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sp vanilla 1 melt the butter in a small pan over medium heat stir in the brown sugar and stir until melted add the soy milk bring to a boil then remove from heat 2 place the eb butter mixture into a mixing bowl then mix in the powdered sugar and vanilla mix until well combined if the frosting appears thin add in more powdered sugar posted in dessert 7 comments aloha and welcome september 27 2011 by gail aloha to all returning readers and a special welcome to new visitors it s been a long time in the making but this blog will be back to active posting this weekend what to expect lots of new vegan recipes diy house and craft projects gardening discussions and other fun and creative pursuits it s been a busy year for us here and i ll give everyone the update on that as well i just want to say a quick hello to all everyone offer a special thank you to all of you who have stopped by after so much time and extend a warm welcome to all of you who may be stopping by from apartment therapy if you re new around here i hope that you ll bookmark this page follow on twitter connect on facebook and come back soon aloha gail sunset view from our new house posted in uncategorized 5 comments sweet potato black bean burgers november 22 2010 by gail this recipe is by request which i always appreciate so definitely send any and all recipe requests my way in the comments as you already know i love sweet potatoes and i love caramelized onions this simple burger marries the two together along with black beans another personal favorite into one simple patty shaped deliciousness delivery system if you have never made your own burgers before i promise you that once you do you will never go back to frozen pre packaged patties home made burgers pack a punch of fresh flavor and textures that the little cardboard hockey pucks simply can t imitate these guys are fairly easy to make especially if you bake your potatoes in the microwave to do this i poke holes in medium sized sweet potatoes with a fork wrap them in damp paper towels and bake them in the microwave for about seven minutes or until soft and have some caramelized onions in your refrigerator ready to go i especially like the addition of chipotle pepper to these they add a nice smoky flavor that compliments the sweetness of the potatoes the best part about eating burgers is of course the fixins we top ours with lettuce tomato avocado caramelized onions mustard ketchup and cilantro lime mayo see recipe below enjoy sweet potato black bean burgers 1 cup mashed sweet potato 1 15oz can black beans 1 ½ cups bread crumbs i like whole wheat ½ onion caramelized or depending upon how you like your onion flavor use a smaller amount of raw onion or still use ½ onion that has been sautéed for 10 or so minutes 2 tbsp tomato paste 1 small chipotle in adobo sauce minced 1 tbsp fresh cilantro minced 1 clove garlic minced 1 tsp cumin ½ tsp salt ¼ tsp pepper oil for frying 1 place all of the ingredients into a bowl and mix mash together until well blended the black beans will lose some of their texture but i like to make sure that there are always some whole beans left to make the burgers more interesting 2 heat oil in a large pan over medium heat a few tablespoons to cover the bottom will do but be sure to continue to add oil if needed because these burgers can easily stick to the pan shape the burger mixture into eight patties 3 cook four burgers at a time or fewer depending upon the size of your pan the goal is to not crowd the pan for about 4 5 minutes per side or until crispy brown on each side 4 serve with lots of fixins cilantro lime mayo ½ cup vegan mayonnaise ½ 1 chipotle pepper in adobo sauce amount depends upon how spicy you like it 2 tbsp fresh cilantro 1 tbsp lime juice blend all ingredients together until smooth posted in dinner sandwiches tagged black beans burgers sweet potatoes vegan mofo 7 comments maple roasted brussel sprouts with apples and pecans november 16 2010 by gail admit it you probably thought that i ve decided to take another year and a half break from this site again didn t you well i certainly can t blame you for that i was however simply traveling for work since my last post but now i am settled back on the island and i have a perfect recipe for your fall dinners to share everyone has that moment in their lives when they do something that makes them suddenly sit up and realize that they are indeed an adult for some it s a birthday 21 25 30 maybe 40 for others it s marriage it could be buying your first house or holding your first child for me it was the moment that i realized that i enjoy brussel sprouts that certified me in my mind s eye as a bona fide card carrying member of the adult population brussel sprouts are fairly simple to make as they require very little prep or additions they are versatile and they always seem to add something special to a meal this is my latest interpretation of sprouts other versions may include walnuts mushrooms garlic caramelized onions carrots shallots chestnuts or pine nuts and we thoroughly enjoyed them the apples and pecans add nice texture and flavor to sprouts i am curious to hear how everyone else best enjoys their brussel sprouts or if you simply can t bring yourself to even try them please share in the comments maple roasted brussel sprouts with apple and pecans 2 lbs brussel sprouts 1 apple diced 1 cup pecan halves sliced 2 tbsp olive oil 2 tbsp maple syrup 1 tbsp teriyaki sauce 1 tsp salt ¼ tsp pepper more salt and pepper to taste preheat the oven to 450f cut off the ends of the brussel sprouts and remove any wilted outer leaves slice them in half dice the apple and slice the pecans place the sprouts apple and pecans in a 9 12 baking dish whisk together the oil teriyaki and maple syrup in a small bowl and pour over the sprout mixture toss to even coat sprinkle with salt and pepper and toss again bake for 25 30 minutes or until browned be sure to stir once or twice during baking to ensure even browning posted in dinner tagged brussel sprouts vegan mofo 12 comments pumpkin rolls with brown sugar glaze november 5 2010 by gail repeat after me this is not a health food despite it being a breakfast food this is not the type of thing that rings a golden halo of healthy smugness over your head as say a bowl of bran cereal or a tall glass of fresh pressed green juice would it is exactly the type of thing however that will have you dancing around in tippy toes of joy in front of your oven as you eagerly wait for the timer to go off it is the type of breakfast that pulls bleary eyed sleepers away from happy dreams and warm beds and into the kitchen on cold mornings this is dessert showing up as breakfast at your doorstep on halloween i saw these on apartment therapy a few weeks back and promptly booked marked them knowing that i would have to have them i made them for a leisurely sunday breakfast and was so glad that i did as they do require some advanced prep work they are not a spur of the moment breakfast but they are perfect for special occasions like holidays or birthdays be aware that this recipe makes a lot of rolls if you are not feeding a crowd i recommend halving the recipe i made the whole thing and was able to send one pan full over to our neighbors to enjoy as well to adapt the recipe i swapped out the dairy ingredients for their vegan counterparts i also swapped out white flour for a mixture of whole wheat and spelt flours to attempt to assuage feelings of guilty decadence cut down the sugar by just a touch and i swapped in rice nog for the milk to add just that much more holiday goodness to each bite i also swapped out individual spices for pumpkin pie spice because i love that stuff at this time of year i also have a confession to make i took a few of the leftover rolls the next day and slathered them in some maple butter cream frosting i had leftover in my refrigerator from a batch of cupcakes i had made earlier in the week and served them for dessert oh my goodness over the top decadence my sweet tooth swooned and that is how you make a food item multi task pumpkin rolls with brown sugar glaze adapted from the kitchn at apartment therapy instructions are verbatim except for my substitutions dough ¼ cup water 1 package yeast 1 cup rice nog ½ cup earth balance butter ¼ cup sugar 1 15 oz can pumpkin ¼ cup brown sugar 1 ½ tsp salt 3 cups whole wheat flour 3 cups spelt flour filling ½ cup earth balance butter 1 cup brown sugar 4 tsp pumpkin pie spice 1 cup chopped pecans glaze ½ cup rice nog ½ cup butter ½ cup brown sugar pinch salt 2 cups powdered sugar sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved meanwhile warm the rice nog and earth balance in a small saucepan on the stove top until the eb is melted combine this with the sugar in a large heat proof mixing bowl and stir until the sugar is completely dissolved let the rice nog mixture cool until it is just warm to the touch not hot then stir in the yeast and the pumpkin add the salt and all of the flour all at once stirring until all the flour has been absorbed squish it between your hands if you re having trouble incorporating the last of the flour the dough will be sticky but should come together in a shaggy ball if it s still more the consistency of cookie batter work in an additional 1 2 cup of flower cover the dough and let it rise for 1 3 hours do not panic if it does not get very large in bulk it will be ok after letting it rise you can punch the dough down and refrigerate it overnight or continue shaping the rolls to shape the rolls either immediately or with the refrigerated dough sprinkle your work surface with a little flour and dump the dough on top pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick longer than it is wide if the dough gets sticky sprinkle a little more flour on the dough s surface and on your hands melt the earth balance in the microwave and stir in the brown sugar and the pumpkin pie spice spread this over the rectangle of dough leaving an inch of bare dough at the top sprinkle one cup of the toasted pecans over the dough if using starting at the edge closest to you roll the dough into a cylinder and pinch it closed at the top rub a tablespoon of soft earth balance into the bottom of two 9 13 baking dishes two 9 inch cake pans or a combination i used one oval baking dish and one glass pie dish using a bench cutter or a sharp knife cut the cylinder into individual rolls 1 1 1 2 inches thick confession i made mine bigger probably in the 1 5 2 range place them into your baking dishes so they have a little wiggle room on all sides to rise cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy 30 minutes for already warm dough and 1 hour for dough that s been refrigerated about 20 minutes before baking begin heating the oven to 375 when the rolls are ready bake them for 20 25 minutes until the tops are golden and starting to look toasted around the edges rotate the pans halfway through cooking while they are baking prepare the glaze in a small saucepan over medium heat combine the rice nog and earth balance when the eb has melted add the brown sugar and salt stir until the brown sugar has melted stir in the powdered sugar this should form a thick but pourable glaze let the baked rolls cool for about five minutes and then pour the glaze on top sprinkle the remaining cup of pecans over the top if more nuttiness is desired eat them immediately leftovers will keep for several days and are best reheated for a minute in the microwave posted in bread breakfast dessert holidays tagged pumpkin vegan mofo 7 comments two potato and corn chowder november 3 2010 by gail in case you were wondering what to dunk your cornbread into worry no more this chowder is the perfect thing to pair with it i have a love affair with sweet potatoes every autumn and they find their way onto our dinner table at least one time per week often times more i love their vibrant orange color their sweet flavor and their versatility i bake em mash em cream em slice em dice em and roast em i make sweet potato bread sweet potato and black bean burgers baked sweet potatoes with all of the fixings coconut mashed sweet potatoes sweet potato casserole sweet potato pie sweet potato cake roasted sweet potatoes sweet potato fries and sweet potato chowders for those of you who are having a forrest gump moment right now i will demonstrate restraint but please know how much i love thee dear sweet potato here in hawaii we have purple sweet potatoes true story hawaiian purple sweet potatoes uala are also called okinawan potatoes and are native to japan but they are believed to have been grown in the hawaiian islands for centuries they get their unique purple hue from their abundance of anthocyanin a type of phytochemical we also have purple molokai sweet potatoes which are only grown on the island of molokai this chowder does not use purple sweet potatoes but instead calls for the traditional mainland style red skin and orange fleshed sweet potatoes because i really love their flavor and quite frankly am not too keen on serving up purple soup purple sweet potatoes are best served with simple preparation so that their purple coloring can be a unique addition to your plate and not look like a side dish at a grotesque halloween buffet if you ever have the opportunity to work with them mashed or baked is the way to go with purple potatoes and then top them off with the simple garnish of your choice this not purple chowder is simple to make which makes it a prime candidate for a weekday meal pair it with some bread and a salad and you ve got a delicious healthy dinner for your busy work week enjoy two potato and corn chowder 1 tbsp earth balance butter 1 2 onion diced 2 cloves garlic minced 3 carrots diced 2 medium sweet potatoes diced 4 medium red potatoes diced 2 tsp cumin 1 tsp chili powder add more or less depending upon your heat tolerance 1 2 tsp coriander 1 tsp salt 1 2 tsp pepper 8 cups broth i used better than bouillon no chicken base but use whatever flavor strikes your fancy 1 10 oz frozen corn 1 cup almond milk 1 4 cup cilantro chopped juice from 1 2 lime salt and pepper to taste chopped scallions and cilantro for garnish 1 melt the butter in a pan over medium heat add the onion and saute for 10 12 minutes until slightly browned add the garlic and cook for 30 seconds then add the carrots and potatoes and cook for 3 minutes add the spices salt and pepper and cook for 30 additional seconds add the broth bring to a boil lower to medium low heat cover and simmer for 15 minutes 2 stir in the corn and almond milk and simmer uncovered for 5 minutes use an immersion blender or stand up blender to puree the soup i like to leave it a little bit chunky but puree to your desired consistency sir in the cilantro lime juice and salt and peppe...