Thanksgiving shepherd’s pie

November 9, 2011 | 6 Comments »

If you know me, then you know that the closer it gets to Thanksgiving the more anxious I get. I start planning out my Thanksgiving feast and eventually decide I can’t wait for Thanksgiving dinner. Then I end up caving in and making a cheater version beforehand. Maybe you remember me talking about this last year when I made those awesome Thanksgiving taquitos? See? I told you! This happens EVERY year!

Well, this year I decided to try something different. Something not fried and on the healthier side. But equally comforting and delicious! I made the guys a traditional shepherd’s pie and while I was at it my version just sort of came to me. I took 2 of the Gardein Savory Stuffed Turk’y(s?) I had saved in the freezer and cooked them according to the instructions on the package. Once they finished cooking I sliced them up into chunks. I tossed it into a 9×9 inch baking dish along with 1 cup of frozen mixed veggies. Since I didn’t have the gravy packet that came with the turk’y (I used it last time I made them… I seriously eat more gravy than food, it’s sad) I had to make my own. My quick and easy go to gravy is this brown gravy from Happy Herbivore. I took 1/2 cup of the prepared gravy and tossed it into the baking dish and mixed it all up. Then I topped it all off with some mashed sweet potatoes. All I did was bake 2 medium sweet potatoes until tender. Then mashed them up with a 1/2 cup unsweetened coconut milk (not the canned stuff), 1 tablespoon vegan butter, and a dash of cinnamon. Then bake the shepherd’s pie for about 20 minutes at 375°. Serve with the remaining gravy.

This was definitely enough to keep me satisfied until Thanksgiving. Seriously good stuffs!

Easter candy

April 23, 2011 | 6 Comments »

Every year around this time I think to myself ‘I should make my own Easter candy!’… and I never do. This year I finally got around to it. And boy am I glad I did!

The only Easter candy I really miss since going vegan is the chocolate covered marshmallow eggs and the coconut filled eggs. So when I spotted both recipes online I figured I’d give it a shot.

I followed this recipe for the chocolate covered marshmallow creme eggs. I used Ricemellow Creme and vegan butter in place of the marshmallow cream and regular butter. Then I did my best to shape them into eggs. Yes, there’s A LOT of sugar in them and they’re incredibly sweet, but it is candy after all. It’s not super gooey and marshmallowy like the stuff I used to buy way back in the day, but they’re still very yummy. I had the tummy ache to prove it hahaha.

My favorite of the two is definitely the coconut filled eggs. I used this recipe as a base. I really experimented on this one though. It was a lot of work and it gave me one heck of a headache, but it was well worth it. I’d seriously do it all over again just to enjoy one of these pieces of chocolate covered coconut heaven.

First things first. I had to make myself some vegan sweetened condensed milk. I followed this recipe. I used unsweetened coconut milk (not the canned stuff) so that it wouldn’t be overly sweet. Once I was finished making the condensed coconut milk I refrigerated it overnight. Believe me when I tell you, this condensed milk turned out wonderful and really added that extra something to the candy.

I didn’t add corn syrup and I toasted my coconut before combining with the liquid mixture. Toasted coconut makes a world of a difference! I also didn’t use a heat proof bowl. I just dumped the ingredients into a small pot with the heat on medium/low and kept a close eye on it. Lots and lots of whisking! After I added the toasted coconut to the liquid mixture I scooped out some of the mixture using a teaspoon and shaped it as best as I could and placed it on a plate lined with parchment paper. Then I popped them in the freezer until nice and firm. To get them coated in the chocolate I found it easier to stick a toothpick in the side and quickly (but easily) dip the coconut into the chocolate, allow the excess to drip off, place them back onto the plate lined with parchment paper and back into the freezer until the chocolate hardened. It sounds like a lot of work and it kind of is. But WELL worth it. Trust me! Just look at the inside! Look at that toasted coconut! It’s wonderful!

And so that’s what I’ve been up to. Hope you all have a wonderful Easter!

Holiday baking

December 8, 2010 | 2 Comments »

These are the delicious gingerbread cookies that Ethan and I baked last week. Every year I make gingerbread cookies I use the same recipe. I don’t add the cloves though. I know I’ve mentioned this before… I don’t care for cloves. It really is a quick and easy gingerbread cookie recipe. Of course I’m the one who ends up eating them all. No one here likes gingerbread. I know. How weird are these people?

Anyway, not everyone says meh at cookies. In fact lots of people love them. Which is why I’ll be sending some delicious baked cookies to my close family and friends this year for Christmas. My cousins have already voted for a pumpkin/oatmeal combo. I’m not really sure what to send everyone else though. What are your favorite holiday cookies? Is there something you bake more of during the holidays? I’d really appreciate your input. I do have a holiday baking cookbook, but I’d rather see what you wonderful people have planned.

Oh and before I go, EatAChiquita featured my Banana Bread French Toast! You can read the article and get the full recipe here. Isn’t that cool? It sort of made my day.