Check out my Flickr page!

ok, so instead of posting the daily eats here on my blog, I got all fancy and started a Flickr page. It's pretty freakin cool, so check it out: www.flickr.com/photos/vegans-eat/

But I won't neglect this blog, so stay tuned.

Daily Eats

Saturday May 31

Banana Walnut Buckwheat pancakes
Chocolate soy pudding!! and Peanut butter Puffins for a snack
Linguine w/ Marinara at The Olive Garden for lunch w/ my dad and sis.
Vodka Tonic
Chicago veggie dog and banana salsa
And after I took a photo of my dinner, Matt said, "I never get any press.." so I took a picture of his meal too...vegan Boca Burgers.

Not pictured: a lemon-lime popsickle and Pringles.

Daily Eats

Friday May 30

Coffee and toast, with dried plums instead of a banana.
Leftovers from night before:

Snack--organic popcorn, dried cherries and half of a Primal Strips.

Dinner at an undisclosed Mexican chain restaurant...a margarita for me, chips and salsa and a bean burrito w/ vegetarian red sauce and guac on the side.

and a pink vitamin water.

Daily Eats

So on Joanna Vaught's Flickr page, I discovered this rad thing she does: take a photo of everything she eats in a day and post it. It gives a whole new meaning to answering the question, "What do vegans eat??" So I'm copying her. Here's mine from yesterday...


Coffee and two slices of Ezeikiel toasted, one with peanut butter and one with earth balance and cinnamon/sugar, and a banana.

Two leftover corndogs and two mini cucumbers. Above is vanilla soy yougurt with rhubarb.
Some cherry candy...
Pasta bake and cinnamon-cumin roasted carrots.
strawberry-rhubarb crisp with oat-almond topping
and a cup of Tazo Zen to make it through 3 hours of Lost.

Homemade Vegan Corndogs

Whaaaaaattttt?? No, I have not lost my mind. Yes, these are (or, were) amazing. I initially set out in search of a vegan corndog recipe and this one sounded the most promising. I knew I didn't want to veganize a non-vegan recipe because dealing with egg replacements in this sort of thing can be a pain. I honestly wasn't expecting much because a.) I have never seriously deep-fried anything before and b.) any online recipe that calls for "1/2 tablespoon" of anything is a little shady to me.

So here it is, with a little tweaking, VEGAN CORNDOGS!!

Ingredients:

5 veggie hot dogs, cut in half

10 bamboo skewers or popsickle sticks (optional)

1/4 cup cornmeal

1/2 cup all-purpose flour

1/2 teaspoon baking powder (in the "veganwolf.com" recipe, I took "bp" to mean baking powder--I must have been right)

1/2 teaspoon salt

black pepper

2 teaspoons sugar

1/2 cup plus 2 tablespoons unsweetened soymilk

2 tablespoons oil (olive, canola, whatever)

1/2 teaspoon paprika

Start by heating some vegetable oil in a wide, relatively deep pan. I used one 24 oz (1.5 pt.) bottle of oil in a medium/large non-stick saucepan, which worked well. Heat the oil on medium-high heat while you mix up the batter and prep your dogs:

Mix the dry ingredients for the batter in a mixing bowl. Add the soymilk and oil, and stir just until combined. The consistency should be like thick pancake or muffin batter.

Stick a skewer in each veggie dog half, then coat evenly in the batter. Gently put the battered dogs into the hot oil and fry until golden, about 4-5 minutes. Be careful not to overload the pan. I did 3 at a time.

Drain on paper towels. Leftovers can be re-heated in a 400 degree oven for 10 minutes.

**This recipe makes 10 mini dogs.

**Get creative with flavors by adding herbs and spices to the batter, as well as trying lots of different dipping sauces. Also, easily expand this recipe for a party or cookout. Yum!!

Cheese Factory!

I hope everyone had a super fun Memorial Day Weekend! I know I did... I accompanied Matt to Northern Wisconsin for a fun-filled weekend with his parents, and on the way home on Monday, we stopped at The Cheese Factory.

You may recall my past post on this amazing restaurant. This time I ordered the Tortilla Flats--a cumin-spiced creamy spread between two tortillas and topped with plenty of sprouts. A delicious green salad with incredible honey-mustard (don't call the honey police on me, please) dressing, and blue corn tortilla chips. Matt got his usual Huevos Rancheros, and we agreed it is not possible to have a bad meal here. Cheese Factory, we love you!!

Cupcake Mania

Happy Mother's Day! The above cupcakes are the aforementioned Pistachio Rosewater cupcakes...with one small change. I couldn't find rosewater! I've seen it a few times at my regular grocery store, but of course when I want to buy some, they don't have it. Oh well. They turned out great anyway. And I think these are the cutest cupcakes I've ever made.
I've made Matt a vegan cupcake believer. He begged me to make not one but two batches yesterday. He helped, of course. Above is the Golden Vanilla Cupcakes to which I added lemon extract and used the glaze from Sexy Lowfat Vanilla Cupcakes and topped it all off with a strawberry.
Now we have Your Basic Chocolate Cupcake (with a touch of coffee) and Vanilla Buttercream with coffee. We made some French press coffee just for these cupcakes, set aside in the freezer to get nice and chilled. When the time came to make the frosting, I added the cold coffee (just 1/4 cup) to frosting, and the thick, fluffy frosting turned completely liquid! The only thing I can think of is that the coffee had just a tiny bit of heat left in it still and was enough to complely turn the frosting into mush. With some more powdered sugar, we were able to salvage it into something spreadable, if not pipe-able. It tasted good, at least.