Archive for February, 2009


As promised, here’s another kale recipe. Colcannon is a traditional Irish dish, often made with cabbage instead of kale. It’s basically mashed potatoes with kale and green onions, and it is so delicious! This would be a great dish for tricking people into eating their leafy greens. (Because, apparently, not everyone wants to eat them. Weird, I know.) The last step is optional, and it’s great either way. But if the words “fried” and “mashed potatoes” never occurred to you at the same time, you should give it a shot.


1 head kalegreenonion

4 lbs potatoes

3/4 C hemp milk

2.5 Tbs Earth Balance

1 Tbs salt

1/2 bunch green onions


1. Bring large pot of water to boil.

2. Peel potatoes and cut in half or quarters depending on size. Boil potatoes for 20 minutes, or until tender.

3. While potatoes are cooking, prepare kale.

4. In a small sauce pan, heat 2 Tbs Earth Balance over medium/low. Cook green onions for 5 minutes. Remove from heat.

5. When potatoes are finished cooking, transfer to a large bowl with a slotted spoon. DO NOT turn off heat to the water pot.

6. Put kale in the boiling water and cook for 5 minutes.

7. Meanwhile, mash the potatoes with the hemp milk, salt and pepper. They will seem a little drier than usual, but don’t worry.

8. Drain the kale and add to potatoes, along with green onions (with the Earth Balance they cooked in). Mash everything together. Yummy.

9. (Optional.) Heat a non-stick pan over medium, with a 1/2 Tbs of Earth Balance. Spread the colcannon into the pan and cook for 5-8 minutes, or until the bottom has browned. Stir up, to expose fresh taters to the heat and cook another 5-8 minutes to brown again.

Serve with any veggies, beans, or peas that you like.


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I adapted this recipe from one published in Food and Wine, December 2007 – though I think I revamped mostly every ingredient, I should say this recipe was more inspired than adapted. Using the brown rice syrup in this granola, as opposed to using a regular maple syrup, helps reduce the glycemic index. You could also reduce the amount of sugar and increase the nectar if you wish to further reduce the glycemic index and make it that much healthier. This recipe makes about 4 pounds worth.granola1


4 TBSP Earth Balance vegan butter
1/2 C oat flour (*if you want gluten-free, be sure to use a GF flour)
1/2 tsp baking soda
1/2 C vegan granulated or turbinado sugar
1/2 tsp saltgranola2
large pinch of ground cinnamon
large pinch of freshly grated nutmeg
3 C thick-cut oats
3/4 C brown rice syrup
2 TBSP nectar
1/2 C walnut halves, roughly chopped
1 C peanutsgranola3
1/2 C pepitas
1/2 C sunflower seeds


1. Preheat oven to 375°F. Butter a roasting pan or large casserole dish (or line with parchment). In a food processor, pulse thegranola5 EB vegan butter, flour, baking soda, sugar, salt, cinnamon and nutmeg until crumbly. Transfer to a large bowl.
2. Stir together the oats, walnuts, peanuts, pepitas, sunflower seeds, and the brown rice syrup; transfer to prepared pan. Bake for 50 minutes, stirring occasionally (about every 10-15 minutes or so), until crisp. Let cool. granola4Divide among 8 gift bags and seal tightly.

*Note: I sent this in ziploc bags to Dad as a surprise care-package…be sure, if you send this to someone, that everything is sealed tight and no sticky finger residue is on the outside of the bags. This attracts ants and other little buggers..but it does travel well, and is mighty tasty! 🙂


Happy Cooking!

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Cafe Magdalena with pink passionDevil’s Food Coffee Cupcake topped with espresso bean dark chocolate ganache… ok, so technically ‘Magdalena’ would translate to something like ‘muffin’ but who cares when you have such a cool name for a cupcake as this one? This is my submission to the Iron Cupcake: Earth this month! The flavor is coffee, and a natural pairing with chocolate seems the most logical – why mess with a classic!

Ingredients:SF sweetenedendangered species chocolate

Dark Chocolate Espresso Ganache
3/4 C + 2 TBSP Sugar-free Sweetened MimicCreme
1 3-oz bar of Endangered Species Dark Chocolate with Espresso Beans, roughly chopped
1/4 C vegan chocolate chips
4 TBSP cold Earth Balance vegan butter

Devil’s Food Coffee Cupcake
1 TBSP ground flax in 2 TBSP warm water
1.5 C King Arthur Organic white whole wheat flour
6 TBSP ground cocoa
3/4 C vegan granulated sugar
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1.5 TBSP Earth Balance vegan butter, melted
1 TBSP canola oil
1/3 C hemp milk + 1/4 tsp apple cider vinegar
1 tsp vanilla extract
1/4 C + 2 TBSP black coffee


1. Make the ganache: In a medium saucepan, scald the MimicCreme (until steamy) over medium heat. Remove from heat and add the chocolate. Let stand a few minutes, then whisk until smooth. Add the cold vegan butter, and whisk until smooth again, set aside leaving at room temperature until ready to use. (*Note: Those aren’t lumps in my ganache, that’s the bits of espresso bean from the chocolate bar).

ES chocolate bar-choppedespresso ganache
2. Make the cupcakes: In a small bowl, combine the ground flax with the warm water, set aside. In a measuring cup, combine the hemp milk with the cider vinegar, set aside. Preheat the oven to 375°F and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt, set aside. In another bowl, combine the flax egg, canola oil, hemp milk combo, melted vegan butter, extract, and coffee. Stir together the dry ingredients into the wet. Fill the cupcake liners 1/2 full – or evenly until all the batter is used up, minus a little for quality control 😉 . Bake the cupcakes 15 minutes. Let cool slightly in the pan, then allow to cool completely on a cooling rack. (*Lovliebutterfly: they came out flat again, and I just used all white whole wheat…I don’t know how I do it…hmm).

cafe magdalena batterunfrosted cafe magdalena
3. Frost the cupcakes with the room temperature ganache. I decided to go ‘old-school’ and frost it free-hand instead of with a piping tip. It made me feel like a kid at a birthday party, but with adult beverages 🙂 !Enjoy with a cuppa or cocktail!

Cafe Magdalena with pink passion

Prizes this month are:

As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com

frosted cafe magdalena

Happy Baking! And don’t forget to vote come March 1st!

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***Alrighty, the deadline is closed! And since the only two to let us know that they donated were Dad and Nikki..the winners are (drum-roll please): Dad and Nikki!!! Congratulations to them and to all the animals they’ve helped with their donations!***

I hereby challenge all of you to donate to the DC Humane Society’s effort to eliminate killing at the shelter! Let us know how much you give and we’ll reward two of you with a gift certificate to Cosmo’s Vegan Shoppe: one raffle winner, and one winner for largest gift.

Through my doggie daycare’s monthly newsletter I learned that the Washington DC Humane Society has embarked on a five year plan called the Good Home Guarantee to eliminate killing at the shelter. From their website:

The Washington Humane Society (WHS) currently operates two shelters in the District of Columbia. They are the only two open-access shelters in the DC area; meaning that no animal is ever turned away. WHS provides comfort and care to more than 20,000 animals each year through its broad range of programs and services including: sheltering, adoption, humane law enforcement, spay and neuter, humane education, human – animal programs, and lost and found services. Because of the large number of animals cared for every year, implementing the Good Home Guarantee will clearly be an aggressive undertaking for WHS – perhaps the biggest challenge in the organization’s history.

As a vegan (who loves her shelter dog more than anything) the thought that 5 million companion animals are killed in this country every year (remember the first part of Earthlings?) just because shelters are mismanaged, not because people are unwilling to take the animals, makes me sick to my stomach. When I adopted Kirsche 3 years ago I had never thought much about no-kill versus kill shelters. But it matters!

So for the DC HS to undertake a no-kill policy when they deal with 20,000 animals every year, I think is fantastic and deserves vegan support! I challenge everyone to give $5, $10, or $100. Remember, we know how many of you click on the link ;). I personally have signed up for an automatic monthly contribution of $20. Let us know in the comments that you made a donation, and send an email to innocent.primate@gmail.com with the amount you’ve given. Whoever gives the most (honor system please) will receive a special thank you gift from the Innocent Primates! Additionally, everyone’s name will be put in a hat, and one of you will be chosen at random to receive a gift certificate to Cosmo’s, too. (We know that not everyone can afford a huge donation, so we want to encourage modest gifts as well.) If you sign up for an automatic monthly gift, we’ll count a year’s total as your donation.

We’ll wait until two weeks from today (deadline: Feb. 24) to determine the winners, so everyone has time to get a paycheck :). Let the bidding war begin!


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Pink Passion

pink passionWith the ‘Hallmark Holiday’ festivities coming up – you know, Valentine’s Day – and everyone eating vegan fair-trade chocolates and buying organic roses, why not include a cocktail. This recipe was obtained from ‘The Best of Gourmet 2002’ cookbook and adjusted to my personal tastes. This recipe makes 2-3 cocktails, perfect for you and your sweetie to share in the passion 😉


1 C passion-fruit juice
1/4 C Grand Marnier
4 TBSP vodka
1 tsp grenadine, chilled


1. Stir together juice,Grand Marnier, and vodka in a 2 C measure, then pour into a cocktail shaker filled with ice. Shake well, then strain into 2 Champagne flutes (or martini glasses).
2. Add 1/2 tsp grenadine to each cocktail (which will sink to bottom of glass).

Happy Shaking!

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This salad dressing is inspired by the big salads at Yaffa Cafe in the East Village. Back in college my friends and I would go out to a bar and then (in truly New York style) go have a salad at Yaffa in the middle of the night. The salad consisted of romaine, tomatoes, cucumbers, sprouts and chickpeas and was dressed with the most divine carrot/tahini blend. This is my stab at it, and although it’s not an exact duplicate, it’s still very tasty. It’s pretty thick, so it won’t pour like most salad dressing. I suppose if that bothers you, you could strain it through some cheese cloth to filter out the carrot chunks. Or use fresh carrot juice instead of whole carrots. This would also work well as a dipping or sandwich sauce.


3 medium carrots

1/4 C tahini

5 Tbs lemon juice (1 large, or 2 small lemons)

1 Tbs Shoyu (soy sauce)

2 Tbs Extra Virgin Olive Oil


Peel and chop carrots. Mince carrots in food processor. Add other ingredients and blend until smooth.



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hearty whole wheat wafflesThis recipe was adapted from the King Arthur Flour website, from the recipe of the same name. Naturally, I veganized it..but ever since one of their bakers told me they had organic flour (in a comment), I’ve fallen back in love my first flour love – King Arthur Flour. I used white whole wheat flour, plus I added in organic oat bran. Using flax in place of the egg gives it a heart-healthy, zero-cholesterol boost! And we all know how great flax is for your heart, with all those yummy omegas, mmm – now we can call this recipe truly ♥-y. I got about six 4.5-inch Beligan waffles from this recipe.


1 TBSP flax in 2 TBSP warm water
1 1/3 cups King Arthur white or traditional whole wheat flour
1/4 C oat bran
2 tsp baking powder
1/2 tsp salt
2 TBSP turbinado sugar
1 tsp almond or vanilla extract
1.5 C hemp milk
1/3 C Earth Balance vegan butter, melted


1. Combine the ground flax with the warm water, set aside. Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the flax mixture, vanilla/almond extract, hemp milk, and vegan butter. Mix together the wet and dry ingredients, stirring just till combined.
2. Cook the waffles as directed in the instructions that came with your waffle iron. Mine took about 10-12 minutes for them to be crispy, but you could pull them out at 8 minutes if you like softer waffles.

Delicious addition: While these waffles are supremely delicious as is, if you want to take your healthy waffles to a more sweet, bad-girl place try this variation. Before closing the waffle maker, sprinkle the waffles with cinnamon-sugar. It makes them cinnamon and sugary crunchy good!

white whole wheat waffles1

Happy Cooking!!

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