Gonna Go Walk the Dogs

Fill Up Your Boats!

So, Veganmofo 2019 is over ...and it is a hot Labor Day weekend. I can't believe it is September already! We didn't want to heat up the kitchen and I had bought some Belgian Endive last week so I decided to make stuffed endive. I make this veggie crab salad that will knock your socks off! I order the vegan crab from May Way - but you can sub with any brand you may find in an Asian market or use diced tofu...it's all in the seasoning!

What's so great is that endive is the perfect start to great party food - separate the leaves and you have little boats to fill with this salad. It is mandatory that you dice and mince all of your ingredients. Let's go!

2 cups vegan crab, minced

2 stalks celery, minced

1/2 bunch each, parsley and cilantro, minced

3 green onions, minced

1/4 cup sweet pickle relish

4 tbsp vegan mayo

1 tsp Old Bay Seasoning

1 tsp salt and pepper

Juice from one lemon

Mix everything together and stuff your endive. Feeds 4 was an appetizer. Just top with some tomatoes from your garden and you are set!

Wrap Up Day 2019

Vegan Mofo 2019 is over already! I can't believe it - where has the time gone? I watched and shared many mofo posts this time around #19 especially on IG and one follower I have is @ambereatsveg. She posts the most amazing dishes -you have to follow her too (here is her blog...http://www.thisveganlyfe.com/2019/08/beets-and-tofu.html).

I was super inspired by a heirloom tomato salad she shared and since it is summertime here and I have a ton of tomatoes I thought - why not!

I am a purest so my version is even simpler - tomatoes, red onions, basil and vinegar, salt and pepper. I let the tomatoes sing! Try it on a hot day, you will be refreshed and renewed! Serve this at a party and it will be the star dish. The secret into pick the ripest tomatoes. And always, always, add love. Chao everyone, see you next year - be true to yourself and as always, celebrate vegan!

Oceanside, Sweet Oceanside

Food inspired by a favorite city. Here we go. I am going to play with this a bit.

We moved to downtown Oceanside seven years ago. Oceanside is a military town - being so close to Camp Pendleton. There are barber shops and cleaners on

every corner. The city has been under going a transformation the last, say, three years. New businesses are popping up everywhere, boutique hotels and condominiums, restaurants, you name it. Oceanside is becoming the "it" place. It is pretty awesome to watch and take part in this adventure. We can walk or bike  to everything - post office, beach, restaurants, etc. It is an enjoyable life. 

The restaurants have vegan options everywhere as well as vegan popups. Being vegan isn't hard at all anymore. Take Harney Sushi - down a block and across the street - they make killer asparagus tempura roll and a yam roll to die for.

Walk the Oceanside pier - the longest pier in the United States and have a veggie burger at Ruby's Diner...

If you are around on Thursday evening walk about the Sunset Market and visit countless vegan street food options - music and crowds included. Take a look at this delicious Gyro Salad!

Thirsty? Bagby Beer serves up hundreds of quenching beers on tap as well as vegan hoagies, dogs and the Impossible Burger!

And there are more vegan eateries on the way! Eve Encinitas is oping up a location just a block away in the other direction! Check out those Jackfruit Tacos!

Good Stuff. Yep, we are living the life. Please come back tomorrow for VeganMofo 2019 Wrap Up Day.

It is going to be grand!

Hearty & Healthy

On this 29th day the prompt is Breakfast.

Over the years my yin for breakfast has surged and waned -the first few years I was vegan I always either made oatmeal or hash browns. It is a whole different story now.

My sister always loved the dreaded Egg McMuffin. A few years ago I veganized that and now that is the go to for a quick grab and run.

What is better than a McVegan sandwich muffin with the works? Come on, you know you want it.

Chill

It's hump day and according to the Vegan Mofo prompts, it is time for a drink...last time we were in Yosemite we stopped in for a drink at one of the local restaurants and enjoyed Bloody Marys. And I do mean we enjoyed it - that drink cost $20 each! It was really yummy but needed more spice. (Why does that happen so often?) Well, today I am going to share my recipe for the best Bloody Mary ever! 

1/2 cup tomato juice

6 tablespoons vodka

1 teaspoon vegan Worcestershire sauce

¾ teaspoon freshly grated horseradish

4 dashes Tabasco

1 pinch salt

1 dash freshly ground black pepper

3 teaspoons pickle juice

¼ teaspoon fresh lemon juice

About 1 cup ice cubes

Dip your glasses in jalapeño juice and follow with smoked salt.

Mix all ingredients and then pile on the garnish!

Make it your signature drink!

Whatever you prefer works!

Just don't forget the pickle juice in the mix! That's the secret to this drink!

 

Chan Hew (I am Hungry)

I have always wanted to go to Australia and hope to do just that in the next few years. And, while in down under, I want to visit Thailand. Thai food is colorful, cheap and the people are friendly I am told. And I love the spice, sweet, sour, salty and bitter balance. I decided to make a Coconut Soup, one that I have made countless times because it is so satisfying.

1 tablespoon sesame oil 2 tablespoons grated fresh ginger 1/2 cup chopped shallots 1 stalk lemon grass, minced 2 teaspoons sirracha 2 thai chilies, sliced 4 cups vegetable broth broth 3 tablespoons tamari 1 tablespoon agave syrup Heat the oil in a large pot over medium heat. Saute and stir the onion, shrimp, chilies,mushrooms and ginger - deglaze with the lime juice. Slowly pour the vegetable broth over the mixture, stirring continually. Stir in the tamari and agave syrup. simmer for 15 minutes. Stir in the coconut milk and lemongrass; simmer all ingredients another 15 minutes, adjusting seasoning to taste. Garnish with cilantro.

3 (13.5 ounce) cans coconut milk 1/2 pound fresh shiitake or cremini mushrooms, sliced 1 pound vegan shrimp 1/4 cup bamboo shoots, sliced   Fresh lime juice of 2 limes Salt and pepper to taste 1/4 cup chopped fresh cilantro

 

Chan Im. (I am full). Come back tomorrow and I will make you a wicked cocktail!

 

Touch My Heart, and Stomach

As I open into the last week of VeganMofo 2019 and all of my vegan foodie memories, the prompt today is making a dish that transports me back to a favorite vacation...well, I am going to mix up this prompt a bit and talk about Dim Sum. 

When I lived and worked in Los Angeles my coworkers and I would go to China Town on lunch breaks and eat dim sum - those small bite sized dishes that are served in bamboo steamer baskets or on small plates. The word dim sum in Chinese is commonly translated to “touch the heart”. These small portions of food can be savory or sweet and prepared steamed, baked or fried. And yes, they certainly do touch my heart. The waiter would come by our table every 5 minutes or so with a new cart of morsels to try - such memories.

Potstickers. Rice Ball. Spring Roll. Wonton. Sui mai. Boa.

Wow. Let's make Siu Mai dim sum.

Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. These are some of the easiest dumplings to make since you do not have to enclose them—and they are some of the prettiest since you can see the ingredients inside. Filled with Chinese black mushrooms, green onion and your fav vegan protein, the color and texture combination is complemented by the veggie crumbles and seasoning.

• 3 dried Chinese black mushrooms 
• 6 ounces vegan protein like prawns or tofu
• 1 green onion
• 1 teaspoon minced ginger
• 3/4 cup veggie crumbles
• 1 tablespoon vegan oyster sauce
• 1 teaspoon Chinese rice wine 
• 1 teaspoon sesame oil
• 1/2 teaspoon raw sugar
• 20 gyoza wrappers (or wonton wrappers cut into circles)

Soften the mushrooms in water and squeeze out if  using dried and cut off stems. Mince the mushrooms, vegan shrimp, and green onion. Combine with the ginger and crumbles. Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly. Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed. Line a steamer basket with parchment paper or cabbage leaves. Steam over boiling water until the filling is cooked through, 5 to 10 minutes. Enjoy!

 

Apps Please!

I love Indian food so it was a no brainer when I learned today is about favorite international dishes! And I love appetizers - those small bites to tide you over before the meal so naturally I thought about pakoras and samosas.

A samosa is a fried or baked dish with a savory filling, such as spiced potatoes, onions, peas, meat, or lentils while pakoras are battered pieces of food such as veggies that are fried - and both dishes  are  a favorite for street vendors. Today we are doing samosas! Get out your dipping sauce!

 

SAMOSAS

4 medium size potatoes (boiled and peeled)

1 cup green peas (boiled)

1 inch ginger piece

10 cloves garlic

4 green chillies

1/2 teaspoon mustard seeds

4-5 curry leaves

1/2 teaspoon cumin powder

1/2 teaspoon red chilli powder

1/2 tsp turmeric powder

Few coriander leaves, finely chopped

2 cups all purpose flour 

1/2 teaspoon cardamom seeds

Water to knead dough

Salt to taste

Oil for deep frying

 

Put ginger, garlic and green chillies in a chopper, or you can use mortar and pestle for pounding them. Chop finely and keep aside.

Boil the green peas and pass through a sieve top mash them.

Peel the boiled potatoes, mash in a big bowl and keep aside. 

Heat 2 tablespoon of oil in a pan, add curry leaves and mustard seeds. When the seeds starts to pop up, add finely chopped ginger-garlic mixture and stir on a low flame. 

Add mashed potatoes, boiled green peas, salt and spices. Mix with the help of spoon and make a nice mashed potato mixture. So that we should be able to fill it on samosa cone. 

Add chopped coriander and mix thoroughly. Leave to cook for 2-3 minutes on a low flame, and then keep aside, till you make the outer layer of samosa.

Let's start making the outer layer (cone) of samosa. Take a big bowl and combine the flour, salt, 2 teaspoon of oil and cardamom seeds. Mix all the ingredients very well and add water bit by bit to knead the stiff dough. Cover the dough with muslin cloth and leave it to rest at least for 20 minutes. 

Divide the dough into small equal size balls. Take one ball or portion and roll in a small round shaped roti. 

Make a thin roti, cut it into half like a semi circle. Place 1 tbsp of potato filling in center of roti. Fold from both sides and then from down and upside. 

Try to make an ice cream cone. Slightly press the overlapping sides and hold from upper side and slightly press the potato filling towards bottom of the cone. Use little bit of water to seal the upper side of the samosa. 

Repeat the same procedure with all other balls. 

Heat sufficient oil in a pan and drop 2 samosa’s at a time in hot oil. Take out when golden brown and drain on paper towel.

Enjoy!

Tripp'n

Week four is about creating memories. What better way to do that than with delicious vegan food!

Day 24 calls for a road trip. Whenever we go for a long ride we bring snacks.It just makes sense. In the 6th hour...everyone gets hangry. Snacks can vary - fruit, popcorn, trail mix....or trial mix cookies!

Here is my recipe for Grand Munchies...when you get the munchies on the road:

2 1/2 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon fine salt

1 cup (2 sticks) unsalted vegan butter, at room temperature

3/4 cup light or dark brown sugar

3/4 cup raw sugar

1 small mashed banana

2 teaspoons vanilla extract

1 (1.69-ounce) pack M&M chocolate candies (1/4 cup)

1/2 cup coarsely chopped crunchy pretzels

1/2 cup dried cranberries or raisins

1/2 cup roasted peanuts or chopped roasted nuts

1/3 cup chocolate chips

 

Mix all ingredients except for the candies, nuts, pretzels, etc. Blend in the extras. Drop by spoonful on a baking sheet lined with parchment. Bake at 350 degrees F for 10 minutes or until golden brown. Try not to eat them all before your trip!

Disney Celebration

Today's prompt is inspired by a favorite season or celebration...I pick Disneyland. Almost every summer we would go to Disneyland. The family would get up early and get there as the park was opening and then we would leave after the Main Street Electrical parade ended and the park closed. We road the Matterhorn, The Teacups, and Mr. Toad's Wild ride. And we ate frozen bananas. Man those were good. And they are easy to make. Peel, dip in dark chocolate and roll in nuts. Freeze.

How long has it been since you've had one?