Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

Dad’s Wild Rice, Cranberry and Pine Nut Stuffing

  • 10 cups cubed and dried vegan bread (can be gluten free)
  • 5 cups vegetable broth
  • 2 white or yellow onions chopped fine
  • 6 celery stalks cut into small pieces
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon sea salt
  • 1 pound fresh mushrooms sliced
  • 1 cup cooked wild rice (instructions below)
  • 1 cup shelled pine nuts
  • 2 shots vegan worcestershire sauce
  • 1/4 cup vegan butter
  • 1 cup dried cranberries

Method: Preheat oven to 200 degrees. Boil wild rice with water according to package directions until tender (about 40 minutes). Sauté onions, mushrooms, celery and seasonings in the vegan butter. Sauté pine nuts separately in a little bit of vegan butter until golden brown. Mix all ingredients in a large pan adding vegetable broth as you stir it in. Test for consistency and add more broth if too dry. Fluff with a large fork. Bake on low heat for ½ for an hour or longer.

Makes 20 servings. Sure to please even the stuffing haters.

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Vegan Pumpkin Chocolate Chip Cookies

FYI, these are cakey-soft-glorious pumpkin cookies, so if you’re looking for chewy-crispy type cookies, look elsewhere.

Ingredients:

Method: preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, coconut oil, brown sugar, granulated sugar, baking powder, pumpkin spice blend, sea salt, baking soda and vanilla. Add the flour, stir until incorporated. Stir in chocolate chips until evenly distributed.

Scoop cookies with a big cookie scoop onto baking sheets lined with parchment paper. If you have two cookie sheets you’ll get about 9 cookies per sheet or 18 cookies total. Bake for 14-17 minutes, alternating the sheets halfway through) if baking both at once) or until puffed and golden. Let cookies cool slightly before eating.

The Best Damn Vegan Chocolate Chip Skillet Cookie.

The most popular recipe on my site is my “best vegan chocolate chip cookies” this recipe > that one.

The Best Damn Vegan Chocolate Chip Skillet Cookie

Preheat oven to 350 degrees. Cream coconut oil, sugars, baking soda, baking powder, vanilla and flax mixture until smooth and fluffy, about 2 minutes. Add flour, combine until well mixed. Add chocolate chips. Stir until incorporated.

Transfer cookie dough to a 12 inch cast iron skillet, I use one made by Lodge. Press the dough with your hands to even and spread it out. Sprinkle with flaked sea salt if desired. Bake for 20-25 minutes depending on your desired level of gooey center (I did 22).

Note: Sometimes due to humidity, measuring methods, etc, you may need to make adjustments before baking. If cookie dough mixture seems too dry, add plant milk, one tablespoon at a time (you shouldn’t need more than 2 tablespoons) and mix until fully incorporated. If mixture is too wet, add flour 1 tablespoon at a time and mix until incorporated. Again, you shouldn’t need more than a couple tablespoons. Proceed with the recipe as directed.
Check out the rad gooey factor

Alternatively for ridiculously good “normal sized” cookies: Scoop out by rounded tablespoons (or this cookie scoop). Bake 10-12 minutes or until lightly golden. Cookie slam for crinkled cookies. Makes 3 dozen or so cookies. Cool 5-10 minutes before eating.

Giant Sun-dried Tomato Pesto Knots with Fresh Sage

For the bread dough:
3/4 cup hot water
1/4 cup aquafaba
1 tablespoon instant yeast
1 teaspoon sea salt
1/2 teaspoon organic sugar
3 cups organic all purpose flour

For the pesto:
1/4 cup olive oil
1/4 cup drained (oil packed) sun-dried tomatoes
1/4 cup tomato sauce
2 cloves minced garlic
1/3 cup slivered almonds
1 tablespoon nutritional yeast
1/2 teaspoon sea salt

Garnish: flaked sea salt, roughly chopped fresh sage (or your favorite green herb)

Make the dough: Combine hot water and aquafaba in a bowl. Add instant yeast, salt, sugar and stir to combine. Add flour and stir in until dough is shaggy. Cover and let rest for 30 minutes. Use oiled hands to turn dough out onto a well floured surface. Sprinkle with more flour and roll dough into a 12×18 inch rectangle.

Preheat oven to 350 degrees.

Make the pesto: Add the olive oil, sun-dried tomatoes, tomato sauce, minced garlic, slivered almonds, nutritional yeast and sea salt to a food processor. Pulse until almonds resemble Parmesan cheese crumbles.

Spread the pesto onto the rolled out dough, leaving a 1/2 inch space at the edges with no pesto.

With the 18 inch end of the rectangle, turn 1/3 of the dough over on top of itself towards the center, repeat with the other side, you should have 3 layers of dough. Seal the edges. (Method roughly borrowed from Seitan is my Motor)

Cut dough lengthwise into 6 fat long strips. Twist each strip until wound top to bottom, then begin wrapping it around your hand and pull the end bit through the center for a whimsical knot.

Place knots on a lightly oiled baking sheet, sprinkle with a wee bit of flaked salt.

Bake for 20-25 minutes, or until the knots are golden and crispy.

Remove from oven, let cool slightly before sprinkling with fresh sage.

Devour.

Print Fundraiser for Abraham McCowan

My brother Abraham McCowan was recently hospitalized for several days with severe pneumonia and other complications. Unfortunately, he doesn't have health insurance. To help offset some of his exorbitant medical expenses, rather than asking people to contribute to a crowdfunding effort, he and I are offering some of his most recent art work for sale.

Baby Owls 1, 2, and 3

Prior to his illness, Abe spent his summer working at the Wild Friends division of Best Friend's Animal Sanctuary (The world's largest no-kill animal shelter) as a member of their seasonal wildlife rehabilitation staff. The inspiration for these pieces comes from some of the magnificent owls in his care.

"Ghost Birds"

The 3 smaller pieces are linocuts of baby owls and are 5 1/2 inches by 7 1/2 inches. The price for one of these individual prints is $30 or order all 3 for $85.

The larger piece called "Ghost Birds" is a woodcut. This is a limited edition print. Its size is 22×30. Printed on Rives BFK. The price for this print is $300.

All pieces are hand printed and pulled originals. Prices include shipping and handling within the 48 contiguous states. For AK, HI and overseas shipping, charges will be increased to cover the postal rate.

Please email Somer McCowan at vedgedout@gmail.com to order prints. 
When ordering, please specify:
1 Owl 1, 2, or 3 (pictured in numerical order)
2 All three owls
3 "Ghost Birds" (the larger print)
Please provide a shipping address, and I will reply with payment details, which can be made through Venmo, PayPal or through Square Cash.

Red Lentil Soup with Dill and Lemon

Red Lentil Soup with Dill and Lemon

3 tablespoons of extra virgin olive oil
1 large onion, diced
1 clove of garlic, minced
1 heaped teaspoon ground cumin
1 teaspoon dried dill
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
4 cups of vegetable broth
1 tablespoon tomato paste
1 cup dried red lentils
1 (14 oz) can diced tomatoes
1/2 cup diced cilantro
The juice of one lemon

In a heavy pot heat the olive oil over medium high heat. When the oil starts to shimmer, add the onion and sauté for 3-5 minutes, stirring frequently until it starts to become translucent. Add the garlic and stir just once or twice before adding the ground cumin, dill, red pepper flakes, salt, vegetable broth and tomato paste. Stir and add the lentils. Bring to a boil, cover the pot with a lid, then reduce the heat to a low simmer. Simmer for 10-15 minutes or until the lentils are very tender and starting to fall apart. Add the canned diced tomatoes. Season with additional salt to taste. Serve into bowls and sprinkle with a divided amount of the cilantro and the lemon juice. Drizzle with additional extra virgin olive oil if desired.

Serves 4

Easy Individual Rigatoni Pies, a Meatless Monday/Humane Society/Beyond Meat/School Lunch Story.

Rigatoni Pie2

Earlier this week I met up with Eddie Garza and his colleague Josephine Morris from The Humane Society. I had “virtually met” Eddie a few years ago when he worked for Mercy For Animals on their Choose Veg project. He featured my story on their pamphlets and on their Health page here. I picked up Eddie and Josephine at their hotel and we went out to eat at Vertical Diner, a local all vegan restaurant. The food of course was amazing, but as many of you know meeting up with other vegans is almost like a transcendent experience (cue spazzing out).

I seriously could not contain my glee when I found out the two of them were in town working with rest of The Humane Society Food Policy Team to get Meatless Monday and more vegetarian options into local schools. These guys are seriously vegan superheroes. As a mother of school-aged children I can’t imagine anything better for schools. Better nutrition for children, many of whom get the majority of their daily calories from school lunch is an endeavor that everyone should be concerned about. With childhood obesity and diabetes growing at alarming rates, we all need to do more.

I found out during this dinner that Beyond Meat is partnering with schools to provide a vegan alternative to beef for school lunches. Beyond Meat is a minimally processed vegan protein, most of their products are free of the top 8 allergens and the products are being offered at competitive pricing to government beef. Pretty much I fell in love with the company just like that.

So naturally, straight after dinner I went to Whole Foods to pick up a few Beyond Meat products.

Beyond Meat

And then proceeded to adapt and veganize an idea that my friend Lee showed me from Pitbulls of Instagram via One Little Project via Noble Pig via Martha Stewart (as recipes do)

Rigatoni

Bolognese

Cheese

Melted Cheese

Easy Individual Rigatoni Pies

  • 1 lb of rigatoni (or ziti), regular, whole-grain or gluten-free
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, finely diced
  • 4 cloves minced garlic
  • 1 package Beyond Meat Beefy Crumbles
  • 1 (24 ounce) jar of vegan tomato basil pasta sauce
  • salt and pepper to taste
  • 8 ounces shredded vegan mozzarella (I made this one)

Method: Preheat the oven to 350 degrees. Cook the rigatoni al dente according to the package directions. While the pasta is cooking, add the olive oil to a large skillet over medium-high heat. Add the onion and sauté until tender and translucent, about 5 minutes. Add the garlic cloves and cook for a minute more. Add the Beyond Meat Beefy Crumbles and cook until warmed through. Add the pasta sauce to the skillet and season the mixture with salt and pepper to taste.

Assembly: lightly oil four individual (or one large) springform pans. Arrange the rigatoni in the springform pans (you may have extra). Top with the sauce and push down lightly with the back of a spoon to get it into all the crevices. Top with cheese, then bake for 20-25 minutes until the cheese is golden, bubbly and melted and the pasta is heated through. Let cool for several minutes before releasing from the springform(s) for serving.

Plated