Tag Archives: vegan cuisine

#amwriting: The Vegan Road Trip

tacos and burritosI had planned to be out of town this week, babysitting one of the youngest of my grandchildren (13 months old), but alas! The four-year-old has a cold, and Grandma is not interested in having another bout of pleurisy — last fall’s episode was enough, thank you very much.

It’s a busy week, here at La Casa Del Jasperson. On Tuesday we will hosting a guest for a few days, an adult granddaughter who will be up from Los Angeles for the Memorial Day holiday weekend.

For me, traveling out of town for any overnight stay involves a lot of logistics, as I am vegan.  My daughters aren’t vegan, but all three have been in the past and know I’m not difficult to cook for. Bake me a potato, offer me some guacamole to dress it up, and finish it off with a salad dressed with oil and vinegar, and I’m a happy camper.

I know it seems odd to many people, but being vegan means I eat nothing that came from an animal. No cheese, no meat, no eggs. People immediately think “how complicated!” but it’s not complicated at all. It’s simply a diet that celebrates vegetables and grains and all the many ways to eat them. Vegans consume nothing from animals, vegetarians may or may not eat dairy or eggs.

So, what do I eat and how do I flavor it? Beans, rice, any vegetable, or grain. I do like certain tempeh dishes, as tempeh is made from soybeans, but differs from tofu (which I love for curries) in that it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh has ‘tooth.’ As in everything, how you marinate the protein, tofu or tempeh, before you cook it is what will make it tasty, whereas just plain tofu or tempeh is too bland. That blandness is that is what gives them the bad reputation among new vegetarians who don’t understand how to prepare them.

A great source of simple recipes for creating flavorful tofu and tempeh can be found at Veg Girl Rd .Com.

But you don’t have to cook these things for me. I’m happy with rice and veggies.

Flavor for gravies, pilafs, and soups comes from vegetable broth. There are two ways to get good rich flavor using vegetable broth, but my go-to store bought product for use at home is the reliable kitchen staple, Better Than Bouillion Vegetable Base. Otherwise, I make my own veggie broth base, using the recipe I found here: Homemade Vegetable Soup Base. It’s quick and simple, and is one of those shortcuts to great flavor that I regularly employ.

Other than that, I eat regular vegetables, just sautéed in olive (or any other organic vegetable oil) rather than in butter, which comes from cows. I use almond milk or coconut milk,  Tofutti brand Better Than Sour Cream, and also their Better Than Cream Cheese, two dairy-free and delicious products. I also use an egg-free mayonnaise, Veganaise, which tastes just like Best Foods Mayonnaise (Hellman’s if you are from the East Coast) but is made with no animal products.

bread machineThe great thing about being vegan is how little it costs to eat well. Going sans meat is the lazy person’s dream diet. It’s amazing how quickly you can get a meal on the table, and when you are making beans from scratch, the crockpot is your best friend. I even make my own bread from several different recipes using my bread machine, which takes less than five minutes to assemble the ingredients. It hardest part for me is remembering to push the button to start baking. (I laugh, but it is a problem.)

I would far rather spend my time writing than cooking, but meals in our household are celebrated. Our time at the table is where we come together and talk about the day and things that are important to us, and good food makes our mealtime cozy and comforting.

So, in honor of that family tradition, I offer one hour a day to the cooking gods, and try to be as creative as the fresh vegetables in the grocery store will allow. On the housekeeping front, I may spend 20 minutes a day tidying the house (or not), but the rest of the day is mine to do as I want, which is writing or reading. And, since I don’t spend a lot of time cooking for me, I don’t expect anyone else to either.

Portland, Oregon is paradise for vegans and vegetarians. The city and  surrounding suburbs are full of restaurants catering to those of us who are of the vegan persuasion, and so this road trip will be both full of family events and delicious.

Food is central to a region’s culture, and the West Coast, Portland and Seattle in particular, are great places for vegans and vegetarians to travel and dine when on the road. Fortunately for me, this area is where I do most of my traveling.

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#amblogging: why authors should blog, take 3: the vegan

avacado dinner salad

my favorite avocado dinner salad

One of the things I love most about writing is this blog. I have made so many friends though this little place on the internet. Blogging offers me the opportunity to riff for several hundred words on any subject I’m interested in, without interruption. Of course, I’m usually only interested in writing-craft, but this is where I come to discuss it.

Nothing improves your writing chops more than writing every day. Deadlines can be daunting but say what you will about not being able to write under pressure—I think that is when I do my best work.

And, today I don’t feel like talking about writing. I want to discuss food! As many know, I am vegan, but my descent into veganism was (sadly) not motivated by any high moral prohibition against animal cruelty. There is a certain amount of that, but it was always there in the the way I purchased food for my family. During the 1980s, much of our meat we raised ourselves, cage free, free range chickens, and sheep raised in traditional farming methods.

However, I have developed an auto-immune variety of arthritis that is triggered by meat and dairy–all forms of it. Whenever I go off my diet (and cheese is the big draw) I pay the price. So, I stay on my vegan diet and I feel good.

I have discovered a wonderful resource for amazing, healthy, vegan food: the internet.

I know! It’s not just for Facebook and online gaming.

There is information out there, and it’s all in blogs. One of the best sites for me is called The Minimalist Baker. Today the main picture on their site is a gorgeous image of peppers stuffed with cauliflower rice. That image is eye candy. I will definitely be making some form of this recipe.

Oh my gosh! That website, and the recipes Dana and John have put together are just amazing. I use more of their recipes as the basis of my own cooking than from any other website or book.

Changing your diet is difficult, because you have to change your habits. Sometimes you have to change the flavors you love, and learn to like new ones.

And if you are just starting out and can’t afford to buy cookbooks, the internet offers an incredible wealth of free information, and much of it in the form of blogs by people like me.

I love to eat as much as I love to read, and I could easily talk for hours on either subject. If you are passionate about a particular subject, a blog is a great place to talk about it. It brings together people with similar interests, and for a writer, blogging is crucial, as it gets your name out there. Blogging shows people you can write well, and blogging regularly forces you to be creative.

If you want to know more about getting your own blog up and running, see my post of December 14, 2015, Blogging is Writing TooThis post talks about how to use the new default system here at WordPress so that you can insert pictures and make a nice looking post.

  • Keep it down to about 1000 words more or less.
  • Use the spellchecker tool to look for obvious errors.
  • Write in draft form and don’t publish it right away–come back and read it over again, and make corrections.
  • If you use information found elsewhere, quote it and credit the author
  • Use images that are either public domain, or that you have the right to use
  • Put links to other informative sites in the text
chocolate chip cookies, vegan

chocolate chip cookies, vegan and yummy

Rule number one: be consistent. I began by blogging once a week on a now defunct site—but my actual posts were more often made only once or twice a month. I dreaded it and didn’t want to do it. My blog stats were in the tank because I wasn’t applying myself to it.

It’s a commitment, and authors are procrastinators, but we can write to deadlines when we have to, and it’s good for us.  Now I am writing three posts a week on this blog, and at least one post a week for each of several other venues. I spend Sundays putting my blog posts together, which I couldn’t do if I was still raising children, but you only need to blog once a week to keep your content fresh. Writing this post took me about 45 minutes, so that is a small time commitment.

But just like a healthy diet and a walk in the fresh air, a change of writing scenery is good for you.

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Vegans #GiveThanks too: The Famdamily Feast

1024px-Pieter_Bruegel_the_Elder_-_The_Peasant_Dance_-_1526-1530 to 1569I make no secret that I am vegan. It confuses my friends, and my family tolerates it. They worry what to feed me. I always say, “Vegetables.”

I like food that is
– made with Non GMO ingredients
– 100% meat and dairy free (vegan) made from ingredients with words I understand and can pronounce.

I don’t really care for the traditional vegan staple, the Tofurkey roast, although many vegans do enjoy that particular product. I LOVE Tofurkey brand’s tempeh products, and use them all the time.  I even like their 100% meat free hot dogs.

Field Roast celebrations roastI prefer Field Roast products, when it comes to getting my protein in a vegetable form. Thus, while I am roasting an actual organic, free-range turkey for my sadly carnivorous family, I will also make myself a Field Roast brand Celebration roast, with a cranberry glaze.

All of the traditional side dishes will be there but they will have no animal product in them–and there will be no  lack of Thanksgiving flavor at my table!

I will make the traditional sweet-potatoes, using Dandies vegan marshmallows.

There will be chips and salsa and guacamole, and  tea-bread and  chocolate chip cookies. No one but me will know they are vegan, because there are many great recipes that don’t require butter or eggs.

I will make mashed potatoes, using Earth Balance margarine (100% vegan, has no lactose in it) and almond milk:

  • 5 to 6 potatoes, peeled and chopped
  • 2 cloves garlic, peeled
  • 2 Tbsp vegan margarine optional
  • 1 cup Almond milk, warmed (rice milk if allergic to nuts)
  • Salt and pepper to taste

My mashed potatoes will pass the taste test–Courtney, the pickiest eater ever, will love them.

I will make Balsamic Roasted Vegetables with this glaze:

1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

homemade croutons image © connie jasperson

homemade croutons

I will also make a tasty Vegan Stuffing, using croutons made from homemade bread: Made like garlic bread, cubed, and seasoned with my own poultry seasoning. Baked at 350 for 25 minutes, stir half way through.

  • 10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
  • 2 Tbsp + 1 Tbsp olive oil
  • 1 Tbsp minced fresh garlic (2 – 3 cloves)
  • 1 cup finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1 cup dried cranberries
  • 1/2 cup minced fresh parsley
  • 1+1/2 tsp dried rubbed sage leaf
  • 1 tsp dried thyme leaf
  • Optional: 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 – 3 cups vegetable stock OR 3 c. water + veggie BetterThanBoullion to taste

Preheat oven to 400 degrees. Oil a large shallow casserole dish

  1. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  2. Turn oven down to 350 degrees F
  3. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
  4. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  5. Add parsley, sage, thyme, optional salt, and pepper
  6. Optional: Drizzle 1 Tbsp olive oil into the mixture
  7. Stir until until everything is well mixed
  8. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
  9. Bake in a covered shallow casserole or baking dish for 25 minutes
  10. Optional: Uncover and bake another 15 minutes to form a crusty top
onion and mushroom gravy

picture via google images

But the best part will be the ONION AND MUSHROOM GRAVY

  • 3/4 cup white or button mushrooms, chopped
  • 1 small yellow or white onion, minced
  • 1/4 cup vegan margarine
  • 2 1/2 cups vegetable broth
  • 2 tbsp soy sauce
  • 1/4 cup flour
  • 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
  • salt and pepper to taste
  1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sauté for just a minute or two over high heat.
  2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
  3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

And–there will be pumpkin pie and cherry pie, with coconut whipped cream, all made with all-vegetable ingredients.

Vegan pumpkin pie–for the recipe, click here: Food Network Vegan Pumpkin Pie

Food Network Vegan Pumpkin Pie

Food Network Vegan Pumpkin Pie

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