Straberry Mesculn Salad

Strawberry Mesculn salad with Chopped Cashews


(This can serve as many people as you would want. It is served in small portions as a side salad, so keep that in mind since the pasta is a heavy dish. I would recommend buying 5oz to the family sized portions in a box to use)

Mesculn Salad mix
Strawberry Balsamic Vinagrette
2 strawberries, sliced
Handful of cashews, chopped


In a medium sized bowl toss the mesculn salad mix with some strawberry vinagrette. Season with salt and pepper.
Next toss in the fresh sliced strawberries, add cashews on top.

Pasta with Spinach

The inspiration of the main pasta dish comes from the Vegetarian Times recipe for 'pasta with spinach and mushrooms'.


Pasta with Spinach
Vegan


1 16 ounce box spaghetti
4 tablespoons tomato paste
1 32 ounce box of vegetable broth
1 5oz container baby spinach leaves , coarsely chopped
1 lb of mushrooms
3 cloves minced garlic
2 tablespoons soy butter
A handful of diced onion, optional
1 teaspoon red pepper flakes, optional
1 can of garbanzo beans


In a large pot bring the tomato paste, vegetable broth, and water to a bowl. Stir occasionally, keep covered and let simmer on very low heat.

In a separate pot boil pasta until cooked, remove from heat, drain and set aside.

Heat butter in a large frying pan. Cut mushrooms into quarters or halves (depending on what style you are using). Add the mushrooms to the pan, cook until brown. Add the garlic, onion, red pepper flakes. Cook for two minutes.

Add the spinach, and beans, cook until spinach is completely wilted.

Add mixture to drained pasta. Mix well.

Add pasta and mushroom/spinach mixture to pot with vegetable broth, keep on low heat and stir until all of the liquid has been absorbed.

* the reason the pasta is not cooked in the broth is it becomes very pasty and sticks together.


Good to serve with our Strawberry Mesculn salad recipe!

Vegan Tacos!

I apologize for the shadow in the photograph. Naturally we were quite anxious to consume these tacos rather than take pictures of them. This is one of those really simple "quick meals" you can whip up in no time. It's really not a recipe, haha. But at least it is still delish.


Vegan Tacos
Makes 12 Tacos

1 box Fantastic Foods Taco Mix
1 bag shredded lettuce
1 large onion
2 large tomatoes
Guacamole (buy or homemade!)
1 bag frozen corn
1 can black beans (chili seasoned, optional)
1 box 12 yellow corn taco shells


Cook the frozen corn, stove top stylee. Along with the beans. Mix together.
While you are doing that cook the taco 'meat' as per the directions on the box. When finished cooking remove from heat and stir in a good amount of shredded lettuce.
Dice tomatoes, onions.

And then you pretty much just eat it : )

Birthday Cupcakes!

I made this recipe in the form of cupcakes in hopes that the cake would come out as moist as it does as a sheet cake. This is not the case, they are of course a little more firm but still very delicious. I also got this recipe for the cake off the back of the lake champlain coca powder canister. I use that product throughout the winter to make homemade hot chocolate and decided to use the recipe on a whim. It is seriously fantastic and the best home made chocolate cake I have ever had. My mom said it is very reminiscent (moisture wise) of the classic mayonnaise cakes she grew up eating which her mom had made. So naturally, I was very flattered.

The Ultimate Chocolate Cake
Vegan
Serves: 48

3 scant cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
2 cups sugar
1 cup cocoa
1-1/4 cups melted butter or soy butter
2-1/3 cups warm water
2 teaspoons vanilla

Preheat oven to 350 degrees.
Mix dry ingredients in a bowl.
Stir in the wet ingredients.
Beat until smooth.
Place into 2 12 count cupcake trays and bake for 18 minutes, check with a thin knife or toothpick.
When it comes out clean you are done! You may want to cook for a few more than 18 minutes that is why it is important to check. All ovens vary.

In the meantime while the first batch is baking you can start on making your vanilla butter cream frosting.
The base of this recipe comes from veganchef.com. Thank you!
You are going to need to make two batches of this frosting since one batch only covers 24 cupcakes exactly. I recommend making two actual batches rather than one large batch of frosting so that you can work on each individually and get the desired sweetness and consistency. I also recommend adding some food coloring to the second batch to vary the cupcakes up a bit.

Vanilla Buttercream Frosting
Vegan
Serves 24:

1/2 cup soy butter
1/4 cup soy milk
3 cups Veganized Powdered Sugar
1 1/2 t. vanilla

In a large bowl with a handheld mixer, cream both the butter and soy milk together.
Add 1 cup of sugar and beat until combined.
Add the rest of the sugar and the vanilla.

At this point I find that the frosting is not the consistency desired by those making cupcakes. I have often added at a 1/2 cup at a time more powdered sugar. Do this until the frosting is thick, fluffy, and easy to work with. Place in the refrigerator.

In another bowl, repeat and make the same recipe. This time you can add some coconut extract as well or in place of the vanilla. This gives a real rich and creamy coconut frosting. Feel free to experiment!

To get the pink colored frosting add three drops of red food coloring and beat well.

Once all of your cupcakes have been baked, allow them to cool off in the trays for five minutes before placing on a wire cooling rack. Cupcakes must be cooled completely in order to frost them, otherwise the frosting will melt all over!

I recommend putting some confetti spinklez to 'garnish' your little cupcakes with. Confetti spinklez have beautiful colors as well as putting a twist on an old tradition. Tradiontal spinkles just look boring!

This is my product of choice:



Can be found at most Whole Foods in the baking area.


(This recipe can also make a two layer 9" cake or a 13" sheet cake.)

Featured Products:
Sprinklez confetti vegan sprinklez
Lake Champlain Chocolates all natural Unsweetened Cocoa

Seitan Sans Chicken Salad Wrap

First post! How very exciting! I absolutely love making Seitan “chicken” salad. Combining the salad with some fresh spinach and a whole wheat wrap makes an irresistible summer lunch!



Vegan
Prep time: 15 minutes or less!
Makes roughly two servings for large wraps, or four sandwiches.

One 16 ounce package of unseasoned Seitan
One vine tomato
Fresh dill (optional)
Red onion can also be added
Vegenaise (I prefer the grape seed variety)
Baby spinach leaves
One large whole wheat wrap

drain the seitan and dry using paper towels
then break into small pieces
dice the tomato, onion and dill

Place all ingredients into a medium bowl.
Add vegenaise by the table spoon while mixing until you get the desired consistency.
Season with sea salt and pepper

Cover center of wrap with baby spinach leaves.
Spoon salad into the center.
Fold and enjoy!

You can serve this wrap with chips such as Terre Barbecue variety, or some fresh fruit on the side.