This Is the End Beautiful Friend

Gentle reader! We have come to the end of Vegan MoFo! Thank you to all my fabulous fans who have laughed and cried along with me this month. I do it all for you.
Is there a theme you particularly enjoyed and would like to see more of? Let me know in the comments. I'd like my blog to stay more active and will try to incorporate some features if people enjoy them.
Onward!

Panda With Cookie Bakes Delivers Cookies to You!

If you're tired of sending out chain store gift cards, this holiday send fresh baked vegan cookies to grandma instead! Panda With Cookie Bakes is happy to take special orders or choose from the delightful cookies in shop. Grandma will be delighted.

Wizard Monsters Now at Panda With Cookie

Wizard monsters are now available at Panda With Cookie! In all three sizes, they are prepared to charm your heart and battle the evil Lord Cookiesnatcher for the oatmeal scotchies.

Mofo Monday: Food I Eat

Vegan ice cream from The Hop ice creamery in Asheville, North Carolina. They always have a few vegan varieties and are always pleasant.
Carol presents the chocolate mint soymilk cake cone.

Vegan Product Sunday:DRSimpson Gallery

I thought I would take my mofo Sundays to post about some small businesses that are both vegan and run by vegans. Panda With Cookie is never paid for endorsements because we like to keep it classy. Please support small independent businesses!

Today's featured shop is DRSimpson Gallery which specializes in photo greeting cards. And what is better than a penguin with a plate of cookies?

There are multiple packs to choose from in her online shop, all starting at $18. Or you can opt for the surprise pack and let Dawn choose a set of 8 for you. These cards will be perfect for your weekly writings to me about your sojourn in Spain.

Cookbook Favorites: Snobby Joes from Veganomicon

My favorite sloppy joe recipe because I love lentils and they love me. From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (optional)
2 cloves garlic, minced
3 Tablespoons chili powder- I use less
1 1/2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1-2 tablespoons yellow mustard

-Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

-About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

-Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

-Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Tasteless Tablescapes

After a whole month of blogging, one might be feeling a wee bit isolated and lonely. Perhaps the pool boy decided to run off and leave for a winter in New Zealand with a cactus plant. Whatever your situation, now is the time to get back in the dating game! Toss off that old blue tablecloth you were using and slap on grandma's afghan. It shows that you have nesting potential. Add a centerpiece of a can of WD-40, a bag of flour and a stuffed bear wearing a sash that says Miss America 1975 and you will be the talk of the town!

What could be a better conversation piece for impressing a potential ladyfriend? I have no clue.

Sharp eyed viewers will note Mr. Bran looking out the window in the background. Perhaps a wistful expression as he waits for someone to save him from mother's decor.

The Brownest Thanksgiving Ever or Uncle Epidiah's Old Fashioned Stuffins

I generally celebrate Thanksgiving by myself and this year I wanted a plate of brown carbs. Success! Mac and cheese with Uncle Epidiah's Old Fashioned Stuffins. Stuffing stuffed with the punk rock chickpea gravy from Vegan with a Vengeance and baked in muffin tins.

The Stuffin.
The Stuffin opened. I wanted a thicker gravy so it wouldn't run all over the place. Frankly, it's a bit hard to see in the pile of brown that is my plate, but it is there and is most delightful.

Mr. Bran Bakes with Bisquick: Waffles

This is our final week with breakfast from Mr. Bran! This week he wanted to go with something classic and simple. Waffles:

2 c Bisquick
1 1/3 c soymilk
2 T oil
1/4 c. soy yogurt

Mix all together and cook in a waffle maker. Couldn't be easier.

The verdict: pretty dang good. Again, I served with apricot ginger preserves which I think improves the taste of most things.

Panda Raps: Kale

Kale!
Never fail
Greens!
Go with beans
Bake that shit with nooch
Kale chippin' foolproof.
Aw yeah.

Panda With Cookie at Viking Hall in Bristol, TN This Weekend!

Panda With Cookie will be participating in the 28th Annual Country Christmas Show at Viking Hall in Bristol, TN this weekend! Hours are Friday 9-6, Saturday 9-6 and Sunday 12-5. Please stop by and support the small craft business!

Amazing Savings Find O' The Week

Vital Wheat Gluten; $2.99

Mofo Monday: Food I Eat

Another old favorite is the chickpea spinach curry from Vegan With a Vengeance. This bowl is looking a bit ghostly but that's because I was in a hurry to take the picture so I could eat. Thus there is still steam streaming off the curry. Always a good choice.

Vegan Product Sunday: Soapwalla Kitchen

I thought I would take my mofo Sundays to post about some small businesses that are both vegan and run by vegans. Panda With Cookie is never paid for endorsements because we like to keep it classy.

Today's featured shop is Soapwalla Kitchen, which specializes in vegan and natural bath and beauty products. I am currently using the cardamom and ginger bar soap shown here, but all her scents are fabulous.

I am also hooked on Soapwalla's natural deodorant cream. I've been using it for roughly a year and love it. And I know some of y'all have been looking for the panda seal of approval before buying deodorant. This is your time!

Cookbook Favorites: Chicken Noodle Soup from 500 Vegan Recipes

I make this often every winter. I was lucky to test for 500 Vegan Recipes by Celine Steen and Joni Marie Newman and this soup is probably my favorite from the book. So easy, so delicious.

4 c chicken flavored broth
1 c fresh or frozen peas
1 c fresh or frozen corn
6 ounces tofu cut into 1/8 inch cubes
6 ounces noodles, your choice (I use rotini)

-Bring broth to a boil in a large pot
-Add peas, corn and tofu and return to boil
-Add the noodles and simmer 7-10 minutes or until pasta is done.

I often add other vegetables to this, such as carrots.

With many thanks to Joni and Celine for permission to reprint their recipe. Support your vegan cookbook authors!

Tasteless Tablescapes

Invite your friends over for a house party. They are all the rage these days! Have a good spread of your crafty products spread out on the table with prices clearly marked (just in case anyone thinks you're giving out very generous party favors). Make sure there is no food or drink anywhere in the vicinity as you do not want to get a stain on your tote bags!

Mr. Bran Bakes with Bisquick: Breakfast Pinwheels

Mr. Bran, top chef, has decided to help me out for Vegan Mofo by offering up some of his favorite recipes! Now, as we know thanks to Calpernia Addams, there is no shame in Bisquick. So each Thursday Mr. Bran will don his wee chef hat and mix up some Bisquick breakfast in the kitchen while I laze about on my chaise. This morning I will be huddled under blankets in bed while the pool boy makes tea. Mr. Bran emphatically does not do tea.

Today's recipe is for almond pinwheels:
2 1/4 c Bisquick
1/2 c soymilk
1 T Earth Balance softened
1/4 c sugar
1 t cinnamon
1/2 c almonds
1 T EB melted

-Mix the Bisquick and soymilk to form a soft dough. Knead a few times on a surface lightly dusted with flour or more Bisquick.
-Press or roll the dough out into an 8X11 rectangle.
-Spread the softened EB onto the dough. Mix the sugar, cinnamon and almonds together and then sprinkle on top of the EB.
-Roll up the dough on the 11 inch side to for a log. Slice into about 9-11 pieces and place on a baking sheet. Brush slices with melted EB
-Bake at 4oo degrees for about 8-10 minutes. Eat.

Mr. Bran exhausted after so much kitchen work.

The Verdict: These are pretty good. Bisquick makes really light baked goods so they are very airy.

Panda Raps: Tot's Delight

now what you hear is not a test--i'm tottin' to the beat
and me, the groove, and my friends are gonna try to find tots to eat
see i am panda c. and i like to say hello
to the black, to the white, the red, and the brown, the purple and yellow
but first i gotta eat eat the taters to the boogie
say up jump the taters to the tot tot boogie
let's tot, you dont stop
tot's the riddle that will make your body rock


Dedicated to the machoest of pineapples and his ruthless pursuit of the sweet potato tot.

New Personalized Monster Ornaments

Panda With Cookie is making personalized monster ornaments for you this holiday season! You get to choose the color and fabric of the monster and the color of the letter. Visit my etsy shop for details!

Amazing Savings Find O' The Week

Vegan white chocolate chips: 49 cents

Mofo Monday: Food I Eat

Panda likes cookies and I like to think they like me. Here are some I make regularly. Above are peanut butter white chip, below oatmeal scotchies.

Chocolate almond
Agave spice

Vegan Product Sunday: Silent Lotus

I thought I would take my mofo Sundays to post about some small businesses that are both vegan and run by vegans. Panda With Cookie is never paid for endorsements because we like to keep it classy.

Today's featured shop is SilentLotus on Etsy. SilentLotus focuses on original brush paintings and upcycled jewelry such as this sunshine and flowers vintage heart necklace.


I may or may not be partial to her panda print made from her original brush painting. Perhaps you, gentle reader, would like to send me an early Hanukkah gift? Delightful.

Cookbook Favorites: Fifty Fifty Buns from American Vegan Kitchen

These buns are my go to for the seitan burgers I make so often. Wheaty but never heavy. From American Vegan Kitchen by Tamasin Noyes. many thanks to Tami for letting me re-print her recipe. I can't recommend this book enough. Support your vegan cookbook writers!


3/4 c soymilk, warmed
1 T agave
2 1/4 t dry yeast
1/4 c warm water
1 T ground flax
1 1/2 c all purpose flour
1 1/2 c white wheat flour
1 1/2 t salt
3 T canola oil
1 1/2 T sesame seeds

-In a small bowl combine the milk, agave and yeast and let sit about 5 minutes
-In another small bowl combine the flax and water and mix well
-In a large bowl combine the flours and salt and mix. Add the yeast mix, the flax mix and the oil and mix well. Knead for about 10 minutes on a floured surface and form into a ball. The dough should be smooth and elastic.
-Lightly oil a large bowl and place the dough ball inside, turning to coat with oil. Cover with a clean towel and let rise about 1 1/2 hours.
-Lightly oil a baking sheet. Divide the dough into 6 balls and flatten slightly on the sheet. Cover and rest about 10 minutes and then flatten again and bruch with water and sprinkle with sesame seeds. Cover the sheet with a towel and let rise about 1 hour.
-Preheat the oven to 375 and then bake for about 14-17 minutes.

(Used by permission. Recipe from American Vegan Kitchen by Tamasin Noyes (c) 2010.)

Tasteless Tablescapes

Today's tablescape is only recommended if you have the panache to pull it off. You've been baking cookies for your friends who are coming to visit. How kind. But perhaps you started a wee bit early and they haven't arrived. Better test one to make sure they are delicious. Why yes, they are. Perhaps another. And another.
Before you know it you are passed out on the table in your robe and slippies with a carton of soymilk, an empty cookie sheet and a bag of Chick-O-Sticks you have no recollection of buying. And there your guests are on the front porch looking in the front door at your state of dishabille.
Like a good hostess would, offer them that bag of candy.

Mr. Bran Bakes with Bisquick: Biscuits

Mr. Bran, top chef, has decided to help me out for Vegan Mofo by offering up some of his favorite recipes! Now, as we know thanks to Calpernia Addams, there is no shame in Bisquick. So each Thursday Mr. Bran will don his wee chef hat and mix up some Bisquick breakfast in the kitchen while I laze about on my chaise and get lightly fanned by the pool boy.

Today's recipe is for garlic cheeze biscuits:
Mix
2 c Bisquick
3/4 c soymilk
1/2 c shredded cheese (I used some of my 5 pound Daiya supply)

Drop by spoonfuls and bake at 450 for 8-10 minutes.

Then take 2 T margarine and mix with 1/4-1/2 t garlic powder and brush over the top of the hot biscuits. Eat while in the company of the pool boy. Or Mr. Bran.

Verdict: These are pretty good. Very light and airy, so a bit different than the biscuits I am used to. But good.

Panda Raps: Scone Bakin'

Got me a scone
Gonna phone
My friends
They be hatin'
Cause I be bakin'.
Chocolate chip
too hip.
Cranberry walnut
in my gut.
Ginger pecan
I'm your man.
I'm just talkin' 'bout scones.

Dedicated to ms. scone over at Get Sconed!

Amazing Savings Find O' The Week

Jar of Marmite, breakfast of the gods. 99 cents.

Mofo Monday: Food I Eat

Mondays are reserved for random food I make and eat. These are a baked seitan burger that I tested for Joni over at Just the Food. I make these a lot but since acquiring a metric tonne of Daiya I decided to use her original suggestion with these and stuff them. The first picture shows the burger mixture being divided into top and bottoms and getting a sprinkle of Daiya in between.

And here is the finished product, covered with the amazing Bar B Cutie sauce and a side of sauteed kale and carrots. Served up on 50/50 burger buns from American Vegan Kitchen. The buns will make a few appearances this month.



A side note for the day: The good man at I-40 Vegan has posted a picture of the scalloped corn and okra casserole I blogged about last week. Get your okra on, my friends. Also, send some of those rolls he made for today. They look fab.

Vegan Product Sunday: Chirp Cards

I thought I would take my mofo Sundays to post about some small businesses that are both vegan and run by vegans. Panda With Cookie is never paid for endorsements because we like to keep it classy.

Today's shop is Chirp Cards on Etsy.
How can you resist the turtle?
Cards are $3.75 each and can also be bought in packs of 5 of your choice. Each card is hand cut and assembled and adorable. You will need that 5 pack so you can send me weekly missives about your backpacking adventure in Siberia.

Cookbook Favorites: Chickpea Broccoli Casserole from Vegan with a Vengeance

I don't know how many times I have made this recipe, but it never gets old. In the picture above I have added some Daiya cheese but it is most delightful made according to the recipe. From Vegan with a Vengeance by Isa Chandra Moskowitz. This is one of the first vegan dishes I made.

Three 16-ounce cans of chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets (about 4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt

Preheat oven to 350º F.

In a large bowl, mash the chickpeas well, using a potato masher or firm fork. It takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix; then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.

Transfer all ingredients to a 9 x 13-inch casserole dish (preferably glass or ceramic). Press the mixture firmly into the casserole. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.

Panda With Cookie at the Grover Fall Festival Saturday

Panda With Cookie will be at the Grover, North Carolina, Fall Festival from 10-5 on Saturday, November 6. Stop by and say hello!

Tasteless Tablescapes

Tablescapes! Such a hot topic these days. Now if you are like me you don't have the cash to buy a bunch of pretty, fancy dishes to suit the multiple tablecloths, vases and outfits you plan to decorate your table with. So I will provide you with some simple ideas that anyone can use to make their next dinner party fun!

Today's tablescape is what you get when you realize you are single and writing blog posts about your cat baking with Bisquick. A simple plate and glass with a vase full of liquor. Feel free to substitute in whatever alcohol is your preference.


I think the nice gold and black bottle caps really pop against the blue tablecloth. You can also omit the vase and simply place the bottles on the table but it will be a bit classier with the vase.

Mr. Bran Bakes with Bisquick

Mr. Bran, top chef, has decided to help me out for Vegan Mofo by offering up some of his favorite recipes! Now, as we know thanks to Calpernia Addams, there is no shame in Bisquick. So each Thursday Mr. Bran will don his wee chef hat and mix up some breakfast in the kitchen while I laze about on my chaise and get lightly fanned by the pool boy.

Today's recipe is super easy. Mix
2 c Bisquick
1 c soymilk
1/2 c soy yogurt

and then ladle onto a hot pan and cook. Flip when the pancake is gently bubbling on top. So easy even a cat as lazy as Mr. Bran can do it!


Verdict: Not bad. I ate these with apricot and ginger preserves which were good, but I prefer my Vegan with a Vengeance pancakes. But for Mr. Bran, I am pretty impressed.