Tag Archives: recipe
My Dad gave me Veganomicon for Christmas, and I can say that I’ve ever been more excited about a cookbook. I took it for a test drive at a small dinner get together with Preston’s sister and family on Sunday night. It was supposed to be a really chilly weekend, so I asked BG to pick out a soup – he chose the Roasted Red Pepper and Bean Gumbo. Perfect!
I can’t violate the lovely ladies’ copyright by posting the recipe here, but I’d be happy to email it to you if you’d like. It took about 2 hours, beginning to end, to make – and was well worth it.
Here’s where I’ll introduce my guest photographer for this post, and (lucky me!) the resident dishwasher.
We began by snapping a photo of a very essential cooking activity – enjoying a cocktail
Then, it was on to the roux and veggies
Then more veggies – okra, cloves of garlic and roasted red peppers to name a few
The chef adding okra to the gumbo. I enjoyed all that photo attention – I might have to ask the BG to step in more often!
A lot more went into the pot, including some 2 below, tomato paste, fire roasted tomatoes and veggie broth. Then, we had a beautiful bubbling (vegan) stew sure to please any carnivore around.
I served this with my sweet potato biscuits and not only was it enough to feed 4 hungry adults plus seconds, there is plenty left for lunches tomorrow. This recipe will definitely go into the “make again” file. Can’t wait to try more dishes from Veganomicon!
Even if the Vegan Moniker means nothing to you, you’ve got to try these biscuits because they are super easy to make and came out flaky and delicious. Mmmm can you hear Carbzilla roaring through the streets of Denver?
You only need 5 things:
1 c. cooked & mashed sweet potatoes
1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
1/4 c. olive oil
Combine all the ingredients until a doughy consistency is acheived. Break into 6-8 small biscuits and place on baking sheet. Bake in a 375 degree oven for 20 minutes. Remove, slice open and lather with favorite biscuit topping. Enjoy!
I ate one, two, three biscuits with a side of roasted carrots & brussels sprouts.
Next up: making these for breakfast with Veganomicon’s Mushroom Gravy.
Ingredients : 1 package of firm tofu, pressed. Sauteed mushrooms, a handful of grated carrots and grated red peppers, 1/3 c. of your favorite Spicy Hummus, 1 cup rolled oats.
Process: Put it all into a food processor. Blend. Shape into patties, put in skillet with hot oil and pan fry. If you are me, you’ll top with avocados and Sriracha. You might enjoy it on a bun with some lettuce tomato and mustard. Who knows?! All I know is that these guys are deeeeelish!
Shrooms- Pretty Much Mandatory!
Grating baby carrots was a humorous experience…
Have I mentioned how much I love my food processor?
Strangely meat looking…
Came out with the consistency of a crab cake
Avocados are the best condiment
I had a major sweet tooth today (yah, I know – big surprise) so I went about looking for something to make with ingredients I already had. My sweet tooth salvation lay within the pages of Hungry Hungry Hippie – a very sassy vegan/lifestyle blog. Recently Miss Hippie had made Vegan Apple Pie w/ Graham Cracker Crust. I used the recipe as a guide and did my own thang.
2 c. Graham Cracker Crumbs
3 tbsp oatmeal
2 tbsp applesauce
1/2 tsp cinnamon
1/3 c. Smart Balance, melted
One large apple, peeled & diced
Flour, just enough to coat
Sprinkle of brown sugar
sprinkle of cinnamon
I mixed all the ingredients for the crust, and when it was appropriately uniform, I pressed it into muffin cups. I was hoping to have enough mixture for six.
But I only had enough for four. That okay – more delicious apple filling per cup!
After adding the apple mixture, I popped it into the oven at 400 for about 25 minutes. The aroma that filled our small apartment was so heavenly, I didn’t really worry about how these little guys were going to turn out.
Um, they were amazing. The crust held together but was still soft like a cookie, and the apples and brown sugar added a bit of sweetness. I will definitely be making these again – maybe with a bit more oatmeal next time to create more dough. Having leftovers for breakfast this morning – Happy Monday to me…
Have a great week!
Well, Santa brought me a cold for Christmas, that old jerk. Wednesday was my first day back to work after a lovely week in Savannah, Georgia with Preston and his family. His aunt and uncle were the most welcoming and fun people, and his aunt is a gourmet chef to boot. We enjoyed 4 days of wine, good conversation and great food. What a wonderful way to spend the holiday!
At work yesterday, I was a bit foggy in the head from the cold and not very hungry at all. But then at three PM hunger struck like a bolt of lightning. I could only think of one thing – BBQ tofu pizza. So at 5pm, I picked up some whole wheat pitas and a small hunk of cheese and headed home.
The ingredients are simple: Whole Wheat Pita, Tofu, your favorite BBQ sauce, fresh spinach, cheese and red bell peppers.
The process is easy. Turn your oven to 350 and toss the pita in. In a pan, crumble and cook the tofu, then add the BBQ sauce and simmer.
Pull the pita out of the oven when it’s crisp, then layer it with your tofu, some shredded cheese and chopped peppers.
Stick it back in the oven for a few minutes, enough to let the cheese melt. Finally, top with fresh chopped spinach. I like to put it in the oven for a few minutes to let the spinach warm up and wilt a bit.
The finished product looks something like this:
This simple dish is good with a nice glass of chardonnay. Hopefully you’re better at opening wine bottles than I am.
Hate when that happens!
Well, now that the BG and I are living together, we decided it was time to spice things up…
with a new magnetic spice rack!
Okay, this was entirely my project as I’ve wanted a nice, aesthetically pleasing way to organize the spices I use for cooking. Yesterday brought a major apartment organization project, as we still had some bags, boxes, etc from Preston’s move lying around. With him busy organizing his things away, I jumped at the project of clearing out some shelving and drawer space in the kitchen.
If you’ll notice – I have 4 empty jars I’ve yet to fill. I’d love to hear your thoughts in the comments below about what spices you think every cook must have! I need some ideas…
It wasn’t a cheap project with four racks totaling $60, but I couldn’t be happier with the result. It’s nice, clean and modern looking, and not only gives me easier access to things while cooking, but it cleared up an entire cabinet shelf for other usages – which is huge in a small apartment!
Below my new spice rack, you’ll see some tofu cooking. I continued the spicing things up initiative by assembling a curry. I say assembling, because I used sauce from a jar. Lame…or easy & delicious? You decide.
I cooked some cubed tofu with sliced carrots, then added the sauce and let it simmer for 5 minutes or so. When I was about ready to eat, I added some partially cooked peas for the remaining 5 minutes. Adding them at the end ensures they aren’t overcooked and still firm. And, you know I’ve gots to add the green!
I ate my entire (ahem, two) bowls before I remembered to snap a picture. Fortunately Preston is a slower eater.
I also have to brag about Preston’s decorating skills. He had a wonderful idea to move a chest I had into my closet into the living room and put my beautiful $20 thrift store mirror on top to add some more dimension to the room. A few candles and flowers later, it was straight Pottery Barn Chic, y’all. Bravo BG!
Here’s a view of how it looks in our little loving living room, complete with a cameo by the big guy. I’m a happy little bird in a cozy little nest!
In other news, Friday is the one year anniversary of my blog! What should I do to celebrate?
I haven’t been doing a lot of cooking lately. There have been lots of Raw Bars…
Lots of takeout from Whole Foods (Here – roasted harvest vegetables)
And even some insta-meals. Tempeh is so good!
It was pretty tasty! And after spending a weekend at my parents house, where 2 caesar salads, a veggie wrap, pancakes, eggs & hash browns, sushi, salmon with potatoes and countless pounds of cheese and crackers were consumed, I arrived back home and decided I wanted to bake.
I had bought some fresh cranberries at le shopette so I made some Whole Wheat Cranberry Bread. It was super simple and came out dense and hearty with just the right holiday kick.
Want to make it? Here’s the recipe. I used Whole Wheat Flour and substituted Vanilla extract for the orange peel. I’m not a fan of really citrusy things. I am a fan, however, of lathering things with Smart Balance.
I was also headed to watch the MLS Cup with some pals at a local bar, so I decided to make them some treats as well. I broke out my raw almonds and the leftover chocolate peanut butter chips from my cookies, and made a little savory & sweet nut snack.
The hardest thing about this not hard at all recipe is just to melt the chocolate without scorching. I usually put a handful of chips in the microwave for about 30 seconds, and then stir them until smooth. Then you can just add more chips, bit by bit, and incorporate them until they are good and melted. You might have to pop them back in the microwave for a few seconds, but just be cautious not to over cook or you’ll get that creepy gritty chalky chocolate, which is obviously not edible.
Then just take that melty chocolate and heap it by the teaspoon over a cluster of almonds, or your favorite nut.
Put in the fridge to set, then enjoy.
I hadn’t bought eggs in an age, but I needed one for my Peanut Butter Cookies, so I was left with 5 in my little half dozen carton. I decided to make some Egg Salad for my lunch, but was a little short on ingredients in my fridge – turns out that didn’t matter! I made my salad with just four things:
Hard Boiled Eggs
Veganaise (or mayo)
Curry Powder (The Ringer!)
I have no quantities for this salad – I had 4 boiled, chopped eggs, 1 gala apple, a hefty teaspoon or two of veganaise and a healthy shake of curry powder. That was it! I’m loving these easy prep meals – it really increases the enjoyment when you can toss something together quickly and enjoy it just as much as something that takes much more time.
The curry powder is clutch in this simple salad…it provides a really savory and unique flavor, and is a nice addition to the veganaise, crisp sweet apples and creamy egg. I ate my egg salad with my new favorite crackers. These “Flatbreads” were outstanding upon first bite. They are so crunchy with a wonderful toasted flavor. I couldn’t get enough!
All that eggage did end up giving me a bit of a stomach ache, but it sure did taste good. I think next time I’ll try to vegan-ize this recipe, and make a curried cashew salad with apples intead. Tres bien!
I met Merrily at City Park for a run at 10am, which my body really thought was 11am thanks to Daylight Savings time! It was so beautiful outside and there were gorgeous views of the city and mountains.
After about 4.5 sunny fall miles, I went to my favorite local java joint, St. Marks, and had a breakfast (egg & cheese) bagel and giant cup of coffee. I was so hungry and caffeine deficient at that point that I scarfed everything down before taking a photo. I then broke out my big book and soaked up some sun.
I got home and continued to wage war against the leaves in my backyard. They fall, I sweep, they fall again, I sweep again. After all that sweepage, I was still hungry so I cooked up a fake ‘dilla. Fake because it was sans queso.
Whole wheat tortilla, spicy hummus, fresh spinach and a sprinkle of almonds for crunch and protein.
It comes out warm, spicy and crunchy – pretty satisfying snack! I have to tell you now that I’ve been to a new place, Yogurtland, three times in the past three days. It’s pretty freaking amazing – It’s self-serve so you can have as much or as little as you want, and put as many flavors in one cup as your little heart desires. I’ve been doing the no sugar added Dark Chocolate plus a second flavor. (Pumpkin Pie, Peanut Butter, Strawberry Respectively) I might go there again tomorrow. Don’t judge.
For dinner I really wanted to max out my veggie intake. Friends, meet what henceforth will be referred to as The Green Monster!!
Is it salad? Is it pasta? Well, it’s both. I started with a new pasta base:
I roasted some Broccoli (after chopping it up on the new Pampered chef mat my Mom got me – Thanks Mom!)
And prepared my other ingredients: Fresh Spinach, Veggie Curls Pasta & Asiago Cheese
After the pasta was cooked, I tossed it all together with some Pesto and sprinkled the Asiago on top. It was a green superfood bonanza and I loved it! I think next time I’ll blend some ripe avocados and fresh pine nuts in with the basil to make a creamier sauce with more texture. But all in all, a super meal!
Alright, I’m settling in for some MLS Soccer action with a glass of Hob Nob. I wish my remote had a “Mute Alexi Lalas” button. Oh well, it’s an imperfect world. Enjoy your Sunday evenings friends!