More Bun And More Bear

Friday, December 5, 2014


This year's Thanksgiving recipes all came from Oh She Glows. I was super busy this year and couldn't make up anything fun on my own, but these recipes are guaranteed amazing.

Pumpkin Pie Brownie Cupcakes

detox salad

green bean casserole

Shepard's pie

Butternut Squash Mac n Cheese

High Protein Garlic Mashed Potatoes

We also had fruit and So Delicious ice cream for dessert.

Bonus- the next day I fried leftover stuffing into cakes and had them with vegan sour cream and tofu scramble. Soooo good.

Saturday, November 15, 2014

Red Curry Ramen

Ramen is great in a lot of ways. It's cheap, easy to find, easy to make, and tasty. It also sucks in a lot of ways, it's super salty, a bit boring, and not that healthy. My solution is to always add something to my basic ramen. This version is spicy and sweet and super easy to make.

Red Curry Ramen Recipe-
1 pack oriental ramen
1 large bell pepper, chopped
1 can coconut milk
1/2 large onion, diced
1/2 cup mushrooms, sliced
2 tablespoons red curry paste

Mix half the can of coconut milk with 1 cup water and 1 tbsp curry paste, and the seasoning packet and bring it to a boil. While it is cooking take the onion, mushrooms and half the bell pepper and cook them until the onion is nice and clear. Then add them to the broth. Once the mix is at a full boil, add the noodles from the ramen pack. Cover and reduce to a simmer for 2 min, then pour into you bowls.
Take the remaining coconut milk, bell pepper and curry pasta and pulse in a food processor. Take the sauce and divide it between your bowls. 

Tuesday, November 11, 2014

Convention Snacks

I spent all weekend at a con in Jersey, and the husband and I hit up a local Asian market so we could pack out the hotel room with vegan snacks. Mochi, noodle bowls, sesame snacks and tea! We didn't eat anything from the hotel but these were great for times we were too busy to go out and find a restaurant.

Friday, October 17, 2014

Loaded Pumpkin Mini Muffins

I am no great shakes at baking, but as it gets colder I find myself with more time to spend indoors working on my skills. The fact I have a huge stockpile of pumpkin puree didn't hurt either. 
These tiny little nuggets of awesome are loaded full of good things. Dark brown sugar, vanilla, chopped walnuts, tiny chocolate bits and tasty spices like cinnamon and cloves.

Loaded Pumpkin Muffins-
1 1/2 cups of whole wheat flour
1 cup soy or almond milk (I like to use the vanilla kind for this)
1/2 cup pumpkin puree (NOT PIE FILLING)
1/2 cup dark brown sugar
1/2 cup vegan chocolate chips
1/3 cup chopped walnuts
2 Tbsp vegetable oil
1 Tbsp vanilla
1 Tbsp cinnamon
1 Tbsp ground cloves
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 flax egg (grind 1 Tbsp of flax seeds and mix with 2.5 Tbsp water and let sit in the fridge for 10 minutes, it will take the place of egg in the recipe!)

Preheat your oven to 375 and oil your muffin tin. I prefer coconut oil for this, simply rub the whole tray down using a paper towel. 
Then mix the dry and wet ingredients separately and then slowly combine, stirring as you go. You can use an electric mixer, but this is easy enough to stir by hand. Mix until all the dry ingredients have absorbed the liquids, make sure to get the sides!
Use a small spoon to fill the muffin tin, keeping the mix to just below the edge. Bake for 10 min or until fluffy and golden brown. Allow to cool for at least 10 min before removing the muffins from the tin.

Monday, October 13, 2014

Pumpkin Harvest Stew

Pumpkins, apples, cinnamon, potatoes, this stew has everything I want to eat when it's cold. Lately I have been getting home after dark form classes, and coming home to a warm meal is the best. Stew is good because I can cook it ahead of time and keep it warm in a crockpot while I'm gone. bonus- it makes the whole apartment smell awesome.

Vegan Pumpkin Harvest Stew
1 large can pumpkin puree (not pumpkin pie filling!)
4 cups vegetable stock
1 can coconut milk
4 yukon potatoes, chopped
2 medium carrots, chopped small
2 cups sliced white mushrooms
1 large yellow onion, diced
1 large granny smith apple, peeled and chopped
3 cloves of garlic, minced
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons thyme
2 tablespoons rosemary
1 tablespoon cinnamon
2 tablespoons olive oil or coconut oil

Chop carrots, onions, mushrooms, potatoes and apples and cook them on medium high for 15 minutes with the garlic in oil in a large soup pot. Then add the pumpkin puree, stock, coconut milk and spices. bring the mixture to a simmer and allow to cook for at least 30 minutes.
Pairs well with cider, pumpkin beer, stout beer and Halloween cartoon specials.

Tuesday, October 7, 2014

Vegan Apple Cinnamon Beer Bread

I am loving all the cold weather and rainy nights in my area right now. It lends itself well to some of my favorite activities, like watching horror movies. Last weekend I had a friend over, and my boyfriend, who makes bread all the time, helped me craft a really tasty snack for us to eat while watched. 
Beer bread is something I like making because it's easy and tasty, and I made this version more seasonal with the addition of apples and cinnamon. It's sweet and tastes great ith a cup of hot cider or spiced tea.

Apple Cinnamon Beer Bread-
3 cups whole wheat flour
2 granny smith apples, peeled and chopped
1 cup earth balance
1 cup chopped walnuts (optional)
12 ounces of beer (stout works well in this recipe)
1/2 cup sugar
1 tablespoon vanilla
1 tablespoon cinnamon
1 tablespoon allspice
3 teaspoons baking soda
2 teaspoons lemon juice

Preheat oven to 375 F. Combine flour, 1/4 cup of sugar, 1/2 cup of earth balance (melted), baking soda and beer in a large mixing bowl. Mix dough well and allow to sit. 
Then, in a saucepan, combine apples, lemon juice, the remaining sugar and butter, and spices. Cook on medium heat until the apples are tender. Remove from heat and mash with a potato masher or pulse a few times in the food processor until it has the consistency of chunky applesauce. Place in the fridge for 10 minutes. 
Mix walnuts and apple mixture into the dough. Grease your bread pan using a small amount of earth balance and a paper towel.  Then pour dough into the bread pan and place in the oven for 1 hour. Allow to cool for 15 minutes before cutting.