Sneakily delicious dishes that bring all the omnivores to the yard! Look for the cookbook in 2010!

Wednesday, December 16, 2009

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

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

Saturday, November 21, 2009

Pumpkin Mole Chili w/ Chipotle Creme and Homemade Cornbread Croutons

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.

Monday, November 16, 2009

Spaghetti Tacos

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.

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.}

Thursday, November 12, 2009

Sesame-Stuffed Spaghetti Squash

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

Wednesday, November 11, 2009

Lasagna Pinwheels

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

Best Oatmeal Raisin Cookies

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

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

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

Portobello Po'Boys

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

Pumpkin Bread with Cranberries

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

Friday, November 6, 2009

Homemade White Bread

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

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)

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

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

Thursday, November 5, 2009

Traditional Lasagna

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.

Wednesday, November 4, 2009

Moroccan Tofu w/ Cinnamon Toasted Couscous

Quick, simple, inexpensive, flavorful, unique, and tasty -- these are just some of the things being said about Moroccan Tofu w/ Cinnamon Toasted Couscous. 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.

Tuesday, November 3, 2009

Pierogi with Fried Onions

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

Sunday, November 1, 2009

Pumpkin Peanut Thai Soup

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

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

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

Friday, October 30, 2009

Lazy Lunch

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.

Thursday, October 29, 2009


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

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.

Wednesday, October 28, 2009

Chickpea Noodle Soup - the cure for the vegan cold

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

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}.

Monday, October 26, 2009

Caramel Apple Cheesecake Bars

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

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

Garden Scramble

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

Saturday, October 24, 2009

Nachos -- Mmmm Trashy!

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

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

Friday, October 23, 2009

Penne With Peanut Pesto

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

Great Stuffed Pumpkin

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...

Thursday, October 22, 2009

White Cupcakes - Coconut Variation

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

Asian Peanut Slaw

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

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

Wednesday, October 21, 2009

Artichoke and Chickpea Loaf with Hollandaze Sauce

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

1000 Vegan Recipes -- a project

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

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

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.

Saturday, October 17, 2009

Almost Irish Crock Pot Stew

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.

Friday, October 16, 2009

Creamy Broccoli and Potato Soup

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!

Wednesday, October 14, 2009

Canadian Thanksgiving

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….

Monday, October 12, 2009

Peach Bundt Cake

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.

Friday, October 9, 2009

Tomato and Avocado Soup

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.

Tuesday, October 6, 2009

Maple Baked Beans

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.