Catching Up…

It’s that time of year again…the end of the semester. That means I’m swamped with real-life stuff, so the blog takes a bit of a backseat. Sorry about that, but real life pays the bills šŸ˜‰

Until I’m able to share a proper post, here are a few things to catch you up with what’s been going on in the life of Veggie V!

Plants 2 Plate is coming! Don’t forget about my introduction to a plant based diet presentation coming May 15. If you’re local to Northwest, Ohio, I’d love to meet you! And yes, there will be an entire section dedicated to, “Where do you get your protein?!” Ha ha!

Virtual Vegan Potluck: Annie from An Unrefined Vegan is hosting a Virtual Vegan Potluck on May 12. If you are interested, you can still sign up for a category; the deadline is April 30, and I’m sure she’d extend the deadline if someone really wants to join.

Automattic’s Worldwide WP 5K: This week was the designated WWWP5k event. Tomorrow is the official 5k day, but with nice weather on the horizon, and a traveling husband home for a few days, biking is on the agenda for tomorrow, so I got my run in today. The weather was crap, so I got to spend some time with my trusty treadmill. I’ll be posting about my participation tomorrow. (Hoping to take some pictures on our ride to add to my run info – nothing too exciting to photograph running on the treadmill – ha ha).

I will also be sharing a post soon celebrating Betty’s 9th birthday. Who’s Betty? Tune in to find out!

By the way, if you aren’t already doing so, please follow me on Facebook, Twitter, and/or Pinterest. I’m super active on Pinterst, try to post daily to FB, and pop on Twitter every now and again.

Oh, I almost forgot! I finally set up an email just for the blog. Feel free to email me at veggievblog@gmail.com any time for any reason. I’d love to hear from you!! I’ll have a reminder posted to the blog’s homepage soon, along with some other change I hope to make this summer.

See you soon!

 

Advertisements

Product Review: Mochi

Mochi? What the heck is Mochi? According to the website Grainaissance (which is the brand I tried):

“Mochi is a nutritious bake-and-serve rice snack made from whole grain brown rice. Mochi is all-natural and without additives, preservatives or colorings. It’s also wheat-free and gluten-free.”

How did I know what Mochi was, and why did I buy it? Honestly, I can’t remember. Ha ha!Ā  I remember reading someone’s blog post about eating Mochi, and then I randomly saw it at Whole Foods a few days later. I picked up both the regular and cinnamon raisin flavors and was debating about buying one or both of them when a fellow shopper picked up two packages of the cinnamon raisin. So, being the curious shopper I am, I asked for her opinion. Not only did she give me her opinion on the product, she suggested which flavor to buy, how to cut it, how to cook it, and how to eat it. Score!

According to the website, Mochi can be eaten in a variety of ways, but I went with the standard recipe of cutting the block into squares, baking it according to the directions, and eating the pieces with a little jelly for added sweetness.

Every time I look at these pictures, it makes me laugh. The first thing I thought when I pulled the cookie sheet out of the oven was how much the little squares looked like scallops.Ā  Ha ha ha. I have no idea where I get seafood from brown rice dessert, but the little dough-ball blowouts remind me of scallop “feet.” I watch too much food TV!

I don’t know that I’d buy this product again, but they tasted pretty good. I loved that they were chewy and crispy at the same time, but since I can only find them in limited locations, and it didn’t sound like they could be frozen, I don’t know if they’re the most practical dessert for me.

Have you ever tried Mochi? How do you eat it?

Miso & Tahini: Best Flavor Combo Ever!

Somehow I keep forgetting how much I love the flavor of miso. Maybe it’s because I can’t find around here and have to bring it home from an infrequent trip to Whole Foods. Or maybe it’s because I hide the containers way in the back of the fridge so Mr M doesn’t question my buying yet another tub on one of my infrequent trips to Whole Foods šŸ˜‰ Whatever the reason, I’m always happily surprised when something makes me remember the tubs of tangy goodness chilling in the fridge, begging to be used in thick and creamy dips, dressings and sauces.

I’ve shared before how much I love the Cesar Chavez dressing from Appetite for Reduction, and a couple of weeks ago, I made another awesome miso creation, thanks to a post from Emily at the Daily Garnish. Emily’sĀ  sauce used a combo of miso and tahini to bring together a plate of pasta and veggie goodness. I chose to use wild rice instead of pasta in my dish, doubled the amount of ingredients, and added some lemon juice to brighten the flavors. I stuck to the some veggie combo of mushrooms and spinach, but I also added some organic broccoli I had in the freezer. Totally yummy goodness!

I don’t fee comfortable enough calling my changes a ‘new recipe,’ so please check out Daily Garnish for Emily’s recipe, but don’t be afraid to make it your own! I did, and it was delicious!

 

 

Upcoming Events

Earlier this week, I ‘pressed’ a couple of blog posts about upcoming events. Here’s more information on each one…

Automatticā€™s Worldwide WP 5k: Join WordPress members and users all over the world for an informal 5k on Sunday, April 29 (or any time from the 23rd-29th if the 29th doesn’t work for you). There aren’t any “rules” for the 5k – just walk or run 3.10 miles and then blog about it šŸ™‚ Don’t forget to take a photo of yourself. Pictures are fun!

Plants 2 Plate is Coming!: Plants 2 Plate is a presentation I’m doing at our local Masonic Lodge on Tuesday, May 15 at 6 PM. (Yes, the same scarey Masons who populate the History channel’s line-up.) The presentation is open to the public and includes some awesome food samples prepared by yours truly. I’d love to have all of you attend, but I know many of you live far, far away, and that’s just not realistic. Darn it šŸ˜‰ But, if you are in the area, I’d love to meet you! But, no worries if you aren’t able to spend the evening with us. I will dedicate at least one post to an event wrap-up, and my PowerPoint presentation will be available for download from the blog’s home page…eventually.

If you want to stay up-to-date with all the presentation excitement, you can follow the Plants 2 Plate website here.

To entice you a little more, here’s the event flyer.

Super Simple Double Chocolate Peanut Butter Balls

I’m almost embarrassed to post this as a recipe – it’s that simple!

Super Simple Double Chocolate Peanut Butter Balls

1/2 c White Chocolate Wonderful Peanut Butter (or any other nut butter of your choice)

2-3 TBSP (heaping) cocoa powder (I used raw cocoa powder)

2 TBSP maple syrup

1 tsp vanilla extract

dash salt

Combine everything in a small bowl. Mixture should be crumbly. If it’s not dry enough, add more cocoa powder. Form mixture into small balls and store in the freezer. My batch made 8 medium sized balls.

The flavor is a very dark chocolate, but neither the chocolate nor the peanut butter overpowers the other.

**************************************************

I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Real Food, Allergy Free

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

Plants2Plate Is Coming!

Plants2Plate Is Coming!.

Automatticā€™s Worldwide WP 5k

Automatticā€™s Worldwide WP 5k.

Recipe Review: Gluten-Free Brownies

In addition donatingĀ to my Peanut Butter Eggs to a recent work bake sale held to collect funds for a group of coworkers participating in a local Walk for the Cure, I also made Angela’s Gluten-Free Brownies from Oh She Glows.

Later last year, I made the glutenized version, and they were a huge hit! So, since I’m trying to be gluten-free, and I know some of my coworkers are too, I thought I’d try the gluten-free version of everyone’s favorite treat.

In her post, Angela said she liked the gluten-free version better than the glutenizedĀ recipe, but I’m not so sure. I did REALLY like the gluten-free brownies, and they were all gone by the second day, but I think the texture of the glutenizedĀ recipe was better. But, keep in mind, I’m still getting used to the drierĀ texture of the gluten-free flours. I’ve been working with almond meal and oat flour for a while, but that’s about it (except for the garbanzo/favaĀ beanĀ flour mix used in myĀ amazing coating in my Awesome Onion Rings). Regardless, I’d definitely make these again. I might consider frosting them, though. Mmmm….frosting….

Peanut Butter Eggs

Mr. M and I just had a conversation about Easter egg hunts. Neither of us can remember participating in Easter egg hunts as children. I think we were deprived! But, you don’t have to be šŸ™‚

Just in time for the Easter bunny…

Peanut Butter Eggs

I used to love peanut butter eggs. The super sweet peanut butter. The melty chocolate. Big or small, I liked them all. But whole food vegans don’t eat that stuff, right? Wrong!

I made my own peanut butter eggs. And, I donated them to a bake sale at work to support a group of my co-workers who are participating in theĀ  Susan G Komen Walk for the Cure this summer. Their team name is We Pink We Can. Too cute! Anyway, my PNB Eggs were a hit – at least with the three people who reported eating them šŸ˜‰

Peanut Butter Eggs

Peanut Butter Filling

1/2 c peanut butter

2 TBSP maple syrup

1 tsp psyllium powder

dash salt

Combine peanut butter, maple syrup and psyllium in a small bowl. Add dash salt if your PNB doesn’t contain salt (this will help bring out the sweetness of the peanuts and maple syrup). You want the mix to be dry and crumbly. Refrigerate the peanut butter filling for a few hours.

After thoroughly chilled, remove peanut butter filling from fridge and scoop mixture by the tablespoon full. Form into egg shapes and flatten slightly. (Reese’s PNB Eggs are flat-ish.) Place eggs on a parchment lined cookie sheet and freeze for a few hours.

Chocolate Coating

4 squares Baker’s semi-sweet chocolate or about 1/2 c vegan chocolate chips

2 TBSP coconut oil

1 tsp vanilla extract

Combine ingredients in a microwave safe bowl. Heat in microwave 30-45 seconds until chocolate is melted and easily combines with oil to formĀ  smooth, liquid chocolate goodness.

Remove peanut butter eggs from freezer and quickly dip into melted chocolate. Return coated eggs to the parchment covered cookie sheet and refreeze for a few hours. Store in the freezer or refrigerator.

Notes——-

Nut-free Option: Replace peanut butter with sunflower seed butter or pumpkin seed butter (or another nut butter if you don’t have an issue with tree nuts)

Sugar-free Option: Replace the maple syrup with liquid stevia to taste or powdered stevia to taste. With either, you may need to add a little liquid to the peanut butter mixture. I added a little water to one batch, and it didn’t affect the taste at all. I think a few drops of non-dairy milk would also work.

Refined Sugar-free Option: Make your own chocolate coating. Equal parts cocoa powder, liquified coconut oil, and liquid sweetener. Combine and warm to create smooth, liquid, chocolatey goodness. Remember, however, coconut oil liquifies at about 74 degrees, so keep your eggs chilled. (Freezing is best.)

Love Coconut? Try replacing the peanut butter with coconut butter!

Love Chocolate? Try replacing the peanut butter with chocolate peanut butter or white chocolate peanut butter. Or, make your own chocolate peanut butter by adding cocoa powder to the mixture. (You probably won’t need the psyllium…)

**************************************************

I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ The Tasty Alternative

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook