Category Archives: Recipe

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Gosh, I can’t believe the results of the election. I am just so disappointed in the United States for making such a dumb vote. No really. I think anyone who voted for Trump over Hillary is an idiot who has no idea how the government, economy, and budgeting works. Period. If you are hiring a person to work, who would you hire? The person with zero skill sets and wasn’t very good at his previous job, or the highly qualified person? I think the thing that scares me the most is what this election symbolizes. I have a very bad feeling there will be a huge rise in hate crimes. I don’t think the government will fail and crumble, but I do think there will be some damage to a lot of human rights movements, the economy, and our government budget.

The saddest part is that I was getting many phone calls from Philadelphia asking if I voted yet. I was once registered in Pennsylvania when I was going to school at UArts. It was exciting to know my vote counted in a swing state. It helped elect president Obama. It felt awesome. And it is sad thinking that I have a voicemail from a woman asking if I could walk around the corner to vote, when I wasn’t registered to vote in that state. Yes, I am happy and proud that Clinton did so well in the state of New Jersey, but it is so depressing that my vote isn’t counting more. If we are lucky there will be a strong movement to change the electoral voting system.

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But I think it is important to keep on moving, so let’s talk about these Kimchi Nacho Tots. I thought about this dish after Olives For Dinner made some gochujang queso. Many people who eat Korean food might think cheese + gochujang seems like a mistake. But it is a pretty awesome combo. Making a platter similar to nachos with tater tots is a pretty American meal. But I prefer midwest method of making a bubbly casserole with the tater tots.

I like to eat these with some corn tortilla chips, lettuce, salsa, and korean pickles. Having the mix of soft melty cheese and potato and crunch cold textures is a match made in heaven. The recipe is pretty customizable, just keep things either tex-mex or asian inspired. Don’t want black beans? Try tofu or beef crumbles. Ran out of salsa? Try making some quick cucumber pickles with rice vinegar and sesame oil.

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For this recipe I used Daiya for the cheesy sauce. I don’t normally using fake cheese in this sort of way, but I ran out of nutritional yeast (oh no!) So this was a lot more rich than what I was use to. You can pick whatever cheese you want, but try and pick one similar to cheddar or monterey jack and it make sure it can melt. If it still isn’t your thing, feel free to use nutritional yeast. No biggie.

As for gochujang, it is an important part of the dish. It is a fermented chili paste that is popular in Korean cooking. The taste is pretty unique compared to other chili pastes out there. Luckily it is becoming increasingly more common place in groceries stores so you can grab some. If you live near a Korean or Asian food market you might be able to find MANY different kinds of gochujang. You can even pick from heat levels. If you don’t like hot, I suggest trying to get a mild version and using the max amount. If not, just cut down on the amount.

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If you still can’t find any gochujang, I recommend checking out my cheater’s gochujang recipe, that I listed below. It still uses Korean pepper, but that is much cheaper to get from Amazon online than a bottle of paste. 

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indonesian0

Happy Election Day! At least for the Americans. I have an exit strategy if Trump wins. I’ll dig a hole and living in the country on the other side. Sadly, New Jersey ends up in an ocean with no islands nearby. Plan busted. The closest one is Australia, and I thought that there are plenty of Vegan MOFOers from Australia. They probably all posted about local dishes yesterday. So I thought I would pick another country nearby- Indonesia (technically that would be opposite of Brazil… SOOOO not close to New Jersey XD)

I haven’t cooked much of their cuisine, but I have three cookbooks that have food from the area (or at least inspired food from the area.) One is Ani Phyo’s Raw Asian cookbook, okay so the authenticity is a stretch! The other is a cookbook that goes through the culture of Southeast Asian food in detail. It isn’t vegan, at all, so finding recipes were hard. But it is really interesting as they give information about the local produce and customs, so it was interesting to flip through it again.

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So I took most of the recipe’s inspiration from The Asian Vegan Kitchen. Overall, I find the recipes too oily and bland. In fact the Indonesian recipe I reviewed was way too oily from two cans of coconut milk. Yuck. I kind-of took the hint with this recipe, and balanced the recipe out. So you might be thinking what makes an Indonesian curry different from other curries?

Well, it is similar to any of the Thai Red Curry recipes you’ve might of made. But this is super easy and fast to make. For starters the veggies, tempeh, and tofu are chopped in very large pieces. This makes prep time very minimal. Also the curry paste (or lodeh paste) uses candlenuts. I remember seeing them once at an Asian Food Market, but I wasn’t going to make another stop for the recipe. You can use macadamia, brazil, or cashew nuts. I used cashews.

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The recipe also uses salam leaves and galangal. I have never seen any of these ingredients in a store before. I omitted it from the recipe, but if you find powdered galangal, try sprinkling into the recipe. As for salam leaves, I subbed it with some curry leaves. It isn’t authentic, but I am sure many Indonesian immigrants are making similar substitutes.

Nutrition? Yeah, I’ve been really into counting the nutritional information about food lately. Sorry. A quarter of a recipe is roughly 41 grams of carbs (9 grams of fiber), 31 grams of fat (hello coconuts and cashews!), and 28 grams of protein. I have a feeling the fat counts are a little high, and will depend on what type of fried tofu you buy. You can sub it with baked tofu as well.

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As a quick reminder, these percentages are based off of my current pregnant state. You maybe getting a larger amount. If you are actually tracking your nutrition, I suggest looking at the mg units. The obvious thing that will fill more of your nutritional needs is the iron. I am pregnant so I need a minimum of 27 mg while most menstruating women need 18 mg, men more like 8mg.

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pumpmaca0

I have no idea if these are cupcakes or muffins. I kind-of get annoyed by American standards for muffins. When I use to work at the coffee shop my current bosses ran, they would taste baked goods from various bakeries to choose a supplier. Their biggest complaint was the muffins were too gritty or dry. When they asked for my opinion, I replied with “they’re muffins, not cupcakes.” Sadly we ended up picking frozen buckets of muffins and baking them on location. My bosses were so proud of their decision, I hated those muffins, too soft, too sweet. Muffins are suppose to be low-sugar, have some whole wheat, or spelt flour, or something of the like. Sure you can have a chocolate chip muffin, if most of the sweetness is tied up in the chocolate. Muffins should be a limbo stage between bread and cupcake.

But what about these? I originally was going to call them cupcakes, originally tossing in some chocolate chips and a crumb topping. Surely that would make them decadent enough to make them cupcakes, right? Well, the crumb topping melted after a day, so I scrapped that. I had to make a second batch, and ran out of chocolate chips. So the new photographed results felt like a lie to have a recipe for naked cupcakes. But I personally like them without a glaze or frosting. But they are surely very soft and tender. So muffins they will be called.

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Many of you guys know that I have been going nuts over Macaccino. I don’t like promoting brands like this (unless I am making money, come on macaccino! give me money I can keep making these recipes!) but I am loving the powder form and the unique flavor. But you can skip the macaccino in the recipe and use espresso powder, or brewed coffee to make more a Pumpkin Spice Latte muffin. Variations will be in the recipe below.

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You can also switch things up by using half whole wheat flour instead of just all purpose flour to make these more muffin-y. But since I’ve been eating these as a midnight snack, I didn’t feel like it was needed. In fact that is kind-of why I love macaccino! I don’t have to worry about caffeine levels late at night. No I don’t think it would have much if you use espresso powder or real coffee, but just one less thing to worry about.

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Other little tips about these muffins. The first batch I made I used home roasted pumpkin (actually long pie squash to be exact.) If you make your own home roasted pumpkin you might have to take an extra step to puree the squash. You can be lazy (like me!) and just mix all the wet ingredients in a blender. But if you are using the canned stuff, like I did for the second batch, you can mix everything perfectly fine with a fork.

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What about nutrition? Well, I think of these like a dessert, hence why I am eating them as a midnight/bedtime snack. Below are the vitamins and minerals in recipe. There will be variations, clearly, if you are using hemp milk instead of soy, or if you decide to add chocolate chips or coffee. No none of these numbers are particularly high, but I don’t think it is too bad for 220 calories (10% of the calories for most people) and for something that tastes like such a dessert.

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Ever made a recipe and have it be so awful that you had to revisit it again? This happens to me often. A recipe is floating around with some great flavor back bones. You think they should have a perfect flavor combo but it just lacks basic cooking know how. This happened with some pumpkin black bean burgers. The recipe was made by a non-vegan, and clearly didn’t know how to bind together the burgers. In their defense, they were probably also trying to avoid grains.

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So when Vegan MOFO did the prompt asking what my “easy cook” meal would be, the answer was frozen burgers. But I know it would of been pretty boring if I pulled out some existing burger from my freezer and slapped it on a bun. So it gave me the chance to make a much better tasting pumpkin black bean burger. 

When given the chance I ALWAYS try and bake my burgers. Why? It makes freezing much easier. It also makes grilling much easier. I can just grab a few burgers from my freezer and hand them to a host of a BBQ. People will always ask how to “grill” it, and I just say load up on oil, and heat all the way through. You can also toss these guys back in the oven, or just flip them in a small skillet. Heck sometimes these burgers make their way crumbled on a salad or in a wrap (did you check out my WIAW yesterday?). 

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This recipe specifically makes A LOT. I mean 8 on the low end if you like big thick burgers, 12 if you like small burgers for those store bought bagged hamburger buns. I am a firm believer that if you are using a food processor, you might as fill that bad boy up since it takes up so much space on the drying rack.

Now that I have baby on the way, these burgers will get eaten for sure. There will be too many nights where I won’t want to or don’t have the time cook.

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Curious about some nutritional information? Well I happened to plug the recipe in Cronometer and I am happy to report these burgers are pretty good for the body (and soul). Remember these numbers are for if you divide the recipe up into 11 patties, so if you get 8 patties the numbers per burger will be higher. I got 7 grams of protein in that small patty, 5 grams of fat (with 37% of your omega-3!), and 27 grams of carbs (with 8 grams of fiber.)

I just screencapped the nutritional values for people see. And if you are thinking that isn’t that many, it just gives you more reason to eat a second burger, or make a double stacked pattie! I mean we haven’t even added the nutritional values from the lettuce, tomato, onions, hummus, bun, or whatever your imagination can think of the dress up that burger.

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I can hear my Aunt groaning all the way in Florida. “Oh honey, that’s no po’boy” in a heavy Southern accent is ringing in my ears. My Aunt Sheila is originally from Louisiana, and she is a recipe purist. I’ve been told that if I make a roux with oil instead of butter, you have a completely different recipe on your hand. But I am jumping ahead of myself. What does this recipe have to do with the first vegan mofo prompt?

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Well, we are suppose to be talking about our favorite foods. I was a little stumped. My answers are pretty easy: calzones and ice cream. But I’ve already given my recipe for a standard calzone (very ricotta-y just the way I like it), in fact it was the second post for Vegan Mofo last year. I couldn’t make a recipe for ice cream mostly because my freezer is PACKED. If there is leftovers it is getting frozen for post baby exhaustion.

So I asked Jon, what HIS favorite food was. His response was “a really good sandwich.” I got what he meant, there is something really nice about having a good loaf of bread, and the right fillings. He gets stuck with PB and J too often for his lunches for work, so I think when he gets something different, it makes him happy. At first I was going to do a buffalo tofu sandwich, since I love anything with buffalo sauce. But I think my lack of veggies in my diet made me go a little crazy with the craving, so I made a cauliflower buffalo wing po boy.

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So now, let’s go back to the beginning- what the heck is a po’boy? This is important because there has been too many times where I’ve eaten a sandwich named a po’boy but lacked many of the defining qualities of the sandwich. There is a fine line between a cupcake and a muffin and so is a sandwich and po’boy. A po’boy is a sandwich mostly associated with Louisiana, but is a local speciality in Texas, Alabama, and Mississippi. It most famously has lots of small fried shrimp as the main filling, but it can be crab, oysters, crawfish, sausage, and sometimes even roast beef or french fries. It needs to be served in a crispy piece of bread, and the food pieces can’t be too big.

I’ve been eating bastardized versions of po’boys almost anytime my Father had to cook dinner. All he had to do was take shrimp, bread, and fry. Then we would add the roll, mayo, and fixings. So in many ways, this sandwich is a variation. I am using cauliflower instead of shrimp. I am breading it and baking instead of frying. But I guess the biggest betrayal is that I am slapping on lots of buffalo wing sauce. Oh well.

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I’ve also come to realize I talk a lot about food history. ESPECIALLY during Vegan Mofo. In fact, my hopes that next year I will do a month devoted completely to American historical cakes. But since I’ve decided I am going to be so thorough, let’s talk about what makes buffalo wing sauce, buffalo wing sauce. I think I saw Jenny from Herbivore’s Heaven talking about subbing a hot sauce for something else in a blog post. I cringed a little, but then realized I didn’t know why. Heck, I think I have over 10 different spicy based condiments in my fridge. Each so similar but have their own unique qualities. 

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If you live in the United States, you know that you are either getting Frank’s Red Hot Sauce, or some other name brand that has the word “buffalo” on the hot sauce label. Even though buffalo wings are covered in a sauce that is just hot sauce and butter, most shelf stable bottles of “buffalo” sauce does not have any butter in it. Good news for vegans. But what make “buffalo wing” sauce different from others is that it is a mix of cayenne peppers, vinegar, and garlic that have been aged.

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So what should you do if you aren’t in the United States and can’t find the proper sauce? Well, look at labels and see if you can find the word “cayenne pepper.” That really is the secret to the flavor. There are many varieties, but finding that wording will more likely ensure that it is the variety and flavor you are looking for. Also flip to the ingredients and try and keep it short and simple. You mainly want to see vinegar, pepper, and garlic in the ingredients. Or you can try out Domestic Fits’ recipe or Sunny Side Up’s recipe.

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Since becoming pregnant I’ve been scoping the scene for caffeine free coffee alternatives. Yes, you can have some caffeine while pregnant, and yes, it is probably the safest stimulant to consume during pregnancy. But I drink coffee for flavor, never to wake myself up. This results in some days of me drinking 3 cups of a coffee, and none the next three days. And certain times of the year I really just crave a warm and bitter drink.

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One coffee substitute I found was Macaccino. They are pretty new on the market, and is a blend of roasted maca root with some cinnamon, cocoa, mesquite powder, and nutmeg. I can safely say the taste is unique and isn’t something I could easily whip up on my own. The cool thing is that there is some nice nutritional perks of the blend. One serving has one gram of protein, 2% of the standard calcium recommendations, and 4% of the standard iron recommendations. They even have a super serious breakdown on their website (the number cruncher in me loves all the details!) BTW no hate on coffee- it does have a lot of B2 and B5 vitamins, so isn’t totally helpless.

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When I first got macaccino I follow their directions- suggesting to put a tablespoon in 10 ounces of water, and add creamer and sugar. I didn’t like it so much served like a black coffee. It was a little too gritty for my taste. But I liked the flavors and how it was so easy to make. So it hit me that I should drink it more like a latte! It isn’t the first time I used maca in a latte, but roasting the maca really alters the flavor.

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Since it is fall aka pumpkin spice season, I thought I would break out the pumpkin spice syrup recipe I made a few years ago. Just keep in mind, the syrup proportions are suggested with the homemade pumpkin spice syrup listed below. I have found that the best pumpkin spice lattes are from homemade syrups or coffee shops where they make their own. If you are buying a premade syrup (note clear ones are usually the vegan ones) you may want less. I also used an unsweetened milk because otherwise I find it will get way too sweet.

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I am not huge on featuring a recipe that uses a specific product. I bought Macaccino on my own and really like to drink it this way. This is not a sponsored post, and these are just my honest opinions. I would love to give some alternative options, but as far as I know, there isn’t any equivalent to this yet. I used the original mocha, but they also have a mint and black reserve.

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I’ve been sitting on this recipe for awhile now. It came about early on in my pregnancy when Jon and I had two different family get togethers back to back. We are pretty big home bodies. We are both introverts and usually need a day to relax and calm down from family get togethers. This was going to be a VERY busy weekend. It would involve me running to our CSA, quickly go grocery shopping, and then cooking something for party number one.

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But being pregnant I kind-of wanted a dessert. But I didn’t have much time to prep anything. I remember loving the No-Bake Dark Chocolate Chickpea Pie with Pretzel Crust from Pickles and Honey, but had a craving for oreos cream filled chocolate cookie sandwiches. I also didn’t have some of the ingredients on the list and didn’t have the time to go to Whole Foods to get them (read: cocoa butter and coconut sugar.)

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So I decided to make two pies, which worked out wonderfully. Everyone loved the pie, and I got so many people asking what made it vegan. Chickpeas! Funny thing is that I have no idea how to make these type of no bake pies without vegan ingredients (pudding mixes?) It has always been beans and tofu for me. No one could even taste a hint of bean-y-ness to the pie. The big kicker? All the “tweens” went to town on the pie since they never heard me utter the word chickpeas in their presence. Most came out to the adults to say how much they loved that pie.

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So how did I make two pies on such a tight schedule? Well, there was a lot of cutting corners. One is that I bought pre-made pie shells. I picked up the Nabisco Oreo brand pie crusts because it was the only vegan chocolate pie crust option at my local grocery store. You can make your own pie crust just by googling oreo pie crust or just making a chocolate cookie crumb crust. What I do like about the ready made pie crusts (other than saving time) is that you have a plastic dome that you can use to cover the top of the pie for traveling.

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I also cut time down by using cocowhip. Make sure you plan ahead so you can thaw the whipped cream. One container makes the perfect amount for two pies, but below I will give the amount to use for only one pie (because you rarely need TWO pies.) You can double recipe if you like a lot of whipped cream on your pies if you want. But the whipped cream topping is where most of the “cookies & cream” flavor is coming from since you beat the sandwich cookies into the whipped cream. And naturally you could always make your own rad whip or coconut whipped cream.

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The last reason this pie is so quick to make is because you just need to blend all the ingredients in the filling, and that’s it. I strongly suggest that you use a blender not a food processor since a blender will get smoother results. I recommend putting all the ingredients into the blender as I have them listed since I had the best blending results (aka less times I need to stop and scrap things around.) The recipe is largely similar to chocolate chickpea filling on Pickles and Honey, so I recommend checking that recipe out if you want something less sweet.

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The pie can be eaten right away, but I suggest letting it sit in the refrigerator overnight. The chickpea filling naturally thickens up a little so you get cleaner cuts. I didn’t wait long enough for the photo (oops!) and got a more squished slice. Yikes! But since it is so easy to make, you can easily impress family members with your crumb decorating. I know I had a few family members saying “You made this?” with an air of surprise. Not sure why… maybe it didn’t seem like something I would make? 

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It has happened guys- I am featuring a recipe on the blog! The last time I posted a recipe was in March– which I am a little shocked about. I thought my last recipe was from Vegan Mofo 2015. But part of me hiding away from recipe making has been because I’ve had a little mental block. When I first got pregnant I was just mentally and physically drained. Then when hunger started to kick in, I got pretty tired of sugar fast. Why? Sugar was in almost all snacks that were quick to eat on the go.

Snacking in a healthy manner can be hard. Especially since I have lots of specifics. I work in framing and it is important that my hands are clean. I work with lots of historical documents, works of art, and sometimes completely worthless junk. But something like an apple I have to sit down, eat, then wash my hands. Hummus and veggies? Oh please. Way too messy and time consuming! So I often will snack on a clif bar, crackers, or worse- candy. So I am constantly trying to think of something to eat that is dry but has no sugar.

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So I started to think about zucchini bread. Most zucchini bread in the USA are sweet. I have even posted a chocolate zucchini muffin on the blog way back in the day. I searched high and low for zucchini quick breads, and usually found savory recipes that used yogurt or different types of cheeses in them. I made one since I had leftover yogurt. But, I wanted to make a recipe that didn’t need a “fake” vegan food. Plus, the recipe made a whole loaf, and I figured if you are making zucchini bread, it is probably summer, and you don’t want the oven on for an hour. Muffins it would be.

I think I made 3 different batches before nailing this recipe. The biggest problem was that the muffins were too dry. The flavors were always amazing. But it would be painful to eat, and crumbs would get all over the place.

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So if you make these muffins, you can use cupcake lines if you are like me and are lazy about cleaning up. Or you can oil your muffin pans, which probably would give better results. Just make sure your muffins cool ALL THE WAY DOWN before taking off the cupcake liners. Otherwise they’ll just stick to the paper (ie. don’t do what I did for that photo. Wasn’t worth it for the sexy steam shot.)

Nutrition? Well, they are a great quick little snack. They are about 160 calories per muffin, and pack 5 grams of protein. If you used enriched all purpose flour and fortified nutritional yeast, the stats are pretty nice. 65% of B1, 54% of B2 (riboflavin), 30% B3 (Niacin), 45% of B6, 15% Folate, 7% Vitamin C, 17% Vitamin K, 10% calcium, and 8% of iron. You can see more of the stats here, I skipped the macros partly because it will be heavily influenced by what type of pesto you use. I used a avocado based pesto, so the fat content is different than the one I plugged into Cronometer (which is probably a traditional basil-olive oil based pesto)

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So what makes these muffins so full of B vitamins? A mix of flours. I bought a bag of kamut/khorasan flour awhile ago since it was on sale. This isn’t gluten-free, but an older variety of wheat. Which kind-of means it is packing a lot of natural vitamins that have been lost with modern varieties. But it does have a certain texture so I mixed it with some regular whole wheat flour and all purpose flour. And help give a savory flour I also mixed in some chickpea flour which helped give a more complex nutritional profile as well. Truthfully I think the flour is more nutritious than the zucchini.

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Last Monday I was able to hang out with Alexa and try out two new restaurants. It was amazing. But one thing we talked about was our diets, cuz that is what vegans and weight lifters do. Alexa mentioned how she is eating a high protein diet, trying to get about 113 grams of protein and 150 grams of carbs. It made me think about my diet, as I have started to shift towards a very carb-veggie heavy diet. I hit my protein requirements, but I like trying out new recipes. One thing I learned in art school is that sometime making rules for your art can actually help you creatively. So you might see more protein heavy recipes on the blog. 

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This recipe was already slated to be posted on here, but it fits Alexa’s dietary requirements. High protein and low fat. I used tofu originally in the recipe, but you can sauté some seitan and stir it with the noodles, mushrooms, and bean sprouts at the end. So how much protein? Well I actually shocked myself a little once I crunched the numbers- 52 grams of protein, 63 grams carbs, and 10 grams fat!  That means 44% of the dish protein, 30% is fat, and 26% are carbs. The numbers will shift a little depending on the tofu brand you use or if you use seitan instead of tofu. The dish is pretty hearty, and is 550 calories, which might be a little too big for one person to eat in one sitting, as I can imagine with Alexa (I am usually the one cleaning a plate while she tends to just save it for later)

So where is the protein coming from? Well it is comes partly from the Explore Asian bean noodles. These noodles have particular texture so you might not want to just sub them for normal pasta. But they work well with lots of asian style dishes where they use noodles that aren’t made with wheat. That is why I think they work so well with this hot pot. A quarter of a package has a total of 25 grams of protein, making it the highest protein noodles out there…. well the same protein content as Banza chickpea noodles. I used the adzuki bean noodles, since I like the taste of red beans. The prices I am finding online are around $5 a pack, but I was able to get them at Wegman’s for $3.50, making each serving around 88¢, about 50¢ for the tofu, and $1 for the mushrooms (less if you sub for carrots or a cheaper mushroom). I am not really sure how much the rest would cost as I made the kimchi and broth at home. The other ingredients might cost a bit at first, but the last for a long time.

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So let’s talk about the soup outside of nutritional content. Let’s talk about the cultural context. So many people know that kimchi is a korean pickled cabbage. There is also a popular korean stew called kimchi jjigae. Kimchi jjigae has become so iconic and has become a popular dish in Japan- translating into kimchi nabe. The differences are subtle, but my vegan version is a little bit more like the Japanese version… with protein noodles. If you are interested about the differences, Just One Cookbook does a good job explaining all the differences.

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I’ve mentioned how I love my individual sized hot pots, or donabe have been a life saver. I admit, they are kind-of pricey. You can use other types of pots, and you can find similar things in Asian food markets for a discounted price. Take a look around. But since the dish is designed to be eaten by one person, the recipe is small. So if you are using a normal pot for everyone, adjust accordingly. It is easy enough to double or triple the recipe for however many people will be eating with you.

If you do buy a donabe for this recipe, I found a blog post about seasoning your pot! Most pots don’t come with manuals, so I had no idea this was something that needed to be done a day in advance. It will make your pots last longer and doesn’t take much effort to do.

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I’ll level with you guys. If I was perusing the blogosphere I probably would poo-poo this recipe. I am usually the kind of person who makes everything from scratch. It has only been recently I started to use pizza dough from a grocery store. When I tell my husband that I don’t want to cook, and I want to have pizza it actually means I bought premade pizza dough and I am usually making a pizza. Nope, no ordering out. Is it because there isn’t any vegan pizzas available? No, I am just so hard wired to make dinner that not cooking dinner is still cooking.

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So what is this recipe then? Well, during Thanksgiving I hosted dessert for my family and thought I should offer whipped cream. I bought So Delicious Coconut Whip and thought it would be a hit. The problem is that nobody touched it because I totally forgot no one in our family actually uses whipped cream, or rather they only have it in very specific situations (aka angel food cake.) So I kind-of got stuck with a full tub and refroze it, having it sit there since.

 

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Then I randomly wanted some ice cream and thought I might as well make some nice cream. Short of some ripe frozen bananas, I took a gamble and used my frozen peaches and leftover So Delicious Coconut Whip. It worked out. It wasn’t just peach flavored, but the coconut whip peaked through in the flavor, which I really liked.

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I figured I would post the recipe since you never know who will find the recipe valuable. I mean honestly, you can’t make everything and I might see myself picking up some more cocowhip for a party. And there will be leftovers, so I would probably find myself making this again. Is the recipe healthy? I would say it is better than normal ice cream. Your fruit is full of vitamins and fiber. And even though traditional whip cream is heavy on calories, the vegan cocowhip only uses 120 calories total, with 8 grams of fat, less if you use the reduced fat cocowhip.

A quick note on the ingredients, the coconut whip MUST BE FROZEN! Because of this reason I don’t recommend replacing it with homemake rad whip or whipped cream from a can. I used home frozen peaches where I left the skins on. Storebought peeled peaches will give a smoother texture. You can also use whatever fruit you want. Want pineapple? That would be cool. Want berries? Tasty but you might want to add a little bit more sweetener. Mangos? Okay I need to stop, I’m getting hungry. And finally I used maple syrup but you can use whatever liquid syrup you want.

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