Get Ready for a Giveaway!

Vegan MoFo 2012 is winding down to its final week and it seems like a good time for one last celebratory giveaway. Don’t you think? I do.

This giveaway is pretty exciting because it showcases two of my favorite places in Portland and a few of my most beloved treats. Here’s the deal: I am giving away a little prize pack filled with Herbivore stickers and buttons, Food Fight stickers and buttons, and some yummy sweet surprises. Wouldn’t that be fun to receive in the mail? To enter, all you have to do is tell me what celebrity is at the top of your crush list. Wanna know mine? Right now it’s a tie between Ed O’Neil, Paul Rudd, and Ted Danson. They all make me melt. Melllllllllltttttttt… I will pick a winner at random on Wednesday, October 31st. This contest is open to everybody, everywhere! If I happen to choose an international winner, I might have to switch up the sweet treats portion to save on shipping costs. But, it will still be awesome. I promise!

Pizza Love

Oh my goodness, this post is barely sliding in before midnight. My excuse? I slept in until 10:30 this morning and then went hiking, and then ate soup, and read two new cookbooks that recently arrived on my doorstep, and then ate a bagel.

I didn’t have a post in mind for today so I thought I would give a quick shout out to my love of pizza. We try to eat pizza once a week because it’s just so darn delicious and versatile and fun! Last night we made pizza with shaved Brussels sprouts, roasted fingerling potatoes, marinara, homemade dough, bell peppers, and fresh rosemary. It was amazing. Here is a photographic tribute to my adoration for this wedged delight.

Tell me about your favorite way to enjoy pizza!

Pumpkin Rice Crispy Treats Take II

Since I had the day off from work, I decided to remake my Pumpkin Rice Crispy Treats with a few minor adjustments. The result? Success! I was right yesterday, the recipe needed a reduction in the amount of pumpkin puree. Now I can share the recipe with you! I know most rice crispy treat recipes have similar ratios of cereal to marshmallow, so I can’t take all the credit for this one. Feel free to add more spices if you wish. I kept it simple with just cinnamon but I bet cloves, nutmeg, and ginger would be nice additions too.

Pumpkin Rice Crispy Treats

2 tablespoons vegan butter or coconut oil
10 ounces vegan marshmallows (I used Sweet & Sara brand)
1/4 cup pumpkin puree
1/4 teaspoon cinnamon
6 cups rice crispy cereal

1. Lightly grease an 8-inch square pan and set aside.
2. In a large, deep pan, melt the butter or coconut oil over medium heat.
3. Add in the marshmallows and stir often until almost completely melted.
4. Once the marshmallows are nearly melted, stir in the pumpkin puree and cinnamon. Reduce heat to medium-low and stir well to incorporate the pumpkin.
5. Remove from heat and add in the cereal, two cups at a time. Stir well after each addition. Once all the cereal has been added, transfer the mixture to prepared pan. Press down firmly with damp hands or a small square of parchment paper. The treats will be thick.
6. Allow the mixture to cool before cutting into squares.


Pumpkin Rice Crispy Treats Take I

We are almost in the home stretch of Vegan MoFo 2012! I am admittedly a bit relieved because posting every day has overly challenged my delicate brain. It has also motivated me, which is always nice!

A few days ago I posted here and on Facebook about a 2-pound bag of Sweet & Sara marshmallows I received in the mail. I asked people what I should make and my favorite reply came from Jessica over at Awesome Vegan Rad. She suggested pumpkin rice crispy treats. What a super idea, right?

I finally had some time to attempt a recipe this afternoon. It wasn’t a complete success. It wasn’t a failure either. While the outcome tastes very pumpkin-y, the texture is a bit off. They are crispy and¬†slightly soft. It’s hard to explain. They hold up fairly well after a short stint in the refrigerator. I think all the recipe needs is an adjustment in the amount of pumpkin puree. I will make them again, but for now, my sweet tooth is satisfied.

Tempeh Wrap!

I recently received a review copy of The I Love Trader Joe’s Vegetarian Cookbook written by my friend and seasoned author, Kris Holechek Peters. It contains 150 recipes using foods from the much loved and unique grocery store chain, Trader Joe’s. Don’t let the title fool you, there is a vegan version of each and every recipe! I hastily made a list of the recipes I wanted to make and strolled over to my local TJ’s this afternoon. I don’t shop there often but I do like the nifty products they carry alongside standard grocery items. The first recipe I tackled was the Tempeh Wrap.

The Tempeh Wrap is a whole wheat tortilla filled with seasoned tempeh crumbles, lettuce, shredded carrot, olives (my favorite!), and cream cheese (I used homemade). I added diced avocado because it’s a requirement for my sandwiches. This wrap was really enjoyable! It doesn’t take long to prepare and it is nutritious, filling, and inexpensive.

Stay tuned for more recipe reviews from The I Love Trader Joe’s Vegetarian Cookbook!