Hoisin Mustard Lettuce Wraps

Today’s prompt was to make a salad, but sometimes eating salad gives me tummy troubles. This is especially true if it’s much bigger than a side salad. I do enjoy salad, but I think a lot of raw green cause the problems. However, I can eat raw greens in small amounts and it’s easier to digest if there’s a lot of cooked food with them.

Enter the lettuce wrap. They’re basically a salad taco, right? I’ve been stressed with work and pressed for time recently, so I made the Hoisin Mustard Lettuce Wraps from Appetite for Reduction. Without any side dishes the lettuce wraps make a nice dinner for 2 hungry adults. We did alter the recipe a bit. We added a lot of extra red pepper flakes and about 1.5 tsp. of chili oil when making the sauce for the recipe. We also used hearts of romaine instead off iceberg lettuce, because it’s what we had on hand.

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Fall Colours: Pumpkin Muffins

I love fall, it’s hands down my favorite season. I went to university in the Blue Ridge mountains of NC it was amazing. The bright oranges, golds, and reds lighting up all the hillsides was beautiful. The weather was also much cooler than where I normally live. I could wear hoodies in October instead of waiting until December.

Pumpkin is a beautiful orange colour and a flavor often associated with fall. I made the pumpkin muffin recipe from Vegan With a Vengeance for today’s prompt. In the past I’ve made them with some chopped cranberries for a nice tart taste and an extra colour bump, but it’s currently the middle of summer and I couldn’t find fresh cranberries at the store. I did add some chopped pecans for a bit of texture.

Summer Cooler: A Bonus Post

Today is a summer cooler bonus post. I had a day off and drove to Greensboro with my partner. A new ice cream place opened up near the Asian grocery store we stop at. So we decided to try the ice cream place.

It’s Lucha Libre Ice Cream and Churros. I wasn’t able to eat any of the churros, but they had paletas that were vegan. When I asked about vegan options the woman told me the fruit paletas were vegan and recommended that I try the kiwi one. I was tempted to try pineapple, because I adore pineapple, but I decided to try the kiwi.

It was light and refreshing and perfect for a hot summer afternoon.

Winter Warmer: Grilled Cheese

I can’t wait until winter, but I don’t want to cook soup or stew right now. My anxiety is sky high right now and I’m in need of some comfort food. A comfort food I discovered after going vegan was a grilled cheese sandwich. It’s warming and winter and comforting in summer.

In winter I might serve this with soup, but I didn’t feel like making soup, or eating it. I made some Brussels sprouts in my air fryer. I only had frozen ones on hand and cooked those.

 

Grilled Cheese

Ingredients

  • Two Slices Your Favorite Bread
  • Two Slices Follow Your Heart Cheese
  • Vegan Butter for greasing pan

Directions

  1. Grease pan with butter
  2. Place one slice of bread down in butter. Place 2 cheese slices on bread. Top with other slice of bread
  3. Cook on low or medium heat until bread is toasty and cheese is melty. You’ll have to flip the bread so both sides get toasty.

Air Fryer Brussels Sprouts

Ingredients

  • 8oz Frozen Brussels Sprouts (I like the little ones)
  • 2 tsp Italian seasoning
  • Red Pepper Flakes to Taste
  • Cooking Spray

Directions

  1. Place all veggies and seasoning in air fryer basket.
  2. Spray with cooking spray
  3. Cook at 400 (f) for about 20 minutes, until Brussels sprouts are soft and browned.

 

 

Popcorn

Today’s prompt is to make food for event TV. Popcorn is one of classic foods for event TV. With an air popper you can make plain popcorn and dress it up however you want. Today I chose to make standard popcorn with melted Earth Balance and a little bit of salt.

If you want to dress it up you can add some curry powder, or some vegan parmesan, garlic salt, and rosemary.

 

The Devil’s Black Metal Forest Trifle

Today’s prompt is a cartoon inspired cake. One of my favorite cartoons/animated shows is Metalocalypse. It ran on Adult Swim on Cartoon Network when I was younger. I loved the show, the music, and I even went to a Dethklok concert when I was in college.

So what’s more metal than a devils’ black metal forest cake? I’ve seen several other veganmofo bloggers make pop cakes and I decided to give it a try. I bought a box of vegan devil’s food cake mix and some Cheerwine (which is a cherry soda made here in NC, though it might be available all over the US now. I highly recommend trying it if you can get it). I also purchased my whipped cream, though you can make your own.

I had some issues with baking. I was dumb and forgot to put parchment paper in the baking pans, rookie mistake. Sure enough my cakes got stuck and broke. But what’s more brutal than a cake that’s been ripped apart? So I used all my ingredients and made a trifle. I have zero decorating skills, but I think the ugliness gives it some charm. I wish I has a prettier serving dish, but I only had a food storage container.

Clearly, this recipe will also work as a cake, if you remember to use parchment paper.

The Devil’s Black Metal Forest Trifle

Ingredients 

  • 1 Recipe Pop Cake
  • Vegan Whipped Cream
  • Cherry Goo

Pop Cake

Ingredients

  • 1 Box Devil’s Food Cake Mix
  • 12 oz Can or Glass Bottle Cheerwine or other cherry pop

Directions

  1. Preheat oven to package directions and prep pans (use parchment paper if you want cake instead of trifle!)
  2. Mix cake mix and cherry pop.
  3. Divide amongst your pans.
  4. Bake until a toothpick come out clean (about 20-25 minutes).

Cherry Goo

Ingredients

16 oz Frozen Cherries

1/4 Cup Kirsch

Directions

  1. Mix ingredients in a sauce pan and cook over medium or high (whatever works on your stove) heat until liquid reduces by about half.

To Assemble Trifle

  1. Line the bottom of your container with cake pieces from one cake.
  2. Dollup the outer edges of the cake pieces with whipped cream.
  3. Fill in the rest of the area with cherry goo, saving half of it.
  4. Place cake pieces from the other cake on top of the whipped cream and cherry goo.
  5. Repeat the same process as on the bottom half. Only maybe make it look pretty if you want.

 

 

Peach Pecan Pancakes

Today’s theme is to make food to bring a villain back to the dark side. I don’t know if I would actually want to bring a villain back from the dark side. I don’t think in terms of good and evil, dark and light that way most media lets us see.

Anyways, to get people on my side I figure breakfast food is the best option. Is there anyone that doesn’t like breakfast food? I was talking to my partner about this and he showed me a Hell Boy comic where Hell Boy eats a pancake and that means he’ll be on Earth forever, and not return to hell. So, pancakes are clearly the best option.

This recipe is a basic recipe I’ve used for years; I think it’s pretty close to the one found in Vegan With a Vengeance.

Peach Pecan Pancakes

Ingredients

  • 1/2 Cup Pecans, Chopped
  • 2 Peaches, Peeled, Pitted, and Chopped
  • 1 1/4 Cups Flour (Maybe a Couple Tablespoons More)
  • 2 Teaspoons Baking Powder
  • 1 1/2 Teaspoon Cinnamon
  • 2 TBS Vegetable Oil (or Canola)
  • 1 1/4 Cup Almond Milk
  • 1/3 Cup Water
  • 1 tsp Vanilla Extract
  • 2 TBS Maple Syrup
  • Oil for cooking
  • More Maple Syrup for serving

Directions

  1. Sift the dry ingredients together
  2. Whisk the wet ingredients together
  3. Add the wet ingredients into the dry and mix. If the batter is too thin add some more flour a teaspoon at a time.
  4. Fold in peaches and pecans
  5. Lightly grease the pan you use for pancakes and heat over low or medium (the setting will depend on your stove/burner).
  6. Ladle batter into prepared pan. Cook until the edges are cooked and bubbles appear  in the pancakes.
  7. Carefully flip the pancake. It’s okay if you make mistakes. Ugly pancakes still taste  good! Cook about 30 seconds-1 minute until browned and cooked through.
  8. Remove pancakes from heat and repeat until pancake batter is all gone.
  9. Enjoy!

 

 

 

 

 

 

 

 

 

Falafel Wrap

As someone who loves SciFi and Fantasy, I figured today’s prompt would have been easy for me. However, I’m feeling uncreative and I’ve been a bit under the weather, so staying on prompt was a bit challenging for me today.

So, I made a falafel wrap. It’s easy and falafel has been a comfort food for a while. Everything I used is store-bought, but if you have time and energy you could easy make the falafel and hummus yourself.

For my wrap I used lavash bread, roasted garlic hummus, Trader Joe’s frozen falafel (cooked in my air fryer), lettuce, and some diced cherry tomatoes.

Puff Pastry Fun

So… I don’t really know what to call this dish and I can’t really pick a favorite character from anything. I do know that if I was eating a favorite character I would want to eat something simple to make and something kind of impressive and something that would go with wine or a classy cocktail.

Enter this puff pastry dish. When I was in grad school one of my friends made something similar; it was vegetarian, but not vegan. So I finally got a chance to veganize it.

Fig Puff Pastry

Ingredients

  • 1 Vegan Puff Pastry (Store bought or homemade)
  • 1/2 Sweet Onion (like Vidalia), thinly sliced
  • Drizzle of Olive Oil
  • 2 TBS Balsamic Vinegar
  • About 6 Dried Figs, sliced
  • 2 TBS Maple Syrup
  • 1/2 Block Violife Vegan Feta, Crumbled

 

Directions

  1. Preheat oven to the appropriate temperature for your puff Pastry (350 for what I used).
  2. Now we’re going to caramelize the onions. Drizzle the olive oil into a sauté pan. On medium heat add the onions. Once onions are browned drizzle on the balsamic vinegar and remove from heat.
  3. Place Puff Pastry on a baking sheet. You’ll want to lay it flat.
  4. Top the puff pastry with onions, figs, and cheese. Then drizzle on the maple syrup.
  5. Cook in oven until puff pastry is cooked through and golden brown. Mine took about 25 Minutes.