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Lazy!

What with the holiday travel and cooking and a now 1 year old baby… who you callin’ lazy?

No one but the Vegan Month of food Mini MoFo challenge with this topic. 

I’m thinking what do I do that could be construed as lazy? 

Chocolate Goo comes to mind: when a sweet tooth hits, I grab nut butter, cocoa powder and liquid sweetness like brown rice syrup or agave mix it up in a bowl and dig in with a pretzel or cracker or even a spoon.

Or Freezer Cookie Dough, because I also tend to get distracted when making cookies in multiple batches. So, instead of forgetful burning, I make one batch then freeze the remaining dough in ziplock bags: flattened for eazy sliced bar cookies to satisfy my cookie cravings.

I’m also thinking about the baked goods I shop for when I don’t have time to make my own- ready made pie crusts always; puff pastry and polenta for easy appetizers; the cornmeal crust, Trader Joe’s tahini sauce and frozen mushrooms that work well when I run out of fresh veggies or Daya cheese for pizza.

Then there’s my friend, Alicia Casas who just started Jaguar Baker, I’m reserving a pie for the next party!

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Banana Boats

Delicata or Banana squash is delicious sliced lengthwise and twice baked with Almond ricotta style cheese. Kite Hill makes a great vegan version, but vegan almond ricotta is also simple to make from scratch. This version of Banana Boats below, takes the easy way.

Thanks to my mom who put the squash whole into 350 degrees F oven. I was shocked, why didn’t you cut it and take out the seeds first? Her reply, because it’s too hard to cut. 

Would it work? After about 20 minutes, I tested by inserting a knife through the skin, it gave easily. They were perfect and no unweildy preslicing either. After slicing and deseeding the cooked squash, I fluffed the filling with a fork, mixing in cheese, herbs and spices. At this point, the prepped squash can be covered and refrigerated to bake at another time. A perfect way to prep for Thanksgiving! Just heat 400 degrees F until warmed through about 5-10 minutes.

Ingredients:

1 cup Kite Hill ricotta style cheese

4 Delicata, aka banana squash

Herbs de provence 3-4 teaspoons

Coarse sea salt and fresh ground pepper, to taste

It’s my birthday and I pulled out a plate my grandmother had from the year I was born. I made enough cake batter for one cake and about 9 sampler muffins. Enjoy!

  

For the Pineapple Topping

* 2 tbs canola oil for bottom and sides of pan

* 1/4 cup date sugar 

* 7-9 thick slices canned pineapple rings in juice
For the Cake

* 1 2/3 cups spelt flour 

* 2/3 cup corn meal

* 2/3 cup garbanzo flour

* 1/3 cup all purpose flour

* 1 cup date sugar 

* 1 tbsp baking powder

* 1/2 tsp. baking soda

* 1/4 tsp. salt

* 1 tbsp white balsamic vinegar 

* 1 1/2 cups pineapple juice

* 1 cup coconut milk (canned)

* 1/2 cup canola oil

* 1 tsp. vanilla extract

VEGAN PINEAPPLE UPSIDE DOWN CAKE
Ingredients

* For the Pineapple Topping

* canola oil

* date sugar

* pineapple, slices

* dark sweet cherries, pitted and halved 

* For the Cake

* 1 2/3 cups spelt flour (could sub all-purpose)

* 1/2 cup light brown sugar

* 1/2 tsp. baking powder

* 1/4 tsp. baking soda

* 1/4 tsp. salt

* 1 pinch of saffron threads

* 1/4 tsp turmeric 

* 3/4 cup pineapple juice

* 1/2 cup coconut milk (canned)

* 1/4 cup coconut oil, melted

* 1 tsp. vanilla extract
Instructions
1. Prepare the Pineapple Topping

2. Preheat oven to 350º. Place oil in 9 inch round cake pan. Roll to coat bottom surface and sides. Arrange pineapple slices in a relatively even layer, slice sweet cherries to fill holes, then sprinkle date sugar 

3. Prepare the Cake

4. Stir flour, date sugar, baking powder, baking soda, flax, saffron, turmeric and salt together in large mixing bowl. In a separate small bowl, stir together pineapple juice, coconut milk, canola oil and vanilla. Pour into dry mixture and stir until thoroughly blended, without over mixing. Batter will be thick.

5. Pour 2/3 batter into prepared cake pan, smoothing out the top. Spoon remaining batter into 9 lined muffin pan. Bake until a toothpick inserted into center comes out clean, 25-35 muffins 35-45 minutes for the cake.

6. Remove from oven and invert onto plate. Serve.

Edamame Mac n Cheez

I love making different versions of macaroni with creamy sauces.

This version uses three types of noodles:  wheat twists, wheat elbow macaroni and corn elbow macaroni.

Basil and edamame brings bright flavor, calcium and protein.

1/2 cup each: wheat twists, wheat elbow macaroni and corn elbow macaroni.

1 1/2 cups organic soy milk 

1 boullion cube

1/2 cup raw cashew pieces

Basil 4-6 frozen cubes or 1/2 cup chopped fresh

1 cup frozen, shelled edamame 

4 T extra virgin olive oil 

Cook pasta according to directions- the times may differ so stagger them. Combine all ingredients except edamame in blender, process until smooth.

Combine cooked pasta with sauce and thawed edamame.

Edamame Mac n Cheez

I love making different versions of macaroni with creamy sauces.

This version uses three types of noodles:  wheat twists, wheat elbow macaroni and corn elbow macaroni.

Basil and edamame brings bright flavor, calcium and protein.

1/2 cup each: wheat twists, wheat elbow macaroni and corn elbow macaroni.

1 1/2 cups organic soy milk 

1 boullion cube

1/2 cup raw cashew pieces

Basil 4-6 frozen cubes or 1/2 cup chopped fresh

1 cup frozen, shelled edamame 

4 T extra virgin olive oil 

Cook pasta according to directions- the times may differ so stagger them. Combine all ingredients except edamame in blender, process until smooth.

Combine cooked pasta with sauce and thawed edamame.

  

posting a preview here of what is to come…

Week 1: 1st-6th November 2016 Treat Yourself (and others)!
1st: Your favourite food – What is your favourite food? Make it and share!

Macaroni and Vegan “Cheese”– this week with Myoko’s Creamery nut and seed spread.

2nd: How to make friends – What’s your go to “impress me” meal?

For breakfast- Soy Chorizo and Scrambled Tofu

For lunch- Dolmas, Falafel and Hummus 

For dinner- Kabocha Soup, Local Sourdough Bread, Lemon and Creole Roasted Seitan Skewers

3rd: Treat yourself…to a break – What’s your “easy cook” meal? That you make when you can’t be bothered to cook much?

Baked Potatoes with all the Fixings: that way I can take a walk before dinner and not work too hard cooking.

4th: Eating out – Where do you eat when you want someone else to cook for you?

Charlie Hong Kongs (a local place) or Veggie Grill

5th: Late Night Snack – Tell us what you’re midnight snacking on!

Orange Almond Granola 

6th: Comfort food – Something that always cheers you up.

Panini Sandwiches with fresh Basil, Tomatoes and Zucchini 

Vegan Month of Food

Is coming to my blog in November! I’m so excited to participate for my third year. I’ve been a vegan since high school – I wanted to do something for the planet, later after two of my grandparents died of cardiovascular disease, I knew I was also eating vegan for my health.

I’m considering the prompts and also have a tendency to crave vegan mac and cheese but make a different version eery time- always noodles witha “creamy” sauce. I’m considering a month of experiments in vegan mac and cheese evolving  from more traditional elbows with bright orange colored sauce to shells with a white “cheddar” like sauce to the vast shape world of pasta combined with creamy craving satisfying sauces based on chickpeas, cashews, pumpkin etc…

Let me know what you think in comments below. Would you like to see a month of mac and non dairy cheese?

  

Footnote: In keeping up with the memes- my Vegan MoFo blog will be Mac and “Gary” aka (vegan cheese).