Author: susanmwb

Multi-passionate artist living each day as creatively as possible!!

Veganuary 2021 Easy Condiments: Vegan Mayo

Vegan mayo?!! Have you ever tried this before? So, so, so easy…and you can substitute your favorite oil or dial up the flavors with garlic, pepper flakes, chipotle, or whatever strikes your flavor fancy!

Here’s my favorite version of hand made vegan mayo. This is inspired again by Fuss Free Vegan. And if you’ve read my other posts but still don’t own this book you need to go out and get it. Sam has some of the easiest and tastiest vegan recipes that will help you build a successful repertoire of go to meals and goodies.

Please note that there are two mayo making videos on my YouTube channel. I decided that even though my theme was 2 minute condiments this recipe is so easy to do that i needed to show you just how easy by running the video in real time. Simple makes like these condiments can really change up your cooking and also save you money. A commercial jar of mayonnaise retails around here for anywhere between $5 and $7 dependent on brand or size. This recipe might have cost me about $3.00-ish with the most expensive part being your choice of oil. Food for thought (literally).

Vegan Mayo my way 🙂

1 cup oil…I used no taste olive oil in the video but you can use your favorite. Virgin olive oil, sunflower, grapeseed…pick one that you like the flavor of.
1/2 cup unsweetened soy milk. Again you could experiment with other milks, oat or almond, but my go to is soy milk. Just make sure whatever you try is unsweetened. Mayo with sugar is, well, just awful.
1 teaspoon apple cider vinegar
1 teaspoon lemon juice. I always use more but I like the tang lemons give to the mayo. Use your own judgement and taste buds.
salt and pepper to taste

Put the non-dairy milk, vinegar, and lemon juice into a high speed blender or, in the video, I used a stick blender and placed my ingredients into a tall container built for the tool. (the stick blender is easier to clean and works great) With the stick blender you will whiz up the mixture with your dominant hand and slowly pour the oil with the other. If using a regular style high speed blender you will run the blender while pouring the oil in slowly. Continue until all the oil has been poured in. Taste your creation and add salt, pepper, or in my case, extra lemon juice to whatever levels you like. I recommend starting with very small amounts and working up. Give it a last spin and you’re done!

At this point you can also add you other flavors…garlic, onion, dill, curry power, chipotle, a little mustard…whatever your favorites are.

Store your mayo in a closed container in the fridge for about a week. If it lasts that long. Use it with anything you would normally use regular mayo with. Sandwich spread, salad dressings, potato or pasta salad…what ever you like! This is a great alternative for anyone with an egg allergy.

Enjoy it and I hope you’ll let me know how you liked it.

Until next time,

Susan

Posted on by

Veganuary 2021 Easy Condiments: Sour Cream

Oh my gosh …this stuff is so good! Who knew that cashews could make sour cream?

When I was first playing with vegan recipes I thought they would all be complicated, too difficult, and hugely time consuming. Wrong! This recipe, although a condiment and not a meal, is an example of how easy it is to eliminate animal based products from your diet. Inspired by the cookbook Fuss Free Vegan my rendition of the recipe is as follows. (if you don’t own that book you need to go get it!)

1 cup raw cashews…now you can put these into a container, cover them with water and soak for a minimum of 6 hours (you can keep some in the fridge if you’re using them a lot) OR you can cheat. I boil water, throw the cashews into a heat proof container (usually a Pyrex measuring cup), cover them with the boiling water and wait about 15 minutes. I find this works well when I don’t have cashews soaking in the fridge and I’m in a time crunch.

1/2 cup water
1-3 teaspoons of lemon juice. I like quite a bit of lemon juice, sometimes even as much as a 1/4 cup, but some may not. For me it really kicks up the “sour” of the sour cream.
1 teaspoon of apple cider vinegar
salt and pepper to taste

Get your cashews ready. Then put them, the water, a teaspoon of lemon juice, and the vinegar into a high speed blender. I used my bullet blender in the video and if you have one it works great for these smaller recipes. Whiz all this up for a minute or so scraping the sides as you blend. If using the bullet make sure you stop and give it a shake then put it back on to blend some more. I stop after a bit and just rub a little bit of the cream between my fingers. If it feels smooth you know the nuts have been thoroughly blended. If you feel a slight grit then just keep blending. Also make sure to taste your creation and add salt and/or pepper (and maybe more lemon juice) to your liking. Always start with very small amounts and work up to more.

Put your sour cream into a closed container in the fridge and it’s even better the next day when all the flavors meld together. I find it keeps for about a week.

Use it on anything you would normally put sour cream on. Spicy food, quesadillas, chili, nachos…all your favorites!

I hope you’ll try it and let me know what you think.

Until next time,

Susan

Posted on by

Veganuary 2021: Chocolate Chip Cookies

Now that I’ve eaten about 50 of these I can share the recipe with you. The actual recipe is in Sam Turnbull’s cookbook “Fuss Free Vegan.”

Here’s my rendition that I used in the above video:

Dry Ingredients

3.5 cups of all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Mix these together in a bowl, set aside for a moment.

Wet Ingredients

1 cup white sugar
1 cup brown sugar lightly packed
4 teaspoons vanilla
3/4 cup vegan butter
3/4 cup refined coconut oil
optional approx. 1/4-1/2 cup soy milk or coconut milk

In another bowl cream sugars with butter, coconut oil, and vanilla till mixed. Add flour mixture a bit at a time mixing each time. Continue with all the flour mixture. If the dough seems too dry sprinkle in some of the milk, a little at a time, until the dough incorporates completely. (you may find you need less or more of the milk as necessary)

1 1/2 cups vegan chocolate chips (I buy the Costco brand when I can find them as they have no milk product in them and they are cost effective)
Optional: 1 or more cups of your favorite nuts , walnuts, pecans, peanuts…whatever you like. Throw them in whole or chop them up!

Tip: Divide the dough and add different things to each. My kids aren’t fans of nuts so I divide the dough in half after adding the chips. I add our favorite nuts, right now that’s walnuts, to half and leave the other half plain. Makes everybody happy!

Bake at 350 degrees for between 12 and 15 minutes.

It’s very hard not to eat either the dough as you’re making or the baked cookies. They are delicious!

if you don’t own Sam Turnbull’s book “Fuss Free Vegan” you need to run out and buy a copy!!

Here’s a link to help you out with that…
https://itdoesnttastelikechicken.com/fuss-free-vegan/

Until next time,

Susan

Posted on by

Veganuary 2021: Breakfast Cookies

These are truly my favorite go to for breakfast. Pair them with your favorite beverage, mine is coffee, for an easy start to the day. I find the oatmeal in these is fairly filling and takes me through until lunch no problem.

The original recipe is from the cookbook “Vegan Cookies Invade Your Cookie Jar.” Written by two vegan powerhouse chefs, Isa Chandra Moskowitz and Terry Hope Romero, this is a great addition to anyone’s kitchen vegan or not.

Here is my rendition of the breakfast cookie recipe. I’ve tweaked it a little to fit my taste and also to enlarge the final cookie count. Because, well, you just can’t have too many of these. (and did I mention they freeze well?)

Here is my version:

3 medium over ripe bananas (4 if small)
3-ish tablespoons of ground flax
1/3 cup non-dairy milk (whatever you like)
3/4 cup vegetable oil (I use a no taste olive oil)
3/4 brown rice syrup
1/3 cup date syrup
1 1/2 teaspoons vanilla
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour (I’ve used regular whole wheat flour sifted with good results)
1/2 teaspoon nutmeg (or more if you really like it)
1 tablespoon cinnamon (adjust for more or less)
3 cups of rolled oats
1 1/2 cups of raisins (choose your favorite, dried cranberries, chopped dried apricots , chopped dates…?)
1 1/2 cups roasted walnuts (again choose your favorite, pecans, almonds, macadamia…)

I like to get everything out, measure, and ready the mixer before beginning. This lets me know if I’m missing anything before I get started and then realize I need an ingredient I don’t have.
Mix bananas with flax, milk, and the oil until combined. Add rice and date syrups plus vanilla, mix again. Add flours, baking soda, salt, and spices. Mix until incorporated.

The oats, dried fruit, and nuts will need to be folded in by hand as this gets crazy thick. Just take your time. It will all fit I promise.

Drop by 1/4 cup scoop or large tablespoons onto a non stick Silpat or pan. (Feel free to make smaller cookies but you’ll need to adjust the cooking time to less so they don’t burn) Flatten slightly with a fork or the bottom of a glass. Place in a 350 degree oven for approximately 12-15 minutes. Use a toothpick to check your cookies. If it comes out clean you’re done!

These store in a covered container maybe a week…if you can stay away from them that long. I normally freeze half in hopes that we have cookies for a later date but that doesn’t always work. We end up eating them before the week is out.

Which only means I have to make more!!

Until next time,

Susan

Posted on by

Veganuary 2021

Easy cooking from New Year’s Day!

Readying the meal

No one wants to spend hours over the stove. Especially on a holiday and especially New Year’s Day!

So let’s clean out the fridge and make a healthy vegan meal. My Selections included a bunch of vegetables that were left from a grocery run about a week ago. A huge box of spinach, some onions, a head of garlic, a few left over mushrooms in a big box, an already open jar of sauce, and a good sized container of cooked pasta from the day before.

Pulled it all out to the cutting board and chopped away. Laid it on a plate for easy access and readied a fry pan, my favorite Le Creuset, and the wok. (My wok is always on the stove and gets almost daily use) Chopped mushrooms go into the fry pan with a bit of garlic infused olive oil. I love mushrooms but the rest of my family finds them questionable…so they get cooked separately.

oily wok

A bit more oil into the wok and throw in the onion. Once those get sizzling add some garlic. I fresh chop mine but a dash of garlic powder works too. Let that get all nice and sautéed. Next throw in your pasta to get warm, add some of the sauce to your liking, and whiz it around until everything is nice and hot. Toss in the chopped spinach and stir until it wilts. You’re ready to plate!

finished pasta dish

And here it is! I added some vegan parmesan cheese, tossed the mushrooms on the top…it was delicious!

There are so many options to this meal and they all start with whatever you have laying around. Make it easy, make it all the things you like, and clean out the fridge!

Here’s the video of the meal and below I will leave the ingredients and amounts I used for this dish.

I hope you’ll try it!

What I used:

1/2 white sweet onion sliced
4 cloves of garlic minced
A large handful of spinach chopped
3-4 mushroom caps sliced
Leftover cooked pasta maybe 4 servings worth
Leftover red sauce (I had Rao’s marinara in the fridge)
Garlic infused olive oil (because I had it handy)
Topped it with some vegan parmesan cheese that I grated (I love Violife brand)

You can really use any vegetable you might have lying around…and we always seem to have some of those! Get out those wrinkly bell peppers or the bottom of the bag Brussel sprouts! They’ll be delicious!

And you got a glimpse in my Veganuary intro video of my baking/ prep area…yes it does really look like this!

cook prep area

I have everything at my fingertips and, even though it looks crowded, it’s really efficient. The mixer isn’t always there but fits into a cabinet with plenty of space to pull the blender forward or mix a batch of cookies.

What does your space look like? And what goodies do you make?

Until next time,

Susan

Posted on by