Vegan Orange Chicken

On my way into work my friend was talking about how her sister had eaten really good Vegan Orange Chicken. As a vegan, I have not been able to find anything like this in a restaurant, and I crave it and crave it. Chinese restaurants usually only serve wok fried tofu in some sauce and its never tastes like things used to in my pre-vegan days. All day I craved Orange Chicken and toward the end of the day decided that we were having some sort of makeshift version that night, my honey was all up for it.

The non vegan version can be found here (http://www.orangechickenrecipe.org/)-kudos to the maker! I have edited the version below to suit our needs.

Vegan Orange Chicken:

1 block tofu chopped into pieces (better if it is dried out a day or so first)

Orange Sauce: We doubled this recipe so we would have more (note this is not the doubled version)

1/4 cup orange juice
4 teaspoons sugar
3 tablespoons veggie broth (I used mushroom broth)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon pepper
1 teaspoon corn starch
2 teaspoons rice wine
1 teaspoon rice vinegar
1 pinch salt
1 teaspoon orange zest, minced
2 cloves garlic, minced
1 inch ginger root, minced


Frying batter:

1/2 cup water
1/2 egg substitute
2 oz plain flour
1/2 teaspoon baking soda
1 oz corn starch

1. Cut the tofu into bite size pieces and toss in egg mixture (water and egg substitute)
2. Put the tofu from the egg mixture into the flour mixture (flour, corn starch and baking soda)- we combined it all in a plastic bag and shook it.
3. Heat enough oil in a pan to cover the tops of the tofu pieces and put tofu in when a bead of water makes the oil crackle.
4. Cook tofu until crispy on the outside (about 2 mins) and drain on a paper towel.
5. Mix all sauce ingredients (including corn starch) in a pan until completely mixed then heat till sauce has thickened.
6. Put the tofu on a plate and top with the sauce to keep it crispy, serve with rice! (and a vegetable, go ahead and make it complete :) )


So good... even Annabelle wanted some!

Maximus-Minimus

Apparently, this cost like $60,000 to buy the truck and an extra $30,000 to do all the Fiberglass and such. They also have a vegan sandwich and coleslaw! I am excited to take my honey and try this out. (http://maximus-minimus.com/) <--- the link to their website!

Chocolate Tofutti Ice Cream

It seemed like they wouldn't have made this ice cream for us if we didn't have allergies. After we ordered the Tofutti ice cream 3 people from behind the counter came up and asked us if we had allergies. We told them all the same thing "No allergies, this is a choice." The manager came out of the back and said he was going to prepare our ice cream separate from everyone else. We were thinking that he actually made the ice cream (because it took a while). SO GOOD! It was like eating real chocolate ice cream only with a marshmellowy texture. Then again, we haven't eaten dairy ice cream in over a year now, I'll bet lots of things could taste like dairy ice cream.

The Food at the Bob Marley Cafe

Richie after consuming a satisfying meal of "Nasty Dreds"

As we were researching what vegans can eat while at Universal Studios and Disney World I cam accross the Bob Marley Cafe. My honey and I were starving by the time we got to the cafe as this morning we literally got off the plane, picked up the rental car, ran to pick up some socks and a cell phone charger and then went to Universal Studios. We consumed a healthy breakfast of Oreos and water, and had a lunch of french fries and Powerade (we were saving up our appetites for the night and knew that we wanted to keep our food down while on rides). We first tried to go to the Hard Rock Cafe as we always frequent these joints whenever we vacation a city that has them... not because the food is good but because we like the atmosphere and want a commemorative cup The Hard Rock Cafe had a "gardenburger' that they make that in itself is vegan, but the bun they put it on is not... what the heck?!

At the Bob Marley Cafe we ate "Nasty Dreds with Yucca Fries" which were like empanadas filled with red beans, spinach, onions, sweet potato and black beans. These were so delicious and filling. We were very glad the Hard Rock did not work out, but we still bought our cup.


I can sum up what we ate in one word.. incredible!

Capellini Pomodoro

One day for a welcoming lunch at work we walked across the street to Palamino's and all I could eat off the menu was the Capellini Pomodoro - without the cheese. This is a dish that is so simple, yet tastes like it is full of flavor.

Ingredients:

• 4-5 cloves garlic, minced (we really like garlic)
• 3 cans of diced tomatoes (14.5 ounces each)
• ground black pepper and salt to taste
• 2 cups fresh chopped basil leaves
• 1/3 cup extra virgin olive oil
• 12 ounces dry angel hair pasta, cooked
  

Directions:

• Cook pasta "al dente"
• Saute Garlic in all the oil in pan until tender
• Add all tomatoes, salt and pepper and stir 2-3 minutes
• Turn off burner and stir in chopped basil and pasta to the tomato mixture

Coconut Ice Cream

Before I post my recipe for Coconut Ice Cream I will let you know about a wondrous new product on the market. For any vegan out there, or people who cannot handle dairy Coconut bliss ice cream, really is blissful. The texture is just like that of ice cream, and stays creamy in the freezer once you open it. What is especially great is that it is all organic and instead of using sugar they use agave nectar, so for those watching their sugar intake this is a great substitute with no sacrifice on taste.
My honey and I have tried 2 different kinds the "Mint Galactica" and the "Cappuccino."

• "Mint Galactica" is a mint flavored ice cream with small dark chocolate shavings in it. the first night I tried it I could taste the coconut and it threw me off a bit, but now I don't even notice it.
• "Cappuccino" is a coffee ice cream. Great flavor, it would be doubly good if it had chocolate shavings in it as well.

The only coconut ice cream I have tried is the ones that I have made in our ice cream maker. I'm sure I could make these flavors just as well, but never thought to do a coffee flavor.

Here is the recipe that I have used in the past to make coconut ice cream:

Coconut Ice Cream

Ingredients:
4 cups unsweetened coconut milk
1/2 cup superfine sugar or granulated sugar, or to taste

Directions

1. Stir the coconut milk and sugar together until all sugar is dissolved
2. Pour the mixture into your ice cream machine follow the ice cream machines directions until done.

Notes: You can also add coconut extract, instant coffee, chocolate chips, etc to make the flavor of your liking. We like to serve this with warm chocolate pudding cake :) yum!

Check out Coconut Bliss here: http://www.coconutbliss.com/

Black Bean Cakes with Cilantro Lime Sauce

Black Bean Cakes with Cilantro Lime Sauce

I have made this version without the cilantro for non-cilantro lovers as well - they loved it just as much. Although, if you do love cilantro use it for sure!

Ingredients for Black Bean Cakes:
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 large garlic cloves, minced
1 2/3 cups cooked black beans
2/3 cup fine dry bread crumbs
1/3 cup fresh cilantro leaves, chopped fine
Kosher salt and freshly ground black pepper
Egg substitute for 2 eggs
1 cup yellow cornmeal
Vegetable oil, for frying

Directions:
1. Sauté onions, bell pepper and garlic in oil until onions are transparent
2. Smash ½ the beans and mix them with the sautéed onion mixture, rest of whole beans and all of the above ingredients (minus the cornmeal and oil)
3. Divide the mixture into balls and smash into patties then dip in cornmeal mixture to coat (be careful as they tend to fall apart during this process)
4. Fry the patties in oil until they have a crispy crust (or you can spray with oil and broil until crispy)
5. Top with Cilantro Lime Sauce and enjoy

Cilantro Lime Sauce:
· 1/3 cup vegetable oil
· 3/4 cup chopped fresh cilantro leaves
· 3 tablespoons soy sauce
· 1 clove garlic, minced
· 1 tablespoon fresh lime juice
· 1/2 jalapeno chili, minced
· Kosher salt and freshly ground black pepper
· Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chili. Season with salt and pepper.

I love to serve this with garlic mashed potatoes and roasted zucchini spears. Another favorite in my household!

This was veganized from the original Black Bean Cakes with Cilantro Lime Sauce found on http://www.foodnetwork.com/

Vegan Jambalaya

My honey and I went to New Orleans in June of 2005, just 2 months before Katrina came. What an awesome town, and an awesome trip! In New Orleans, I had my first taste of Jambalaya and fell in love with the rice dish. After several different recipes I found this one was the closest to anything we tried there.

Jambalaya (adaptation of Emeril Lagasse’s recipe)

Ingredients:
· 2.5 cups rice
· 6 or more cups vegetable broth
· 5 tbsp Cajun seasoning
· 3 portabella Mushrooms (cubed)
· 1 cup dried chopped tofu
· 3 bay leaves
· 2 ribs celery (chopped)
· 1 green pepper (chopped)
· 1 red pepper (chopped)
· 1 medium onion (chopped)
· 4 cloves garlic (minced)
· 3 tbsp olive oil
· 1 can diced tomatoes
· 2 tsp hot sauce

Directions
1. Saute onion, red and green bell peppers, celery, and garlic until onion is transparent.
2. Add vegetable broth, rice, bay leaves, Cajun spice, tofu, mushrooms, tomatoes, hot sauce and cook until rice is tender.

Cajun Seasoning (mix them all together):
· 2 1/2 tablespoons paprika
· 2 tablespoons salt
· 2 tablespoons garlic powder
· 1 tablespoon black pepper
· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper
· 1 tablespoon dried oregano
· 1 tablespoon dried thyme

Enjoy! This is a favorite of anyone who comes over to our house, one of my specialties!

Sopa Seca Stuffed Bell Peppers

On my quest one day to find a new treat to feed myself and my honey I came across "Sopa Seca" on the Foodnetwork.com. I veganized this dish the night I printed it, and loved it. Then my honey and I had an epiphany! This would make a great stuffed pepper! So now, this recipe is being shared with the masses.

Ingredients for Sopa Seca:

• 6 Green Bell Peppers
• 2 Packages Fideos (bundled vermicelli)- Hispanic aisle of supermarket
• 3 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano (Mexican)
• 1 teaspoon New Mexican chili powder
• 1 bay leaf
• 1 1/2 cups canned whole tomatoes
• 1 to 2 chipotles en adobo sauce, minced
• 1 1/2 cups vegetable broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 can black beans

Directions:

1. Cut the tops off the bell peppers, scoop out the insides, and dice the tops of the bell peppers and throw in pan.
2. Saute, garlic, onion, and diced bell pepper for about 3 minutes
3. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds
4. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
5. Stir in the broth, the toasted fideos, salt, and pepper, to taste.
6. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
7. Stir in the Black Beans.
8. Stuff the bell peppers with the mixture and place in a shallow pan (pie dish works great), add enough water to cover the bottom of the pan.
9. Bake bell peppers for 20 minutes at 375 degrees.

We like to top the bell peppers with guacamole and salsa. The nice thing about this dish is you can make extra and the bell peppers freeze well for another meal later!

Here is the link for the carnivore version: http://www.foodnetwork.com/recipes/food-network-kitchens/sopa-seca-mexican-noodle-casserole-recipe/index.html

The Need to Justify

For a while I have wrestled with the scripture in the Bible in which Peter is told in a vision to "kill and eat."

• Acts 10:9-15 " The next day, as they went on their journey and drew near the city, Peter went up on the housetop to pray, about the sixth hour. Then he became hungry and wanted to eat; but while thy were made ready, he fell into a trance and saw heaven opened and an object like a great sheet bound at the four corners, descending to him and let down to the earth. In it were all kinds of four footed animals of the earth, wild beasts, creeping things, and birds of the air. and a voice came to him, "Rise, Peter; kill and eat." But Peter said, "Not so, Lord! For I have never eaten anything common or unclean." And a voice spoke to him again the second time, "What God has cleansed you must not call common."

Last night I had an epiphany.

I have had people insinuate that God told Peter to "kill and eat" so we are not supposed to be vegetarians, or that we can eat anything according to the Bible and it is not Biblical to be vegetarian. We also have to remember, God also said in Proverbs that a wise man treats his "beasts" with care. The commercial food industry does not treat it's "beasts" with care. I do not think that God intended His "beasts" to be treated as they are right now either. Nor should I have any part in how they are treated (by having a part I mean buying animal product from animals that have been mistreated).

I wrestled with the ideas of how can I justify God calling me to be vegetarian (vegan) when he told us we can eat anything. Then, I remembered that in Samson's, Ezekiel's, and John the Baptists lives God called them to a different way to eat than the way the majority of Jews were eating. Not everything was permissible for them to eat as they were set apart for a purpose for God. I also recalled the scripture where things might be permissible for me but not profitable. Right now, in the stage of life that I am in it is not profitable for me or others to eat "anything."

Chickens

I like chickens. I used to like to eat chickens... especially their eggs. However, God called us to be vegan and I am going to live up to that. I do miss eggs. The problem with eggs and chickens, is that they are raised for profit and these "profit systems" do not participate in animal welfare. I would go out on a limb to even say that most of the American public does not know how their eggs and meat are raised. I can say this because my husband and I were grossly uneducated about it until we looked into it (becuase we were trying to figure out a way we could still eat eggs and not hurt animals).

Descriptions of how our chickens and eggs are raised:

• Battery Cages- filthy, packed with 5-6 chickens crammed in there, chickens have no room to move (30 inch wingspan) in a 17 inch cage.
• Free Range- (not what you would think) filthy, tons of chickens packed in one room with access to the outside that only the chickens close to the door can get to.

I would say if you are going to purchase eggs, try and purchase them from a farmer who keeps chickens in a yard, someone you know. This way you avoid the conditions that no one would want to live in.

Fat Tummies

My family and friends, for the most part do understand why we are vegan. But some do protest it a little. I don't really know how to get around the whole issue without saying it was Jesus who called us to this lifestyle. I'm not trying to hide that fact either, and it doesn't embarrass me. Occasionally, I receive comments from these individuals, or funny statements related to our "veganess." Here are a few...

• "I'm worried that you are going to end up looking like those poor African children with the bloated stomachs."
• "Can you eat chicken/fish/milk/cheese?" <-- LOL, really? :)
• "Are your cats vegan?"
• "What kind of bread do you eat? Bread has yeast, and yeast is living."

I'm sure more comments are to come. I love them!

Ma Po Tofu

Last night I decided to make a tasty Asian dish I originally had at P.F. Changs called "Ma Po Tofu." I found a recipe online that looked like had been posted by the chef who originally came up with this little delight at that restaurant. I will post the recipe I found for you!

Ma Po Tofu

Ingredients:

• A block of Tofu cut into 1 inch pieces
• 3 Tbsp Canola Oil
• 2 Tbsp Sichuan Chili Bean Paste
• 2 Tbsp. Sichuan Preserved Vegetable (or Kosher Pickles)
• 1 Tbsp. Fermented Black Beans
• 1 tsp. Ground Sichuan Chilies
• 1 Cup Vegetable Stock
• 2 tsp. Granulated Sugar
• 4 tsp. Soy Sauce
• 2 chopped Scallions
• 2 Tbsp. Cornstarch mixed with 3 Tbsp Water

Directions:

1. Saute Chili Bean Paste, Fermented Black Beans, Ground Chilies, and Preserved Vegetable in Wok for 30 seconds.
2. Add Vegetable Stock, Granulated Sugar, Soy Sauce, Tofu and Scallions and simmer for 5 minutes.
3. Add mixture of Cornstarch and Water and stir until thickened.

I served my Ma Po Tofu with Steamed Broccoli and Jasmin Rice.

Barbecue, Artichoke and Caramelized Onion Pizza

About 2 weeks ago I decided to try and copycat a pizza that my husband had eaten at a restaurant in Seattle. This ended up being one of the best pizzas that we have made. Here it is...


Ingredients:

• 1 Pizza Crust (I usually buy Trader Joe's pizza dough)
• 1/2 cup barbecue sauce
• 1/2 cup tomato sauce
• 1 small can artichoke hearts chopped
• 2 handfuls of spinach
• 2 Tbsp oil
• 1 medium onion
• 1/2 can of white beans chopped

Directions:

1. Roll out pizza dough on pizza pan and let sit while you ready the rest of the ingredients.
2. chop up the white beans, artichoke hearts and set aside.
3. Chop up the onion and cook in a pan with the oil until golden.
4. Mix together the barbecue sauce and tomato sauce.
5. Spoon barbecue sauce mixture over pizza dough, top with chopped beans, artichoke hearts, caramelized onions and bake per directions on pizza dough container.
6. When 4 minutes are remaining on the timer for the pizza spread spinach over the top of the pizza and finish cooking.
7. Cut up and enjoy!

This is a great, quick dinner when you need something fast!

Why did we do it?

Since we became vegans we have frequently gotten the following questions "Why did you do this?", and "Are you going to be this way forever?"

Let me address the first question "Why did you do this?"
We felt that God called us to change the way we were living and eating. As I mentioned earlier I was ready to give up eating meat well over a year ago but my husband did not have the same convictions, or at least had been fighting them. I remember eating a leg of lamb at one of our favorite restaurants "Alligator Soul" on Valentines day, getting grossed out and thinking that would be one of the last times I would eat meat. It did end up that way, as that very next weekend after my husband had been praying felt that the Lord was asking him to become vegan. Not to mention that at this very same time the slaughter factories in California were getting huge publicity on their "downer cows" cruelty. I would by lying if I said that this was not a reason for the change. So in essence our change was due to God's calling-and-to animal cruelty in the commercial meat industry.

The second question: "Are you going to be this way forever?"
Possibly. The thought of eating any sort of animal product and having it sitting in my stomach right at this moment makes me feel a little uneasy. We would start eating meat again if God called us to do it. That is the plain and simple answer.

Vegan?

I had been thinking about becoming vegetarian for a while. Our brother and sister in law were vegan, but I did not think that I could go that far. It would take God specifically telling us to go vegan.... He did.

The problem with being vegan is you obviously cannot have animal products, these include milk, eggs, honey and the like. Honestly, the hardship for me was not giving up meat (I was definitely ready for that) but the dairy and the eggs. I would eat eggs every day for breakfast... on toast as egg in a hole, or scrambled eggs on toast. I would make a latte every day using my Starbucks Barista machine using milk. These things, dairy, and eggs, are hard things to give up.

I get it.

In February of 2008 my husband and I felt let to go vegan. We didn't just start out vegetarian, we went full fledged vegan. I'm saying went-through-our-whole-fridge-and cupboard-and-get-rid-of-all-animal-product-vegan... In one day. This presented problems for the pizza and egg loving people in our household, namely my husband and I.

The first week was tough, as we had no idea what vegans should eat. Our first week was noodles, and tofu, and cooked vegetables. Now we have a wide variety of tasty vegan recipes (which I will publish on this blog) ranging from stuffed bell peppers, to jambalaya, to enchiladas.

Vegan, evidently is not as hard as it might have seemed.