Tag Archives: what to bring to a party

Guest Blogger: Create Mindfully – Tofu Spring Rolls with Peanut Dipping Sauce

26 Nov

Put your hands together for our newest Vegan Bloggers Unite! member – Willow Moon. Willow is the author of Create Mindfully. I enjoy the variety she blogs about from vegan recipes (sometimes gluten free too!), to DIY projects, and thoughts on the vegan lifestyle as a whole.

Here she is in her own words, “Hi my name is Willow Moon. I am glad to be a part of a community of like minded people! I started my website about three weeks ago. Create Mindfully is a blog about living naturally, healing and thriving. I share posts about creating abundance, losing weight naturally, and releasing blockages and pain with tapping. I write reviews on natural beauty and food products, as well as books on healing and self development. I share vegan, gluten free and some raw recipes that are simple and easy to make. I also sell original artwork on apparel, phone and tablet cases, mugs, canvases, posters and more.”

Follow Willow on her blog, Facebook, Twitter, Pinterest and Google+. Welcome Willow!

Have you ever gone to a Thai restaurant and ordered their delicious spring roll appetizers with peanut or sweet chili dipping sauce?

They are one of my favorites things to start a meal with. The spring rolls you get at a restaurant usually have carrots, cabbage, tofu (if you’re lucky) and transparent rice noodles. The transparent rice noodles are made from starch, and so is the rice wrapper. With the rice wrapper and the rice noodles, that’s a lot of carbs! If they come with the sweet chili sauce, and you like a lot of sauce, like me, that’s a bunch of sugar! Even though I love them, I don’t love the carbs and the sugar. When I’m at home I will eat the spring rolls as a meal, but I like to change it up, adding more protein and less carbs. I use brown rice spring roll wrappers instead of white. Here is my healthier version of Thai restaurant spring rolls.

cropped spring roll Serves 2-4
Peanut Dipping Sauce
Ingredients (organic when available)
You may want to double this if you like a lot of sauce like me!

  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Thai Kitchen red curry paste (or your favorite curry paste)
  • ½ cup Lite coconut milk
  • 2 teaspoons low sodium tamari (or to taste)
  • 1 tablespoon brown rice syrup

Instructions

  1. Mix all ingredients with a whisk or fork until blended.

 
Spring Rolls
Ingredients (organic when available)

  • 4 brown rice paper wraps
  • 1 cup spinach
  • 4 tablespoons mint
  • 4 tablespoons cilantro
  • 14 oz sprouted tofu (4-6 tablespoons per spring roll)
  • coconut spray oil
  • 2 cups of water to soak the wrappers

Instructions

  1. Remove water from tofu and slice into squares. I like to turn the tofu so that it is standing up, then I slice it into thirds. Then I lay it flat and slice into fourths. This way you have 12 tofu squares, which is easier to flip on the frying pan.
  2. Spray frying pan with coconut spray oil and fry tofu until golden brown. Set aside.
  3. Heat 2 cups of water in microwave.
  4. After water is heated, put the water in a large enough container to hold the brown rice paper wraps.
  5. Dip one of the wraps in the water, turning until it is pliable.
  6. Put the wrap flat on a plate and fill with ¼ each of the above amounts of the cilantro, mint, spinach, and tofu.
  7. Roll like you would a burrito.
  8. Repeat with each wrapper.
  9. Serve Peanut Dipping Sauce.

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Guest Blogger: Canned Time – Orange-Pear Cheesecake with Biscoff Drizzle

16 Jan

Here’s a recipe that will knock the eye teeth out of any guest. Prepare yourself for Angela from Canned Time‘s recipe for Orange-Pear Cheesecake with Biscoff Drizzle. Yes, it’s refined sugar free too, amazing. Angela has many links to connect with you – so please do check them out: Blog, Facebook, Pintrest, and Twitter.  Please welcome Angela!

 

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so….

Orange Pear Cheesecake w/ Biscoff Drizzle- No Bake Vegan, Gluten & Refined Sugar Free from Canned-Time.com

Okay everyone…this one is a keeper!

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen.

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

What happened was a little orange gingery cream sicle like cheese / ice cream cake. Full of flavor(s) and fun 🙂

Vegan Orange - Pear Cheesecake with Biscoff Drizzle

Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free & Raw Options

For the Crust:

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com
Soak 2 cups of Cashews overnight, drain and rinse.

Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla

extract and 2 Tbs. of Maple Syup. Blend until it forms a smooth wet dough. Press the mixture

onto the bottom of a medium size spring form pan to about 1/3 inch thick. Place in the freezer.

For the Filling:

2 ripe Pears, peeled and cored, sliced

Juice of 2 medium size Oranges, include the pulp.

1 (8 oz.) package of Vegan Cream Cheese

1 (12 oz.) package of Firm Silken Tofu (drained)

2 oz. of NuNatural’s brand MoreFiber Stevia Baking Blend (optional, cake will be slightly sweeter with this)

3 Tbs. of Maple Syrup

1 Tbs. Cinnamon

1/2 tsp. of Ground Cloves

Pinch of Sea Salt

Drizzle:

About 1/2 Cup of Biscoff Spread (or Trader Joe’s Cookie Butter) softened in the microwave for under 30 seconds (note: this topping is not sugar free)

Combine the filling ingredients into a food processor and blend until very smooth. Pour the filling onto the frozen crust and smooth out the top. Cover with foil and chill or freeze until the top surface is hard. Remove the sides of the spring form pan. Drizzle warmed Biscoff spread over top of cake and refreeze or serve immediately.

Optional additions to the filling: 1 tsp. of fresh ginger, 2-5 crushed Biscoff Cookies, 1 tsp. Orange Zest or Liquid Orange flavored Stevia.

Also, I kept my version ‘raw’ but it would bake up nicely if desired. 350 for 45 minutes in a water bath. Keep the cake chilled though even if baked.

Vegan Orange - Pear Cheesecake w/ Biscoff Drizzle

And the Biscoff drizzle? Well if you don’t like anything else about the cake, you’re sure to at least scrape that off with your spoon and you’ll be happy still.

Somehow I think you like the rest of the creamy fruity taste as well, but I’m just sayin’….Biscoff and fruit and creamy cheesecake? Heaven!

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

Orange-Pear Vegan Cheesecake with Biscoff Drizzle - GF w/ Raw Options from Canned-Time.com

And remember: One man’s bruise is another man’s flavor………..

Christmas Pears - 2012

Enjoy!

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Guest Blogger: Barefoot Essence – Healthy Jalapeño Poppers

28 Sep

Jackie is most likely in transit between moving from Canada to the US and during her time in Canada she has been very kind to provide a few posts to VBU! Feel free to read her previous posts: Wheat, and soy ….oh my! Change your diet, skip surgery and I’m a shareholder…in Community Shared Agriculture. Stay in touch with Jackie through her Facebook, Twitter and blog. Welcome back Jackie!

 

A friend of mine told about some jalapeño poppers she made recently and I instantly had an uncontrollable urge for these spicy and creamy bites (thank you for the inspiration!) I picked up the ingredients the next day and set out to make a healthy plant-based version of a usually greasy and fattening version.

I was thrilled with the results. They were spicy, crunchy, creamy, melt-in-your mouth peppery goodness.
I ate so many I spoiled my dinner, but it was worth it.

Makes 24 poppers

Ingredients

  • 12 jalapeño peppers, halved, seeds removed
  • 4 tbsp. macadamia or cashew nut butter (or use the same amount soaked nuts)
  • Juice of ½ lemon or lime
  • 3/4 tsp. sea salt, divided
  • 3 tbsp. chopped fresh cilantro, divided
  • ¼ cup nutritional yeast
  • ¾ cup raw hulled sunflower seeds
  • 1 tsp. chili powder
  • 1 tsp. dried cumin
  • 1 tsp. hot sauce
  • 1 cup daiya shreds (I used cheddar)

Directions

  1. Preheat oven to 400°F
  2. Place halved jalapeño peppers open side up on a stoneware baking sheet or a metal sheet lined with parchment paper
  3. For the creamy filling; in a food processor, process nut butter or soaked nuts, lemon or lime juice, ½ tsp. sea salt, 2 tbsp. cilantro and nutritional yeast until smooth then distribute among peppers
  4. For the crunchy topping; in a food processor, pulse sunflower seeds, 1 tbsp. cilantro, chili powder, cumin, hot sauce and ¼ tsp. sea salt several times until the mixture is well integrated but still chunky, then spoon on top of the creamy topping
  5. Top each pepper with daiya shreds
  6. Bake for 20-25 minutes until daiya melts

Top with more hot sauce if you want them even spicier. Then try not to burn your tongue.

 

Welcome to the Virtual Vegan Potluck 2012!

12 May

Welcome! Please, make yourself comfortable, you’re in for a treat. Thanks to Annie of An Un Refined Vegan, you’re about to start on a wonderful path of different vegan blogs showcasing recipes for every course in a lavish meal. If you’d like to join the conversation, we’re using the hashtag #virtualvegpotluck .

Potluck Participants

Host Site
Vegan Bloggers Unite!

Appetizers
Air Eater
ASTIG Vegan
In Fine Balance
That Was Vegan?
Things My Belly Likes
Watch Me Lose 150 Pounds

Beverages
40 Fit in the Mitt
Former Fish Taco Fanatic
Bacon Is Not An Herb
Good Clean Food
Tearoom Delights
Turning VEGANese

Salads
Anne Sture Tucker
Dudette Here!
Keepin’ It Kind
Rubber Cowgirl/Vegans Do It Better
Vegan Sparkles
Veggie What Now

Breads
An Unrefined Vegan (savory)
Cocina de Nihacc (savory)
In Pursuit of More (savory)
My Plant-based Family (sweet)
Sensual Appeal (sweet)

Mains
Cauldrons & Cupcakes
Emmy Cooks
Jenmi Jenmi
Joyness Sparkles
Luminous Vegans
Meizac’s Blog
The Not Starving Novelist
The Twenties Project
The Vegan Kat
Tiny Kitchen Stories
Toxic Vegan
Unsweetened Cocoa
V is for Vegetables
Veggie Witch

Sides
A Life Vegetarian
Bringing Europe Home
Everyday Vegan Girl
I Ate Lunch
Terra, Not Terror
Veg Hot Pot
Vegan Fling

Soups/Stews
Christine Robyn
Foodie McBooty
The Adventures of Vegan Charlie
Veganmonologue

Dessert
Blissful Britt
Cruelty Free Review
Eat Pray Bake
Fridge Scrapings
Go Bake Yourself
Herbivoress
Lindsay is Vegan
Naughty Vegan
The Hearty Herbivore
The Misfit Baker
The Savvy Sister
The Veg Bar
The Veggie Nook
Veggie 4 A Year
Veggie V’s Vegan Adventure

Guest Blogger: Vegan Version’s Sigara Borrek

4 Oct
This post is courtesy of Vegan Version. You can read about Lee’s Blog here. Hope you enjoy this vegan delight!

Growing up in a Middle Eastern family I was exposed to many great foods at a very young age.  My Father is from Beirut, Lebanon and my Mother learned to cook authentic Middle Eastern food from my Grandmother and Aunts. And, I was lucky enough to have my Mother teach me.



 
 
 
 
 
 
 
 
 
 
 
 

Borek was something we often had at family gatherings. I would snack on them all day long – to the point that I was not usually hungry when dinner was served.  They can be made in many variations; the ones we had were usually cheese filled.  They are such a wonderful treat and I have not had one since going vegan.

I decided that there must be a way to replicate these wonderful snacks so I set out to concoct a recipe of my own.  Tasting these brought me straight back to my childhood.  They taste great, a crispy, flaky outside and creamy, cheesy inside. As far as I remember, they are very close to the original.

Many people are intimidated by phyllo dough- don’t be. Even though it is delicate it is actually pretty forgiving to work with. And the end result is always so pretty!

Sigara Borek
10 oz vegan cream cheese, sofened (I used Tofutti brand)
1/2 cup Daiya Mozzarella Shreds
1/2 cup parsley, chopped
1/4 cup olive oil
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste
3 sheets phyllo dough* thawed according to package directions

Preheat oven to 430 degrees.

Mix the cream cheese, Daiya, parsley, salt and pepper in a bowl. Stir until well incorporated. Set aside.

Mix the olive oil and non dairy milk together and whisk to incorporate.

Take the phyllo sheets, still stacked and cut them in half.  Then cut each half diagonally to create two even sized triangles. Take one  phyllo triangle and lay it on a flat surface with the short side closest to you.  Place a tablespoon of the cheese mixture toward the bottom of the short side of the triangle and spread until it almost reaches the outside corners.  Fold the corners in around the filling and roll the sheet until it creates a cigar shape. Seal the tip of the cigar with a little bit of water. Place on a lightly greased baking sheet. Brush liberally with the olive oil and non dairy milk mixture. Repeat until all triangles of phyllo are used.

Bake at 430 degrees for about 15 minutes or until the phyllo is golden brown.

Serve hot or warm.

*Note: when working with phyllo be sure to keep the sheets you are not working with covered with a damp towel so it does not dry out.