Author Archives: Kinenchen

Sunday Bunday!

Brent and I adopted some bunnies a few weeks ago and we’re just sharing bunny cuteness.

This is not an unusual pose: they do this kind of thing ALL the time. Rabbits bond for life and these two are inseparable. They’re napping together, eating together or grooming one another or doing SOMETHING adorable. I kind of wish I could love as unconditionally as they do.

With that, I’ll give a friendly reminder to get your pets spayed or neutered and adopt instead of buying an animal. Now comes the quandary: our neighborhood has a feral cat problem. There are at least 12 that hang around our house, skulk on sidewalks and in driveways and have crazy loud cat fights/mating sessions in the middle of the night. We’ve been considering renting a trap from the city to catch the animals (which one of our neighbors feeds, unwittingly perpetuating the problem) and have them impounded. It’s likely many of them will be euthanized if they’re too wild for adoption. The alternative is to hire a service to catch, spay or neuter the animals and then re-release them into our neighborhood. We could also leave them be, but I was never one to sit back and watch a disaster unfold. What would you do?

This is Brent, Christie and the bunnies, signing off!

Piccata revisited

Melissa is the author of the best piccata vegan or not. We decided we wanted some so we changed up a couple of the elements and were pleasantly surprised. We started by preparing some tempeh according to Melissa’s recipe and setting it on low to simmer.

We sauteed some spinach with garlic and flake red pepper.

Next we sauteed some polenta.

I served it all up hot with extra lemon caper awesomeness poured over the top and a sprinkle of paprika.

It was delicious and did not last long. I ended up having to make another batch immediately after this one disappeared. What this really translates to is a recipe that’s robust and reproducible. A huge “THANKS!” goes out to co-author Melissa. She’s pretty rad.

This is Brent and Christie, signing off!

Tagged , , , , , , , , , , , , , ,

Adventures in Fruit: Pomegranate!

This seasonal fruit is a personal favorite. As a kid I always imagined I was eating little rubies. I’ve heard a lot of ways to open these up, including submerging the fruit in water and picking the floaty peel off the top but personally I find a paper towel and a bowl are all I need. It’s a meditative act. That’s how I roll.

The Pom Wonderful juice you’ll see at the supermarket doesn’t do this fruit justice. That stuff tastes more like cranberry and pomegranate and part of that is because it doesn’t include the seeds. The seeds make these little gems a great source of fiber and minerals and soften the tartness of the fruit.

They are a great addition to salads, raw cheesecakes, visual interest in a glass of sparking water or wine, or whatever you can dream up; I prefer them all by themselves. I hope you get to try them.

This is Christie, signing off!

Tagged , , , , , , , ,

The Other Lazy Vegans: TV dinner 2

We’ve been giving Amy’s frozen dinners a try lately after a recent success with tamale with roasted vegetables so we went ahead and decided to try their tamale with salsa verde.

It looked a lot more appetizing right out of the box. This is because the rice is recognizable compared with the puddle of beans in the other package.

We prepared this in our microwave and it was quick and easy to follow the instructions.

We ended up adding some flake red pepper and garlic salt but that’s just how we roll. The ingredients were unobjectionable and it was tasty all by itself.

The ingredients were good and it was reasonably priced for how much time and cleanup it saved me. I think I need to learn how to make my own tamales, but I’d buy it again.

This is Christie, signing off!

Tagged , , , , , , , , , , , , , , ,

NACHOS!

Brent and I like to play video games together. Nothing says “gamer” like junk food so that’s where this is headed. All you really need is tortilla chips and Daiya but crumbled seasoned tofu, olives, chopped jalapeño, diced tomato or onions, salsa, Tofutti sour cream and a lot of other things can help bring your nachos up a notch.

We baked ours in the oven to melt the Daiya after adding seasoned crumbled tofu, salsa, jalapeño, onion and salsa. A little fresh cilantro would have made this unstoppable but its absence didn’t stop us from devouring it.

I le recommend, especially if you’ve got a football game or a video game in your future.

This is Christie and Brent, signing off!

Tagged , , , , , , , , , , , , , , , , , , , ,

Cucumber, olive and hummus sammiches!

I made a loaf of bread and decided we needed to make some awesome sammies. This is inspired by a local restaurant that started serving a similar option with ham… we are skipping that and going straight for the good stuff.

This is as amazing as it is simple. Cucumber, pitted kalamata olives, spinach and your favorite hummus. Slice the cucumber and peel it if you like.

We spread hummus on the bread, put the olives on it (slice them in half if you like), add the spinach and then use the cucumber to moosh it down. Add some more hummus to the top piece of bread if you like.

NOM!

This was an awesome snack that was crisp and cooling from the cucumber and spinach with a savory element from the olives and hummus. It is an excellent option for a hot afternoon or just as a midnight snack.

This is Brent and Christie, signing off!

Tagged , , , , , , , , , , , ,

Virtual Vegan Potluck: Guava Cheesecake!

Today is a special one because you’re visiting a page that’s part of the Virtual Vegan Potluck! This is the second one that Turning Veganese has been fortunate enough to participate in and it’s a great way to look at lots of vegan food blogs and even some non-vegan blogs that are participating by presenting a vegan dish. I definitely recommend exploring. Use the “go forward” and “go back” buttons at the bottom of the page to participate.

I wanted to be sure that Florida culture came out in my Virtual Vegan Potluck contribution so I decided to include some local flare. Guava pastries are a staple in our Cuban heritage, coconut and lime are ubiquitous in Caribbean cuisine so I wanted to include them in this recipe, and pecans are here to represent the Southern elements in South Florida culture. This is an incredibly easy recipe and shouldn’t take you more than 20 minutes to prepare. All you need is a good spring form pan and the ingredients.

First prepare the crust by combining the following in a bowl:

1 cup of medjool dates, soaked overnight in water, drained and blended until smooth

1 cup of shredded coconut, preferably unsweetened

1 cup of crushed pecans

1 cup of almond meal

1/4 tsp of vanilla extract

a pinch of cinnamon

Mix these until uniform, adding extra water if it’s dry. It should be crumbly and a little sticky.

Once you like the texture, moosh it into the bottom of your spring form pan.

Now that you’ve got your crust, we’ve got to make the ‘cheese’cake part. It’s simple too:

1 carton of silken tofu

1 tsp starch (we used arrowroot) dissolved in 1 tbsp of lime juice

7 ounces of guava paste

Put all of that into your blender and blend until smooth. Pour it over the crust and put it into your freezer.

I sprinkled mine with some additional coconut to make it extra pretty. It’ll be ready in 4 hours.

Remove the wall of your spring form pan and serve. It will get gooey as it melts so put your spring form base on a wide plate to catch anything that falls off the edge.

This concludes my part in the Virtual Vegan Potluck event and I hope you’ll visit all the other posts in the chain. If you’re new to Turning Veganese, I hope you’ll visit again. Click on the “go forward” or “go back” button below to see what else the Virtual Vegan Potluck has in store for you!

This is Christie and Brent, signing off to head to the Potluck!

Tagged , , , , , , , , , , , , , , , , , , , , , , , ,

Penne Puttanesca

Puttanesca is terribly underrated and we were cleaning out the fridge this particular day. I started simply and got some of my favorite pasta sauce and a bag of rice pasta. Brent is in charge of making pasta so I was saucy!

I diced an onion and sauteed it with some flake red pepper and basil olive oil. It smelled SO amazing I wish I could make a scratch-n-sniff post.

I added 2 cups of sauce and threw in

1 tin of olives that I drained

1 cup of TVP (omit if you’re sensitive to soy)

1 tbsp cumin

1 tbsp coriander

1 tin of black beans, drained and rinsed

1 tin of kidney beans, drained and rinsed

I stirred it up until it was hot and fragrant and when Brent was done making the pasta we mixed it all together and devoured it.

I guess we do this kind of pasta a lot and don’t always post about it. Capers, mushrooms, garlic, basil leaves and just about everything else gets throw into this dish. I recommend it for families with kids who will find the hunt for all the different veggies and beans entertaining.

This is Brent and Christie, signing off!

Tagged , , , , , , , , , , , , , , , , , , , , , ,

Relating To Animals

Brent and I have been talking about adopting rabbits for a really long time. We are now the proud adoptive ‘parents’  of a pair of rabbits.

These two are Vlad, a Flemish Giant (the 15lb. buck) and Cassie, a Dutch mix (the 5lb grey and white doe). Rabbits bond for life, kind of like people. They don’t always bond with a member of the opposite gender or even another rabbit; they can also bond with cats or even people. These two met at the shelter where we adopted them. Vlad was found dumped at a construction site and Cassie was found hopping along the side of the road where she’d been abandoned. Vlad is likely the product of a local  breeder whose purchasers hadn’t appreciated that rabbits get aggressive when they enter puberty, not unlike human teenagers. There are 2 breeders in our area and it is also possible he was dumped because he’s small for a breed that’s valued for size. Cassie was probably the unwanted progeny of feckless rabbit owners who didn’t realize that when people say “multiplying like rabbits” they’re referring to a level of fecundity allowing rabbits to become pregnant within thirty minutes of giving birth. YIKES! What I’m getting at is that abandoned animals is a problem in a society where humans think animals exist as meat or entertainment and forget that they are more like us than we [like to] think.


They’re curious, remarkably intelligent, affectionate and wary of humans. I don’t blame them given their history. We’ve mostly earned their trust, but have a ways to go. They’ve become great additions to our family and the most adorable substitutes for garbage disposals EVER! They eat just about anything we would otherwise throw away including stems from broccoli, carrot tops, ends of beets and carrots (sparingly, rabbits are easily diabetic), stems from strawberries and apple skins among other things. We also learned that they love empty unbleached boxes, toilet paper and paper towel rolls, brown paper bags and other recyclables. We’re also composting their poo, hoping for some radtacular tomatoes! Rabbits aren’t for everyone but we’re happy campers. Vegan dog and cat foods are available if that’s more your speed and in your budget. Before you talk about ‘natural diets’ for cats and dogs (cats are obligate carnivores), read the ingredients on your average dry food. You’ll discover that there’s nothing natural about the grain based diets we give dogs and cats (among other animals). These foods are merely nutritionally adequate for your pet’s needs. Also know what “chicken by-product meal” and other unsavory ingredients are usually sweepings from factory slaughterhouse floors, male chicks that aren’t useful for laying eggs and are instead thrown into garbage bins to suffocate, feathers, feces and worse. Also, if you’ve got a dog or a cat, try giving them nutritional yeast. I haven’t met a cat or dog that wasn’t crazy about the stuff.

As far as being vegan and wanting pets goes, think about adopting animals instead of buying your favorite breed. You’re likely to find you favorite breed if you contact the right organization; purebred animals like Vlad are abandoned more often than you might think. Get them fixed. Know that you’re not contributing demand and encouraging people to breed animals  so that they can exploit them. If a breeder tells you they really care about their animals, ask why they’re selling them. This doesn’t have much to do with food but it has a lot to do with being vegan. Isn’t this why we stopped eating them, after all?

This is Christie, signing off.

Tagged , , , , , , , , , ,

Speaking of Shrimp…

After posting about lobster mushrooms I did get a hankering for shrimp. So these exist…

I know, right? They look vaguely like the real thing and I’m here to tell you about it.I was excited that they’re gluten-free and soy-free. The ingredients are pretty good, mostly starch and flavorings. They’re low calorie and non-GMO. I thought they were a little expensive at $8 per package, particularly considering the ingredients, but I also don’t know how to make pseudo-shrimp at home.

I decided to cook them like any self respecting lover of shrimp would; I heated up a pan with copious amounts of Earth Balance butter and garlic.

They smelled divine, not fishy. Shrimp shouldn’t smell particularly fishy anyways as long as they’re fresh.

Sauteeing them I got a better idea of their texture. They’re slightly rubbery, like shrimp that you’re likely to find at most restaurants. I personally like the texture a lot.

After adding some pasta, sun dried tomato and Teese mozzarella to the mix, things were starting to look delicious.

We topped it with some fresh basil. It was a welcome change so far as dinner goes. I think they’d be great in stir fry or in gumbo but I’m not sure about as a shrimp cocktail. I’d buy these again. Let me know what you think if you get to try them!

 

This is Christie, signing off!

Tagged , , , , , , , , , , , , , , , , , , , , , , ,