Vegancognito

P-p-p-pizza!

2010-04-14T21:15:00.000-07:00

Everybody loves pizza, even {and especially!} vegans. When I went vegan, I thought my pizza days were over. Silly rabbit that I was - turns out vegan pizza is especially good!

The Ninjahusband and I love to make pizza together at home. Unfortunately, our opinions differ on appropriate toppings, but one thing we can agree on is our dough. He is a master of dough-making, and we have recently discovered {and tweaked} what we think is the best pizza dough recipe out there.

Super Sneaky Ninja Pizza Dough
Makes 2 crusts, 4 mini crusts, or 3 calzones

2 tbsp dry active yeast {or 2 packets}
1/2 tsp sugar
1/2 cup warm water
3 1/2 cups flour
3 tbsp olive oil
1 tsp salt

1. Gently whisk together yeast, sugar, and water. Set aside for 5 - 10 minutes, until the yeast has "bloomed". You will know it is ready when it looks kind of frothy and bubbly.

2. Combine flour and salt in the bowl of a stand mixer, with the dough hook attached.

3. Add the yeast mixture to your flour, as well as the olive oil, and knead with the dough hook for 5 - 10 minutes until thoroughly mixed and elastic.

4. Dump the dough out onto the counter, and knead a little more, until the dough is easy to work with. Divide into 2 for regular sized pizzas {or 4 for mini pizzas, or 3 for calzones}, and stretch each into an approximate crust shape. Let rest for 10 minutes.

5. Stretch the dough again into its final, desired shape. Top, and bake at 500 F for 12 minutes, until the edges are golden.

You can top your pizza with anything you like. The possibilities are endless. With pizza nowadays, I like to think outside of the "cheese" realm, however the pizza above features Teese vegan cheese, Smart Deli pepperoni, green peppers, and black olives. I also made a killer calzone the other day with Daiya vegan cheese, Smart Deli pepperoni, green peppers, sauteed mushrooms and garlic, and black olives.

Mmmm pizzalicious!

White Girl Daal

2010-04-13T20:55:00.000-07:00

In our household, Indian-inspired food is queen. Ever since he was 10 months old and had his first taste of channa masala, the Supertoddler has devoured Indian food like it was his last meal. I have a couple of good Indian cookbooks, and we have an amazing Indian restaurant in the area. Those things, paired with the emergency Amy's frozen Indian food dinner have been able to fulfill almost any need for the cuisine that we've had over the last couple of years. I've not really ventured off into my own territory, making my own creations using those flavorful ingredients...until now.

I've never found a daal recipe that I've been satisfied with. They always seem to come out very bland and lacking the umph daals have in restaurants. One night, when Supertoddler was begging for his beloved Indian food, I decided to try my hand at creating my own simple daal from quick-cooking red lentils. How hard could it be?

The resulting daal, although possibly not very authentic {I don't know, any seasoned Indian chefs, help me out here} was flavorful and rich, and the leftovers were lovely for days to come. It is now the Supertoddler's favorite dish, and he asks for it often. I present to you...White Girl Daal {so respectfully named on account of my inability to assure you of any degree of its authenticity}.

White Girl Daal
Makes 4-6 servings.

3/4 cup red lentils, rinsed and picked over
water {I'll explain amounts later}
1/2 tsp tumeric
1 medium yellow onion, diced
1 14.5oz can diced tomatos, drained {or one large tomato, chopped}
2 tbsp canola or other mild-flavored oil
1 clove of garlic, minced
4 curry leaves, chopped {optional} - you can find these at an Indian market
1 tsp cumin
1 tsp coriander
1/2 tsp garam masala {an Indian spice blend}
salt, to taste

1. In a medium pot, combine lentils, 1 1/2 cups of water, tumeric, and onion. Bring to a boil, and simmer for about 20 minutes, until the lentils are tender and starting to break apart. During this simmering time, stir the lentils every few minutes, and if they look like they are getting low on water {and trust me, they will} add another half a cup. I honestly have no idea how much water I usually add to this, as it varies every time. Just keep an eye on it, trust yourself, and add water as you feel it is needed.

2. Add the tomato, and continue to simmer as you prepare the other ingredients.

3. Heat the oil in a skillet over medium high heat. Add garlic, curry leaves {if using}, and spices. Sautee until the garlic is golden {but not burnt!}. Add this mixture to the lentils, and stir to combine.

4. Season with salt to taste, and allow to cook for another 5 minutes to blend flavors. Serve with rice or flatbread.

Cashew Fettuccine Alfredo

2010-03-23T10:28:00.000-07:00

In my pre-vegan {pregan? heh} days, one of my favorite things to order in an Italian restaurant was fettuccine alfredo. Since going vegan, I have been searching for a good alfredo recipe, but as of yet have come up short.

This recipe from VegWeb, called Cashew Fettuccine Alfredo, is closer than anything I've tried thus far. I feel like I'm on the right track now. Some spice modifications, and I think this recipe will be spot on.

Cashew Fettuccine Alfredo
Makes 6 servings.

1 lb fettuccine pasta, cooked al dente
1 cup raw cashews
3 cups boiling water
1 tbsp lemon juice
3 garlic cloves, crushed
2 tbsp olive oil
6 tbsp nutritional yeast
1/4 tsp nutmeg
salt & pepper to taste

1. Grind the raw cashews in a food processor or blender until finely powdered. Slowly pour in the boiling water and process until smooth. Add lemon juice, garlic, olive oil, nutritional yeast, and nutmeg, and continue processing until the sauce has thickened and is well blended.

2. Pour the sauce into a large pan with the noodles, and toss gently until the sauce thickens and is hot. Salt & pepper to taste. Serve with peas, broccoli, and/or garlic bread.

Pretty Much the Best Blended Salsa of All Time

2010-03-22T10:19:00.000-07:00

As a counterpart to the ever-delicious Pretty Much the Best Hummus of All Time, I bring to you Pretty Much the Best Blended Salsa of All Time.

As a general hater of anything that includes raw onions, the only way I can truly enjoy salsa is in its blended form. I've tried many a time to make blended salsas at home, with raw tomatoes, only to end up with grainy, mushy, and sickly orange concoctions. While researching salsa recipes on the internet, I found a recipe where the author used canned tomatoes for his salsa.

Canned tomatoes? OH THE HORROR! Say it ain't so! But it is so. And they make the best blended salsa you will ever put in your mouth. Swallow your authenticity-related pride and make this salsa. I promise you will not be disappointed.

Pretty Much the Best Blended Salsa of All Time
Makes a large jar full.

1 28 oz can whole tomatoes, slightly drained {how much liquid you keep is up to you, I like to keep about half}
1/2 bunch cilantro leaves
1/2 onion, chopped
2 cloves garlic, smashed
2 or 3 Guajillo or other dried chiles, rehydrated in hot water for 20 minutes
juice from 2 limes
2 jalapeno peppers, seeded and chopped

Blend everything in your food processor or blender until it reaches your desired consistency. Taste and add salt as necessary. Store in a glass jar in the fridge.

Gnocchi with Zucchini and Portabella Mushrooms

2010-03-21T10:12:00.000-07:00

As much as possible, I try to feature my own recipes on this blog. However, sometimes a recipe from a fellow vegan's blog stands out so much that I simply must mention it here as well. Gnocchi with Zucchini and Portabella Mushrooms from Fat Free Vegan is just one such recipe.

This simple dish is easy to put together, nutritious, and absolutely packed with flavor. It is one of my top 10 favorite foods, hands down. The author is critical of it on her blog, but I made the suggested change of cubing the zucchini instead of cooking it in ribbons, and it comes out perfectly for me every time.

I'm a cook who is not shy to add a little olive oil to a pan to help the cooking process along, and I have the belly to show for it. Despite the temptation to do so in this recipe, I refrained, and was richly rewarded with the deeply caramelized flavor of the zucchini and mushrooms. Every bit of the goodness is deglazed off the bottom of the pan by the tomatoes. You may not have faith in this dry cooking method as you're making this recipe, but trust me. Follow the directions, and you will come out with an end result that sends your mouth on a flavor trip through the planets.

This dish is so loaded with vegetables that you don't even really need a vegetable to round out your meal. The photo above shows the gnocchi served alongside some black bean croquettes with vegan hollandaise sauce. Scrumptious!

Mexican Rice

2010-03-20T10:03:00.000-07:00

While in Arizona visiting a good friend, we went to a wonderful Mexican place for dinner. I thought we had good Mexican food here in Utah, but it's NOTHING compared to the Mexican in Arizona! I thought my tastebuds were going to die of happiness.

Surprisingly, the highlight of the meal was the chile and tomato-studded Mexican rice served on the side. It was extremely flavorful, and the little pieces of green chile and tomato throughout the rice were dynamite.

As soon as I came home, I had to recreate it.

Mexican Rice
Makes 6 servings.

2 cups white rice {long grain would be especially good here, as it wouldn't be as sticky as the short grain I used}
4 cups good vegetable broth {I used Better Than Bullion No-Chicken Broth}
1 14oz can diced tomatoes, undrained
2 6oz cans diced green chiles, mild or hot, depending on your spice tolerance, undrained
2 tbsp olive oil
salt, pepper, and fresh lime juice, to taste

1. In a medium pot, combine rice, broth, tomatoes, chiles, and olive oil over medium high heat. Bring to a boil. Turn heat to low, cover rice, and cook for 15 - 20 minutes, until rice is tender and liquid is absorbed.

2. Season to taste with salt, pepper, and fresh lime juice. Serve alongside any Mexican dish. In the picture above, the rice was served alongside chile lime refried beans.

Filled Cupcakes

2010-03-19T09:56:00.000-07:00

I've recently made a wonderful discovery -- most Jello Instant Puddings are vegan. The milk you would usually make them with isn't of course, but that can be remedied. Soy milk doesn't have enough fat in it to get the pudding to set up, but coconut milk has enough and more! In place of the 2 cups cow's milk called for, I make it with 1 1/2 cups coconut milk and 1/2 cup soy milk, and voila! Instant vegan pudding.

I don't like to eat the pudding straight as it is, with that amount of fat in it {although it's good for getting some extra fat and calories into Supertoddler on days when he's not eating enough}. However, pudding made in this manner is PERFECT for filling cupcakes.

In the cupcake pictured above, I used the Golden Vanilla Cupcakes recipe from Vegan Cupcakes Take Over the World, poked my finger in the middle of the cooled cupcake, and piped the pudding right into the middle. I then covered the cupcake with gnache {you can also use vegan buttercream frosting}. It resulted in a delicious "Boston Cream Pie" cupcake, perfectly rich and decadent.

The flavor combinations are endless: pumpkin chocolate chip cupcakes with "cheesecake" filling and cinnamon buttercream frosting, vanilla cupcakes with chocolate filling and chocolate butter cream...use your imagination.

I've gotten dozens more compliments on my cupcakes since I started filling them with pudding, and little do they know...I cheated. Shhh...don't tell.

Super Toddler's Little Vegan Meals - Mac n' Cheese

2010-03-18T09:43:00.000-07:00

Yes, I too sometimes feed my kid mac n' cheese and hot dogs, just like every other parent. The difference is that the mac n' cheese I make isn't from a blue box, and no animal ever had to suffer to make our hot dogs. Supertoddler's Little Vegan Meal on this occasion is mac n' cheese, sliced veggie dogs, orange sections, and steamed mixed vegetables. Quick, affordable, and nutritious!

I have many different mac n' cheese recipes that I make on a regular basis, but the quickest, easiest {and Supertoddler's favorite} mac n' cheese recipe is from the Fat Free Vegan blog. Supertoddler and I always halve the recipe {the full recipe makes a TON}, and we leave out the cayenne pepper. It can be whipped up in the amount of time it takes to boil the macaroni, and is made from ingredients that I always have on hand. As an added bonus, it has hardly any fat, lots of nutrients, and is extremely delicious {the Ninjahusband and I love it too!}

After you make the sauce, and while the macaroni is cooking, you have time to peel an orange, pan-fry a veggie dog {we like Smart Dogs brand}, and nuke some frozen vegetables. Dinner accomplished!

1000 Vegan Recipes Update - 1/28 - 3/12

2010-03-17T09:37:00.000-07:00

Quick Apple Crisp

Vanilla Walnut Cookies

Drop Biscuits

Spiced Apple Pancakes

This last month I've been screaming busy with work, traveling, and re-tiling the kitchen floor. As my life starts to calm down, I promise both my posts for this blog and the 1000 Vegan Recipes blog will become much more frequent!

Anti-Superbowl Party -- A Much Belated Account

2010-03-16T09:12:00.000-07:00

Ninjahusband and I are both completely disinterested in watching sports. We can both think of dozens of things we'd rather do than watch a sporting event. Thus, it's become somewhat of a tradition in our house to have an Anti-Superbowl Party, where we play video games and eat copious amounts of amazing food. This year we had my good friends Dean & Kristina, the Wondersisters, and Supertoddler's girlfriend {Super H} and her family over. We had an amazing time eating and playing Rock Band while laughing, talking, and creating a general ruckus.

The menu was elaborate and took a lot of effort, but was completely delicious. I served:

Phyllo-Wrapped Asparagus Spears and Stuffed Mushrooms drizzed with truffle oil {pictured above}

A Variety of Dips: creamy hummus, blended salsa, smooth guacamole, and butternut squash dip, served with whole grain and blue corn tortilla chips

Mediterranean Pizza: hummus "sauce", sundried tomatoes, artichoke hearts, greek olives, and roasted red peppers

Veggie Patch Pizza: carrot butter pate, slivered red onions, shoestring beets, and broccoli

Thai Pizza: creamy peanut sauce, red bell pepper, grated carrots, bean sprouts, chopped peanuts, and cilantro

Taco Pizza: enchilada sauce, Mexican-style "ground beef", Favorite Cheese Sauce, lettuce, tomatoes, and vegan sour cream {this was the favorite of the evening}

For dessert there was Cinnamon Swirl Pumpkin Cheesecake and fudge {not pictured}.

After that much work in the kitchen, it was nice to relax and hang out with my friends, and enjoy all that great food with them!

Vegan Sour Cream Chicken Enchiladas

2010-03-15T08:48:00.000-07:00

I don't feel like this recipe really needs any introduction; who doesn't love enchiladas? Especially creamy, cheesy, spicy enchiladas? Mmm, I'm getting hungry again just thinking about it.

This recipe was inspired by this recipe on VegWeb. After some major modifications, here is the deliciousness I came up with:

Sour Cream Chicken Enchiladas
Makes 1 9x13" Pan

4 oz "chik'n strips", or equivalent frozen, thawed and drained tofu (not silken!), diced
1 tbsp olive oil
1 poblano chile, seeded and diced
1/2 zucchini, diced
1/2 medium onion, chopped
1 potato, peeled and diced small
1 cup corn, canned or frozen
1 cup black beans
1/2 bunch cilantro, roughly chopped
1 cup diced tomatoes, canned or fresh
1 1/2 tsp ground cumin
1 teaspoon oregano
6 oz Tofutti "Better Than Sour Cream", or to taste
1 tbsp chipotle in adobo, pureed
1 16 oz. can green or red enchilada sauce, or I like this recipe, with the spices majorly amped
1/2 recipe Favorite Cheese Sauce, found in this post
9 - 12 6" corn tortillas, softened in the microwave
lettuce, tomatoes, green onions, guacamole, black olives etc for garnish

1. Preheat the oven to 500F.

2. Toss the chile, zucchini, onion, potato, and corn in olive oil. Spread on a foil-lined baking pan. Roast until starting to brown, stirring several times throughout. The amount of time you roast will depend on how dark you like your vegetables.

3. Turn the oven down to 350F. In a large bowl, toss together "chik'n" or tofu, roasted vegetables, beans, cilantro, tomatoes, cumin, oregano, sour cream, and chipotle in adobo until well combined. This is your filling.

4. Spread a small amount of enchilada sauce on the bottom of a 9x13" pan. Dip each tortilla in the enchilada sauce, stuff with filling, roll, and place seam-side down in the pan. Continue until you run out of tortillas/filling, or until your pan is full.

5. Pour the remaining enchilada sauce over top, and carefully spread the Favorite Cheese Sauce over that. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until cheese sauce is slightly browned and bubbly.

6. Serve immediately, topped with tomato, green onion, lettuce, guacamole, black olives, or whatever you'd like.

Supertoddler's Little Vegan Meals - Super Noodle Soup

2010-03-14T08:37:00.000-07:00

Today I bring you another of Supertoddler's favorite Little Vegan Meals. In addition to fighting crime and destroying a tidy house in a matter of seconds, Supertoddler also souper loves...soup. This dinner features his favorite comfort soup - a brothy noodle soup with carrots and onions. Quick and easy to make, this pairs nicely with whole grain toast, fruit {Supertoddler's choice was grapefruit and blood orange}, and soy milk.

Super Noodle Soup
2 big servings

1 tbsp olive oil
1/2 medium onion, finely diced
2 carrots, thinly sliced
4 cups vegetable broth {I use Better than Bullion No-Chicken Broth Paste}
2 oz angel hair pasta, broken into thirds

1. Saute the onion and carrot over medium heat, until softened, about 8 minutes.

2. Add the broth and bring to a boil. Stir in the angel hair pasta, and allow to bubble for 5 - 8 minutes, until pasta and carrots are both tender. Serve with toast or bread for dipping.

You can add just about anything to this soup, including beans, panfried tofu, vegan "chicken", or other vegetables. Supertoddler prefers his Super Soup just like this...but maybe someday I'll sneak in some celery.

Cheesy Potato Casserole

2010-03-13T20:17:00.000-08:00

Having grown up in the Mormon church, there will always be a special spot in my heart {and on my dinner plate} for casseroles. If you're not familiar with Mormon food culture, let me introduce you to our world in one quick sentence: Casseroles, and lots of them. There are casseroles for every occasion, but one of the most "telling" of the Mormon casseroles is the beloved funeral potatoes {aptly named because they are generally served to the grieving family after a funeral}. These creamy cheesy potatoes are comforting, full of fat, and decidedly not vegan.

Imagine my nostalgic delight upon finding this similar recipe on VegWeb. After a bit of tweaking, I think this recipe will satisfy any vegan's longing for Mormon Funeral Potatoes. Here is my version:

Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {I use Better Than Bullion No-Chicken Broth Paste}
8 oz. vegan sour cream {I use Tofutti Better-Than-Sour-Cream}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {squares}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {I use Earth Balance Buttery Sticks}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.

Roasted Radishes and Broccoli

2010-03-11T09:12:00.000-08:00

I am a major proponent of roasting vegetables. The caramelization that happens during the process of roasting brings out all the inherent sweetness in the vegetables, without adding much extra fat.

I was in the grocery store one day, looking at the radishes and thinking "Radishes, you are the stupidest vegetable ever. What are you good for?" As I picked up some broccoli {my favorite vegetable to roast}, it dawned on me...maybe radishes would improve if I roasted them! I grabbed a couple of bundles, and went home to try my experiment.

I preheated the oven to 400F, tossed the radishes and broccoli in a drizzle of olive oil and a few grinds of pepper and salt, spread them out on the pan, and roasted them until they were starting to caramelize and brown on the outside {about 20 - 30 minutes, stirring several times throughout}.

The resulting radishes were nutty and full of a mild, sweet flavor. Alas I had finally found a use for that pesky no-good vegetable!

A word of slight warning: the texture is not what you might expect. In the roasting process, the radishes lose all of their denseness, and the result is an internal texture that is a touch on the mushy side. The Ninjahusband found it kind of weird, but I didn't mind it at all.

Give roasting a try...try it with any vegetable! I bet you'd be hard-pressed to find something that was not improved by a little olive oil and salt and a brief stay in your oven.

Supertoddler's Little Vegan Meals - Tofu Dinos, Roasted Broccoli, Strawberries

2010-02-03T07:31:00.000-08:00

I figured, since I'm raising a little Supertoddler, it might be helpful to other parents if I posted his meals from time to time. Just like any toddler, the Supertoddler is picky and likes to exert his independence in every way possible, especially at mealtime. He may eat foods that are unfamiliar to non-vegan kids and families, but by involving your kids in the preparation of food, you'd be surprised what you can get them to eat!

A Little Vegan Meal that the Supertoddler recently enjoyed was tofu dinos, roasted broccoli, and strawberries.

Roasted Broccoli: Preheat the oven to 400 degrees. Cut broccoli into bite-size florets and place in a relatively large bowl. Drizzle with olive oil and freshly ground salt and pepper. Have your child toss the broccoli {with clean hands} to coat, and then spread the broccoli onto a foil-lined baking sheet. Bake for 20 - 30 minutes, until desired doneness is reached, stirring half way through. Roasting broccoli makes it crunchy and nutty, and more friendly to a kid's palette.

Tofu Dinos: While the broccoli is roasting, drain a block of extra firm tofu. Give it a gentle squeeze in a towel to get out as much extra moisture as possible without compromising the structural integrity of the tofu. Slice horizontally into 4 large sheets. Pat each sheet dry with a paper towel. Let your little one help you cut shapes out of the tofu with cookie cutters, saving the scraps for a future date {did someone say tofu scramble? Yum!}. This time Supertoddler chose dino shapes, but you can use whatever you'd like. Heat a bit of vegetable oil in a large pan over medium to medium-high heat. Add the tofu, and cook until golden brown on both sides {about 5 minutes on the first side, 3 on the second}. Remove the tofu shapes from the pan, drain on paper towels, and sprinkle with salt while they're still hot. Serve with dipping sauce of choice {Supertoddler likes stone ground mustard}.

This meal can be rounded out with a fruit of your child's choice {in this instance, Supertoddler demanded strawberries with such conviction that I was sure his little life was going to end if he didn't get them}, and a grain {Supertoddler wanted whole wheat toast}.

Stay tuned for the next installment in Supertoddler's Little Vegan Meals.

Decadent Cherry Torte

2010-02-02T07:13:00.000-08:00

My sweet sister-in-law, noticing that I never ate any dessert at family functions {not vegan}, set out to make a delicious dessert for me as a surprise for our next family function. Imagine my surprise when I arrived at her house to find that she'd made me a decadent, fluffy, creamy, sinful, and delicious cherry torte! The dessert was one of the very best things I've ever put in my mouth. After thanking her profusely, I asked her for the recipe. She emailed me the link she'd gotten the recipe from.

I made some slight modifications, and made the torte again myself, this time for a group of friends.

Decadent Cherry Torte
Serves 8 - 12

1 cup vegan butter {I used Earth Balance buttery sticks}, softened
1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
4 tbsp unrefined sugar
1/2 cup vegan chocolate chips {I used Ghirardelli brand}
2 10oz cartons Soyatoo Soy Whip {I found mine at Good Earth}
1 8oz tub Toffuti Better Than Cream Cheese {Good Earth, Harmon's, and Whole Foods all carry this}
1 cup powdered sugar
1 tsp vanilla extract
1 21oz can cherry pie filling

1. Preheat the oven to 350 degrees. Stir together butter, flours, and unrefined sugar until coarse, even-sized crumbs are formed. Press the mixture into a greased 9x13" pan, and bake for 20 minutes or until golden.

2. Turn off the oven. Sprinkle chocolate chips over crust, and return to still-warm oven for 5 - 10 minutes until chocolate chips are soft. Using a spatula, spread the chocolate chips into a thin even layer. Set the crust aside to cool.

3. While the crust cools completely, whip the Soyatoo according to package directions. In a separate large bowl, blend cream cheese, powdered sugar, and vanilla. Carefully fold in the Soyatoo until the entire filling is well combined.

4. Spread the filling into cooled crust. Gently top evenly with the cherry pie filling, and chill for at least 3 hours {overnight is preferable}. Cut into squares and serve.

Note: You can leave out the chocolate chips if you prefer a simpler dessert, or if you don't like chocolate. Ninjahusband preferred the torte without the layer of chocolate. I preferred it with.

General Tao's Tofu

2010-02-01T07:07:00.000-08:00

Recently I've been discovering the wonder that is VegWeb.com. Previously I was wary of the site, being that all the recipes are user-submitted {and I remember a particularly horrendous mushroom pate that a friend made using a recipe from that site. It included dried stuffing mix...} However, I discovered upon further investigation that each recipe has a user rating, as well as comments and pictures that can give you a pretty accurate idea of how the recipe is going to turn out before you make it.

The most popular recipe on the site, hands down, is General Tao's Tofu. Naturally, it was the first one I tried. As I was making it, I noticed a few things that could use a few tweaking {and some serious re-writing, for clarity}. Here is the recipe, re-written and including my tweaks.

General Tao's Tofu
Serves 4

16 oz container extra firm tofu, drained, pressed, and cut into cubes
flour, in a shallow dish
2 tbsp vegetable oil, plus more for frying
4 chopped green onions
1.5 tbsp minced ginger
1.5 tbsp minced garlic
1 cup vegetable stock
3 tbsp soy sauce
6 tbsp sugar
a pinch of red pepper flakes {to taste}
1.5 tbsp white wine vinegar
1.5 tbsp cornstarch dissolved in 3 tbsp cold water
1 lb broccoli, steamed

1. Heat a thin layer of vegetable oil in a large pan until hot but not smoking. Coat the tofu in the flour. Transfer the tofu to the pan and fry until golden brown on all sides. Remove to a paper towel-lined plate and set aside.

2. Meanwhile, heat 2 tbsp additional oil in a separate pan over medium high heat. Add green onions, ginger, and garlic, and cook for 2 - 3 minutes, until tender. Be careful not to burn the garlic. Stir in the vegetable stock, soy sauce, sugar, red pepper flakes, and vinegar. Whisk in the cornstarch and water mixture, and cook the sauce for several minutes, stirring often, until bubbling and thick.

3. Add the fried tofu and steamed broccoli to the sauce, tossing lightly to coat. Serve over your choice of rice.

If you like, you can leave the broccoli separate and serve it on the side.

Jasmine's Birthday Cake

2010-01-31T07:06:00.000-08:00

This past month, my baby sister, Jasmine, turned 19! I could scarcely believe it. I remember when she was born, yadda yadda *insert nostalgic big sister rambling here*. Being that Jasmine is here going to university {and 1000 miles away from home}, I knew that I wanted to be the one to make her a birthday cake and make sure that her birthday was special.

When asked what kind of birthday cake she wanted, Jasmine's only request was "chocolate, and lots of it". I decided to go with the Rich Chocolate Cake recipe from The PPK, and this Vegan Chocolate Buttercream recipe from Epicurious. Both the cake and the frosting were delicious, however the frosting was not your typical buttercream. You know that fudgy glossy frosting grocery store bakeries slather on their brownies? It was more like that...which turned out to be amazing!

Since I fail at cake decorating, I decided to employ the help of my printer {and exploit Jasmine's love of Audrey Hepburn}. My feeble efforts had the desired effect, and Jasmine squealed when she saw her cake.

It was a big hit, and she took the leftover cake home to her roommates. Apparently her roommates want to erect a statue in my honor. All in a vegan superhero's day's work...all in a day's work.

Kristina's Birthday Dinner

2010-01-30T06:11:00.000-08:00

I am not one of those people who has a vast number of friends, but those I do have I'm very close to. I am lucky to have a small, closely knit group of amazing friends whom I love very dearly. I love to express my affection for my friends by cooking for them, and I especially like to cook big elaborate birthday dinners. In celebration of my dear friend Kristina's birthday, I made her "whatever she was craving". This is what she was craving:

1. Roasted Brussel Sprouts: Brussel sprouts lightly steamed, then tossed in olive oil, salt, and pepper. The sprouts are then roasted at 400 degrees until they are crisp on the outside, tender on the inside, and starting to caramelize.

2. Soytan Dream Cutlets from 1000 Vegan Recipes, dipped in soy milk, coated in panko, and pan fried. Topped with a quick mushroom and red wine sauce: Sautee 6 oz of chopped mushrooms w/ 2 shallots until both ingredients are tender. Add in 1/2 cup red wine, and cook until the wine reduces and mostly evaporates. Whisk in 2 cups good vegetable or vegan "beef" broth, and 1 tbsp cornstarch {dissolved in 2 tbsp cold water}. Whisk until sauce bubbles and thickens. Serve immediately.

3. "Cheeseburger" Macaroni: My favorite macaroni and "cheese" recipe {which I'm still perfecting, and will post soon}, mixed with vegan ground beef that was sauteed with a finely chopped onion. The mixture then gets poured into a 9x13" pan, covered with panko, and thrown under the broiler until the breadcrumbs are golden brown.

4. Vanilla Cheesecake w/ Cherry Topping: For dessert, she requested cheesecake with cherry topping. I used a recipe from 1000 Vegan Recipes called Not-So-Plain Vanilla Cheezcake. It was delicious.

Pretty Much the Best Hummus of All Time

2010-01-28T20:03:00.000-08:00

Come to find out, I have been making hummus incorrectly my whole life. Come to find out, I've really been making "chickpea mash".

Lately I've been craving that really creamy, tangy hummus you get at middle eastern restaurants, but could not re-create it at home to save my life. I knew I had all the ingredients, right, I knew that I was adding enough liquid to get the right consistency, so why was it pasty or "mashy", rather than creamy and delicious?

On a desperate mission to find the knowledge I sought, I pored over dozens of recipes, looking for something different, anything different, that might help me finally make the perfect hummus. I came across this recipe on VegWeb, called Creamy Hummus, Restaurant Style. It introduced the concept of creating an emulsion between your tahini and your lemon juice BEFORE adding any other ingredients. Genius! Why hadn't I thought of that sooner?

Carefully following my new-found technique, I made the batch of hummus pictured above. It was...incredible. Just like the illusive hummus from my beloved restaurants.

Pretty Much the Best Hummus of All Time

4 tbsp tahini
4 tbsp lemon juice
1+ cloves of garlic, smashed {I used just one and it was plenty garlicky enough, you may use more if you must, for warding off vampires or something}
14 oz can of chickpeas, drained and rinsed
olive oil
water
salt
garnish of choice

1. Emulsify the tahini and lemon juice in your blender or food processor until very creamy, at least a minute or two. Add the garlic and puree until smooth.

2. Slowly start adding your chickpeas, one small handful at a time. Alternate additions of chickpeas with drizzles of olive oil and water, adding salt occasionally. Taste and check the texture often, and stop adding olive oil, water, chickpeas, and salt when you have a hummus with the taste and texture of your dreams.

3. Serve drizzled with olive oil, and sprinkled with your garnish of choice {mine was influenced by my addiction to smoked paprika}.

You may not use all the chickpeas in the can {although I did}, and as much as I loathe to give you quantities {this is really best done by eye/taste}, I think I used 2 - 3 tbsp of olive oil and 4 tbsp of water, total.

Aaaaand I just remembered that I have leftover hummus in my fridge. Until next time...

1000 Vegan Recipes Update - 12/16 - 1/27

2010-01-27T08:13:00.000-08:00

I apologize for my egregious absence. I have been busy with the group project/blog Cooking from 1000 Vegan Recipes. Any post signed by Your Friendly Neighborhood Batgirl is mine. Feel free to go over there and peruse, it's interesting and fun and chock full of food porn!

Here is a rundown of what I've been posting over there as of late:

Chai Spice Cookies

Picatta-Style Cashew Chickpea Medallions

Not-So-Plain Vanilla Cheesecake

Roasted Winter Squash Risotto

Cornbread

Broccoli Noodle Soup

Caribbean Rice, Squash, and Peas + Zucchini Walnut Fritters + Roasted Baby Potatoes...

Orange-Coconut Cake

Basic White Bread

Sweet Potato and Peanut Soup with Baby Spinach

Vegan Eggs Benedict

Creamy Cashew Fettuccine with Mushrooms and Peas

Curried Chickpea Patties w/ Spiced Oven-Roasted Potato Sticks

1000 Vegan Recipes Update - 11/26 - 12/15

2009-12-16T07:04:00.000-08:00

Butternut Soup with a Swirl of Cranberry

With so much work and traveling lately, I haven't had much time to cook. I've just been getting by with the staples, not doing much worthy of blogging. However, I have made a few recipes from 1000 Vegan Recipes, which I blogged on the group blog. Here are some links to what I've made recently:

Ginger-Pear Tart with Cranberries and Walnuts

Angel Hair Pasta with Garlic and Olive Oil

Jerk-Spiced Red Bean Chili

Black Bean and Walnut Croquettes

Pumpkin-Cranberry Bread Pudding

New posts {with pictures and recipes!} coming soon. Cross my heart. <3

1000 Vegan Recipes Update - 11/16 - 11/25

2009-11-25T12:40:00.000-08:00

Vietnamese-Style Noodle Soup {pho}

Here are links to the recipes I've blogged about on the 1000 Vegan Recipes blog this past week:

Orange Chocolate Chip Muffins

Green Bean Casserole Redux

Kale and Sweet Potatoes

Seitan and Potato Torta

Chinese "Chicken" Salad

Fruit Salad in Winter

Pumpkin Mole Chili w/ Chipotle Creme and Homemade Cornbread Croutons

2009-11-21T12:54:00.000-08:00

I really generally hate chili. There's just something so...yucky about it. I think it's the chalky awful chili powder that most people use, or the overabundance of random veggies that people seem to throw into vegetarian chili {causing the chili to lose all focus}.

However, I can't resist a competition, and when I was invited to participate in a chili cookoff today, I knew I had to change my feelings toward chili, and fast. I looked at dozens of chili recipes, deconstructing them, determining what I disliked about chili, and rethinking the whole concept of this comfort food favorite.

I came up with Pumpkin Mole Chili w/ Chipotle Creme and Homemade Cornbread Croutons. Despite being the only vegan chili in the cookoff {and me being the only vegan in the whole slew of people there}, my chili won! It was amazing, if I do say so myself. Spicy, smoky, rich, deep, and complex -- everything you'd hope for in a man, now in chili form! heh And, because I'm so very nice, I will share my recipes with you here.

Pumpkin Mole Chili
Serves 6 - 8

1 medium sugar pumpkin {sometimes called pie pumpkins}, peeled, seeded, and diced
3 tbsp olive oil, divided
1 large onion, diced
12 oz vegan crumbles {I used Boca Ground Crumbles}
4 1/2 cups red kidney beans {3 15oz cans drained and rinsed}
1 28oz can crushed tomatoes
1 - 2 cups of vegetarian broth, depending on desired consistency {I used Better-Than-Bullion No Beef broth}
1 cup pumpkin puree
1 1/2 tbsp pureed chipotle in adobo {more or less, to taste}
2 tbsp dark cocoa powder
1 tsp cumin
1 tsp cinnamon
1/4 tsp nutmeg
salt and pepper to taste

1. Preheat the oven to 350F. Toss the diced pumpkin with one tbsp of olive oil, and salt and pepper to taste. Spread on a foil-lined baking sheet, and bake for 30 minutes or until tender, stirring every 10 minutes.

2. Heat the remaining 2 tbsp of olive oil in a large soup pot. Add the onion and cook until golden and starting to caramelize. Add ground crumbles and cook until browned.

3. Add beans, tomatoes, broth, pumpkin puree, chipotle in adobo, cocoa powder, cumin, cinnamon, and nutmeg. Bring to a bubbling simmer, and check for seasoning. Lower the heat to medium low, and let simmer for 30 - 45 minutes to blend flavors.

4. Stir in diced roasted pumpkin, and salt and pepper to taste. Let simmer for 10 more minutes, until pumpkin is heated through. Serve immediately.

Tip: When I'm roasting the pumpkin, I like to roast a second whole pumpkin, split down the middle and covered with foil. Then I can use the second pumpkin for the pumpkin puree called for in the recipe. It's much fresher and tastes better than canned pumpkin.

Chipotle Creme

1 1/2 cups vegan sour cream {I used Tofutti Better Than Sour Cream}
1 tbsp pureed chipotle in adobo, or more, to taste

Swirl the chipotle puree through the sour cream so it's streaked but not fully stirred in. You can stir it in all the way, but it turns kind of an unappealing shade of pink.

Cornbread Croutons

1 recipe cornbread {I like this recipe because it doesn't rise much, is quite dense, and holds together well}, baked and cooled
2 - 3 tbsp olive oil
salt and pepper to taste

1. Preheat the oven to 350F. Cut the cornbread into small cubes, about 1".
2. Toss the cornbread cubes with olive oil and salt and pepper to taste. Spread evenly in a single layer on a parchment-lined baking pan.
3. Bake for 30 - 45 minutes, until crispy, tossing every 10 - 15 minutes.

Spaghetti Tacos

2009-11-16T12:43:00.000-08:00

Okay, so this is really embarrassing, but the one show on TV that me, the Supertoddler, and the Ninjahusband can agree on is iCarly. Don't look at me like that! How often can you find a show that makes you laugh so hard you almost pee, but that is also clean enough for your 2-year-old to watch? Anyway, suffice it to say that we are big iCarly fans in our family.

On iCarly, Carly's older brother Spencer is famous for his "spaghetti tacos". They never explain what they are, and when I went looking for a recipe, all I could find was the following "recipe" from the iCarly site:

Get taco shells.
Get spaghetti (with meat sauce).
Get a BIG spoon.
Use the BIG spoon to put spaghetti into taco shells.
Eat.
Burp.

That didn't really sound like the most delicious thing to me. After bouncing some ideas off the Ninjahusband, we decided to make spaghetti tacos of our own, likely a little more elaborate than the above "recipe". We made them today for lunch, and they came out deliciously. Once we got over the slight weirdness of the texture of the spaghetti in the taco shells, we couldn't get enough of them. Supertoddler loved them too!

Spaghetti Tacos are serious business.

Mmm delicious!

We deliberated as to whether to go the Italian spaghetti route, or whether to stick with the Mexican/taco theme. We decided ultimately that Mexican-flavored spaghetti would be more fitting, plus afforded us the opportunity to add yummy tacolicious toppings. Here is our "recipe":

Spaghetti Tacos
{Makes 12 tacos.}

1 12oz package Smart Ground Mexican-Style Crumbles {or equal quantity of your other favorite crumbles}
1 14oz can tomato sauce
1 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp oregano
1/3 lb spaghetti noodles, broken into 2 - 3" pieces
12 taco shells
your favorite taco toppings {we used Tofutti Better-Than-Sour-Cream, guacamole, shredded lettuce, and diced tomatoes}

1. Stir fry the crumbles on medium heat until browned and heated through. Add tomato sauce, chili powder, cumin, garlic powder, and oregano. Turn the heat to medium low and let the sauce simmer while you cook the spaghetti.

2. Bring a large pot of water to a boil. Add the spaghetti and cook until tender, about 9 minutes. Drain. Mix noodles with sauce.

3. To construct the tacos, fill about 1/2 way with spaghetti mixture. Top with sour cream, guacamole, or whatever toppings you've chosen. Eat! {Burping optional.}

Recent 1000 Vegan Recipes Adventures

2009-11-15T20:25:00.000-08:00

I've been busy cooking this weekend, all recipes from 1000 Vegan Recipes. The picture above is of Pumpkin Ravioli with Peas and Caramelized Shallots.

Other recent adventures include:

Mylie's Secret Queso Dip

Avocado and Tempeh Bacon Wraps

Pastry-Wrapped Portobellos w/ Basic Mashed Potatoes and Madeira Sauce

Spicy Indian Cauliflower

Triple Coconut Cheezcake

Sesame-Stuffed Spaghetti Squash

2009-11-12T13:56:00.000-08:00

A delicious new way to serve spaghetti squash, blogged on the 1000 Vegan Recipes blog.

Lasagna Pinwheels

2009-11-11T11:58:00.000-08:00

Lasagna Pinwheels were a good concept, but a little disappointing. Read more about it on the 1000 Vegan Recipes blog.

Best Oatmeal Raisin Cookies

2009-11-11T09:52:00.000-08:00

I know that's a conceited claim, that these are the best oatmeal raisin cookies...but I wouldn't claim it if it wasn't true. I promise you, beyond a shadow of a doubt, that these will be the best oatmeal raisin cookies you will ever eat in your life. They are chewy and soft and perfectly spiced, with just the perfect amount of both oatmeal and raisins. Everyone who tries these raves about them.

Now you can make them too, and collect all the accolades for yourself. I promise, I won't tell that it's not your original recipe.

Disclaimer: These are not healthy for you. Cookies are not meant to be. They are a sometimes food. Healthy cookies are just...gross. If you're on a diet, don't make these. But if you want a great treat to indulge in once in a while, these are your ticket.

Best Oatmeal Raisin Cookies
Makes 3 dozen.

1 cup margarine {2 sticks of Earth Balance}, softened
1 cup brown sugar
1 cup unrefined white sugar
1 tsp vanilla
1 banana, mashed well
1 3/4 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 tsp salt
3 cups oats
1 1/2 cups raisins

1. Preheat the oven to 350 F. Cream together margarine and sugars until light and fluffy. Add vanilla and banana and mix well.
2. In a separate bowl, sift together flour, cinnamon, nutmeg, allspice, baking soda, and salt. Stir into the sugar mixture until combined.
3. Add oats and raisins and stir until evenly distributed. Drop heaping tablespoonfuls onto a greased {or parchment-lined} cookie sheet and bake for 10 - 12 minutes, until lightly browned. Cool completely on a wire rack and store in an airtight container.

Broccoli and Lemon Orzo Soup

2009-11-11T09:45:00.000-08:00

This is one of my all-time favorite soups. It's simple to put together, delicate enough to eat when you're not feeling well, but with a complex enough flavor to enjoy when you feel great and just want some good soup. It's on the brothier side, which lend itself well to being served with a loaf of crusty artisan bread.

The quality of the vegetable stock you use here is important. Use one that is relatively neutral and that you enjoy the flavor of. As with any brothy soup, it's only as good as the quality of your broth. Another note -- orzo is magical. As this soup sits, the orzo will soak up any remaining liquid. If you want to eat leftovers of this soup the next day, either plan on eating it more "casserole" or "stew" style...or add more broth/lemon to return it to its original soup state.

Broccoli & Lemon Orzo Soup
Serves 6.

1 small onion, chopped
2 cloves garlic, minced
1 tbsp extra virgin olive oil
8 cups good vegetable broth
1 lb of broccoli, cut into bitesize pieces
3⁄4 cup orzo
the zest of one lemon
the juice of half a lemon
2 tbsp dill, chopped

1. In a large pot over mediumhigh heat, cook onions in olive oil until starting to caramelize, about 7 minutes. Add garlic and cook for another 2 minutes.
2. Pour in vegetable broth and bring to a boil. Add orzo and cook for 4 minutes. Add broccoli and cook for an additional 5 minutes, until broccoli is tender and orzo is cooked through. Add zest, juice, and dill. Serve immediately.

Mango-Avocado Spring Rolls

2009-11-11T09:32:00.000-08:00

A fun variation on the standard spring roll, Mango-Avocado Spring Rolls were an interactive and delicious dinner on Saturday night.

Portobello Po'Boys

2009-11-11T09:30:00.000-08:00

These Portobello Po'Boys are the perfect quick but hearty lunch.

Pumpkin Bread with Cranberries

2009-11-11T09:28:00.000-08:00

Perfectly-spiced and delicious, Pumpkin Cranberry Bread was the perfect treat to take into work yesterday.

Homemade White Bread

2009-11-06T21:59:00.000-08:00

Pretty much nothing is better than the smell of warm, fresh bread baking in the oven. It makes your house smell the way houses should smell, and invites both daydream and excitement.

Bread is relatively easy. I used to make it often, or rather, the Ninjahusband and I used to take turns making it often, but recently we've been slacking. I think making this loaf this morning has rekindled my desire to bake bread, however.

Here is our recipe for bread, perfected through trial and error and many, many tubs of Earth Balance margarine.

White Bread
Makes 1 loaf.

1 1⁄2 cups hot water
1 tbsp yeast
2 tsp sugar
1 tsp salt
2 tbsp vegetable oil
3 cups flour

1. Mix hot water, yeast, and sugar together. Allow to bloom for a few minutes. It should look kind of bubbly.

2. Sift the flour and salt together. Add oil and yeast mixture. Stir until combined, and turn out onto a floured surface. Knead a couple of minutes, until cohesive. Form into a loose ball, cover, and put in a very warm place to rise for 30 minutes.

3. After 30 minutes, uncover the dough and punch it down. Knead for several more minutes until the dough feels elastic. Form it into a loaf and place in a lightly greased loaf pan. Cover it again and let it rise for 45 minutes.

4. In the meantime, preheat the oven to 425 F. Bake the risen loaf for 20 – 25 minutes, until it is golden and hollowsounding when tapped.

Batgirl's Tip: You can create an awesome rising environment for the first rise by boiling a pot of water and then placing it in the oven. Place the dough in a greased bowl, loosely covered, in the oven with the pot. The oven will trap the steam and make it nice and warm and risetastic. For the second rise, place the dough on top of the stove while the oven preheats. The residual heat will keep the dough warm enough to rise well.

"Cheeseburger" Macaroni

2009-11-06T21:22:00.000-08:00

My friend Ms. Veganorama is an amazing cook. She's not really one of those cooks that follows recipes or pays meticulous attention to how much of what goes where, she just throws stuff together and makes creating amazing concoctions seem effortless. Occasionally she'll write down the ingredients and rough ideas of measurements for a recipe, and every "recipe" of hers I've tried has been positively amazing. This Cheeseburger Macaroni is no exception.

Cheeseburger Macaroni
Serves 6 - 8

1 lb dry macaroni
1 cup nutritional yeast
1 1/2 tsp salt (start with less if you are sensitive to salt)
1 1/2 tsp garlic powder
1 tsp dried basil
1 tsp paprika
pinch turmeric
1/2 cup margarine (you can cut down to 1/4 cup if you want)
big spoonful of Veganaise
1/2 cup flour (cut to 1/4 cup if you are cutting the margarine)
3 1/2 cups boiling water
1/4 cup oil (optional)
2 TBSP soy sauce (if needed)
1 pkg prepared crumbles (e.g., Boca, Yves, etc.) OR 2 cups already rehydrated TVP* (see prep area)

PREP:
If using dried TVP crumbles you can prep it as a basic mix or more advanced mix.

Basic (kinda boring): Rehydrate 1 cup dry crumbles with about 7/8 cups boiling water.

Advanced (tastes better): Saute some garlic in olive oil, put 1 cup dry TVP crumbles with 1 cup water, dash of soy sauce, garlic powder, onion powder, paprika, basil, oregano, black pepper, mix it up, cover and put on low for a few mins until it is rehydrated.

1. Cook the macaroni until done, drain and set aside.

2. In a bowl, mix the yeast, salt, garlic powder, basil, paprika and turmeric and set aside. If you have unsalted bouillon powder, throw a dash in there too. If you have salted bouillon powder, you can add that and just cut the salt and season with salt later.

3. In a large pot, melt the margarine with the Vegenaise on medium-low heat. When melted add in the flour, stir well and let cook for a few minutes.

4. Gradually whisk in the boiling water a little at a time until smooth on medium heat.

5. Gradually whisk in the yeast mixture a little at a time until smooth and add in the oil and soy sauce if it is not salty enough for your tastes. Let cook until nice and bubbly. Taste and add more seasonings accordingly.

6. Stir in prepared TVP until well mixed and then mix in the noodles.

7. Now you can eat as it OR you can pour into a "buttered" casserole dish, top with bread crumbs and bake for 15 minutes at 350 F.

Chocolate Chip Cookies

2009-11-06T21:21:00.000-08:00

Robin Robertson's version of the classic Chocolate Chip Cookies.

Traditional Lasagna

2009-11-05T12:13:00.000-08:00

Layers of tofu ricotta, spinach, sausage marinara, and creamy cashew cheese sauce between tender lasagna noodles, baked until bubbling and delicious. Sometimes the only way to scratch a lasagna craving is with -- lasagna!

I'm saving the recipe for the cookbook, as I'm still tweaking the cashew cheese sauce. I promise it will be worth the wait, though.

Moroccan Tofu w/ Cinnamon Toasted Couscous

2009-11-04T10:58:00.000-08:00

Quick, simple, inexpensive, flavorful, unique, and tasty -- these are just some of the things being said about Moroccan Tofu w/ Cinnamon Toasted Couscous. Well...at least these are things being said by my family and friends, but I'm sure they will extend to include a broader audience once the sample size of those who have tried this recipe has increased.

Tender tofu is stir-fried with zucchini, tomatoes, and Moroccan spices, and served over a bed of cinnamon-toasted couscous.

Moroccan Tofu w/ Cinnamon Toasted Couscous
Serves 4.

1 lb tofu, drained, pressed, and cut into cubes
2 tbsp olive oil, divided
1 small onion, diced
2 cloves garlic, minced
2 14oz cans diced tomatoes
2 medium zucchini, sliced in half moons
2 tsp cumin
1 tsp cardamom
1 tsp cinnamon, divided
1.5 cups couscous
1.5 cups water
salt & pepper to taste

1. Heat 1 tbsp of oil over medium high heat in a large saute pan. Add tofu and cook until golden brown on all sides, about 10 12 minutes.

2. Remove tofu from pan with a slotted spoon and set aside. Add onion to the pan and cook for 7 minutes, until starting to caramelize. Add garlic and cook for an additional 2 minutes.

3. Return tofu to the pan, and add cumin, cardamom, and 1⁄2 tsp of cinnamon. Dry stir fry for a minute or two until the spices are fragrant.

4. Add the tomatoes and zucchini, cover, and cook on medium until the zucchini is tender, about 7 minutes.

5. In the meantime, bring the water to a boil. While the water is coming a boil, in a medium skillet combine couscous, 1 tbsp of oil, and 1⁄2 tsp cinnamon and roast until couscous is toasty.

6. When water boils, remove pot from heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork.

7. Salt and pepper Moroccan Tofu mixture to taste, and serve over a bed of cinnamon toasted couscous.

Pierogi with Fried Onions

2009-11-03T18:22:00.001-08:00

One of my favorite comfort-food meals, blogged about on the 1000 Vegan Recipes blog.

Pumpkin Peanut Thai Soup

2009-11-01T21:16:00.000-08:00

I really love the idea of pumpkin soup. However, the more different pumpkin soup recipes I try, the more disappointed I become. They all feel like they are covering up the fresh delicately sweet pumpkin taste, rather than enhancing it.

I knew I wanted pumpkin soup for Halloween dinner, and I knew that now was the time to branch out and create my own recipe. And boy oh boy, did I. This soup was so delicious and creamy, and the pumpkin flavor really shone through. The hints of peanut and Thai curry played up the sweetness and richness. If you're looking for a complex soup that's at the same time deliciously simple, you've found your match.

Pumpkin Peanut Thai Soup
Serves 4

1 small to medium pie {or sugar} pumpkin
1 tbsp olive oil
1 small onion
1 cup coconut milk
2 cups vegetable broth
1/4 cup creamy peanut butter
1 tbsp Thai curry paste {I used green}, or to taste
salt & pepper, to taste

1. Preheat the oven to 350F. Cut the pumpkin in half, remove seeds, and place cut sides down in a greased baking dish. Cover with foil and bake for 1 hour to 1 1/2 hours, until flesh of the pumpkin can be easily pierced. Allow to cool until the pumpkin halves can be comfortably handled.

2. Scoop the flesh of the pumpkin into a food processor and pulse until smooth. Set aside.

3. Heat the olive oil in a medium soup pot. Add the onion and sautee until golden, about 8 minutes.

4. Add the pumpkin puree, coconut milk, vegetable broth, peanut butter, and curry paste. Puree using an immersion blending to your desired consistency. Heat for 10 to 15 minutes to allow flavors to combine and all ingredients to heat uniformly.

5. Taste for seasonings, and add more curry paste, salt, or pepper if desired.

6. Serve with a dollop of vegan sour cream, some roasted salted peanuts, and a dash of paprika.

"Cheesecake For Your Pumpkin Pie Hole" Muffins

2009-11-01T20:54:00.000-08:00

When I saw the recipe for these seasonal beauties on Nom Nom Nom Blog, it was love at first site...I mean, sight. I knew I had to make them. And really, what better activity to do with an angsty sick toddler on Halloween afternoon than bake muffins!

Despite having two "steps", they were fairly easy to throw together. I opted out of the pumpkin seed topping, as that seemed off to me. I didn't want chewy/crunchy on my muffins, no thanks!

They smelled divine while baking, and they tasted even better. The only problem was that I used cupcake liners, and they stuck horribly to the paper. Next time I'd spray the liners before filling, or just use a well-greased muffin tin sans liners.

All in all, a fun and delicious Halloween afternoon activity!

Maple-Pecan Waffles

2009-11-01T20:44:00.001-08:00

Delicious Sunday-morning breakfast for a houseful of sickies. More details here.

Lazy Lunch

2009-10-30T11:35:00.000-07:00

A lazy lunch today: baked potatoes smashed onto the plate and topped with melty Earth Balance, velvety cheese sauce, lightly steamed broccoli, creamy Tofutti Better-Than-Sour-Cream, and freshly ground sea salt and black pepper. On the side, a healthy dose of Bush's Vegetarian Baked Beans.

Johnnycakes

2009-10-29T18:45:00.000-07:00

Come read about the Supertoddler's first adventures with plating {and about some yummy Johnnycakes!} on the 1000 Vegan Recipes blog.

Drunken Spaghetti with Tofu

2009-10-29T13:59:00.000-07:00

Drunken Spaghetti with Tofu, served with vegetarian "beef" steak {yuck!!} and scallion pancake {yum!!}, both impulse "let's try this!" purchases from my last trip to the Asian market.

Chickpea Noodle Soup - the cure for the vegan cold

2009-10-28T18:25:00.000-07:00

In my household, most of the time we are healthy. I mean, being superheroes and ninjas must provide us with a heartier constitution. However, today we are dying of the plague or something equally drastic.

Being the mom, I braved the wind and cold to gather supplies, and selflessly came home and made Chickpea Noodle Soup, pausing to lean against the counter every few minutes. Okay, so maybe I'm being a little dramatic, but I do feel pretty awful.

Before making the soup I looked at a few recipes online, but nothing stuck out for me, so I decided to just go for it and wing it. Boy oh boy am I glad I did.

Chickpea Noodle Soup
Serves 6

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
8oz mushrooms, chopped
3 carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp dried thyme
1 1/2 cups chickpeas {15oz can drained and rinsed}
8 cups water
3 tbsp Better Than Bullion No Chicken broth paste
1 cup frozen green peas
1/2 lb linguine or other pasta
1 1/2 tbsp nutritional yeast
fresh black pepper

1. In a large soup pot, heat olive oil over medium high heat. Add onion, and cook until caramelized. Add garlic and sautee until golden brown.
2. Add mushrooms and cook until all of the liquid has evaporated and they are cooked through. Add carrots, celery and thyme. Cook for 5 minutes, until softened.
3. Add chickpeas, water, broth paste, and peas. Bring to a boil. Add the pasta and nutritional yeast, and cook until pasta is tender, about 12 minutes.
4. Ladle into bowls, garnish with fresh black pepper, and serve with crusty bread.

Panfried Veggie Cutlet over Jasmine rice with Pan Gravy

2009-10-28T11:35:00.000-07:00

A relatively quick lunch today. I had some veggie cutlets in the fridge that needed to be used, so I breaded them in panko and pan fried them, and served them over Jasmine rice with a quick pan gravy.

Upon telling a friend about my lunch, I realized that not everyone knows how to whip up a gravy in a pinch. I had very few ingredients on hand today, and I was still able to make something delicious. Here is the basic gravy "pattern" that I use:

Basic Gravy
Makes about 2 cups.

1 small onion, diced
3 tbsp olive oil, divided
3 tbsp flour
2 cups hot water with 1 tbsp Better Than Bullion "No Beef" stock paste dissolved in it

1. Heat 1 tbsp oil over medium high heat. Add the onion and sautee until golden brown.
2. Add the remaining 2 tbsp of olive oil, and whisk in the flour to make a bubbly paste. Cook for 1 - 2 minutes.
3. Pouring slowly, incorporate the broth mixture with a whisk, making sure to stir constantly to avoid lumps.
4. Bring to a boil to thicken, and simmer until ready to use.

At this point you can add any seasonings you want. Today I added a bit of rosemary and some garlic powder. Also, if you have them on hand, mushrooms are a great addition to this gravy. Just add them at the start, with the onion.

This is really so versatile. It can be made with any stock you want {although I like to make sure it's a "strong" stock}, and any aromatics {onions, garlic, shallots etc}.

Caramel Apple Cheesecake Bars

2009-10-26T20:16:00.000-07:00

This is one of my creations. This rich, creamy, and decadent dessert is akin to an apple crisp on top of a cheesecake on top of a shortbread cookie, with caramel drizzled over the whole thing. It is a crowd pleaser, and never fails to disappear from its serving dish, no matter where I take it.

I would give you the recipe here, but it's going to be in my upcoming cookbook, and a girl has to have her secrets. Like my mom told me "Nobody's going to buy the whole friggin' ice cream truck if you're giving away the popsicles for free!" Or...maybe that wasn't my mom. Maybe I heard it on a movie.

In any event, stay tuned. I promise I'll share another recipe soon!

Banana-Walnut Cake with "Cream Cheese" Frosting

2009-10-26T20:14:00.001-07:00

Decadent, elegant, and delicious; read about this stellar dessert on the 1000 Vegan Recipes blog.

Garden Scramble

2009-10-26T20:06:00.000-07:00

Robin Robertson's take on the classic tofu scramble, blogged in detail here.

Coconut-Peanut Chickpeas and Vegetables

2009-10-25T20:45:00.001-07:00

I love curry!

Peanut Butter and Banana-Stuffed French Toast

2009-10-25T14:56:00.000-07:00

I blogged all about this absolutely delicious breakfast on the 1000 Vegan Recipes group blog.

Inspired By Spaghetti With White Clam Sauce

2009-10-25T14:45:00.000-07:00

Read more about this delicately-flavored pasta dish here.

Nachos -- Mmmm Trashy!

2009-10-24T20:23:00.000-07:00

Look on the bright side -- when your originally planned dinner is an epic failure, at least you have a perfect excuse to eat trashy vegan nachos instead!

Salty crunchy tortilla chips with Smart Ground Mexican-Style "ground beef", homemade "cheese" sauce, homemade guacamole, and Tofutti Better Than Sour Cream, with smoked paprika sprinkled down over everything. Yes, they were as good as they look, and amply satiated my 2-week-long nacho craving.

Teriyaki Tempeh

2009-10-24T20:22:00.000-07:00

Unfortunately, not as good as it looks. Read about what the Ninjahusband refers to as The Tempeh of Epic Sadness here. Dinner fail!

Penne With Peanut Pesto

2009-10-23T20:20:00.000-07:00

A quick dinner of penne tossed in a creamy succulent peanut pesto. Read more about it here.

Great Stuffed Pumpkin

2009-10-23T12:45:00.000-07:00

Hi, Supertoddler here. My mom made stuffed pumpkins today for her 1000 Vegan Recipes project, and they were awesome! Go here to read more about them. I'd tell you more, but my mouth is full of pumpkin. Om nom nom nom...

White Cupcakes - Coconut Variation

2009-10-22T20:46:00.000-07:00

Read my enlightening theory on cupcakes over at the Cooking from 1000 Vegan Recipes blog.

Asian Peanut Slaw

2009-10-22T13:15:00.000-07:00

I'm not much of a salad girl, I'll confess. It's not that I don't like them, it's more that I feel the return on investment for my time spent making them is sub par. One exception is coleslaw. I love coleslaw in all its forms. I'll admit it. It makes me sad to see all those little ramekins headed back to the kitchen at restaurants, neglected on the plates of people who see it as a "lesser food form". Coleslaw is DYNAMITE.

My favorite coleslaw variations definitely tend toward the exotic. Okay, so Asian coleslaw isn't exactly exotic, but I can pretend, right? This is my new favorite, fresh shredded vegetables, crunchy noodles, and salty peanuts in a tangy sweet & sour peanut sauce that just will not quit. It is even good enough to bear the Ninjahusband stamp of approval. And because I'm so nice and fabulous and cute and everything, I'll share the recipe with you here and now.

Asian Peanut Slaw
Serves 8

2 packages of Ramen noodles, spice packets discarded {yuck!}, crushed
1 bag of cabbage coleslaw mix {14 oz}
1 carrot, grated
3 green onions, chopped
1/2 cup rice vinegar
1/2 cup sugar
2 tbsp soy sauce
2 tsp sesame oil
1/4 cup peanut butter
1/2 cup peanuts, chopped
cilantro, for garnish

1. In a large bowl, mix together the noodles, cabbage mix, carrot, and green onions.
2. In a separate small bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, and peanut butter.
3. Pour the dressing down over the cabbage mixture, add the peanuts {reserving a few for garnish} and toss until well coated.
4. You can eat this right away, but it's even better if you can let it sit in the fridge for an hour or two. Whenever you decide to serve it, garnish it with the reserved peanuts and cilantro.

Creamy, Crunchy Fruit-and-Nut Sandwiches

2009-10-22T13:14:00.001-07:00

Blogged about lunch today on the 1000 Vegan Recipes blog. Go check it out there!

Artichoke and Chickpea Loaf with Hollandaze Sauce

2009-10-21T19:41:00.000-07:00

For the 1000 Vegan Recipes project. Read about my "loafventures" {har} here.

1000 Vegan Recipes -- a project

2009-10-21T19:26:00.000-07:00

http://1000veganrecipes.blogspot.com/

Five other vegans and myself have banded together to cook our way through Robin Robertsons's 1000 Vegan Recipes. Our blog, only set up last week, has been gathering momentum daily. We now have a couple dozen followers, an official mention on Robin Robertson's blog, and a little spot written about us on VegNews.com.

As I make, photograph, and blog about recipes from that book, I'm not going to post them here. However, I will post a photo and a link to my post, so you can visit that blog and read my post there if you feel so inclined. I didn't want to cause any redundancy, or create any more long-windedness than that which I am already prone to.

By the way, I am beyond excited about this project. Just sayin'.

Veggie Planet Stir Fry

2009-10-21T10:50:00.000-07:00

Last September I visited a friend in Boston for one glorious and relaxing week. She lived right off Harvard Square, and one lazy morning we visited Veggie Planet for brunch. I chose the Homefry Tofu Scramble, and I was not disappointed. It wasn't quite a scramble, but more of a tofu stir fry, taking full advantage of delicious butternut squash that was in season.

Upon arriving home to Utah, I was still thinking about the scramble, and I knew I had to re-create it for myself. After several tries, I came up with the following version which is very close {and possibly even better? Blasphemy!}. I roast the potatoes and butternut squash because I feel that method of cooking brings out the best characteristics in both.

Veggie Planet Stir Fry

1⁄2 lb white potatoes {about 2 medium}, peeled and chopped
1⁄2 lb butternut squash {about 1⁄2 small}, peeled and chopped
2 tbsp extra virgin olive oil, divided
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1⁄2 lb broccoli, cut into bitesize pieces
1⁄2 tsp red pepper flakes
1 tsp lemon juice
1 lb tofu, drained, pressed, and cut into cubes
1 small onion, chopped
4 cloves garlic, minced
1⁄2 lb ripe tomatoes, chopped
1 tsp chili powder
salt & pepper to taste

1. Preheat the oven to 375 F.
2. Toss potatoes and squash in 1 tbsp extra virgin olive oil, salt, garlic powder, and cumin. Spread evenly on a foil-lined baking sheet, and bake for 30 minutes, stirring halfway through baking time.
3. Meanwhile, bring a medium pot of water to a boil. Boil broccoli for 3 – 4 minutes, until just tender. Remove promptly from heat, drain water, and toss with lemon juice, red pepper flakes, and salt & pepper to taste. Set aside.
4. Heat the remaining tbsp of oil in a large saute pan. Add tofu cubes to the pan, and cook until golden brown on all sides, about 10 – 12 minutes. Remove tofu with a slotted spoon and set aside.
5. In the same saute pan, cook onion over medium to medium high heat until tender and starting to caramelize, about 8 minutes. Add garlic and cook for 2 minutes longer, until garlic is golden and fragrant.
6. By this time your potatoes and squash should be finished. Return tofu to the saute pan, and add broccoli, potatoes, squash, and chili powder. Cook for 5 minutes to combine flavors. Remove from heat and add raw tomatoes {salted and peppered to taste}. Serve immediately, either plain or over rice.

Almost Irish Crock Pot Stew

2009-10-17T15:20:00.000-07:00

A simple delicious stew from Fresh From the Vegetarian Slow Cooker. Served with crusty bread it was a quick, hearty, and filling meal, not to mention a wonderful thing to come home to.

Creamy Broccoli and Potato Soup

2009-10-16T15:18:00.000-07:00

Creamy Broccoli & Potato Soup was the perfect October dinner, especially when served with a crusty loaf of artisan bread from the local bakery.

It makes me want to figure out how to make a Broccoli & Potato Cheese Soup {vegan of course}. I see some experimentation in my future!

Canadian Thanksgiving

2009-10-14T15:15:00.000-07:00

Monday was Canadian Thanksgiving. I am originally from Canada and have celebrated every year since moving to the US, regardless of being “in the wrong country”.

This year’s celebration {my 9th annual!} included greek olive tapenade, paprika hummus, muhammara, and marinated and broiled shiitake mushrooms with carrot butter pate for appetizers.

The main meal was panko-breaded and pan-fried seitan perched atop a bed of rosemary mashed potatoes, with wild mushroom gravy flowing down over the top. On the side there was a deconstructed green bean casserole {complete with homemade french fried onions}, savory mashed yams, cornbread stuffing with apples and walnuts, and homemade tangerine cranberry sauce.

Dessert was a thin slice of homemade apple pie topped with mini scoops of coconut milk ice cream, next to a thin slice of double layer pumpkin cheesecake drizzled with celestial cream sauce.

Overall, the meal was a smashing success, but I’m glad it’s over again until next year….

Peach Bundt Cake

2009-10-12T15:13:00.000-07:00

This was one of the top 10 most delicious things I’ve ever put in my mouth. It’s a recipe from The 100 Best Baking Recipes, and that book is worth the purchase for this recipe alone.

The cake was tender and moist without being crumbly, and studded with sweet little peach gems. In the middle was a layer of pecans/brown sugar/cinnamon that really took the cake over the top.

This will definitely become a go-to recipe for me.

Tomato and Avocado Soup

2009-10-09T15:11:00.000-07:00

Homemade chunky tomato and avocado soup is perfect for a day where you're feeling under the weather. It was a snap to put together in the blender, and then just took a little heating on the stove. I can see this being really versatile, blending other vegetables and herbs into the soup to suit your own tastes.

Maple Baked Beans

2009-10-06T12:49:00.000-07:00

Dying of the plague today, or something similar. When I rolled into the house from work, I was glad that I’d had the forethought to put some Maple Baked Beans in the crock pot before I left this morning.

Oven roasted potato rounds and baked beans over whole wheat biscuits for dinner. Not pretty, not exciting, but functional.

Going to go overdose on Vitamin C and head to bed soon.

Maple Banana Bread

2009-10-05T12:44:00.000-07:00

You’ll come to realize through reading this blog that I am an opinionated person, with opinions on many things. One of those things is banana bread. I am sick to death of recipes that yield dry, crumbly, or doughy-in-the-middle bread. Even worse are the recipes that have so much sugar that the bread is practically a dessert. If I wanted banana cake I would make banana cake {mmm…maybe with a sour cream/cream cheese frosting…but that’s another post}. When I want banana bread I want it moist, evenly cooked, healthy but delicious, and with the natural sweetness of the bananas shining through.

I came up with the following bread. It is healthy and hearty, moist and tender, sweet and perfect with pats of Earth Balance melting down over its warm happiness.

Maple Banana Bread
Makes 1 loaf.

3 ripe bananas, mashed
½ cup pure maple syrup
¼ cup canola oil
¼ cup unsweetened apple sauce
¼ cup non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla
½ tsp baking soda
¼ tsp nutmeg
½ tsp salt
2 cups whole wheat pastry flour

1. Preheat the oven to 350 F. Grease an 8 x 4 loaf pan generously.
2. In a medium bowl, stir together bananas, maple syrup, canola oil, apple sauce, milk, vinegar, and vanilla until well combined.
3. In a small bowl, sift together baking soda, nutmeg, salt, and flour.
4. Stir the dry ingredients into the wet mixture until just combined. Pour into loaf pan and smooth the top.
5. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

This bread is a great jumping off point for the addition of chocolate chips, nuts, or even peanut butter {sub 1/4 cup of peanut butter for either the applesauce or the oil}. I’ve also made it with 1/2 cup of cocoa powder stirred in to make “chocolate banana bread”.

It also doubles REALLY well. I tend to get overzealous when buying bananas {you never know when your 2-year-old is going to demand 3 bananas in a single day!}, and therefore frequently find myself with 6 bananas that are past their prime. Usually by the time I get around to making banana bread, I have enough bananas to make two loaves. One for us, and one for a neighbor or friend. Or…two for us. Because really, this bread is flippin’ delicious.

Chocolate Peanut Butter Shells

2009-10-05T12:41:00.000-07:00

This afternoon I made the Chocolate Peanut Butter Shells from The 100 Best Vegan Baking Recipes — yum! They are so delicious, but very rich.

The chocolate dough was a dream to work with, but the peanut butter dough was a pain in the butt. However, I chalk that up entirely to my own stupidity. I got overzealous and started mixing the peanut butter filling ingredients before reading the directions. Do you know how hard it is to combine a bunch of peanut butter with a bunch of powdered sugar? I’ll give you a hint — VERY. I’m sure it would have been much better if I’d slowly added the powdered sugar, as the author so helpfully suggests. D’oh! In the end, it all came out okay, though.

Hurry Up Alfredo

2009-10-05T12:38:00.000-07:00

I made Hurry Up Alfredo for dinner tonight, from the new Vegan Yum Yum cookbook. And, I hate to say it…but my faith in the author is shaken. It looked NOTHING like alfredo sauce {it was pink!} and tasted NOTHING like alfredo sauce. I’ll admit that it was yummy, and we did snarf it {the Supertoddler especially!}, but I was really hoping for some good alfredo.

I read the recipe over at least 10 times, trying to figure out what I did wrong. The Ninjahusband finally said to me “Sweetie, unless she knows about some sort of blond soy sauce and white paprika that we don’t know about, there is no way that sauce is going to come out white…” And of course, he’s right.

It was quick, and it was yummy, so definitely make it {the recipe is on her blog at veganyumyum.com} — but don’t expect it to taste or look like alfredo.

Chocolate Swirl Cheesecake

2009-10-05T12:34:00.000-07:00

I had the opportunity to pull out The Urban Vegan yesterday for the first time since getting it. The first recipe that caught my eye was in the desserts section {naturally}, this beautiful Chocolate Swirl Cheesecake.

The cheesecake was perfect, with a texture akin to standard New York cheesecakes, however I failed to put it in a water bath while baking {or rather, the recipe failed to mention the necessity of doing so} and the top came out horrifically cracked.

Oh well, no harm, no foul, and definitely not something that a can of cherry pie filling can’t fix!

Curried Mushrooms and Roasted Kale

2009-10-05T12:32:00.000-07:00

Dinner last night was a lucious, creamy, and perfectly spiced Thai-style mushroom curry over Basmati rice, with crispy roasted sesame kale on the side. The recipe was adapted from one found in Robin Robertson’s Vegan Fire and Spice. The curry was so delicious, I think it’s going into regular meal rotation. Yum!

Mac n' Cheese

2009-10-04T12:24:00.000-07:00

Mac n’ Cheese! This is one of the best vegan mac n’ cheese recipes I’ve tried — and believe me, I’ve tried a lot. The sauce is a little reminiscent of potato cheese soup, but it’s still really really good. It actually tasted really cheesy. The recipe is from Quick and Easy Vegan Comfort Food. I’m excited to try other recipes from this book!

Coconut Lime Bars

2009-10-03T12:19:00.000-07:00

Coconut Lime Bars from The 100 Best Vegan Baking Recipes.

I made these tangy little beauties for a family gathering, and they were a hit. I came home with little but crumbs in the bottom of the pan. I was expecting that they might be more creamy, they were more “gel”y than I’d anticipated, but it wasn’t a bad thing. I think I would definitely make them again.

Polenta with Sundried Tomatoes and Basil

2009-10-02T12:14:00.000-07:00

We got back from vacation today a little worse for the wear. The last thing I felt like doing was cooking, but with a little family to feed and this little blog to update, I knew I had to press forward.

To me, comfort tastes like polenta. If I have a tummy ache or just need comforting in some way, I make myself a big cozy bowl of polenta and top it with whatever I have on hand.

Tonight I used coarse polenta, and topped it with sundried tomatoes and basil chiffonade, with a couple of pats of Earth Balance melting down over the top.

Batgirl’s Tip: I buy the massive jars of sundried tomatoes from Costco. They are only about $8 a jar, they keep a long time in the fridge, and they spruce up any wrap, hummus, or bowl of polenta you can throw at them.

An Introduction, of Sorts

2009-09-30T20:00:00.000-07:00

Vegan food is delicious. Period. I feed it to omnivores every day. I am notoriously “the best cook”. This blog is one vegan foodie’s adventure of cooking and eating in a cruelty-free way.

I am also working on a cookbook — Vegancognito: 153 Sneakily Delicious Dishes That Bring Omnivores and Herbivores to the Same Table. Look for it early 2010.

I hope you enjoy my blog.

Oh, and Bon Appetit!

{P.S. The photo is Mofongo w/ Cilantro Lime Gremolata, a tester for Joy Tienzo’s upcoming cookbook Cook, Eat, Thrive: Vegan Recipes From Everyday to Exotic.}