Stop Mocking Me, Chickpea Salad

I've seen variations of this salad marketed as "Mock Tuna Salad" and "Mock Chicken Salad." Why do people feel it necessary to associate a perfectly good food with that of other foods?

Who knows, maybe they feel that they are getting more if they are eating tuna and/or chicken. I say those people are crazy.

The chickpea is a good source of protein and iron, and an excellent source of fiber. Plus is has no cholesterol so it won't clog your arteries.

Now, on to the Vegenaise.

I love Vegenaise, and if I were stranded on an island and I could choose one thing to bring with me I would honestly have a hard time deciding between chapstick and Vegenaise. And the more I think about it the more I think that the grapeseed oil in Vegenaise could double as chapstick...So there you have it.

And just when you thought this salad couldn't get any better, don't forget about the flax seed oil. This is not necessary for the salad to taste good, it just adds some healthy Omega 3 oils that are known to help reduce inflammation. So if you have some, add it, if not then it's not a recipe breaker.

Once again, I have to say that when I make this, I usually turn it into a hodgepodge of ingredients, and I don't really measure anything. I'll stick to the basics, and know that if you don't like sweet pickles you can use celery, or if you don't like mustard, you can leave it out, if you want more Vegenaise then add it, because ultimately it's up to you. So quit pouting and make this however you want to.

You can serve this on top of fresh spinach with sliced avocado, or you can put it on a piece of gluten free toasted bread or crackers...Whatever blows your skirt up.

Stop Mocking Me Chichpea Salad

1 15 oz can Garbanzo Beans (Chickpeas)
1/4 cup Vegenaise
1/4 cup sweet pickles, finely chopped
2 Tbsp red onion finely chopped
1 Tbsp dijon mustard
1 tsp. flax seed oil
salt to taste
pepper to taste

In a medium sized bowl, mash the chickpeas with a fork or potato masher until most of the beans are mashed.

Combine everything else and mix well with a fork.

Season to taste.

SEAFOOD GUMBO, BITCHES!!

That's right...SEAFOOD GUMBO. (Gasps from concerned "Vegans" abound).

I'll be the first to admit that every once in a while I like me some seafood. So sue me. And when I saw a picture of this recipe on the cover of "At Home With Kowalski's" I knew that this would be a perfect opportunity to have an affair with an old friend.

So, Seafood and I got down and dirty and created an unforgettable gumbo that was well worth the risk of jeopardizing my veganhood, as it was.

Just so ya'll know, I had to replace some butter with Earth Balance vegan margarine, and some "Wondra flour" (whatever the hell that is) with garbanzo fava flour and arrowroot because, well, I'm not THAT dirty.

Half way into making this dish I decided that "Chef Jeff" (the creator of this recipe) is a complete wussbag, so I added in some cayenne pepper to make this a little more hot...Cuz seafood and I like it hot, damnit.

I also replaced the recommended "Paul Prudhomme's Seafood Magic Seasoning Blend" with "Old Bay Seasoning" because I like to slum it a little.

Now, seeing as I have no need to scarf down two pounds of seafood in any measurable amount of time, I halved this recipe...O.K., that and the thought of 24 ounces of clam juice made me gag...Seriously...No two people need to consume 24 ounces of clam juice in a 48 hour period. Unless there is a bet involving a substantial amount of money, then I say knock yourself out.

With that being said, if I were feeding more than two I would suck it up, take the risk of clam juicing nightmares and buy the damn juice. I'm just not quite ready for such a big step, and Seafood understood..Because like we all learned in Seventh Grade health class, and from the Lifetime network, "No means No."

So, enjoy it while it lasts, because these are few and far between.

Jenni's Naughty Seafood Gumbo

4Tbsp Earth Balance Vegan Margarine
1 cup diced green bell pepper
1 cup diced sweet onion
1 cup diced celery
1 (14.5 oz) can diced tomatoes
1/4 cup Garbanzo Fava Flour
1/2 tsp Arrowroot
2 (12 oz jars) clam juice
1 lb raw shrimp, peeled and deveined
1 lb raw sea scallops
2 Tbsp Old Bay Seasoning
1/4 tsp Cayenne Pepper (Or more if you're not a total wuss)
2 Cups Basmati Rice (Cook rice according to package)
~snipped Italian parsley

In large skillet over medium heat, melt the Earth Balance; saute peppers, onion and celery until translucent (about 5 minutes).

In small bowl, combine tomatoes, flour, and arrowroot; stir into pan vegetables over low heat (6-8 minutes). Add clam juice, a little at a time, stirring constantly. Simmer 30 minutes, stirring every five minutes.

Add shrimp, scallops, Old Bay, and cayenne, continue cooking until seafood is fully cooked (10-12 minutes).

To Serve: Divide gumbo among each of eight soup bowls; place ladle of rice in center of gumbo, garnish with parsley.

Serves 8...or four really hungry SOB's

Veggie Cassoulet

My friend Anna made this dish for me when she had me over for lunch a few weeks ago and since then, I have prepared this twice! With that being said, I didn't take the above picture because I ate it too fast to be able to take one...OINK...Instead, I snaked the above photo from Epicurious, where incidentally this delicious recipe came from.

Veggie Cassoulet

Makes four servings

2 Tbsp olive oil
2 zucchini, chopped
2 celery stalks
1 onion, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cloves garlic, pressed
1 can (14 oz) diced tomatoes, drained
3 cups drained canellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices gluten free toast (I used Genuine Bavarian Gluten Free Whole Grain Bread that can be found at your local Whole Foods or Natural Food Store)

*I also added one package of shitake mushrooms, some fresh chopped sage, and for the tomatoes I choose a can that also included chiles for a little kick!

Heat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Four minutes into it add the shitake mushrooms. After veggies are soft, mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme, sage and bay leaves in a 2qt baking dish. Bake until golden brown, about 30 minutes. Remove bay leaves and serve warm with toast on the side.

Thai Pumpkin and Coconut Soup

I have come to the realization that if you're vegan and don't like Asian foods such as Chinese and Thai food, you're pretty much screwed.

Thankfully, I love them, and here is a great recipe to try if you do too!

I found this recipe in a book that I received from Danika's mom (who by the way is one of the most genuinely sweetest people on this planet, who has an awesome store and is opening up another one soon!).

Anyway, I put a little twist on it by adding shitake mushrooms, because...well...I think they're fantastic, and they go great with anything Thai, so if you don't like them just leave them out and shut up already!

Also, I didn't much feel like carving up a pumpkin so instead I used yams, which did the trick just fine, but if you feel like immersing yourself armpit deep in pumpkin guts feel free, the choice is yours...

Speaking of freedom of choice I also added more dried chili flakes...mainly because I like to torture myself, but also because I like things spicy.

Thai Pumpkin and Coconut Soup
(Serves Four)

6 oz rice noodles
1 1/2 lb pumpkin (or three large yams or sweet potatoes), peeled and cut into bite-sized chunks
4 Tbsp olive oil
sea salt and freshly ground black pepper
1/2 tsp dried chili flakes
14 oz canned unsweetened coconut milk
1/2 cup coconut cream
15 oz veggie stock
2 Tbsp light wheat-free tamari (or for those not gluten free soy sauce)
2 tsp brown sugar
1 cup bean sprouts
2 good sized carrots, cut thinly in strips
1 package shitake mushrooms
large handful of cilantro, roughly chopped

Preheat the oven to 425 degrees. Prepare the rice noodles according to the instructions on the packet. Put the pumpkin chunks into a roasting dish or on a cookie sheet and drizzle with olive oil. Season with salt and pepper and roast for 40 minutes or until tender.

While the pumpkin is roasting, heat about one Tbsp olive oil in a stock pot. Add the chili flakes and shitake mushrooms and saute them over moderate heat for about 2 minutes or until mushrooms are soft. Add the coconut milk, coconut cream, veggie stock, and simmer, gently, stirring until the cream has dissolved. Stir in the tamari and sugar. Season well with salt and pepper. Mix in the bean sprouts and carrots and simmer for an additional minute. Add the rice noodles and warm through.

Divide the chunks of pumpkin among four warm serving bowls and pour the soup over them. Liberally scatter the cilantro over the top, and serve!

Autumn Mushroom Stew with Rosemary Mashed Potatoes

First of all, Yum.

Secondly, if you were to host a vegan Thanksgiving dinner, this would be an excellent replacement for the turkey.

The portobellos, shitake, porcini, and button mushrooms along with the fresh rosemary and thyme give this dish an earthy flavor that screams "PERFECT FALL MEAL!" Unless of course you don't like mushrooms...then you will hate this dish.

I found this recipe in Natural Home magazine and had to doctor it up a bit to make it vegan, by simply substituting soy milk for cream in the potatoes and Earth Balance for butter, which didn't compromise anything at all regarding flavor or texture.

*As a note, I noticed that when I made the "Mushroom Stock" which was supposed to give 2 cups stock, I only got about 1/2 a cup. I just made up the remaining amount with the vegetable broth and mixed that in with the stew...but if you do this, make sure to puree the cooked mushrooms and add it to the stew for thickness.

Autumn Mushroom Stew

1/4 cup olive oil
1 large onion, chopped fine
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 lb portobellos (about 2 large portobellos, gills removed)
1/2 lb shitake mushrooms, or other wild mushrooms roughly chopped into 1-inch pieces
14 ounces white mushrooms
3 cloves pressed garlic
2 Tbs. tomato paste
2 cups Mushroom Stock (see following recipe)
1 tsp balsamic vinegar
2 Tbsp Earth Balance
2 Tbsp fresh parsley
Salt and freshly ground pepper to taste

1. Heat oil in a large skillet over medium heat. Add onion, rosemary and thyme and cook, covered, about 10-15 minutes over medium-low heat until soft and golden brown.

2. Add portobellos, shitake, and white mushrooms; cover and cook 10 minutes until soft.

3. Push mushrooms and onions to the side and add the garlic and cook about 1 minute or until it just releases its fragrance.

4. Add tomato paste, mushroom stock, vinegar, pureed mushrooms from stock and Earth Balance. Simmer 5-10 minutes.

5. Add parsley, salt and pepper and additional vinegar or herbs to taste. Serve over Rosemary Mashed Potatoes.

Mushroom Stock

2 3/4 cups vegetable broth
1/2 (about 1/2 oz) cup dried porcini or chanterelle mushrooms
2 Tbsp olive oil
8 oz white mushrooms, chopped
2 Tbsp tomato paste
2 tsp dried thyme
1 cup dry white wine
2 Tbsp garbanzo fava flour (or rice flour), for thickener
1 tsp balsamic vinegar

1. Heat vegetable broth in saucepan until hot. Add dried porcini mushrooms and remove from heat. Set aside at least 30 minutes, until plump.

2. Heat olive oil in skillet, add white mushrooms and cook 5 minutes. Add tomato paste, thyme, wine and plumped porcinis. Bring to a simmer.

3. Sprinkle in flour, increase heat to high and cook uncovered about 5 minutes or until thickened, stirring often.

4. Add balsamic vinegar and simmer 10 minutes. Pour into a colander and press mushrooms to extract juice. *You should have about 2 cups of mushroom stock.

5. Puree the cooked mushrooms to add to the stew for thickness.


Rosemary Mashed Potatoes

2 1/2 lbs Yukon gold potatoes (about 6 large potatoes)
2 Tbsp Earth Balance, or more to taste
2 Tbsp olive oil, or more to taste
1/2 cup soy milk
2 tsp fresh rosemary, chopped
salt and pepper to taste

1. Peel potatoes and place them in large pot with cold water to cover. Bring to a boil, 20 to 40 minutes, or until tender. Drain, cover and keep warm.

2. Add Earth Balance, olive oil, soy milk, rosemary, salt and pepper and mash with a potato masher or fork until smashed, but not perfectly smooth. Add more butter, olive oil, or soy milk to taste.

3. To serve, place potatoes on plates, top with mushroom stew and garnish with rosemary or thyme.

Stinky Pants Chili and Gluten Free Vegan Jalapeno Corn Bread

There is a reason I call this chili "Stinky Pants." And I'm sure it needs no further explanation. Therefore, due to the excess of beans, if you have some Beno on hand, you may want to add a few drops...Or half the bottle...Depending on your reaction to gaseous foods.

I also must apologize in advance, when I make Chili I rarely measure anything, therefore the following ingredients are an estimate, you can always add more or less to your taste, and omit or add any vegetable to your liking.

The corn bread is an absolute must here. I've done a lot of experimenting with gluten-free vegan baking and I think I finally have it down to a science. This bread is great, soft and fluffy with a nice crumb that will surely fool any of your gluten eating friends and family.


Stinky Pants Chili
2 small or one large can pinto beans, drained
1 can black beans, drained
1 jalapeno chile, diced
1 quart vegetable stock
2 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 can sweet corn, drained
1 yellow squash, halved and cut into chunks
1 zucchini squash, halved and cut into chunks
1 Tablespoon chili powder
2 tsp. ground cumin
2 teaspoons sweet Hungarian paprika
1/2 tsp. dried oregano
Pinch of cayenne pepper, or to taste
3 cloves garlic, pressed
1 can (16 oz) chopped tomatoes in juice
1/4 cup tomato paste
1 1/2 teaspoons tamari or soy sauce
Salt and pepper to taste
3 Tablespoons Agave Nectar or Honey
6 Squares dark vegan chocolate from choc late bar.

Heat the olive oil in the stock pot, add the onions and saute until they start to soften, 3-4 minutes. Stir in the bell peppers, squash, zucchini and jalapeno and saute for another 2 minutes, the add the chili powder, cumin, paprika, oregano, and cayenne and cook stirring constantly for a few minutes until well blended. Add the garlic and saute for another 30 seconds. Add the beans and mix thoroughly.

Pour the vegetable stock into the mixture, stir, and bring to a boil.

Add the tomatoes, corn, tomato paste, tamari, salt, pepper, chocolate, and Agave nectar and simmer, partially covered until the seasonings are well blended, about 30 minutes.

(If you can make this chili the night before and let it sit overnight, even better!)

Gluten Free Vegan Jalapeno Corn Bread

6 Tablespoons apple sauce
1 cup garbanzo/fava bean flour
1 1/2 Tablespoons arrowroot
1/4 tsp. xanthan gum
1 cup cornmeal
1/2 cup sugar
4 tsp. baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup canola oil
1 jalapeno pepper

Preheat oven to 425 degrees

Oil 8 inch square baking dish with canola oil and a paper towel

In a medium bowl whisk together the flour, arrowroot, xanthan gum, cornmeal, sugar, baking powder and salt until well combined.

Add the applesauce, soymilk, and canola oil to the flour mixture.

Beat just until smooth and stir in the jalapeno.

Turn into the prepared baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool for at least 25 minutes and serve!


A few tips for Gluten Free Vegan Baking:

*You can substitute 3 Tbsp of Apple Sauce to replace 1 egg.

*Garbanzo/Fava Bean Flour from Bob's Red Mill along with the appropriate mixtures of Arrowroot and Xanthan Gum is the best substitute for flour in gluten-free baking.

*You can substitute Soy or Rice Milk part for part in replace of cows milk in any recipe.

These are just a few tips I have found that work in gluten free vegan baking, more to come when I post my fabulous Cupcakes!

Kick-Ass Corn Salad

First of all, I relize that I will not win any food photography awards with this horrible picture taken from my camera phone, but the computer that I download my pictures from my digital camera to is on the fritz, therefore, this is what you get.

I got this recipe from my mother in law who got it from Real Simple Magazine a few years ago, and to tell you the truth, I don't remember the actual name since I now just make it from memory instead of looking at the recipe. Therefore, I have appropriately named it "Kick-Ass Corn Salad."

This salad is perfect this time of year as the sweet corn is just right, therefore it is your PERFECT farmers market salad with the cherry tomatoes, cilantro, corn, red onion, limes and avocado, and it goes perfect as a side for your veggie burgers or even veggie tacos!

(By the way, I suggest using REAL sweet corn FROM THE COB in this salad. Canned corn and frozen corn don't do it justice. You can prepare the corn on the cob by boiling it in water for a few minutes and removing the kernels from the cob with a serrated knife. I use about six cobs in this recipe)

Kick-Ass Corn Salad

2 cups Corn (I use about 6 cobs which is a little more than that)
1 Pint Cherry Tomatoes, halved
The juice of one lime
1 avocado, peeled, seeded and diced
1/4 cup chopped cilantro
1/2 cup finely diced red onion
2 Tbsp olive oil
Freshly ground sea salt to taste
Freshly ground pepper to taste

Mix all ingredients in large bowl. If it's going to be awhile before serving, add the avocados right before you serve to preserve their color.

The good thing about this recipe is you can taste as you go and add more or less of each ingredient to your liking!