Vegan Donuts – Chocolate!

My husband loves cake donuts.  One of the hardest things to buy while traveling in other continents is a cake donut.  We returned home to the United States after three years and we promptly became vegan which meant my husband still wasn’t getting his cake donut fix.

Then I found this recipe and I bought a donut pan so that I could bake my donuts.  This recipe was so moist and incredible I have since made pumpkin donuts and whole wheat donuts (both recipes I will be sharing in the near future).  Of course I will also share a frosting recipe I tweaked but I have to say these cake donuts really do not need frosting, they are sweet and moist and flavorful all on their own.

Nothing sadder than an empty donut pan. Let’s make vegan donuts! © Photo by Florence Ricchiazzi Lince

Ingredients

3/4 c. flour

1/3 c. raw sugar

1/4 c. cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

pinch salt

1/2 c. applesauce (I used the unsweeetened since this recipe calls for sugar)

1/4 c. + 2 tsp. soy milk (you can use any type of milk you have on hand, I have now made these with rice milk, soy milk and almond milk)

3 TBLS. oil

1 TBLS. vanilla

Directions

1. Mix wet ingredients together.
2. Mix in dry ingredients.
3. Bag or using a spoon fill a greased cake donut pan.  (I use coconut oil to grease my baking pans.)
4. Bake in a 350 oven for 12 minutes.
5. This recipe makes six donuts.
6. Frost if desired or just serve plain.

This recipe makes incredibly moist cake donuts. © Photo by Florence Ricchiazzi Lince

These donuts will last perhaps up to a week in the refrigerator or they can be frozen and used later.

As always if you try this recipe I hope you will share with me your thoughts and if you have any recipes you think I might enjoy I hope to hear from you.

Florence Lince

about.me/leanmeanandvegan

Saying No to Trader Joe

I may be one of the few vegans who will not shop at Trader Joe’s. Because I care about where I shop and who makes my money I have decided that since Trader Joe’s is not a local American business I will no longer support it and shop there.

Some in the United States might be surprised to learn that TJ’s is actually owned by the Albrecht family of Germany, one of the wealthiest families in all of Europe. There is nothing local, small or independent about Trader Joe’s.

I am after all vegan for political reasons and Trader Joe’s does not pass the test for me to support local and small business owners, farmers, suppliers or American values.

Trader Joe’s food is mostly repackaged foods in their plants in Germany and then shipped to the United States. The vegetables and fruits are also being imported from places around the globe, not just bought from the local grower. Isn’t that what the regular grocery stores do?

So we are clear from whence this comes; I was an employee of Trader Joe’s in Bend, Oregon. In fact I was part of the first crew which helped to open that location. It was fun and exciting to be hired by Trader Joe’s and I enjoyed my time working there. I also met some incredibly nice people.  There is nothing however sold at Trader Joe’s that I cannot find elsewhere, usually at my local food co-op.

Not shopping at Trader Joe’s might be one of the hardest choices I have made when I turned vegan. Making tough choices however is part of my decision to buy local, shop local and support local small business only.

Florence Lince

About.me/leanmeanandvegan

 

 

Lentil Pilaf

I grew up loving lentil soup.  Being Italian meant it was served to me with beans and olive oil.  Being a vegan works well with loving lentils because they are so good for you.  Lentils also contain the third-highest levels of protein found in legumes which makes them a natural selection for vegetarians and vegans.

Having made the lifestyle switch to more healthy eating I think its great for me to look at the recipes I have long loved and made and to know that with a few simple product or ingredient switch’s I can still eat my favorite things.  Along with my love for all things lentil is this fun and easy to prepare recipe.

The finished product – Lentil Pilaf. © Photo by Florence Ricchiazzi Lince

Ingredients

2 TBLS grapeseed oil

1 small onion, diced

1 TBLS minced garlic

2 c. brown rice (cooked is fastest)

2/3 c. lentils (soaked or soft is fastest)

Salt and pepper to taste

Directions

Start by sauteeing the onions and garlic together in some grapeseed oil. © Photo by Florence Ricchiazzi Lince

1.  Place diced onion, grapeseed oil and mined garlic in a frying pan.
2. Saute until translucent, approximately 10 minutes.
3. Add cooked rice and lentils to the pan.
4. Pour in vegetable broth.
5. Add in salt and pepper.
6. Allow to blend together on a low heat for 10-15 minutes if using cooked rice and soft lentils.  If using uncooked rice and firm lentils allow to cook 20-30 minutes on a higher flame to let the rice and lentils cook.  Cook long enough to allow the broth to be mostly absorbed by the rice.
7. Serve warm.

I usually have several cups of cooked rice on hand at all times.  I always make my rice with vegetable broth.  This tends to give any dish an extra sweet flavor.

I also have two cups of every bean soaking at all times in my refrigerator.  I always have a need for adding beans to one of my recipes.  I like having the ability to have them always on hand.  I do not buy canned beans.  I buy beans in bulk and we cook and eat them fresh.

I served this as a side with my black bean burgers.  The spice in the black bean burger (recipe forthcoming soon) and the sweet flavor from the lentil pilaf was a great combination.

As always if you try this recipe I hope you will share with me your thoughts and if you have any recipes you think I might enjoy I hope to hear from you.

Florence Lince

about.me/leanmeanandvegan

Nammy’s (A Review)

You can’t miss Nammy’s – the front is bright green. This might be the most colorful store front in all of Olympia.

The buildings in the downtown area of Olympia would best be described as eclectic. The buildings and the individual store fronts all have their own unique personalities. It was into one of these ‘personalities’ that I ventured recently. The place is called Nammy’s.

The front of the restaurant is painted bright green and there is a monkey emblem and the words Deli and Bakery written on the logo. There is one thing however that years of travel have taught me, never take for granted that which you think you know, explore all things and prepare to be surprised.

And so I was when I entered Nammy’s and found a Vietnamese Sandwich shop here in the heart of downtown Olympia.

The shop makes fresh to order Vietnamese vegetarian sandwiches such as BBQ tofu, curry tofu, shredded tofu and a vegetarian ham sandwich, yep you guessed it made from tofu. There are regular sandwich options made with pork, chicken and ground beef.

For each and every category that Nammy’s offers; sandwiches, rolls, specials, pastries or party platters they have a vegetarian option and a mainstream option. This place really does have it all.

They have seating for perhaps a dozen people inside but most people order and go. Each time I have been inside there has been a line at the counter that stretch’s to the door with people ordering sandwiches. Everything is made while you wait.

One of the surprises that greeted me on my first visit was a basket filled with bánh rán. Into this sweet rice ball is placed mung bean paste and the fried desserts are covered in sesame seeds. I have long loved these sweet pastries and consider them dessert. They cost $1 each and since they are hard to find well worth the price.

One of my all time favorite desserts. They make these fresh every morning and fill a basket with them that you will find on the counter. Cost is $1 each.

By their own admission the website for Nammy’s is not being updated and they do not have a facebook page. It is therefore best to just enter the store and place your order for a fresh sandwich. Prices range from $2.75 to $5.75 for main food entries; pastries are .99 to $1.50 and party platters range around $50 – $60.

The store is open Monday – Saturday from 11 a.m. to 7 p.m. and closed on Sunday’s.   Nammy’s is located at 513 Capital Way South in Olympia.

Florence Lince

About.me/leanmeanandvegan

Kale Chips

I love football.  Living outside of the United States was often times hard because streaming American football was sometimes not possible where we were living.  When you live and grow up in the US you get used to being able to watch football on Thursday nights, all day on Sunday and then Monday nights, so to be deprived of all that football fun is down right horrible.

Where this leads me too is that I need snacks to watch my football games.  I grew up in Buffalo, NY where most people have pizza, chicken wings and cold beer when they enjoy a football game.  I needed to find a great snack for when I watch football so I didn’t feel deprived.

My newest recipe for Kale Chips fits the snack attack bill.  They are light, crisp and can be made with any spice or salt flavoring that you wish.  They are easy to make as well.

© Photo by Florence Ricchiazzi Lince

Ingredients

1 bunch kale

1 Tbls grapeseed oil

1 tsp. seasoning salt (any kind you want)

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Line a non insulated cookie sheet with parchment paper, aluminum foil or leave it plain.
3. Tear the leaves from the thick stems and piece the kale leaves into bite size pieces.
4. Wash the kale and allow it to dry somewhat.
5. Place the dry kale pieces on a cookie sheet.
6. Drizzle the kale with olive oil and sprinkle with seasoning salt.
7. Bake until the edges brown but are not burnt, 5 to 7 minutes.
8. Flip the kale pieces over with a spatula.
9. Bake the other side for 5 to y minutes making sure the kale does not burn.

You can also put the kale pieces in a large plastic bag, add the oil and the seasoning salt, seal the bag and just shake it up to get all the ingredients to mix.  Place the kale bits onto the cookie sheet and bake.

I used two cookie sheets for my kale chips because my husband likes hot and spicy foods and I don’t so I made one tray with a salsa spice and the other with garlic powder and a mild seasoning salt.

My husband uses his chips as croutons on his salad to give it an extra kick.

Once bunch of kale made two baking sheets of kale chips. One plate was for me and was mild; the other was made with a Cajun spice for my husband. He uses his kale chips like croutons on his salads. © Photo by Florence Ricchiazzi Lince

As always if you try this recipe I hope you will share with me your thoughts and if you have any recipes you think I might enjoy I hope to hear from you.

And just in case anyone is wondering what team I’m cheering on…

Go Bronco’s!  🙂

Florence Lince

about.me/leanmeanandvegan

No Bulk Buying

In my past non-vegan life I bought food in bulk. Heck I bought everything in bulk. My family laughed at me because I easily had six months worth of toilet paper, canned goods, and cleaning agents stored and scattered throughout the house so that I always had what I needed at hand.

Then we sold everything and traveled to four continents and over twenty-four countries with only a couple of suitcases each. This meant that bulk buying was off the table.

During our three years of living life on the road and even though in some of the countries we stayed for six month I learned to buy and eat fresh foods only. I learned that a small refrigerator is actually a blessing in disguise because you are forced to buy in small quantities and to buy fresh more often.

I learned that not buying what would not fit into a suitcase or a backpack was incredibly freeing and in the long run most likely more cost efficient.

Living outside of the US and being able to buy groceries without all the chemicals, preservatives and other unhealthy things in them I knew that returning to the US would also mean that there would no longer be any processed foods in my house, no pre-packaged foods and no buying from the large or chain grocery stores.

Even though we returned to the US to set up a home once again I can firmly attest to the fact that every single item in my kitchen is used once or several times every day or week. Every bit of food in my refrigerator or cabinets is used in recipes either daily or weekly. And I only have a one month supply of paper towels or toilet paper stashed in the cabinets.

I guess the only thing I bulk buy now is kale. I buy somewhere between three and five bunches every week. I make us a large kale salad every day, I use kale in my stir-fry and I also make kale chips.

Shopping the way I do now forces me to use up everything in my refrigerator on a weekly basis. It forces me to plan my meals and to make a really good grocery list. It forces me to eat healthy and to experiment with new foods. I am no longer tossing food that didn’t get eaten before it turned moldy because we are also not buying that which we do not need.

Everything in life happens for a reason they say and some experiences shape our future, we just do not see it at the time because we are living in that moment. I see now that selling everything we owned to live life on the road for three years was a way to teach me that it was all that bulk buying that was weighing me down.

Florence Lince

About.me/leanmeanandvegan

Totopos

Since I have already shared a hummus recipe I think it only fair to share a totopos recipe with everyone.

Totopos are defined as a flat, round, or triangular corn product similar to a tortilla.  In the US and Mexico we have turned them into the more famous corn chips that every Mexican Restaurant serves you when you first sit down along with a bowl of salsa.

Totopos are one of my all time favorite snack foods. You can eat them with hummus, salsa, marinara sauces, picante sauce, cheese sauce, refried beans, guacamole…, and the list goes on.

I learned to make these while we lived in Mexico where we were able to find freshly made corn tortillas for $1 a pound. What a sweet deal this was and how I miss having them so readily available.

Here in Lacey, WA as I began to explore our new city I walked into the local carniceria (grocery store) and asked the owner if perchance they had any freshly made corn tortillas. To our utter delight he said yes, but only on weekends. That was okay, I could wait.

Cut the larger corn tortillas into four pieces. My frying pan in large so I can get seven to eight pieces cooking at a time. © Photo by Florence Ricchiazzi Lince

Corn tortillas are vegan – they are made with corn masa and water. That’s it. They are time-consuming to make unless you are getting them from a factory so I prefer to buy them already made from a local business.

Using them to make fresh corn tortilla chips is the way to go.

Ingredients

Corn tortillas

Grapeseed oil

Salt

Directions

Heat about one inch of oil in a fry pan. Allow the oil to heat up to a really hot temperature (say at least one to three minutes).

Cut the corn tortilla’s into four pieces (think of cutting them like a pizza).

Place the cut tortilla pieces in the oil. They should bubble and crackle when cooking.

Throw a bit of salt on the tortilla pieces when they first get put into the oil.

When you do this the salt works with the oil and really makes the flavor of the corn pop.

You want to make the oil as hot as possible before you begin cooking. © Photo by Florence Ricchiazzi Lince

Flip the chips over and allow the other side to brown. The chips are done when both sides are no longer spongy or gummy to the touch of a fork. If you begin with very hot oil these chips should cook in less than two minutes.

Drain off as much of the oil as possible and serve warm or cold.

I put a paper towel in the bottom of the plastic bag I will be storing these in so that over the days more of the oil I used to cook with will soak away from the chips and into the paper towel.

I have made these chips for when Mike and I have brought homemade guacamole with us to parties and they are always a hit.

Cook until brown or the chips are no longer gummy or soft when touched with a fork. Allow them to drain on a paper towel. Serve warm or cold. © Photo by Florence Ricchiazzi Lince

The hardest part of this recipe will be in locating the corn tortillas in the first place. Once you do however you will never go back to buying factory made chips.

As always if you have any fun and easy recipes you think I would enjoy making I hope to hear from you.

Florence Lince

About.me/leanmeanandvegan

Peace, Love and Raw (A Review)

When I knew that we were returning to the Olympia area to set down roots for a time I began to look for places that sold vegetarian or vegan foods and I found a little place called Peace, Love and Raw. Isn’t that a great name for a healthy eating establishment?

Peace, Love and Raw is a grab-and-go place here in Olympia, WA. © Photo by Florence Ricchiazzi Lince

Upon arriving in Olympia this was literally the very first stop in my quest to hunt for places to buy healthy foods. I was disappointed however in the fact that this is only a grab-and-go location, not a sit-down restaurant, which I think, in the long run, will stunt its growth opportunities.

Originally begun to sell the famous (in the Pacific Northwest anyway) Nanaimo bars in raw ingredients, the place has expanded its offerings to include freshly made and healthy juice drinks, sandwich’s, salads and desserts.

I have now been in the location over a half a dozen times and I try something new every time I go (all for research purposes you understand – 🙂 ).

This was the Veggie Sandwich. Their sandwiches are made to order so you are guaranteed freshness. They have two types of ‘bread’ you can get – Sweet Onion or Almond. I have gotten the Almond every time and its a great bread. The Almond Bread adds a nice nutty flavor to the sandwich. I have also tried the Falafel sandwich – however they serve it as a cold sandwich which I feel is a mistake. Falafel is best served warm, in my opinion. © Photo by Florence Ricchiazzi Lince

You can find some of the products of Peace, Love and Raw scattered throughout the area because they package their foods (from the location in Olympia) and sell them through other locations (see their website for a location directory).  If however you want sandwiches, freshly made juices and their entrees you will need to head to their Olympia location.

This is the Very Berry Cheesecake. Best to eat it slightly frozen because of the consistency meltdown. There is no cheese in this dessert, it is made with cashews. It was tarty and very good. The crust was made with crushed almonds. © Photo by Florence Ricchiazzi Lince

They have a website, a pretty active facebook page and a newsletter you can sign up to receive which comes out sporadically. They host cooking classes periodically as well. The newest class is scheduled for November 12, 2014, costs $30 a person and will feature several recipes containing the ingredient pumpkin (my personal favorite!).

Eating my way through their menu is easy enough.  I can choose something new every time I go into town.  They are only open Wednesday through Sunday (this is normal in Olympia, most stores are closed Monday and Tuesday) from 10 a.m. to 5 p.m. so plan your trip to Olympia accordingly.

Because of the resident configuration of the city of Olympia there are many choices for vegan and vegetarian foods in the city.  I will be reviewing them here over the coming weeks.

Florence Lince

About.me/leanmeanandvegan

Note to my readers.  Many online reviews are written by those who are compensated in some way for their review.  These disclosures should be displayed at the top of any entry.  I hereby attest that I have not been compensated or paid to write this or any review on my site, unless otherwise noted.  The comments expressed are my own.

 

 

Red Pepper Hummus

I love hummus.  I have been making it for years.  The basic hummus recipe is listed here first.  My husband has been trying fancy hummus recipes because he loves using our new Vitamix.  If you are just making the basic hummus recipe you do not need a fancy mixer, a regular blender will work just fine.

Mike’s Red Pepper hummus. We love hummus in all flavors. © Photo by Florence Ricchiazzi Lince

Ingredients – Basic Hummus

2 1/2 c. garbanzo beans

1/4 c. tahini

3 Tbls lemon juice

2 cloves garlic or 2 tsp. garlic powder

2 Tbls grapeseed oil

Additions

2 roasted and skin removed red peppers

dash of basil

dash of cumin

dash of salt

The basic hummus recipe for me has always been where I play with the amount of garlic I use (love garlic) and to the level of oil I use.  Make the hummus to your taste, that is the key to great hummus.  Some people like more garlic than others, some love more oil.  Hummus should be creamy and spreadable.

If using a Vitamix toss the two roasted red peppers and the spices into the container and mix on low then high for no longer than one minute.  You will have to use your tamper to get the ingredients to pulse but it still will not take long to make.

Place the hummus mixture in a bowl, cover it tightly and refrigerate it no less than one hour before serving.

We use hummus on all types of foods including tacos, as a spread on bagels when making vegetable sandwich’s, on crackers and as a dip for cut up vegetables.  My favorite way is served with warm and lightly toasted pita bread.  Can you say yum!?

None of the recipes I will be sharing have any preservatives in them, or any other agents to make them stay fresher longer.  This is part of why I am vegan, the healthy lifestyle.  This means the hummus should stay fresh for up to one week in your refrigerator.

As always if you try this recipe I hope you will share with me your thoughts and if you have any recipes you think I might enjoy I hope to hear from you.

Florence Lince

http://about.me/leanmeanandvegan

Bonjour Cupcakes (A Review)

People with gluten intolerance often feel left out of parties or social gatherings because they cannot enjoy most desserts. My choice to eat vegan is a choice but for those with gluten intolerance their condition can be life threatening.  I am happy to say that here in Lacey, WA I have found a place that sells gluten free cupcakes and the sweet name is Bonjour Cupcakes.

Bonjour Cupcakes began baking in their Olympia location (609 Capitol Way S) in April of 2011.  In February of 2013 they opened their second location in Lacey (730 Sleater Kinney Road SE, Suite E, next to Koibito’s).

Each location offers the exact same cupcake varieties. They make mini and regular sized cupcakes of all the flavors available.

The store sells mini and full size cupcakes daily. © Photo by Florence Ricchiazzi Lince

Not all the cupcakes on display are gluten free but on the day of this review they had the following gluten-free flavors available;

Vanilla/Chocolate
Vanilla/Strawberry
Vanilla/Vanilla
Vanilla/Cream Cheese Salted Caramel
Chocolate/Chocolate
Chocolate/Raspberry
Chocolate Salted Caramel
Chocolate/Sundae

I personally tried (for this review you understand 🙂 ) the gluten free Vanilla / Cream Cheese Salted Caramel in the regular size and it was delicious. The cake was moist, did not crumble or flake apart, and the frosting was finger-licking good. They offer 35 flavors of butter cream frostings and all of them are gluten-free.

Just for you I sampled this cupcake. Thank you for making me! © Photo by Florence Ricchiazzi Lince

Both locations are open seven days a week.  The stores are open Monday through Thursday 10 a.m. to 8 p.m., Friday and Saturday 10 a.m. to 9 p.m.and Sundays 11 a.m. to 6 p.m.

While the stores do not offer cooking or baking classes they do offer Cupcake Decorating Parties. They supply one cupcake per person, homemade sprinkles and a choice of frosting’s. The cost is $7.50 a person and includes a beverage to drink ($8.50 a person for gluten free). They can accommodate up to 30 people.

In addition to having T-shirts, coffee mugs and aprons for sale they also offer lavender and lemon infused sugars which can be used for baking, for candy making or even just in drinking in hot tea.

Never have tried infused sugars in recipes or in my hot tea. I’m looking forward to it. © Photo by Florence Ricchiazzi Lince

Each location offers tea and coffee to drink, they have comfortable tables and chairs to sit at and the Lacey store was bright and cheery. In addition to cupcakes they offer specialty cakes and they have chocolate truffle cookies ($1.50), sugar cookies ($1.50) and lemon bars ($2.50). And best of all they will do vegan, dairy-free, and sugar-free cakes and cupcakes by special order.

Being gluten intolerant therefore no longer means having to forgo dessert at parties or social gatherings thanks to Bonjour Cupcakes.

Do you have a favorite bakery that offers gluten free items and vegan delicacies?  Share their location and name here.

Florence Lince

about.me/leanmeanandvegan

Note to my readers.  Many online reviews are written by those who are compensated in some way for their review.  These disclosures should be displayed at the top of any entry.  I hereby attest that I have not been compensated or paid to write this or any review on my site, unless otherwise noted.  The comments expressed are my own.