The Sweetest Vegan Food Blog

Red Velvet Beets Recipe – Southern Queen of Vegan Cuisine 32/328

TheSweetestVegan — Sun, 19 May 2013 00:10:45 +0000

Today we will be making the Red Velvet (Doughnuts) Beets Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 32 Recipe 32 Southern Queen of Vegan Cuisine:

It is time for me to make the Red Velvet Doughnuts recipe from the cookbook and I do not want to make them. I do not want to make doughnuts. I do not want to fry them and I could not find one of those doughnut baking pans in time. So I was thinking, what is circular and red that I can get away with replacing in this recipe? I came up with nothing.

Beets! They are nowhere near the decadence of a red velvet doughnut but I do actually use them in my red velvet cakes. Then I discovered a beet recipe from Cooking Stoned here on YouTube that used chocolate. SCORE! (For me anyway, because now I don’t have to figure out how to cook unhealthy vegan fried red velvet doughnuts. Sucks for you.)

Vegan Red Velvet Beets Recipe

Attribution: CookingStoned Chocolate & Balsamic Roasted Red Beets Recipe http://www.youtube.com/watch?v=4mwB_CMx8rg

Ingredients:

1 pound red beets
3 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup raw sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Preheat the oven to 400 degrees.

Peel the red beets, and cut off the tops. Do not throw away the leafy greens.

Then thinly slice the beets.

Rinse the greens, remove the large stems and set aside to dry.

Place the beets in a small baking dish, pour on 2 tablespoons of olive oil, and mix til coated.

Cover the dish with foil and bake the beets for about 45 minutes, or until a fork tender.

In a small saucepan, combine balsamic vinegar, raw sugar, cocoa, vanilla extract, and salt.

Warm it over a medium heat until the mixture combines and thickens.

In a large skillet, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.

Toss the beets with the glaze and serve over greens.

Serve warm.

About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.

About The Sweetest Vegan: I’m just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.

Ham Biscuits Recipe – Southern Queen of Vegan Cuisine 31/328

TheSweetestVegan — Sat, 18 May 2013 23:15:10 +0000

Today we will be making the Ham Biscuits Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 31 Recipe 31 Southern Queen of Vegan Cuisine:

First of all Mrs. Deen, I will not be mincing ham into any type of butter, vegan or cow. I do not care what they do in Kentucky. I am not spreading it on any biscuit. I did find some vegan ham though http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Deli-Ham that I will politely layer onto a nice fluffy biscuit. (Spoiler alert: I no longer enjoy the taste of ham or the texture of deli meat.)

Vegan Ham Biscuits Recipe

Ingredients:

2 cups whole wheat white flour
1/3 cup raw sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup non-dairy milk
6 tablespoons margarine, very cold, I prefer Earth Balance
2 slice vegan ham, warm

Directions:

Preheat oven to 450 degrees F.

In a large bowl, whisk together flour, raw sugar, baking powder, and salt.

Stir in non dairy milk. Once the milk is absorbed, add 5 tablespoons of vegan margarine in small chunks.

Fold biscuit dough until vegan margarine is well distributed, but do not over work the dough.

Work quickly, you do not want the margarine to begin to melt.

Place dough on a baking sheet by the spoon full and bake for 7 – 12 minutes until golden brown.

Layer on the vegan ham slices.

Serve with jelly and syrup.

General Robert E. Lee Cupcakes Recipe – Southern Queen of Vegan Cuisine 30/328

TheSweetestVegan — Wed, 01 May 2013 00:07:18 +0000

Today we will be making the General Robert E. Lee Cake Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 30 Recipe 30 Southern Queen of Vegan Cuisine:

Based on the reaction to the Confederate Bean Soup, people are unaware that the south is obsessed with the Civil War. Having grown up in Atlanta, GA and attended college in South Carolina, this was no secret to me. Slavery, Civil War, Reconstruction, and Civil Rights are all apart of American history. Some regions of the country have put it behind them while others hold dear.

Paula Deen says in the Southern Cooking Bible that she loves this cake in honor of General Lee. A cake is nothing compared to all the parks, roads, statues and building named after the people who fought to keep slavery alive and well. I feel as if the south is that 40 year old man who always looks back on his Friday night, High School State Football championship where he fumbled the ball. He never lived it down. He never let it go. He never fully reconciled with the L.

We are making the (cup)cake and eating it today in celebration. Without the lose, I probably wouldn’t be college educated, or educated at all, a small business owner, free to come and go, and I definitely wouldn’t be on YouTube. And I looooove YouTube.

General Robert E. Lee Cupcakes Recipe

Ingredients:

zest of one orange
zest of one lemon
1 3/4 unbleached all purpose flour
1/2 cup raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup non-dairy milk
1/4 cup canola oil
1/4 cup applesauce
1 tablespoons vanilla extract
1 tablespoon apple cider vinegar
2 cups organic powdered sugar
Juice of one lemon

Directions:

Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.

In a large bowl, whisk together orange zest, lemon zest, flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together raw sugar, nondairy milk, canola oil, applesauce, vanilla extract, and vinegar.

Add the wet ingredients to the dry ingredients and combine with a rubber spatula.

Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.

Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.

Allow them to cool before glazing with a thick mix of powered sugar and lemon juice.

Savor.

Shrimp Butter and Tomato Sandwich Recipe – Southern Queen of Vegan Cuisine 29/328

TheSweetestVegan — Tue, 30 Apr 2013 16:26:42 +0000

Today we will be making the Shrimp Butter and Tomato Sandwich Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 29 Recipe 29 Southern Queen of Vegan Cuisine:

Second times a charm. This is my second time making this recipe and this time I got a little more creative. Avocado has a very creamy consistency. Many people mix it with mayonnaise or use it to replace mayonnaise all together. I used it to replace the butter, same thing right? I also got creative with my shrimp flavors. Old Bay season is a well known blend for seafood and roasted seaweed (Nori) taste like the ocean itself. The seaweed may be a bit much for someone who has never had it before, but I have come to love the green sheets.

Shrimp Butter and Tomato Sandwich Recipe

Ingredients:

2 slices of your favorite vegan bread
Meat of 1 avocado, sliced
1/2 teaspoon old bay seasoning
3 thin slices of tomato
2 snack size sheet of roasted seaweed (nori)

Directions:

Layer the slices on avocado on the bread.

Season the avocado with old bay seasoning blend.

Pile on the tomatoes and seaweed.

Enjoy.

Florida Lemon Bars Recipe – Southern Queen of Vegan Cuisine 28/328

TheSweetestVegan — Tue, 30 Apr 2013 16:18:08 +0000

Today we will be making the Florida Lemon Bars Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 28 Recipe 28 Southern Queen of Vegan Cuisine:

Back in the day, I would take video recipe request from other YouTubers and name the dessert after them. LaneVid http://youtube.com/LaneVid requested lemon bars. Lemon bars were going to be difficult to make vegan, because I had never tasted a tradition lemon bar. A few google searches later, and it turned out agar agar could replace the egg in the topping recipe. They turned out good for a first attempt, but many people do not use agar agar. I have always wanted to try to make them again, since they seem to be an American staple. Here is my chance.

Side note: I really don’t know what makes these Florida lemon bars, besides the orange juice. Paula says that they get a lot of it in Savannah, so I guess you are supposed to use Florida’s citrus fruits for this recipe.

Florida Lemon Bars Recipe

Attribution: Dark Faerie Creations Vegan Lemon Squares
http://darkfaeriecreations.blogspot.com/2007/08/vegan-lemon-squares.html

Ingredients:

zest of 1 medium orange
1/2 cup confectioners sugar
1 cup unbleached all purpose flour
1 cup whole wheat white flour
8 tablespoon vegan butter
2/3 cup fresh orange juice
8 teaspoon Ener-g egg replacer
3/4 cup lemon juice
2/3 cup apple sauce

Directions:

Preheat oven to 350 degree F and lightly grease an 8 by 8 inch square baking pan.

Add orange zest to a large bowl along with confectioners sugar, all purpose flour, whole wheat white flour, and vegan butter.

Chop vegan butter through the flour using a wooden spoon. You are looking for a crumbly texture and one the holds together when press.

Pour the crust batter into the pan and press into an even layer using your hands.

Bake the crust for 10 minutes.

Prepare the filling by whisking together Ener-g egg replacer, orange juice, lemon juice, and apple sauce.

Pour the yolky filling over the baked crust and return to the oven to bake for an additional 30 minutes. When done, the filling will be softly set.

Allow the lemon bars to cool completely before slicing them into cute little squares and serving.

Creamy Rice Salad with Peas Recipe – Southern Queen of Vegan Cuisine 27/328

TheSweetestVegan — Tue, 30 Apr 2013 16:05:40 +0000

Today we will be making the Creamy Rice Salad with Peas Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 27 Recipe 27 Southern Queen of Vegan Cuisine:

This dish was all rice and no action. I really don’t see where the ham could have improved it. Maybe it is my inner big girl talking, but there simply was not enough creaminess. Even after adding more vegan mayonnaise, it still felt like a regular seasoned side of rice. Maybe that is all it was ever supposed to be and I asked too much of it. More flavor, more creaminess, more peas please? Just as in my love life, the call went unanswered.

Creamy Rice Salad with Peas Recipe

Ingredients:

2 cups long grain white rice or brown rice
1/2 teaspoon salt
1 teaspoon liquid smoke
1 tablespoon agave nectar
1 1/2 cups frozen peas, thawed
2/3 cup vegan mayonnaise
1 tablespoon dried parsley
1/4 cup chopped onions
1 clove garlic, minced
1 teaspoon lemon juice
1 teaspoon sriracha sauce

Directions:

Bring 3 cups of water to a boil in a medium size saucepan.

Pour in uncooked rice and stir.

Cover with a top and reduce the heat to a simmer.

Cook for 20 minutes or until all the water is absorbed.

Dump the rice in to a large bowl and gently stir in the remaining ingredients.

Serve warm.

Cornmeal Blackberry Pancakes Recipe – Southern Queen of Vegan Cuisine 26/328

TheSweetestVegan — Tue, 30 Apr 2013 15:56:03 +0000

Today we will be making the Cornmeal Blackberry Pancakes Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 26 Recipe 26 Southern Queen of Vegan Cuisine:

Pancakes are the staple of a great Saturday morning. Nothing says I love you like the willingness to make pancakes for someone else. Pancakes can be hard to perfect. They seem simple, but in cooking whenever something appears simple, it means that is super simple to mess up. They get all stuck to the pan, quick to burn, and very easy to undercook. I suggest you use a cast iron skillet, for those of you who oppose non-stick, or a griddle.

Paula Deen has a recipe blueberry pancakes in the Southern Cooking Bible, but I already made those the last time I attempted the project. I also had another Blueberry Pancakes video on my channel from a long time ago. So today we will be trading out the blueberries for blackberries just to keep things from getting stale.

Cornmeal Blackberry Pancakes Recipe

Ingredients:

1 cup plus 2 tablespoons cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup rice milk
1/2 cup water
4 tablespoon vegan butter
1 tablespoon ground flaxseed
1/4 cup raw sugar
2 cups blackberries

Directions:

Whisk together cornmeal, whole wheat white flour, baking powder, salt, and baking soda.

Whisk together rice milk, water, melted vegan butter, ground flax seed, and raw sugar in a separate bowl.

Add the wet ingredients to the dry ingredients and combine using a rubber spatula.

Heat a cast iron skillet over medium heat and cover the bottom of the pan with vegetable oil.

Pour 1/4 cup of the batter onto the skillet in a circular pattern.

Adorn the top of the pancake with 3 or 4 blackberries.

Flip the pancake to cook on the other side when the bottom is browned and the edges are dry.

Allow it to cook and brown on the opposite side and it is done. Repeat this process with the remaining batter.

Serve warm.

Black-Eyed Pea Salad Recipe – Southern Queen of Vegan Cuisine 25/328

TheSweetestVegan — Mon, 29 Apr 2013 04:19:22 +0000

Today we will be making the Black-Eyed Pea Salad Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 25 Recipe 25 Southern Queen of Vegan Cuisine:

It is a salad, with peas. There was another explosion in the comments. Some people are really pissy, because this recipe called for canned peas. I actually use dried beans all the time. I can actually count on one hand the amount of times I have had black eyed peas out of the can. They are quick and simple. I rinse them and use them sparingly. They are still healthier than McDonalds. And hey, if you are totally opposed to canned foods, you can always use their fresh equivalent.

Black-Eyed Pea Salad Recipe

Ingredients:

2 15 ounces cans black eyed peas
1 15 ounces can fire roasted tomato
1 clove garlic, diced
1/4 cup olive oil
4 ounces pimiento
3 tablespoons balsamic vinegar
2 tablespoons onions, dices
1 tablespoon dried parsley
1 tablespoon sriracha sauce
1 teaspoon salt

Directions:

Drain and rinse the black eyed peas, but just drain the tomatoes and pimientos. Put all the ingredients into a large bowl and mix.

Blackberry Jelly Roll Recipe – Southern Queen of Vegan Cuisine 24/328

TheSweetestVegan — Sat, 27 Apr 2013 12:31:31 +0000

Today we will be making the Blackberry Jelly Roll Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 24 Recipe 24 Southern Queen of Vegan Cuisine:

The Black berry Jelly Roll Recipe failed for so many reasons.

1. Wrong cake. I used my regular vanilla cake/cupcake recipe. It was supposed to be made with a sponge cake.

2. I used wax paper where I should have used parchment paper.

3. The blackberry jelly was oh so delicious, but it did not gel. I should have let it cool.

4. I should have let the cake cooled. Either cooled completely rolled up or cool slightly laying flat.

5. I had a spirit of failure. Baking is so sensitive. Anytime you go into a baking project thinking that it is going to fail, it will.

Pasta and Creamy Primavera Sauce Recipe – Southern Queen of Vegan Cuisine 23/328

TheSweetestVegan — Sat, 27 Apr 2013 12:11:31 +0000

Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

Day 23 Recipe 23 Southern Queen of Vegan Cuisine:

Olive Garden is the best Italian restaurant in the history of Italian restaurants. Okay, it is not. It is one of the best Italian chain restaurants in the United States, topped only by Maggiano’s of course. I loved going there as a meat eater, could probably have a decent meal as a vegetarian, but as a vegan there really is not anything for me to eat at Olive Garden. Nothing filling and diving anyway, and that makes me so sad. Don’t know why I had to spill my heart about Olive Garden, because I have never even eaten their Pasta Primavera.

This was my first time eating anything close to Pasta Primavera. The vegetables are kept so fresh that the dish feels more like a warm pasta salad. The vegan Pasta Primavera was also really light by only using vegan sour cream as cream sauce. It had no heavy cream, no cream cheese, no milk. Sounds like that would have made it more of a vegetable laden alfredo. Though I lean more towards heavy foods, it is time for me to get on the light train, and this dish may be the one to do it.

Pasta and Creamy Primavera Sauce Recipe

Ingredients:

12 ounces frozen peas
12 ounces frozen broccoli
12 ounces Penne Pasta
1 medium fresh zucchini
8 ounces vegan sour cheese

Directions:

Bring a large pot of salted water to a boil of high heat.

Pour in the frozen peas and broccoli. Cook them hot and thawed, but still crisp and bright green.

Move the peas and broccoli to a separate bowl using a slotted spoon.

Cut the zucchini once length wise, then chop into 1/2 inch half circles.

Cook the zucchini in the boiling water for 3 – 5 minutes until they have become slightly tender.

Move the zucchini to the bowl with the other vegetables using a slotted spoon.

Cook the pasta in the salted vegetable water as the box instructions or to your personal taste.

Drain the pasta, stir in the vegetables, and stir in the vegan sour cream.

Serve warm, could probably serve not so warm, and feel free to add any other spring vegetables you enjoy.