Donuts!

We are lucky here in Eugene because we have two vegan donut places: Holy Donuts, which also has gluten-free donuts, and the world famous Voodoo Doughnuts. Given that we have two great donut shops, in close proximity, with items I can actually eat, I don't tend to crave donuts all too often. However, when Betty posted a recipe for homemade non-fried vegan donuts, I couldn't resist. The recipe comes from Vegan Yum Yum, one of my favorite vegan blogs.

I followed the recipe exactly, with the exception of :replacing soymilk for coconut milk, and using Bob's Red Mill Gluten Free Flour in place of real flour. Also, I don't happen to have a donut pan, so I improvised by using a cupcake pan.
To do this, fill the pan with batter about 1/3 of the way, and bake as directed. Once they are baked and slightly cooled, use a funnel spout to poke a donut hole.

click here for the recipe.


With the left over chocolate, I made frozen bananas.

vegan a go go tip #2

Do your research!

Get to know vegan options at chain restaurants, or snack food items that you can pick up at any store. Por ejemplo, I really like Chipotle's vegetarian salad sans cheese and sour cream. I hold the dressing and get extra salsa, if I am really hungry I get guacamole (at no extra cost, huzzah!) So on long road trips, Dan and I research locations for Chipotle, then make sure that's where we stop for food. If you plan ahead, you are less likely to stop just anywhere, and in your haste devour a cheeseburger.

Also, pack snacks. On flights, we will pack a few pbj's (they transport easily), carrots, and apples. This way, if our flight is delayed, or we can't find any good airport restaurants, we have a back up plan.

cheese-substitute? look no further

I can't believe I haven't done a product review on Daiya yet. I am obsessed. I am typically not one for cheese substitutes, but Daiya is incredible. It is melty, stretchy, soy-free, and incredibly delicious on its own.

Daiya has recently become available in stores nationwide, in pre-shedded packs. To be honest I haven't tried the shredded Daiya, my local market sells it in blocks which is the way I prefer it.

If you are interested in trying Daiya, there is a product locator on their website, though I have an inkling it isn't completely accurate. I typed in "Eugene", and only one store popped up- I happen to know it is sold a few other places. So just look in the refrigerated aisle of you health food store.

Sooooo delicious

I am in love with Turtle Mountain, it is a local non-dairy 'dairy' company here in Eugene, but they sell their products all over the country, and in Canada and Korea too. I particularly like their like line of "So Delicious Coconut" products. This includes coconut based ice cream, yogurt, milk, even kefir.

I was most excited about the Kefir, because this is the only non-dairy Kefir I have seen. It's consistency is between milk and yogurt and it is loaded with probiotics and healthy brain fats.

We have also been into the Minis ice cream bars lately, they are the perfect summer treat.

Potato Scramble

You've heard (or read) about my love of the tofu scramble, and don't get me wrong, I really do love this dish. However, in an effort to eat less soy, I have been trying to find a substitute for the tofu. I knew this wouldn't be an easy task considering tofu is the main ingredient, and it is tofu's crumbliness that gives the scramble-like texture. But I thought of one! Well not an exact substitute, and maybe its a stretch, but it does the trick: The Potato Scramble!

I precooked the potatoes, then shredded them in a food processor. In a pan I added veggies, spices (turmeric, paprika, cumin, salt pepper, basil) and sauteed everything together.

It turned out pretty well, definitely not scramble-like though. I think in the future I will use the potato as a shell and make an 'omelet'.

a dessert

Recently I was asked to bring a dessert to a potluck...a potluck full of non-vegan, wheat-eaters. I was at a loss at what to bring because I knew that the attendees, very familiar with standard pot-luck desserts, would taste a difference in my vegan & gluten-free cookies and brownies.

So, after much debate, and having decided not to attempt a previously untried recipe, I made something up, and it worked! Its basically a nut/date crust, with dark chocolate, dairy free ice cream and fruit. Substitute the ice cream for a raw cream and the chocolate for raw chocolate and you have yourself a delicious raw treat.

Crust:

With ice cream:

With berries:

Crust:

Almonds

Cashews

Dates

Coconut

Agave

Blend together, press into the bottom of a cake pan.

Melt chocolate and drizzle a layer on top.

Then add softened ice cream, more drizzled chocolate and freeze until hardened.

Add berries and extra coconut to the top.

too busy to be vegan?

I imagine probably one of the biggest obstacles for transitioning vegans is time, or lack thereof. What does a vegan on the go do for food? Unfortunately I am an expert on this category; many days I leave the house at 7:30am and don't get home until 8pm. So, over a series of posts, I will share with you some advice and tricks I have picked up.

Vegan a go go tip #1: Make extras!

When you finally get around to making dinner, make a bit extra and right away store some in a lunch container. That way when you rush out of the house in the morning, you don't even have to think, just grab what you already set aside.

If you aren't one for eating the same thing for lunch or dinner, at least make a giant batch of quinoa. Instead of cooking up 1/2c. of grain for dinner, make a batch of 3 cups and then keep in a sealed container in the fridge. You can use it in a variety of recipes throughout the week. Por ejemplo:

• Wednesday night: homemade curry and quinoa for dinner
• Thursday lunch: left overs
• Friday picnic: Veggie stir fry with quinoa thrown in
• Saturday lunch: a large lettuce and cold quinoa salad.

Here's a photo of my lunch: