Vegan Food Swap: May 2012

I am so happy that I got to participate in the Vegan Food Swap, organized by Cat at The Verdant Life.
Such a great idea! I had so much fun shopping for vegan treats to send to The Radioactive Vegan, and then a box of goodies appeared at my door!

The blogger that sent me food this month is Theresa, from Using Coupons to Decrease Debt.
She sent me some delicious snacks, including a few things I hadn't seen before!

 Here is a list of what was in my package:

• True North almond pecan crunch nut clusters
• Ginger chews
• Surf sweets gummy candy
• Enjoy Life mini chocolate chips (love these for baking!)
• Primal seitan jerky strips: thai peanut and teriyaki

What a fun idea! I can't wait to participate again next month. If you want to join in on the fun, go sign up at The Verdant Life!

Thanks again for the vegan treats, Theresa! :)

Crockpot Potato Tikka Masala

Quick and easy Indian food in the crock pot? Sign me up!

Crock Pot Potato Tikka Masala
vegan, serves 4, adapted from simply life

1 can (15 oz) crushed or diced tomatoes
1 small onion, chopped
2 garlic cloves, minced
3 red potatoes, peeled and cubed
1 green bell pepper, diced
3/4 cup frozen peas
1/2 c coconut milk
2 tsp garam masala
1/2 tsp curry powder
salt and pepper to taste

2 cups basmati rice, to serve with

Combine all ingredients except rice in your crock pot. Cook on low for 7-8 hours, until potatoes are tender and everything is cooked through.

About 30 minutes before your tikka masala is done, prepare your rice. I made mine in a rice cooker.

Serve tikka masala over warm rice (with some naan on the side)!

*Note on spice level: I'm a wimp when it comes to spicy food, so this recipe is pretty mild. If you like the heat, feel free to add in more of the spices!

Hope you enjoy it. :)

 

Friday Flashback

 

 

1. Lemon Quinoa and Butternut Squash

2. Delicious potato and veggie tacos
3. My awesome new vegan wallet from cotton purr!
4. Amy's chocolate cake, plus strawberries


If you are in Colorado, don't miss Udi's vegan supper club on Monday night!

Have a wonderful weekend! :)

Chocolate Chip Cupcakes with Coconut Whipped Cream

 

These cupcakes are great on their own without any topping, but if you feel like adding something, the coconut whipped cream is perfect.


Chocolate Chip Cupcakes
makes 12 cupcakes, adapted from vegan cupcakes take over the world

1 cup almond milk
1 tsp apple cider vinegar
1 and 1/4 cups all purpose flour
2 tablespoons cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/3 roughly chopped chocolate chunks, or chocolate chips



Preheat the oven to 350 and line your muffin pan with cupcake liners.

Whisk together the milk and the apple cider vinegar and set aside for a few minutes so it will curdle.



Beat the milk mixture, oil, sugar, and vanilla together in a large bowl.

Sift together the flour, cornstarch, baking powder, baking soda and salt.

Mix everything together until smooth.
Add in your chopped chocolate and mix.

Fill cupcake liners 2/3 way full, and bake for 20-22 minutes.

For the Coconut Whipped Cream topping, I followed this recipe over at Happy Healthy Life.

Yum! These are very light cupcakes, perfect for summer time.

Hope you enjoy them! :)

Chili Smothered Baked Potatoes

This is the meal to make when you have company over or need some warm comfort food.

I found this recipe for Pumpkin Black Bean Chili and immediately wanted to try it. I changed a few things in my version, but the addition of beer totally works and is delicious (even though it sounds a little weird)!

Chili Smothered Baked Potatoes
vegan, serves 4
adapted from the ordinary vegetarian

4 medium to large russet potatoes
1 onion, diced
3 cloves of garlic, minced
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained and rinsed 
1 can (15 oz) pumpkin puree
2 cans (15 oz) fire-roasted diced tomatoes, with liquid
1 cup beer (or vegetable broth), I used a wheat beer
3 tsp chili powder
1-1/2 tsp dried oregano
1/4 tsp cayenne 
salt and pepper to taste


Optional toppings: vegan sour cream, chopped fresh chives


Poke a few holes in your potatoes with a fork. Coat with a little bit of vegan butter or vegetable oil, then bake at 400 degrees for about an hour.

While those are in you can make your chili.


Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes. Add garlic and saute for an additional 2-3 minutes.

Add in the spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and simmer about 2 minutes. 

Add all remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes, stirring occasionally.

Season with salt and pepper to taste. 
Once everything is ready, spoon some of the chili over top of your baked potato.
Garnish with vegan sour cream and chopped chives, or anything else you'd like!

Enjoy!