Muir Glen Organic Reserve Kit Giveaway!

Annually, Muir Glen Organic offers a limited number of tomato Reserve Kits made with special Harvest Sunset tomatoes.

Chosen specifically for their exceptional sweetness, the Harvest Sunset™ Reserve--a blend of yellow and red tomatoes, offer unique but complimentary textures, colors and flavor profiles.

This year's kit contains:

One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes

I don't know about you, but this is making me hungry for some soup or maybe some chili (fire roasted tomatoes in vegan chili, anyone?).

Each kit has a retail value of $10 (not including shipping). I will add details of how to order your own as they become available.

In the meantime, you can enter to win a Reserve Kit! Muir Glen has generously offered to give away one Reserve Kit to each of 5 lucky readers!

Enter to win using the Rafflecopter widget below:


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Please note that I need to pass along contact & shipping information from the winners to Muir Glen very soon after this giveaway closes so winners will need to check and respond to email promptly!

Guest Post by Erica of Cult of Kale: Tempeh Tacos with Roasted Artichokes and Spicy Sriracha Dipping Sauce

Today's post is the first ever guest post on The Vegan Kitchen blog! My friend Erica recently started a great blog called Cult of Kale (see details at the bottom of this post) and so I invited her to do a guest post here. She selected a tasty looking recipe from her own collection & I hope you all enjoy it!


I have to admit, I'm a little obsessed with Tempeh. When we lived in
NY, we would buy it in bulk from our local food co-op. When we moved to Arizona,
I was very disappointed that it was not carried by most
grocers in the area. We occasionally find it at an Asiana
marketplace, but mostly I buy it from Trader Joe's.

What is tempeh? Tempeh is a fermented cake or patty like product made
up of soybeans and sometimes grains. You can get them flavored, deep
fried, but usually double sealed in the refrigerated section
of a grocery store near the tofu. 

For this Meatless Monday, I was in a Mexican-food mood, so I decided
to make Tempeh Tacos with Roasted Artichokes and a spicy Sriracha
Dipping Sauce!

Tempeh Tacos

For this recipe you'll need:

• 1 package of tempeh
• 2 tablespoons of soy sauce
  of choice
• 1 small onion, chopped
• 1 bell pepper of choice,
  chopped
• 2 tablespoons of taco
  seasoning
• 3-4 flour tortillas or 6-8
  taco shells

Directions:

1. Prepare the tempeh by cutting into crumble size chunks and boiling
   in a small saucepan for 5 minutes with a dash of salt and a bay leaf.
   Dump water and bay leaves when finished.
2. While tempeh is cooking, saute the chopped onion and
   pepper with a little oil of choice.
3. When the onions are just starting to turn translucent, turn down
   the heat to medium and  toss the tempeh.
4. Let the tempeh cook with
   the onions and peppers for a few minutes then add soy sauce and
   seasoning.
5. Toss until tempeh is well coated, cooking a couple minutes longer.
   Turn off heat and place the lid on the pot, allowing it to sit on the
   burner for 5-10 minutes.
6. Stuff your tortillas or taco shells, add additional taco toppings
   like salsa, hot sauce, tomatoes or lettuce and enjoy!

Artichokes

For this recipe you'll need:

• Artichokes, as many as you want! My recipe is built for two, so
  adjust measurements as needed
• 2 cloves of garlic, whole
• 1 tablespoon of red pepper flakes
• 1/4 cup of fresh chopped cilantro
• 1/2 a lime
• oil, for roasting pan

Directions:

1. This is best to start before anything
   else, since you can get back to it while other foods are cooking.
   Place artichokes in a pot large enough to hold them and fill the pot
   with water.
2. Bring water to boil. Add two cloves of
   garlic, a tablespoon of red pepper flakes and a quarter cup chopped
   fresh cilantro.
3. Once boiling, cover the pot with lid and
   turn heat down to simmer. Allow to cook for 30 minutes.
4. Prepare roasting pan with a little bit
   of oil. Turn on broiler or oven up to 500°F.
5. Carefully remove artichokes from water
   with tongs and carefully place on a cutting board. Slice artichokes
   down the middle. 
6. Squeeze juice from the lime into the
   exposed inside of the artichoke halves.
7. Place the artichokes with the cut side
   down on the roasting pan and place carefully into oven. Cook for 5
   minutes.
8. Pull out of oven and allow to cool.
   Serve with favorite dip or some spicy Sriracha dip!

Sriracha Dip

For the dip you'll need:

• 1/2 cup of vegan mayo
• 2 tablespoons of Sriracha
• 1 finely diced clove of garlic (or 1 tsp of garlic powder)

Directions:

1. Mix all ingredients.
2. Enjoy!

I hope you enjoyed this recipe! You can find me on Facebook
and Twitter, as well as
right on my blog Cult of
Kale!

Erica D. is a longtime vegan studying Urban Horticulture and
Sustainability. Her blog, Cult of
Kale is a green lifestyle blog covering urban gardening, vegan
cooking and general tips on leaving a smaller footprint on our planet.
She lives with three kitties and her husband in sunny Arizona.

Maple BBQ Mashed Sweet Potatoes

Recently I happened to try a BBQ rub & discovered that it tastes amazing on sweet potatoes. I first tried it on sweet potato fries and then decided to see how it would be in instead of just on so I made these maple BBQ mashed sweet potatoes. I still want to try this rub on other veggies and other dishes, but I think this recipe is a keeper!

2 cups of sweet potato, baked & scooped from the skin
2 TBSP maple syrup, preferably grade B
1 TBSP Bella's Backwoods BBQ Rub

In a large bowl, mash the sweet potatoes with a potato masher; this would probably work in a food processor, but where is the fun in that? Stir in the maple syrup and the BBQ rub. Serve hot.

If you are interested in trying this recipe, Bella's Backwoods BBQ Rub is available from Rocco's Country Spice on Etsy.
Obviously, I did ask whether it was vegan before buying it. When I decided to post this recipe I asked him to give me a little more information about the rub so I could share it with you. Here is what Rocco had to say:

"A love for all things BBQ and a need to serve some of my vegan friends at our church dinners led to Our very own spice blend that is completely free of animal derived products and very minimally processed. Kosher salt and a special blend of spices sourced as local as possible, including FSC certified maple syrup, oragnic raw cane sugar, smoked paprika and a healthy dose of garlic are just a few ingredients in this unique blend. Bella's Backwoods BBQ rub is always made in small batches, and of course, made with a respect for those we serve."

Please note that the BBQ sauce he sells is not vegan; I have already checked.

This product was not provided for a review, I just happened to try it & love it & want to share it! Sorry for the lack of a photo, it was eaten before I got to take one. I may add one later.

Mom's Oatmeal Goes Tropical

I was at a diner/cafe not long ago with my family & ordered oatmeal. I was not expecting the "oatmeal" I was served; it was nothing like what I think of as oatmeal! Apparently some people think oatmeal should be gluey, slimy, goop. I disagree! My mom has always made oatmeal that is flavorful & a little bit chewy, and after the diner I found myself looking forward to a bowl of oatmeal like my mom makes. This recipe is a variation on the way she cooks oatmeal with a bit of a tropical twist.




1 cup water
1/2 cup rolled oats (old fashioned, not quick cooking)
1/4 to 1/3 cup fresh pineapple, diced or cut into small chunks
1/4 cup walnut halves, broken into pieces
1/8 cup raisins *
1/2 tsp cinnamon
1/4 cup vanilla coconut milk (like Silk or So Delicious brand)
1/8 cup maple syrup, preferably grade B **

In a medium saucepan, bring the water to a boil. Stir in the oats, walnuts, raisins, pineapple, and cinnamon. Reduce heat to medium and allow to cook until the oatmeal is softened but still a bit chewy, about 5 to 7 minutes. Remove the pan from heat and stir in the coconut milk and maple syrup. Allow the oatmeal to sit for a few minutes before serving but don't allow it to get cold.

Makes about 1 1/2 cups cooked. Obviously, use more or less cinnamon and maple syrup as you prefer!

* 1/8 cup is 2 TBSP so just use your TBSP if you don't have a 1/8 cup measure
** Grade B maple syrup is darker and has a stronger maple flavor. If you can't find any you can use Grade A, but I promise Grade B is worth looking for!

Red Tea Layer Cake with Rose Frosting

My favorite cake will always be chocolate but I also enjoy experimenting with different flavors. For my Grandma's birthday gathering I baked this lovely layer cake flavored with red tea, vanilla, and orange. The rose frosting is light, delicate, and not only tastes delicious it also smells wonderful!

A quick note about the cake recipe: I adapted this from a recipe I found years ago on a site called Cat Tea Corner. This site has since disappeared but I kept a printout of the recipe. If the person/people who used to maintain Cat Tea Corner read this please contact me; I miss your site and the fantastic recipes you posted on it!

The finished cake, assembled and frosted!

The batter in a 9" round pan.


Red Tea Cake with Orange and Vanilla

2 cups strongly brewed red tea, cooled to room temperature
2 TBSP vinegar
2 tsp vanilla extract
2 tsp orange extract (if you don't like orange use more vanilla instead)
3/4 cup safflower oil or other vegetable oil
2 cups cane sugar
3 1/2 cups unbleached flour
1 tsp salt (optional)
2 tsp baking soda
vegetable shortening, palm oil, or Earth Balance for greasing pans
additional flour for pans


Combine in the bowl of a stand mixer (or a large mixing bowl if you plan to use a hand mixer) the tea, vinegar, vanilla, orange, oil, and sugar. Mix these ingredients on low until combined. In a separate bowl stir together the sugar, flour, salt, and baking soda before adding them to the wet ingredients. Once everything is in the bowl of the stand mixer begin mixing on a low speed until the dry ingredients are somewhat incorporated and then increase the speed. Periodically stop to scrape the sides and bottom of the bowl and then resume mixing until the batter is uniform and any lumps are gone. Prepare two 9" round cake pans by greasing them with vegetable shortening or Earth Balance and then flouring them. Pour the batter into the pans, dividing it evenly between the two, and bake them at 350 degrees for 40 to 50 minutes. They are done when the middle springs back if poked gently and the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing it from the pans.

The remains of the frosting in my stand mixer's bowl after I assembled the cake.



Rose Frosting

1 cup palm oil or vegetable shortening
4 cups powdered sugar
2 tsp rosewater
1/4 cup room-temperature water
8 drops of India Tree red food coloring (optional)

Place the palm oil or vegetable shortening in the bowl of your stand mixer and set it to a medium speed for a minute or two. Add the remaining ingredients, except for the food coloring, and mix on a slow speed and gradually increase it to high. Periodically stop to scrape the sides and bottom to ensure there are no lumps of fat or sugar. The frosting should reach a light, whipped consistency. Add the food coloring 1 or 2 drops at a time, mixing thoroughly with each addition, until you reach the shade of pink you would like. I used 8 drops of India Tree plant-based food coloring for a nice light pink but if you use a different food coloring you may need more or less.

The frosting that will be situated between the top and bottom layers of the cake.




To assemble the cake just place the bottom layer on your serving dish and spread it with frosting, place the second layer on top, and then spread the remaining frosting around the sides and on the top. It helps if you use a wide knife so you have a greater flat surface with which to smooth the frosting.

Three Year Blogiversary Giveaway #3

For the final giveaway in celebration of my three year blogiversary having one winner just didn't seem like enough. That is why I postponed this giveaway by a few days so I could add more prizes and have more winners! This time I am giving away some kitchen items to four lucky readers. These are all made by a very nice lady who sells them at the local market every Saturday. I have bought numerous items from her in the past, some as gifts and others for use in my own kitchen, so I thought this would be the perfect thing to share! I'll post further instructions for entering below, but first, here are the prizes:

Prizes A (left) and B (right) are hand towels meant to hang on a drawer or fridge handle & each one will come with a cream dish cloth like the one placed between them.

Prize C is also a hand towel and it is paired with a green/blue pattern dish cloth.

Prize D is a floral print apron which has two pockets in the front, although it may be difficult to tell that from the photo. It is an adult size apron but it can be adjusted quite a bit since it fastens with ties at the back and at the top.


When the giveaway ends I will draw four winners and who gets what prize will be determined by the preferences each has entered into the Rafflecopter widget. The first drawn will get his/her first choice prize, the second drawn will get his/her first choice prize of the remaining prizes and so on. Each person who enters can only get one prize so if a name is drawn twice it will only be counted once (for the first time drawn). Please note that I am not entirely sure how the winners will show up in the widget once they are drawn since this is my first time using Rafflecopter for a mutli-winner giveaway but regardless of how they are shown the prizes will be determined in the manner I have just explained and not directly in the widget. I hope you have been enjoying this month's giveaways as much as I have!

a Rafflecopter giveaway

Three Year Blogiversary Week #2 Giveaway: Ingredients to Make Peachy Oolong Iced Tea

If you didn't read the week #1 post then here is the information you missed:

This month marks The Vegan Kitchen's third blogiversary! I've been posting recipes here for three whole years and I want to celebrate by saying thank you to my readers with giveaways and special recipes throughout May. I have a new giveaway to post each Friday through the 18th and then, if certain goals are met, I will have one final (even bigger) blogiversary giveaway on the last Friday of the month. The goals for that final giveaway are to reach 3,000 Facebook "likes" (1,000 for each year), 7,500 Twitter followers (2,500 for each year), and 300 email subscriptions (100 for each year). If you want that extra giveaway make sure you like, follow, and subscribe and let others know why they should too!

This week's giveaway is all the ingredients you need to make my Peachy Oolong Iced Tea, except for water and, if you want to make the syrup, frozen peaches. I've been drinking this almost daily since Spring weather arrived so why not join in? Enter below to win a box of peach tea, a box of oolong tea, and a 2 lb bag of vegan/organic sugar so you can make your own delicious iced tea!

Florida Crystals vegan/organic sugar, Triple Leaf Tea oolong tea, and Celestial Seasonings country peach passion tea



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