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Category Archives: Vegetarian & Vegan


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Thai Tofu and Pineapple Curry

There’s a wonderful restaurant in Madison that serves some seriously awesome curry. I’ve been going to Lao Laan-Xang for years and I always get the same thing – squash curry with tofu. The last time I went, I finally got adventurous and got some pineapple curry. It was just as good as the squash curry, and now I’ve got my eye on another dish I want to try – mango curry.

I decided to try making a version of the pineapple curry at home. I absolutely loved it, but my store-bought curry paste is really no competition to LLX’s. Maybe some day I’ll try my hand at making my own curry paste. Maybe.

I’ll stick a little warning in here because I think I nearly killed Mike with the spice level of this dish. The dried red chiles I used in this dish were from our garden and they are hot. I thought that 2 chiles were the perfect amount of spice, but it was a little much for Mike. I know that all chile peppers are different, but if you’re not a fan of heat, use just one chile or none at all.

Thai Tofu and Pineapple Curry | doughseedough.net

Thai Tofu and Pineapple Curry

1 teaspoon canola oil
1 tablespoon minced ginger
3 garlic cloves, minced
4 green onions, thinly sliced, divided
2 dried red chiles, minced (optional)
5 mini bell peppers, sliced
12 ounces extra firm tofu, cubed
2 Roma tomatoes, diced
1 cup pineapple chunks
2 1/2 tablespoons red curry paste
1/2 tablespoon creamy natural peanut butter
1 cup light coconut milk
1/2 lime, juiced

cooked brown rice, for serving
lime wedges, for serving

  1. Heat oil in a large pot over medium-high heat. Add ginger, garlic, green onions, and chiles and cook , stirring frequently, for about 1 minute or until fragrant. Add bell peppers and tofu and cook for an additional minute.
  2. In a small bowl, whisk together curry paste, peanut butter, and coconut milk. Add sauce, tomatoes and pineapple into pot and stir to combine. Cover, reduce heat to medium-low, and simmer for 10 minutes or until bell peppers are tender. Stir in lime juice.
  3. Serve immediately with brown rice and lime wedges.


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Easy Roasted Brussels Sprouts

I slid my way through 6 snowy, icy miles on my run yesterday. There were a few things on my mind:
  1. Don’t fall, don’t fall, don’t fall
  2. Don’t get hit by a car
  3. Don’t fall
  4. I’m so hungry… Ooh! I have Brussels sprouts at home!
These Brussels sprouts are dangerously addictive. Even Mike, who doesn’t really care for Brussels sprouts, gobbled these up happily. He has actually been requesting roasted Brussels sprouts for the last couple weeks. I think we’re averaging 2 – 3 pounds of Brussels sprouts per week right now! 
Easy Roasted Brussels Sprouts | doughseedough.net
This recipe is a good reminder that good food doesn’t have to be complicated. It’s four ingredients: Brussels sprouts, olive oil, salt, and pepper. I still can’t get over how simple and delicious these are.
Easy Roasted Brussels Sprouts | doughseedough.net
Easy Roasted Brussels Sprouts
 
1 pound Brussels sprouts
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 400°F. Spray a baking pan with olive oil and set aside.
  2. Cut off the end of the Brussels sprouts. Cut Brussels sprouts in half and remove any discolored outer leaves.
  3. Place Brussels sprouts in prepared baking pan and spray with olive oil. Sprinkle on salt and pepper and stir to coat. Bake in preheated oven for 20 – 25 minutes, stirring once or twice. Brussels sprouts are done when lightly browned. Season with more salt and pepper to taste before serving.


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Thai Fried Quinoa

I spent all weekend up in Appleton cooking and baking what felt like a million dishes. In reality, I only made a batch of cookies, five entrees and a couple of sides. I dutifully took pictures of most of these dishes and on Sunday afternoon, I set off to Madison for the work week. I arrived in Madison, unpacked, watched the Packer game (sob) and then sat down at my computer to blog. I reached into my camera bag and… no cord. So, no way to upload all the pictures. Bummer.

Instead, I’m giving you a dish that I made a while ago and never got around to blogging – Thai fried quinoa. It’s a tasty twist on fried rice and it’s just as easy to throw together. Give it a try – you won’t be disappointed!

Thai Fried Quinoa | doughseedough.net

Thai Fried Quinoa

1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 cup low sodium vegetable broth
extra virgin olive oil spray
2 green onions, chopped
1 tablespoon minced ginger
3 cloves garlic, minced
1 cup frozen peas
1 cup drained pineapple tidbits
1/4 cup cilantro, chopped
2 eggs, gently whisked
2 tablespoons low sodium soy sauce
half a lime, juiced
optional toppings: chopped peanuts, lime wedges, cilantro

  1. Place quinoa in a medium pot over high heat. Stir in coconut milk and chicken broth and bring mixture to a boil. Cover the pot and reduce heat to medium-low. Cook until all the liquid has been absorbed and quinoa is tender, about 15 minutes.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Spray with olive oil and add in green onions, ginger, and garlic. Cook, stirring constantly for one minute. Add in peas, pineapple, and cilantro and cook for one more minute, stirring constantly.
  3. Push ingredients to the side of the wok to clear a space in the middle of the wok. Add in eggs and stir with a spatula until eggs are scrambled. Once eggs are cooked through, combine it with the rest of the ingredients in the wok.
  4. Add in cooked quinoa, soy sauce, and lime juice and stir to combine. Cook, stirring occasionally, for another two minutes to slightly crisp quinoa up. Serve garnished with chopped peanuts, lime wedges, and cilantro, if desired.

recipe slightly adapted from Iowa Girl Eats


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Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies)

Happy 2014 to everyone! I hope you all had a relaxing holiday season filled with love, food and lots of time with family and friends.
DSD Christmas | doughseedough.net
With the new year comes many resolutions. Usually resolutions revolve around eating better and working out. And they usually end a few weeks into the new year.
I’m hoping that 2014 will be a year of better health for me – less visits to the doctor, less stomach issues, and no more running injuries. I’m not going to deprive myself of foods that I love (cookies!) or force myself to run through an injury. I made many changes in 2013 that I think will lead to a much happier 2014 – I left a stressful job and started a new adventure in a city that I adore. I started doing yoga to reduce running injuries. I went dairy-free to make my body happy.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
I hope in 2014 I can continue to cultivate my dairy-free cooking skills. I am so thankful for the dairy-free bloggers out there that have provided me with endless recipes to try out and make my transition into the dairy-free world a little bit easier. I’ve added a dozen vegan/dairy-free/special diet blogs to my blog reader and once in a while a stumble across a recipe that really catches me.
This time, it was Angela over at Oh She Glows and her vegan turtle cookies. I saw the cookies on her blog and they were baking away in my oven not 24 hours later.
I am obsessed with them. My family is also obsessed. I honestly cannot get enough of these cookies. I was a bit disappointed at first because they didn’t seem “turtle-y” at all. But I quickly got over that because these cookies are just downright delicious. So I think in this case turtle = really freakin’ awesome. So I guess in my house I’ll call these the “really freakin’ awesome vegan oatmeal cookies”.
Really Freakin Awesome Vegan Oatmeal Cookies (aka Vegan Turtle Oatmeal Cookies} | doughseedough.net
Vegan Turtle Oatmeal Cookies
yields about 20 cookies
1 3/4 cups pecan halves
2 cups rolled oats, divided
3/4 cup + 1 teaspoon all-purpose flour, divided
1/2 cup unpacked dark brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup
3 1/2 tablespoons coconut oil, melted
2 tablespoons almond milk
2 teaspoons pure vanilla extract
1/2 cup pitted dates
1/4 cup vegan mini chocolate chips
  1. Preheat oven to 350°F. Place pecans onto a lined baking sheet and toast for 8 – 10 minutes, or until lightly toasted and fragrant. Remove from oven and allow to cool for a few minutes.
  2. Place toasted pecans into a food processor with 1 cup of the rolled oats and process until coarsley chopped, being careful not to over process into a fine powder.
  3. Pour the pecan/oat mixture into a large bowl and add in the remaining 1 cup rolled oats, 3/4 cup flour, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, stir together maple syrup, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined.
  5. Place dates onto a cutting board and sprinkle with remaining 1 teaspoon flour. Dice dates, sprinkling wth more flour as needed to prevent dates from sticking to each other and the knife.
  6. Fold dates and chocolate chips into dough and mix until well distributed.
  7. Roll dough into golf-ball sized balls and press it between the palms of your hands to flatten. Place cookie onto a parchment lined baking sheet and repeat with remaining dough, placing cookies a couple inches apart.
  8. Bake in preheated oven for 12 – 15 minutes or until cookies are golden browned on the bottom. Let cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
recipe very slightly adapted from Oh She Glows 


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Mini Vegan Apple Cinnamon Doughnut Muffins

These doughnut muffins are adorable. I mean, how can anything this small not be cute? They’re also dangerously addictive. And since they’re so small, it’s really easy to eat a lot of them in a short amount of time. Thank goodness that these are a bit healthier than the traditional fried doughnut!

Mini Vegan Apple Cinnamon Doughnut Muffins | doughseedough.net

I think next time I might try stuffing these little bites with some raspberry preserves to recreate one of my guilty pleasures: jelly filled doughnuts.

Mini Vegan Apple Cinnamon Donut Muffins | doughseedough.net

Mini Vegan Apple Cinnamon Doughnut Muffins
makes 24 muffins

1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup sugar
3/4 cup unsweetened almond milk

for the cinnamon sugar topping:
2 tablespoons vegan butter substitute (I used Smart Balance)
1/2 cup sugar
1 teaspoon cinnamon

  1. Preheat oven to 375°F. Spray a mini muffin tin with nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together applesauce, oil, sugar, and almond milk until well combined. Pour mixture into dry ingredients and whisk until well combined.
  4. Fill your prepared mini muffin tins 2/3 – 3/4 full with batter. Bake for about 18 – 20 minutes, or until a light golden color.
  5. During the last couple minutes of baking, melt your butter in a small bowl in the microwave. Combine your sugar and cinnamon in a separate small bowl.
  6. Once the muffins are done, dip the top of the muffin in the melted butter and then roll in the cinnamon sugar. Place on a wire rack and repeat with remaining muffins.

Tip: I used a toothpick to pick up the muffin, dunk it in the butter, and then roll it in the sugar. It saved my hands from getting burned and it was a little neater than using my fingers.

recipe slightly adapted from Milk Free Mom


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Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins | doughseedough.net

A cup of coffee is definitely not the best part of waking up. At least not for me. These muffins, though? These muffins are worth waking up for. I am cranberry-obsessed. I seriously cannot get enough of this tangy fruit. I need to make a mental note to stock up on the fresh berries while they’re available so I can hoard them in my freezer and use them throughout the year (and not just during the holidays). If you’re searching for some easy brunch ideas for your holiday gatherings, give these muffins a try!

Vegan Cranberry Orange Muffins | doughseedough.net

Vegan Cranberry Orange Muffins
makes 12 muffins

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons orange zest (from about 4 large oranges)
1 cup fresh-squeezed orange juice (from about 4 large oranges)
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cup fresh cranberries, roughly chopped
1/2 cup chopped walnuts

  1. Preheat oven to 375°F. Lightly grease a muffin tin or line with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and orange zest. Make a well in the center of the dry ingredients and pour in orange juice, canola oil, applesauce, vanilla extract, and almond extract. Mix by hand for 5 seconds or until wet and dry ingredients just start to come together. Add in cranberries and walnuts and continue to mix until ingredients are just moistened, being careful not to overmix.
  3. Fill muffin tins 3/4 full. Bake for 20 – 25 minutes, or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
  4. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

recipe slightly adapted from Post Punk Kitchen


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Vegan Ginger Molasses Cookies

These cookies are a soft and chewy and so dang good. Rolling them in sugar before baking gives them a slightly crunchy outside. It’s a step that’s not really necessary, but very highly recommended. They have a nice amount of spice to them and are guaranteed to make your home smell a-ma-zing. Vegans and meat-eaters alike will love these cookies.

Vegan Ginger Molasses Cookies | doughseedough.net

Vegan Ginger Molasses Cookies
makes 2 dozen cookies

1/3 cup vegan butter substitute (I used Smart Balance)
2 tablespoons stevia
1/4 cup sugar, plus extra for rolling
1/3 cup molasses
1 teaspoon vanilla extract
2 tablespoons water
2 cups all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder

  1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl, mix together butter substitute, stevia, sugar, molasses, vanilla and water until well combined.
  3. In a separate bowl, whisk together flour, ginger, nutmeg, cloves, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix until well combined.
  4. Roll dough into 1-inch balls and roll in sugar. Place cookies 2 inches apart on prepared baking sheets.
  5. Bake for 10 – 12 minutes or until cookies are just beginning to firm up. Let cool for 5 minutes on baking sheets before removing to a cooling rack to cool completely.

recipe adapted from Lunch Box Bunch


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Dairy Free Cranberry Pear Crisp

dairy free cranberry pear crisp | doughseedough.net

This crisp made its first appearance at Thanksgiving along with my favorite dairy-free iced pumpkin cookies. I’m hoping to make it again for one of the many Christmas meals I’ll be chowing down at. It’s super easy to throw together and it’s kind of pretty to look at. At first, I was a little disappointed that the cranberries didn’t all burst during baking, but it turns out that the whole berries are kind of fun to bite into. And the topping? Well, the coconut oil used in it is a million times better than butter. Trust me.

dairy free cranberry pear crisp | doughseedough.net

Dairy-Free Cranberry Pear Crisp

5 cups sliced pears
1 1/2 heaping cups whole cranberries, fresh or frozen (if frozen, do not thaw)
3 tablespoons honey, or more to taste
1 teaspoon ground cinnamon
1 teaspoon cornstarch

for the topping:
1 cup all purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
5 tablespoons coconut oil

  1. Preheat oven to 350°F. Grease a 2 1/2 quart baking dish with melted coconut oil and set aside.
  2. In a large bowl, stir together pears, cranberries, honey, cinnamon and cornstarch until well combined. Pour into prepared baking dish.
  3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil. Mash with a fork until mixture is crumbly. Sprinkle evenly over fruit in the baking dish.
  4. Bake in preheated oven for 35 – 40 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool slightly before serving.

recipe adapted from Gluten Free Goddess


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Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies

The name of these cookies are a mouthful. The sight of these cookies is kind of atrocious… but they’re delish. And as a bonus, I got to try my hand at making my own chocolate chips! I haven’t had much luck finding dairy free chocolate chips. I saw some dairy free Guittard semisweet chocolate chips in a small town Walmart, of all places. I didn’t buy any because I was on a business trip and didn’t want to drag around chocolate chips and… well, because I’m an idiot. I figured I could go back to Appleton or Madison and pick some up. Wrong. Apparently dairy free chocolate chips are reserved for small, northern Wisconsin towns only. And not large cities.

Whatever.

I had some unsweetened chocolate bars in my baking supply stash and decided to make my own chocolate chunks out of the chocolate. They were super easy to make: melt ingredients, freeze, and break into pieces. Unfortunately, I didn’t see that the creator of these homemade chocolate chips warned her readers that they would most definitely turn any baked good into a mess. Whoops.

Even though the chips melted and made a spectacular river of chocolate over my Silpats and baking sheets, these cookies were fabulous. And the chocolate that stayed in the cookies was perfect. I guess I’ll be on the hunt for a more bakeable homemade chocolate chip. Or maybe Santa will bring me a very, very large box of dairy free Guittard chocolate chips.

dairy free chocolate chunk and walnut oatmeal cookies | doughseedough.net

Dairy Free Chocolate Chunk and Walnut Oatmeal Cookies
yields 2 dozen cookies

1/4 cup dairy free butter substitute
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup all purpose flour
1 cup old-fashioned oats
1/2 cup dairy free dark chocolate chunks, recipe below
1/3 cup chopped walnuts, lightly toasted

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, cream together butter and sugars until well combined and fluffy. Mix in vanilla and egg until well combined. Stir in flour and oats. Fold in chocolate chips and walnuts.
  3. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Bake in preheated oven for 12 minutes or until lightly browned. Let cool for 5 minutes on baking sheet before moving to a cooling rack to finish cooling.

 

recipe adapted from Cooking Light

Homemade Dark Chocolate Chunks
yields about 2 cups 

4 ounces unsweetened chocolate
4 tablespoons coconut oil
1 teaspoon vanilla extract
4 teaspoons stevia powder

  1. In a microwaveable bowl, combine chocolate, coconut oil, and vanilla. Microwave in 30 second intervals, stirring in between, until chocolate is melted and mixture is smooth. Stir in stevia.
  2. Line a baking sheet with a Silpat or parchment paper and pour chocolate on top. Use a spoon to smooth, being careful not to spread the mixture too thin. Freeze for about 30 minutes or until chocolate is hard. Break into chunks and use as desired.
  3. Keep leftovers in a freezer-safe covered container.

Note: I used Baker’s unsweetened chocolate in this. They don’t contain dairy, but the chocolate is made on equipment that also manufactures products containing milk.

recipe from Sugar Free Mom


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Jalapeno Cilantro Hummus

Hummus is one of my favorite snack foods. It’s so, so easy to make, but I’m guilty of buying hummus when I’m feeling extra lazy. The store-bought hummus is good, the store-bought spicy hummus is even better, but this homemade spicy hummus tops it all.

Jalapeno Cilantro Hummus | doughseedough.net

Jalapeno Cilantro Hummus

2 – 15 ounce cans garbanzo beans, drained
1/4 cup olive oil
3 limes, juiced (about 1/3 cup)
2 jalapenos, seeds removed and chopped (use 1 jalapeno for a mild hummus)
3 cloves garlic, minced
1 cup cilantro, chopped
salt and pepper

to serve: fresh cut veggies, pita chips, tortilla chips

  1. Place all ingredients into a food processor or blender. Blend until smooth. Season with salt and pepper, to taste.