Make No Bones About It! We're Vegan!



Friday, November 15, 2013

You Can't Beet That! It's Virtual Vegan Potluck Day!



    Welcome  Vegan Virtual Potluckers of the Global Blogosphere and Virtual Potluck Readers. Thank you to Ann of An Unrefined Vegan and all the Organizers of this exciting event. This year's secret ingredient "the Beet!!!"

Vegan misconception # 246. All vegans love all vegetables. If you follow my blog you would know that I have a gag reflex when it comes to cooked celery, and raw zucchini. Maybe I shouldn't have started this post off with "gag reflex" since I really want to entice you with culinary greatness.
Anyway,when it comes to root veggies, and beets in particular, I have a theory. I believe that there are two types of people in this world yeah just two, the Beet haters and the Beet lovers. 
Growing up, my dad always kept a bottle of borshdt in the frig. My sister Heidi has had an ongoing affair, (all her relationships should last this long) with beets since she was a kid. Back in our bad ass HS days we would come home late squinty and red eyed, and starving. 
The house would be dark and we would creep into the kitchen and pull everything from the refrigerator and place it on my mom's kitchen table. We would prepare a stoner honor roll student feast. While most kids were munching out on Mr. Nutter Butters, Heidi would concoct three beet sandwiches with whipped butter on pumpernickel, while I shoveled kosher pickles and my mom's coleslaw into my mouth. 

To prove my beet hater/ beet lover theory, I took to the streets to document the divide.



Roasted Yellow and Red Beets with Sweet Potato and Apple Doused with Creme Fraiche 


Pre- oven lovelies

4 medium sized red beets
1 large yellow beet 
1 sweet potato
1 pippin apple
canola spray
sea salt 
baked bread,or a pastry dough of your choice for a tarte, or pie, which was in my original plan but I was racing the clock
2T tofutti creme cheeze

1. Preheat oven to 400 degrees. Line a large baking pan with foil and spray.
2. Dice vegetables.
3. Spread vegetables and apple on pan according to a color scheme you enjoy.
4. Roast for 10 minutes on one side. Toss, make sure that you toss the red beets last so you don't get the red on the lighter colored veggies or apple. Remove from oven.

5.Bake bread, baguettes for 5 minutes at same temp. Spread bread bottoms with 1 T of vegan creme cheeze and return to oven for 2 minutes.

Roasted Hazelnuts (optional) for sprinkling on top

1/4  hazelnuts

Preheat oven to 300 degrees. Place hazelnuts on unlined cooking sheet. cook for about 7 minutes. Roll in clean kitchen towel to remove skins. Chop.


Quicky Creme Fraiche
3/4  vegan sour creme
1 T vegan creme cheese
2 T plain unsweetened soy milk
1/2 tsp fresh lemon juice
sea salt to taste


Add everything to small hand blender and blend for about a minute.


Click on the titles of the wonderful blogs before and after me. Before Yum For My Tum
and after me Lindsay is Vegan.



And hey, thanx for breaking bread with me today and enjoy the rest of the party.




Sunday, November 3, 2013

Why I Went Missing Chapter 1 and Cremey Basmati Pudding




I told my dad that I would get him anything he wanted to eat, except maybe tortilla chips which can cause choking even on a good day. Those pointed edges can be lethal.

Heidi and I suggested rice pudding. Rice Pudding was our favorite food when were in the joint. I asked Daddy if he was aware that penitentiaries don't serve any food that has sharp edges. Of course he knew, he was an officer of the law.

Anyway, Daddy's eyes lit up at the mention of rice pudding. I searched high and low for vegan rice pudding, not that my dad was a vegan or anything, I just wanted to give it a shot. (I probably shouldn't use the word shot in a story that talks about the can) Why doesn't anybody make vegan rice pudding? I would have been more than happy to make some but my mom had "keep out yellow tape" blocking her kitchen.

So, I wound up buying as many containers of Cozy Shack as I could find. Daddy ate some!

Here is the creamiest rice pudding I have ever had. I made it with basmati rice, coconut milk, agave, coconut oil, cashews and raisins and a pinch of cardamom. It went down a lot smoother than one of those pointy chips. Recipe coming soon.