Closing Out October the Right Way

Blueberry Pie Parfait

Something came over me this past weekend. Sugar was in the air and I was sniffing it. It put me in the mood to make desserts. I started with something easy, this parfait. I layered graham cracker crumb crust with blueberry pie filling, coconut pudding, and whipped cream. Instead of eating it soft like most parfaits, I froze it for a cold treat. Delicious and easy! 

Healthy Top Whipped Cream

After seeing this in a few vegan recipes, I needed to buy this whipped cream. It is vegan and made with cashews and almonds. It tastes just like cool whip! Tonight I mixed it with melted dark chocolate to make a mousse. Two ingredients, five minutes, and an amazing rich dessert that can be featured in many upcoming recipes. The chocolate mousse reminded of a 3-Musketeers, which was perfect along side this Halloween weekend. 

Blueberry Pie Macaroons

I make my best creations on a whim. I have a few ingredients, don't know what to do with them, and start mixing this and that. I piped these dreams out and filled them with my blueberry pie filling for a superb cookie. At first I just piped them out without anything in them, and was planning on using the blueberry mixture for parfaits or mini pies. Mr. Organnix came in the kitchen and suggested that I fill the cookies with the blueberries. I loved the idea and worked hard to get it in those cookies. Their texture is almost that of Passover macaroons, but these are way better. Instead of coconut, they are made with almonds. And with the blueberry filling, these can't be beat! Not exactly easy to make, but definitely worth sharing with friends and family. 

Mustache Cupcakes

Okay now I must admit: I did not eat those orange decorations. I made the decor with home-made marzipan mixed with flour and orange food coloring, but the flavor was lacking. It tasted like fondant, which we all know is better for decorating than enjoying. It was fun to make these with my leftover almond paste...but not fun to eat. Even the cupcakes themselves were lacking.

Vegan baking needs help from the gods, if there are any. I've had a $4 vegan cupcake from a professional bakery, a Native Foods Cafe cupcake on more than one occasion, and have baked cupcakes plenty of times. I've had vegan desserts all over and can only recall liking one baked product. It was two years ago at a gourmet place called Avanti Cafe. It was a slice of german chocolate cake. But it took me about 4 days to remember having this one great vegan baked dessert. 

Why can't vegan cake be moist? No matter how much oil is in it, they still taste dull. I've baked from "Vegan Cupcakes Take Over the World" too many times to count. The cupcakes above are made from the Golden Vanilla recipe. And still, with every ingredient measured to a T, they are dry. They stick to the papers. They aren't good. The good ones are always filled with something. The only reason those ones are moist is because they have a pudding, frosting, or pie in the middle. The cake just doesn't meet my standards. It needs help. Let me know your favorite place or recipe for a moist, rich, upstanding cake. I would love to try it. 

A Vampire Piggy

My wonderful, talented, artistic boyfriend created this piggy! We both LOVE little piggies (even if he still eats real bacon, he still loves them). He got super creative this Halloween and made a revengeful vampire piggy pumpkin. My story is that this vampire piggy eats all the humans who indulge in eating his piggy friends. Mr. Organnix's story goes that he eats vegans because he wonders why they would never eat him. Either way, this piggy is no herbivore.

Hogarth

I decided to go a more friendly route. Hogarth is a menagerie character of a voodoo poppet clan named Bublo. He normally has a giraffe like skin, but my carving skills were no where near good enough to make that happen. 

Key Lime Pie

During my summer trip to New Hampshire I had this delicious drink called a Key Lime Pie. I was overlooking the Atlantic and sipping on this dessert drink wondering how they got it so creamy without dairy. I got the recipe from the bartender and recreated it this past weekend. I added some vegan whipped cream to make it the real deal.What's in it? Equal parts of Pinnacle Whipped vodka, and Malibu rum; lime juice, a graham crumb rim, and whipped cream to boot. With all the sugar it was sure to give me a wrenching hangover, but dang this thing is tasty! 

Hansel and Gretel

And to close out October with a smile, we dressed as good ol' innocent Hansel and Gretel. I wasn't really up for going out in a leotard and cat ears, pretending that my slutty costume is justified by my pin on tail. Instead, I decided to go the cute route and match my shining German boy, Hansel.

It's officially the holiday season now that Halloween has passed. Get ready to practice those Thanksgiving recipes! I'm looking at stuffing first. Mmm.... 

Future Goals

I want a vegan deli. I want to greet the people who come in looking for something quick and easy to satisfy their hunger. I want to put a smile on the face of a fellow vegan that despises Subway's crappy  mutated vegetables. I want to be an owner. I go through dreams as quickly as my earth balance tub, two a week. Time is going by and I haven't decided to set my mind to one and execute it. Now is that time. 

This morning I woke up and researched small business loans. After reading through Well's Fargo's program, it seems like a fairly easy route to the financial security I need to start this thing. But a plan must be made. According to market research, each year the vegetarian population is growing. Fast food restaurants are adding veggie burgers to the menus. The demand for healthier options is expanding and I want to be a part of that. 

In NY there are plenty of delis. Italian delis, Jewish delis, and 24 hour ones. Speaking of 24 hour ones, do not visit Rocky's in Milwood, NY. This past August, I had flown to NY for a vacation. I just got off a 7+ hour flight from California and was starving. Mr.Organnix and I visited the only thing open in the middle of the night. I ordered a veggie burger sandwich, which you'd think would be no way to mess up. Let's just say, they don't call it "Rocky's" for nothing. My stomach was rocky for two days after eating there at 3am. Seriously, $10 for a crappy sandwich and food poisoning? That was not a fun start to my deli experiences. On the other hand, a great Italian deli in Chappaqua named Villarina's, made me a delicious grilled veggie wrap soaked in a balsamic dressing. That deli was friendly, quick, easy, and affordable. Plus, it was established the year I was born. =D

Anyways, enough with the story, back to the dream. I want to bring that deli culture over to the west coast and delight the people who crave easy access to healthy meals. I love to cook, prep, and talk to strangers. I love to make yummy desserts and decorate them according to the season. I enjoy a healthy, affordable meal out and others should too. I've always dreamed of having my own business but never knew what kind it would be. I've always wanted to make people happy. I studied psychology thinking I could counsel people to happiness. But the way to anyone's heart is through their tummy. They don't call them comfort foods because they feel like pillows and blankets. They make you feel warm and cozy inside. They remind you of the good times, the happy days. I  mean, what's better than serving up healthy vegan food on the run? I'd take pleasure in taking the time to put love into it so they don't have to. 

When food is served up with love and passion, you can feel it. The great energy transfers into you through each bite, making you want more. And unlike McDonald's, you don't want more because your body gets addicted to the fat and sugar. You want more because it makes you feel good all over, not just faking-out the feel-good sensors in your brain. (See: SuperSize Me)

Americans want convenience. Most of the time this means processed, unhealthy, microwaved crap. Sure some things can be microwaved and good, like Amy's frozen meals or something, but most of the time it's crap. I want health to be more accessible to all. When I ask people why they don't try a healthier option, they normally reply because it's too expensive. It doesn't taste good. It's too time consuming. I hate vegetables... Not anymore! My deli will be defined by the three words I love to use: simple, healthy, and delicious. 

The easier it is to get something that makes you look good and feel good, the better. Why is botox so popular? You look younger in 15 minutes without months of eating healthy, exercising, and juicing away your toxins. Oh so what, a prick to the forehead? At least it takes no effort. But you get the point: easy access to healthy options equals better for all. I just need to find a way to make it as affordable as possible so everyone can get a taste, not just the ritzy-ditzy, going vegan because its a trend, people. 

I also want it to appeal to people like my dad, who will go all day without eating, stop by fast food and grab a burger, and then justify the calories by saying, "At least it's the only thing I've eaten all day." I want to be able to give him that sandwich or burger for those $3, yet when it's the only thing he eats all day, it supplies him with the nutrients he has needed...not just a bunch of empty and fatty calories. Cough, Cough, Jack in the Box. 

Forget high fructose corn syrup, trans fats, and enough calories for a whole day in a sandwich. And start believing in my dream of a healthier definition to fast food. Made with love, served with friendship. You know what? I like that. Interim motto established. I absolutely love nice and chatty cashiers in stop-n-go places. You're only waiting five minutes for food, but get the feeling that these people wouldn't mind sitting down and having a cup of tea with you. Totally uncritical, open-minded, artsy, imaginative, down to earth, people. I need to find a good staff!

I want to have my employees wear cute shirts like this. They won't be preaching their values like the vegan stereotype. They will be open to questions about how to get protein from legumes and plants. My staff will be happy to wake up and work, instead of dreading a hot day over the fryer.

I've got veggies on the brain, but I want them on a table satisfying the masses. I want to show people that vegetables can be delicious and filling. I want to teach others the benefits of eating vegan, even if it's just one meal a week. 

If you've got any tips, clues, hints, advice, experience, etc, then comment below. I need all the help I can get. I'm only 21 and following a very risky and exciting dream. I have a huge, huge, huge amount to learn and luckily have the time and credit score to get things done. I'll keep you posted on the plans. I hope this dream lasts longer than my Earth Balance tub that happens to be half empty. : / 

Random Halloweeny Pictures

 

Super Moist Pumpkin Bread and Pumpkin Cream Cheez

Trader Joe's samples can provide the greatest of inspiration. Everybody is circling around the snack table like vultures, guiltily going back for seconds with a sly smile on their face as they say thank you. Shopping naturally makes you hungry and it doesn't help to have the smell of warm coffee and dinner lurking around your cart. 

My last trip to TJ's resulted in a snack bar sample of their boxed pumpkin bread. They topped it with their very own dairy-full pumpkin cream cheese. Mr.Organnix loved it and had me go back for a second plate, even if I was only eating the strawberries on the side. He asked me if I could make pumpkin bread and why don't I buy the box. I told him I would make it from scratch because it's only flour and sugar in there anyway. 

So that night I pulled out my can of pumpkin, flours, and not-so-secret ingredient to make it super moist: coconut cream! I totally made this recipe up, and hoped to goodness sake it would come out moist and yummy. Well would I be posting it if it didn't? =D

I'm so proud of this pumpkin bread and cream cheese. I used my imagination and mad-scientist mind and everything came out great. Is that luck? Or am I actually starting to learn how to cook? 

Well here is the recipe. Don't hate me if you want to make it everyday. It's great for dessert and breakfast. Don't you love multi-use dishes? I do! 

Makes 1 8X8 pan 

Prep time: 10 minutes

Cook time: 50 Minutes

Steam: 10 minutes

What You Need

For Bread

1 C all purpose flour 

1/2 C stone ground whole wheat flour

1 1/2 t baking powder

1/4 t salt

3/4 C granulated sugar

Pinch of cinnamon 

Pinch of pumpkin pie spice

2 T molasses

1 T coconut cream

1/4 C canola oil 

1/4 C vanilla coconut milk, boxed(not the canned kind)

1 C pumpkin puree

For cream cheese

5 T soy cream cheese

2 T Earth Balance

3 T agave nectar

6 T pumpkin puree (the rest of the can)

1 tsp fresh orange juice

What You Do 

• Heat oven to 350* and grease 8X8'' pan. 
• In a medium sized bowl mix flours, baking powder, salt, sugar, and spices.
• In a small bowl, mix together molasses, coconut cream, oil, milk, and pumpkin.
• Fold wet ingredients into dry until incorporated. 
• Cook for 50 minutes, or until knife comes out clean. 
• Take out and cover with foil. Let steam for ten minutes. *This will make it super moist* 
• Enjoy with cream cheese! 

For cream cheese

• Cream the earth balance and cream cheese together with a fork. 
• Slowly add in agave and pumpkin, continuing to cream with the fork. 
• Dash in the orange juice and mix all together.
• Enjoy on pumpkin bread, pancakes, and bagels. Yum! 

Coconut Ice Cream and Chocolate Syrup

In the middle of the night I got a rush of creativity. A sense of, "I got this!" washed over me. I debated for about 2 minutes if it was too late (2am) to get up and turn on the Vitamix. I decided time didn't matter when creativity was present and so proudly entered my dark and quiet kitchen.

I pulled out my two silicone ice trays, one of coconut cream, and the other frozen vanilla coconut milk, and emptied them into my Vitamix. My fingers were frozen and needed defrosting as I plopped my big square of coconut cream and milk mixture into the the blender as well, being careful to break it apart, once again freezing my fingertips. After I defrosted myself, I turned the beast on and started to tamper with the evidence.

I started to hint a burning rubber smell and decided I was overheating my engine with all this iced milk. I took out the vanilla coconut milk and drizzled it in until the substance started churning with the engine. The scientist had begun to make its monster! A friendly, delicious, addictive monster at that. Aren't all monsters friendly in the end? "Simply misunderstood," Mr. Organnix would put it.

This monster was coconut ice cream. After drizzling in the milk, I added guar gum to get it homogenized. After adding in 1/2 cup of powdered sugar, the beast had officially finished labor. Why do I always reference babies? I had my new, easy, homemade ice cream! Success! I knew this 2am creative wave wasn't merely a sweet tooth. I didn't even have that much of it when I was done. I just wanted to make it.

After making the ice cream and placing it back in the freezer, I didn't want to drag myself to bed to watch some crappy comedy sitcom. I needed to create more.

I took out my cacao powder and agave nectar and stared them down. "You will be sauce! Chocolate sauce for my espresso and ice cream!" I yelled at them in my head. (I know what you're thinking and yes, I'm crazy. Insane, to be exact.) I heated up a small rice bowl of agave (about 1/2 cup) and beat in the cacao powder until creamy. I bottled it up in my nifty squirt bottle and had the hamster (Mr.Organnix) taste it. His approval went through the roof, over my smile, and into the soon-to-be born Mocha Macchiatos. Another success in less than 30 minutes.

Do you hate paying $5-7 for vegan ice cream? I do. I think it is ridiculous how expensive it is. After making this recipe, I doubt I will return to buying it. So far I've added in melted chocolate chips for fudge, sugar cookies, and even pumpkin bread to this coconut-vanilla base. You can create all the fun ice cream flavors at home, even cookie dough. After making this cheap and easy recipe you won't be going back to that carton either.

Ice Cream Components

What You Need
Prep time: Over night
Assembly time: 20 minutes
Makes: One ziploc container full, seen above

Ice Cream
1/2 cup+one small ice trays Coconut Cream
1 cup+one small ice tray Coconut Milk, vanilla, boxed
Extra Coconut milk for drizzling in vitamix (1-2 cups)
1/2 cup organic powdered sugar, sifted for clumps
2 1/2 tsp Guar Gum

Chocolate Sauce (Not pictured) 
1/2 cup Agave Nectar
Raw Cacao Powder

What You Do
For Ice Cream

• Freeze coconut milk and cream in a shallow ziploc container and ice trays over night. 
• Plop all iced milk into vitamix, drizzling in coconut milk until blending well. *It will not blend without the extra milk because it is all ice!* 
• Use tamper to mix and smash ice cream as needed. Set blender to variable 1 or low.
• Slowly shake powdered sugar into mixture. 
• Very slowly add in guar gum, one teaspoon at a time. *If you don't do it slow enough, the gum will ball up.*
• Blend until creamy! 

For sauce

• The powder amount will vary depending on how chocolate-y you like your sauce. 
• Start by placing 1/2 cup agave into a microwave safe bowl. 
• Heat for 15 seconds, or until warm. Microwaves vary! 
• Slowly incorporate the cacao powder, one tablespoon at a time. 
• Beat with a fork until smooth. 
• Taste as you add each spoon, to be sure how dark you want it. 

Italian Cheezy Mac

Growing up with a family of six, my mom had to whip up an easy, quick dinner that all could enjoy. I remember her making macaroni and adding in sliced hotdogs. I loved the meaty taste along with the milky cheese. I attempted to recreate that in a vegan, healthy style this week. 

Mr.Organnix loves his sausage. Bring home a hot keilbasa and you'll win over his heart. As I was shopping around Mother's Market and thinking of my love, I saw Field Roast Italian sausage. I normally wouldn't buy the faux meats but this company is highly rated among vegan chefs so I thought I'd give it a chance. I would usually make my macaroni with Daiya cheese because it is easy and gives it that great gooey, cheesy texture. 

I've been experimenting with nutritional yeast in many recipes, including nacho cheese, peanut butter cups, and tofu scramble. I've seen other bloggers make this cheese sauce for broccoli and thought why not try it in a mac and cheese? 

I made it the same way I made the nacho cheese, but this time added more butter and soy milk. I wanted it more like a sauce than a dip, but should have stuck to the original recipe. Adding extra water and milk not only thinned out the sauce, but the flavor as well. 

The sausage made this dish. I grilled it up in some garlic olive oil along side some panko bread crumbs. The mac and cheese would not have been tasty without these two. I'm not going to post the recipe because it's not worth making again, but the idea of putting the sausage in is worth trying. 

The bread crumbs almost give you the bacon bits flavor that some people love.  I don't buy them though because they're made from hydrolyzed soy and corn, which is not healthy. Hydrogen is not an ingredient I can imagine in my food. 

My suggestion for a great mac and cheese is:

• Melt 1 bag daiya with some non-dairy milk and earth balance.
• Cover an 8x8 pan of cooked pasta with the sauce and stir. 
• Cover the cheesy pasta with panko bread crumbs. 
• Spray with oil. 
• Cook at 375* until bread crumbs are browned and crispy. 
• If you want the meaty add-in, pan fry the sliced sausage while your pasta is cooking and add in before the sauce.

Simple. Healthy. Delicious. 

Vitamix Spinach Dip

I don't remember the last time I had spinach dip. I've been lactose intolerant since 15, so I haven't had anything remotely creamy and delicious as this. Every holiday dinner there is this big bread bowl with spinach dip and I always have to pass. Not anymore! I've got my own vegan version with yummy garlic and rosemary bread to boot. This makes me happy. :)

This is the first recipe I have made from the Vitamix cookbook. All the other things that have been through it so far, I've churned straight out of my memory or imagination. I've never really been a fan of cooked spinach. The look and sour taste always got to me as a kid, so I have eaten it fresh or juiced since. Today I traveled back to that childhood dinner where I would play with the green goop and made it yummy. It was simple and a quick route to an appetizer before dinner tonight.

What You Need
16 oz (1 bag) frozen spinach, thawed and drained
1/2 cup light mayonaise
3/4 cup Tofutti sour cream
1 slice lemon, seeded and peeled
2 cloves garlic, peeled
Dash of salt and pepper
Makes about 2 cups

What You Do 

• Preheat oven to 350*
• Thaw your spinach on the counter or in the microwave on defrost for 5 minutes. 
• Drain in a strainer, pushing down with a paper towel to get all the excess liquid out. 
• Place all ingredients in the Vitamix and turn to variable 1 for 15 seconds.
• Turn to variable 4 and use tamper to mix everything together. 
• After all is mixed and creamy, about 3 minutes, take out and pour into a baking dish. 
• Cook for 25 minutes. 

Enjoy with garlic or rosemary bread. I used a sourdough roll from Trader Joe's.

• Butter all bread slices with Earth Balance. 
• Top with garlic pepper and paprika for garlic bread. 
• Top with rosemary and paprika for rosemary bread. 

Use your favorite spices and get creative.
Suggestions: oregano, dill, basil


What is your favorite appetizer during the holidays?