It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.
Category Archives: Friendship
I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.
I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines here and then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.
To see all of Kittee’s pudla’s she’s featured on her site, click here. I’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables = better pudla. Try using about a cup of your favorite diced veg, spices and seasonings in yours. Enjoy!
This post is featured on Allergy Free Wednesdays
I’ve been holding out on you and making this soup OFTEN for months and months. It requires almost no effort and is incredibly delicious. If you whisk 1/4 C. of flour into the veggie stock before adding it to the pot, you’ve got the best gravy on earth (just ask my Thanksgiving guests).
I thought this would be perfect to do for my guest post today for Vegan Richa. Imagine my horror last night when we were messaging back and forth about the post and I realized that Richa. Doesn’t. Really. Like. Mushrooms. EPIC FAIL. So Sorry girl!
If you love mushrooms, you’re going to have to head on over to Richa’s place to nab the recipe:
I hope you’ll read her poignant “about” page and get to know her a little better. Love to you Richa, I promise if you ask me to guest post again, I’ll make a dessert. xx -Somer
This post started out a long time ago, with this cake, however it was a dare last week that made me pull it out of the draft archives. Nick at Frugal Feeding made a fantastic Mushroom Orzotto, and in his post, taunted me thus: “If you are food revellers of vegan ilk, it may prove a little tricky to create a genuinely satisfying orzotto – without the presence of starch or dairy fat thickening without altering the flavour entirely could prove tricky.“
Tricky? Um, I simply subbed 1/2 C. cashews blended with 1 C. water and 1 T. nutritional yeast (cashew cream) and used a “knob” of homemade vegan butter instead of the dairy variety. Oh and I used whole wheat Orzo. Pretty sure I wasn’t missing anything flavor-wise. In fact, these are the sort of dishes that makes my husband ask if we’ve gone off the vegan diet. Fantastic recipe Nick! Next time I’ll be doubling it.
Nick’s Hasselback Potatoes.
The first time I ever saw Hasselback potatoes was on Frugal Feeding. Lets just say, I was more than impressed with the sexy rendition of my favorite root vegetable and have made these several times since.
Then there was the time that I arm wrestled Frugal into participating in the Virtual Vegan Potluck. I don’t think he or his readers ended up disappointed, especially since Nick ended up taking home the prize for best soup with the lovely Roasted Sweet Potato and Parsnip Soup. I knew you had it in you my friend Besides, how can you not win everyone over with all those lovely roasted veg? Even the PPK thought the Virtual Vegan Potluck was cool enough to put it at #28 on their top 100 list for 2012! I hope you’ll join us again in May.
Lovely Roasted Veg!
I made a double layer 9 inch cake instead of using the 20cm cake tins. I didn’t have any batter leftover for cupcakes like Nick did in his recipe.
Demystifying Metric Measures & Vegan Substitutions: If you don’t have a kitchen scale, I’ve weighed the ingredients on my kitchen scale and then measured them to take the guesswork out of it for you. Normally I wouldn’t include a blogger’s full recipe, but the online measure substitution tools weren’t entirely accurate and caused me to make a mess out of my first cake. I don’t want the same to happen to you. (Don’t worry, I asked Nick for permission). Go to his recipe for the method, but do preheat your oven to 150° celcius (302° farenheit) before starting and give your 9 inch tins an extra five minutes in the oven.
Apple and Walnut Cake with Black Treacle (Molasses) Icing
Ingredients for the Cake:
- 300 grams organic all purpose flour = 2 cups + scant 1/2 cup (I used whole wheat pastry flour)
- 1 t. ground cinnamon
- 1/2 t. baking soda
- 140 grams dark brown sugar = scant 2/3 cup
- 50 grams golden caster sugar (I used organic unrefined sugar) = scant 1/4 cup
- 250 ml sunflower oil = 1 cup + 3 tablespoons (I used half the amount and subbed 1/2 C. applesauce for the rest, because, as my daughter said when I was measuring it out “mom, you don’t use that much oil in a whole year’s worth of cooking”)
- To substitute for the 4 eggs in the recipe: use 1 cup silken tofu, 2 t. apple cider vinegar and 1 t. baking powder blended all together in a blender, (vinegar and baking powder mimics the rise that eggs give in baking)
- 3 grated apples (leave skins on)
- 100 grams chopped walnuts = 1 cup
- 2 t. Mexican vanilla (addition) because I simply have to put it in everything I bake at the moment
Ingredients for the Icing:
- 100 grams homemade vegan butter or earth balance = about 1/2 cup
- 50 grams dark brown soft sugar = about 1/4 cup
- 1 Tablespoon black treacle (molasses)
- 1 t. Mexican vanilla
- 200 grams vegan cream cheese = about one 8 ounce container of vegan cream cheese OR or 2/3 block extra firm tofu, pressed overnight to remove extra liquid. If you are using the pressed tofu (like I did) instead of store bought vegan cream cheese, add 1/4 teaspoon sea salt and 2 Tablespoons lemon juice to the recipe.
Combine all in food processor until silky smooth. To the tofu haters: if you make the icing in advance and let it sit for a few hours in the fridge before icing the cake, the tofu flavor in the icing becomes completely indistinguishable as it absorbs the flavors of the other ingredients. I swear it tastes just like I used real cream cheese.
Do you follow Frugal?
Dark Chocolate Peanut Butter Cup, using Annie’s base then adding in the middle: 1/2 cup each: vegan graham cracker crumbs, melted peanut butter and vegan powdered sugar stirred together.
Blogging is a funny thing. At first you start posting your recipes, hoping to garner some sort of recognition, then you start reading other people’s blogs, then joyfully and inevitably some lovely friendships form. Sometimes, you get lucky enough to actually meet and get to know these friends. Pure love. So, I’m apologizing now to all my blogging friends whom I haven’t been by your sites to read or comment on your posts lately. In the last month I’ve sustained two different injuries that have left me mostly couch bound, reading the classics, and drinking lots of tea and trying not to feel sorry for my sad self. My cooking skills have gone down the proverbial toilet (as evidenced by THREE batches of failed cupcakes for a Valentines party yesterday). You may have noticed I haven’t been around, I’m not feeling inspired and I’m sorry to say that the last thing I’m interested in right now is reading about food. I’m sure when I recover I’ll be back with a vengeance, but in the meantime I hope you’ll forgive my absence. It’s not you, it’s me.
It hasn’t helped my mojo that one of my best blogging buddies jumped ship and moved back to her home in Oklahoma after being here in Utah for the better part of 2012. I’m feeling forlorn and I miss her like I miss my right arm. I thought you might enjoy a post about her food since I’m not creating anything wonderful. At least you can get some inspiration from Annie at An Unrefined Vegan.
Assembling the chocolates.
Flavors to try: coconut, chopped crystalized ginger, roasted almond and raisin, orange (using a couple drops essential oil), mayan (cinnamon and chili), peppermint (using a couple drops essential oil), pecan, and of course peanut butter cup.
Annie’s Miso Ginger Soup with mushrooms added in. Nearly as comforting as a hug from the girl herself.
I’ll miss our lunch dates my friend.
The big funny: Emergency pit stop with Annie at the always fabulous Cafe Rio Mexican Grill after a lunch date at another restaurant we were reviewing left us famished and disappointed (minuscule portions, average food).
Vedged Out Calzone
The No Rise Calzone Dough:
- 2 C. whole wheat flour
- 1 C. unbleached organic flour
- 1 T. active dry yeast
- 1 C. warm water (you may need up to 1/4 C. more water depending on your dough consistency)
- 1 t. sea salt
Method: Preheat oven to 450 degrees. Combine all ingredients in your kneading apparatus (I use my bread maker) you can also use your hands knead dough for 10 minutes or until smooth and elastic. Let rest for 10 minutes. Divide into 6 or 8 pieces (I did 6 pieces and it made for a thick calzone crust, next time I’ll do 8) and roll out into very thin 8 inch rounds. I stick my dough between pieces of waxed or parchment paper to keep the dough rounds from sticking to each other while I work with the other pieces.
- 1/2 C. (1 can) tomato paste
- 1/2 C. tomato sauce
- 1 t. garlic salt
- 2 t. italian seasonings
- few grounds black pepper
- few dashes crushed red pepper (optional)
Mix all together and set aside.
- 1/2 C. chopped and de-seeded kalamata olives
- 1 can drained and rinsed quartered artichoke hearts in brine
- 1/4 C. dry pack sun dried tomatoes
- 1/2 yellow onion, diced
- 1/4 – 1/2 block of my Smoked Coconut Gouda (click for yesterday’s recipe), grated
Fill calzones like pictured above, dividing the fillings equally. Then wet the edges of the dough with a bit of water, fold over and crimp together with the tines of a fork.
Prick the top of the calzone all over with the tines of the fork to let steam escape. Scatter calzones so that they are a few inches apart on two baking trays sprayed lightly with cooking spray. Place trays in preheated oven and bake for 15-18 minutes, rotating the trays halfway through the baking time.
Now that we’re all enjoying these delicious calzones that I’ve made for this Welcome Party, please offer a hearty welcome to the newest blogger on my blogroll, George Monroy. I ‘met’ George after my Forks Over Knives Testimonial went viral (as of today, it’s still on the front page of the Forks Over Knives Website). I’ve since learned that George had a heart attack in May of 2012, just 5 short months ago. His doctor advised him to watch Forks Over Knives and adopt a plant based diet to save his life and prevent future heart attacks.
Here’s George today, as you can see he’s lost a fair amount of weight, he’s also inexplicably lost all his hair and turned all “vegan cool dude” Here’s what George said to me when I asked him how his health is doing now: “My Diabetes is almost gone now. My blood pressure is normal again. I’ve lost 10 additional pounds in the last three months without even watching what I eat. So far this plant based diet is a cure for everything!!!”
George posts incredible photos of what he is eating every day on his facebook page Smart Hearts Aftermarket
I recognized an incredible food blogger in the making and asked him to join our ranks and get a blog ASAP! He is going to have the final dessert post in the Virtual Vegan Potluck on Nov. 1st! I can’t wait to see what fantastic dish he comes up with. Please join me and follow George, on his new blog:
If you haven’t all ready met his son Caine, please check him out now. If you have the time, watch both videos, they will inspire the crap out of you. Warning: ladies, have tissues handy.
A plant based diet has given George a new lease on life, to watch Caine grow and succeed. I wish him all the best, I hope you will too.
You’ve all shown me so much love since I started Vedged Out,
I thought I’d share a little love back.
Note! This offer is now expired, but you can now watch Forks Over Knives for free Here.
You can instantly watch whatever else you like on there during the MONTH LONG free trial, but if you use this offer, make a deal with me and please watch the following:
Here’s a link to click in case you are too lazy to type it:
And, you don’t need any special equipment to use this offer, you can watch the films on your computer, so no excuses, since I know you all have one. Hurry, offer expires 11/15/12
the code is:
In the meantime, check out this preview:
Report back and let me know what you think.
Love and Worship, -Somer
First I want to thank you all for the overwhelming response for this new blog!
Now, let’s get a little more acquainted.
My name is Somer, and I am a Ratbag.
I started blogging earlier in the year at Good Clean Food and I wouldn’t be where I am today without the help of my three friends there: Amanda, Erika and Carolyn. They gave me my blogging wings and helped me stand firm when the transition to a plant-based diet was toughest.
In an act of penance for leaving them and going solo on this site, here are 3 fabulous recipes in photo form, one of my favorites from each lovely lady.
Amanda’s African-Inspired Peanut and Vegetable Stew
This beauty of a dish is a one pot meal. You can cook it on the stove-top like in Amanda’s directions, but it’s also fabulous simmered in a slow cooker all day. It’s autumn comfort food meets creamy, spicy and peanut buttery goodness.
Guess what else? There’s a whole head of kale in it (shhh!) and your kids will eat it AND lick their bowls.
Erika’s Happiness in a Cookie Bite
When Erika named these cookie dough bites, she wasn’t messing around. She brought them to a lunch we had at my house and we were all very happy to eat every last one.
They made us so happy we couldn’t stop. Delicious, meet nutritious!
I’ll admit when Carolyn first posted this recipe I was too afraid to try it. Quinoa and black beans in sourdough bread? Um, weird! Then, once I made it, I couldn’t figure out why I waited so long. It’s unique and amazing!
Here’s a little hint: don’t go searching high and low for the black bean flour. Grind your own flour from bagged, dried black beans in your high powered blender or coffee grinder. If you’re trying to cut back on oils and sugars like I am, just replace them with an equal amount of almond milk in the recipe.
If you don’t all ready have a sourdough start, there are also lots of recipes on-line for getting your own start going. Carolyn gave me some of her ancient sourdough starter with this warning: if it turns orange, it means DEATH! Chuck it out! Thanks girl, it still hasn’t turned orange!
Much love and thanks, Somer
p.s. I’m finally on Facebook and Pinterest. I don’t know what the heck I’m doing in either forum yet, but you’re welcome to come hang out with me in either place.