Jessica DeMarra, Author at Sprouts and Chocolate

Movie Night at Home

Posted on October 23, 2013 October 24, 2013 by Jessica DeMarra

Since Mark and I had gone on vacation over a month ago we have not had a night off together. Working in a restaurant or any shift work can be grueling since your “normal” is from 4pm-12am most nights. Sleeping in until 11am is not considered a spoil but essential when you get to bed at 3am.

Thankfully this week we had a night off together. We planned a big elaborate night out on the town: dinner, drinks, and the works. When Mark got home from work the temperature had dropped considerably (down to a single digit), it was rainy and all we wanted to do was stay home and watch Netflix. Thankfully we could both agree on that. I searched around the pantry and the fridge for some movie snacks but wanted something more than microwave popcorn. I had some slightly older kale in the fridge. Little wilted, little yellowish and not acceptable for salad anymore. Not wanting to waste it I decided to make the wilted bunch into kale chips.

My mother use to make French onion dip with a container of sour cream and a Lipton soup pack mixed right into the tub. I have to admit I loved it when served with ruffle chips. I decided to make my own vegan version of this with a can of white beans, shallots, green onions and an onion stock cube (to make up for the Lipton pack).

Popcorn still made its appearance but instead of the microwave bag I popped kernels on the stovetop. Easy, fresh and I controlled the seasonings since most microwave popcorn is not vegan. I drizzled mine with melted Earth Balance butter and sprinkled it with nutritional yeast (full of vitamin B12!) and kosher salt. Cheesy popcorn? Yes please!

We cracked open some cheap beers (James Ready 5.5 which is vegan according to barnivore.com) and started our Netflix marathon of Community since we couldn’t agree on a movie. We watched more episodes than I care to admit but Barb couldn’t have been happier.

Spicy Sesame Kale Chips

1 bunch green kale (about 8 cups loosely packed)
½ teaspoon extra virgin olive oil
½ teaspoon toasted sesame oil
1-2 teaspoons Sriracha (I used 2 but I like it spicy)
1-teaspoon sesame seeds
¼ teaspoon kosher salt

Preheat oven to 300 degrees and line 2 baking sheets with parchment paper. Cut the main stem out of the leaf and tear into bite size pieces.

Wash and dry the kale (I just put mine through the salad spinner). Toss the kale with the rest of the ingredients. In a single layer place the kale onto the baking sheets.

Bake for 15 minutes and rotate the pan halfway through. Serve right out of the oven or at room temperature.

I may be guilty of eating a few before taking this picture. The kale will shrink considerably but they are crisp and delicious! A million times better for you than regular potato chips.

French Onion White Bean Dip

1 tablespoon Earth Balance butter
2 shallots, chopped fine
1 14 oz. can white beans, drained and rinsed well
1 onion bouillon cube or 1 teaspoon dried onion stock (I used GoBio onion stock cube)
¼ cup eggless mayo
1 cup finely chopped green onion
1-teaspoon soy sauce
1/8 teaspoon cracked black pepper

In a skillet melt the Earth Balance over medium heat until bubbly. Add the shallots and sauté for 5 minutes until softened. Add all the ingredients to a food processor and process until coarsely mixed. I did not want it to be entirely smooth but if prefer it this way just process longer.

Transfer to a serving dish and serve with corn chips. Prepare to stuff your face.

Not made in the sour cream container but it is well worth the extra dish to wash

When buying corn or corn products it is always best to buy organic when you can. Corn is one of the most genetically modified foods out there.

Cheesy Stovetop Popcorn

3 tablespoons coconut or vegetable oil
½ cup white popping corn kernels
2 tablespoons Earth Balance butter, melted
2 tablespoons nutritional yeast
Pinch of kosher salt

In a 4 quart pot heat oil over medium heat until shimmering. Add the kernels and cover with the pot’s lid. Once you hear the popping slow down or completely stop immediately take the pot off the heat and transfer into serving bowl. Add the rest of the ingredients and gently toss. Serve hot and cheesy!

And we are all set for our Netflix night!

What do you make for at home movie snacks? Do you find yourself going out a lot less in the colder months? Leave your comments below!

Meet Barb

Posted on October 22, 2013 October 23, 2013 by Jessica DeMarra

Barb watching television. I wish I was kidding. This is just how she sits.

Barb is my very fat and very lovable tabby cat. I know it may seem strange to write a post all about my cat (insert crazy cat lady jokes here) but she has a lot to do with my reasons for being vegan. But lets start from the beginning.

I got Barb almost two years ago from a friend of a friend whose newborn baby was allergic to cats. I was interested in getting a cat since I lived alone and growing up our home almost always had pets. She had contacted me and asked me how I felt about adopting a full-grown cat. I must admit I was nervous since I wasn’t sure how the cat would bond to me since she grew up from a kitten with her previous owners. I quickly accepted since the next option for the cat was the Humane Society.

The day came when my new cat was arriving and the entire family came to see her off. She was wrapped in a purple blanket like a baby and seemed very shy of new people. The mother told me her name was Muck-Muck and I assured the family, including a very sad little girl that I would take very good care of her. The mother warned me that Muck-Muck liked to hide in closets and is a little indifferent. With tears in their eyes the family left and Muck-Muck quickly found the closest hiding spot. I changed her name from Muck-Muck to Barbara after Barbra Streisand and Barbara Walters, two women I greatly admire.

After the first few days I tried everything to get her out of hiding from treats to toys to catnip and nothing worked. I accepted that maybe she was an indifferent cat and would hide all the time. Finally after a week she came out of hiding one very late night and slept on the edge of my bed.

Sleepy kitty and now fur covered blanket

Then things took a surprising turn. She became this aggressively affectionate cat; every sit on the couch I would take she hopped on my lap, sitting at my desk she would attempt to jump onto my desk and when she couldn’t she meowed until I picked her up.

This is normally how I write my blog minus the wine. It just happened to be a Friday when this picture was taken.

She truly hates all electronic devices that you are more paying attention to because it means you aren’t paying full attention on her. If you are standing up too long like while doing the dishes or working on a recipe she will paw at your legs so you will sit down so she can sit on you. This indifferent cat turned into a snuggle machine.

Barb hanging out on Mark’s lap

Now you are probably wondering what this has to do with me becoming a vegan. With Barb lying on my chest I could feel her breathe on face and her chest expanding. I feel her purring from my embrace and no matter where I am in the house she needs to be near me. This made me think about other animals and their interactions with humans. Unfortunately most of their encounters with humans have violent ends after a miserable life.

I have never snuggled up to a chicken before but it made me wonder about human to animal interactions besides a house pet. It bought me back to my childhood where my neighbors had two horses, both saved from a travelling carnival. We were told the big one; Tico was not as friendly as the smaller one Kat. We would come over with our apples and carrots and soon enough Tico warmed up to us. Despite being ridden all day by children they seemed happy to see us. It amazed me how just a little kindness went a long way for these horses. I am not suggesting you should find a tiger and bring him a treat but all animals deserve kindness and this kindness also including leaving them alone in their natural habitat.

Having and loving Barb made me wonder why I would eat one animal and not the other. I think pigs are adorable but at one time in my life I loved the taste of bacon and couldn’t imagine giving it up. After researching how animals are actually treated on a farm and the process they go through I am so glad I made the switch. Now being vegan I just feel better, body and mind.

What a weird sleeping position but obviously she has made herself comfortable.

Considering going vegan? Great! Don’t think you could give up meat and dairy? Ask yourself: Is that moment of eating worth all the suffering? Did your pet have any influence over your veganism?

Gluten Free Pumpkin Pie with Gingersnap Crust

Posted on October 12, 2013 October 21, 2013 by Jessica DeMarra

Mark and I get along about most things but one important thing to me that we don’t agree on is piecrust. He hates pastry piecrust and that is the thing I love most about pie. He won this holiday with his gingersnap piecrust but come Christmas it is all about the pastry! Compromise right? Be sure to cover the bottom of the spring form pan with tinfoil. No springform pan is leak proof so it is essential to cover it (see image below). I used a 7-inch pan but if you are serving for a crowd use a larger pan and modify the recipe to you pan size by doubling it. Did I mention that this is gluten free? Pie for all!

Cover your pan or the butter will leak out and make a mess of your oven

These are the cookies I used for the crust but any vegan gingersnap cookie will do.

Crust

1-cup (gluten free) gingersnap crumbs (I used 10 gingersnaps and processed them in a food processor until crumbs)
1 tablespoon melted Earth Balance Traditional
1 teaspoon evaporated cane sugar

Filling

Wet Ingredients

2 cups canned pumpkin (not pumpkin pie filling)
1/4 cup soy creamer
1 tablespoon Earth Balance, melted
Half of a banana, ~~mashed~~ (edit: pureed banana)
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice

Dry Ingredients

1/2 cup Sucanat
1/4 cup evaporated cane sugar
3 tablespoons cornstarch
2 teaspoons pumpkin spice (Check out my homemade Pumpkin Spice)
Pinch of table salt

For the crust

Preheat oven to 325 degrees. Cut a sheet of parchment paper and trace with a pencil the bottom of a 7” springform pan. Cut the tracing and line the bottom of the pan. Combine gingersnaps and sugar in a medium bowl. Add the melted butter and toss with a fork until well combined. Add crumbs to the pan and press crumbs firmly and evenly into the pans bottom. Bake for 10 minutes. Let cool on a wire rack. Turn up heat to 350 degrees.

Sorry I did not take more pictures of the crust making but this is what it should look like before it goes into the oven.

For the filling

In a large bowl combine all the wet ingredients.

In a medium bowl combine the dry ingredients.

Gently fold in the dry ingredients into the wet ingredients until well combined. Add filling to the prepared crust and bake for 40 minutes.

Before cooking the pie

After cooking the pie. It will darken as it cools.

The sides of the pie should be cooked but the middle still wet when you take it out of the oven. Cool on a wire rack for 1 hour. Cover with tinfoil and refrigerate for at least 4 hours or overnight.

Remove pie from refrigerator 30 minutes before serving. When ready to serve, unlock the springform and gently slide the pie into a serving plate. It is ok if the parchment paper comes with it. Cut and serve with vanilla ice cream. I like Coconut Bliss vanilla flavour.

Want a thicker crust? Just double the crust recipe and cook the same way

No ugly first slice here! Happy Thanksgiving!

Sautéed Green Beans with Fried Leeks

Posted on October 12, 2013 by Jessica DeMarra

I never really liked green bean casserole except for those fried onions from the can. I did not want overcooked green beans in a heavy sauce so a quick sauté and topped with the fried leeks is all that they needed. I am sure you don’t want to spend your Thanksgiving in front of the stove.

Fried Leeks

1 medium leek, white and light green part only
1 ½-2 tablespoons all purpose flour
¼ cup extra virgin olive oil
Kosher salt and cracked pepper

Cut the leek in half but leaving the root in tact. This will keep it together and easier to cut in pieces.

Slice leeks in very thin half moons. Throw away the root. Place the sliced leek in a medium sized bowl and fill with water. Rinse the leeks thoroughly and drain over a fine mesh strainer.

Dry with paper towels.

Line a plate with new paper towels. In a small bowl, toss the leeks in the flour.

Heat half the oil in a large nonstick skillet over medium heat until shimmering. Working in batches, add half of the leeks shaking off excess flour. Fry until golden brown, about 5 minutes. If they are browning too quickly, turn down the heat. Transfer fried leeks to lined plate. Sprinkle with a pinch of salt and pepper.

Repeat with the other half, adding more oil if necessary. Set leek aside. Clean out the pan and use for the green beans.

Green Beans

1-teaspoon extra virgin olive oil
1 pound green beans, trimmed and rinsed
1 tablespoon Earth Balance Traditional Butter
1-teaspoon fresh minced thyme
3 teaspoons fresh lemon juice
¼ teaspoon kosher salt
Cracked black pepper to taste

Heat oil in the non-stick skillet over medium heat until shimming. Add beans, salt and pepper to taste; cook, stirring occasionally, until brown fleck appear on the beans, about 5 minutes. If browning too quickly turn down the heat.

Add 1/3 cup of water to pan, cover and cook for 2 minutes. Uncover and increase the heat to medium high. Cook until water evaporates (it should only take 40 seconds). Add the butter, thyme and lemon juice and continue to cook until beans are slightly wrinkled. Add fried leeks to pan and mix until combined. Transfer to serving plate and sprinkle with salt and pepper.

Roasted Acorn Squash with Apple and Pecan Stuffing

Posted on October 11, 2013 October 11, 2013 by Jessica DeMarra

Turkey with stuffing is a classic Thanksgiving meal but I am sure the turkeys appreciate us vegans on every holiday. I wanted a beautiful and hearty entrée for Thanksgiving and not just a plate full of side dishes. Stuffing squash may seem like a lot of work but it is nothing in comparison to making a turkey. This recipe can be done in one hour (with a little planning) and is easily double or tripled for a large crowd. I bought the acorn squashes at Whole Foods in Yorkville and to my luck they were on sale for 99 cents a pound (usually $1.49 a pound). They also happened to be local and organic. While shopping I noticed the turkey prices at $4.99 per pound and that was on sale. Who said being a vegan is more expensive?

I hope you all have a wonderful holiday with family and friends. I am sure everyone is going to try and sneak a bite off your plate with this dish.

Stuffing Dry Mix

2 cups whole-wheat sandwich bread, crusts removed and cut into ½ inch cubes
½ cup whole pecans, toasted and roughly chopped

This can either be left out overnight to become stale or you can bake it at 200 degrees for 40 minutes. Just don’t forget you have it in the oven and accidentally crank the heat for something else like I did. When the bread is ready, place in a large bowl with the pecans and set aside.

Oh silly me forgetting stuff was in the oven. Thankfully I did not burn down the house, just the bread. With some planning, let the bread cubes sit overnight to become stale.

Squash Puree

1 delicata squash, peeled, seeded and chopped
1½ cups low sodium vegetable stock

Over high heat bring stock to boil and add the squash. Turn down the heat to medium and simmer until squash is fully cooked.

Place stock and cooked squash in a blender or food processor and process until very smooth. This step replaces the eggs in traditional stuffing recipes and adds a great flavour to the stuffing.

Squash Prep

2 acorn squash
1-tablespoon extra virgin olive oil
Kosher salt and cracked pepper

Preheat oven to 400 degrees. To prep you acorn squash, cut a slight amount of the bottom so it is able to stand on its own. Cut 1 inch off the top so it creates a lid for the squash.

Scoop out all the seeds and fibres.

Pierce the squash all over with a fork; coat both squashes (inside and outside) with oil and season with salt and pepper. Bake for 25 minutes standing up on a heavy-duty baking sheet or broiler pan lined with tin foil. While the acorns are cooking, make the stuffing.

Stuffing Wet Mix

3 tablespoons Earth Balance Traditional
1 yellow onion, chopped fine
1 celery rib, chopped fine
2 green apples, peeled, cored and cut into ½ inch cubes
¾ teaspoon kosher salt
½ teaspoon cracked black pepper or more to taste
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 tablespoon minced fresh sage
1½ cups low sodium vegetable stock

Do not substitute dried herbs for fresh ones for this stuffing. Fresh ones add more depth and flavour than dried.

In a 12-inch skillet, melt butter over medium high heat until bubbling. Add onions, celery and apples and cook until softened, about 8 minutes. Add the seasonings and herbs and cook until fragrant, about 1 minute. Add the stock and pureed squash to the skillet and cook for 3 minutes.

Add the skillet mixture to the dry mix bowl and combine with a wooden spoon until fully incorporated.

Add the stuffing to your semi-cooked hollowed out squash. If you have a bit of extra stuffing, add it to a broiler safe loaf pan and cook along side of the squash.

Cover the squash (and loaf pan) with tin foil and add the caps (with a drizzle of oil) to the baking sheet (cut side down) with the stuffed squash. Put it all the oven and cook for another 30-35 minutes.

The squash caps and squash should be easily pierced with a fork. Take the caps off the baking sheet and take tin foil off the tops of the squash and loaf pan and crank oven up to broil. Allow the stuffing to brown for 1 minute keeping a careful eye to ensure it doesn’t burn.

Serve with the caps on top of the acorn squash (like a lid) or on the side.

Let this vegan entree stand tall on your plate this Thanksgiving

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