Don’t Forget…

Not only have we changed our URL…

WEHEARTVEGAN.WORDPRESS.COM

But we are also on Twitter (@WeHeartVegan)!!!

P.S.  we check emails WeHeartVegan@gmail.com

 

 

 

 

June 15, 2011 at 11:22 am Leave a comment

WeHeartVegan

I hope everyone has checked out the new blog site!!

WeHeartVegan

So many new recipes to drool at, like:

Raw Vegan Carrot Cake (raw, vegan, gluten free, wheat free)

Chocolate, Blueberry and Coconut Smoothie

Hummus and Basil Sandwiches

Raw Almond Milk

Potato and Garlic Chive Soup

et cetera et cetera!!

 

March 6, 2011 at 12:43 am Leave a comment

We’ve Moved!!!

We have changed our blog

location!!


Visit us here: weheartvegan.wordpress.com

There’s so much more we have to share!!

Like: Hearty Winter Minestrone Soup

Hoppin’ John Bean Salad

Kale Stir Fry

11 Best Vegan Protein Snacks!

Banana Chocolate Chip Soft Serve

Oh! Mega Granola

Pizza From Peace O’ Pie

Berry Blast Green Smoothie

Cinnamon Raisin Oatmeal

Homemade Kombucha

Tamarind Kombucha

Coconut Green Smoothie

Thai Chili

Sushi

Get your vegan eats on!!

January 1, 2011 at 11:23 pm Leave a comment

Finally!! Pecan Sandies!!

This is a holiday favorite of mine! I would eat these every Christmas Eve from, ironically, my aunt Sandy! I’ve never given them a go, but I thought, since this was my first Christmas being vegan, I should bring something to the party!

This recipe I found on the Whole Foods Market website in the recipe section.  I did a few modifications.

Vegan Pecan Crumblies

Yields 48

1 cup Earth Balance butter

3/4 cup powdered sugar

2 tsp. vanilla

1 cup whole wheat pastry flour

1 cup all purpose flour

1 cup pecans, finely processed

3/4 tsp. salt

Directions:

Cream the Earth Balance butter and the powdered sugar until light and fluffed, then add the vanilla; meanwhile, process the pecans in a food prrocessor until finely processed, yielding 1 cup.

In a separate bowl, combine the pecans, flours and salt.

Stir the pecan mixture into the creamed butter and sugar until incorporated.  Dump out onto a sheet of plastic wrap and wrap tightly.  Refrigerate overnight.

one…

And two!! I just had to double this recipe!

DAY TWO:

Take out of the refrigerator and dump out onto a clean surface.  Use a teaspoon, or any scoop, to portion out the cookies.  Roll them each in powdered sugar and place on a baking sheet an inch apart.

Bake in a preheated 375 F oven for 9-10 minutes; let them cool for 4-5 minutes then dredge a second time in powdered sugar.  Set onto a drying rack and cool completely.

I hope everyone had a great holiday, got spoiled by Santa, and enjoyed many cookies.  I’m stuffed and it’s time for bed.  See you next year Santa – these cookies are for you!

December 25, 2010 at 11:55 pm 3 comments

Pancake Breakfast!!

Today Ryan and I woke up (slowly) and decided to have a nice Christmas pancake breakfast.  No, no, I know it’s not Christmas yet… but it’s 2 days away!!! I guess you could call this the pre-pre-Christmas breakfast  We like to be prepared for the real thing. Time to prep our stomachs for stretch!!

Choco. Chip Banana Pancakes!

serves 4

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 tsp. baking powder

1/8 tsp. salt

1 Tbsp. brown sugar, packed

1 1/2 cup almond milk, unsweetened original

2 Tbsp. oil

1 tsp. vanilla

2 mashed, very ripe, bananas

1/3 cup walnuts, chopped

Chocolate chips

Directions:

Preheat a nonstick skillet on medium-low with a little bit of oil; once preheated wipe out the oil lightly with a napkin or paper towel.

Mix the flours, baking powder, salt and brown sugar together in a bowl with a whisk.

In a separate bowl, mash the banana up well with a fork; add the oil, vanilla and milk and mix well to combine.

(I purchased some new measuring cups from Urban Outfitters… they all go together into one big cupcake! SO presh *stole Kelly’s word* (-: )

Add the wet ingredients to the dry ingredients and mix together lightly.  I like to follow America’s Test Kitchen’s technique on combining pancake ingredients by letting the batter fall through the whisk gently a few times.

 

 

Fold in the walnuts.

 

 

 

 

 

 

 

 

Use a tablespoon, or any scoop you’d like, to portion out the batter into the hot skillet.

Let cook a few minutes, until the sides bubble and the pancake is set, then flip and do the same on the second side.

Set the pancakes aside on a plate, or set your oven to low and set the pancakes onto a baking sheet to be kept warm.  Enjoy with maple syrup and/or a big slab of Earth Balance butter atop!

Mmm!! 1 serving of fruit… CHECK!

 

December 22, 2010 at 6:27 pm Leave a comment

Warming Winter Soup

Snow fell throughout Massachusetts today! It is so beautiful!! Aunt Sue is here from California and snow is just what she needed!

Warming soup was also needed… so Ryan made some kale and sweet potato soup to get us through the night.

Sweet Potato, Kale and Carrot Soup

Serves 4-6 (4 meal portions; 6 smaller portions)

3 bunches of kale, washed, de-ribbed and roughly chopped or torn (we used a mixture of varieties: 1 dino/lacinato, 1 scots/curly, and 1 purple kale bunch)

10 garlic cloves (don’t be afraid…)

4 cups of vegetable broth, divided

1 large sweet potato

6 carrots, chopped or diced to your liking

6 celery stalks, chopped or diced to your liking

2 bay leaves

1 cup white wine mixed with 1 cup of water

Salt and pepper to taste

2-3 tsp. olive oil

Directions:

In a large stock pot, heat the oil over medium heat.  Add the carrots and celery; cook for a few minutes to soften them.  Add the sweet potatoes and cook for 2 minutes more.

Add 2 cups of liquid and a small pinch of salt and pepper; bring to a simmer to infuse.

Add in the kale, a small pinch of salt and pepper, and 2 more cups of liquid.  Bring to a simmer, cover, and let cook until the kale has wilted.

Add the rest of the liquid, the wine, bay leaves, garlic and another pinch of salt and pepper.  Cover the pot and let this simmer for 20-30 minutes until everything is tender.  Don’t forget to serve this with some hearty grain bread smothered in Earth Balance butter!! :-)

This is an extremely easy, warming soup that is packed with nutrients!! Hopefully this will keep sickness away…

Betty was quite jealous!!

December 21, 2010 at 12:00 am 1 comment

Vegan Chickpea Marsala

Dinner has been becoming semi-boring lately.  We’ve been so busy there hasn’t been much time for some delicious gourmet vegan food! Since finals are over and we’re finally free for the winter break… it seems appropriate to make something special!  Meg came over and we made chickpea cutlets from PPK and a nice Marsala sauce that was adopted from Martha Stewart‘s website.  Then for dessert we made peanut butter thumbprint cookies that we got from my fav. recipe book The Vegan Table.

 

Marsala Wine Sauce

Yields about 1 cup sauce

4 Tbsp. Earth Balance butter, divided

2 Tbsp. olive oil

1 package mushrooms (we used crimini)

2 cups Marsala wine

3 garlic cloves, finely chopped

1 Tbsp. lemon juice

2 tsp. chopped fresh sage

2 Tbsp. all-purpose flour

Directions:

Heat the olive oil and 2 Tbsp. of Earth Balance in a saute pan on medium.  Add the mushrooms and cook until deep golden brown.  Dissolve the flour into the marsala wine; add the wine mixture, lemon juice, the remaining 2 Tbsp. of Earth Balance and the sage to the pan and let simmer until thickened.

We made the chickpea cutlets first, then the sauce.   When the sauce was thickened we added the cutlets to the pan and simmered just a few minutes to infuse the flavors together.  If you fry the cutlets the texture is a bit chewier than if you bake it (it’ll be a little more meaty if you bake it).

We ate the Chickpea Marsala by itself, but next time I will definitely pair it with some steamed veggies (like kale or collards) and some bow tie pasta (or rice).  It was very, very satisfying!

For dessert we had some peanut butter thumbprint cookies.

Peanut butter Thumbprint Cookies

Makes 18-20 cookies

1 1/4 cup whole wheat pastry flour

3/4 tsp. baking powder

1/3 cup Earth Balance butter

1/2 cup packed brown sugar

1/2 cup chunky peanut butter

1 tsp. vanilla extract

2 Tbsp. vanilla unsweetened almond milk

Jam, as needed

Directions:

Combine the flour and baking powder; set aside.

In a separate bowl, combine the Earth Balance and the brown sugar; beat until light in color and fluffy.  Add the peanut butter, milk and vanilla; mix to combine.

Add the dry ingredients to the wet and stir, by hand, until incorporated.  Using your hands (the dough should be dry enough to handle), portion out 18-20 dough balls, then flatten with the back of a damp, metal spoon or your fingers.  Make a well in the middle of each and add your jam.  We used mixed berry in half and blueberry in the other half.

Bake in a 375 F preheated oven for 12 minuts, until golden brown.  Let cool then transfer to a metal cooling rack to finish cooling  This will harden them up a little to make them easier to eat.

I really don’t know which I liked better… they were all gobbled up before we could say done!

 

December 19, 2010 at 8:59 pm 2 comments

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