S'mores Stuffed Chocolate Chip Cookies

Have you ever heard of the website, “This is Why You’re Fat?”

It is pretty much the most ridiculous food items that people prepare for no reason other than to grow their waistline. Really, who in the world needs a bacon sandwich using Krispy Kreme doughnuts as bread?

Nobody!

Every now and then I see something on the interwebs that makes me go, “hmmmm.” One of those recipes that I think, "this is why you're chubby." I stumbled across a recipe for a s'mores stuffed cookie the other day. Yes a s'more, stuffed into a cookie. What?!

After my initial rational reaction I thought, “Wait, I bet I could make that vegan.”

This would accomplish several of the things on my recent to-do list.

1. Attempt to veganize a non-vegan recipe.
2. Try vegan marshmallows.
3. Make a cookie larger than most newborn babies.

*tinkering tinkering*

Victory!

This is the most absurd cookie (read: 4 cookies) you will ever see in your life. To be totally honest, I didn’t really “veganize” anything, I just constructed something using vegan ingredients and a recipe I already love. So take that as you will.

But, without further ado, presenting the vegan s'mores stuffed cookie.

More pictures and the recipe after the jump.

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My Vegan Magnum Opus

Just because...

I remember one of the first times I heard about veganism; I was about 16 and one of my friends had a brother that was vegan. I remember thinking it was so strict and had so many “rules.”

My friend described how he wouldn’t drink “Fruitopia” (remember that?) because the red dye was made up of crushed beetles.Horrifying!

This story has always stuck with me. For some reason, I think its things like this that delayed my inevitable choice to be vegan. I don’t know if I was scared of the vegan police or if I just was too afraid of messing up and eating Blue Ketoalanine 47 in a margarita which could be made of pony tears. (clearly I made that up)

I have been thinking about this a lot recently. I love being vegan. I love living cruelty free and choosing compassion every day. I don’t see my life any different. But sometimes there are things that are tough. Who knew that so much commercial bread has L-Cysteine in it which can be made of duck feathers? Stearic acid can be made from pigs’ stomach lining. Commercial white sugar is commonly whitened using filters made of bone char.

It’s insane that all of this stuff exists. Do most people know? No. Do most people care? Sadly, no.  But if we preach worry about every single obscure thing in the products consumed on a daily basis I think it takes away from our message.

Our message (in my opinion) is to treat animals with the same love and respect that we expect for ourselves. That means don’t eat them. That means don’t steal from them. That means don’t use their hard work for your benefit.

But when we get nasty with servers at a restaurant or our friends for not knowing that their pita bread isn’t vegan, it hurts our message. I don’t think it does us any favors.

Compassion = love for everyone

Positivity gets us heard. No one will ever listen to a jerk.

So I am not and would never advocate purchasing products that you know have animal products in them, even obscure ones. Your wallet speaks louder than anything else you do.

But I am advocating for all of us to remember that simply making the choice to not eat animals saves so many lives every year. That is the message that people can hear. Spreading this message and living your life cruelty free is what is the most important. 

Sometimes we all just have something to say. 

I would love to know....what do you think?

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Roasting 101

Do you ever just think, “This is way too easy to be this good?”

I do; all the time actually. (i.e. roasting...) 

For some reason I have always had this irrational fear of using the broiler or the idea of roasting vegetables. It’s silly really. I thought you needed some kind of crazy pan or fancy tools I don’t have. Generally when I see a recipe that says “roasted ___” I just skip on by it.

But recently I made some amazing cauliflower soup that involved roasting cauliflower and potatoes. When I read the directions I realized that it was not nearly as complicated as I thought. 

Making this soup has put me on a roasting rampage. Carrots, onions, cauliflower, potato, garlic, broccoli, brussells sprouts, my cell phone, people that annoy me; really anything that will go on a pan with olive oil and it’s on.

I think roasting is a great way to use fresh vegetables if you have some that you don’t want to go bad.

Last week I took a smorgasbord of random veggies from my fridge, chopped them into nice sized pieces, sprinkled them with salt and pepper and added about two tablespoons of olive oil. I put it in the oven for about 30 minutes at 425 degrees, flipping them once halfway.

When they were done and beautifully roasted, I sprinkled nutritional yeast over the top and served them with cous cous. Add some Frank's hot sauce on the top and you have yourself a party in your mouth where everyone is invited.

Easy, delicious, light, cheap and just perfect! 

Now, back to contemplating what else to roast… Ideas?

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Roasted Cauliflower Soup

Husband worked at a steak house right before I met him. Gross.

One of the things this particular steak house was known for was their potato soup. Women would sell their children for a drop. Grandmothers would cut someone.When the server brought it to the table people would faint from pure potato soup jubilation.

It was popular.

Ever since, husband has declared himself a potato soup expert. Naturally.

Sadly, this restaurants soup was full of bacon, dairy, and god knows what other horrifying ingredients. I have always wanted to find a vegan soup recipe that would satisfy his judgmental soup palate.

Recently I have achieved victory in this quest.

I stumbled upon a recipe for Roasted Cauliflower Soup topped with Curried Cashew Crème in the January/February issue of VegNews magazine. It was one of their 7 “must try” soups; which I guarantee you is no lie.

When I told him I was making cauliflower soup he seemed a little unsure, but after snarfing down two bowls he was a surefire fan. I believe his exact comments were, “this may be the best soup I ever had.”

SUCCESS

*happy soup dance*

So it’s still winter and (for most of us) is cold and dreary out. This soup will make a delightful end to a cold and nasty day.

To soup!

Recipe and more photos after the jump…

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Just Another Sunday Funday

City living sure can have its benefits.

I grew up in the “suburbs” of Boston, but I was close enough to both Boston and Providence to have the chance to experience city life growing up. 

I have always known I was a city guy. The hustle and bustle, the activity, the culture, the diversity, the life, the love, the food; all of it just gets my heart racing.

It have been in Pittsburgh for 5 years and I still have a love hate relationship with it. But no matter what, I am just thankful to have the resources of city living available to me.

If you have ever visited the ‘Burgh, you may have heard of our famous Strip District. It is essentially our warehouse area where trucks and rail have brought in produce (and other things) for more than a century. At its peak there were over 71 produce dealers in the Strip District. Today, it is known more for being the hub of ethnic food markets, restaurants, cheap Steelers stuff, and some remaining produce dealers. I love it.

Last year, the Pittsburgh Public Market opened in one of the empty warehouse buildings. I have been dying to go ever since and finally made it down there this weekend.

It is so fun! I wouldn’t call it the ultimate vegan hotspot, but I imagine when local summer produce starts rolling in it gets much better. There were a little bit to many meat distributors for my liking right now, but…

My favorites were a stand selling about a million flavors of olive oil, a Greek restaurant stand with veggie stuffed grape leaves (YUM), and an organic bakery that had vegan Coconut Cashew Macaroons. 

Don’t mind if I do.

So if you ever make it to Pittsburgh, visit our local public market. But, wherever you live, visit your local farmers market and support local community agriculture. Buy fresh, buy local.

As Martha would say, “it’s a good thing.”

More pictures after the jump.

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Orange Teriyaki "Beef"

I think it is only fitting after a post about Julie & Julia to talk about Meet the Shannons.

Have you heard of them?

Stop what you’re doing (after you read my post) and visit their blog. Their blog was one of my inspirations to start The Chubby Vegan. Meet the Shannons is a blog by Dan and Annie Shannon, two absolutely precious animal rights advocates who decided to veganize the entire Betty Crocker Cookbook.

Yes, veganize the entire thing; including fried eggs and every other thing your Aunt Edna made for summer barbecues.

They got the idea after watching Julie & Julia. Of course, like myself, they hated the disgusting amount of animal products used by Julia Child.

So why not take one of America’s most widely known cookbooks and show people that any of its recipes can be made vegan and totally awesome. Brilliant! I would call them vegan rock stars.

I applaud them and what they do. I would also be super happy to be invited to their house for dinner.  

Dan? Annie? I am waiting by the phone...

I tried my first recipe from Meet the Shannons last week and it was quite delish! It was my first time using Gardein Beef Tips and it was probably the most realistic looking (and tasting) fake meat I have ever used. Even though it has been over eight years since I have had hamburger, it tasted exactly like I remember it. Crazy!

So this recipe is the Shannons vegan version of Orange Teriyaki Beef from Betty Crocker. It was pretty good; give it a try and judge for yourself. Then, visit the Shannons and tell them how awesome they are.

I just did…

More pictures and the recipe after the jump.

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