Pickle Power

There's been a lot of talk on the art of pickles in the blogosphere lately, I'm looking at you, Iowa City!  Well, Vegan Goodness has it's own pickle adventure to share. I grew up on homemade pickles. The walls of my childhood home never contained store bought pickles and I have always wanted to pick up that torch in my own abode. Canning, though, is a process I have yet to master or attempt, but I now know how to make spicy refrigerator pickles! If you're like me and are intimidated by the canning process, try this refrigerator pickle recipe I adapted from here:  http://allrecipes.com/recipe/spicy-refrigerator-dill-pickles/

First, go to the Iowa City Farmer's Market because it kicks ass and buy yourself some cukes and you might as well buy yourself some garlic cloves while you're at it since you'll need that, too.  

I used an old honey jar and a glass cannister with a metal wire clamp. The honey jar style would make a nice gift although I ate all of mine  before I had a chance to share. 

Then follow this fairly simple recipe:

12  3 to 4 inch cucumbers*, quartered lengthwise

2 cups water

1 3/4 cups white vinegar

1 1/2 cups chopped fresh dill weed 

2-3 tablespoons  white sugar

8 cloves garlic, chopped

1 1/2 tablespoons coarse salt

1 tablespoon pickling spice

1 1/2 teaspoons dill seed

1/2 teaspoons red pepper flakes

4 sprigs fresh dill weed

*I didn't specifically use pickling cucumbers but you certainly can.

Directions

Combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes into a large bowl. Stir and let stand at room temperature for 2 hours, until the sugar and salt dissolve.  

Remove the cucumbers and place them in the sanitized jars. You will need two or three, depending on the size of the jars. I ran mine under extremely hot water after thoroughly washing them. If you have a dishwasher, use the sanitize option for best results. 

Ladle the liquid from the bowl to cover. Place a sprig of fresh dill into each jar and tighten the lids. Refrigerate for 10 days before eating.  Use within 1 month.

I bought all of my ingredients at either the farmer's market or the New Pioneer Food Coop. Buying the spices in bulk is great because you can buy the exact amount you need and not have a surplus of random ingredients left over. 

Organic Cuke & Zuke etc.. Stand

Product Review: Organic Sunshine Burgers! "You'll taste the sunshine in each burger!"

Every vegan needs to know about these burgers. They are the best tasting ever! There are three flavors, at least, that's how many the New Pioneer Co-op sell. New Pi carries the south west, falafel, and herb & sage varieties. According to the official Sunshine Burgers {clickable} website, there are 6 flavor options available. Not only do they taste great, they are also incredibly 

nutritious. Next time you're invited to a grilling party, do yourself a favor and take these! 

You will not be disappointed. The patties do have a tendency to crumble so be extra gentle when flipping them.

The Sunshine Philosophy {taken from the website}: 

"Sunshine Burgers offer a nutritious alternative for anyone seeking a healthful, flavorful diet. Made from simple, wholesome organically grown ingredients including sunflower seeds and brown rice, all flavors of Sunshine Burgers are free of gluten, wheat, soy, corn, oats, dairy, eggs, tree nuts and peanuts. Sunshine Burgers are produced without the use of toxic, synthetic pesticides or fertilizers, 

and all our products are Non-GMO Project Verified. In fact, Sunshine Burger was the 

first Veggie Burger to become Non-GMO Project Verified."

"Sunshine Burgers are healthy for you and the planet! You’ll taste the sunshine in each burger!"

That's the true true. 

We heart desserts! Especially when they're healthy.

A healthy dessert? I must be joking, but I'm not! These cookies are super simple, flourless, sugarless and guilt-free. Check out the original recipe over at the burlap bag blog. 

Two ingredient cookies with extras.

All you need is:

2 ripe bananas

1 C quick oats

optional: chocolate chips, raisins, nuts,

coconut flakes, etc.
Mash ingredients together.

Bake at 350 for 15 minutes. 

Makes about 17 cookies.

My cookies pictured have coconut flakes, raisins and cinnamon as extras. They make a tasty, soft, chewy cookie that are good for you, too.  You'll definitely taste the banana so banana-haters (do they exist?) BEWARE! Seriously. good. food.

Up next: ice cream made from bananas!?

THERESA 

The gift that keeps on giving.

Only six days have passed since Xmas and I've already baked two types of cupcakes from Vegan Cupcakes Take Over the World (VCTOTW). Today, I made the simple chocolate chip cupcake with a slight  adjustment. I wasn't going to leave my house for supplies so I replaced the rice milk with water instead. The batter seemed rather runny and I decided to add a tablespoon of corn starch and threw in extra spelt flour. This perhaps made the cake a bit bland although my two testers did not agree. Next time, the cake will have more vanilla added and cinnamon. How could I have forgotten the cinnamon? Sheesh. 

I added chocolate chips to the batter and added peppermint extract to the chocolate frosting. The book had whacky ingredients (that I have yet to purchase) for all of the frosting recipes so I looked on the internet and found a simple chocolate-mint frosting and whipped up a batch. Click here to see recipe! 

My first VCTOTW recipe attempt was the pumpkin chocolate chip cupcake with cinnamon frosting and it was to die for! I again replaced all rice milk for water and the results were great! 

My ceramicist pal, C Burd was over eating a fresh pot of potato soup (click for my post with recipe)  and for dessert, we had the cupcakes! He delivered newly fired pots my summer kids and I threw over the summer and boy do they look sharp! 

This is one of Burd's pots that I purchased at his holiday sale.

Here's to the new year and to the pursuit of a life filled with compassion, love and excitement! Blessings to all! 

THERESA 

P.S. Day two has proven to me that the triple chocolate-mint cupcakes are fantastic! Light, fluffy and with just a hint of mint. Yes to success! 

Vegan Potato Soup for the Holidays.

Stockings & Leif

Listening to John Prine- Christmas in Prison at the Gaslight Village. It's warm and cozy inside and here I am writing my very first blog entry! On Christmas Eve, no less. C and I have already opened a few presents, but there are plenty more. It's been difficult juggling holiday pet care visits and family. This year, the work won out. We're missing the gift exchange game and the poker party with C's family, unfortunately. Usually we're one foot out the door as soon as we arrive so it's always a bit awkward. 

Xmas buddy.

Today, I made vegan potato soup, much to C's delight! I had a little canned coconut milk left over from when I made Thai bananas in coconut milk. It was a great creamy addition. New Pi had bags of potatoes on sale which sparked this hunger! 

Vegan Potato Soup
6 potatoes- cubed
4 carrots- cubed
2 celery ribs- diced
2 C water
1/2 C canned coconut milk 
1-2 garlic cloves
1/2 red onion
1 Tbs nutritional yeast 
dash of red pepper flakes
salt and pepper to taste
extra virgin olive oil

Heat olive oil in a large pot. I prefer glass pots or cast iron.  Saute onion and garlic until onion is translucent. Add potatoes and carrots and cook for a few minutes. Stirring occasionally. Then add water, coconut milk and spices. Bring to a boil, simmer for about 20 minutes or until potatoes are tender. Put half of the soup in a blender. Return to pot and mix with chunky potato goodness. 
Serves 4-6 people, depending on portions! 

Wintry Potato Soup 

Until next time,

THERESA