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.