Yummy Soy Curls!!!
Thanks Mrs. Blackwood!

This was a picture of a soy curl dish I made yesterday following some of the principles from Mrs. Blackwood, an excellent vegan cook. Check out her website, Healthier Steps! You can go to her blog and find some wonderful vegan recipes! I’ve eaten at her house many times, and she has a reputation of never disappointed anyone with her meals.

You can learn more about Soy Curls by going to Butler Foods’ website.

When I was working as manager of the Hartland College cafeteria, I obtained a soy curl recipe idea from her.

These were her instructions and my modifications:

Mrs. Blackwood’s Soy Curl Recipe Idea

Baking the soy curls:
1. Boil water just enough to rehydrate the soy curls.
2. Add the soy curls.
3. Then drain the water out when the soy curls are hydrated.
4. Season them with: onion powder, garlic powder, Italian seasoning, salt and/or chicken style seasoning. Mrs. Blackwood uses chicken style seasoning instead of salt because it has more flavor, but if you don’t have it use salt and extra seasonings.
5. Taste the soy curls and make sure they taste like chicken. (I don’t know how chicken tastes like, so I just tasted them and made sure they tasted good.)
6. Bake the soy curls at 350 for 30-40 minutes.

Making a sweet mixture with veggies:
1. Saute peppers, onions, and garlic. You can cut the peppers the long way to look like an Asian dish.
2. Boil water and thicken it with cornstarch.
3. Add sweetener of your choice, salt and/or chicken style seasoning, coriander, thyme, and Italian seasoning.
4. Add the sauteed peppers, onions, and garlic to the mixture along with thawed out frozen tomatoes. Also, add carrots cut the long way.
5. Cook this mixture for a few minutes, and then add it to the baked soy curls to get a nice sweet and savory flavor.

This was another hit in the cafeteria!

Thanks a lot Sister Blackwood!

These were my modifications/techniques associated with this recipe:
1. After I mixed the sweet mixture with the soy curls, I added yeast flakes.
2. I forgot to drain the water out after hydrating the soy curls, but I was conscientious of making sure I didn’t add too much water. This was my first time making soy curls by myself.
3. I used farm peppers and farm tomatoes.

I liked this how it turned out!

Thank God for another good meal!

Four Layer Ice Cream Cake Recipe!!!

This is probably one of the most sought after recipes from me–especially when people actually taste and see the ice cream cake. This cake is for special occasions because it’s expensive and time consuming. However, your non-vegan family and friends will give you a BIG thank you when they finish eating it. Just ensure that you make enough…

Below is the ice cream cake instruction video, the recipe, and pictures from another ice cream cake that I made. Wow, a few years ago my friend and I filmed this video, and I had no idea what an ice cream cake was.

Filipe Ferreira’s Famous, Crowd Pleasing, Four Layer Ice Cream Cake Recipe:

Double Carob Berry Ice Cream Cake

Nilla Ice Cream with Strawberries:
1-cup almonds blanched or cashews
2 cups boiling water
2 Tbsp. Agar Agar
2 tsp. Lemon juice
½ tsp. Salt
1 ½ Tbsp. Vanilla Extract
1/3 cup honey***
2/3 cup maple syrup
1 can of coconut milk
1 pkg. Mori-nu Firm Tofu
3 cups fresh or frozen strawberries sliced

Blend the first six ingredients till smooth and then add the rest of the ingredients except the strawberries. Pour into ice cube trays or ice cream maker. If you put into ice cube trays after it is frozen, send it through the Champion Juicer. When it is an ice cream consistency, add the strawberries.

Cappuccino Ice Cream with Roasted Almonds:
1 cup almonds blanched or cashews
2 cups boiling water
1 Tbsp. Vanilla extract
½ tsp. Salt
2 tsp. Lemon juice
1 ½ Tbsp. Agar Agar
1 ¼ cup sucanut
1 pkg. mori-nu Firm Tofu
1/3 cup Roma (coffee substitute)
2 cups chopped Roasted Almonds

Blend the first six ingredients till smooth, and then add the rest of the ingredients except the roasted almonds. Pour into ice cube trays or ice cream maker. If you put into ice cube trays after it is frozen, send it through the Champion Juicer. When it is an ice cream consistency, add the roasted almonds.

Carob Cake:
3 1/3 cups whole wheat pastry flour
2 Tbsp. Ener-G Baking Powder
2 cups Sucanut
1 tsp. Salt ½ cup carob powder
2 Tbsp. Roma (coffee substitute)
1/2 cup olive oil
½ cup coconut milk
1 ½ cups of water
1 ½ Tbsp. Vanilla

Mix dry ingredients in one bowl and the wet ingredients in another.

Combine liquid to dry ingredients and mix until moist and most lumps are removed.

Pour into two 9-inch cake pans and bake immediately in preheated 350 oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Assemble:Take one layer of carob cake and place it on the bottom of a spring pan and then add your cappuccino ice cream, layer again with the cake, and finish off with the ice cream with strawberries. Let it set in the freezer for at least 5 hours, better over night.

***If you don’t you honey, you can sweeten the ice cream with agave nectar. Also, you could just do two layers of the cappuccino ice cream. That’ll save money and still leave a great impression on your guests!

My Classic Video

This is a classic vegan video that I did with my friend Filipe a few years ago. He and I made all the food in the video including the four layer ice cream cake!

The message is the video embodies the concept of OpenSourceVegan.com: we wanted to offer people something better.

It’s Been 1 Year

August 7th, 2010 was the date that dated tbe start of my ten week internship at Wellness Secrets. Now, I’ve spent two months here as a staff, and so far, it’s been a blessing. However, it’ll take a year to give a clear evaluation of this non-profit, health education center.

Church’s Veg Potluck

I’m new here to Arkansas, but it seems no matter where I go, I’m able to eat very well. Two Sabbaths or so ago, I brought my iPhone with me to church to share with you some of the wonderful plant based dishes I eat on a regular basis.