Oh, Boy - Obento! Bow Tie Bear Bento

I'm cross-posting this from Sexy Vegan Mama, because it's simple enough that anyone can do it, and cute enough to share!

Happy Vegan MoFo!

Let's make one thing clear... I'm NOT one of those crafty moms who scrapbooks, decorates my house for every season, turns vintage suitcases into shabby chic conversation pieces, or makes masterpieces of boxed lunches.

I'm just not.

What I AM is a mama who's always looking for fun, easy ways to get food into my kids' bodies, while acknowledging our entire family's hodgepodge of food restrictions:

I'm vegan, Pepper has digestive issues (we're still working on identifying those -- she's heading toward a referral to a GI specialist), Curlytop and Snugglebug are allergic to Red Dye 40, and poor little Snugglebug can't have fruit if it's juiced or dried due to the change in sugar concentration.

(Oh, by the way, please go VOTE for this blog in the Circle of Moms Top 25 Food Allergy Mom blog contest! Sexy Vegan Mama was a late nomination, and there are only a few days left of the contest, so I have a lot of catching up to do! You can vote once every 24 hours. Thank you!)

I also don't have a ton of time on my hands, so when I see those crafty moms cranking out cute-as-a-button bentos, I'm absolutely floored that anyone, anyone would spend so much time creating a meal that's going to roll around in a backpack for a few hours before its precious owner gets around to eating it.

Still, there's something to be said for a cute lunch when you're a pigtailed princess in kindergarten or the first grade... So I made a quickie little bento that's so simple, even a caveman mom of seven can do it.

About the bento boxes -- I picked them up in a Tokyo hotel gift shop, and I'm sure I paid too many Yen for them, but they're adorable, and they've held up well over the past couple years, with just a bit of scratching to the adornment on the top lid. I haven't found the exact same ones online yet, but these are similar in design, except they include a spoon, rather than chopsticks. Plus, they're less than ten bucks. Woohoo!

(Read about my adventures in Japan here.)

They have a shallow tray on the bottom with a lid that fits snugly inside the edges, then a deeper tray on top, with removable partitions and a snug-fitting lid. On top of all of it is a clear, shallow, hard plastic top which creates a storage area for small plastic chopsticks (included in the set) or other tiny utensils. (I'm fond of keeping and reusing for lunches the diminutive plastic forks which come in Simply Asia's Sesame Teriyaki noodle bowls (they're vegan!), which I pack when I'm traveling to places where I'll be cooped up in a hotel room or where vegan options are hopeful, at best.)

Anyway, to make this bento, I:

• Cut vegan whole wheat bread slices with a bear-shaped cookie cutter (that link goes to the exact one I use)
• Made a sandwich with PB & J (no "J" for Snugglebug, as she can't digest the sugar, and if your kid's school has a "no nuts" policy, you can use tahini, or make whatever sort of sandwich your progeny will eat)
• Used a wooden skewer to pierce the bread where the eyes, nose and bow tie would be to help the "decorations" stay put better
• Placed a dried currant in each of the holes for the eyes and nose (I had to take Snugglebug's currants out before sending her off to school... She said, "Mom! Are you trying to make me sick? You know I can't have RAISINS!" I tried to argue, "They're currants, Honey, and they're just for the pictures," but... Cue dramatic meltdown.)
• Placed two dairy-free chocolate chips, point-to-point, at the bear's neckline for his bow tie
• Tucked cut broccoli florets around the bear
• Used an inexpensive cupcake paper to line the small compartment, then filled it with slivered almonds and dairy-free chocolate chips (I know they make fancy, colorful bento liners, but I'm cheap, and I always fail to plan ahead. Cupcake papers work fine.)
• Filled the bottom tray with baby carrots, garbanzo beans and fresh peas

That's it! Is that the simplest bento ever, or what?!

"Like" The Gonzo Mama on Facebook, and don't forget to see what's cooking with Sexy Vegan Mama today!

Cheesecake is a Privilege, Not a Right

Do any of you parents have wrestlers?

While I'm pretty sure I'll pack on an extra fifty pounds before this cookbook is done, I feel super-sorry for The Dude. He's borderline for his weight bracket and Mr. Wright (former state wrestler) has been training The Dude hard and serving as the food police.

So sad... The Dude didn't get any of this cheesecake.

I'll have to recreate everything after wrestling season is over. Oh, darn.

Sexy Vegan Mama Goes Pro and Other Exciting Announcements

Sexy Vegan Mama was getting a bit big for her britches over here - and I don't mean she was packing on pounds from all the desserts over the holidays. Even if she was, it's really not my place to point out her widening rear end.

*ahem*

No... What I mean is she's outgrown her little corner here at TheGonzoMama.com, and she's moved into a place of her own.

*sniffle* It's so hard to when they grow up and leave home.

Anyway, she's set up shop over at SexyVeganMama.com, where she'll be sharing her best family vegan recipes (like this one), stories about living the vegan life and more.

Oh! And she has big publishing news! Go check it out!

Catch Sexy Vegan Mama on Facebook, too!

WANTED: Vegan Bloggers for Fun, Adventure and Romantic Times

Well, maybe not "romantic times..."


I am: Sexy Vegan Mama with an exciting new project.


You be: A vegan blogger with a sense of adventure, a need for shameless self-promotion and the ability to write a riveting post. 


For more info, email me.

Sexy Vegan Mama: Kahlua Crinkle Cookies

Chocolate crinkle cookies are a childhood favorite of mine, and I hadn't had them in years so I set out to create a vegan recipe I could make and share with my friends. And, you know, a little booze couldn't hurt in dealing with those childhood memories, right? The result? Kahlua Crinkle Cookies! They have just a touch of coffee flavor, and they're delicious!





Kahlua Crinkle Cookies

Ingredients:

1 c. unsweetened cocoa powder
1/2 c. evaporated cane juice crystals or vegan sugar (I use Zulka, found in many supermarkets in the baking or Hispanic foods aisle)
1 1/2 c. packed brown sugar
1/2 c. canola or olive oil
2 T. Ener-G egg replacer, prepared with 6 T. warm water
2 t. Kahlua

2 c. unbleached flour
2 t. baking powder
1/2 t. salt

4 T. water

1 c. confectioner’s sugar, set aside

Directions:

In a large mixing bowl, combine cocoa powder, sugars and oil, mashing out any lumps and ensuring oil is evenly distributed.

Prepare egg substitute with Ener-G and water. Set aside.

Put cocoa mixture in microwave for 30 seconds, stir, microwave for another minute and stir thoroughly. Add egg substitute and Kahlua, then whip with a wire whisk or beater.

In a separate large bowl, combine flour, baking powder and salt, mixing well.

Add cocoa mixture to flour mixture, stirring until well mixed. Add water, a tablespoon at a time, and blend in to moisten dough. Cover dough with plastic wrap or put in a large zipper bag, then chill in refrigerator for four hours.

Preheat oven to 350 degrees.

Use a rounded teaspoon to scoop dough, then roll into balls, about 1 1/4" in diameter. Coat balls completely in confectioner’s sugar , then place on a lightly oiled baking sheet, flattening gently with the heel of your hand.

Great job for little ones
(who may not have had as much Kahlua during the waiting/chilling period as Mom)!

Bake for 10 minutes and allow to cool for five minutes before removing from baking sheet.

Makes about 65 dainty cookies.

Sexy Vegan Mama: Frangelico Shortbread Cookies

Last Christmas, I gave you my hearts...

As the mother of seven kids, I tend to adopt the philosophy that just about anything can be helped or made better by a shot or two of booze. That's why I created this veganized, booze-ified shortbread alternative.

I've been terrified of shortbread ever since that unfortunate communion experience, but I'd gladly accept these as stand-in sacraments!

Sexy Vegan Mama's Frangelico Shortbread Cookies

Ingredients:

3 sticks vegan margarine (I use Nucoa)
1 cup evaporated cane juice crystals or vegan sugar (I use Zulka, found in many markets in the baking or Hispanic foods section)
1 t. Frangelico
3 1/2 c. unbleached flour
1/4 t. sea salt
1/2 c. slivered almonds, coarsely chopped.

Directions:

In a large bowl, cream together margarine and sugar. Add Frangelico and mix thoroughly.

In a small bowl, combine flour, salt and almonds, then add to margarine mixture, stirring and stirring until all the flour is blended in. If the dough is too dry, you can add a teaspoon or two of water.

Gather dough into a ball, flatten into a thick circle, and cover with plastic wrap or put into a large plastic zipper bag. Put in refrigerator for an hour.

Preheat oven to 350 degrees. Remove dough from refrigerator and roll out to 1/2” thickness. Cut into shapes and bake on a lightly oiled baking sheet for 10 to 13 minutes.

Watch the cookies carefully and remove them from the oven when they first start to slightly brown around the edges. Timing is everything with these! If they stay in too long, the liqueur will scorch and then you will cry.

Let the cookies cool on the sheet for about five minutes (they’ll bake a little bit more on the sheet) before transferring to a cooling rack.

These cookies are crisp and crunchy and hold their shape well. I also think they'd be delightful with Gran Marnier or amaretto instead of Frangelico!

Sexy Vegan Mama: Amaretto Sugar Cookies

For all Mr. Wright's crazy mad skills, one thing he is not is a baker. Perhaps that's why, when he used the last of my vanilla extract making pancakes Sunday morning, he didn't put "Run to store immediately to buy more vanilla before Mama tries to bake something and turns into a vegan Betty Crocker in a homicidal rage" at the top of his list of priorities.

No matter... I'm used to improvising. Remember, I have seven kids. The art of making life work, even without the necessary ingredients, is a study I've (nearly) mastered. Cookies are slightly more important than life, but I decided to try the same technique.

That's how I ended up with Amaretto Sugar Cookies. (It should come as no surprise that - although her pantry may not be well-stocked - the Gonzo Mama's liquor cabinet is meticulously attended to and replenished.) Here's the jolly recipe:

Sexy Vegan Mama's Amaretto Sugar Cookies

Ingredients:

3/4 c. vegan stick margarine, chilled/firm (I use Nucoa)
1 c. evaporated cane juice crystals (I use Zulka, found in the Hispanic foods section at many stores or in the baking aisle) or vegan sugar

1 T. Ener-G Egg Replacer, prepared with 4 T. warm water and mixed well (or another equivalent of 2 eggs)
1 t. amaretto

2 1/2 c. unbleached flour
1 t. baking powder
1 t. sea salt

Topping:

1/3 - 1/2 c. evaporated cane juice crystals or vegan sugar
2 T. ground cinnamon

(Optional: You may omit the cinnamon and use candy sprinkles, or make your own colored vegan sugar sprinkles, if you're really ambitious. Mix organic coarse sugar with food coloring. Spread out on waxed paper and dry well. Wear gloves.)

First off, your arm will get very tired creaming and stirring and stirring, so I recommend taking a couple swigs of the amaretto right off the bat, before you begin mixing. However, it's a good idea to get all your ingredients out on the counter, so your amaretto-impaired self won't forget to put something in.

In a large bowl, cream together the margarine and cane juice crystals or sugar. Make sure there are no lumps of margarine hiding in there!

Add prepared egg replacer "eggs" and amaretto and mix thoroughly.

Add in flour, baking powder and salt, stirring until well-blended.

Gather dough into a ball and wrap it in plastic wrap or a large zipper bag, then put it in the refrigerator to chill for an hour or two.

Remove dough and preheat oven to 350 degrees.

Roll dough out to about 1/4" thick with a rolling pin, then use cookie cutters to shape. Carefully transfer cut cookies onto a lightly-oiled baking sheet, sprinkle with topping, and bake for 8-10 minutes, or until edge just begin to brown slightly.

I find the cookies are less likely to break when removing from the cookie sheet if I let them sit on the sheet after removing them from the oven for about ten minutes, then transfer them to a cooling rack.

These are also really good frosted with almond frosting. To make, blend confectioner's sugar with vegan margarine, vanilla soy milk and almond extract (to taste) until desired consistency.

Let's Get Ready to RUM BALL! Recipe: Sexy Vegan Mama's Rum Balls

I'm heading over to Spokane for a book signing tomorrow. The event has promised not only my stellar wit and dramatics, but also cookies.

Now, cookies are all well and good, but I find if I'm desperate for a good turnout, the promise of booze is much more effective than my sparkling personality. That's why I'm taking rum balls. Well, not just rum balls, but also Southern Comfort balls (which, we all know, are Mama's favorite) and Kahlua balls.

You, too, can bribe your loved ones with these grown-up treats. Here's how:

Sexy Vegan Mama's Rum Balls

Half of a 14.4-oz. box of graham crackers (Be careful and check labels. I found several brands with milk in them.)
1 1/4 c. confectioner's sugar
3 T. unsweetened cocoa powder
1 c. slivered almonds
1/2 c. rum, liqueur or flavored alcohol of your choice (vanilla vodka, peppermint schnapps, brandy, Gran Marnier, butterscotch schnapps... it's all good)
3 T. light corn syrup
3/4 c. cocoa powder, confectioner's sugar, or vegan sugar for rolling

Whiz the graham crackers in a blender or food processor (I use the Magic Bullet) until they are very finely ground and almost powdery.

Very finely chop the almonds with a knife or in a blender or food processor until they are in small, coarse bits.

Mix all the dry ingredients - except the cocoa or sugar you've set aside for rolling - in a large bowl, then add liqueur and corn syrup and stir until well mixed. Your arm will get very tired, and you may need to use more liquor (if your dough is too dry, you can put some more in the mixture, as well as in your belly). The dough should be stiff and sticky, and hold its shape when rolled into a ball.

Form into 1-inch balls (a melon baller works great!), rolling with the palms of your (clean!) hands.

Roll each ball in the cocoa, confectioner's sugar, or vegan sugar, coating well.

Line the bottom of a covered container with wax paper and place the balls inside, in a single layer. Put the container in the refrigerator for two to three days before serving, and threaten your husband with castration if he tries to sneak any before they're cured.

Sexy Vegan Mama: Pumpkin Cinnamon Rolls

My family loves cinnamon rolls, but I think they're sort of... *yawn.* When I was shopping for ingredients for my pumpkin pie, I picked up a 30-ounce can of pumpkin pie filling instead of a 15-ounce can, like the recipe called for, because it was cheaper. I figured I'd think of something to do with the other 15 ounces.

What I ended up with is nothing short of a miraculous revamping of the same-old cinnamon rolls.



Sexy Vegan Mama’s Pumpkin Cinnamon Rolls

Ingredients:

1 1/8 c. warm water (“baby bath water” warm - not too hot, or you'll kill the yeast)
1 1/2 T. dry yeast
2 T. oil
1 – 15 oz. can pumpkin pie filling

6 to 7 c. unbleached white flour
1 T. salt
2 T. evaporated cane sugar crystals or vegan sugar

2 to 4 T. vegan stick margarine, softened

1/4 c. evaporated cane sugar crystals or vegan sugar
1 t. ground cinnamon

Glaze:

Blend until smooth or desired consistency:

2 to 3 c. powdered sugar
2 to 3 T. vanilla soy milk
Add more powdered sugar or soy milk if necessary.

Directions for rolls:


Preheat oven to 375 degress.

In a small bowl, sprinkle yeast over water and allow to dissolve. Add oil and pumpkin, mix thoroughly.

In a large bowl, combine and mix flour, salt and sugar. Make a “well” in the middle of the dry mixture, then add liquid mixture. (See photos of this well/liquid thing if you don't get what I'm saying, here.) Stir liquid into flour until it’s too stiff to stir with a spoon, then oil your hands and knead the dough.

Add a little more flour or water if necessary to achieve desired consistency. Dough should be slightly sticky, but not totally clinging to hands or bowl. When dough forms easily into a ball, remove from bowl, put about a teaspoon of oil into the bottom of the bowl, and roll the ball of dough in the oil to coat it.

Allow to rise until doubled in size – about an hour.

Punch the dough down, divide in half and roll out on a floured board into two large rectangles – about 15” x 9”. Spread a layer of softened margarine over each rectangle.

Mix sugar and cinnamon, then sprinkle over buttered rectangles.

Starting at the wide end, roll the dough tightly into a long roll.

Slice, using a serrated knife, into 12 rolls. Place the rolls into oiled muffin tins and let rise for about 20 minutes.

Bake until golden brown on top, about 20 to 30 minutes.

Top with glaze while warm.

Sexy Vegan Mama: No-Tofu Pumpkin Pie

Around October of each year, I begin developing a strong, intense craving for pumpkin pie, and it doesn't subside until I break down and actually buy silken tofu (which I rarely use) sometime in November and find a recipe for pumpkin pie. This year, I was determined to find a recipe that didn't call for the slimy, squishy soy stuff. I found this one at Vegweb.com, but I wasn't crazy about the flax seed and wheat germ crust, so I used my tried-and-true Sexy Vegan Mama's Perfect Pie Crust. Also, I used spiced pumpkin pie filling instead of pumpkin and pumpkin pie spice, and made a few other modifications.

Here's the recipe as I modified it:

Sexy Vegan Mama's No-Tofu Pumpkin Pie

You’ll need:

1 – 9” pie pan
1 pie crust (I used my recipe)

Ingredients:

1 t. lemon juice
1 c. vanilla soy milk

1/4 c. unbleached white flour
1/4 c. oil
3/4 c. evaporated cane juice crystals or vegan sugar
1/4 t. salt
1 – 15 oz. can pumpkin pie filling
1 t. molasses

Directions:

Preheat oven 450 degrees.

In a small bowl, combine lemon juice and soy milk. Allow to curdle.

While waiting for the liquid to curdle, mix flour and oil into a paste, then mix in sugar and salt, blending thoroughly. Stir in pumpkin pie filling and molasses.

Add curdled soy milk and stir until smooth.

Pour into pie shell and bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees and bake for 40 to 50 minutes longer. The pie filling may be bubbling… be careful taking it out of the oven.

Let the pie cool thoroughly before serving. It’s even better if you put it in the refrigerator to chill before serving.

Sexy Vegan Mama: Deep-Dish French Apple Pie

Ah... Apple pie. Whether you make it with a traditional full-top crust, a lattice-top crust, or a French top, it's a perfect, tasty way to pack a few cubic feet of cellulite on your butt. My family likes a French topping, so that's the recipe I'll share with you.

First, if you haven't already, head on over to learn how to make my Sexy Vegan Mama's Perfect Pie Crust.




Sexy Vegan Mama's Deep-Dish French Apple Pie

You'll need:

A 9.5" deep-dish pie pan
A single pie crust (See my recipe)

Ingredients:

5 to 7 large (or 10 to 12 medium) Granny Smith apples, peeled and sliced (you'll need about 12 cups after slicing)

1 1/2 c. evaporated cane juice crystals or vegan sugar
1/2 c. unbleached white flour
1 t. ground nutmeg
1 t. ground cinnamon

Topping:

1 c. unbleached white flour
1/2 c. evaporated cane juice crystals or vegan sugar
1 stick vegan margarine

Directions:

Preheat oven to 425 degrees.

Combine sugar, flour, nutmeg and cinnamon, then stir into apple slices. Transfer sliced apples into prepared pie crust (the apples should form a small mountain - they cook down a lot when baking!).

You can add a few dollops of vegan margarine if you like it extra-buttery.

Prepare topping by combining flour and sugar, then cutting in margarine until crumbly.

Spread topping evenly over apples in pie shell. Bake 35 minutes, then cover entire top with foil and bake another 10 to 15 minutes.

This pie rocks served warm! The experts say so:

Sexy Vegan Mama: Perfect Pie Crust

It's a learned skill, making the perfect pie crust, but it's really the key to making perfect pie. I learned the basics by watching my mom in her kitchen, and developed my vegan baking skills later as a young adult, working in her bakery. It's not as hard as you might think to turn out a flaky, tasty crust without using butter. Check it out:






Sexy Vegan Mama’s Perfect Pie Crust
(makes two 10-inch pie crusts)

Ingredients:

1 cup vegan stick margarine (I use Nucoa)
2 2/3 c. unbleached white flour
1 t. salt
7 to 8 T. cold water

In a large mixing bowl, combine four and salt. Cut margarine into flour mixture using a fork or pastry blender. Knobby little pieces will form, and you want them about the size of petite peas.

Add water, one tablespoon at a time, tossing with a fork until all the dough is moistened and sticks to itself more than it does the bowl. It may take more or less water than the recipe calls for.

Roll the dough into a ball and remove it from the bowl. Divide the ball in half, forming two balls, then flatten on a flour-covered cutting board. Use a floured rolling pin on each flattened round to spread the dough into a 12” circle (13-14” for deep-dish pans).

To transfer the crust into the pie pan, fold it carefully in fourths, place it in the bottom of the pan, then gently unfold it. Using a knife or scissors, trim the crust to about a half-inch around the edge of the pan.

 Use your fingers to tuck the excess edges under.

Using your thumb and forefingers, gently pinch the thick edge of the crust all the way around the rim of the pan, creating a fluted edge.

Use a fork to prick the bottom and sides of the crust to prevent puffing while it’s baking.

If you are pre-baking your crust: Bake for 8 to 10 minutes in an oven preheated to 475 degrees.

If you are only making one pie: Seal the unused, unbaked crust in plastic wrap or a large zipper bag and put it in the freezer. It will keep up to three months if well-sealed. Let it thaw completely before baking.

It's a Vegan Thanksgiving, Sexy Mama! Recipe + Video: Tomato Sesame Pepper Rolls

Want to find more great vegan bloggers? Check out the 2010 blogroll at VeganMoFo!

These rolls are my family's favorite. I always make a double batch because I know 24 rolls won't be enough. This recipe can also be formed into a loaf (great for sandwiches!) or two bread braids. Also, try making soft pretzels out of it for a tasty change.





Tomato Sesame Pepper Rolls
(makes 24 small rolls)

Ingredients:

1/2 c. warm water (you’re looking for “baby bath water” warm – if it’s too hot, it will kill your yeast)
1 1/4 t. yeast
1 1/4 c. canned diced tomatoes, juice included (I like to use petite cut, but you can use regular diced)
3 T. oil

1 t. salt
2 T. raw sugar or evaporated cane juice crystals
1/4 t. ground black pepper
1/4 t. ground red pepper
1 1/2 t. black sesame seeds
1 1/2 t. white sesame seeds
2 c. whole wheat flour
2 c. unbleached white flour

Directions:

Pour water into a medium-sized mixing bowl. Sprinkle yeast over top and allow a few minutes to dissolve. (Tip: Start measuring your dry ingredients into a large mixing bowl while you wait.) Stir dissolved yeast into water, then mix in tomatoes and oil.

Combine dry ingredients in a large mixing bowl and mix thoroughly.

Using a spoon, make a “well” in the middle of the dry ingredients.

Well, well, well...

Pour the liquid mixture into the well.

Stir wet and dry ingredients together until the dough becomes too stiff to stir – then, it’s time to get your (clean!) hands dirty. (Tip: Pour a little oil on your hands first to help prevent the dough from sticking to them.)

Stirring up trouble?

Using your hands, knead dough until it’s elastic and not sticking to the bowl or your hands. You may need to add a bit more flour or water at this point to achieve the proper texture.

When the dough is properly elastic, form it into a ball. Put a little oil in the bottom of your bowl, place the top of the dough ball in the oil, coating it, then turn the ball upside down. You’re doing this to prevent the dough from drying out while it’s rising.

Allow the dough to rise in a warm place until it’s doubled in size (usually about an hour), then punch down and divide into 24 equal sections. Then, form your rolls. Here’s my video tutorial on how to do it:



Now, I like to put my rolls in muffin tins to give them a uniform shape, but you may place yours on a baking sheet or in a baking pan. Just allow enough space around each roll for the second rise.

This is a good time to preheat your oven to 375 degrees.

Allow the formed rolls to rise again to double their size (Note: Keep an eye on them – the second rise will take only about half as long as the first), then bake for 15 to 20 minutes. The baking time depends on the size of the rolls, and they will be done when they begin to brown slightly on top.

More holiday recipes:
Oat, Seed & Vegetable Loaf
Roasted Garlic & Basil Mashed Yams
Apple Almond Stuffing (or Dressing)