recipe

Veganized: Cookie Cheesecake Bars

Happy New Year!!

As a vegan living in a predominately non-vegan world, we all have seen recipes we would like to veganize. Daily, on Facebook, I see those fast tutorial recipe videos that look so delicious and so easy! Recently, I stumbled upon Slutty Cheesecake Bars from Delish.com stating (they are so good), they “will get around”. They looked amazing and easily veganizable.

Serves 9

Ingredients:

1 package Pre-made Cookie Dough (I used Eat Pastry Chocolate Chip)

1 package Oreos

2 8 ounce Vegan Cream Cheese (I used Tofutti Better than Cream Cheese)

1/2 Cup Cane Sugar

3 teaspoons Ener-G Egg Replacer (blended with 4 tablespoons warm water)

Dash of Salt

Directions:

1. Preheat oven to 325 degrees and grease an 8×8 pan.

2. Press cookie dough evenly throughout bottom of pan.

3. Add layer of Oreos.

4. Combine cream cheese, sugar, salt and Ener-G Egg Replacer.

5. Add cream cheese mixer to pan.

6. Crumble Oreos on top.

7. Bake for 35 minutes.

8. Place pan in refrigerator and let chill for 3 hours minimum but preferably overnight for best consistency.

9. Cut into 9 squares and enjoy!

Erin!

Detour: Vegan Camping at French Creek State Park

Aahhh the great outdoors… hiking, campfire, bugs and nature. It is nice to unplug for the weekend, leave the hustle and bustle of the city, and take in the beauty nature has to offer. Last weekend we went with our lovely friends, Martha and Stephen, on a mini campcation to French Creek State Park, located only 52 miles outside of Philadelphia, in the Pottstown area of Pennsylvania. We kept the menu vegan-comfort-foodesque, which was only fitting for a camping trip. Between hot dogs and s’mores, pancakes to muffins, we enjoyed it all. I’ll now share my list and details of our semi-wilderness, outdoor living, semi-roughing-it adventure (I only say “semi” because the only wildlife we saw was one chipmunk and there were indoor bathrooms).

We arrived around 7 pm, just before sundown, so it was perfect. Vinny set up our tent and air mattress, I watched. The air mattress was essential as French Creek is very rocky. HIGHLY recommended for anyone planning to camp in the future. Once settled, we prepped dinner. The menu for the night: Veggie Dogs and S’Mores. Veggie Dogs & marshmallows were perfect roasted over the fire Martha and Stephen started before we arrived. We recommend bringing a fire starter kit or a long lighter (you know the one you light candles with at home) as matches did not cut it.

S’mores:
1 Graham Cracker split in half
2 Vegan marshmallows
1/2 Chocolate Square (because a whole square got a bit messy)

Note: I found the key to camp meal planning is bringing the smallest number of refrigerated items possible. No one wants to risk eating poorly stored food or have to run back to civilization to buy more ice.

We started Saturday early. Vinny woke up and went for a mountain bike ride. The trails at French Creek are amazing for it! Today was our big breakfast day(aka use what was left of the refrigerated material since the ice was melting)! We made pancakes. Be sure to prep the mix before the trip so you do not have to worry about carting excess items. Vinny picked up Oreos last minute before the trip so we got a bit creative and made Oreo Pancakes as well as banana. ::cue Jack Johnson’s – Banana Pancakes:: While I played head chef, Vinny prepped us some much needed coffee on the AeroPress, perfect for camping.

Pancakes
Serves 4 Hungry Campers

Ingredients:
1 cup All-Purpose Flour
1 cup Whole Wheat Flour
2 tablespoons Sugar
1 teaspoon Ground Cinnamon
2 cups nondairy Milk buy it warm
3 1/2 tablespoons Baking Powder
1/4 teaspoon Sea Salt

Optional Ingredients:
Oreos
Chopped Banana

Options Toppings:
Maple Syrup
Earth Balance

Combine dry ingredinents.
Add milk and oil.
Cook on greased heated pan until bubbles start to form on top of pancake.
Optional Step: Add Orao crumbles or banana pieces, or BOTH. Press into the pancake.
Flip.
Cook until bottom of pancake is a light brown,
Add your favorite maple syrup, earth balance and ENJOY!!

Coffee: ReAnimator – Ethiopian Blend

Post breakfast we prepped hiking snacks… Trail Mix & Fruit. The trail mix consisted of a combination of our favorites from Trader Joe’s: Coconut Cashews, Wasabi Wow! and Go Raw Trail Mix. French Creek has a wide array of trails we just walked and walked. The skill level was low. We did 6 miles over a 2+ hour time span with the hardest segment being our walk back into the park. To see our course, go to Strava. Both Vinny and I have accounts (he does all the impressive rides).

For lunch, we ventured in the traditional route… Cookie Butter & Strawberry Fruit Spread Sandwiches. They were lovely. One was even “grilled”. We napped after enjoying some time hanging out by the fire taking soda and Chipotle.

Saturday night dinner would have to be my favorite. Veggie Dogs, Roasted Potatoes & Vegetable Skewers (and more S’mores!) We grilled everything! Hot dogs: grilled until hot. Potatoes: place in sprayed tin foil; sprinkle evenly (over all 4 packages) with salt, pepper, 2 cloves chopped garlic and half a large chopped onion; grill on low fire until soft,stirring regularly to prevent burning. Veggie Skewers: cut vegetables into large pieces; place on skewer sticks; coat with olive oil; season with BBQ seasoning; grill until hardest veggies are soft (i.e. zucchini), rotating regularly.

On our final morning we enjoyed Cinnamon Sugar Donut muffins. They were perfect. We then hiked a bit more than snack on some Quinoa Protein Bites I made in chocolate flavor for the trip!

Tent
Air Mattress + Battery Pump
Fire Starter
Long Lighter
Grill Skewers (for food roasting)
Lantern
Sleeping Bag
Pillows
Toothbrush/Toothpaste
Hand Sanitizer
Chairs
Spatula
Coleman Camping Stove
Pans
Utensils
Paper Plates
Coffee Mugs
AeroPress coffee maker
Pot or Kettle for heating water
Tin Foil
Sponge/Dish Soap

Food
2 packages Veggie Dogs we used Tofu Pups
2 packages Whole Wheat Hot Dog Buns
Organic Ketchup
Organic Mustard
Dandies Vegan marshmallows
Graham Crackers any honey free crackers will do
Dark Chocolate we used Theo 85% Dark Chocolate Bar
Pre-made Pancake Mix see recipe above
Cookies Spray
Oreos* optional
Bananas
Maple Syrup
Earth Balance* optional
Coffee
1 large Zucchini
1 large Red Onion
1 package Mushroons
1 large Tomatoe
1 large Red & Green Peppers
365 Simple BBQ Seasoning
4 medium Gold Potatoes
2 cloves onion
1/2 onion
Olive Oil
Trail Mix we used a mix of Trader Joe’s Wasabi Wow!, Coconut Cashews and Go Raw Trail Mix
Whole Wheat Sandwich Bread
Trader Joe’s Cookie Butter
Trader Joe’s Strawberry Fruit Spread
Apples
Muffins
Quinoa Protein Balls

Overall, French Creek was great. It would have been better if it had a lake for swimming (which we had anticipated).

Quinoa Protein Balls

In prepping for camping this weekend, the job I volunteered for was meal planning and prep! I was obviously excited to do this. Food for camping must be compact, with little refrigeration needed. Stay tuned for the full menu early. In the meantime, take a look and try the recipe for these compact, semi-raw, quinoa protein balls. The perfect camping snack! I just hope bears don’t like quinoa!

Quinoa Protein Balls
Makes 20 Golf-sized Balls

16 pitted Dates
3/4 cup Nut Butter (I used peanut butter for these)
1 Scoop MCT Lean Vegan Protein Blend Vanilla or Chocolate
1 cup cooked Quinoa
1 tablespoon Flaxseeds
1 tablespoon Chia Seeds
1 teaspoon Maca Powder
1/4 cup Chopped Walnuts
1 tablespoon Hemp Seed Hearts

Directions

Add dated to food processor. Pulse until chopped.
Add nut butter. Pulse until combined.
Add cooked quinoa. Pulse.
Add remainder of ingredients. Pulse until combined.
Roll into balls.
Refrigerate for 2 hours minimum. The longer the better.
Enjoy!

Vegan Protein Smoothie

Whether it is running, cycling, swimming, hiking, long walks or some mix of all or some of them.. Vinny and I keep active. Fueling and replenishing our bodies after a long bike ride or run means consuming a bit more protein. We have tried Vega and Raw Protein but our favorite protein powder is by MCT Lean. The taste is on point. We use it in shakes and smoothies as well as baked good (stay tuned for protein packed recipes). A little extra protein does the body good! The possibilities are endless with this powder. Below is our favorite smoothie recipe featuring MCT Lean Vanilla Vegan Protein Blend. The kale, ginger and banana make this protein smoothie delicious and with 27 grams of protein, filling!

Green Protein Smoothie
Serves 1

2 Scoops MCT Lean Vegan Protein Blend Vanilla
½ tablespoon MCT Oil
1 tablespoon Ground Flaxseed
1 tablespoon Raw Shelled Hemp Seeds
1 ½ cup Unsweetened Almond Milk
1 medium Banana (frozen bananas work well and make the smoothie cold)
1 cup Raw Kale
1 teaspoon Ginger
½ tablespoon Chia Seeds

Directions

Add almond milk to blender. I prefer the Nutribullet. Adding the almond milk first prevents the dry ingredients from sticking to the sides of the blender.
Add all other ingredients.
Blend till smooth.
Enjoy!

Vegan Buffalo Chicken Dip

As a vegan, everyone thinks you cannot eat super delicious foods. It is a common stereotype that I shoot down constantly. When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad. Little does the typical omnivore know, vegans are capable of SO much more. They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most. The great Buffalo Chicken Dip. Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.

Vegan Buffalo Chicken Dip
Serves party of 8

Ingredients
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)

Vegan Ranch Dressing
Yields 1/2 cup

Ingredients
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper

Directions

Preheat oven to 350 degrees.
Combine all ingredients until smooth in medium baking dish.
Bake for 20 minutes or until everything is melty and hot.
Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette. Hell! You can serve this dip with anything, it could make cardboard taste good.
Enjoy… while it lasts!

Vegan Chocolate Chunk Almond Cookies

Chocolate chunks? Raw Almonds? Cookies? Who does not love all three? After using other people’s recipes till now, I have formulated my own. Hope you enjoy them as much as we did!

Vegan Chocolate Chunk Almond Cookies
Yields 40 Mini Cookies

Ingredients
4.5 teaspoons Ener-G Egg Replacer (found in the baking isle at Whole Foods Market)
6 tablespoons Water
½ cup Earth Balance Buttery Spread
½ cup Mashed Avocado
¾ cup Vegan Cane Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
1 1/8 cup Whole Wheat Flour
1 1/8 cup All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
1 cup Dark Chocolate Baking Chunks (I use Whole Foods 365 brand)
1 cup Raw Almonds (chopped)
Olive Oil cooking spray

Directions

Preheat oven to 375 degrees.
Whisk or blend, Ener-g Egg Replacer and water. Set aside.
Combine Earth Balance, mashed avocado, sugars, vanilla extract and lastly Ener-g Egg Replacer mix.
Combine flours, baking soda, and sea salt.
Add flour mix to sugar mix, a little bit at a time, until all is well mixed.
Fold in almonds and chocolate chunks.
Arrange ping pong sized cookie dough balls on greased baking sheet. Press down just a bit.
Bake for 9 minutes.
Let cool on pan for 5 minutes then transfer to cooling rack.
Enjoy!

Vegan Mini Taco Bowls

Like many others, I often troll Pinterest for new recipes. In that search, I often stumble upon a delicious looking picture with no link to a recipe. ANNOYING RIGHT?! I saw a similar taco bowl, clicked it, no real recipe link. WHY?! I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it. ( Below is the serving size for us PhillyVegans. As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)

Mini Taco Bowls
Serves 2; 16 mini bowls

Ingredients
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips

Topping Ingredients
1/2 Avocado
Salsa
Toffuti Better than Sour Cream
Spinach or Lettuce chopped

Directions

Preheat oven to 375 degrees.
Cut tortilla shells into small 3-inch circles. I used the top of a mason jar and knife for reference. A cup can also be used.
In small sauce pan cook Beyond Meat chicken strips.
Place tortilla circles in cupcake pans.
Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
Bake for 10 minutes.
Add Daiya cheese.
Bake for 5 additional minutes or until cheese melts.
Add toppings
Enjoy!

How to Make Vegan Stuffing

Thanksgiving: Stuffing Veganized

Thanksgiving for vegans is normally a time of questions. “What can you eat?” “What are you going to eat?” “Why?” For me, even when I was a meat eater, Thanksgiving was all about the sides. Who does not love mashed potatoes, green bean casserole, corn and of course, STUFFING! Stuffing was always a favorite. The problem: this is normally made with chicken stock, butter, etc. This weekend, however, I sat down with my oh-so-not-vegan Mom and she taught me the recipe while I altered with vegan friendly substitutes. This is a stuffing recipe that is simple yet delicious, even non vegans will enjoy it.

Stuffing
Serves 10

Ingredients
1 Loaf Whole Wheat Sandwich Bread left out overnight to stale a bit
1 package fresh Celery chopped
1 package fresh Mushrooms chopped
5 cups Onions chopped
3 T Salt
3 T Pepper
5 T Poultry Seasoning
16 ounce Vegetable Stock
1/2 cup Earth Balance Vegan Buttery Sticks

Directions

Preheat oven to 350 degrees.
In large sauce pan, add Earth Balance and celery and cook on medium heat for 15 minutes.
Add onions. Continue to cook for 15 additional minutes or until celery is soft.
Meanwhile, cut bread and mushrooms into nickle sized pieces.
Add all ingredients to large, greased, baking dish (around 12″ x 9″), combine well. (I have found the best way to do this is with newly washed hands)
Add seasonings and vegetable stock to bread/vegetable mix. Continue to combine.
Cover.
Bake for 1 hour.
Stir and SERVE.

“Cheesy” Fiesta Potatoes

With the cold weather creeping in on the east coast, the search for comfort food begins. We all know the best comfort is something simple and happens at home. In out attempt to not leave the apartment (and catch up on Walking Dead), we created a super easy, vegan version of those tasty potatoes from that popular Mexican fast food place, Taco Bell.

“Cheesy” Fiesta Potatoes
Serves 2

Ingredients
5 Potatoes (or enough to fill a 12 inch pan) cut
1 Bag Go Veggie! Mexican Style Shreds
2 Cloves Garlic chopped
1/4 cup Olive Oil
1 tbsp Salt
½ tbsp Pepper
1 tbsp Paprika optional
Scallions optional
Olive Oil Cooking Spray
1 tbsp Tofutti Better Than Sour Cream
1 tbsp salsa

Directions

Skin and cut potatoes into quarter sized pieces, all as close to the same size as possible.
Spray 12 inch pan with cooking spray.
Add potatoes to pan with olive oil, salt, pepper and paprika and cook on medium heat, moving potatoes (shaking the pan, turning) every 10 minutes.
When potatoes have browned, add garlic and cook on low for 5 minutes.
Sprinkle cheese over potatoes. Side note: I called for a whole bag of cheese. I did not use a whole bag of cheese. This is a use your discretion step as some people like their stuff cheesier. I used enough to generously cover the entire pan of potatoes.
Add a small amount of water around perimeter of the man and quickly cover. The steam from the water hitting the pan allows the cheese to melt ever so perfectly.
In 1 minute, uncover the heavenly cheesed potatoes, remove from heat and serve with a dollop of sour cream and salsa (and chopped scallions).
ENJOY!