A Cake.

Yesterday was Jake's 27th birthday. I wanted to do something great for him. I had an idea for the perfect present, but decided to hold off a bit. After some thinking about what to do instead, I had it!

I was going to make him a German Chocolate Cake.

It's his favorite, and he hasn't had any in the almost year since we've adopted a vegan diet. I made my weekly menu because we were in desperate need of a grocery shopping trip, and then I started searching for the perfect recipe. I found it really fast. I knew it was perfect because it was from the recipe book of a tea room in New York called Alice's Tea Cup.

[Click on the picture for a link to the recipe]

As soon as we got to the store, the girls went into meltdown mode. We had to get in and get out, an they didn't even have the Christmas lights we wanted, so I coaxed Cora into going to Target to see if they had any lights. Nope. I called every store I could think of in OKC, and nobody has white LED C9 lights. I digress, needless to say, a trip to Whole Foods to get unsweetened dairy-free chocolate was out, so I didn't make the ganache that the recipe calls for. It was okay.

I was literally in the kitchen for over 3 hours between dinner and this cake. My perfectionist streak was going full force. Luckily Magnolia took a long nap. I've never been a fan of German Chocolate Cake, mostly the coconut frosting, but I can't even begin to describe how amazing the frosting was. I could have eaten the whole bowl full with a spoon. Who needs chocolate when you have that frosting? Yes, I just said that.

Cora was in charge of decorating our house. We made paper chain garlands. Just before he got home, we turned out all of the lights because Cora wanted to surprise him. Surprise, check. We ate one of our favorite chili recipes as per Jake's request. I ate mine super fast. I was so giddy about what was waiting in the fridge.

When the time came, Cora spilled the beans, Jake's jaw dropped, and we feasted on this cake that was literally worth its weight in gold, though not before we sang Happy Birthday and he blew out the candles. In the midst of cake eating, I asked Jake a question...There is an amazing bakery in his hometown, Kalico Kitchen, and they make the best of everything...I asked him how this cake compared to theirs. Without hesitation, he said, "It's way better."

And I decided that was a good way of describing Jake. Of all the things in the world that are great, he is way better.

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Black Bean Salad

I love this stuff. I could eat it every day of my life and never get tired of it. Really. Like fo' shiz' really. We had it for lunch today, and I couldn't believe I didn't think of it yesterday in my first round of "staples."

2 cans black beans, rinsed and drained
2 roma tomatoes, diced
1/2 - 1 c frozen corn, thawed
1 avocado, peeled, pitted, diced
1 TBL lime juice
a few cilantro leaves
dash of garlic powder
salt/pepper to taste

Combine all ingredients in medium bowl and toss together.

Enjoy it with a fork, tortilla chips, in a tortilla, or over some lettuce. You will be in-love, too.

Note: You can pretty much use whatever kind of beans you have on hand. Today we used pinto and Great Northern. And because you either love or hate cilantro, use it or don't.

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Four Staples

A while back, I said that I would post some of our favorite family recipes. I forgot. Today I got a message from one of my cousins (I have 38 of them on my mom's side...I'm 33rd) requesting some child friendly recipes. Cora isn't a "normal" child eater. I guess I mean she's never been too picky. She goes through phases, but overall, she tries just about anything we put past her. With that said, she does have her favorites.

Her most favorite in the whole wide world, the meal she requested for her third birthday, the she gobbles is up every single time meal is:

Spicy Red Beans and Brown Rice

Don't let the title fool you, I'm just quoting it from the Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard. This is my adaptation. And I always double it.

1 TBL olive oil

1 onion, chopped

2 garlic cloves, minced

1 1/2 c brown rice (not instant!)

3 cups of water (or vegetable broth...I just season the water my own way and save some money and sodium intake)

1 (14.5 oz) can diced tomatoes, with liquid

1 tsp chopped canned chipotle pepper in adobo sauce (this is the spicy part. You can omit this altogether if you don't like any spice and single members of the family can use tabasco to add some heat. I love the flavor, but a little goes a long way, I only use about 1/2 tsp. And if you have no idea what this is: It's with all of the Mexican/Latin foods...)

1 (15 oz) can red kidney beans, drained and rinsed.

salt and pepper to taste

1. Heat olive oil in medium sauce pan (or a big one if doubling) over medium heat. Put in the onion and saute for 3 minutes. Add garlic and stir constantly until fragrant (less than a minute). Add brown rice and saute for 2 minutes.

2. Add broth, tomatoes, and chipotle pepper. Bring to a boil. Lower heat and lightly simmer for about 45 minutes, until the rice is cooked through. Add beans and cook for 2 minutes. Season with salt and black pepper.

Three-Bean Barley Chili

This is a great chili. We double is as well and use the left overs in enchiladas with a chipotle cream sauce...that will be another day. This recipe is adapted from Supermarket Vegan by Donna Klein.

4 c water

2 c salsa

1 can rotel (if doubling, use one can of Rotel and one can of diced tomatoes)

1 3/4 cups of water (again my own specially seasoned water or 1 can of vegetable broth)

1 c barley (I always use the fast cooking kind because it's the only one I can find)

2 TBL olive oil

1 1/2 TBL chili powder (or to taste...play it cool for less spice)

1/2 TBL ground cumin

1/2 tsp salt

pepper to taste

Cayenne pepper to taste, optional

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can Great Northern (or any white bean), rinsed and drained

1 c corn, fresh off the cob or frozen

1. In a medium stockpot, combine water, salsa, tomatoes and their liquids, water/broth, barley, oil, chili power, cumin, salt, pepper, and cayenne. Bring to a boil over high heat, stirring occasionally.

2. Reduce heat to low/medium low, cover, and simmer until barley is just tender (the time will depend on the kind of barley you're using. If you're using regular, all-out barley, it will be about 40 minutes. I usually use the kinds that's done in 10 minutes).

3. Add beans and corn and return to boil. Reduce heat, let simmer uncovered until mixture is slightly thickened, stirring occasionally, about 5 minutes.

Winter Vegetable Potage

I LOVE this soup. The flavor combination is wonderful. This one is also adapted from the Get Healthy, Go Vegan Cookbook.

5 1/2 c seasoned water or vegetable broth

1 1/2 c onion, chopped

1 c carrots, chopped

1 c fennel, finely chopped*

salt to taste

1 c green cabbage, sliced

1 medium sweet potato (about 1 1/2 c), peeled and chopped

1/2 c rutabaga, peeled and chopped*

pepper to taste

1 c chopped broccoli

*I've made this without these two ingredients. They aren't somethingI typically have on hand. I just add extra onion and cabbage in their places.

1. Heat 1/2 c water/broth in large pan over medium-high heat. Add the onions, carrots and fennel. Season with salt and saute for 7 to 8 minutes.

2. Add remaining 5 c water/broth, cabbage, sweet potatoes, and rutabaga and season with more salt, if necessary, and black pepper. Bring to a boil. Cover pot and simmer on low for 15 minutes or until vegetables are tender. Add broccoli and cook for 5 minutes.

Pizza

Homemade pizza is always so fun. We have it a lot at our house. Be creative with your toppings. Think outside the cheese and meat (obviously), you will be so surprised at all of the wonderful combinations you can make. My favorite right now consists of tomatoes, spinach, fresh basil, olives, mushrooms, red onions, bell peppers and jalapenos. I spread some super cheap "Zesty" spaghetti sauce (it comes in a can) as a base. I love this stuff. At any rate, I've tried several different crusts. This one is my favorite go to right now, and I don't think it's just because of how fast it is...no rising! Makes 2 crusts.

2 TBL yeast

1 c warm water

1 tsp salt

4 TBL oil

3 c flour

Italian seasoning or some other favorite seasoning, optional

1. Preheat oven to 425. Mix yeast in luke warm water in mixing bowl (I use my KitchenAid stand mixer with dough hook) until yeast is dissolved. Let is stand for a few minutes.

2. Add salt, oil, seasoning if using, and 2.5 cups of flour. Mix. Add more flour as needed for dough to form ball. It shouldn't be sticky, but you don't want too much flour or it gets dry.

3. Divide dough in two. Roll out dough and place it on pan or stone. Poke holes in it with a fork, and cook for 5 minutes (more if using a stone...like upwards of 10 minutes...5 is perfect if using a jelly roll pan).

4. Remove from oven and spread small amount of oil.

5. Add your toppings and bake for 15-20 minutes...until spots on the crust just start turning the perfect golden brown.

6. Enjoy it. Enjoy it with all your heart.

I'll add more soon. There's a great, super simple chickpea snack we love.

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Why I don't miss cheese

The most common thing I hear when I tell people I'm vegan is:

"I could never do that. I like cheese way too much."

I take it in and laugh a little to myself. I LOVED cheese. (and cookie dough shakes from Braum's.) Loved it, and I loved going to Cattlemen's for prime rib my birthday and partaking of their house dressing (a garlicky ranch). I guess I laugh at the slight fallacy that perhaps they love cheese more than I did - the one who went through, on average, a pound of cheese a week - and that was just at home. Who knows how much I consumed elsewhere?

Anyway, I don't eat cheese anymore. I've officially been vegan for about six months, and I can't imagine ever going back. Here's why:

I spent a great deal of my life as a sufferer of seasonal allergies. I'm not talking a few sneezes and a runny nose, I'm talking upper-respiratory infections at least twice a year, and that was a good year. In my middle and high school days I would get bronchitis at least once a year (but usually twice) - all thanks to the respiratory complications of my allergies. And on top of that... Allergy induced asthma. I have a huge collection of handkerchiefs for aesthetic and practical reasons.

I was hunkering down as spring rolled around, I had all of my allergy medications lined up. People around me started suffering as the season changed, but wow, not me. Like this is an absolute miracle. I used to pray for relief, but after so many doctor visits and different medications growing up, I had succumb to my fate.

I ran in high school: Cross-country all four years, and track for like a season and a half. You see, they were both at the worst time of the year for an allergy sufferer. I loved running, but I hated it too. I was always so full of allergy medicine that I was super dried out, you know how allergy medicine does that. Allergy medicine and inhalers were my constant companion. I made it to state in cross-country my junior year, and I ran a 60 second split in a 4x400 relay my senior year. Those were good days. You see, I was sick on the actual state championship race day - I still came in slightly on the better half of middle, phew - I could never be consistent, which is super frustrating if you're working hard every day at something. There's nothing worse than pushing it, working as hard as possible, and then just having your body flake out on you because it's being deprived of a little thing like oxygen.

Anyway - the urge to run comes in waves with me. If you've been reading for an extended period of time, you probably know that. I am on an up swing of needing to run. I'm just so curious how different it will be without the bulk of the respiratory problems of my past.

But this post isn't really about running. It's about this very magical thing I could have never imagine. Something I truly never thought possible - cutting dairy out of my diet has completely taken the suffering out of seasonal allergies (aka that place we do not speak of), has taken seasonal allergies away from me. So, sometimes I get the urge for an ooey gooey pizza, sure, but only when I'm really hungry, and only until I think of how awful I used to feel. I wouldn't go back at all if it means that my bouts with seasonal allergies and all the poo they bring with them are gone for good. I can't even express how grateful I am that I happened upon (ha...happened over a thoughtful transition that took several years) this new way of life.

PS: It's also done wonders for Cora. She, too, was following in my footsteps. She had 10-12 ear infections in 2010, they were all caused by the drainage that would roll around from allergies. She had one at the very beginning of this year, before she'd completely gone dairy free. That's all.

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