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Tuesday, February 10, 2009

Veganized Recipes and Chit Chat

When I first started this blog one of the things I said I will do from time to time is post a veganized recipe. When you first turn vegan it may seem overwhelming not knowing how to eat or products to use. That was one of my goals for this blog was to show people that being vegan can be done and once you learn how it is like second nature. I am still like a kid in a candy store when I am in a store like Whole Foods when I find vegan products. Yesterday I was happy when I found chocolate syrup that was dairy free. I read the ingredients and did not read anything in there that I could not have. So in my basket it went ! And yummy chocolate it was. :) It is by Ah!Laska organic products.. When I was younger (now also) I only drank milk with chocolate or strawberry in it. This way I can have my chocolate soy milk whenever I want. You can also buy chocolate soymilk already made if you like.
Now I will turn this post over to the recipes. The first recipe is about making home made waffles. If you have a waffle maker you can still make waffles even when you become vegan. I looked at a few waffle recipes and the basic ones have pretty much the same ingredients. There is even a waffle recipe on the back of the bisquick box. The one I use I found online somewhere but I did not save the link so I can not post it. But the only changes I had to make was to use soy milk instead of regular milk and enough egg replacer to equal one egg per the box of the brand I use. I use Ener G egg replacer. As you will see from the pictures below they were nice and fluffy. I have a Belgium waffle maker so I am not sure if a regular waffle maker would be smaller in thickness.

The other recipe I am going to talk about is "Italian Pot Pies" by Everyday food. I will post the link to the recipe below. I found this tasty, easy to make and filling. There were only a few changes I had to make. In reference to the ingredients I used veggie protein crumbles by Light life, vegan parmesan cheese, vegan butter by Earth balance, and soy milk. I only made half of the recipe so I had to figure out how much of the crumbles to use. It was easy because thanks to light life they state on the back of the box that "2 cups of the crumbles equal one pound of browned, drained ground beef". When I calculated the serving sizes on the box that one 12 oz box was equal to one pound. So I just used half of it and it worked out well. The only thing I changed in the cooking method was how long to cook the crumbles in the pan. Because it is not beef it does need the specified time to cook. So, I did not time it but when I put the crumbles in the sauce I stirred occasionally for approx. 5 minutes I would say. I was making the topping mixture while I was cooking on the stove. And when It seemed thick and well combined I put the mixture into the ramekins. And ten minutes later I had a tasty pot pie. I loved to cook before I became vegan and love it more now because veganizing a recipe is really fun. It is great to see how you can enjoy tasty vegan food.

Link to pot pies:

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Geraldine said...

I envy all your vegan food choices in the US and living in a large city in particular Gemma. It's not that easy up here in Canada.

Good post, thanks for the info.

Hugs, G

Gnewvegan said...

Are you able to buy some products online? I do try to have a variety of recipes for the reason you mentioned. I am indeed fortunate to live in a place where being vegan is not hard because of all the choices I have. But I do try to remember that not everyone is able to do that. And you are welcome for the info.

Gnewvegan said...

My post on the salad by Kraft foods has ingredients in local stores. In case you are interested. :)