healthy vegan blog

This recipe is based on a thumbprint cookie recipe, and these cookies have become one of my favorites over the years. I like that they add a bit of natural color to the cookie tray.

• 1/2 cup shortening (Spectrum’s Organic Palm shortening)
• 1/4 cup organic brown sugar
• 1 prepared EnerG egg replacer
• 1/2 teaspoon vanilla
• 1 cup flour  (1/2 cup whole wheat pastry flour and 1/2 cup white flour)
• 1/4 teaspoon salt
• jelly

Combine shortening, sugar, “egg,” and vanilla. Mix well. In a separate bowl, combine flours and salt. Add the dry mixture to the wet mixture and stir. Use your hands to further mix the dough. Roll the dough into 1″ balls and place on an ungreased cookie sheet. Press your thumb into the center of each cookie to make a well for the jam. Fill each cookie with about 1 teaspoon of jelly. Bake at 375º for 12-14 minutes until just barely starting to brown around the edges. Do not over cook. Cool for a few minutes on the cookie sheet, and then remove to cool on a cookie rack. Makes about 16 cookies.

**Note about the flour: I use a locally milled flour, Daisy’s Organic Whole Wheat Pastry Flour. On the bag it says to use an extra 2 tablespoons for each cup of  flour in the recipe. So when I make these cookies I actually use a total of 1 cup and 2 tablespoons. Depending on your flour you may need to add 1-2 tablespoons of flour to achieve a consistency that you can roll.

Happy Thanksgiving!! I am very excited that I was able to make a yummy vegan pumpkin pie. Previously, I made a pumpkin pie using tofu and did not like the consistency. I made this recipe with both a Hubbard and a Long Island Cheese Pumpkin, and I preferred the dense consistency of the Hubbard. The spices at the amounts shown are mild.

• 1 9-inch unbaked pie crust
• 2 cups of puréed pumpkin
• 2/3 cup plain soy milk
• 1/2 cup sugar
• 3 1/2 TB cornstarch
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ teaspoon salt
• ¼ tsp. nutmeg
• ¼ tsp ginger
• small pinch of cloves (optional)

To make puréed pumpkin: Cut the pumpkin into sections. Scrape out seeds. Steam for 15-30 minutes until tender (time depends on pumpkin type). Let cool. Scrape the pumpkin from the skin. Food process until smooth.

Preheat oven to 350 degrees. Combine all ingredients in the food processor. Mix well. Pour into unbaked pastry shell, place in the oven, and lay a piece of tin foil over the pie. Bake for about 1 hour. Uncover and bake for an additional 20 minutes. Cool completely on a cooling rack, cover, and refrigerate for overnight before serving.

When I was a child, my mother made acorn squash filled with brown sugar and butter. It was sometimes a desert or a side or a meal in itself. It is so easy and a special fall treat everyone should have at least once per season. I like it as a side dish with a light meal of rice, veggies, and tofu.

• 1 acorn squash
• 2 TB Earth Balance buttery spread
• 2 TB brown sugar
• 1 teaspoon cinnamon

1. Wash acorn squash and cut in half.
2. Scoop out seeds and discard.
3. Place acorn squash open/cut side down on a baking tray.
4. Bake at 350º for about 30-40 minutes, until tender.
5. Remove from the oven and turn so each half is like a bowl.
6. Put in each half: 1 TB of Earth Balance, 1 TB of brown sugar, and 1/2 ts of cinnamon.
7. Return to oven and bake for another 5-10 minutes.
8. Serve warm.

I never ate shepherd’s pie as an omnivore, but Chet has fond memories of the dish. This meal is so delicious and perfect for cool fall evenings and cold winter nights. It is super healthy and fat free!

Potato Part

• 6 large potatoes (2+ pounds)
• 1/3-1 cup soymilk
• 1 teaspoon dry parsley
• ½ teaspoon salt
• fresh ground pepper

Lentil Stew Part

• 4 cups water
• 1 tablespoon and 1 teaspoon of Better Than Bouillon Organic Vegetable Base (or substitute 4 cups of vegetable broth for the 4 cups of water)
• 1 cup uncooked brown lentils, sorted and rinsed
• 2 large carrot, diced (about 1 cup)
• 1 large onion, finely diced (about 1 cup)
• 3 celery stalks, chopped (about 1 cup)
• 1 clove garlic, minced
• 1 tablespoon flour mixed with 1/4 cup water
• ¼ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• 1 cup frozen peas
• 1 cup frozen corn

1. Wash potatoes. Cut into quarters; leave on skins. Boil potatoes until they are very tender.
2. In another pot (at least 3 quarts), boil 4 cups of water.
3. Add Better Than Bouillon to the boiling water. Mix well.
4. Add lentils and boil for 15 minutes.
5. Add carrot, onion, celery, and garlic to the lentils. Simmer for 15 more minutes .
6. Once potatoes are tender, pour them through a strainer. Use an electric mixer to mash them. Mix in soymilk, parsley, salt, and pepper. Add enough soymilk to may creamy. Set aside.
7. Combine the flour and water. Stir it into lentil stew; simmer about 5 minutes until thickened.
8. Add thyme, oregano, and parsley.
9. Remove from heat and add the peas and corn.
10. Pour the mixture into a 3 quart casserole dish. Spoon the mashed potatoes on top.
11. Bake for about 30 minutes at 350 or until the potatoes are lightly browned.

I have made Susan’s delicious Blueberry-Banana Bread (from FatFree Vegan Kitchen) a bunch of times. It is so moist and fabulously fat free. I highly recommend it. Yesterday, I was in the mood for traditional banana bread. Below is my traditional version of Susan’s recipe. So easy, yummy, and healthy!

• 2 tablespoons of fresh lemon juice
• 1/3 cup soymilk
• 3 large bananas
• 1 teaspoon vanilla
• 1/3 cup vegan sugar
• 2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup of chopped walnuts

1. Pour the lemon juice into the soymilk and let stand until it curdles.
2. In a large bowl, mash the bananas.  Add the soymilk/lemon juice, sugar, and vanilla. Mix well.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the banana mixture and stir.
5. Fold in the walnuts.
6. Preheat oven to 350F.
7. Spray a loaf pan with high-heat canola oil. Scrape the mix into the pan.
8. Bake for an hour. Let cool for about 5 minutes before removing from the pan.

Topped with earth balance organic buttery spread this is irresistible.

When I was little, one of my favorite ways to eat cucumbers was sliced into sweet pickles. Recently I remember this yummy summer treat, and I called my mom for the recipe. Refreshing and crisp . . .

• 2-3 cucumbers (about 4-5 cups sliced)
• 1/2 teaspoon of salt
• 1 teaspoon of celery seed
• 1/2 cup vinegar (I like brown rice vinegar.)
• 1/4 cup vegan sugar

1. Thinly slice the cucumbers. I use the thinnest slicer on my food processor; it slices them in seconds.
2. Place the sliced cucumbers in a shallow dish. I use a square 8×8 Pyrex baking pan with a lid.
3. Add remaining ingredients. Stir.
4. Place in the refrigerator for at least 6 hours. Stir 2-3 times during that time to make sure that all cucumbers contact the juice.

The celery seed makes these “pickles” different from their friends and I love that, but if you are into the more traditional pickle variety, use 1 teaspoon of dill instead of the celery seed.

I found Soyatoo Soy Whip at my health food store, and oh my, is it yummy (and expensive)! But as soon as I tasted it, I wanted to put it on chocolate pudding. So . . .

• 2 tablespoons cornstarch
• 1/3 cup vegan sugar
• ¼  cup cocoa powder
• ¼ teaspoon salt
• 2 cups unsweetened soymilk (If you have sweetened, cut back on the sugar a bit.)
• 2 teaspoons vanilla
• 1 tablespoon Earth Balance Buttery Spread

Mix the sugar, cornstarch, cocoa powder, and salt in a 2 quart saucepan. Gradually blend in the soymilk. Whisk together. Cook over medium low heat (4 out of 10 on my stove). Whisk frequently for the first 6-7 minutes. Then stir constantly with a wooden spoon (the kind with a flat side to scrape the bottom works best) until thick for another 7-9 minutes. Total cook time 13-16 minutes. Remove from heat and add the vanilla and butter. Stir well. Let cool for at least 10 minutes and stir occasionally while cooling. Pour into serving dishes. Place in the fridge and chill for about 2 to 3 hours. Makes about 2 cups.

Making this pudding does take some time (about 20 min) and focus (not to burn it), but I find the stirring very relaxing and the end result is well worth the effort. There are many pudding recipes that call for tofu, and I am sure they are wonderful. Since the soymilk I buy comes in quarts, I always find myself with soymilk that needs to be used up so this is pudding is an easy and yummy way use all of my soymilk. To make vanilla pudding, omit the cocoa powder and add 2 more teaspoons of vanilla.

1/2 cup (a quarter of the recipe) has 144 calories, 5 grams of fat, 1 gram of saturated fat, and 4.5 grams of protein.

We have tried quite a few vegan pancake recipes, and we like Moby’s recipe best for both taste and health. Moby’s original recipe and video is on epicurious. These pancakes are fat free and full of good stuff. The ingredients are inexpensive and easy to find.

We do not use Teflon coated cookware so I make pancakes in our stainless steel round skillet. With high-heat canola oil spray, they do not stick. Moby makes these pancakes by pouring the batter on the pan and then adding the fruit. This method caused lots of sticking on my stainless so I just gently fold in the berries into the batter before pouring onto the skillet.

• 1 1/2 cups spelt flour
• 1/2 cup oat bran
• 1/2 cup wheat bran
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups soy milk
• 1 cup berries (frozen unthawed or fresh)

Preheat a skillet to medium-low (4.5 out of 10 on my stove). Mix dry ingredients. Add soy milk. Mix well. Let batter set for a few minutes – it will thicken. Add berries and gently fold into the batter. Spray or wipe skillet with high-heat canola oil. Pour about 1/4 cup batter onto skillet making 3-4 pancakes at a time. Preheat oven to 270º. Cook pancake until golden brown on each side. Place in the oven to keep warm until you finish cooking. Makes about 12 very filling pancakes. Also yummy with raspberries.

ants on homemade trap

This spring we had our usual invasion of ants. In a hurry to rid our house of the these pests, I purchased those terrible, expensive, poisonous ant traps at the supermarket. I tried a total of 3 different brands/types, but the traps did not work, mainly because the ants were not attracted to the bait. So out of desperation, I looked online for natural ant traps and found a bunch of recipes. Basically you need a bait (honey) and a poison (Borax), and the ratio of each must include enough bait to attract the ants and taste good and just enough poison to eventually kill them. Below is the recipe that worked best at our house. It was magical (and very cheap). I should have started with the natural homemade solution first – silly me.

• 1 tablespoon of hot water
• 1 tablespoon of honey
• 1/2 teaspoon of borax

Place the ingredients in a small glass jar, shake to mix. Soak a cotton ball in the mixture, slightly squeeze out the excess liquid, and put the cotton ball on a small lid. Place the ant trap where you see the most ants. After the ants have disappeared, discard the cotton ball and keep the lid for reuse. This method got rid of our ants in 24-36 hours. The recipe will be enough to make about 3 ant traps, and you can keep the extra solution in a jar with a tight lid for at least a month.

Note about Vegan-ness: No, honey is not vegan. Nor does killing ants follow my vegan philosophy of loving kindness. I am open to suggestions on controlling house ants without killing them. Also, I think corn syrup may work as well as honey. We had honey in the house because I received it as a gift from a bee keeper friend. I enjoy honey in my tea, but I don’t purchase it.

Note about Borax: Yes, borax is a poison so as with any ant trap, keep this away from pets and children. Do not let your toddler lick the ant trap like a lollipop or your dog gobble it down as a treat. But rest assure, Borax it is not acutely poisonous to humans and a large dose of borax is needed to cause severe symptoms. According the MSDS for 20 Mule Team® Borax, acute toxicity is 2.66g/kg of body weight in rats (this is the LD50 or the dose needed to kill 50% of rats). Using that info, the lethal dose for a 15 pound child would be about 18 grams. The 1/2 teaspoon of Borax in this entire recipe weighs 2 grams.

As a vegan, I miss jello salads, but who wants to eat animal bone gelatin? Ick. Then I saw Susan’s recipe for Red, White, and Blue Fruit Terrine on FatFree Vegan Kitchen. It was so beautiful that I had to try it. Her recipe called for agar powder. I had never used agar until this recipe, and now I am a huge fan!

I did a little research and here is my “Ode to Agar-Agar”:

Agar-agar is an odorless, tasteless, vegetable gelatin made from certain species of red algae. It has been used in Japan since the 15th century. Available flaked, powdered, or in bars, agar-agar can be used as a gelling agent to make jellies, puddings, custards, etc.

So what is up with saying agar twice? It comes from the Malay word agar-agar meaning jelly. Many refer to it simply as “agar,” but I found a website that described different types of agars used in laboratories, and they were just plain nasty, so using the full word “agar-agar” is a good thing.

Not only is agar-agar a great vegan substitute for gelatin, but agar-agar gels more firmly than gelatin, and it sets and melts at a higher temperature. Agar-agar gels at approximately 88ºF, but once formed, it does not melt until 136ºF. Your “jello” mold will stay firm and beautiful at the picnic even in the summer heat.

Agar-agar is considered a health food. It is comprised of over 80% soluble fiber. It is high in iodine, contains trace amounts of calcium, iron, and magnesium, and is calorie free! The “kanten diet” (kanten is the Japanese word for agar-agar) recommends eating agar as a simple way to feel full. It works by expanding in the stomach, which means you eat less. And a study in Diabetes, Obesity and Metabolism showed the agar diet resulted in marked weight loss due to the reduced calorie intake.

To use agar-agar, add it to your liquid of choice (usually fruit juice), bring it to a gentle boil, then simmer while stirring until it completely dissolves (about 5 minutes). The liquid will gel as it cools.

Here’s a general guide on how to use agar in recipes:

• Substitute agar powder for gelatin using equal amounts.
• 1 tablespoon of agar-agar flakes is equal to 1 teaspoon of agar powder.
• To set 1 cup of liquid, use 1 teaspoon of agar powder or 1 tablespoon of agar-agar flakes.
• It is important to note that more acidic foods may require a higher agar to liquid ratio.

As for the Red, White, and Blue Fruit Terrine, I followed Susan’s recipe exactly except I couldn’t find agar powder, so I bought Eden Foods’ Agar Agar Sea Vegetable Flakes. I used 2 tablespoons of flakes for the recipe. With agar-agar, there are endless possibilities of pretty fruit dishes and vegan jello recipes! YUM!!