Vegan Springfield, IL: Part Three

I've made two vegan Springfield, IL posts in the past (part one and part two) and to my surprise, both were very well received. I didn't think people would be that interested in the vegan options down south from Chicago, but then again, a lot of people go to the state capital for work. President Obama used to go down to Springfield and eat the Holy Land Diner occasionally before he was president (so the owner tells me!).

Since I last posted those entries, I have found out that Osaka's hibachi onion soup is not vegan. I've been told several times that it is, but this last time I've asked, they said it has chicken broth in it they think. For safety sake, I'm just not going to order any soups there anymore. That would be my recommendation to readers as well. Cafe Brio has turned over to new ownership, so I'm excited to see what vegan options they may have now (which I will blog about!). Actually, a guy that graduated high school with me is one of the new owners. I've asked him to add more vegan options since the change in ownership! I've also since eaten at Cafe Andiamo downtown. I had the veggie sandwich with salad (both request without cheese). It was a good and filling lunch! I didn't ask if one could remove the cheese from their pizzas to make it vegan, but next time I go I will ask. There are a couple other vegan options on their menu too (hummus and bruschetta without cheese). I would recommend checking out this cafe if you are downtown during lunch hours. Kiku has changed locations to basically across the street to where they were originally, just for FYI.

Instagram Photo (User: veganmiss)

Several new restaurants have opened in Springfield since my last posts. First, there is an awesome microbrewery downtown now. It's called Obed & Issac's and I'm obsessed as well as all my friends who have been! Not only is this microbrewery a hip place to hang out (in a very old, cute building that used to be a funeral home - spooky! [psst, they give tours of the property]), but there are a bunch of vegan and vegetarian options. Their beer is brewed right next door and they have big glass windows you can look into to see the area where they brew. I'm a fan of their Ditzy Blonde beer. There is a really nice outdoor seating area in the front which was fun during the summer with a beer and brunch or dinner. They are also dog friendly! You can bring your pooch and sit outside with them. They sell doggie biscuits made from their spent grains from the brewery. Don't forget you can take home a growler of beer too (and bring back the growler to refill!).

For appetizers, vegan options include the triplet of dips and house-made chips. Other possible vegan options (haven't asked) include the black and tan onion rings and the Bavarian pretzel rolls (without cheese). There are several other vegetarian appetizer options that include cheese too. I've had both the triplet of dips and the house-made chips. Both are to die for! I'd go with either, really, but I really enjoy the hummus in the triplet of dips (hummus, black bean dip, and pico de gallo with fried pita chips). The malt vinegar added to the house-made chips is really tasty too. The salad options include the Asian Chicken Salad (without chicken) and the side salad (no cheese or croutons). 

The veggie burger is vegan (not house-made), just get it without the mayo. I love getting this sandwich with pub fries or the house-made chips and vinegar. Super yummy and goes down great with a Obed & Issac's beer. The pappardelle is another option (dinner only). Be sure to get red sauce and ask for no cheese. I really liked this pasta, though it has kind of a kick to it! Lastly, Obed & Issac's has Sunday brunch from 11 a.m. to 2 p.m. My friend and fellow blogger, Emily from Running on Vegan, and I have gone there for brunch and they made us special vegan breakfast plates. Basically, they gave us a portion of potatoes and a veggie scramble of sorts with toast (so no eggs). Not too many places in Springfield will make you something like that for brunch. I can't even think of a place one could go to get a Bloody Mary (though, those aren't vegan) or mimosa and have a vegan brunch other than maybe Cafe Brio. In conclusion, I am thoroughly impressed and in love with Springfield's very own microbrew. Check it out!

Newcomer to Springfield is Donnie's Homespun. They have an original location in Decatur and decided to expand to Springfield taking the home of what was once the Pizza Machine. Donnie's Homespun is located in Vinegar Hill Mall along side Holy Land Diner. It's super hard to choose which to go to on a Saturday night now since Holy Land has their fantastic vegetarian buffet for only $10 on that night. 

Donnie's is very vegan friendly with many appetizers and entree's to choose from. The menu is marked with vegetarian items (which there are a lot more to choose from if you are not a vegan but a vegetarian). To start, one can get the vegan antipasto. I've gotten this twice now. It's a big appetizer, so be prepared to share. It comes with garbanzo beans, olives, giardiniera, tomatoes, garlic, spinach tossed in a pesto vinaigrette served with hummus and pita. Other appetizers include hummus, chips and salsa, and chips and guacamole. 

There are two burgers on the menu, but I have not asked if they are vegan since I normally get pizza here. They include a veggie burger and a black bean burger (get both without mayo and cheese if it's vegan!). Donnie's has a number of wraps too include a hummus wrap, a Indian curry wrap, and a falafel wrap that are vegan. On their lunch menu, they have a BBQ tofu wrap as well. I've had the Indian curry wrap and the falafel wrap. I preferred the falafel to the curry wrap. I kind of was overwhelmed with the curry wrap and felt like I should be eating it with a fork as curry is intended. The flavor was good, though, as was the falafel wrap. 

Instagram Photo (User: veganmiss)

Now, for the exciting part: the pizza. Donnie's has Daiya vegan cheese! Be warned, the red sauce has Parmesan in it, so ask for the vegan pizza sauce. I like to build my own thin crust with a variety of veggies like tomato, spinach, garlic, basil, artichoke, mushroom, onion, etc. I'm not sure if they can make a vegan deep dish. It would be worth asking! Next time I'm in, I'll ask. For dessert, there is a vegan carob brownie!

Aside from the fantastic vegan food at Donnie's, they are a venue for musicians as well. To date, a number of fun bands have played there including Marky Ramone, Reverend Horton Heat, and the Giving Tree Band (also vegans!). Reverend Peyton's Big Damn Band is set to play there on Friday, March 1st at 9:00 pm as well. Buy tickets here. Go and enjoy some awesome vegan grub and music at Donnie's Homespun!

Beer Braised Brussel Sprouts & Greens

Your blog doll has been super busy lately. Sorry for not often posting. Quicky recipe!

Beer Braised Brussel Sprouts & Greens

Instagram Photo (User: veganmiss)

* Prep Time: 5-10 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 1 tbsp olive oil  
• 1/2 small yellow onion, sliced
• 1 cup brussel sprouts, ends trimmed, cut in half
• 1 cup greens, packed*
• 3 cloves garlic, minced
• 1/2 tsp fresh thyme
• 1 tsp vegan Worcestershire sauce*
• 1/2 tsp liquid smoke*
• 1/4 tsp red pepper flakes
• 1/4 tsp paprika
• 1/4 cup beer*
• salt and pepper, to taste

* Recipe:

1. Heat a skillet over medium heat. Add the oil and onions. Cook until they start to become translucent.
2. Add the brussel sprouts. Cook for about 5 minutes or until the start to become tender. Add in the greens and garlic. Cook for another 5 minutes.
3. Add the remaining ingredients and cook until the liquid reduces almost all the way or until the brussel sprouts can be pierced with a fork.

* Note: For greens, I used a package of turnip, mustard, and collard greens. Feel free to use whatever greens you like. You can find vegan Worcestershire sauce at health food stores and online. Liquid smoke gives dishes a smokey taste (similar in effect to if you add bacon to a dish). Make sure your beer is vegan! I used a wheat beer.

Italian "Beef" Sandwiches with Homemade Giardiniera

As a Chicagoan, I do not participate in the city's love of Italian beef with all the gross juiciness. Instead, I create much healthier versions that lack meat and share for all the world to make as well. :D

Cute humor aside, this turned out freaking fantastic. This is coming from a vegan, vegetarian, and the two omnivores that all had it. If anyone tries it (or any recipes for that matter), could you please send a picture my way at veganmiss@gmail.com? I would appreciate it! On the Facebook and Flickr for Vegan Miss, I post pictures of people's recreations (with credit, of course). 


If anyone has gone to Revolution Brewing here in the city (owned by the Handlebar people), there are these awesome polenta fries with vegan aioli. With it comes their homemade giardiniera. My friends and I always love it and so I decided to make my own. It turned out pretty good! I didn't add any spice to it (via jalapenos or serranos) because I don't like much spicy stuff.

Italian "Beef" Sandwiches


* Prep Time:  15-20 minutes
* Cook Time: 1 hour
* Ingredients (for seitan):

• 2 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 2 tbsp basil
• 2 tbsp oregano
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 tbsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp tomato paste
• 1 cup vegetarian "beef" broth*
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 1/2 (14 oz.) firm tofu package

* Ingredients (for au jus):

• 2 cups water
• 2 cups vegetarian "beef" broth
• 2 tbsp oregano
• 1 tbsp thyme
• 1/2 tsp black pepper
• 1 tsp tobasco
• 8 cloves garlic, sliced
• 2 tbsp vegan Worcestershire sauce*
• salt, to taste
• 1 jar pepperoncini juice (16 oz.)
• 8 pepperoncini, sliced
• 2 tbsp basil
• 1 bottle of ale beer (12 oz.)*

* Ingredients (for sandwich assembly):

• 5-6 french rolls*
• 2-3 tsp homemade giardiniera*
• 1 pepperoncini, sliced 

* Recipe (for seitan):

1. Mix dry ingredients in a bowl.
2. Blend tofu and other wet ingredients in blender or food processor until tofu is smooth.
3. Put wet ingredients into the dry ingredients bowl. Mix well.
4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
5. Place in a pot with au jus. Have something holding it from the bottom so it is not touching the broth (ex: a deep cookie cutter).
6. Steam for 1 hour. While you are steaming, the au jus is cooking.
7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.

* Recipe (for au jus):

1. In a medium pot, add all the ingredients together. Cook with the seitan (see recipe above).
2. Serve with the Italian beef, either dipping the bread or the seitan.

* Recipe (for sandwich assembly):

1. Slice the french roll in half lengthwise. Dip the bread in au jus, if desired.
2. Add a heaping pile of au jus soaked sliced seitan. Top with giardiniera and pepperoncini.

* Note: For vegetarian beef bouillon, I used Better Than Bouillon brand No Beef Base. For vegan Worcestershire sauce, I used The Wizard's brand. For ale beer, make sure it is vegan on Barnivore. Make sure the french rolls are vegan. For homemade giardiniera, see my recipe below.

Homemade Giardiniera


* Prep Time: 24 hours
* Cook Time: 1 hour and 30 minutes to 2 hours
* Ingredients:

• 2 green peppers, chopped fine
• 2 red peppers, chopped fine
• 1 poblano pepper, chopped fine*
• 3-4 medium to small celery stalks, chopped fine
• 1 large carrot, chopped fine
• 1 small white onion, chopped fine
• 1/2 cup cauliflower, chopped fine
• 1/2 cup salt
• water, to cover
• 4 cloves garlic, minced
• 2 tbsp oregano
• 2 tsp red pepper flakes
• 1 tsp black pepper
• 2 cup white vinegar
• 2 cup olive oil

* Recipe:

1. Chop the first seven ingredients and mix in a big bowl. Add the salt and enough water to cover the vegetables. Cover the bowl. Allow to sit in the fridge overnight.
2. The next day, drain and rinse the vegetables of the salt water.
3. Wash canning jars with soap and water. Dry completely (inside and out). Bake the jars at 350 degrees on a cookie sheet for 30 minutes. Allow jars to cool to touch (do not touch the rim or inside, though).
4. Spoon the vegetables into jars almost to the top (3/4th to 1 in. from the top).
5. Boil the jar lids in a small pot for about 10 minutes.
6. In a pot, bring the remaining ingredients to a boil. Once at a boil, bring to a low simmer and then spoon the mixture into the jars with the vegetables.
7. Using prongs, top the jars with their lids. Screw on ring until tight to touch.
8. Place the jars into a large pot of boiling water (so the jars are submerged). Boil for 15 minutes.
9. Remove and allow to cool before touching jars.

* Note: I used half pint jars for canning this giardiniera. It made about 10 jars. Canning the jars like this should allow one to be able to leave them as is until the seal is broken. If one does not want to can it, they could just put the vegetables and liquid mixture in a jar and keep it in the fridge. Lastly, feel free to add jalapenos or serranos to this recipe. I don't like spicy stuff, so I put in the poblano.


Speaking of canning, two weeks ago, I made a whole ton of pickled vegetables. Included were several dill pickle jars (slices and spears), beats with ginger, cherry tomatoes, button mushrooms, green tomatoes, and cauliflower. I'm waiting a few more weeks until I open them. Really, one can wait for a week and then try your pickled concoctions, but the longer the better. When I do open them and if they are good, I'll post the recipes. I'm looking forward to making pickled fried green tomatoes!

Irish Festivities: Stew, Brown Bread, & Stout Cake

The stew and brown bread recipes were adapted and veganized from a cookbook I picked up in Ireland last year, Irish Soups & Breads. It is a traditional book full of interesting recipes and facts. The stout cake with stout ganache I came up with on my own, though!

Irish Beefless Beef Stew w/ Fluffy Dumplings

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for stew):

• 1/2 seitan recipe, cooked as directioned, ripped into chunks
• 1 leek, light green and white parts chopped
• 2 medium carrots, chopped
• 2 medium celery stalks, chopped
• 1 small-medium white onion, chopped
• 1/4 tsp caraway seeds
• 1 2/3 cup porter beer*
• 7 1/2 cups vegetarian "beef" broth*
• 1 1/2 cups button mushrooms, sliced
• 3 tbsp tiny white onions, peeled
• 2 sprigs thyme
• 1 bay leaf
• flour, for dusting seitan
• olive oil, for frying seitan pieces
• 2 tbsp soy butter*
• 2-3 tbsp parsley, to top
• salt & pepper

* Ingredients (for fluffy dumplings):

• 3/4 cup self-rising flour
• 3/4 cup white breadcrumbs
• 3 tbsp butter
• 2 "eggs" prepared by Ener-G instructions*
• cayenne, to taste

 * Recipe (for stew):

1. In a large pot on medium heat, let the butter melt. Add the leeks and onion. 
2. After onions become translucent, add the carrot and celery. Cook until tender.
3. Next, add the caraway seeds, beer, broth, thyme, bay leaf, salt, and pepper. Cook for 20-30 minutes.
4. While the stew is cooking, prepare the seitan pieces. In a medium pan, heat the olive oil. While olive oil is heating, roll the pieces of seitan in flour. Brown them in the olive oil and add to the stew.
5. Add the mushrooms,tiny onions, and fluffy dumplings to the stew. Cook for another 10-15 minutes. Remove the bay leaf when done cooking.
6. Top soup with parsley when serving.

* Recipe (for fluffy dumplings):

1. In a bowl, combine flour, breadcrumbs, and cayenne.
2. Mix the egg in a small bowl. Add into the flour mixture followed by the butter. Combine well.
3. Form into small dumpling shapes and add into stew about 10-15 minutes before it is finished cooking. 

* Note: I used a porter beer because I couldn't find a vegan stout on hand that wasn't a chocolate stout. If you can find a non-chocolate stout that is vegan, please use that. Check Barnivore to make sure it is vegan. For vegetarian "beef" broth, I used Frontier broth. The soy butter I used was Earth Balance. Ener-G is a type of egg replacer.

Brown Bread


* Prep Time: 5-10 minutes
* Cook Time: 55 minutes - 1 hour
* Ingredients:

• 2 1/2 cups course whole wheat flour
• 1 cup oatmeal
• 3/4 cup wheat germ
• 2 "eggs" prepared by Ener-G instructions
• 1 1/2 cups soy milk
• 2 tbsp olive oil
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 2 tsp sugar

* Recipe:

1. In a medium bowl, mix all the dry ingredients. Create a well in the middle of the dry ingredients.
2. In the well, add the soy milk, olive oil, and "eggs". Mix the batter well. If the mix is too thick, add a little more soy milk if necessary.
3. In a greased bread pan, add the batter and smooth the top. Make two diagonal cuts on the top of the bread. 
4. Bake in the oven at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and bake for another 40 minutes.
5. Take out of the oven and test to see if done. Bread to cooked by tapping the bottom; if it sounds follow, it's done. One could otherwise use a kebab skewer and poke down the middle of the loaf. If it comes out clean, the bread is done. If not, bake for another few minutes and re-check.

* Note: The mashed potatoes that the bread is with in the picture are made via my recipe here.

Chocolate Stout Cake w/ Chocolate Stout Ganache


* Prep Time: 5-10 minutes
* Cook Time: 50 minutes
* Ingredients (for chocolate stout cake):

• 1 cup chocolate stout beer*
• 1 cup softened soy butter
• 3/4 cup cocoa powder
• 1 cup all-purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 "eggs" prepared by Enger-G instructions
• 2/3 cup vegan sour cream*

* Ingredients (for chocolate stout ganache):

• 1/4 cup chocolate stout beer
• 9 oz. vegan chocolate chips
• 1-2 tsp vanilla extract

* Recipe (for chocolate stout cake):

1. Mix the dry ingredients together in a medium bowl. Make a well in the center of the dry ingredients. Add the wet ingredients in the well and combine well.
2. In a greased cake pan, pour the batter in. Bake at 350 degrees for 40-50 minutes.
3. Check the cake after 40 minutes to see if it is done. use a toothpick or kebab skewer and poke the cake to the bottom of the pan. If the toothpick comes out clean, the cake it done. If not, place back into the oven until cooked.

* Recipe (for chocolate stout ganache):

1. Bring a small pot to boil. In a small pan, place the chocolate chips inside. Place pan over the boiling water and stir while the chocolate melts. Add the stout and the vanilla extract.
2. Once cake cools, top it with the ganache.

* Note: Most stout is not vegan. Please make sure you check Barnivore before you make this cake. There are a few stouts out there that are vegan. Don't use Guinness! For vegan sour cream, I used Tofutti. 


Well, there you have it. I hope you all have a great holiday! Irish blessings from your part Irish blog doll. xo

Mac and Beer Cheese Soup

So, I post a lot of "vegan junk food" recipes on here mostly because I enjoy veganizing the impossible, so to speak. This leads me to believe I am not too self reflective of my personal diet on here! These recipes I post on Vegan Miss are mostly fun weekend projects. Now, because I feel I've done too much junk stuff in the recent past (with the exception of maybe my raw kale salad which I am truly obsessed with), I've committed myself to making a few salad posts coming soon. Be on the look out!


Mac and Beer Cheese Soup

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:

• 2 tbsp soy butter*
• 1/3 small white onion, chopped
• 1 large carrot, chopped
• 1 1/2 large stalk celery, chopped
• 2 cloves garlic, minced
• 1/2 cup broccoli, chopped
• 1/4 cup vegan bacon, chopped*
• salt and pepper, to taste
• 3 1/2 cup vegetable broth
• 1/3-1/2 cup lager*
• 1 1/3 cup elbow macaroni
• 1 1/2 cup almond milk (+ 1/3 cup almond milk)*
• 1/4 cup all-purpose flour, mixed with the 1/3 cup almond milk until lumps gone
• 1 10 oz. roll of vegan melting cheddar cheese*
• vegan Parmesan, to top, optional*

* Recipe:

1. In a large pot on medium heat, let the butter melt. Add the onions and cook until they become translucent.
2. Next, add the carrots, celery, garlic, broccoli, bacon, salt, and pepper. Cook until the become soft.
3. Add the vegetable broth, beer, macaroni, milk, and flour mixture; stir. Cook for about 10 minutes.
4. Lastly, add the cheese and mix well. Simmer on low for five minutes. Top with vegan Parmesan if desired.

* Note: For soy butter, I used Earth Balance with olive oil (my personal favorite kind of their brand). For vegan bacon, I used Upton's Naturals vegan bacon. Alas, one can not buy it in stores. It is for food vendors only, though I get it through the Chicago Vegan Co-Op. One could use Lightlife brand instead. Make sure the lager is vegan on Barnivore. Of course, one could also just take out the beer all together if one wants. Almond milk is just what I happen to prefer. Use any sort of non-dairy milk you like. The melting cheddar cheese I used was Teese brand. I'm sure one could cook down Soy Kaas or even Follow Your Heart. Lastly, the optional Parmesan I would suggest is Galaxy topping.

Super Bowl: Pulled Pork Sandwiches & Loaded Nachos

I do not follow football, but I do cook! These are a few things I whipped up just in case other people actually watch football and would like to eat vegan grub. Also, check out Mercy For Animals blog post on what one can conjure up for the big day: Score Big by Hosting a Vegan Super Bowl Party.


Pulled Pork Sandwiches with Bourbon BBQ Sauce

* Prep Time: 10 minutes
* Cook Time: 30 minutes (without cooking seitan - make ahead of time)
* Ingredients (for pulled pork):

• seitan pieces, cooked according to these directions, pulled a part
• 2 tbsp brown sugar*
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp ancho chili powder
• 1/4 tsp celery salt
• 1/4 tsp dry mustard
• 1/4 tsp garlic salt
• 1/4 tsp cayenne pepper

• hamburger buns, for sandwiches

* Ingredients (for bourbon BBQ sauce):

• 1/2 small onion, chopped fine
• 2 cloves garlic, minced
• 2 cups ketchup
• 1 cup water
• 5 tbsp bourbon*
• 1/2 cup apple cider vinegar
• 1 tsp vegan Worcestershire sauce
• 2 tbsp soy sauce
• 1/2 tsp tobasco
• 1/2 tsp liquid smoke
• 1/2 tsp prepared yellow mustard
• 1 tsp butter, softened*
• 5 tbsp brown sugar*
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/4 tsp cayenne

* Recipe (for pulled pork): 

1. Make the seitan according to the directions given in a previous post. Squeeze the juice that the seitan cooked in out of the seitan pieces.
2. In a bowl, pull a part the seitan so it resembles "pulled pork". 
3. In another bowl, mix the remaining ingredients (aside from the buns!). Throw it in the bowl with the seitan and mix well. 
4. Place the seitan mixture in a pot on low-medium heat. Let the seitan brown a bit (not a lot) so that the spices set in on it sort of like a rub, if you will.
5. Keep warm while you make the BBQ sauce.

* Recipe (for BBQ sauce):

1. Chop up the onions and mince the garlic. In a small non-stick pan, cook the onions and garlic until the onions are translucent.
2. Combine the remaining ingredients and put on a medium sized pot on the stove. Add the onions and garlic. Stir on low-medium heat until reduced, about thirty minutes.

* Recipe (for sandwich):

1. Mix the BBQ sauce with the seitan.
2. Put pulled pork on hamburger buns, serve. 

* Note: For the bourbon, make sure it is vegan on Barnivore. I used Earth Balance for the butter. For the sugar, make sure it is vegan!

Loaded Nachos


* Prep Time: 5 minutes
* Cook Time: 30 minutes (with cheeze sauce)
* Ingredients (for nachos):

• 1 (14 oz.) can vegetarian refried beans, warmed
• cheeze sauce, cooked according to these directions
• 1/2 package (4 oz.) Upton's Naturals ground beef style seitan, crumbled*
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp cumin
• several dollops vegan sour cream*
• 1/2 jar salsa*
• 1/2 small onion, diced
• 2 stalks green onion, sliced thin
• tortilla chips, to serve

* Ingredients (for guacamole):

• 2 avocados, pits remove
• 3-4 limes, squeezed
• 2 cloves garlic, minced
• 1/2 small red onion, diced
• 1/2 one poblano pepper, chopped fine
• 1/4 cup, fresh cilantro, chopped
• salt, to taste

* Recipe (for seitan):

1. Crumble your seitan and mix together the paprika, garlic powder, onion powder, cumin, and chili powder with it.
2. Brown in a non-stick pan on medium heat.

* Recipe (for guacamole):

1. In a bowl, mash the avocados and add the lime juice. Mix.
2. Add the remaining ingredients and mix well.

* Recipe (for building nachos):

1. Lay chips on plate.
2. Layer order: seitan, beans, cheeze sauce, guacamole, salsa, sour cream, garnishments.

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. I used Tofutti vegan sour cream. For salsa, my favorite brand is Green Mountain Gringo with medium spice.


For good measure, you could also make my cheeze stick recipe, my chili cheeze fries, stuffed crust pizza, deep dish pizza, stuffed cheese and bacon burgers, or horseshoe sandwich dishes! Phew, so much vegan fast food!

Chili Cheeze Fries

Earlier in 2010, I posted my Horseshoe Sandwich recipe which has an amazingly awesome homemade cheeze sauce I concocted. I wanted to do something with this sauce again because I liked it so much so I thought to myself, "chili cheeze fries!". I made this recipe along with the Po Boy Sandwich for my 87 year old father who is definitely not a vegan. He had never had vegan meat or vegan cheeze... he coudn't tell the difference in my cheeze sauce! He ended up really liking this recipe and wasn't too big on the sandwich. C'est la vie!


Chili Cheeze Fries

* Prep Time: 20 minutes
* Cook Time: 30 minutes

* Ingredients (for chili):  

• 1 large can stewed or diced tomatoes
• 1 regular can kidney beans
• 1 regular can black beans
• 2 celery stalks, diced fine
• 1 med size yellow onion, diced fine
• 3 cloves garlic, finely minced
• 1 pepper, ancho or another non spicy pepper
• 2 tbsp cumin
• 1-2 tbsp chili powder
• 2 tsp oregano
• 2 tsp paprika
• 2 tbsp yellow or brown mustard

• 1-2 tbsp cornstarch with twice as much water, mixed

* Ingredients (for cheese sauce): 

• 1 large red pepper roasted, peeled, and seeded
•  3/4 cup raw cashews
• 1 1/2 cup water
• 1/2 cup nutritional yeast
• 1 tbsp Dijon mustard
• 2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp tumeric
• 1 tsp dry mustard
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp vegan Worcestershire sauce
• 3 tbsp flour
• 1/4 cup margarine
• 1/2 cup beer (lager)*

• 1-2 tbsp cornstarch with 5 tsp water (combined)
• soy milk (to desired consistency)

* Ingredients (other): 

• 1 bag of frozen crinkle fries, cooked as package describes
• kosher salt, to taste
• 1 tbsp vegan sour cream
• 1 spring onion stalk, chopped

* Recipe (for chili):

1. Add all the chili ingredients in a medium sized pot.
2. Cook over low-medium heat until everything is tender, at least 30 minutes.
3. To make it thicker for the fries, mix the cornstarch with water in a small bowl. Add it once the veggies are about tender.

* Recipe (for cheese sauce):

1. Roasted red pepper on broil until it is soft.
2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
   
3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
4. Pour mixture into pot on medium heat.
5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly; depending on how thick or runny you want the sauce, add more or less.
6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
7. Continue stirring until you pour over fries.

* Recipe (for building):

1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
2. When fries are done, place on a plate and sprinkle with kosher salt.
3. Top the fries with cheeze sauce, then the chili, followed by a dollop of vegan sour cream with fresh spring onions.

* Note: Make sure the beer is vegan! Check out Barnivore for more information on vegan alcohol.

Miss Suzy Q

Now to the cooking. When in Groton/New London, the boy and I made stir fry, though I did not take any pictures. It was pretty basic: Asian rice noodles, veggies, vegetarian stir fry sauce. We also made chicken enchiladas and margarita's at the same time, haha.

As stated before, I like to make care boxes. Here is yet another gloriously themed box, Easter! I refused to tote this crap in a suitcase across the country, so I mailed it. Besides, its more fun that way. You all know you like to get homemade packages in the mail to dig through, admit it. (I had enough stuff for him from myself and his mother and his sister - half my suitcase was his stuff, don't ask.) This is not all of what was in the box, but you get the idea. I'm going to make the boyfriend fat with all the baked goodies and candy I send, haha. I put a blueberry cake in there, which I posted about in a previous entry. For the trip, I hand-sewed a drawstring bag in old merchant looking ships (try from like 1700s) and put vegan stout cookies in it (leave me alone, they are sailors and I like themes! - hello look at my care box). Plus, I told him to share. The link is the recipe. As it states, most stout in not vegan. I used Young's Double Chocolate Stout, which is vegan. I'm starting to think it is the only vegan stout out there. The link on the "drawstring bag" text is the tutorial as to how one makes it. Also, I carried homemade fortune cookies with me all the way there. It was hard. I had to put them in my messenger bag and make sure I didn't crush them the whole trip. The things I do for baking and being super girlfriend-y!

Oh, so there was this debacle with a coffee cake I baked around this same time. It sort of went nutty on me. I'm blaming the tin baking trays I use. Nothing ever turns out in the right amount of time or the way it is exactly supposed to be in those. I need to obtain ceramic ones. Let's just say, the nice top caved inside the actual cake, it overflowed as a result in the oven, started to burn on the oven floor, caused the condo to smell like burnt cake, and overall was a mess. But, I salvaged it. I hope it is good?

This summer, I am creating an apartment balcony vegetable garden (as I'll actually be in Chicago for more than a month at a time). I have most of my necessary tools to do so. I will begin in two weeks. It is going to be all organic. My balcony is going to be oh so cute with its vegetables, herbs, flowers, little ducks and bunny garden figurines (I'm so girly, it's sickening), little mosaic solar powered lamps, miniature gas grill, and my sweet bicycle. I am going to have to industrial velcro the figurines and the lamps so they don't blow 21 floors over the edge. Eep.

Couple more links on balcony gardening: More apt. gardening, tips on how & what to grow in hanging baskets, and the Topsy Turvy Hanging Tomato basket (which I really want but unfortunately, I can not hang things). Oh, I ordered my organic seeds from Seeds of Change.

This website is incredible, by the way. I'm in love. Go vintage and old things in general.

Above is my homemade Ginger Carrot Beet (& Sweet Potato) Soup recipe. When I make my own recipes, I don't really follow any measurement levels, I just sort of go with it. So, these directions may be a bit odd, haha, but I bet it will taste good when it is done!

* Prep Time: 15 minutes

* Cook Time: 45 minutes

* Ingredients:

• 1 large beet (diced)
• 2 tablespoons olive oil
• 1/2 of a medium onion (chopped)
• 3-4 large carrots (diced)
• 1/3rd small ginger root (minced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2-1 teaspoon ground ginger
• dash of onion powder
• dash of garlic salt
• dash of all-purpose seasoning
• dash of oregano
• dash of dried dill weed
• Optional: 2-3 small sweet potatoes (diced)

* Recipe:

1. Add olive oil and all the spices to medium pot. Add chopped onions and sautee until translucent.
2. While onions are cooking, peel the beet and carrots (and sweet potatoes if using). Chop 'em up.
3. As the onions begin to cook, add the garlic and ginger root to the pot.
4. Add the carrots, cook for 5 minutes.
5. Put the beets (and sweet potatoes) in and the vegetable stock. Simmer for 30-40 minutes.
6. Optional: when done cooking, put in a blender to make a puree. I was too lazy, clearly, and it was good just as it cooked.

* Notes: I used black carrots for this recipe which is why the soup base looks so beet colored (black carrots have the same coloring and dying affect that beets have). Okay, so I really like spices (I have a whole freaking cabinent of them), so don't mind me with all my dashes of this and that. You don't have to, I'm just weird, haha. Oh, I had some sweet potatoes lying around so I added those too. Not normal to this soup, I know, but it was good! Ah, and you'll notice in my picture, I don't chop too fine. I like big pieces of vegetables in my soup, but if you are putting this in a blender, I would advise to chop as small as possible.

Indian Spiced Lentils & Vegetables

* Prep Time: 15 minutes
* Cook Time: 1+ hour
* Ingredients:

• 3 tablespoons olive oil
• 1 bag of lentils (sorry - my mother gave me the lentils in a baggie, not sure of the measureent quantity)
• 3/4th of medium onion (chopped)
• 3 cloves of garlic (minced)
• 4 carrots (chopped)
• 3/4th of a bag of green beans (chopped)
• 4 small sweet potatoes (skinned and chopped)
• 1/3rd a head of cauliflower (chopped)
• 1 can of diced tomatoes w/ juice
• 5 cups or more of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions and garlic in bigger pot with olive oil and the spices. Cook until the onions are translucent.
2. Add the carrots, green beans, sweet potato, cauliflower, and tomato. Cook for 5-10 minutes.
3. Add the lentils and the vegetable stock. Cover lentils + 1 more cup of stock.
4. Cook until the vegetable and lentils are soft. Keep adding stock if it evaporates.

* Notes: I didn't make mine into a soup per say, it was like half submerged or less. I also lacked a can of diced tomatoes, so I used cherry red's that I cut up and squished. Used orange cauliflower too.

Indian Spiced Potatoes & Vegetables

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 2 tablespoons olive oil
• 5 small baby red potatoes (diced)
• 1/2 of medium onion (chopped)
• 1/2 cup of pine nuts
• 1 cup of frozen peas
• 2-3 teaspoons of Dijon mustard
• 3-4 teaspoons of masala
• 1/2 cup of water
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions in medium pot with olive oil and the spices. Cook with the pine nuts until the onions are translucent.
2. Add the potatoes and mix well with masala and dijon. Add the water. Cook for 20 or so minutes.
3. Add the peas and cook until they are no longer frozen.
4. Cook until the vegetables are soft.

* Notes: So, this dish should look yellow in color, FYI. Keep adding turmeric if you wish. I personally like it a lot.

Indian Spiced Rice

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients:

• 2 tablespoons olive oil
• 2 cups of white rice
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 2 small bell peppers (chopped)
• 1/2 cup of raisins
• 1/2 cup of pine nuts
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of thyme
• dash of ground ginger root
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• pinch of coriander

* Recipe:

1. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
2. In the mean time, cook your rice in a rice cooker or in the microwave or the stove (follow whatever directions you need for the device you use to cook it).
3. Add the bell peppers, pine nuts, and raisins.
4. Cook until the vegetables are soft.
5. Add to the rice - mix it up well!

* Notes: Again, this should be yellow in color. Add more turmeric if you wish. I used green bell peppers, just fyi.




I was missing curry powder for all the Indian recipes and each should have had at least a teaspoon. Add that to all the dishes if you plan on making these.

Gretschka Kasha (Buckwheat Pilaf)

So, this is a traditional Russian recipe gone vegan. My mother translated it into English for me from my aunt.


* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 3 tablespoons olive oil
• 2 cups of buckwheat (gretschka kasha)
• 2 cups of water
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 1 medium bell pepper (chopped)
• 2-3 carrots (diced)
• 1/2 bag of green beans (chopped)
• 1/3rd of a block of tofu (diced)
• 3 stalks of green onion (chopped)
• Lots of mushrooms - use a variety! (chopped)
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of parsley
• several dashes of dried dill weed
• dash of garlic salt
• dash of onion powder
• dash of garlic powder

* Recipe:

1. Put the buckwheat in a large pot with water. Let it boil and then turn it down to a simmer. Keep a lid on it the whole time.
2. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
3. Add peppers, green beans, tofu, mushrooms, and green onions to the onion mix. Stir fry it until the vegetables are cooked/soft.
4. Simmer the buckwheat until it is completely cooked and soft. You may need to add more water during this process.
5. When buckwheat is done cooking, add the stir fry vegetables to the pot and mix thoroughly.

* Notes: You should be able to find buckwheat with the ethnic food section of your normal grocery store. It will probably be located near the Jewish food.


Oh, over Easter, I made a carrot cake out of The Joy of Vegan Baking. It was a HUGE hit. I also made some more cornbread, also a hit. I really recommend the carrot cake, yum!


Use Tofutti for the cream cheese frosting of the carrot cake. You should be able to find it at most groceries that have a vegan/vegetarian/special diet section. If not, try a health food store.

Vegan Stout Cookies: 5/5!
Fortune Cookies: 3/5 (these were hard to make and REALLY sugary)
Carrot Cake: 5/5!
Cornbread: 5/5


Until I cook some more!