soy sauce and browning and simmer for five minutes. Finally (as if your were boiling hungry already), stir the flour/water mixture in to the stew then add the gardein chick'n scallopini. Simmer for another 5 minutes, stirring gently. Add salt and pepper to taste.


By the time you are done your Rice and Peas, and steamed cabbage should be done. 

Tuesday, April 19, 2011

Cupcake Wars: Went to the dogs (literally)

Yesterday I entered my 1st cooking competition, a cupcake battle! Because of my hectic move and busy work schedule I didn't have time to pre-plan but I desperately wanted to enter the competition. I rushed like mad and finished two separate flavors in 1 hour and 15 mins (that's my record).  I entered my strawberry lemonade, and chocolate peanut butter cupcakes. They strawberry lemonade cupcake was a lemon cupcake with strawberries in the center, lemon whipped topping and strawberries on top. The chocolate cupcake was a dark chocolate cupcake with pb frosting. Well, I didn't win :(  
The scores were based on appearance not taste (the winner used boxed cake mix and, canned frosting).
As soon as I saw the designs on the winning cupcakes, I knew that I was toast.
However, the best thing about this competition is that I put my name out there and gave many people their 1st experience with vegan baking. I heard that the judges were pleasantly surprised when then tasted the oh so yummy to your tummy vegan cupcakes :D
I was told that the strawberry lemonade cupcakes received very high marks for taste, but the choco pb cupcakes were too rich.







Winners: I told you the competition went to the dogs :-)

Friday, April 15, 2011

Vegan Chipotle Tacos


Last night I went to the store and saw lettuce on sale for $0.99. I was so excited that I said "Is how mi fi nyam dis" (in what way shall I eat this lettuce). Salad? No sah, mi nuh wan nuh blinkin salad...chaa (I tire of salad, perhaps I should eat something more creative). I really want tacos, they sell avocado, they sell salsa, and they sell canned black beans. I wanted cilantro but it was too flucksy (in bad shape) for spent 2 bucks on.  Total purchase came up to $18, which is super expensive so this meal better last for a week (it lasted for only two meals).










Tacos:
 Green leaf, Romaine, or Bibb lettuce.
1 cup soy curls (not TVP or some other dried soy product), or 1 cup of seitan sliced thinly
1 cup cooked beans (black or pinto) seasoned to taste I add cumin, salt, garlic and onion powder
2 chipotle peppers in adobo sauce finely diced
1/2 small onion finely diced
2 cloves of garlic finely minced
1 tablespoon olive oil
1 tablespoon chili powder
1/4 cup vegetable broth or water
Toppings:
Avocado, salsa, green onion, etc.
                                                                                
 Instructions: If using soy curls soak in warm water for        
 10 mins to rehydrate (if using seitan skip this step).
In a medium skillet, heat oil on medium heat. When oil
hot place onions and saute until browned, then add garlic.
Turn heat on low, while onions and garlic are cooking
squeeze water out of the soy curls and add to pot.
Return heat to medium, then add peppers and chili
powder. Stir mixture until soy curls/seitan is browned.

Assembly: Use the lettuce as you would any soft taco shell
put ingredients in any order you like :-)
Eating: Tacos are best eaten by hand. You do not need a
knife, fork or spoon. Less dishes to wash YAY!!!



$18 bucks worth of food...chaa!!!

Thursday, April 14, 2011

Survival of the fattest "In a Rush So Just Hush Vegan Black Beans"

Fresh produce isn't the easiest to get here so I've been loading up on carbs and other non perishable foods it's also pocketbook friendly. Um not such a good plan or so says my waist :(

I love trying new things so when I heard about the 4-hour body by Tim Ferriss I said I would give it a try. It's quite simple I eat beans and greens for all my meals 6 days a week (it sounds boring I know). I don't have much time to cook, so it's great to not have to think about what my next meal(s) will be. One day a week is a cheat day so you can eat what you like for that day. I usually drink a protein supplement and a super food blend.
Recipe for In a Rush So Just Hush  Black beans:
1 can of black beans rinsed ( I don't recommend canned foods except for coconut milk, but I'd rather canned  than no food at all)
1/4 cup chunky salsa

Instructions:
Mix and Micro (I don't have a microwave so I just use a pot)

So here's a typical meal for the day:

Wednesday, April 13, 2011

Oh I'm so cold I just want to go back to Florida

 It's mid April and -8°F, I'm not complaining I finally have sunlight back. I hear that it's 91°F back at home and I'm craving some oranges and sunshine. Oh well I suppose I can just curl up with my Kindle and sip on hot coco with marshmallows while nibbling on some biscotti.

Hot Coco:
I used almond milk (which they do not sell here) that I ordered from Vitacost.com. I also used Dandies vegan marshmallows that I got from a trip to Whole Foods Market in Ann Arbor, MI. I could order them from www.veganessentials.com but I don't love marshmallows enough for that.

Biscotti: I adapted a recipe from Veganomicon's so I'm not sure if I can post it here. I'll find out and let you know.

 




I nibbled on one of the pecans before I took the picture..yummy!

Vegan avocado 김밥 (kimbap)

I love kim bap unfortunately no one sells it up here so I have to make my own. I was feeling a bit lazy and I didn't want to cook any veggies so I just used avocado. I got the sticky brown rice from Anchorage and they do sell laver (nori sheets) here.
Kim bap:
1 cup sticky brown rice (cooked according to package directions)
2 Tablespoons sesame oil
1 teaspoon sesame seeds
1 avocado cut into thin slices
1 teaspoon sea salt
4 sheets Nori


Directions:
Place cooked and cooled rice (room temperature) into a bowl. Add oil, seeds, and salt. Mix, you may want to add more seasoning. After combining seasoning, lay one piece of nori (shiny side down) on sushi mat (I don't use a mat, I can never find one when I need it). Place 1/2 cup of seasoned rice on nori and spread the ricea about 3/4 quarters of the way up the nori sheet, flattening as you spread. Once the rice is flattened take the avocado (and whatever else you want to add) and place at the edge of where the rice and open space meet. Then start rolling, roll the empty nori over the filling and continue to roll up pressing down slightly as you go. And there you have it: Kim bap do do shu wap dobbi do dobbi oh ah yeahie yeahie.

Wha Gwan

Welcome to my brand new blog. Many have asked me how I remain vegan in the Arctic. Well, I hope that I can  show you how to be vegan at the very ends of the Earth. No, it's not cheap (nothing here is), and no it's not simple (again, nothing here is). But with some practice and dedication I've found a way to make being vegan fun in one of Earths most desolate places. I will post pictures, recipes from my kitchen (D's Delectable Delights), and other tidbits of daily life .
Thanks for visiting my page and I hope to see you again real soon :D

Blessings,
Deirdre