Arise to a new life!

Lightly Breaded Turk’y Cutlet

So I think it’s time for another savory dish. We found these Lightly Breaded Turk’y Cutlets made by Gardein at our local Wholefood store so we had to try them.

I was iffy about them because a lot pre-breaded things become to mushy for us but we have tried everything from Gardein so we had to try these.  They were surprisely very good and I loved them.

My husband made them according the the package directions and we paired them with Uncle Ben’s Ready Rice Vegetable Rice and Bush’s Grillin’ Beans (all of there products are dairy free and they have 3 different Grillin’ Beans that are vegan per there FAQ.

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Vegan Whipped Cream Options

Vegan Whipped Cream Options
In a previous post titled Vegan Banana Cream Pie (With Oreo’s) I talked about a vegan whipped topping called Healthy Top by Mimic Cream. Here are a couple of pictures of me making it for another dessert. I just wanted to give you an idea of what it looks like.
  • Pic 1 – In the bowl is 1 Cup of Healthy Top straight from the box
  • Pic 2 – Being mixed
  • Pic 3 – After being mixed 3 minutes
  • Pic 4 – After being mixed = 2 cups now and light and fluffy
The whole box makes a total of about 4 cups of whipped topping but we normally can’t eat that much. So I was searching Mimic Cream’s website and found that it says you can take out the portion you need and freeze the rest in another container for another time. So that’s what we did. I used about 1 cup(half the box) of Healthy Top from the box. Once whipped it make about 2 cups which was a perfect amount.

If your allergic to nuts (because Healthy Top is made from almonds and cashews) you can also use Soyatoo! Soy Whip. You make and use it just like the Healthy Top and it’s just as good. ( I get the Healthy Top because it’s sold in stores by me  and the Soyatoo I order online). Soyatoo also makes a Rice Whip and Soy Whip which is in a spray can. They Whip in cans is sold in stores by me but it’s  more airy then the boxed type. They are good just not as thick as I like.

And my final option for a whipped topping is from Coconut Milk. Sounds weird I know but I tried it anyways and it’s good. I got it from Chocolate Covered Katie . I didn’t open the can but it worked great. I also didn’t use the liquid stuff either and I whipped it with a whisk. Now it’s just not sweet enough for me as a whipped topping but I tried it in my coffee and it was great. Next time I may try to add some sugar like Katie suggests.
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Vegan Strawberry Shaped Strawberry Cake Filled with Chopped Strawberry’s and Chocolate Ganache!

Vegan Strawberry Shaped Strawberry Cake filled with Chopped Strawberry’s and Chocolate Ganache!!!!

Sounds pretty good huh??? WRONG!!!!
IT”S AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! And I’m not just saying that because I made it. It’s the complete truth.
Now my niece turned 10 last Thursday and order her cake weeks ago…like 6 weeks ago, an by ordered I mean she asked me to make her a cake.
So of course any reason for me to make cake is a yes answer. I asked her what she wanted and without hesitation she said a strawberry cake with strawberry icing in the shape of a strawberry (can you tell she likes strawberry’s?).
So I started looking at pictures trying to get an idea of how to make it (I’m mean it’s not all that hard of a shape which was good cause it’s the first shaped cake I have made.) The hardest part was trying to find a strawberry cake that I liked the taste of. I tried 2 different ones and they were good but not strawberry enough. I mean it’s a strawberry shaped cake…it has to taste just like a strawberry. So the weekend before I had to make the cake I was making  Banana Cinnamon Muffins from the cookbook Skinny Bitch: Ultimate Everyday Cookbook  by Kim Barnouin (which will be another post soon) and they came out awesome. So I was flipping through the book and saw she has a recipe for strawberry cupcakes. Since my hubby and I liked the muffins so much I decide to give it a go and make the strawberry cupcakes as the cake. I changed the recipe a little bit but all in all I’m very happy with the way it came out!
Vegan Strawberry Shaped Strawberry Cake Filled with Chopped Strawberry’s and Chocolate Ganache.
3 Batches- Strawberry Cupcake Recipe from Skinny Bitch: Ultimate Everyday Cookbook  by Kim Barnouin . (Each recipe makes 4 cups of batter and each pan hold 6 cups of batter. So you need 1 1/2 recipes per pan)( I changed the extracts because I wanted a really strawberry cake so I use Strawberry Extract in replace of the vanilla and  Vanilla Extract in replace of the almond).
2 – 10x 10 square pans (now I only had one pan so I made 1 1/2 batch batter and baked it then let it cool for 20 minutes. Cleaned the pan and make sure it was all cool again and then did the other 1 1/2 batch batter and baked that.)
Wax paper
Shorting or non stick spray or cake release from Wilton
Red Food Coloring
1/2 Bag – Vegan Chocolate Chips
2 – 3 Tablespoons – Vegetable Shortening
Other Items needed:
1 Cup – Chopped Strawberry for filling (More or less to taste)
2 Cans – Strawberry Frosting
Red Food Coloring
Black Food Coloring
Green Food Coloring

Fondant (you need a very little bit of this to make the seeds and leaves)

  • Preheat oven per recipe directions
  • Grease pans(bottom and sides) and place wax paper on the bottom of the pan (this helps the cake come out easier) then grease wax paper
  • Prepare the batter according to the directions( I used 2 tsp strawberry extract and 1 tsp vanilla extract per recipe but you can do whatever you’d like) and add some red food coloring to make a deeper red color. Pour 6 cups batter into the pan and make sure the batter is level and to all sides and corners. Bake according to directions
  • Remove from oven and cool 20 minutes. Remove from pan, place on wire rack to cool completely. (Once cool completely I placed mine in the fridge overnight)
  • Once completely cooled trim down the top of the cakes to be level (if not already) then stack cakes on top of each other and cut into strawberry shape. ( I tape 2 pieces of paper together and measured out 10 x 10. Then I drew my strawberry shape and cut it out. I then placed the cut out shape on the cake to follow as I cut.)
  • Now you need to get your frosting ready. Take frosting and mix in some red food coloring till the shade you want. Place in piping bag (this just make it easier to add the frosting to the cake)
  • Take the top layer of cake off and pipe frosting on top of the bottom layer (just around the edges to hold in your ganache and strawberry’s.
  • Now to make the ganache. Take the chocolate chips and place in the microwave safe cup or dish and add the shortening. Microwave on high for 30 seconds then stir. Continue that until the chips are melted. ( Now I only used 1 tablespoon of shortening and once I put the cake in the fridge for about an hour  the ganache was hard again. So I say use 2-3 tablespoons and that should work)
  • Allow the ganache to cool a little and then place onto the bottom cake in between the frosting you just piped.
  • Add chopped strawberry’s to the top of the ganache.
  • Place top cake layer on top of the ganache and strawberry’s. Press down slightly.
  • Now crumb coat the whole cake with frosting. ( Crumb coat is when you put a light layer of frosting over the whole cake to help with crumbs. It holds the crumbs in so you don’t have crumbs thought out your frosted cake.) Once crumb coated place in fridge for a little bit to harden the frosting.
  • While your waiting for your frosting to get a little hard you can work on your fondant pieces. Just take a little chunk of fondant and add green food coloring with a toothpick. Kneed until the color is blended good. Now roll out to the thickness you want and cut out your leaves. Put your leaves to the side and take another little piece of fondant and add black food coloring with a toothpick to make the seeds. Kneed until the color is blended good. Now roll into a long skinny piece and use scissors or a knife to cut little chunks off, place to the side.
  • Take cake out of fridge and finish icing.
  • Once finished icing add the leaves and seeds.
  • Enjoy.

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Bring life

Our lord gave life to all that are alive n all things bring life to us and help us live Wat did the lord make alive or man made that u r thankful for?

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S’more Black Bean Browine Pie

Okay I know your reading the title going BLACK BEAN BROWNIE….ICK!!!!! Because I thought the same thing when my sister-in-law told me about black bean brownies but I had to try them because it’s so weird I had to know if it worked, and to my surprise it was good. Really good! They are a bit heavier and more dense than normally brownies but when I don’t feel like measuring a bunch of things to make homemade brownies this is perfect.
Here’s what you need
1 – Keelber Pre-Made Pie Crust  (or homemade)
1 Box – Brownie mix (your choice but I like the darker or double fudge because it has a richer flavor)
1 Can  – Black beans
1 Bag – Dandies Marshmallows. Now Sweet and Sara and dandies both make vegan marshmallows but if you can’t find them near you, you can always use Ricemellow or Hershey Marshmallow topping(by the ice cream section normally), there both vegan as well.
  1. Pre-Heat Oven to 350
  2. Rinse black beans while still in can
  3. Add water to beans in can to just cover them
  4. Puree black beans and water
  5. Mix brownie mix and pureed beans together. I stir if 50 times like the brownie box says.
  6. Pour mixture into pie crust (I filled my crust about 3/4 way and put the rest of the brownie batter into little pans to cook)
  7. Cook for about 25-30 minutes until tooth pick in the center comes out clean
  8. Put marshmallows to marshmallow topping onto cooked brownies and place back in oven under broiler for a couple of minutes till they brown a little.
  9. Enjoy!
Now if you don’t want to make the black bean brownie you could use any brownie recipe you like. It will still be great trust me, anything with graham crackers, marshmallows and chocolate is GOOD!!!
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Best Tuna Salad Ever

Years ago I was looking for a tuna recipe made without TUNA. I know that’s kinda an oxymoron isn’t it? Well anyways I was on a mission when I came across a post from veggieboards called Mock Tuna Salad that said to use garbanzo beans as tuna. I was a bit skeptical about it since I didn’t think BEANS could replace TUNA, there not even similar in taste,  but I figured I would give it a shot. Since the recipe called for a lot of things I didn’t have/like I tried my own version.

Tuna Salad

2 Cans – Garbanzo Beans
2/3 Cup – Diced Onions
1/3 Cup – Veganzie (more or less to taste).
2 Pickles diced ( I use Bubbies pickles) (You can also put olives in replace of the pickles for a saltier taste but it’s hard to find olives without Latic acid(milk product))
  1. Place garbanzo beans in a bowl and smash them( the husband like some left whole but you can smash them as much as you like, you can even use a blender or food processor depending on how smooth you want it.)
  2. Add diced onions, veganzie and diced pickles to beans and mix.
        3. Enjoy!
You can have this lots of ways. We like to either mix our with some pasta for a tuna pasta salad or put it on bread for a tuna sandwich but you can eat it any way you’d like. My husband likes putting Golding Farms Three Pepper Mustard on his to give it a spicy kick and since I’m not a big fan on hot stuff I add some garlic salt to mine.
Any question or feedback ??? We’d love to hear from you!
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Cone cupcakes

This may be a day late but I just had to post this since they came out so cute looking.

 Mini Easter Basket Ice Cream Cone Cupcakes

Now I know it sounds like a mouth full but it’s not hard to make at all.
What you need:
1 Box – Mini Ice Cream Cones (they come 42 in a box)
1 1/2 –  Cake-Batter Doughnuts recipe from Chocolate Covered Katie (she has some of the best stuff on her site). I used vegan butter instead of oil and I add sprinkles to my batter.
1/4 Cup Coconut Flakes or shreds (optional, I did some with and some without but I prefered with).
1 Can – Pillsbury Funfetti Vanilla Frosting (Funfetti version just has sprinkles which you don’t really need unless you gonna use them for the batter but I like saving them for other things)
Jelly Beans
Green Food Coloring
How do you create this amazing mini cone of cuteness you ask…well here’s how.
  1. Place the mini cones into a mini cupcake pan ( I had to use 1 mini cupcake pan and an 8×8 square pan but you can use whatever will hold them good)
  2. Make batter
  3. Fill the cones with batter about 1/2 – 2/3 full. I used a medium ice cream scooper and one scoop worked great.
  4. Place cones with batter into oven at 350 for about 15-20 minutes, until tooth pick in center comes out clean.
  5. Place on cooling rake. They don’t take long to cool at all which was nice.
  6. Put a few drops  of food coloring into frosting and stir good.  Once mixed good you can frost them any way you want. I went with a grass tip I had with my decorating tools.
  7. Add some food coloring to your coconut and mix good. Once mixed good place on top of frosting. Kind mush it slighty to get it to stick into the frosting. (Now if you don’t like coconut or don’t want to use it just skip to the next step)
  8. Add jelly beans…once again kinda mush them into the frosting/coconut.
  9. Enjoy!

This is best served the same day because the cones get a little less crunchy but there still good the next day (believe me I had 2 today already at work :))

As you can see I had some left over batter ( I made 2 batches but 1 1/2 like I put in the recipe will be plenty) so I made some regular size easter basket cupcakes as well.
Oh and you can do this for anything really…just leave out the jelly beans and add something else, like a cherry to look like a real ice cream cone. Or you can pipe the icing high and dip it in chocolate to make a chocolate dipped ice cream cone!!!  So many possibilities  not a big enough stomach!
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Oh Sweet Sweet Vegan Cheese!!!!

I just had some of the best vegan cheese EVER!

Now most vegan cheese do not taste the best or don’t melt at all… and that’s not good! So since my husband is  cheeseahalic we are always looking for great tasting vegan cheeses.

Awhile ago while shopping at Wholefoods we came across Daiya cheese (http://www.daiyafoods.com/). They had mozzarella and cheddar shreds so we decided to give them a go and they were pretty good. So we tried to melt them and IT WORKED!!! Now if you’ve had vegan cheeses you will understand that it’s like a mircale for them to melt…or should I said melt good. But Daiya cheese did.

Then they came out with Pepperjack flavor…just as good but a bit spicy for my tastes (which is good because I don’t use as much then). So it’s been awhile with no new flavors 😦 and BAM…block (they call it wedge) type in J ACK  flavor(my favorite), cheddar and jalapeno garlic havarti (which I haven’t seen in a store near me yet)!

So just saying you should totally try this cheese it’s the best I have tasted (even better then real cheese)!

Oh and other products use Daiya cheese…like Tofurky pizza, Amy’s Gluten Free Mac and Cheese and Gardein Chick’n and Good Stuff…all amazing too!

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