Happy Halloween everyone!
Saturday, October 31, 2009
Friday, October 30, 2009
Thursday, October 29, 2009
The buffalo chicken fingers are from a tester recipe. I froze them and they reheated nicely in the toaster oven. Tami's awesome book American Vegan Kitchen will be out in February, but you can pre-order it now!
The blue cheese dip is some Blue Style Scheese mixed with veganaise. The hot sauce is Frank's Red Hot which is my favorite wing sauce. The celery is just to make it feel like I'm having something healthy.
I usually make oatmeal at work for breakfast with some rolled oats and raisins, but I ate all the raisins yesterday and forgot to bring more in. I did have some peanut butter left at the bottom of the jar and I had some Crofter's superfruit spread in the fridge. It's the Europe blend with black currants, pomegranates, morello cherries and red grapes.I tried to make the PB & jelly all in a yin and yang formation, because I thought it would look cool, but I gave up because I was hungry. I don't bother to microwave the oats. When I have it boils over into a big mess and I hate to wait around to stop and stir every 30 seconds. I don't like microwaves anyway. Even though it's not instant, just cover rolled oats in hot water and let it sit for a few minutes. By the time it's softened it's a good temperature to eat and you won't burn your tongue first thing in the morning.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
I also really like Suzanne's Specilaties ricemellow creme. You probably need to schlep to a health food store for this or grab it when you're shopping online. It's available from the usual vegan retailers, food fight, cosmos, and pangea. I'm sure ricemellow is great in frosting, fluffernutters, and rice crispy treats, but honestly, I ate most of it with a spoon. Don't worry, it wasn't all in one sitting or anything.
Monday, October 26, 2009
I mixed some Penzeys Buttermilk Ranch Dressing mix with some tofutti sour cream for the dip. Although the name says buttermilk, the mix ingredients are all vegan: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil.
Wednesday, October 21, 2009
Monday, October 19, 2009
Prepackaged gnocchi (I'll save homemade gnocchi for anther time)
1TBS olive oil
1/2 cup quick sofrito
1 cup cooked pinto beans
1 cup cooked leafy greens
1 cup canned tomatoes with juice
2 cloves garlic
1/2 green pepper
1 small bunch cilantro
1/4 cup almonds
1/4 cup nutritional yeast
Boil water for gnocchi. Blend together almonds and nutritional yeast and set aside. Blend together sofrito ingredients. Add olive oil and 1/2 cup sofrito to pan and saute a few minutes to soften. Blend together pinto beans, greens (I used kale) and tomatoes. Add blended ingredients to saute pan with sofrito and heat thoroughly. Cook gnocchi and add to sauce pot to coat. Top with almond/nooch topping.
Sunday, October 18, 2009
"Chicken" and Slippery Dumplings
Saturday, October 17, 2009
Last night I went to a NYC vegan eat-up event at Blossom to support the Farm Sanctuary. Both Blossom locations were donating 10% of each bill to the sanctuary.
Hickory basted tempeh. Looks good! A couple people got this and really enjoyed it.
Fun evening with excellent food and great company to support the farm animals.
Friday, October 16, 2009
Asparagus Paella with artichokes, morels, saffron tomato broth. The top of the rice was crispy like a rice crispies cake, and when you break it off and it goes snap crackle and pop in the broth!
The ninja had the strawberry cheesecake on a sugar cone.
All in all a very good vegan b'day. Cheers!
Sunday, October 11, 2009
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup canola oil
1 cup sugar
1 cup brown sugar
3/4 cup applesauce
2 TBS soy milk (not sure this is necessary, but I used it anyway)
2 tsp vanilla
4 cups rolled oats
1 cup chocolate chips
1 cup walnuts (ground to a powder)
1 cup raisins
1 cup dried cranberries
Preheat oven to 375.
Mix together the flour, baking soda, baking powder, and salt in a small bowl and set aside.
In a separate large bowl mix together the oil, sugars, applesauce, soymilk, and vanilla. When well blended add the flour mixture and blend together. Add the oats, and mix, add the choc chips, walnuts, raisins, and cranberries, and mix together after each addition.
Drop by tablespoonfull onto ungreased cookie sheets. They don't spread much so leave about an inch of space. Bake 13-15 min. Let cook on cookie sheet for about a minute, then transfer to a cooling rack.
I totally stole the tea box from Isa, but the ancient ones don't have the interwebs, so they'll think I'm a total genius that I invented this myself.
*Just in case anyone is wondering, my first cousin once removed is my mom's first cousin. The once removed is the generation skip. Her kids are my second cousins, etc.
Saturday, October 10, 2009
Potatoes/sweet potatoes/squash-save the peels in the freezer for broth.
Herbs- parsley, sage, rosemary, thyme, oregano, basil, cilantro. Just keep in mind what kind of soup you plan to make. If you want a basic broth, leave out the herbs until you're actually making the soup.
There are a few items I don't use. I try to keep out seeds, so I don't use the cores of things like peppers. Also I skip the skins from eggplant which can make the broth bitter. Some recipes suggest not using cabbage or asparagus, but I've used both and the broth is still fine. They're just strong flavors. You can use apple peels, but the broth will be extra sweet.
Here's the vegetables straight from the freezer. Onion, carrot peelings, celery parts, the stems from turnip greens, some summer squash and the peel from a winter squash, and the greens from some leeks.
All the simmering veggies.
Wednesday, October 7, 2009
Dead is the new unambiguous. Bipolar is the new undecided. Heavily armed is the new born again. Bald is the new head... and the new crotch. Hairy is the new face. Sheepishly admitting to having an STD is the new flirting. Purell is the new face of fear. Finding the time that's right for you is the new impotence. The smiley-face emoticon is the new "sincerely yours." Smoking is the new outdoorsy lifestyle. Looking forward to insanely expensive private schooling, thousand dollar a week nannies and soccer is the new yuppie birth control. Misinformed is the new patriotic. Veganism is the new "tastes like chicken." Serotonin uptake inhibiting is the new crowd control. Texting is the new talking. Talking is the new singing. Singing is the new hubris. Gay marriage is the new "be careful what you wish for." And finally, and only because I really need this to catch on, fifty-seven years old is the new forty-five.
Tuesday, October 6, 2009
Root beer float! They use an organic root beer which is clear instead of root beer colored. Served with a cool metal straw/spoon.
Monday, October 5, 2009
1 Cup long grain brown rice
2 Cups water (or whatever the directions say for your rice)
3 TBS green salad olives
1 TBS capers
1/4 cup sofrito*
1 TBS annatto oil**
Seasoned Pinto Beans
1 vegan sausage link (like Chipotle Field Roast)
1/4 cup sofrito*
2 cups cooked (or canned) pinto beans
1 can tomatoes (I use Rotel-tomatoes & green chilies)
1 small can chopped green chilies
1 tsp adobo seasoning***
1 tsp chipotle powder
1/4 cup vegan mayo
I cook my rice in a rice cooker, but you can do this on the stove top, just follow the package instructions for the rice and add the extras.
While the rice is cooking, brown the chipotle sausage with the sofrito, then add the beans, tomatoes, green chilies, and adobo and let simmer. In a small side dish mix together the chipotle powder and vegan mayo.
When the rice is done, dish it out into bowls, and spread sausage bean mix on top. Top with chipotle mayo or vegan sour cream.
*If you don't have sofrito on hand (you really should make some) you can put in a little onion, garlic, and bell pepper if you have it.
1 big onion
1 big green bell pepper
1 big red bell pepper (or orange or yellow)
1-2 heads garlic (10-20 garlic cloves)
1 bunch cilantro
1 cup chopped tomato (fresh or canned-drained)
Chop everything in a food processor. Store in 1/2 cup portions in ziploc bags in the freezer. If you can find culantro-my grocery store calls it recoll-throw in a few leaves as well.
1/2 cup corn oil (or olive oil or whatever oil you like or have on hand)
1 TBS annatto seeds
Heat oil and seeds on medium heat until seeds make sizzle-pop sound. Remove from heat, strain and use oil for Latin flavor and red/yellow color. I use corn oil because it stays liquid in the fridge. Look for annatto (achiote) seeds in the Latin section or with the spices.
*** You can buy, or make your own adobo seasoning, or if you don't have any, use a little onion powder, garlic powder, salt, black pepper and cumin.
2 Tbs salt
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs black pepper
1 Tbs Espazote (or oregano)
1 tsp dried lemon peel
1 tsp cumin (optional)
Sunday, October 4, 2009
I'm sure it would be good chunky, but I'm a real a fan of the potage. A mix of veggies and a potato cooked on the stove top, then thrown into the vita-mix to make a super smooth creamy soup. Oh so satisfying on a fall weekend afternoon.
The top dish is the turnip cake. Unexpectedly really good, and served with the dipping sauce at right.Sticky rice in bamboo leaves, Pea shoot dumplings, and steamed buns. Inside shot of the pea shoot dumpling filling. Mmm steamed buns. Fried banana dumplings.
The inside of the fried banana dumplings. I'm glad I saved room for these. YUM!