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the amateur vegan

this is my little way of sharing my love for all the awesome food I've found through veganism. I hope to inspire you a little to try to live an animal product free life :)

Sufferin' Succotash (well, kinda...)


Why "kinda" do you ask? Well, technically a succotash is a mixture of lima beans and corn, and I didn't have lima beans, so I used edamame instead. I bought a package of frozen ones, and they come in individually packaged servings, which is awwesome because you don't have to worry about your little beans getting frostbit while they await your next dish!

This recipe is actually a combination of 2 recipes put together. That's right. 2! 2! 2 recipes in 1! You can thank me later. This dish was simple, really tasty, and oh-so-fresh. So perfect for summer, and it's pretty too! I think it'd be perfect for a get together. We ate it warm, but I don't see why you couldn't eat it cold. I think it'd still be tasty.

The bed of orzo is the first recipe. It actually called for Arborio rice, which I thought was in the pantry, but it wasn't, so we improvised. I would have preferred to have the rice for the grain factor, but it's not like orzo is giant rotini or something. I'll post the original below though.

Oh! and these are both from the lovely Alicia.

Hot Rice with Cold Lemon, Basil, and Tomato
1 cup Arborio rice
2 T. evoo
3 T. lemon juice
3 pinches fine sea salt
2 pinches fresh ground black pepper
1/2 cup (or however much your little heart desires) fresh chopped tomato
2 T. chopped fresh basil

Cook up your rice (or orzo. hey, *I'm* not judging you!) and place it in a mixing bowl. Add the olive oil, lemon juice, salt and pepper. Mix well, add the tomatoes, and sprinkle with basil. Toss to combine.

Yeah, it's that simple.

Summertime Succotash

1 T. Earth Balance butter
1 tsp. olive oil
1 cup diced red onion
1 garlic clove, minced
1 (10-oz) package baby lima beans (or edamame) - thawed, if frozen
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. white or red balsamic (I used red.)

Heat the butter and oil together in a large skillet over med-high heat. Add the onion and saute until the onion begins to brown - about 5 to 7 minutes. Add the garlic, and cook a minute longer.

Stir in the beans, and saute 5 minutes. Add the corn and tomatoes, and saute 1 minute longer or until heated through. Remove from heat and stir in your herbs and balsamic.

Place over the rice and enjoy!
Read More 0 comments | Posted by ann | edit post

nom nom nom


It's finally summertime, which means, among other things, that there are lots of picnics and parties to attend. This can be particularly difficult for me. For one thing, the smell of burgers on a grill makes me salivate. I mean, I may not like where it comes from, but that doesn't mean I don't miss the taste. I love me a burger. well.. loved. I don't love it enough to go back, but alas. Picnics are so food-centered, and outside of a fruit salad, there is rarely anything for a vegan to eat. One way to combat this is to just bring your own dish, so that you'll have at least something to chow down on. In my case, I'll bring a dessert, and after I eat half the thing, I will have the excuse of it being the only thing there for me to eat! ha.

This is a chocolate orange bundt cake that is perfect to share. I mean, who doesn't love a bundt? Plus, it doesn't taste vegan so once again, you can show people that an animal free diet doesn't equal weirdness. I found this recipe at http://blog.fatfreevegan.com/.

Chocolate Orange Bundt Cake
1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel

Chocolate Icing:
1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract
plus extra orange juice as needed

Orange Icing:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract
plus extra orange juice as needed
Preheat oven to 350F. Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa.

Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.
When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.


Delish! Enjoy :)
Read More 0 comments | Posted by ann | edit post
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