Veggie Enchiladas

I love this style of enchilada, with a cream of mushroom base.  My step mom would make them from time to time and the family would devour them!  And you can easily substitute other veggies to stuff the enchiladas depending on the season.

Start by making a cream of mushroom soup

½ pound mushrooms, diced

1 small red onion, diced

3 cloves garlic, finely chopped

2 TBSP vegan butter

1 ½ CUP veggie broth

Sautee mushrooms, onion, garlic in vegan butter until onions are soft and translucent.

Add veggie broth, cover and simmer for 30 minutes

Add:

1 TBSP flour

1 CUP vegan sour cream

½ CUP almond / rice / soy milk

1 can diced green chiles (4 – 7 oz can depending on taste)

Salt, Pepper to taste

Simmer uncovered for 10 minutes

Set aside ¾ of the sauce, to remaining ¼ of sauce add:

½ zucchini, cut in strips

1 carrot, cut in strips

4 or 5 mushrooms cut in strips

1 CUP corn

1 Cup Beans

Continue simmering for another 5 minutes, then stir in chopped green onion and cilantro to taste

Stuff 10 tortillas with veggie mix

Add another ½ CUP milk to sauce that was set aside and pour over stuffed tortillas

Bake at 350° F for 30- 35 minutes, or until bubbly

Printable Recipe HERE

Xmas Presents

For the past several years I have made all my Christmas presents.  There are so many reasons to make things yourself around the holidays.  A handmade gift means a lot to loved ones and helps keep us away from all the over consumerism associated with Christmas these days.

Throughout December I’ve been posting what I’ve been making, but I’d like to compile everything here to give you all some ideas of easy, affordable home made gifts.

 

Simple knit skirts

These are for my Mom.  I used a skirt that I made her years ago for my pattern, which I believe was made with Simplicity pattern #4604 plus an elastic wasitband

 

Bay Rum Aftershave and Soap

 

Smells amazing!  I made these for my Dad, brothers, boyfriend, and male friends. (recipe here)

 

Reusable Muslin Tea Bags and Homegrown Hyssop Tea

 

 

 

 

 

 

 

 

 

 

My first batch of tea from the garden!  These are for my step-mom, and a couple other tea drinkers in my life.  I found a nice tin container to store the empty tea bags and made tags with a picture of hyssop and explanation of all its medicinal benefits.  Hyssop is an amazing herb! (tutorial here)

 

 

 

Leggings

 

For my sisters and lady friends (although I probably could have made these for everyone, since boys wear leggings too!) I’ve wanted to make try McCall’s pattern #6173 for a while!  It was super simple and they turned out great.  Never buying leggings again!

Printed Sweatshirt

For my 12 year old brother, who is too young to shave or care about soap, I printed a chicken skeleton on the back of a thrift store sweatshirt.  My brother takes care of the chickens and other birds at my dad’s farm, so I think he will be into this print as much as I am!

I made a silk screen (you can always make a stencil if you don’t have the equipment) and printed on a scrap of a t-shirt, then cut the patch out and sewed it on a hoodie.

Revenge Bot

 

OK, so maybe this isn’t one you could make easily.  We have a Christmas exchange on my Dad’s side of the family and I had my cousin who recently started his own skateboard company, Revenge.  So I made him one my robots with his logo on a robo-skateboard and the chest plate. Worked out perfectly!

 

 

Last year I made everyone food related items; hot sauce, soup, bread, fudge, chocolate covered cherries, peppermint bark, and even dog treats/catnip toys for pets.  I still wanted to make a few sweets this year and just take them to celebrations.  This is what I took….

 

 

 

 

Chocolate Covered Cherries (recipe here)

Homemade Pretzels Dipped in Chocolate

 

I used this recipe here and then melted vegan chocolate chips.

I dipped some in chocolate and crushed candy canes; others were covered in peanut butter, and then dipped in chocolate.

 

 

 

Skittles Vodka

I found this recipe here.  Tastes great, so glad Skittles is now gelatin-free!

 

 

And if you don’t have the time or energy for a diy Xmas, you can always shop locally and buy fair trade goods online.  My boyfriend has wanted a backstrap loom for a while; I found a really nice one here from a fair trade non-profit in Guatemala.

I made him this actual backstrap to go with it!

Vegan Fudge

 

I always forget about fudge until the holiday season.  And then I make tons of it :) I thought fudge was so good, because it used real butter and milk.  I was wrong!  It’s all about the chocolate!  I use Earth Balance vegan butter, homemade rice milk, and unrefined sugar to replace the animal derived ingredients in in an old recipe. Tastes exactly the same as when I made it non-vegan in the past.

INGREDIENTS:

2 cup sugar
¼ TSP salt
4 oz unsweetened chocolate (or ½ CUP powder)
1 TBSP corn syrup
1 CUP rice milk
2 TBSP vegan butter
1 TSP vanilla

Using a wooden spoon, mix the sugar and salt together; then add the chocolate, corn syrup and milk.  Turn the heat to low and mix until everything dissolves.

 

 

 

 

 

 

Let the mixture heat up until it reaches between 234-240°F.  Stir as little as possible, the chocolate will boil over so use a large pot.

 

(If you don’t have a thermometer you can test the fudge by dropping a little in a glass of cold water.  When it’s ready it will be firm enough to form a soft ball.)

 

Add the vegan butter to the fudge and remove from heat.  Do not stir the butter in until the fudge cools to about 110°F (I usually just wait until I can easily touch the outside of the pot).

 

 

 

Add the vanilla and stir vigorously until the fudge loses its glossy finish and looks more matte.  Pour into a butter pan and let sit at room temperature until hardened.

 

 

 

 

 

Here are some fudge repair tips I found in an old cookbook:

To soften fudge: knead with hand until it becomes smooth, and then flatten into pan

To stiffen fudge:  add ¼ CUP milk, stir, heat to proper temperature, beat and pour.

Wish I had known those tricks before; the main thing with fudge is getting it to that perfect temperature.  But even mistake fudge can usually be used for something.  If the mixture doesn’t get hot enough it doesn’t solidify, but it’s great as a fudge sauce for other desserts.  If you heat the fudge over the 240°, it gets too stiff and brittle, but can be used as chocolate shavings in desserts and hot drinks.  You can’t go wrong!

 

 

Dad’s B-Day Gift – Crushed Red Pepper Flakes and Seeded Rye Crackers

 

For my Dad’s birthday this year I put together a jar of my homegrown crushed cayenne peppers and these seeded rye crackers with amaranth, sunflower seeds and fennel from the garden. 

 

My dad like’s spicy food, so I figured he could get some use out of my peppers!  Here is my post about drying the peppers, and then I simply crushed the dried peppers up a mortar and pestle until they were nothing more than seeds and pepper flakes.  So good!

 


This was my first time making crackers.  I didn’t have much wheat flour left, but I had a whole thing of rye flour.  I followed this recipe as my base and added seeds and more rye flour.  My adjusted recipe goes as follows:

½ CUP plus 2 TBSP rice milk
3 TBSP olive oil
1 CUP whole wheat flour
1 CUP rye flour
½ TSP baking powder
1 TSP garlic salt
2 TSP amaranth seeds
¼ CUP sunflower seeds
1 TBSP fennel seeds

 

Mix the milk and oil together.

Add the rest of the ingredients and mix until dough is formed.

Roll out on a floured surface and cut into cracker shapes (either into squares or use a cookie cutter).  I flattened the dough to about 1 cm, but you could make thicker crackers too, just cook a little longer.

 

Place the crackers on parchment paper lined baking sheets and cook for 18 minutes at 350°F, rotating about half way through.

 

They taste great!  My dad will love them.  I put my goods in glass jars and made a couple personal labels using sticker paper and permanent markers.

(I grew Joe's Long Cayenne Pepper's; I crossed the "E" in Joe's out and put a "Y" above to spell my name, Joy :) )

Stuffed Tofurkey

 

I’ve been vegetarian for over 10 years now and I’ve never made a tofurkey!  So I figured it was about time.  I looked at a bunch of different recipes, combining several but mostly followed this one; it has great pictures of each step.  It’s also an easy recipe to adapt depending on what herbs you have available.

This is a bit of a process, but after tasting the results I may be making it every year!

Basically you are making 3 parts; the “turkey”, stuffing and a marinade.  I started 2 days before Thanksgiving, because I had to drive to Columbus this morning, but you can make it work starting the day before.  And if you’re already out of time, there is always this fabulous beer can tofurkey idea!

 

 

TOFURKEY

INGREDIENTS:

3-4 14 oz containers of extra firm tofu
1-2 TBSP of each of the following herbs:
   Oregano
   Sage
   Rosemary
   Thyme
   Garlic Scapes (/Chives/Green Onions)
Salt and Pepper to taste

 

 
Let the tofu sit out overnight or at least a few hours so it’s at room temperature. 

 

With your hands, squeeze all the liquid you can get out of the tofu.  Then mix in the remaining ingredients.

 

 

Take a clean, wet piece of cheesecloth and drape it over a strainer.  I sprinkled some rosemary and chopped sage leaves down first.  Then scoop the tofu mix into the covered strainer.  Use the excess cheesecloth to wrap the top of the tofu and press any liquid out.  Put a bowl under the strainer and a plate on top of the cloth.  Sit in the fridge overnight and place something heavy (I used a juice bottle) on top of the plate so that the presser will continue to squeeze liquid out of the tofurkey. 

 

 

 

STUFFING

You can make this the day of your meal or before and refrigerate.

INGREDIENTS:

3 CUPS bread cubes
1 TSP or so olive oil
1 small red onion, finely diced
1 celery stick, finely diced
1 small apple, diced
3 TBSP herbs (I used sage, cilantro, rosemary and thyme)
Pinch of cayenne (crushed red pepper)
Salt and pepper to taste
1 TBSP maple syrup
1 TSP balsamic vinegar
½ CUP sunflower seeds or other nut/seed
¼ CUP dried fruit (I used dried goji berries from the garden but you can use cherries, cranberries, etc.)
½ CUP vegetable broth

 

First cut the bread into cubes and dry in the over for 20 minutes or so at 250°F.

 

Heat a pan with a little olive oil and sauté the onion for a few minutes until soft.

 

Add celery, cook another 2 minutes

 

Add apple, herbs and spices and cook 5 more minutes.

 

Add syrup and balsamic vinegar, mix and remove from heat.

 

Combine this mixture with the dried bread cubes, seeds and dried fruit.

 

Put the stuffing into a greased pan and pour the vegetable broth over the top.

 

Cover with foil and bake for 25 minutes at 300°F.

 

MARINADE

I also made the marinade the day before and let it soak in all the flavors.

 

INGREDIENTS:

¼ CUP Braggs (/soy sauce/tamari)
¼ CUP olive oil
½ CUP chopped herbs (I used sage, chives, rosemary, thyme, oregano, and parsley)
1 TSP sesame seeds, finely chopped
1-2 cloves garlic, finely chopped

 

 

 

 

Just mix everything together and keep in the refrigerator.

 

 

 

 

 

 

 

 

ASSEMBLY….

 

Scoop out the center of the tofurkey, leaving an inch or so on the sides.

 

Fill hole with stuffing, and recover with scooped out tofu.  

 

 

 

 

 

 

Then very carefully flip the whole tofurkey into a cooking pan (I just sort of picked up the whole cheesecloth, placed the baking pan on top of the tofu and flipped).

 

Baste with the marinade, and cook for 1 to 1 ½ hours at 350°F.  Baste the tofurkey as much as you want throughout the baking.

 

I had some extra stuffing, so I reheated it separately and added it in around my tofurkey!

 

Beautiful and tastes amazing!  Much better than eating something this cute…..

 

Peanut Butter Dog Biscuits

 

I made a variation of these dog biscuits last Christmas for a few special dogs in my life.  All the dogs enjoyed them, as well as a couple of my friends who tested them for the pups :) They really are more of a peanut butter banana cracker, so these are approved for dogs and humans!

 

 

This recipe is super simple too, just mash up:

4 eggs

2/3 cup peanut butter

2 bananas

 

Mix in:

2 cups wheat flour

1 cup wheat germ

 

Until you have dough (you can see my pup waiting patiently in the background)

 

Then roll it out on a floured surface and cut your shapes out.  I found a dog bone cookie cutter at a craft store for about $0.75.

 

 

 

 

Put them on an oiled cookie sheet and bake for 30 minutes at 350°F.

 

 

 

 

 

 

 

Let cool and watch your dog devour them!

Drying Peppers

This year I grew a bunch of peppers I’d never grown before.   I usually just make hot sauces or use fresh peppers in my cooking.  For hot sauces I will freeze peppers as they ripen until I have enough for a decent amount of sauce.  But to fully utilize my Alma Paprika and Joe’s Long Cayenne Peppers I needed to dry them.  I learned that not all peppers dry the same, so I used two different methods. 

 

I also dried some of my Thai Hot Peppers, because they are small and perfect for throwing into soups, pastas, curries, etc.  So for the Thai Hot and Joe’s Long Cayenne Peppers, I simply strung the peppers through their stems on cording.  I used sewing thread for the small peppers and yarn/hemp for the larger peppers.  You can tie a bead or large knot on the bottom of the string to keep the peppers from sliding off as they shrivel up.

 

 

I let the smaller peppers touch each other, but for the cayenne peppers I tied a knot every 3 inches or so after each stem to keep them dry and separated. 

 

 

 

 

 

 

Hang the strung peppers in a sunny window.  I just put a couple nails at the top of my window sill and hung the peppers from there.  You can hang them outside, but if it rains and the peppers get moist they will rot or mold.  At first I put the nails on the outside of the window sill, but I kept forgetting to bring the peppers in now that it’s finally raining again!

 

 

 

I had trouble with my paprika peppers; my first harvest rotted when I tried to hang them.   I’ve been dehydrating the rest in my oven.  I slice the peppers and spread them onto a baking sheet.

 

 

 

 

 

Then bake them on the lowest setting for several hours until all the moisture cooks out. 

 

 

 

 

 

 

 

I ground them up in a blender and made Paprika!  It smells and tastes amazing, I’m going to use it in a potato salad for this weekend.

 

I’m still waiting for the cayenne peppers to dry completely so I can grind them up too; I can’t wait because I love cayenne powder.  One of my favorites is to add it to Alfredo sauce for spicy Alfredo!  I throw a little cayenne in everything to add some spice!