Welcome to the Virtual Vegan Potluck – Artichoke and Roasted Garlic Bread!

Welcome to the Virtual Vegan Potluck! I’m so excited to be participating again and bringing you a yummy new bread recipe! If you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, check it out! You can start at the beginning of the potluck at Vegan Bloggers Unite! To see the blog before mine in the potluck go back to Spontaneous Tomato. To see the blog after mine in the potluck go forward to Bite Me, I’m Vegan. Thanks to Annie from An Unrefined Vegan for all her hard work  organizing the potluck!

Now, on to the recipe! I decided to share my recipe for no-knead artichoke and roasted garlic bread! This is a perfect bread to eat on it’s own, with a little vegan butter, as a sandwich, or even with some vegan artichoke or spinach dip! It has a subtle, but present artichoke and roasted garlic flavor. You could also throw in some chopped olives if you want a stronger, punchier flavor.

Artichoke & Roasted Garlic Bread

This is a really simple no-knead recipe, that doesn’t take much time to prepare. It does take two days to actually make the bread, but most of that time is spent waiting for the bread to rise. There is little actual work involved. Here are a few tips before we get started.

  • Ideally you want to bake the bread in a pot meant for bread baking, such as a dutch oven. If you don’t have a dutch oven, you can use a regular pot with a lid, as long as it is safe in the oven at high temperatures. Take a look at this article for more info. My pots unfortunately have handles that aren’t metal so I didn’t want to risk them melting in the oven. I used a pizza pan and tin foil instead, which isn’t ideal, but it worked out pretty well. The crust still got nice and crispy. A dutch oven is on my wish list!
  • Baking bread with steam helps the bread form a nice crust. Placing a pan in the oven to preheat, and then adding water will create steam. For more info on how steam helps during bread baking, read this. You only need to leave the steaming water in the oven for the first 10 minutes of baking.
  • The bread rises for 16-20 hours, so plan out when you want to bake the bread and prep the dough accordingly. I made my dough at 11am so my bread baking window was 3am to 7am. I ended up having to wake up early to bake the bread, which wasn’t a big deal, but it’s good to do some quick math and think out your timing first!

Artichoke & Roasted Garlic Bread

Ingredients:

3/4 tsp active dry yeast
1 tsp sugar
1 1/2 cups water (divided)
3 cups of bread flour
1 tsp salt
1 can of artichoke hearts packed in water
1 head of roasted garlic

Directions for Roasted Garlic:

  • Prep your roasted garlic ahead of time. I made mine the day before so it was cool enough to touch when I was making the dough. Preheat the oven to 400°.
  • Cut the top off of a whole head of garlic.
  • Place the garlic on a piece of tin foil and drizzle a little olive oil on top. Wrap the tinfoil around it and place it in the oven for 35 to 45 minutes. The garlic will look a little browned when it’s finished.
  • Once they’re done and cooled, you can store the garlic in the fridge until you’re ready to add it to the dough.

Directions for the Bread Dough:

  • In a small bowl, combine the yeast and sugar. Add 1/2 cup of warm, but not too hot, water. Let this sit for about 5-10 minutes to allow the yeast to proof.
  • While you’re waiting, drain the artichoke hearts very well and chop them into small pieces. Squeeze the roasted garlic cloves out of the head of garlic. They should pop out pretty easily. Mash up the garlic cloves.
  • In a large bowl, combine the flour, salt, proofed yeast mixture, and the remaining water (which should be lukewarm). Stir the mixture until it just starts to pull together, then add in the chopped artichokes and roasted garlic. Stir until well combined. This is a no-knead dough, so it’s okay that the dough is stickier and wetter than a kneaded dough would be.
  • Cover the dough with a clean dishtowel and allow it to rise for 16-20 hours.

Before and After Rising

  • When it’s close to done rising, preheat your oven to 475°. Place an empty metal pan on the bottom shelf of the oven to preheat. Once the oven is hot, you will place water into the pan to create steam, so make sure it’s deep enough to hold water.
  • Roll your dough out onto a generously floured surface. Fold it over a couple times to form a loaf. Sprinkle flour on top of the loaf and slice a vent into the loaf. Place the loaf in a dutch oven, an oven-safe pot with a lid, or on a pan covered with tin foil (see note above).
  • Carefully pour some water into the pan on the bottom shelf, and place your bread on the top shelf (see note above).
  • After 10 minutes of baking, carefully remove the pan of water. Allow the bread to keep baking covered for another 20 minutes, then remove the foil or lid and bake for 20 more minutes (50 minutes total baking time).
  • Remove the bread from the oven and allow it to cool. Enjoy!

I hope you enjoyed the recipe and that you’ll stop by The Vegan Kat again sometime! To continue on in the Virtual Vegan Potluck click the links below!

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International Quilt Festival Quilt Scene Magazine – Elephant Cat Toy Pattern!

My family is definitely made up of cat lovers with seven cats between three households. I like to make handmade gifts, so last year I decided to make some little catnip toys as stocking stuffers for the holidays. I made a few different designs, a fish, a mouse, a turtle, and an elephant. After much convincing, I got Zoe to briefly pose with one. The cats really do love playing with these, but they are not as fond of a chunky DSLR aimed in their direction!

Elephant Cat Toy

The little elephants turned out so cute that I decided to submit the pattern to the annual International Quilt Festival Quilt Scene magazine and…it was accepted! The magazine was recently released and is available for purchase on Interweave. The pattern can be found on Page 70.

Elephant Cat Toy

These little elephants are really easy to make and are a perfect gift for anyone with a cat. They only require basic sewing skills, so it’s an easy project even if you’re new to sewing. They’re a great way to use up scraps, and only require minimal materials.

Elephant Cat Toy

The magazine has lots of other cute projects including a Hexagon mini-quilt by Malka Dubrawsky, a knitting needle case by Rosemarie Deboer, a quilted table topper by Erin Daniels, and lots more. This is the first pattern that I’ve had published, and I’m looking forward to developing and submitting more ideas in the future!

And, on another note, I’ll be taking part in the Virtual Vegan Potluck again which is coming up on November 16th. The deadline to sign up as a participant is tomorrow, November 9th. It’s always a lot of fun to see what everyone posts, and it brings the vegan blogging community together. If you want to join in, sign up now!

Vote for your Favorite Virtual Vegan Potluck Recipes!

If you haven’t voted for your favorite recipes in the Virtual Vegan Potluck, go vote now! You still have a few more days to get your votes in. Of course I would appreciate a vote for my Chocolate Peanut Butter Pie with Fresh Berries, but you should pick your favorites! There are so many recipes that look delicious!

If you have the time, I recommend making your way through the whole potluck, because there are lots of great recipes. But if you’re short on time (there are a ton of recipes and it takes quite a while), I thought I’d share just a few of my favorites in each category, as other VVP bloggers have done. It’s really hard to narrow them down, but I thought it might help in your voting process if you don’t have time to go through all the recipes.

Appetizers:

Beverages:

Breads:

Salads:

Sides:

Soups:

Main Dishes:

Desserts: This was the biggest category and obviously the hardest to narrow down based on the number of links I’m sharing!

Hope you enjoyed the recipes, now go vote!

Virtual Vegan Potluck – Chocolate Peanut Butter Pie with Fresh Berries

Welcome to the third Virtual Vegan Potluck! It’s been great to see this grow so much each time! In case you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, it’s a blog circle of recipes by vegan and vegan friendly bloggers. You can start at the beginning by going to Vegan Bloggers Unite, or see the blogs before or after me in the potluck by following the Go Forward and Go Back links at the bottom of this post. I’m excited to be participating again, and I’ve brought one of my favorite dessert recipes to share!

This recipe originally came from Vegetarian Times many years ago, and I’ve made a few modifications to it over the years. This pie is pretty easy and quick to make, and it’s perfect for sharing! Who doesn’t love peanut butter, chocolate, and berries? I wish I could give each of you a slice in real life!

Chocolate Peanut Butter Pie

I make the crust from scratch because many store bought graham cracker crusts aren’t vegan. Most graham crackers contain honey, but Nabisco Originals don’t. Making a graham cracker crust from scratch isn’t too hard and doesn’t take much time. I think they’re tastier than the store bought versions too! You can also use ginger snaps, vanilla or chocolate wafer cookies, or any other type of cookie or cracker that is dry and crumbly to make a crust. That’s one of the things I like so much about this pie, it’s easily customizable. In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like – nuts, vegan whipped cream, bananas, etc. Make it your own!

Graham Cracker Crust Ingredients:

1 1/2 cups graham cracker crumbs (about 10-11 whole crackers)

1/4 cup sugar

dash of salt

1/2 tsp cinnamon

5 Tbsp melted vegan butter (Earth Balance or organic Smart Balance)

Graham Cracker Crust Directions:

  • Preheat the oven to 375°.
  • Place the graham crackers in a ziploc bag and seal it shut. Use a rolling pin or a wooden spoon to crush the crackers into crumbs.
  • Pour the crumbs into a mixing bowl and add the sugar, salt, and cinnamon to the crumbs. Stir until combined.
  • Melt the vegan butter and drizzle it over the crumbs. Mix it with a fork until combined.
  • Pour the crumbs into a 9 inch pie plate. Press them into the bottom of the pie plate and up the edges. They should stick together. If any holes form, make sure you fill them in.
  • Bake the crust for about 10-15 minutes. If the sides of the crust slouch down after baking, gently use the back of a spoon to push the crust back up the sides of your pie plate. Let the crust cool fully before putting the filling in.

Ingredients for Pie Filling:

  • 1 cup semi-sweet chocolate chips
  • 1 12-oz. container silken tofu
  • ½ cup pure maple syrup
  • 1 cup creamy peanut butter
  • berries for the top

Directions for Pie Filling:

1. In a food processor or blender, combine the silken tofu and maple syrup and blend until smooth. Add the peanut butter and blend it again until it’s smooth.

2. Melt the chocolate chips, either using a double boiler or heating it in 30 second intervals in the microwave until melted. Stir the chocolate frequently as it melts. Add the melted chocolate to the food processor or blender and blend until smooth. Pour the filling into your cooled graham cracker crust. Smooth the top out and refrigerate the pie at least 20 minutes to firm up.

4. Place the berries on top (or use your topping of choice). You can use fresh berries when in season or thawed frozen berries other times of the year. Keep the pie refrigerated. Enjoy!

Be sure to check out the rest of the potluck by following these links! The blog before me is Mama et de Bebe Hawk and the blog after me is Deerly Beloved Bakery. You can also start at the beginning by visiting Vegan Bloggers Unite!

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Virtual Vegan Potluck! Curry Noodles with Broccoli and Tofu

Welcome to the second Virtual Vegan Potluck! If you just happened to come to my site and don’t already know about the Virtual Vegan Potluck, here’s how it works. Since we can’t all get together for a real vegan potluck (participating bloggers are from all over the world!), Annie from the blog An Unrefined Vegan came up with the idea to have one virtually. This means that a lot of different blogs post vegan recipes on the same day for a variety of courses…appetizers, salads, main dishes, soups, desserts, etc.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

My plans for the potluck were a bit thrown off by Hurricane Sandy. I signed up to make an appetizer, but I wasn’t able to make the recipe I wanted to this past weekend because Hurricane Sandy kept me from the grocery store. I didn’t have the ingredients I needed, so instead, I’m sharing a different recipe, which is also quite tasty. It could still fall under the appetizer category, or it could be a side or a main dish too. It’s got a yummy flavor combo, and it’s quick to make.

This recipe originally came from Vegetarian Times in the April/May 2011 edition. I changed a couple small things, but it’s mostly the same as the Vegetarian Times Recipe.

Ingredients:

  • 2 teaspoon vegetable oil
  • 2 large shallots
  • 3-4 cloves of garlic
  • 1/4 of a yellow onion
  • 1/2 cup cilantro (save 1/4 cup for garnish)
  • 2 Tablespoons Thai  red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 15-ounce can light coconut milk
  • ¾ cup vegetable broth
  • 2 teaspoons brown sugar
  • 1 12-ounce package of firm tofu
  • 1 package of Asian noodles (I used flat Somen noodles)
  • 5 cups broccoli florets
  • 1 lime

Directions:

  • Chop the onion and shallots, and press or mince the garlic. Roughly chop the cilantro. It’s okay to leave some of the upper stems in with the leaves when you chop it. Set aside 1/4 cup of the cilantro for garnish.
  • Heat the oil in large pot over medium-high heat. Sauté the shallots, garlic, and onions in the oil for a couple minutes. Add 1/4 cup of cilantro, curry paste, curry powder, and turmeric. Stir and let cook for a minute. (I was worried it would be too spicy with the Thai red curry paste, but it turned out not to be spicy at all. I think this probably varies by brand, but I would consider increasing the amount of curry paste next time I make this.)
  • Add in the coconut milk, broth, and brown sugar. Stir and bring to a simmer. Reduce the heat to medium and cook for 5 minutes.
  • Drain the tofu and cut it into 1 inch cubes. If you want it to be a little crispy on the edges, you can saute it in a little oil in a separate pan before adding it to the pot. Add the tofu to the pot with the other ingredients, and simmer another 10 minutes.
  • In a separate pot, cook the noodles according to the directions on the package. You could also substitute rice instead of noodles, if you prefer. Add the broccoli florets to pot of noodles for the last 2 minutes of cooking time. Drain the noodles and broccoli and add them to tofu-curry mixture. Mix well, so the noodles and broccoli are coated.
  • Serve the curry noodles with the chopped cilantro sprinkled on top and a lime wedge on the side. Don’t skip the lime! Squeezing the lime juice over the noodles really completes the flavor of this dish.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

Virtual Vegan Potluck: Vegan Shepherd’s Pie

Welcome to my contribution to the Virtual Vegan Potluck! This recipe is one that my mom came up with, and it’s one of my favorite recipes of hers. It’s a vegan version of a classic meal.

We often make this when we need to bring a meal to share in real life, so it seemed fitting for the Virtual Vegan Potluck as well. It’s easy to make up a big pan of vegan Shepherd’s Pie and it’s well received by vegans and non-vegans alike.

Be sure to check out the other recipes in the Virtual Vegan Potluck by following the links at the bottom of this post. A special thanks to Annie from An Unrefined Vegan for setting all this up! Enjoy!

Ingredients:

Bottom Layer:
1 large yellow onion
2 shallots
1 green pepper
1 cup chopped celery
4 cloves of garlic
olive oil
Two 12 ounce packs of Smart Ground veggie protein crumbles
16 oz of vegan brown gravy
6 oz of tomato paste
garlic powder
salt and pepper
paprika
1 1/2 cups frozen corn, or 1 can of corn
2 cups frozen mixed veggies (corn, carrots, and peas)

Top Layer – Mashed Potatoes
28 oz (or more) Yukon Gold or Honey Gold Potatoes
4 cloves of garlic, pressed or minced
garlic powder
salt and pepper
1/2 cup soy milk
1/8 cup Earth Balance vegan butter

Directions:

    • Chop the onion, shallots, green pepper, and celery. Press or mince the garlic. Saute these ingredients in a little bit of olive oil. Add the Smart Ground crumbles and continue to saute.
    • If you are making gravy from a dry mix, follow the directions and make the gravy in a separate pot. My mom uses Streit’s gravy mix. I couldn’t find this, so I used Imagine Vegetarian Wild Mushroom Gravy. Once your gravy is ready, add it to the sauteed veggies and soy crumbles.
    • Add the tomato paste. Stir the mixture while bringing it to a simmer.
    • Add in the frozen vegetables and corn and continue to simmer until the vegetables are tender.
    • Season with garlic powder, salt, pepper, and paprika to taste.
    • Lightly grease a large casserole dish. Pour the veggie and soy crumbles mixture into the dish and set aside.
    • Preheat the oven to 375°.
    • Make a big batch of mashed potatoes. You can make them from a mix to save time, or make them from scratch. To make them from scratch start by boiling your potatoes until they are soft (check them by sticking a fork in to test firmness).
    • Press or mince the garlic and saute it in a little olive oil.
    • Once the potatoes are soft, run them under cold water to cool them down and drain all the water off. The skins will be loose, so you can peel them off pretty easily by hand. Peel all of the potatoes and return them to the pot.
    • Using a potato masher, mash all of the potatoes until smooth. Add the soy milk, vegan butter, garlic, garlic powder, salt and pepper to taste. Stir until well combined.
    • Spread the mashed potatoes on top of the veggie and soy crumble mixture in the casserole dish. The mashed potatoes should completely cover the bottom layer. Brush a little melted vegan butter on top.
    • Bake at 375° until the edges bubble and the mashed potatoes are golden brown on top.
    • And in the words of my mom “Eat. Smile. Keep the leftovers for tomorrow!”
Don’t forget to keep browsing through the Virtual Vegan Potluck! There are many wonderful recipes waiting for you!

Go to the Next Main Course at Tiny Kitchen Stories

Go to the Previous Main Course at The Twenties Project

Start at the Beginning at Vegan Bloggers Unite!

Virtual Vegan Potluck Hosted By An Unrefined Vegan

I moved this weekend, so I didn’t have much time to do a new post. I have a couple lined up, so new recipes will be coming soon! In the meantime, I wanted to share a project that one of my fellow bloggers An Unrefined Vegan is coordinating. It’s a Virtual Vegan Potluck.

Contributers will all post vegan recipes on May 12th in one of 9 course categories: Beverages, Appetizers/Starters, Savory Breads, Sweet Breads, Soups/Stews, Salads, Sides, Main Course, Desserts. The posts will link to each participating blog as a way to share in a virtual vegan feast. There should be lots of great recipes!

If you want to join in and post a recipe, contact Annie from an An Unrefined Vegan by emailing her at anunrefinedvegan@gmail.com. I will definitely be participating, but I’m not sure what I’ll be making yet. For more details go to the Virtual Vegan Potluck page. Everyone is welcome to join in!