Vegan Pineapple Coconut Banana Bread

I've been jonesin' for some banana bread lately.  As luck would have it my mama had a whole bunch of brown bananas sitting on her counter that she was getting ready to toss.  Sweeping in to save them in my Apron Cape I gathered them up and took them home.

I had pineapple and coconut on the brain due to my indulgence this summer of piña coladas while pool side.  I put the three together and voilà Vegan Pineapple Coconut Banana Bread was born!

My first attempt at Vegan Banana Bread was a failure due to the honey.  Did you know honey is not considered vegan?  Why you ask?   

"Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life. It applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for all commodities derived wholly or in part from animals."

While I am no longer vegan due to the lure of bacon (did you know bacon is the gateway meat for a vegan?) I am all over this banana bread!  If you decide to make this banana bread you will smell the sweet sweet smell of vegan success and of course delicious banana bread!  

Vegan Pineapple Coconut Banana Bread
Yield one - 9x5-inch loaf

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Ingredients:

• 2 large or 3 small very ripe bananas
• 1/4 cup crushed pineapple, drained
• 1/4 cup coconut oil
• 1/2 cup plus 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• generous pinch of ground ginger
• pinch of allspice
• 1/2 cup sweetened shredded coconut

Instructions:

1. Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
2. In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in the coconut.
4. Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
5. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Adapted from Joy the Baker

Espresso Chip Oatmeal Cookies - Vegan

Here it is, mid-January and I haven't posted my happy new year message!  So, here it is!

My blog turned 4 on January 1 and I'm such a bad friend to my blog that I didn't even come out here to show her some birthday love.  What kind of person does that make me?  Well, to make up for it I gave her a makeover.  Yes, boys and girls, she got a fancy new logo and layout.  Isn't she purty?  There will be more changes to come, I'm sure.  I'm kind of like a fart in a whirlwind.  Always changing things up around these here parts, yessir.

Anywho, I have news to share!  I am now permanently on the schedule as a yoga instructor at Barefoot Yoga Studio!  Can I get a WOOT WOOT!  We started the new year off with a New Year New You Workshop.  Yogi's came in and wrote out the things they wanted to let go in 2011 and their resolutions for 2012.  We rocked out some yoga and afterwards we burned our writings and went on to enjoy some tea and cookies.  Cookies provided by yours truly!

Espresso Chip Oatmeal Cookies - Vegan
Yield: 40 Cookies

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 Ingredients:

• 1/2 cup nondairy milk
• 1/2 cup vegetable oil
• 2 T. ground flax seeds
• 1/3 cup brown sugar
• 1/2 cup sugar
• 1 t. pure vanilla
• 2/3 cups all-purpose flour
• 1/8 t. ground cinnamon
• 2 T. instant espresso powder - I used 2 T. espresso ground coffee beans
• 1 T. cocoa powder
• 3/4 t. baking powder
• 1/4 t. salt
• 1 3/4 cups quick-cooking oats
• 1/4 cup chocolate chips

Instructions:

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.
3. Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry.
4. Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in loosely covered container.

Adapted from Vegan Cookies Invade Your Cookie Jar

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Servings: 1 cookie

Calories:  75

Total Fat:   3.7 g.

Cholesterol:  0 mg.

Sodium:  17.6 mg.

Protein:  0.9 g.

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Eggless Chocolate Cake (Balls) - Secret Recipe Club

Why do I always wait until the last minute to make my Secret Recipe Club recipe of the month?  Not much has changed since I was in school.  I would be assigned a large project a month before it was due and do all of the work the weekend before the due date.  Were you one of those students?

This month I was assigned to Anne-Marie's beautiful blog This Mama Cooks! On A Diet.  Her mission:  "To get people – especially busy moms and their families - on the road to living a more healthy lifestyle by sharing healthy recipes and lifestyle tips. Maybe that means following Weight Watchers or eliminating gluten and milk products from your diet. Or, if you’re a busy parent, finding easy and delicious ways to get your kids to eat more vegetables or even fish!"

I ran out of eggs on Saturday and seeing as how I was unmotivated to get to the store, I needed a dessert that was egg-free.  Lucky for me Anne-Marie was very accommodating!  I came across her recipe for Eggless Chocolate Cake.  Now, you're saying to yourself, "Self, those pictures above do not look like a cake."  Well, I had another issue.  I had about 3 tablespoons of cocoa left in my cupboard.    Anne-Marie's recipe called for 9 tablespoons.  What's an unmotivated girl to do?  She's sure as hell not changing out of her yoga pants and house slippers and going to the store.  She's going to search high and low for a substitute.  She selects a couple packages of hot chocolate mix.  She chose wrong!

Hot Chocolate mix is not near as chocolaty as real cocoa in case you weren't aware.  So, you ask, "Dee, how did you know it wasn't chocolately enough?".  Well, I baked my cake in my prettiest bundt pan and went to flip it out onto my cake platter and it wouldn't come out.  Oh yes, I greased the pan.  Next, I used my knife and went around the sides.  I flipped it over and shook and shook it.  Alas, half of it comes out.  Aaaargh!  You see, it was my son's birthday on Saturday and we were having a family birthday party on Sunday (which is the day I baked this cake and I am writing this post).   I grabbed a piece of the cake and popped it in my mouth.  When life hands you lemons, you make lemonade, right?  How in the heck can I salvage this cake?  Think Dee, think!  An ah ha moment!  Cake Balls!  Ganache!  Coconut!  Powdered sugar!  Peanut butter!  Let's put on our super hero cake cape and roll up some cake balls!  What?  You don't have a super hero cake cape?  Do you have an apron?  Turn it around.  Now you have a super hero cape!

See how pretty it started out?

Here is how I would make it if I had enough cocoa.

Eggless Chocolate Cake Balls
Yield: about 50

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Ingredients for Cake:

• 3 cup flour
• 2 cup sugar
• 1 t. salt
• 1 t. baking soda
• 9 T. cocoa
• 1/2 cup cold coffee
• 2 T. vinegar
• 3/4 cup oil
• 2 t. vanilla extract

Ingredients for Ganache:

• 1 cup semisweet chocolate chips
• 2/3 cup heavy whipping cream 

Garnish:

• Coconut, peanuts, walnuts, powdered sugar, peanut butter

Instructions for Cake:

1. Mix all ingredients in a large bowl using an electric mixer.
2. Pour into a greased 9 x 13 baking pan.
3. Bake at 350 degrees for 30 – 40 minutes.

Instructions for Ganache:

1. In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Refrigerate, stirring occasionally.
2. For a pourable ganache, cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
3. For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.
4. Sprinkle the balls with coconut or walnuts or powdered sugar. About halfway through I decided to add some peanut butter to the cake balls. My father-in-law loves Reece's and I knew this would make him very happy. I added a couple tablespoons of peanut butter to the cake and mixed it up really well. Continue making your cake balls and dip in the ganache and roll in walnuts or sprinkle with powdered sugar.

Adapted from This Mama Cooks! On a Diet

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Servings: 1 cake ball

Calories:  118

Total Fat:  5.3 g

Cholesterol:  2 mg.

Sodium:  72 mg.

Protein:  1.0 g.

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Persimmon Muffins (vegan)

Are you ready for Halloween?

Are you going to dress up?  Are you dressing up as something sexy or will you take the traditional route and be something scary?

My hubby is going as something sexy.  What is your hubby going as?

Maybe I'll take pictures and share his sexiness with you!

Persimmon Muffins - Vegan
Yield: 12 muffins

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Ingredients:

• 3/4 cup organic cane sugar
• 2 T. oil
• 1/4 t. lemon extract
• 1 cup persimmon pulp
• 1 cup whole wheat pastry flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1 cup chopped walnuts
• 1/2 cup raisins 

Instructions

1. Combine sugar, oil, lemon extract and persimmon pulp in a mixer and mix until smooth consistency.
2. In a separate bowl, combine the dry ingredients - flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. Mix in the dry ingredients with the wet until just combined.
4. Fold in the walnuts and raisins.
5. Fill your muffin cups half way and bake for 20 minutes or until a knife inserted into the middle of a muffin comes out clean.

Cooks Note:  Batter will be thick. These muffins don't get much of a rise. They are dense so be careful not to over bake.
Recipe from my Mama!

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Servings: 1 muffin

Calories:  151

Total Fat:  8.7 g

Cholesterol:  0 mg.

Sodium:  242 mg.

Protein:  3.8 g.

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~ Enjoy!

If the Pumpkin Fits Wear It

Pumpkinlicious

Today is a big day for Deelicious Sweets!  This is my first pumpkin post!  I have been blogging since 2008 and I've never blogged about pumpkin.  I know!  I can't believe it either.  My past blogging has been sporadic and it was only this year that I have really taken it seriously.  So, I thought it was time to pop the cherry on the pumpkin post.  Say that three times fast - pop the cherry on the pumpkin post, pop the cherry on the pumpkin post, pop the cherry on the pumpkin post.  Whew!

Natalie and I? are decorating the exterior with Halloween decorations today.  While I'm typing up this post, the ghost's wind is howling.  What a perfect day to rock out the Halloween decorations and spookify the house.  Speaking of pumpkins and Halloween, aren't the leaves outstanding this year!  I am really digging the beautiful fall colors, the leaves fluttering to the ground and the smell of fall in the air.  This is Deelicious Sweets absolute favorite time of year!  I'm giddy!

I bring to you.....drum roll please!

Pumpkin Pecan French Toast - Vegan

Yield: 5 servings

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Ingredients:

• 1 cup organic pureed pumpkin
• 1 1/2 cups almond milk
• 2 T. cornstarch
• 2 t. cinnamon
• 1 1/2 t. ground ginger
• 1/2 t. ground cloves
• 1 t. vanilla extract
• chopped pecans
• 1 loaf cinnamon swirl bread
• Pam for skillet

Instructions:

• Mix together all ingredients (except for pecans and the bread). Dip bread slices in the mix, coating both sides and place on a cookie sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
• I cooked up a batch for one person at a time. So, preheat a large non-stick skillet over medium heat. Spray the skillet with Pam and cook about 3 or 4 slices (depending on that persons hunger) of the soaked breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle some chopped pecans into the pan. Flip and cook for about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Serve or keep warm on a plate covered with tin foil while you cook the second batch.
• If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.

Adapted from Post Punk Kitchen

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Servings:  1 slice

Calories: 626

Total Fat:  37.9 g

Cholesterol:  0 mg.

Sodium:  356 mg.

Protein:  11.3 g.

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Hair on Your Chest Vegan Bean Chili

I love exploring my town and finding new little shops and grocers!  I have just recently discovered two new grocers in my area.  One of them has been around for 25 years, Nutrition Stop.  How did I never know they existed?  Have I been living in a bubble, you ask?  Why, yes, yes, I have been living in a bubble.  Well, not literally but I have stayed home with my kids for almost 13 years now.  I could tell you where every park and swimming pool is around this town.  I can easily carry on a conversation with anyone ages 1 - 10.  Any older than 10 and I just embarrass myself.  "Do you need to go pee pee?", I ask my soon to be 13 year old.  "Get your sockies on if your feet are cold.", I exclaim to my HUSBAND.  You all know what I'm talking about right?  Please say you can relate!  Well, this year I have left the house and started my yoga training and I am now having conversations with real live adults!  I'm learning about the adult things around my town.  I just discovered another fabulous find right down the street from me, Connies Green Grocer!  All of their produce is organic, they have local farm raised meats and all natural grocery items.  I'm super psyched!  I know, I mentioned meat.  You see, I hate to put the Vegan label on myself because I believe that meat is important in our diets as human beings.  That said, it will be limited for me.  So, no worries omnivore Deelicious Sweets fans, there will be recipes with meat.  Just not this one.

Hair on Your Chest Vegan Bean Chili
Yield: 8 servings

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Ingredients:

• 2 T. olive oil
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 - 3 cloves garlic, minced
• 1 small yellow onion
• 2 T. chipoltle chili powder
• 1 t. coriander
• 1 t. cumin
• 1 t. basil
• 1/4 t. cayenne
• 1 (16-ounce) can diced tomatoes with juice
• 1 (16-ounce) can tomato sauce
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (16-ounce) pinto beans, rinsed and drained
• 1 small bag of frozen corn
• 12 ounce bottle But Light
• 3/4 t. Franks hot sauce
• 1 t. vegan Worcestershire sauce
• salt and pepper to taste
• Fresh or dried parsley to garnish

Instructions:

1. Add the olive oil to a large dutch-oven over medium heat. Add the green pepper, jalapeno, garlic, onion and seasonings. Cook and stir until onions are translucent, about 5 minutes.
2. Add the remaining ingredients and bring to a boil. Turn heat to medium-low and let simmer for about 30 minutes.

Cooks Note:  Feel free to dial down some of the heat. Your kids will appreciate it! I serve my chili with peanut butter sandwiches. What do you serve your chili with?

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Servings: 1 bowl

Calories: 349

Total Fat:  6.9 g

Cholesterol:  0 mg.

Sodium:  992.7 mg.

Protein:  16.5 g.

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Speaking of "adult" time, this is how I spent some of my day today. 

Me in bridge pose on a bridge!

Jenn in side plank pose!

Me in warrior II pose!

~ Enjoy!

Cranberry Oatmeal Chocolate Chip Cookies - Secret Recipe Club

I may have dark chocolate inside of me but that doesn't make me a pretentious cookie!

This month for the Secret Recipe Club, I was assigned to The Lean Green Bean.  

I was so excited when I went over to visit Lindsay's blog and discovered her vegetarian adventure!  How perfect was that set-up?  With my family exploring the vegan/vegetarian world and she and her hubby just so happened to be finishing off a 30 day vegetarian adventure!  So, what did I choose?  Cookies.  Yep, always the sweet tooth over here at Deelicious Sweets!  The charming thing about this recipe was Lindsay doesn't remember where she got this recipe from.  She had scratched it down on a scrap of paper with shorthand directions and no title.   Since this cookie doesn't have a title, does it make this cookie a peasant?  It tasted like a lordly cookie.

These cookies were so quick and easy to throw together.  The addition of the dark chocolate was what sent this cookie over the top.  Paired with a dry red wine and you have heaven.  What?  Just because I am eating a cookie with no title doesn't mean I can't pair my cookies with dry red wine.  Don't judge me!

A cookie without a title is still as good as a cookie with a title!

Cranberry Oatmeal Chocolate Chip Cookies

Yield: 16 cookies

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Ingredients:

• 2/3 cup butter, softened - earth balance for vegan 
• 2/3 cup brown sugar 2 eggs - or 2/4 cup applesauce or one banana for vegan 
• 1 t. vanilla 
• 1 1/2 cups oats 
• 1 1/2 cups flour 
• 1 t. baking soda 
• 1/2 cup dark chocolate chips 
• 1/2 cup cranberries

Instructions:

1. Combine butter and sugar and beat until fluffy. 
2. Add oats, flour and baking soda. Beat on low to combine. 
3. Stir in chocolate chips and cranberrie.
4. Drop on to cookie sheets and bake at 350 for 10 minutes.  

Adapted from The Lean Green Bean

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Servings: 1 cookie 

Calories: 102

Total Fat:   5.2 g

Cholesterol:  25 mg.

Sodium:  76 mg.

Protein:  1.8 g.

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Be sure to check out the other fabulous Secret Recipe Club member posts! 

Vegan Banana Chocolate Chip Muffins and a Garden

There are a few things I have discovered about this whole vegan diet.  Allow me to share with you.

• Clear skin.  Did you know dairy in the main culprit for acne?  Yeah, neither did I.  For the week I was vegan, my skin cleared up completely.  The next week I caved and ate some meat and dairy and my skin immediately broke out like crazy.  
• Peanut Butter and Jelly is vegan and so are Oreos!
• Weight loss.  Not that I'm trying to or need to but it was a nice little surprise.
• Digestive issues clear right up and everything is regular.  I know, this may be TMI but it's the absolute truth.  A Pumpkin Spice Latte from Starbucks with soy milk makes my tummy much happier than a Pumpkin Spice Latte made with real milk.  
• You can eat raw cookie dough!  Not to mention, baking vegan is so easy and just seems to be less messy.  You don't have to worry about bad eggs and contaminating your kitchen.
• My energy level was through the roof.  I felt great and well rested.  I woke up refreshed.  The week I went back on the meat I was sluggish and sleepy.
• The "milk" doesn't spoil in a month.  Soy, Rice and Almond milk all last for about 6 months.
• No worries about growth hormones or bovine health and I didn't have to worry about taking meat out of the freezer to thaw for dinner.  
• Lower grocery bill.  Meat is pretty expensive.
• Raw veggies are much more appetizing to handle than raw meat.

Banana Chocolate Chip Muffins - Vegan
Yield: 12 muffins

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 Ingredients:

• 2 cups whole-wheat pastry flour or unbleached all-purpose flour
• 1 1/2 t. baking soda
• 1/2 t. salt
• 1 cup organic cane sugar 
• 1/2 cup canola oil
• 4 ripe bananas, mashed
• 1/4 cup water
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Line your muffin tins or lightly grease them.
2. Mix together the flour, baking soda, and salt
3. In a large bowl, beat the sugar and oil together, then add the mashed bananas. Stir in the water and vanilla and mix thoroughly. Add the flour mixture, along with the chocolate chips, and stir to mix.
4. Fill each muffin tin halfway with the batter. Bake for 20 - 30 minutes, until they are golden brown and a toothpick inserted into the center comes out clean.

Adapted from Post Punk Kitchen

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Servings: 1 muffin

Calories:  309

Total Fat:  15.1 g

Cholesterol:  0.9 mg.

Sodium:  259 mg.

Protein:  3.4g.

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My friend Jenn and I took the girls to the Missouri Botanical Gardens on Friday.

The English Garden maze

Can you find me?

Sheep surfing

The girls put on a puppet show for the little ones who happened to come by

Even St. Louis squirrels are green

Driving Miss. Natalie

Stop to smell the roses

 ~ Enjoy!

Fall Into a Cozy Potpie

Nothing says "Welcome fall!" like this dish!  Chocked full of seasonal vegetables and topped with a Parmesan biscuit.  Slip on some snuggy clothes, slippers and cop a squat on the couch with a snuggy blanket and enjoy a bowl of cozy!

Minestrone and Parmesan Biscuit Potpie
Yield: 8 servings

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Ingredients:

• 3 T. extra virgin olive oil
• 3 leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
• 4 garlic cloves, minced
• 1 pound butternut squash, peeled and cut into 1/2 -inch cubes (4 cups)
• 1 large zucchini, peeled and chopped into bite size pieces
• 1 can (19-ounce) garbanzo beans
• 1 can (24-ounce) can crushed tomatoes
• 1 bunch Tuscan kale, chopped
• 3 cups chicken stock or water for vegetarian
• 1 rosemary sprig
• 1/4 cup finely grated Parmesan cheese (1/2 oz.) plus 1 Parmesan cheese rind (about 3 inches) or use Parma Raw for vegan
• Coarse salt and freshly ground pepper

Ingredients for Topping: - if desired see below for vegan biscuit recipe

• 2 cups all-purpose unbleached flour
• 2 t. baking powder
• Coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 cup finely grated Parmesan cheese (2 oz.)
• 1 1/2 cups heavy cream, plus more for brushing

Instructions for the Filling:

1. Heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, zucchini, beans, tomatoes with juice, kale, stock, rosemary, and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.
2. Preheat oven to 375 degrees.

Instructions for the Topping:

1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in butter using a pastry cutter or your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.

Adapted from Martha Stewart Living

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Servings: 1 bowl

Calories:  633

Total Fat:  33.5 g

Cholesterol:  72.9 mg.

Sodium:  440.7 mg.

Protein:  23.1 g.

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Vegan Biscuits
Yield: 8 biscuits

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Ingredients

• 2 cups all-purpose flour
• 5 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. nonhydrogenated shortening
• 2 Tbsp. nonhydrogenated margarine
• 1 cup Parma Raw cheese
• 2/3 cup rice or soy milk, plus more for brushing

Instructions:

1. Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in shortening and margarine using a pastry cutter or your fingers until small clumps form. Stir in Parma Raw. Add milk, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).
2. Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with milk. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.

Adapted from Vegan with a Vengence

~ Enjoy!

Corn Chowder - Vegan and Non-Vegan Versions

Has it been a week since we went "vegan", yet?  I think so.  Well, in that week, 3 have succumbed to meat.  I am the only one left.  We have all succumbed to dairy when I saw Ben and Jerry's was on sale.   While I haven't missed dairy per say, I couldn't pass up Ben and Jerry's.  My family has not been happy with the meals I have been putting on the table this past week.  I have made a huge variety of meals for breakfast, lunch and dinner and only one or two have been a hit.  They are not very happy supportive campers.   I, myself could continue this way of life but it would be a lot easier for me if I lived by myself.  Please don't be disappointed in me if you come across a blog post in the near future that includes meat.  My family is looking at me like I'm a turkey leg and I am scared for my life!  If you notice I haven't posted in a while please come check on me.  They are turning into cannibals!  Oh gosh, I hope they aren't reading this....

This is a veganized version of the Corn Chowder.  I make this Corn Chowder every fall.  It's my families absolute favorite.  It wasn't the same this year as I veganized it but it was still very good and better yet, it was super healthy and lower in fat using this version.

Corn Chowder - Vegan and Non-Vegan Versions
Yield: 8 - 10 servings

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Ingredients for Corn Chowder:

• Tempeh sausage crumbles - recipe follow or 1 lb. pork sausage
• 6 medium potatoes, peeled and cut into bite size pieces
• 2 cups water - see note
• 1 t. marjoran
• 2 (15-ounce) cans corn, drained
• 2 (15-ounce) cans cream corn
• 12 oz. soy milk or 12 oz. evaporated milk

Ingredients for Tempeh Sausage Crumbles

• 1 (8-ounce) package tempeh
• 1 T. fennel seed
• 1 t. dried basil
• 1 t. dried marjoram or oregano
• 1/2 t. red pepper flakes
• 1/2 t. dried sage
• 2 cloves garlic, minced
• 2 T. tamari, or soy sauce
• 1 T. olive oil
• Juice of 1/2 lemon

Instructions for Corn Chowder:

1. In a large stock pot, prepare tempeh sausage (directions below) or cook pork sausage and drain. Return sausage to pot, add potatoes, marjoram, and 2 cups water (or enough to cover the potatoes). Bring to a boil and turn down to simmer for about 15 minutes or until potatoes are done. Add the corn and milk and heat through. Serve immediately.

Adapted from Better Homes and Gardens 

Instructions for Tempeh Sausage:

1. In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh ntil most of the water is absorbed, about 12 - 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Adapted from Vegan with a Vengance

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Non-Vegan Version

Servings: 1 bowl

Calories:  494

Total Fat:  26.1 g

Cholesterol:  80 mg.

Sodium:  699 mg.

Protein:  22.5 g.

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Vegan Version

Servings: 1 bowl

Calories:  338

Total Fat:  9.5 g

Cholesterol:  0 mg.

Sodium:  109 mg.

Protein:  19.9 g.

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