Catalogued Chaos

Okay SOOOOO I forgot to take a picture of the wonder waffles we had yesterday morning.. but this comes pretty close! Thanks Google!!!  

Vegan Cinnamon Spiced Waffles with Pecan Topping

• 1 1/2 cups whole wheat pastry flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon of allspice
• dash of ground ginger
• 2 1/4 cups soymilk
• 1/4 cup canola oil
• 3 tablespoons brown sugar

Pecan Topping

• 1 cup crushed pecans
• brown sugar
• maple syrup
• olive oil
• salt

Pre-heat the oven to 375. First make the topping… Mix together the pecans, maple syrup and brown sugar. I have no idea how much of each I used, just enough to coat well, then a dash of salt. Then put some oil down on the pan as well so the topping doesn’t stick. Then put in the oven for 8 minutes. Then remove and let cool.

Then, sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

These are super yummy, I got the recipe from here, I just tweaked it a bit with using the whole wheat pastry flour and the spices.  You’re welcome ;-)

veganfeast:

My favorite baked beans recipe!

2 cups cooked kidney beans
1 cup cooked pinto beans
1 cup cooked black beans
3 clove of minced garlic
1 tablespoon of vegan Worcestershire sauce
¼ cup brown sugar
¼ cup pureed tomatoes
½ teaspoon of dry mustard
½ teaspoon of allspice
3 teaspoon grated onion
2  teaspoons chipotle peppers, diced
½ cup minced tempeh

Combine all ingredients in crock pot and simmer 1 hour.
Gets better day by day. Yum

 Hmmmm… thinking I might be making this along with some corned “beef” seitan roast to add to the Thanksgiving wonderfulness!

Dinner is SERVED! So basic and fresh! I made your regular good old bruschetta; tomato, onion, garlic, fresh basil, salt, pepper, crushed red pepper flakes, olive oil and balsamic. THEN just rinsed and added a can of black beans. I reheated some whole wheat pasta from last night and then placed the room temp creation on the warm pasta. Sliced an avocado (due to it’s ripeness) and poured myself a glass of Malbec. I make things happen people.

Here are a few more yummy items I made in the last few days. The Peanut Butter Cups are Alicia Silverstone’s recipe from The Kind Diet. Really simple and will wow your family and friends! I found this recipe, Carrot Almond Spice Protein Muffins on the Lunchbox Bunch blog. They looked so amazing I had to try them… and received nothing but compliments on them! Brought both items into work and had to shell out recipes instantly. Finally, I love me some good breakfasts on the weekend. I threw this little ditty together when I really wanted to make a breakfast sandwich, but the “sausage” was not the kind to make patties with. In the skillet; scramble tofu, Upton’s Naturals Chorizo-Style Sausage, one chopped yellow pepper, half chopped onion, 2 cloves garlic, some sliced mushrooms, a hand full of spinach, salt, pepper, vegan worcester sauce and some liquid smoke. Then stuffed a whole wheat tortilla and added some Daiya Mozzarella. Yum!

Black Bean Burgers

2 T olive oil

1 Medium Onion, chopped

2 cloves garlic, minced

1½ c black beans, cooked or canned

1½ c cooked brown rice

½ habanero pepper or 1 jalapeño pepper, chopped (seeds optional)

1 c bread crumbs

1 t salt

black pepper

Vegan Worcester Sauce

Liquid Smoke

Medium sized skillet

food processor (or a masher and elbow grease)

large bowl

Yield 4 Burgers

Super simple and way yum. First, heat your skillet and the olive oil, then begin to saute the onions, garlic. While that business is softening up, place the beans and rice in the food processor (or start mashing with all your might). Once the onions are soft and slightly golden, place with the bean and rice mixture along with the habanero.jalapeno pepper. Keeping going with this until the consistency is well ground, but NOT pureed. Then place the mix into a bowl and work with your hands! Now, I just add the salt, pepper, worcester sauce and liquid smoke to taste. Which is great, its not real meat… so go ahead and taste the mix as you flavor! Then add the bread crumbs to slowly bring the mixture to not be sticky and form into patties! Then heat the skillet back up with some more olive oil and fry on each side until there is a nice crispy golden brown crust (about 3 mins. or so per side) There you are… Black Bean Burgers! Yum!

Tomato & Basil Baked Mac ‘n Cheese

Serves 4

1 pkg (13 to 14 oz) Rotini Pasta

1 cup extra-firm silken tofu

1 cup almond milk (or your choice non-dairy milk)

1 cup vegetable broth

1/4 cup cashew butter or tahini

2 tsp. onion powder

3 tbsp. nutritional yeast

1 tsp. salt

1/2 tsp. white pepper

1 1/2 tbsp. corn starch

2 garlic cloves minched

dashes of fresh pepper

1 large tomato

2 tbsp. or so fresh basil

1/2 cup bread crumbs

vegan ‘parmesan’

1 8 x 8 glass baking dish

blender

Preheat the oven to 350

First make the rotini pasta per instructions on the box. Once cooked (I would make it on the al dente side), drain and put into a medium mixing bowl. While you are cooking that up, you can start the ‘cheese’ sauce! Blend the tofu, almond milk, vegetable broth, cashew butter or tahini, onion powder, nutritional yeast, salt, white pepper, corn starch and garlic until smooth. Sauce will seem a bit runny, but will thicken up nicely in the oven. Then dice up your tomatoes and basil. Start to poor the sauce in the pasta and stir throughly. This is why I like the rotini, so the sauce can get good and in all the crevices. Then crush some fresh pepper into the bowl. Now you are ready to add the tomatoes and basil. Mix throughly and put the saucy noodles into the baking dish. Top off with bread crumbs and ‘parmesan’. Woot!

Bake in the oven for 25 to 30 minutes, until a nice browning happens on the top. Remove the dish and let sit for 5 minutes before digging that spoon in and serving!!!