We're Moving!!!!!!!!!

Hi friends!  We are stretching our limbs and trekking over to a new blog site.  We have already moved all of our posts over and all new posts will be listed at the new site.  PLEASE come see us and comment and follow us over at wordpress.

http://veganhappymeals.wordpress.com/

Peace, Love, and Veggies,
Emily and Jennifer

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Vegan Chocolate Chip Cupcakes! Shhhh.... No One Will Know!

This weekend I was seriously craving some cupcakes.  There is nothing more domestic to me than making cupcakes for the entire family.  It fills the house with a warmth that cannot be matched.  Ahhhhh, cupcakes.  Can you tell that I am a fan?  Not only do I enjoy the taste of cupcakes; I love that they are portion controlled.  You can eat one without feeling too terribly guilty and you don't have to ask for a tiny slice.  Now that being said I made this batch of chocolate chip cupcakes with chocolate icing and it made about 48 cupcakes.  In a house of 4 people this is entirely too much.  I kept about 15 cupcakes and wrapped the rest up to pass out to family and friends.  I failed to tell anyone in the house that these were made with tofu.  After returning home I found one lonely cupcake remained. So much for sharing. 

I came up with this recipe by drastically modifying a cupcake recipe from the cookbook Modern Baker.  You can tweek this to your tastes.  Remember to have fun cooking; a happy cook makes for good food.

Vegan Chocolate Chip Cupcake Recipe

Ingredients:

• 2 3/4 cups All Purpose Flour
• 2  1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 1/2 cups of sugar
• 1 package of tofu
• 6 Tablespoons of milled golden flaxseed (replaces egg)
• 2 1/4 cups of vanilla soymilk
• 2 tablespoons of vegatable oil
• Juice of one lemon
• 3/4-1 cup of vegan chocolate chips

Preparation Instructions:
Preheat your oven to 350 degrees.  Grease your cupcake pan or use liners. 

I use a stand mixer but I am sure that a hand mixer would be just fine.  Drain the water off of your tofu and dump into the mixer.  Beat it for a minute or so until it is creamy and then start adding your other ingredients.  Do not add the chocolate chips until you are done mixing. Your cupcake batter will be a little thicker than normal but will taste the same as traditional batter.  Stir in your chocolate chips.  Fill your cupcake liners 2/3 of the way full.  Bake for 20 minutes and let cool completely before icing.

I found the recipe for the frosting by Melissa Ray Davis on this blog!!

http://hubpages.com/hub/Vegan-Chocolate-Frosting-Recipe

Vegan Chocolate Frosting Recipe

Ingredients:

• 1/2 cup vegan margarine
• 2 cups vegan powdered sugar*
• 1 tablespoon vanilla extract
• 2 tablespoons vegan soymilk
• 1/3 cup cocoa powder (or more)
• a dash of salt

 Preparation Instructions:

1. Soften the vegan margarine.

2. Using an electric mixer, cream the sugar into the softened margarine. Then add the vanilla extract, soymilk, cocoa powder, and salt. Mix well. If it is too thick, add a very small amount of soymilk, and if it is too thin, add more powdered sugar. Continue to mix until the frosting is light and fluffy.

3. Frost your cupcakes.
4. Refrigerate for at least an hour to let the frosting set. Enjoy!
5. To store, seal the cupcakes in an airtight container and keep refrigerated.



Vegan Pizza MMM MMM GOOD!!

Need: Pillsbury original pizza crust, tons of veggies, tomato sauce.

Follow the instructions on the package of pizza crust.  If you have time to make your own that is great....but a little cheating is a great time saver!!  You need to roll it out and then pre-bake the crust for just a bit.  Throw on the sauce...the pizza dough says 1/2 cup but I think next time we will add more cause it was a little dry in spots.  Then throw on all the veggies you want. Finish cooking and enjoy!! As you can see in the picture below, this was a hit.

A Mother’s Love. Why I am Transitioning to Veganism.

A Mother’s Love.  Why I am Transitioning to Veganism.

by Jennifer Locker

I came to vegetarianism not through a love of animals (though I do), or a desire to be healthier (again, I do), but rather a bad experience with a chicken nugget.  Yes, that is right.  I was grabbing a snack on the road to see Elmo Live with my daughter when I was grossed out by a nugget.  Without going into gory, disgusting details, I believe that you can get the idea.  We all know on a fundamental level that chicken nuggets are gross to begin with, and this one took the proverbial cake.  After that, every time I thought about eating meat, I would become disgusted and remember that moment in the car where I felt physically ill; and almost caused a pile up on the interstate.

So, vegetarianism has been fine.  No major changes other than not eating flesh.  I can do that.  I just couldn’t fathom giving up cheese.  My mother has been a vegetarian since the late 1980’s, and my sister for most of her life.  My sister has been vegan for a while, an animal rights activist forever, and will soon join PETA in an internship over the summer. (YAY! Emily)  My brother and I were still meat eaters, though both of us were extremely picky about our meat and  would not eat meat off of the bone (because that’s better right?).  Funny thing is that my daughter seems destined to be a vegetarian by herself.  At almost 2 years old she still doesn’t like meat.  She will eat vegetable soup for days but stick a piece of meat in front of her and she won’t even attempt to eat it.  She also dislikes eggs and cheese, which I never quite appreciated until now.

My sister and I decided to make this blog about meatless recipes because I am a long time lover of food and cooking.  I even toyed with the idea of attending culinary school, and was accepted into the Culinary Institute of America.  I didn’t move because I felt that I couldn’t stand that much distance between myself and my family.  So, instead of becoming a chef, I simply cook.  I read recipes and blogs about recipes and could spend hours in the grocery just looking at what is new and exotic.  When I stopped eating meat, I took it as an adventure to try new things.

I have a long commute to work, over an hour, and adding to my monotonous boredom is the fact that I also have a radio that doesn’t work; and a boyfriend that likes to sleep the entire trip.  I decided to look for some podcasts about vegetarian cooking.  I came across a wonderful podcast called Vegetarian Food for Thought by Colleen Patrick-Goudreau. http://feeds.feedburner.com/VegetarianFoodForThought  I downloaded a few episodes to try it out and was overwhelmed.  Her compassion for all living things, her honesty, and ability to look at the real truth about animal consumption was eye opening to say the least.  I have always felt guilty when hearing that someone was a vegetarian or vegan because in my heart I knew that was a better way of life that I too wanted to be a part of my identity.  I was not following my truth.  I was doing nothing instead of doing something.  If I couldn’t be perfect then I just wouldn’t do anything.  After all I could never give up dairy.  (Listeners of Colleen’s podcast should find those sentiments familiar.)

So after listening to many of her podcasts, which were rarely about recipes, and aimed at vegans, I came across one that actually made me want to stop eating dairy.  Cheesy, buttery, creamy, dairy.  This podcast was about cows.  I disliked thinking about cows being killed for food, but who would like thinking about killing living things.  That is why butchers are now in the back of the stores away from sensitive eyes.  But what could be wrong about using their milk for food.  They weren’t killed, they spent a life being cared for, and we all must have jobs to earn our keep.  Right?  Well, I learned a little more than I was expecting too. 

Cows are big, gentle creatures that have a 9 month gestation period, just like humans.  On dairy farms they are impregnated about once a year.  When they give birth, they are allowed to nurse their babies for just a day or two, to allow them to get the colostrum that they need.  The babies are often fitted with devices that actually hurt the mother when they try to nurse so that the mother will kick the calf away from her. Male calves are then taken to be turned into veal, and female calves will follow in their mothers’ footsteps producing milk for humans.  What broke my heart was thinking about the mothers who had just given birth.  Here they just wanted to love on their babies they had carried for 9 months and just given birth to.  Their babies were ripped from their teats and they mourned.  As a mother I cannot comprehend this sadness that they felt.  This overwhelming feeling of being helpless, powerless, and devastated.  There is no bond like that of a mother and child.  They truly are born in your heart. 

As a mother I cannot condone this being done to any animal for the sake of producing milk, which we do not need.  Human babies and animal babies all wean themselves away from their mother’s milk.  Why should we, as adults, feel that milk is something to be desired and used for our gluttony?  You may not agree with me, and that is fine for now, I still love you.  But as for myself, I choose to follow in my own daughters footsteps.  I will choose not to support an institution that is cruel to mothers and their babies.  I choose veganism, and though I am still learning, and so far from perfect, at least I am doing something.

Please go check out Colleen’s podcast and her website http://www.compassionatecooks.com/.  This weekend I will be experimenting with vegan cupcakes and will have new recipes Monday! 

Quick and Easy Veggie Pasta Salad

When you are pressed for time through the week; the last thing you want to do is cook a huge meal.  You have laundry, baths, The Big Bang Theory...what's a mom to do?  Turn a super easy side dish into the main course!  What's better than pasta salad?  You can prepare a huge pot of pasta and individualize each serving to every picky eater you have! This not only allows you to please everyone, but also to be creative and discover wonderful, new flavor combinations. 

Here is my standard take on this enigmatic meal:

Quick and Easy Pasta Salad

• 12 oz (or a small box) pasta -whichever you prefer or have on hand
• 1 can black beans
• 1 can corn
• 1 can peas
• 1 cup of creamy italian dressing
• parmesan cheese to taste

Cook /drain/rinse pasta in cold water.  Drain and rinse all vegetables. Throw pasta, vegetable, and dressing into big bowl and toss well.  Sprinkle pasta with pamesan cheese. 
Other awesome additions:

• chopped onions
• olives
• tomatoes
• asparagus
• broccoli

Enjoy and don't forget to pack the rest for lunch tomorrow!

Eating Out-Pad Thai with Tofu

It's Friday! What does that mean? Well, a paycheck, the start of the weekend, and a lunch not brought from home.  Today I thought I would try the Pad Thai with Tofu from the Asia Cafe'.  First let me be honest.  I am scared of tofu.  I have a problem with the texture if it isn't made into something creamy.  I normally order the spring rolls and plain lo mein, but today I wanted to be brave and mix it up with something new.  Their description of the dish sounded wonderful.  Pad Thai: Stir fried narrow noodles wtih bean sprouts, carrots, crushed peanuts, and egg with tofu.  It had the little spicy warning label next to it, heck yeah!  I got it to go and once back at my desk I opened up my wondeful smelling dish.  It looked great.  I tasted it, expecting a heat explosion in my mouth and .....nothing.  Hmmmm....maybe the heat was at the bottom.  I tried again.....still nothing.  This was not bad tasting at all but there was a general lack of any flavor.  I gave some to my friend at work and she agreed that it was bland.  Not bad, just bland.  And as for the tofu...it was as I feared.  Mushy.  The outside was browned a little but the texture left much to be desired.  Meh, I will be sticking to my lo mein and spring rolls. Those are lovely choices if you should trek there. You also must try their mango iced tea; it is made in house and absolutely delicious! 

Asia Cafe'

1600 Leestown Road, Ste 164

(next to Kroger)

859-455-8028

Vegan Banana Pancakes!! Best Served in Jammies....

Who doesn't like warm banana pancakes?  Well if you don't, then I'm not sure that we could be friends.  Saturday morning in our house is the day that mom (me) fixes more than a bagel.  Don't judge me I have a toddler.  We still get up at the butt crack of dawn (see toddler), but at least we generally don't have anywhere to rush off.  I came up with this recipe because I wasn't in the mood for our traditional blueberry pancakes.  They were a complete hit!  So the next time you are craving some yummy comfort food try these Vegan Banana Pancakes. MMMMM!!



Vegan Banana Pancakes

• 2 C of Bisquick
• 1 C of Soy Milk (I like using the Vanilla for more flavor)
• 2 T of Golden Milled Flaxseed (this is in place of the eggs and makes pancakes super fluffy)
• 1 T of Vanilla Extract
•  1/2 t Cinnamon
• 1/2 t Ginger
• 1/4 C Sugar
• 1/2 t Nutmeg
• 1 Large Banana sliced about 1/8 in thick

Mix all of the ingredients except for the banana. Get your skillet hot (med-high heat) and pour about 1/4 cup of batter into a pancake shape (circle-duh!).  After bottom starts getting nice and golden place a few slices of bananas onto the top and then flip the pancake and cook the other side.  Serve with syrup or in the case of the above picture, homemade whipped cream.  This batter should make at least 8 pancakes so you can totally halve the recipe if it's just for one person.  Or be a glutton and make the whole batch for yourself cause they are that good!  They also keep well in the fridge and are a yummy snack cold!