Going Vegan in Alabama

I got caught again by not pre-planning. My sister-in-law decided to have a Christmas Cookie Exchange. I Knew it was coming up -- time flies it seems when you're my age LOL.

Anyway, I had half decided to make my pre-vegan specialty No Flour Chocolate cookies but change out the egg whites for vegan egg white substitute. I was pretty sure Publix had Ener-G ® Egg Replacer in their "organics" section. Yet hadn't bought any (I had the other ingredients on hand--which I'll list below). To make a long story short -- today was the Cookie Exchange & I didn't have the egg white substitute, so decided to make Vegan Cinnamon Sticky Buns with Pillsbury Crescent Rolls (recipe will follow).

Vegan No Flour Chocolate Cookies
(use at your own risk -- haven't tried this, yet it should turn out okay ...

Preheat oven to 350

Ingredients:
3 Cups Confectioners Sugar
1/2 Cup + 3 Tablespoons of Hersheys Special Dark Cocoa Powder (100% Cacao)
1/4 teaspoon salt
3-4 mixed up Egg Whites from Egg White Substitutes
(you can use Ener-G ® Egg Replacer, or Visit VegKansasCity.com for other Egg Substitutes
1 teaspoon Vanilla Extract

Mix well Sugar, Cocoa & Salt in bowl
Stir in 3 Egg Whites & Vanilla Extract
(be extra careful Not to get the batter too runny -- needs to be stiff)
Drop batter by teaspoonful on oiled parchment paper or oiled cookie sheet.
Bake for 15 minutes until tops are broken

Let them cool completely before attempting to remove them from parchment paper or cookie sheet
Should make between 30 - 36 cookies.

Here's the Recipe for what I did take to our Cookie Exchange ...

Vegan Cinnamon Sticky Buns w/Glaze

Pre-heat oven to 375

Ingredients:

(2) Pillsbury Crescent Rolls Cans

Filling:
3/4 cup of Sugar
2 Tablespoons of Cinnamon
1 teaspoon of Vanilla Extract
About 1/4 cup Canola Oil (yes I know the Rumors about Canola Oil -- go read about the Debunking of Canola Oil Myths them at About.com
You will have to add the oil until you get the right consistency -- you don't want it too runny.

Procedure:

Beginning with One can of the Pillsbury Crescent Rolls -- take out the rolls carefully trying Not to have them become separated. Lay 4 rolls together and pinch together to make a rectangle, below this rectangle, lay 4 more. Pinch them all together to form about 15 inch long by 6 - 7 inch wide whole rectangle.

Spread 1/2 of the filling on the rectangle. Carefully roll it beginning on the long side. Cut 1 1/4 quarter slices and lay on a greased cookie sheet with each one "almost" touching.

Repeat above with Second Can of Pillsbury Crescent Rolls.

Bake for about 14-15 minutes.

While baking make glaze.

2 Cups Confectioner Sugar
2 Tablespoons Oil
1 Teaspoon Vanilla Extract
2-3 Tablespoons of Hot Water (if needed)

Mix all together until smooth.

The result -- Some of the sticky buns didn't rise too well but that was okay.

I placed the Glaze in a pretty bowl on a large round platter and surrounded it with the
sticky buns -- didn't want to add the glaze directly onto the buns incase guests didn't want all that much sugar.

The outcome -- Success! Most were gone at the end of the Christmas Cookie Exchange.

Here are a few helpful sites for Vegan Baking and Vegan Substitutes.

VeganBaking.net - Cookies
Vegan Substitutions
Accidently Vegan Foods -- An Extremely helpful page that lists TONS of mainstream food items that are Vegan
Vegan Products Guide

Many people choose to become vegan because they feel the diet is healthier for them. They also feel it is more humane, and more environmentally friendly.

As a rule, most vegans and vegetarians do not have as many of the diseases that those who eat meat / animal products. Many people who already suffer from certain ailments and switch to being a vegan may begin to feel much healthier.

When vegans eat, they are fully aware that no animal has suffered at their expense. For some, this is one of the main reasons people become vegan or a vegetarian.

Although non-vegans, may view this diet as extreme, it really is not that difficult to switch. In the last few years, vegan foods and products have become much more plentiful and easy to buy.

One of the advantages of becoming vegan is the increased energy most people feel after a few months. With a diet filled with whole grains, fruits, nuts and vegetables, you would be amazed at how full you can feel by eating less.

Many vegans take it a step further and stop wearing any type of clothing that is an animal by-product like leather and fur. Again, in the last few years, more and more stylish non-animal clothing has become available and it is fully fashion-forward.

When people choose to become vegan, they are making an environmentally friendly, animal friendly and healthy choice. It is not as hard as it may have been even just 5 years ago. The availability of vegan foods keeps growing -- try it today.

Squash and Apples are abundant right now, so let's take advantage of these in season good for you vegetables with a Squash and Apple Bake Recipe.

The bonus of this dish is high in vitamin A, cholesterol free, and almost sodium-free.

Ingredients:

2 ½ cups fresh winter squash, cut into ½ inch slices

1 ½ cups apples, skin removed and cut into ½ inch slices

1-teaspoon nutmeg

2 teaspoons cinnamon

Preheat oven to 350 degrees F. In an 8" X 8" pan, alternate layers of squash and apples. You will want to end with apples on top layer. Sprinkle the nutmeg and cinnamon spices over the top layer. Cover the pan with aluminum foil and bake for approximately 45-60 minutes, or until squash and apples are tender. Remove the foil and bake another 10-15 minutes -- so excess liquid will evaporate. Cool a bit before serving.

Yummm -- makes the house smell wonderul too!

A miscellaneous post:

* Vegans like anyone else need to be aware of their calorie intake and salt intake and sugar intake. You don't want to get fat or feel bad when on a vegan diet.

*A pizza stone is an excellent baking tool -- especially if you love to make pizza.

* 1/2 cup quinoa and 1 cup water in the rice steamer should make enough for two servings.

That's it for the miscellany

Here is an super helpful site to click and create Vegan Loafs! -- Amazing!

The Oven Quinoa Risotto with spinach is an excellent risotto recipe and is delicious.

It is incredibly easy to prepare and a great dish to "do ahead." You prepare it in one pan and mix and bake for 40 minutes. While it's baking you could be getting ready for work or doing other dishes to go with it.

The Basic Scone Recipe is a little tricky, plus it calls for non-hydorgenated shortening that is not always easy to find. It also tells you decide on the extract and spices to use. Also, directions say to press the dough into a circle and cut it into 8 pieces, which are huge. You may wish to half the dough, then press and cut each half into 8 pieces.

Vegan baking can be fun, yet it can be "fatting" so, bake away and give away is my motto.

Another incredible Gladcow recipe is the Maple Mustard BBQ sauce. You could use it as a tofu marinade, then bake the tofu, use it with white beans for bbq beans or use it with seitan and make a bbq sandwich.

Other recipes suggested are the Not Curry and GGBs Oatmeal Cookies. It will take a long time to try all the yummy recipes in this cookbook!

On the VRF, a "Gladcow Week 2009". was organized. Members who wished could prepare recipes from the Gladcow Cookbook buy Summer Keightley and report on them. Here are three recipes that are good:

Cheezish Macaroni,
Basic Muffins (zucchini/walnut variation)
Quinoa Mushroom Oven Risotto with Spinach

This is a wonderful vegan cookbook with 61 pages of recipes -- you may want to try them all. It costs just $15.

Summer's cookbook is very helpful for vegan cooking. Her recipes include easy to find ingredients.