Pina Colada Bread

Hey guess what? I have a recipe for you today!

And with it comes an announcement--for the past few (three?) months or so, the lovely Nicole (aka Veghead) and I have been collaborating on a rough outline for a cookbook. We're still in the very early stages (and I tend to have more ideas than recipes xD), but in a few weeks or so we're probably going to be looking for testers. Much of my contributions so far have been sweets and baked goods, but I'm delving into new territory and attempting to come up with my own meals. I'm really enjoying working with Nicole and looking forward to having a more concrete version of what we want to accomplish. Stay tuned!

I'll probably stop posting most recipes when we ask for testers, but I'll keep all of the old ones up (vegan secrets, vegan shmecrets!).

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Pina Colada Bread
-- makes one loaf


This doesn't have any alcohol in it (sorry!), so I guess we could call it Virgin Pina Colada Bread. Regardless, it has a nice subtle coconut fruity taste, like the drink we all know and love. And the texture's awesome. So just have your liquor on the side, you drunk!

1/2 cup vanilla soy milk
1/4 cup + 2T pineapple juice
1/3 cup canola oil
1 cup + 2T sugar
3/4 t coconut extract
1/2 t vanilla extract
2 1/4 cup flour
1 1/2 t baking powder
3/4 t baking soda
1/2 t salt
1/4 t allspice
1/8 t nutmeg
1/2 cup crushed pineapple (optional)
1/2 cup shredded coconut (optional)

Preheat the oven to 325 and grease a medium sized loaf pan

In a large bowl, mix together the wet ingredients down to the extract. Sift in the dry ingredients down to nutmeg and mix until just combined (a few lumps are okay). If the batter is too thick, add more pineapple juice, but don't overdo it. Fold in the crushed pineapple shredded coconut, or even chocolate chips if you want, and pour it into the loaf pan.

Bake for 55 minutes to an hour.

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I plan on (finally) testing that chocolate candy cane cupcake follow-up soon, but in the meantime you'll probably see another post of reviews from me tomorrow. Things are a bit less hectic for me right now, so I have more time for what we all know is most important: baking and posting it on the PPK (and here, I suppose. =D).

Much love!
Jillian Renee

While I was gone..

So, there you have it. Typical me: Start a project, get excited about it, work on it really hard for a week or so (more or less depending on the project), lose interest, and wander off.. only this is different, I swear! Vegan cooking and baking isn't something I can get sick of. I just have to get off my ass and post about it here!

I haven't experimented with any new recipes of my own, but I was inspired by raddish's post on the PPK to get back in the swing of things with the month's recipes in review.

First, a plug for Kelly and Garrick's cookie book I've been testing for. That book is going to be seriously rad.

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Cinnamon Roll Cookies

Butterscotch Oatmeal Cookies

The Cinnamon Rolls are a Garrick recipe and the Scotches are a Kelly recipe, I believe. The cinnamon roll cookies were the perfect merging of two of my favorite desserts. They were a bit difficult to assemble, but totally worth the extra effort. I personally enjoy sugar way more than can be healthy, so if I made them again I would add an icing drizzle, then they would be perfect.
The Butterscotches were achingly reminiscent of the ones from my pregan days. The recipe called for butterscotch chips, but I used butterscotch extract with good results.

Both of these recipes are worth buying the book for alone, but seriously folks, it's going to be well deserving of your money. They've got ace recipes for all of the essentials (chocolate chip, chocolate, sugar, peanut butter, etc.), vegan takes on old favorites (Thin Mints, Nutter Butters, Oreos, Peanut Butter Cups), creative new ideas (Iced Fudge Brownie Cookies, Chai Cookies, Root Beer Float Cookies), and there's even a recipe for vegan dog treats! And if that doesn't get you to hand over the cash, we'll just put their chocolate and vanilla swirl hypnosis cookies to use on you.

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Next up, what I've made from Isa and Terry's books in the past few weeks. I've been neglecting it since acquiring Eat, Drink, and Be Vegan and Joy of Vegan Baking in the span of a few days, but it never fails me, as you can see in these pictures.

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Hot Sauce Glazed Tempeh w/ Mashed Potatoes and Jalapeno Corn Gravy
a la Veganomicon

Okay. WOW. I've recently discovered my love for tempeh, so I've been baking up a shitstorm with the stuff. I'm not a fan of spicy things, but this was perfect. Besides tempeh bacon, it's my favorite recipe for it yet. And that gravy? Way too fucking good for such a simple recipe. Terry and Isa are goddesses, I swear.

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Leek and Bean Cassoulet w/ Biscuits
a la Veganomicon

This has got to be my favorite recipe ever. I rarely ever cook something twice (so many vegan cookbooks, so little time!) but I've come back to this three times now. Comfort food to the max. Make it. Die of happiness. 'nuff said.

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Bluberry Cornmeal Pancakes
a la Veganomicon

These were made after a COMPLETE failure of ED&BV Raspberry Cornmeal Pancakes (I was determined, dammit!). The texture the cornmeal gave them was perfect, and it's topped with Celestial Cream (plus lemon juice) from ED&BV here, but they were also wonderful with a pat (okay, way more than a pat) of Earth Balance and pure maple syrup.

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On to the shitload of cupcakes of late.

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Fauxstess Cupcakes
a la Vegan With A Vengeance

Best cupcakes ever, I shit you not. I don't know why it took me so long to make these, but damn was I missing out. I think I will use the cake portion as my go-to chocolate cupcake recipe from now on. And that icing.. if I wasn't so full I'd be pissed I didn't have any of these in my house. (Okay, I still am.)

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Tiramisu Cupcakes
a la Vegan Cupcakes Take Over the World

Not as excellent as the Fauxstess, but still damn good. I wasn't really a fan of the coffee filling.. it made the bottom wet and soggy and horribly messy. You can't really go wrong with cream cheese frosting, though. I think I'll make these again sometime and work on my presentation.

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Toasted Coconut Cupcakes w/ Coffee Buttercream Frosting
a la Vegan Cupcakes Take Over The World

Pretty, aren't they? Pretty good, too. The coffee buttercream was heavenly. I think it would've tasted better on a vanilla coconut base, though.. but that's just my preference. The toasted coconut was a wonderful touch.

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Maple Cupcakes w/ Creamy Maple Frosting and Sugared Walnuts
a la Vegan Cupcakes Take Over the World

They look messy, don't they? Yeah, there's a lot of finger lickin' involved with these babies, but they're worth it. I've been meaning to make them for a while, but skipped over 'em in favor of fancier options. Obviously, if you like maple, you will like these cupcakes. And the walnuts! I love candied nuts. And you'll love these.

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I know I'm giving a lot of glowing reviews, and I value constructive criticism, but come on--how can you go (very) wrong with cupcakes (and Isa and Terry)? I've only made a couple things from Joy of Vegan Baking, but they're up next.

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Hearty Cocoa Spice Muffins

This was the first thing I made when I got the book. I've been looking for a good chocolate chocolate chip muffin, and this satisfied that craving. I don't like cayenne in my chocolate, so I left that part out, but the rest of the spicing was subtle and sweet. I think the taste might be improved by making it a bit more rich, and I might work on that and get back to you.. any suggestions?

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Cinnamon Coffee Cake

I have to say, this did not live up to my expectations. It was tasty, but the cake was a bit bland and not at all the pregan coffee cake I used to love. I'll keep searching.

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Chocolate Brownies with Buttercream

These were the first vegan brownies I'd attempted, and they were good. The buttercream was also from JoVB, and I enjoyed it, but I think I prefer Isa and Terry's. The texture of the brownie was a bit gummy, but the flavor was great. I'd still be interested in experimenting with other recipes, though.

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And finally, my reviews of the month for Eat, Drink, and Be Vegan. I am really falling in love with this book.

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Banana Cream Pancakes

First recipe in the book, and the first thing I made. The "cream" comes from coconut milk. These were fluffy, tropical, and delicious--an excellent introduction to the book.

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I mentioned the Celestial Cream in my review of V'con's Blueberry Cornmeal Pancakes, and I won't bother reposting the picture, but I'll give my review here. This was perfect for spreading on pancakes--it mimicked the syrup-and-butter taste. My advice for aspiring Celestial Cream-ers is to NOT use vacuum packed tofu. Seriously. I added lemon juice to the cream (because I omitted the lemon zest from the blueberry pancakes) and it was fine, but without it you could detect a tangible vacuum packed tofu aftertaste. Do yourself a favor and buy Nasoya or something!

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Cashew Ginger Tofu

Pictured with sauteed kale and mashed potatoes. I discovered something while eating this recipe--I do not like baked tofu. Fried is awesome. Baked is chewy and weird. So, while I didn't enjoy this recipe, it wasn't really Dreena's fault--and the sauce was still tasty.

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Blackened Tofu and Tamari Roasted Chickpeas

So, Blackened Tofu first I suppose. This was an excellent idea (although I'm sure others have come up with it before, I'd just never come across it). I liked it, but I think I need to come back later and tweak the spices a little. I omitted the cayenne, but I think it was the fennel and celery seeds that got me. We'll see.

The Tamari Roasted Chickpeas? Jesus Christ (sorry Mom). If you have the book, make these suckers right now! It took so much willpower not to eat the whole tray. And they're easy to make, too!

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Well, this post turned out to be longer than I expected. Does that make up for my absence? A little bit?

Hell, it's not like anyone reads this anyway.

Much love,
Jillian Renee

Faux Sausage Egg and Cheese

In case any of you are on the edge of you seats (don't pretend you aren't), the sick is gone! Except for this stupid mucus in my throat. I want to sing again, dammit!

But anyway, I've been pretty lazy when it comes to testing my own recipes this week. There was a s'mores muffins flop--

--which actually was quite delicious, despite being so ugly. They were definitely brownies masquerading as muffins, though, which led me to come up with a rough outline for s'mores brownie bars - graham cracker crust, s'more brownie center, and marshmallow icing. If I ever get around to making it, I'll post the recipe. (This flop was a direct result of my obsession with my newfound Ricemellow Creme: see previous posts.)

However, I DO have a recipe for you avid fans (pfft), which isn't really a "recipe" per se (except for the "egg" part), but more of a how-to on making the best faux sausage egg and cheese ever in under ten minutes.

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Fauxsage Egg and Cheese Sandwich


Ingredients:

1 English muffin
1 slice (or 1 oz) vegan cheese (I used Vegan Gourmet cheddar)
1 faux sausage patty of your choosing (I used Lite Life)
Earth Balance for buttering
1/2" patty of tofu (instructions for slicing follow)

For the 'fu egg:
1/2 cup flour
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp thyme
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp turmeric

To prepare:

Cut your muffin in half and toast it, buttering as soon as it's out of the toaster. While it's toasting, fry your sausage patty according to the packaging directions. Use a glass with a round rim to cut a circle out of a block of tofu and slice off a 1/2 inch round. Sift together all the flour and spices, and coat the tofu evenly. Fry it in a little oil for about 2-3 minutes on each side, or until bright yellow and slightly browned.

Assemble the cheese on bottom, the sausage in the middle, and the 'fu on top. Eat and enjoy.

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Tomorrow's an in-service day for my school, so I hereby rub it in the face of everyone who has to get up early tomorrow. (You can get me back when I have a three day spring break. =/)

Love,
Jillian Renee

Sick Cookery

And no, by Sick Cookery I don't mean "Awesome Cookery", I mean "Bleh let's feel like there's a porcupine in our throat (so not vegan) and wile the hours away on the couch/in the kitchen Cookery", but I figured that one was a bit too long.

No recipes today (sorry folks), but if I'm up to testing one of my in-the-works recipes today, I might post it later. Until then, you can gaze at what I've been cooking for the past few days while I try to come up with excuses for watching The View for the second day in a row.

This is from the first day I was sick (Tuesday) - I actually made it to school, and then got killed when I got home. I watched 8 Simple Rules and Scrubs for most of the night (I was so out of it that 8 Simple Fucking Rules made me cry--and I don't cry for fictional things!), but before I'd progressed to that stage, I made this:

Joanna's Baked Mac and Cheese, from Yellow Rose Recipes. I, like the rest of you cheese-deprived vegans, have made countless faux mac 'n cheezes, but this is hands down THE best one yet. Try it if you haven't already!

The next morning I felt like my head took a vacation underneath a garbage truck, but for the brief half hour I could stand, I made myself these:

Peanut Butter Banana Chocolate Chip Pancakes, recipe courtesy of Veghead. Of course, I felt like throwing them up after I ate them, but they were totally worth it.

And this isn't from my sick days (we're on day three, for those of you counting), but it deserves to be posted - V'con Southwestern Corn Pudding and YRR Cajun 'fu.

The Corn Pudding was divine, and I'm trying to come up with a soup similar to it, but I have a feeling the 'fu would've been a bit improved had I followed the directions and added one tablespoon of Cajun spice, rather than the entire container (about 1/2 a cup). Yep, my bad.

Have fun feeling alive, people. Now shut up and let me watch the rest of The View (stop hatin'!).

Love,
Jillian Renee

Just a survey.

This is my second post in a half hour, I believe. So scroll down for the good stuff!

1 . If you have to choose between locally grown or organic, which do you usually choose?
I'd prefer locally grown.

2. Favourite way to prepare potatoes:
Raw potatoes are totally superior to prepared potatoes.

3. Do you press your tofu before preparing/cooking it (if you eat soy)?
I'm lazy and I never used to, but it changes the texture a LOT. So I try to now.

4. Name your favorite recipe that is a tradition in your family:
Galumpkies (meat-stuffed cabbage). I gotta get on veganizing that..

5. Any food allergies?
Not that I know of.

6. When you want to go to a fancy dinner, where do you go?
I don't have any vegan places near me, so I'd just make it myself.

7. When you have a cold, what do you crave?
Hot drinks, like tea or coffee or hot chocolate, and lots and lots of soup.

8. What kind of water do you drink? (Filtered, spring, tap, etc.)
Tap.. water..? I think?

9. Name a flavor of soda you'd love to see:
Soda really creeps me out. But cinnamon would be pretty sweet.

10. If the recipes you ate as a child were compiled into a cookbook, what would the title be?
Five Recipes You Can Make And Repeat Forever.

11. If you were allowed to grow one food that can't grow in your climate, what would it be?
Plantains! So many recipes I can't make because of those losers.

12. Favorite type of mushroom?
Most of the things I hated as I child I like now, but mushrooms and eggplant I still can't stand.

13. Most frustrating part of your kitchen?
Being bitched at every time I make a mess (even if I plan on cleaning it when I'm done) and using pans/tuppeware/knives/etc that's recently touched meat. =/

14. Last food you burned?
One half of my "tuna melt". So I just ate it open faced.

15. Usual response to a veg*n's favorite question, "But where do you get your protein?":
Everywhere else, bitch.
Actually, I usually say something along the lines of "It's a myth that vegetarians don't get enough protein. I eat plenty of tofu and other meat replacers, beans, nuts, etc."

16. If you were baking your own birthday cake today, what flavor would it be?
Hmm.. I could go for a chocolate coconut cake right now. Or chocolate peanut butter.

17. Favourite brand of chocolate chips?
SunSpire.

18. You have $200 of your tax return reserved for Williams Sonoma - What do you buy?
I'd love a food processor. My blender is inferior.

19. Do you plan your menus in advance? Any tips to share?
I go through my cookbooks when I first buy them and make a list of everything that I'd like to make at some point. Then before I go shopping, I pick a few of the recipes and make them during the week. It doesn't always turn out like I planned, but whatever.

20. You have 3 minutes before you have to leave the house and you're starving- What do you eat?
Probably some kind of energy/protein bar or peanut butter and ricemellow fluff.

21. If Martha Stewart, Paula Deen, and Rachael Ray got into a fight, who would win and how?
"Well, Paula Deen could just sit on them and squish them, or drown them in lard. On the other hand, martha seems pretty sneaky, sly, and untrustworthy. But I really do like Rachael Ray best so I want to think she'd win. "

That was Veghead's. I don't think I can top that.

22. If you eat oatmeal, what do you add to it before serving?
Cinnamon sugar and maple syrup.

23. If you got to travel to one country and learn all the traditional dishes there, where would you go (ignore commitments in your current place of residence)?
Italy or France.

24. Favourite late night snack?
Cashews.

25. Favourite springtime food?
Fruit.

26. Favorite food-related magazine?
Probably Vegetarian Times, but Cooking Light isn't too bad, if a bit meat-centric.

27. Which do you prefer: shoyu, tamari, conventional soy sauce, or Bragg's Aminos?
I've only had tamari and soy sauce, but I prefer tamari.

28. What vegetable or fruit do you dislike the most?
I can't stand mushrooms and eggplants. I think I already said that.

29. Name a holiday food you look forward to all year long:
Erm, just eating all of it without guilt. xD But I love the holiday flavors at coffee shops.

30. If you could convert anyone to veganism with your magic wand, who would you convert?
The whole world. And the people who tease me for it (which is almost the whole world..)
And the love of my life, of course, if she wasn't already vegan. (<3 Veghead)

There aren't enough vegan surveys.

Love,
Jillian Renee

Chai Muffins

So, I guess I lied to you when I said I'd get some baking in yesterday. But Jesus, this is three posts in four days, what do you want from me?! (I'm still riding that whole new-blog thing. I'll probably get bored and post less often soon.)

I didn't have breakfast today, except for some black coffee to combat my headache from last night (don't even ask), but lunch was pretty amazing. Not because I came up with a recipe, not even because I used someone else's recipe and it turned out well, but because of this shit -

That's me kissing my Ricemellow Creme. It looks more like I'm hiding behind it, though..

I've heard mixed reviews about RC, so I was a bit skeptical when I saw it at Whole Foods. I decided to give it a shot, and OH MY GOD. I never thought a peanut butter and fluff sandwich would taste so fulfilling.

Anyway, I'm probably just eating leftovers for dinner, but I did come up with this in the meantime:

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Chai Muffins


Muffins:
1/2 cup chai soy milk (or 1/2 cup non-dairy milk + 2 chai tea bags)
1/4 cup applesauce
1/4 cup canola oil
1 1/2 teaspoons vanilla
1 1/2 cups granulated sugar
1 3/4 cups flour
2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon salt
pinch black pepper
1 tablespoon baking powder

Streusal:
1/4 cup margarine
1/4 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch cloves
pinch salt

Preheat your oven to 350 and grease a 12 muffin tin.

First, prepare the streusal:
Cream the margarine. Add the rest of the ingredients and stir with a fork to create crumbs. Set aside.

Next, make the muffins:
Mix together the wet ingredients (down to sugar). If using tea bags, boil the non-dairy milk on the stove, take off of the heat, and let the tea bags stew in the milk for ten minutes. Press the bags against the side of the pan and completely drain them before using.

Mix together the dry ingredients in a large bowl (down to baking powder). Add the wet ingredients to the dry, and mix until just combined. Fill the muffin tin about 2/3 full, and top evenly with the streusal. Bake for 19-20 minutes, or until a toothpick comes out dry.

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See you next time, crazy vegans!

Love,
Jillian Renee

Pumpkin Spice Pancakes and Yellow Rose Recipes

This morning my school called my house at 5 to cancel school. Unfortunately, I didn't get up till six and no one bothered to tell me. When I figured it out, I lied in bed trying desperately to go back to sleep for an hour and a half, and eventually let Elliott Smith sing me there till I woke back up at 10. When I got up (the second time), I decided that the best use of my lazy day would be to make brunch - obviously - and this is what resulted.


Pumpkin Spice Chocolate Chip Pancakes. I don't ever want to know how many calories were in these, but they were worth every single fucking one. I am officially inspire to make brunch MUCH more often.

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Pumpkin Spice Chocolate Chip Pancakes

1 1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
1 1/2 cups pumpkin spice soy milk (or plain non-dairy milk)
1 1/2 teaspoons vanilla extract
2 tablespoons pure maple syrup
1/2 cup chocolate chips

Preheat and oil a skillet over medium-high heat for about two minutes.

Sift together the dry ingredients (down to cloves). Combine the rest of the ingredients (down to maple syrup) in a separate bowl, and add the wet to the dry (but don't overmix!). Fold in the chocolate chips.

Cook on each side for about 4 minutes or less, depending on how hot your stove is. Transfer to a pate and continue with the rest of the batter, adding oil as needed.

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The rest of the day was spent playing the piano, reading Veronika Decides to Die (for the umpteenth time), and wasting away the hours on the PPK and various food blogs. Oh, and making/eating these:

Sesame Green Beans (with added broccoli) from Yellow Rose Recipes

Tofu Marsala, also from Yellow Rose Recipes

And eating them together for dinner. Maybe tomorrow I won't be snowed in and can continue my social life.

But I'll get some baking in either way (hopefully).

Love,
Jillian Renee