Upside down cornbread beanie and weenie casserole

I am a big fan of upside food.

Whether it’s cakes or pizza pies (you better believe it), there’s something daring and risk-taking about eating food the wrong way up. And doesn’t everything taste better when it’s daring and risk-taking?

We’re also really into beanies and weenies here at the Chubby Vegan household. In fact, even our tiniest member devours bowls of vegan baked beans and smart dogs like they’re going out of style.

So we had the ingredients, we just had to figure out what we could turn «upside down.»

And what’s better than cornbread? It goes so well with chili, it would naturally taste good with beanies and weenies, right?


It’s simple, quick and really hits that comfort-food craving you’ve been having. I recommend saving it for a chilly night as well.

Upside down cornbread beanie and weenie casserole
(Serves 6-8)
28 oz can of vegan baked beans
4 vegan hot dogs cut into coins (we used Lightlife smart dogs!)
1 cup cornmeal

1 cup all purpose flour
1/2 stick of vegan butter
1 cup almond milk
1/4 cup agave syrup
2 flaxseed eggs (2 TBS flaxseed and 3 TBS warm water, mix and let it sit for 10 minutes)
2 TBS oil

Preheat oven to 375 degrees.

Mix together cornmeal, flour, butter, almond milk, agave syrup, flaxseed eggs and oil. Batter will be lumpy and coarse.
Grease a 9×9 casserole dish and pour baked beans into bottom. Next, add hot dog coins. Top with cornbread batter.
Bake for 45 minutes or until golden brown all over.
Scoop out and serve in a bowl with a smidge of sour cream or butter. Yum!

Fab Five Friday … the LAST VeganMofo

Well folks, it’s been real.

It’s been fun.

It’s been real fun. (I know that’s totally overused and cliche, but I’m in an overused and cliche sort of mood!)

We are literally just days away from the end of VeganMofo 2011 (I know I’m sad, who’s with me?), which means we’re also concluding our special VeganMofo edition of Fab Five Friday.

On a serious note, I’d like to just throw a huge thank you out to all the new followers who have taken an interest in this Chubby Vegan Mom and an even bigger one to all my fellow vegans who participated in VeganMofo. It’s so flipping wonderful and inspiring to read about all the positive things other vegans are doing all around the world. So give yourself a pat on the back because we kick ass. All of us.

And now, without further ado, I present the conclusion of VeganMofo Fab Five Fridays!

No. 1) Barefoot and Frolicking presents us with a super yummy recipe for Apple flip flapjacks which use two of my favorite (and severely underused ingredients) — buckwheat flour and quinoa! Not only do these fluffy disks look absolutely delightful, but they’ve actually got some bulk (aka really good for you) ingredients to them! Besides, who wouldn’t benefit from a little extra buckwheat in their morning?

No. 2) Kohlrabi and Quince baited me with her love of tiny foods. Aren’t all things better in miniature form? She focused her post on mini coconut cream pies (and even noted that apparently vegan meringue is possible, who knew?), which had ridiculously flaky and delicious-looking crusts.

No. 3) Cookies for alligator dedicated a post to another one of my favorite vegan tricks, Black bean brownies, proving yet again that we vegans are absolutely amazing at hiding good-for-you ingredients into not-so-good-for-you desserts. But don’t worry folks, she doesn’t actually feed any cookies to any alligators.

No. 4) I’m basically a new stalker of the My Peanut Butter’s Tachy blog. She’s a med student and a vegan, which happens to be a pretty sweet combo if you ask me. If you surf her page you might find some posts on what being a med student is like (even a vegan one), in addition to some super yummy recipes she tests out eats! Her most recent food audit on Slow cooker pumpkin white bean lasagna still has me drooling.

No. 5) The Awesome. Vegan. Rad. blog is literally everything it claims. It’s awesome, vegan and rad at the same time. I couldn’t help but notice an even more awesome, vegan and rad recipe for Ripoff Curried Mango Tempeh Salad. And if the crazy yummy photos don’t do it for you, this chick’s reasoning for spicing food up is pretty concrete … «just because, duh.» I couldn’t agree more!

That’s it y’all.

What do YOU want to win? Vote for next week’s giveaway!

We’re going out with a big ole’ VeganMofo bang here at Chubby Vegan Mom. To celebrate our week four theme (dessert!!!), to finish up this month of food on a positive note and to thank all of you who have recently become a fan of Chubby Vegan Mom, I’m going to give you what you want.

Is you cookie jar in need of some invading? Or perpaps your cupcakes aren’t quite ready to take over the world? Maybe your babycake is craving some babycakes? Whatever dessert book you’re hankering for you’re going to win.

There’s only a few exceptions: it has to be a vegan dessert book, it has to be shipped to the United States and it can’t be over $25 (I’ve got a child to feed, y’all). In the meantime, weigh in on my poll and see if you’re craving something everyone else is, too!

To enter, simply become a «follower» of Chubby Vegan Mom using the «follow» button in the right panel (it’s easy and you can do it using your Gmail, Yahoo, Twitter or Aim account) and leave a comment explaining why you want what you want!

Already a follower? No problem! Simply tweet the following: 
I want to win (Insert your desired book here) from Chubby Vegan Mom! You can win too:

A winner will be chosen at random on Monday, October 31.

What vegan sweets book do YOU crave?

Vegan Cupcakes Take Over the World 

Vegan Cookies Invade your Cookie Jar 

Vegan Pie in the Sky 

Are You Sure That’s Vegan? Vegan Clones of your Fav Desserts 

The Joy of Vegan Baking 

Babycakes: Vegan, (Mostly) Gluten Free and (Mostly) Sugar Free 

Sinfully Vegan

Quick and Easy Vegan Bake Sale 


Do you like how I used y’all up there? I think it’s an incredibly underused word, personally.

Bite-sized cheesecake (need I say more?)

I am a huge fan of any cheesecake-based dessert.

Whether it’s actual cheesecake, cheesecake muffins or cheesecake-chunk ice cream, you can pretty much sign me up if the words «cheese» and «cake» are smushed together.

These little bite-sized cheesecakes were a lot easier to deal with than one big-ole-pan-o’-cheesecake, especially when it came to the little bite-sized, homemade (aka squashed by hand) graham cracker pie crusts.

Speaking of graham cracker crusts, do not try to go the easy way route on this recipe and use a premade one, you’ll be sorely, sorely mistaken. This quick and (almost) painless method of a super rich, slightly sweet and salty graham cracker crust construction is seriously essential in relation to the over-indulgent cheesecake portion.

Bite-sized cheesecake
(Makes 24 mini-muffin-sized cheesecakes)
8 oz package of vegan cream cheese (we used Tofutti because we love it)
1/4 block of silken tofu (don’t you skip this ingredient, it helps bind the fluffy deliciousness together)
1/2 cup sugar
1 tsp vanilla extract
1 TBS lemon juice
1 TBS butter (it gives it a little richness)
Any kind of pie filling, fresh fruit or chocolate to drizzle on top

Pie crust Ingredients:
6-8 graham crackers (you may need a few more, it depends how good you are at crumbling them and how thick you like your crusts, you be the judge)
3/4 stick of vegan butter (softened)
1/4 cup sugar
1 tsp salt (this adds a whole new dimension of flavor to the crust!)

Preheat the oven to 350 degrees.
Take a masher, a sealed ziplock bag or your hand and start crumbling up the graham crackers in a smallish bowl.
Once crumbly (I like my crust to have a little texture to it, that and I’m lazy) add in the sugar, salt and softened butter.
Mix together until easy to pack and slightly crumbly.
Line two mini-muffin tins with mini-muffin wrappers and then take about 1 1/2 tsp of graham cracker and pack it in the bottom of a mini muffin. We like our crusts a little thicker so I packed a little more. Again, you be the judge of this. Some smaller chunks are OK and will work, but try not to have too many or else the crust won’t stick together.

In a medium bowl, whip softened cream cheese, sugar, butter and tofu together. Add in extract and lemon juice and blend (I use the whisk attachment on my mixer) until fluffy, light and hard to resist.

Spoon filling into muffin tins about 2/3 full and then bake in the oven on 350 degrees for 15 minutes. Take out and let the little bite-sized pieces of Heaven cool for AT LEAST an hour. They get super hot, super melty and gooey and need a little extra time to sit and regather their composure. Respect your cheesecake’s needs for a little alone time. Read a book, eat some celery or build a sand caste, whatever. Just let these bad boys rest.

Top with your favorite pie filling, fresh fruit or chocolate sauce. I guarantee you won’t be able to have just one!

Cheeseburger lentil loaf, it’s magical

I wish I had a big fabulous prelude to this recipe, but I don’t.

It’s basically vegan cheeseburger meatloaf. Only, we’re trying to reduce our intake of fake meat and super processed foods, so we sub lentils for the «meat» part. If you’ve never tried making a lentil «meat» loaf, I highly recommend it. It’s almost impossible to botch and with the right seasonings you can hardly tell the difference.

But this «Cheeseburger» lentil loaf appeases those cravings when regular meat loaf just won’t do.

Caution: you’re probably going to eat the entire loaf.

In one sitting.

This recipe is Chubby Vegan Mom tested and Pearyn approved!

Cheeseburger lentil loaf
(Serves 4)
2 cups cooked lentils
1 cup cooked rice
1/2 cup breadcrumbs (I used panko because I’m cool-o)
1 onion, diced
1 packet of meatloaf seasoning (you can make your own and it’s probably way better, but I was a lazy Chubby Vegan Mom today)
1/2 bag of cheddar Daiya cheese
3/4 cup vegenaise
1/4 cup mustard
Ketchup, to taste

Preheat oven to 400 degrees
Once you’ve cooked your rice and lentils, mix them together in a medium bowl.
Add breadcrumbs, seasoning, onion, Daiya cheese, vegenaise and mustard.
Blend until lentils are mashed and the mixture is sticking together.
Either place in a greased loaf pan or form into round/ovalish loaf and place in a greased casserole dish.
Bake for 30-40 minutes, broil for three minutes if you like the top a little crispy.

Not your momma’s coleslaw

Yesterday you might have noticed this giant mound of deliciousness on the plate next to my curry pita. Don’t remember and too lazy to scroll down and look for the picture?

I’ll refresh your memory.

It looks so creamy and normal, it’s hard to believe it’s vegan.

But don’t be mistaken. This isn’t your mother’s coleslaw. This is a flavorful, Asian-fusion slaw which balances out the almost sickeningly creamy vegenaise base with a tangy white rice vinegar and just the right amount of sesame oil. Add some bok choy stalks, a little fresh ginger and your run-of-the-mill coleslaw ingredients and you’ve got yourself a new spin on a family favorite. Even Little P couldn’t resist this delicious coleslaw and its extra zip, and she doesn’t even like vegenaise!

Not your momma’s coleslaw
(Serves 6-8)
2 bags coleslaw mix (because I was lazy and didn’t want to deal with the cabbage in head form)
1 cup shredded carrot
1 large onion diced
2 stalks bok choy
2 TBS sesame oil
3/4 cup white rice vinegar
1 cup vegenaise
2 TBS sugar
1 TBS dry mustard
1 TBS cumin

Dice veggies and toss them together in a large bowl.
Add sesame oil, vinegar, vegenaise, sugar, dry mustard and cumin. Fold ingredients until all the veggie are coated in a creamy-tangy layer.
Place in a food processor and «process» or «blend» for a few seconds (this will result in a super tiny, all the ingredients blend together) type coleslaw. (Just don’t overpurify and end up with a goopy mess)!
Place in the fridge for one hour and serve.