Inspired Vegetarian

Oatmeal Cookie.

2011-07-07T11:12:00.000-07:00

I rarely made pancakes OR baked cookies before this cooking blog... But this round, I had the chance to make both with a new breakfast recipe. Oatmeal-Raisin Pancakes turned out to be the breakfast "cookie" I always wanted (but never knew existed).

I adapted the Oatmeal-Banana-Raisin Waffles in Vegan With a Vengeance to make these super hearty pancakes, and saved breaking out the waffle iron. I'm over the "banana" element in so many Vegan baked goods, and I don't think they were missing it. The only sweetness was from maple syrup and raisins, turning out just the perfect amount. I used whole wheat flour instead of all-purpose (like most recipes I make), but I think it just made the pancakes taste healthier. These pancakes were delicious - just crispy enough on the outside - but so heavy it was a struggle to eat more than one.

Here's the basic (adapted) recipe.

1 c. + 2 Tbs. ww flour

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 c. rolled oats

1 1/2+ c. soy or almond milk

3 Tbs. maple syrup

3 Tbs. vegetable oil

3/4 c. raisins

Combine dry and wet separately, then combine both together. Cook in a lightly oiled medium-high pan.

Quick and easy breakfast, with very few ingredients - perfect for mornings you want to start your day off with comfort food!

¡Pura Vida!

2011-07-01T17:18:00.000-07:00

Once again, this blog has been neglected for way, way, way, too long. It'd been a crazy few months, in the best and worst way, but I'm finally catching up. In one super long mini-slideshow.

The biggest time lapse was due to a month in beautiful Costa Rica. Travel books and blogs claimed it'd be boring eats... but we found endless culinary inspiration with the unique, fresh, and cheap produce. If only we had produce trucks driving down our road daily in Ann Arbor (selling produce for small change)... it'd be so much easier to eat fresh and healthy.

The majority of our trip was spent in Puerto Viejo - a chill "hippie" town with a lot of expatriates and international food. And endless Vegetarian/Vegan options. I've never travelled internationally and had so many choices!

We rented a cabina for the month south of town ; so we cooked at least a meal a day in our small, simple, outdoor kitchen. I couldn't have been happier: cooking, in the tropics, with fresh air (with palm trees and sunshine) everywhere. It's amazing how much you can make with just two burners, two pans, and one knife. I have a new appreciation for my "apartment size" stove! The coolest part was the "back to nature" philosophy of kitchen waste: it's easy to compost when you throw scraps right over the edge.

The first two weeks I travelled with Molly - one of my closest friends, who's Vegan and a blast to cook with. We both live by the "wing it" strategy, love hot sauce (especially the spicy green Jalapeno sauce we found there), and are willing to try most anything. It's so fun to cook with someone who isn't even a little picky. Our first experiment? Plantain Tacos - which turned out to be delicious comfort food. Plantains are a huge staple in CR, and I pretty much LOVE them. Plantain chips were a favorite snack, and we even encountered a Plantain Empanada (even if it was bright red with artificial coloring).

Within our first few hours in town, we met some new friends from PA (below) - Marta, Greg, and Katie. They were "Foodies" like us, so we had a few fun meals (and lots of inspired cooking conversation) while they were around.

The first new thing I learned to cook in CR was Twice Fried Plantanos, which our new friends seemed to be pros at. I guess everyone cooks plantains in the states but me! The trick is to use soft, ripe plantains - cutting them into almost 1" slices. You fry them once until they are crispy and soften up, then fry the other half of the batch. You then return the first batch to the frying pan to "smash them" flatter to fry the sides. YUM! (See also: having only one pan reaffirmed my love for cast iron.)

The produce in CR was amazing, and the fruit was the freshest I've EVER tasted. Our dreams of eating fruit and doing yoga all day didn't quite happen, but we did manage to knock out at least 20 Philosopher's Notes our first two weeks. And it was the perfect relaxing sanctuary to do it! (Especially with 50 cent, just-picked pineapple.)

All our produce wasn't right off the truck. There was a large amount of time spent harvesting fresh coconuts as well! This isn't the mature brown coconuts you find in the states, this is (huge) green young coconuts, filled with sweet refreshing (and electrolyte rich) coconut water. And the "meat" was in between the ripeness of green (soft, clear jelly) and brown (hard, sweet solid) - a surprisingly delicious treat.

Molly learned her technique from a local, and made it her mission to harvest as many fresh coconuts as physically possible.

I watched, and helped to carry all these goodies. Wikipedia is definitely wrong about mature coconuts weighing 3 lbs - these guys were much heavier than that. Even if I am a wimp. And it turns out up to 150 people a year die from falling coconuts (surpassing shark attacks)!

My little brother joined the trip for the last two weeks of the travels, and turned out to be a good sport with the new foods we experienced. Brett quickly joined the coconut challenge, and got the best tasting coconut we had all month.

There were a lot of mystery fruits and vegetables in Costa Rica - like this Superfruit cousin of the Mangosteen that tasted JUST like peanut butter and jelly. Seriously.

Our our first roadside purchase - that was like a apple/pear hybrid. Much less sweet and a bit watery, but refreshing in the hot hot heat.

Juicing and fruit smoothies are HUGE in Costa Rica - especially in the health food restaurants in Puerto Viejo. Known as Batidos (just like in Cuba), every spot in town had them. They were available with your choice of fresh fruit, and water or milk - and always fantastic.

Our first experience with these were at Veronica's, a Vegan restaurant with fantastic fresh juices. My constant favorite was Cucumber Juice: not too sweet and totally hydrating.

Their food was equally impressive - like this Vegan Casado (the Costa Rican staple meal of salad, rice and beans, plantains, and "meat" of choice). They served it with Coconut Rice & Beans and Carrot Tarts. I have no idea what delicious ingredients went into these, but they were unlike anything I've had. Shredded carrot and local root vegetables were shaped into a patty with Caribbean spices!)

On a future visit, Brett had the best Mango Batido. I'm rarely a fan of juice or sweet drinks (unless they are cocktails), but Costa Rica's Batidos won me over. At the cute cafe next door to our place, they made a Hibiscus Batido with fresh ginger that might have been the best juice I've ever, ever tasted. Add a juicer (and a Hibiscus tree) to my wish list - Hibiscus is now my favorite tea AND juice.

There was another fabulous Vegetarian spot we discovered near our place, La Botanica Organica. This place was basically my dream come true: a health food cafe AND small store. They had a great variety of local and Organic body care products, plus an awesome (and inspirational) holistic book collection.

And their food was also delicious and fresh (and also all local/Organic). We had an amazing brunch there, along with a Rice Milk Batido. It felt like being in Ann Arbor. (Puerto Viejo may have had even more Vegan options than back home, which was really cool!)

Our other staple food item were pitas from a local restaurant, Pita Bonita. We first sampled them with an amazing veggie/pesto pita sandwich from Om Cafe - and these were hands down the best pitas I've ever eaten. Ever.

For days and days, we found ways to make cute pita sandwiches with local veggies and our assortment of spices. Fresh basil, caramelized onions, homemade veggie burgers. Yes, we even made veggie burgers. (Not-so-secret ingredients: Plantain chips, Yucca chips, TVP, onions, hot sauce.)

Did I mention Pita Bonita's amazing food? Probably the best meal I had during my month there, their Middle Eastern specialties were mouth watering. I'm dying to learn how to make their Moroccan Eggplant.

Last but not least of the Latin favorites was Mango Salad. Made with julienned Mangoes that weren't quite ripe - they added salt, pepper, vinegar, hot sauce, and lime for an awesome summer-ready twist. (One of the only veg-friendly finds in the Capital of San José!) Now I have some inspiration next time Mangoes are on sale and I over buy!

There were a lot of other wonderful things going on in Costa Rica, besides cooking and eating. But the beach in our backyard, rainforest hikes, volcano-watching, bike riding, and Caribbean Sea swimming daily life there just didn't fit this blog as well!

"Pura Vida" is the motto for Costa Rica, and who doesn't want to live the "good life"? Here's to a wonderful last few weeks of summer. Hoping it's nothing but "good" for all of you!

Triple Threat

2011-04-27T14:43:00.000-07:00

I've been all about using tahini in everything the last few weeks - I bought fresh packaged tahini (versus the regular jars) and it's completely different! It's so yummy! On sandwiches, as a dip, in recipes... anywhere. The other ingredient I love but I never use enough is edamame - unlike it's processed soy relatives, this is the high protein vegetable that is much easier on your body.

Adding those with soba noodles, sesame oil, and black sesame seeds made for Triple Sesame Soba Noodles with Edamame. These sesame noodles were delicious warm (or cold the next day), high in protein, and a nice comfort food on a cold rainy afternoon!

When in France...

2011-04-21T19:18:00.000-07:00

Cooking for me is all about the challenge and variety... so with giant artichokes on sale, I couldn't help but venture out and make them for the first time. (Turns out even picky eaters know how to cook artichokes, it just never occurred to me. If I needed them, I aways used marinated artichoke hearts!)

My produce guys told me how to steam them, but that didn't seem exciting enough. So I made Perfect Steamed Artichokes à la Française. Wow! How have I been missing out on making these for so many years? It's a lot of cooking time (with only moderate effort) for a very light appetizer... but they were delicious! The lemon, garlic, and bay leaves in the cooking water added just enough flavor to the artichoke petals. (Are they petals? Leaves?)

If I was making fancy vegetables, they needed a fancy sauce, so I served them with Tarragon Mayonnaise. Tarragon is another favorite spice - it countered the tanginess of the Vegenaise and the lemon juice. It was definitely a perfect, light accompaniment for my new favorite vegetable recipe!

6 Nights, 7 Days.

2011-04-14T14:00:00.000-07:00

So this "detox diet" sucks. Royally. But I made it a week, and I definitely felt GREAT. It turns out you can make a pretty tasty soup with pretty much any vegetables you have around - especially once you blend it up. A little reminiscent of baby food, but super easy on your digestive system, and a smooth cohesive flavor. (Anything to make yourself enjoy it, right?) The last batch I made was asparagus and squash, with a ton of spinach... topped with a generous amount of Sriracha. It sure beats green juices all day!

The smart way to break a detox is with a lot of fruits and vegetables, and basic foods. So I made miso! (For once, instead of binging on something prohibited like fries or beer.) I used a gourmet mushroom blend (shitake, baby 'bella, and some others) along with lots and lots of bok choy, plus added in some tahini for creaminess. This trick I found on the package of miso paste - and it's delicious! Definitely made the soup taste heartier, and I'm realizing I pretty much love tahini in anything.

Obviously I didn't make it "21 days" like I was hoping... but every bit helps, and now it's on to a spring/summer season of cooking!

Whew.

2011-04-11T19:36:00.001-07:00

I've been super behind on cooking (and subsequently blogging) the last few months. If I cook, I put off blogging. So finally, I'm catching up. In the midst of a hardcore detox. Whew. The last few hours (since I've clearly rambled on THAT much) have been rough for someone not eating solid foods!

Anyhow, I've finally caught up, and now I'm hungrier than I thought. And if you're curious, I've lost 5 pounds thus far. I'm doing the Martha's Vineyard Detox Diet - attempting for 21 days, but starting with 7. I've definitely cheated, but overall, feel great. (I'd be lying if I didn't say I spend a good chunk of each day wanting bread and beer. It's always those two. And every minute spent at work is a challenge!)

The catch with this detox is no solid food. Super greens all day, like Green Vibrance... then a pureed soup for dinner. Pureed, like babyfood. But it starts out super fresh and full of awesome veggies, so it could be worse.

Anyhow, there will be yet another hiatus, so please be patient. But once I'm back in the kitchen, I promise I'll make up for the lack of excitement!

Chicago Dining

2011-04-06T22:49:00.000-07:00

I've traveled a lot, and been to Vegetarian restaurants across the world. But there is a reason Chicago Diner is famous. It's A-M-A-Z-I-N-G. I was a skeptic that it'd beat my beloved Seva, but it's a completely different (and even for an almost 17-year Vegetarian, shockingly delicious) experience.

I'd been surviving on Black Bean ("Georgia") Reubens for years - I never liked real-meat Reubens when I was a kid anyhow. But The Radical Reuben is definitely their acclaimed sandwich for a reason. How they get their seitan to look so realistic is beyond me. I had to force myself not to eat it all at once. (And since I often hear Vegan's complain about "realistic looking" faux meat, I was left wondering what those types would do if encountered with this sandwich.) But what meat eater would need the real thing if you can replicate it so accurately?

And yes, that's Macaroni & Cheeze on the side. (Not nearly as impressive or as tasty, unfortunately.)

Heidi's choice were the Gyros - complete with Vegan tzatziki sauce. Once again - shockingly impressive. How they got such a creamy Vegan sauce, or as Heidi said "seitan that tastes JUST like lamb" is beyond me. I'm super grossed out by the concept of "lamb" anyhow, but Heidi is a new Vegan and she was totally stoked to have a cruelty-free replacement of an old favorite. Combine that was some of the best Sweet Potato Fries I've ever had. Wow.

Oh - and how could I forget the guilty-pleasure part? We started our Chicago Diner experience with one of their famous Vegan shakes: Chocolate Chip Cookie Dough Peanut Butter Shake. Ohmigod. Blizzard meet Vegan indulgence. I would weigh 300 pounds if I had access to these treats on a daily basis... and was so grateful I had Heidi to share it with before I devoured it alone. (Look how excited she was!)

My week in Chicago was filed with great food and drinks - even before I made it to Chicago Diner. I had a midnight run for authentic Mexican with Meghan, then amazing gourmet (and BYOB, the one thing Ann Arbor lacks) brunch at Jam with Kim. Plus I got to eat delicious homemade Indian food at Kim's apartment, thanks to her mother-in-law. And we all know that I could eat Indian food (or Mexican for that matter) three times a day. Add in some Chicagoland Whole Foods Market treats, Thai curries with my cousin Anna, and 3am post-bar "breakfast" at Pick-Me-Up Cafe with Kim, Juergen & friends. (Why is it every city but Ann Arbor has amazing Vegetarian-friendly brunch? All I'm asking for is tofu or tempeh in with the eggs and potatoes on the menu!)

It wouldn't have been a successful vacation without some culinary inspiration, some late-night trouble, and some great laughter with old friends!

VegFest Success

2011-03-29T22:30:00.000-07:00

There is no way I could leave VegMichigan's VegFest without being inspired to get into the kitchen more. Combine that with a shopping spree at Joe Randazzo's and dinner with my VegAnnArbor partner-in-crime Daniel, and I was back to my old cooking-crazed self.

I got an entire shopping cart full of produce for $30. It made me realize how much I miss the amazing produce markets in Florida. So no excuses - cheap produce, in abundance, is only 25 minutes away. Not Organic, sadly... But for those of us budget-driven shoppers, you can't go wrong.

I made two versions of stuffed peppers. Poblanos Stuffed with Spicy Polenta and TexMex Tofu. Add in Daiya, the latest and greatest Vegan cheese. (It melts, tastes like butter, and is soy-free!) Serve with roasted asparagus. Daniel is about as adventurous in the kitchen as I am, which means he'll try anything I whip up, but dinner was a success regardless.

Can't wait to see what I will find during the next produce trip to Westland!

Patience, or lack of.

2011-03-25T23:48:00.000-07:00

As if I could get any less proficient at baking, I tried my hand at bread. I can't say it was a complete fail: the end result was hearty and yummy. But the hours of effort involved (including some serious lack of patience on my part) were certainly not worth it.

I saw the recipe for the Super-Flax Whole-Wheat Boule in Everything Vegan and thought I'd be proactive for the day before. (It required soaking the flaxseeds for 24 hours.) Just when I thought that this might be the most clear of all my Vegan cookbooks, it failed me. (Or I failed myself.) Here's where a "total cooking/prep time" is handy.

Just 4+ hours later, I took out a crispy on the outside (yet still too doughy on the inside) hearty loaf of bread. Lesson #1: read the entire recipe, twice, before beginning. Lesson #2: my tiny apartment-size oven is no good for baking, especially bread.

As if the time involved wasn't bad enough, my "loaf" definitely didn't rise the way it was supposed to. That was probably the sign to stop! By the end, the only thing that redeemed each slice of bread was several minutes in the toaster oven. Only after then was it a success - a hearty and super filing one - and another reason I love my toaster oven!

Roll on through.

2011-03-23T22:04:00.000-07:00

This super delicious Scallion Flatbread from Veganomicon was one of many lessons in patience this week. Leftover scallions? Craving some comfort food? Perfect! (Sans the process. On days I'm in the mood to spend an hour making an appetizer, or need some mindless activity to zone out, this would be perfect. But when I'm starving? Wrong choice!)

It's the same process as making roti: knead into balls, roll out, fold, roll out, fold, roll out. Here's the bigger challenge: I don't have a rolling pin. This is one of many times that has caused a challenge with dough-based recipes.

Anyhow, there's no denying these savory little pancakes were worth the effort. They were super yummy and totally hit the spot. It was a good reason to break out the cast iron, and given the right reason, will definitely be made again.

In case you're wondering what goes into such a simple (and yummy) food, here's the process in pictures. Enjoy!

This is why I bake.

2011-03-14T23:30:00.000-07:00

For how much I love to cook, baking is another story. It's so much easier (and quicker), but I was never a big enough fan of sweets to make it worth it. Until I had these two to bake for the last few years.

Pamela and Heidi love their healthy Vegan sweet treats, and they are both willing to try anything, so it's impossible not to want to bake for them. These girls are the sisters I never had, and amazing employees. (They make every day at work easier - and more enjoyable. Truly!) The least I can do is bring them goodies! Maybe I'm an enabler, and they are certainly far too nice with feedback on my "experiments", but it's 100 times more fulfilling than baking for myself.

The first batch this time was Spicy Oatmeal Raisin Cookies from How It All Vegan. A spicy cookie? How could I not love it?

Even making them gluten-free (I used brown rice flour instead of all-purpose flour), these cookies were delish. Just spicy enough with the cayenne, cardamom, cumin, ginger, and cinnamon - and just sweet enough with the rolled oats, banana, and raisins. (One lesson: the 1/2 tsp of pepper needs to be finely ground, NOT from a pepper mill. The one time going gourmet does not pay off.)

These little nuggets got better each day - the flavors melded and they were less crumbly. I was glad I kept some for myself for once! Definitely a win, especially with a few tweaks for next time.

Cookie batch #2 was Chocolate Chip Bars, also from HIAV. I've been loving the Vegan dark chocolate chips lately - even just a few satisfy the chocolate cravings. However, this was one time my healthy substitutions didn't pay off. I used 2/3 whole wheat flour instead of only all-purpose. (Although, the author always lists "flour" without a specific recommendation. I just assume the average person uses all-purpose for baking, since it's generally tastier despite it's lack of nutrients.) Just a little too bland with all the whole wheat (for a such a "cake-y" and dry cookie).

Then I wanted to try out my stevia baking mix by NuNaturals. I had to guesstimate on the stevia measurement, since the container had some cryptic equivalency chart. I guessed too low, since these were definitely not sweet enough. (Even for me.) And generally, I'm a fan of stevia's earthy sweetness.

Here's why these girls are worth baking for: they loved these treasures, despite any hiccups there might have been. (Or they did a great job convincing me, because they were too nice not to.) Regardless, one lesson I've never mastered is to never apologize for your cooking. And I guess this showed me, once again, that most of what you'll make is better than you'll give it credit for.

No Regrets.

2011-03-12T16:06:00.000-08:00

The way cookbook authors creatively name recipes is impressive - like the way crayons and paint colors always have bubbly names. And even if I'm less than impressed with LDV sometimes, the recipes at least sound witty!

I'm not generally a sweet breakfast fan, but there's one compromise that is always a favorite: oatmeal. It might be boring for some, for me it's starting the day out with a treat. Especially when it's "loaded" oatmeal like the Baked Aporridgy. (Who the hell knows what apologies have to do with oatmeal. But there's no regrets for a day-off breakfast treat like this.)

In the past, I've been a traditionalist about my steel-cut oats/oat bran combo. But this used rolled oats and flax meal (plus a bit of steal-cuts I added in), and is baked instead of cooked on the stovetop. Generally I don't have the patience, but once in awhile it's definitely worth it. Add spices (nutmeg, cinnamon, ginger; plus cardamom for my version); dried fruit (raisins and cranberries); walnuts and sunflower seeds. (Sunflower seeds were my last-minute add: I wouldn't use them again.) Almond milk worked great to keep it creamy and moist.

The best part of making a bunch of oatmeal when you live alone is that you've got breakfast all set to go for days. (Every day it sits, the flavors marinate even more, and somehow it gets better and better.) And for saving time on healthy breakfasts with hour-long oatmeal? I have no regrets for that, either.

Brainstorm Brunch.

2011-03-11T11:43:00.000-08:00

There are lots of big changes happening in my life right now! (This is a good test for how who is really paying attention to my blog chatter...) So brunch with my lovely aunt, Monique, was the perfect time to brainstorm. She's especially good at this, plus she's always willing to try out my latest food experiments. It's a win-win!

I saw the Tofu Frittata with Zucchini and Onion recipe a few weeks ago, and was eager to try another frittata variation. Plus there were tips on making it the night before, making it ideal for our brunch-before-work timeline. I had a hard time finding zucchini, so I used baby portabellos instead. Yum!

The mushrooms, onions, and carrots were a good mix of textures... and this was definitely a recipe lacking in the spice department. (Can't these cookbooks come to a happy medium?) But once you added hot sauce, it hit the spot. Frittatas are the perfect way to have a savory, egg-like breakfast (and use up any surplus veggies you have), and not feel like you're missing anything. (Also: I substituted nutritional yeast for the "vegan mozzarella" it called for.... except on rare occasion, I'm not a huge fan of "fake" cheese. Daiya has proved me wrong, a LITTLE, but not enough to convert! Here's the part where my Vegan friends will hate on me for still eating dairy every so often.)

Next time I'll make this into muffin tins for "individual size" frittatas. And add more spice! In the meantime, I'm full (and have breakfast for tomorrow) - and full of brand new ideas!

Fall Harvest... in Spring.

2011-03-10T20:49:00.000-08:00

One of the only local produce items you can still get are squash... so the recipe for Sweet Potato, Squash & Apple Soup was the perfect use of my lonely butternut squash. A very "Fall" dish, but perfect for the last few chilly days of Spring.

This was an example where my love for spiciness got the best of me. I followed the recipe exactly... until I got to the spices. Only 1/4 tsp of cayenne? That couldn't be right! Lesson learned: try it as spicy as they call for, THEN add more. The result? So spicy even I couldn't handle it.

I tried the most logical solution to fix it: doubled the squash, potatoes, and added more apples; added 2 c. more soy milk. Even then it was still too spicy! (I could stomach it, but my friends couldn't. Ooops!)

I made Maple-Nut Soup Muffins to serve with it - they were perfect to dunk in the soup. I used flax meal as the egg replacer, which seems to be the best bet for anything hearty. And it was still delicious (even with the heartburn), with the perfect blend of creaminess and chewy bits of veggies. Next time I just have to lay off the cayenne...

More Chocolate?

2011-03-09T23:50:00.000-08:00

You'd think I was having a breakdown with all the chocolate the last week. In reality, I got fixated on the delicious Vegan dark chocolate chips I picked up... and want to keep putting then in everything! That, and I like to keep my work girls happy with Vegan treats. (See how much better it sounds when it's for someone else?)

I decided to give SK another chance, and made Maple Walnut Brownies. As per usual, I used whole wheat flour and added fiber for a healthier treat. I added chocolate chips (because the cocoa powder couldn't possiblly be enough) and substituted coconut for the walnuts. The result was a light brownie that was moist without being overly rich.

I've noticed the majority of HIAV's recipes use maple syrup as a sweetener... and not only is it crazy expensive, but I'm not fully convinced it's the best with chocolate. Agave has really taken off in the last 10 years since it was published, so I'm pretty sure I'll stick with my gut and substitute that next time.

Bargain Lunch

2011-03-09T19:46:00.000-08:00

# 1 Reason why I need to cook more? To pack my lunches for work! And not because there aren't 2,000 delicious (and healthy) options at Whole Foods, but because it saves a TON of money. Money I can use to cook new, awesome recipes with not-so-cheap ingredients!

This is where basic staple items, random veggies, and a rice cooker come in. Throw together some short brown rice, a can of kidney beans, diced red peppers, cilantro (tons), cumin, and garlic... 30 minutes later you have lunch for days for less than a couple bucks.

Reunion!

2011-03-06T18:23:00.000-08:00

Just under a year ago, I wrote about my love for crepes - and my favorite memories of indulging with my college bestie Tina. So naturally, we had to make some during our latest reunion. Tina is the crepe pro, making them at home since she was a kid... so I couldn't help but watch in amazement.

Don't be fooled. Vegan crepes are nothing that would pass as the original... but they are pretty darn good as a healthier option! We made the Savory Whole Wheat Crepes with my new crepe pan - definitely a worthy purchase once you get the hang of it. I'm pretty sure using WW flour and not WW pastry flour made these tougher than ideal... but Tina picked up the slack for my substitutions with her awesome crepe cooking skills.

The must-have for us was, of course, the Nutella. Not Vegan, sadly, but the traditionalist way to go! If you're a fan of the chocolate-hazelnut love connection, I have an even better new favorite product. Justin's Chocolate Hazelnut Butter is AMAZING. All the things I loved about Nutella, but natural with 1/3 less sugar. You can eat it and not feel yourself slipping into a sugar coma. It's now something I wish I hadn't allowed myself to buy! Whichever you choose, a crepe night isn't complete without it.

While I was making the crepe batter ahead of time, I made a separate gluten-free batch of Buckwheat Crepes the next day. A much harder flour to work with, they still turned out pretty decent. And the heavier consistency made it harder to eat too many!

If you're a fan of crepes, buy yourself a French steel crepe pan like the one I got. It requires some practice (more than I gave it), and some TLC, but is well worth the money!

Lentils: Part 3.

2011-03-03T18:12:00.000-08:00

All the Sarah Kramer loyalists out there will probably send me a lot of hate mail after this post. But this recipe - for Big Ben's Lentil Burgers - is the reason why I'M a loyalist to Isa Chandra Moskowitz & Terry Hope Romero. It's not that I haven't had delicious recipes from How It All Vegan! or La Dolce Vegan! But the instruction, chatter, and reliability of the recipes is nothing compared to Veganomicon and Vegan With A Vengeance.

Anyhow, no one is here to read about which Vegan chef I love more, so here's what happened with these burgers. I followed the recipe closely - even making my own breadcrumbs with some dried sourdough. I used the cooked lentils from the day before, mixed it all up as instructed, and attempted to shape it into patties... only to have a crumbly and dry disaster. There is no way they'd stay enough to be cooked or served this way. (Maybe the recipe was missing something... but don't they pay people to try out recipes before cookbooks are published?)

Recipe experience to the rescue! I added in 1/2 c. vital wheat gluten (as used in Black Bean Burgers a few weeks ago) and 1/2 c. water... then spiced them up with cumin, garlic and chili powder. Voila! Super super delicious lentil burgers, with a bite!

p.s.

This is why you'll see a lot of scribbles throughout any cookbook you might borrow. If only there was someone to do it in the books BEFORE you buy them!

Pause. With Chocolate.

2011-03-02T23:01:00.000-08:00

So before I know it, my jump back into cooking (and baking, and blogging...) has taken a giant pause. And not because I haven't been in the kitchen... 11 recipes in 3 weeks, I'm doing a moderate job of keeping it going. I just can't manage to get it to completion! Please be patient and trust that one of these days I'll get it together.

The health-coach in me might think all the baking and sugar (even if healthier than some types) could be influencing my attention-to-detail. But that's why I made these Double Chocolate Muffins with a healthy twist. I used brown rice flour for half the flour, stevia baking blend for the sugar, and added chia seeds. (If you haven't been watching Dr. Oz like all the Moms out there, it's the new hottest thing. They are, in fact, packed with omegas and fiber... worth sprinkling onto salads and other treats!)

I'm always happier with semi-sweet muffins, and these turned out pretty decent with all the substitutions. Not too sweet for breakfast, but so filling you couldn't eat more than one. And like a lot of the baked goods with other flours than wheat, they are better the next day after the flavors combine.

I apologize for the post-dating... stay tuned for a lot of yummy spring foods! (And in no time, local produce galore!)

Love for Lentils

2011-03-01T23:23:00.000-08:00

Since I missed the 28 Day Challenge for work because of my Florida vacation, I'm continuing the healthy challenge for the month of March. I'm continuing to stay as Vegan as possible, not drinking, eating more whole foods. Lots more fruits and veggies, more legumes, less wheat and processed carbs. Mostly!

I'm going to try to buy less canned beans, and start buying in bulk... and this week's legume is lentils. They don't have to be soaked overnight, are super quick to cook, and digest easily. Plus they go with EVERYTHING.

First I made a Lentil Salad - a favorite go-to combination. I always wing it with this, but this time I combined lentils, garbanzos, lemon juice, spinach, and spices. Which "spices" you use is always the key. My favorite all-time combination is the following: sea salt, mustard seeds, black peppercorns, whole coriander, dried onion, dried, garlic, paprika, and red pepper flakes. (Put all this in an old pepper grinder - it's amazing on basically everything.)

Next was the Rustic Tomato Lentil Soup from How it all Vegan! I'm hating this cold weather, so a hearty soup was a great choice. There was nothing super exciting about this soup, but it hit the spot. The rice pasta substituted fine for the "short pasta" it called for, and tomatoes and carrots added that traditional vegetable soup flavor. I spiced it up (surprise!) with crushed red pepper and tarragon - and it served well the next few days.

I'm noticing a big difference with the thoroughness of Sarah's cookbooks... but it's all about learning, so sometimes I just override the parts that seem off to me. (i.e. I added the lentils after simmering the soup for 10+ minutes, because I know they'd overcook otherwise.) Either way, soup is always a great choice to warm you up in the winter... and to fill you up with healthy goodness!

Seitan, three ways

2011-02-25T19:02:00.000-08:00

While my kitchen was already crowded last night for my pasta yumminess, I got inspired to try my hand at seitan again. The Veganomicon version I made last year was great, but I felt obligated to give the La Dolce Vegan a try. It's a given that seitan is a digestive nightmare. No one digests it terrifically, but it tastes great, and is a high protein "meaty" alternative to soy. It's the same process as the last round: make the dough, boil it in a flavored broth, serve a variety of ways.

Anyhow, I made a double batch of the Faux Chicken and served it three different ways during the next few days. The first (and third) were for salads - the first time just served "as is" and sliced. Add dried cranberries and almonds, and there was nothing boring about it. But this version of seitan definitely was a little spongier than I prefer. (A few days later, I baked it before serving and it really improved the texture.)

The next, and best, way I prepared the Faux Chicken was as Jay-Lo's Fried "Chicken". Yum! The best faux meat I've ever made. I modified the La Dolce recipe to use the Multipurpose Coating for Dredging Foods from Vegan Soul Kitchen - and I definitely think the spicier cornmeal breading was the winner. (It's the same coating I used for tomatoes in the fall, plus a lot more chili powder and fresh ground pepper this round.)

I made a "spicy chicken sandwich" with Vegenaise (the best of Vegan mayonnaise, hands down) and Clancy's... it may not be the healthiest of Vegan sandwiches, but it was a great alternative to a frozen Boca patty! And with Ezekiel tortillas, it's one less processed carb. I'm going to make them into "nuggets" the next time I'm craving some Vegan fast food!

Crowded House

2011-02-24T20:50:00.000-08:00

Back in town, back in the kitchen. I've been craving some good Italian fare, so the "Meat" Balls & Spaghetti in Everything Vegan caught my eye. The "meat" was actually garbanzos and vital wheat gluten again - which turns out to make a super tasty addition to pasta.

Just like the bean burgers last week, using the vital wheat gluten binds everything together... and gives a "meaty" consistency for those traditionalists (or meat-eaters) out there. I used panko instead of regular bread crumbs, so that could make a huge difference next round. Instead of using spaghetti, I used brown rice penne. Then I added a lot of spinach and made the Quick All-Purpose Garlic Tomato Sauce from "La Dolce Vegan!"

I'm yet to be impressed with a cookbook recipe for tomato sauce that includes tomato paste. they are always too sweet, and I'm always happier whipping up something from scratch with more spice. The "meat" balls were the perfect texture and spice... a great contrast to the tomato sauce. Regardless, the combo together worked out well... and made great lunches for the next few days.

One major problem? My tiny tiny stove. Any meal with more than 2 pots and pans is too many on this little guy... so I need to remind myself to do one thing at a time, and/or plan ahead. Or get a grown up size oven so I can cook like crazy!

Vaca

2011-02-18T13:41:00.000-08:00

I'm on vacation for the next week, and there will be no cooking (and likely no healthy Vegan food)... but at least I started my trip off with a fresh shot of wheatgrass! I'm staying with my good friend Kelly, blocks from the gorgeous Siesta Key beach. She used to be my veggie cooking partner-in-crime on a regular basis... so maybe someday she'll be a part of this cooking adventure!

In the meantime, I really really really want to grow my own fresh wheatgrass and buy a Vitamix! It's not the same as cooking, but it's so fresh and delicious. (Note to self: move to the beach, drink wheatgrass every morning, cook cook cook.)

Be Mine.

2011-02-14T13:26:00.000-08:00

I'm still trying to use up ingredients I've stocked up on around the house... so the Cranberry-Orange-Nut Bread was the next in line. Just in time to make a Valentine's treat for my work loves. Who doesn't bake for Valentine's Day?

I always think sweet breads are kinda lame, so I made it into giant tasty muffins instead. It's citrus season, so I juiced a Minneola and used fresh/frozen cranberries. (You can freeze a bag of fresh cranberries while they are in season, and use them later on for recipes like this! Who knew?) What a difference both make over orange juice and dried cranberries.

It turns out Minneolas don't zest very well, but they are super sweet and delicious oranges... and the muffins turned out great anyhow. (Especially since I used 1/4c. sugar instead of the recipes 1c. - plus added flax meal and forgot the allspice.) It looks like I'll be modifying recipes to make them healthier as long as I'm cooking... but so far it works and no one is complaining as long as I continue to bring them treats!

New Material

2011-02-13T17:26:00.000-08:00

How can I flip through a brand new Vegan cookbook and NOT buy it? So the latest rush of Vegan recipe mania began... no thanks to Amazon and their insanely good deals on used cookbooks. (Clearly the people selling them don't know what they aremissing!) At least there could be worse vices or worse (and less delicious) ways to spend my money...

The first to add to "my cart" was "Everything Vegan" (by Vegetarian Times). The perfect well-thought-out cookbook, great pictures, easy instruction and ingredients. Next were "How it all Vegan!" and "La Dolce Vegan!" - both by Sarah Kramer (of GoVegan fame). These aren't as showy, or as clear and explicit... but they are filled with bunches of recipes to try out regardless. Now where to begin?!

I had to revisit "Veganomicon" one last time before trading it in (temporarily) for the new books... and what I had on hand lent itself to Black Bean Burgers. Unlike most crumbly bean burger recipes, this one used vital wheat gluten to bind the ingredients together. They were DELICIOUS. And cheap. Why do I ever buy veggie burgers when they are so simple to make? I spiced them up with Sriracha and extra cumin... then served them as tacos on corn tortillas with homemade Mango Salsa. (I was out of cilantro, but it worked all the same.) Next time? I'll double or triple the recipe, fry them up, then freeze them for quick meals.

If you aren't sensitive to wheat, vital wheat gluten is the key ingredient in a good veggie burger. It sticks everything together and gives a chewy texture. I can't believe it took me so long to try this recipe... but I'll definitely be revisiting it, and adding an array of spices and veggies to change it up a bit.

Spicy Bliss

2011-02-12T17:57:00.000-08:00

Now that I'm "back in action" with this blog stuff, I'm realizing that it's not as hard or complicated as it felt like for awhile. I cook, I take photos, I even take photos of food. I just need to do it for this blog!

Cooking fancy recipes out of my dozens of amazing cookbooks also doesn't have to be the only thing to blog about! Tonight I made yummy Spicy Red Bean Tacos with what I had around the house: Sriracha, spices (cumin, garlic, chili powder), onions, red beans, nutritional yeast (to give that cheesy flavor without the dairy). Top some Ann Arbor Tortilla Factory corn tortillas with the creamy spicy bean mixture, veggies, and more Sriracha!

Then there is the finale. Every spicy meal should have some sort of creamy, cool counterpart - and even though I'm not a huge dessert fan, I've found the latest guilty pleasure. Coconut milk ice cream has been a favorite (rare) indulgence for years - and the Coconut Bliss variety is my new preferred brand. The Naked Coconut flavor is perfect - not too sweet (and no sugar added - sweetened with agave!) and so creamy no one will ever know it's dairy free.

As if that deliciousness isn't enough, I topped it off with cacao nibs. It's almost impossible to go back to sugary refined chocolate after you get hooked on these. Plus they are so good for you - so you can feel good indulging! Cacao is a superfood, raw and rich with Magnesium and antioxidants. The Navitas Cacao Sweet Nibs are amazing right out of the bag.

So here we go... back to blogging (or at least throwing pictures and chatter onto here) and cooking once again. Looking forward to the months (and more exciting entries, I promise) ahead!

Revival

2011-02-10T10:39:00.000-08:00

After months and months of delay, I'm going to be back in action with this blog! I promise!

It's day 4 of our 28 Day Challenge at work, and an amazing number of co-workers have gone Vegan for the month ahead. It's awesome to be surrounded with so many healthy people! My biggest goal for the challenge is to eat more whole foods (grains, fruits & vegetables).

One of my favorite theories I've learned in school is that of "crowding out", and eating more whole foods works perfectly as an example. The basic idea of "crowding out" is to make sure that you never feel hungry. A lot of diets force you to eliminate foods out of your diet, which makes you feel deprived. Eating more nutritious and nutrient dense foods satisfies cravings and feeds the body, leaving one satiated. Just eating fruits and vegetables throughout the day makes you have a lot less room for those unhealthy choices. Having one big salad a day (like the yummy one above that Kevin made) is a great way to start.

I'm also getting a partner-in-crime for this blogging fun the next month. One of my old friends and favorite co-workers, Kevin, is going to guest blog on Inspired Vegetarian. He's a much better cook than I am, so I'm looking forward to him posting some pictures of his delicious creations. Stay tuned!

Sorry for the hiatus, and don't forget to send your comments/ideas/experiences my way! I've missed cooking, and hearing from all of you!

Much love,

Nicole

Guest Spot

2010-06-21T20:04:00.000-07:00

Since Carmen is one of my biggest blog supporters, and since I'm way way way behind in cooking/writing/posting, she did a guest spot for me. She's also a better writer, so it's a welcome break from my chatter. Here it is - enjoy! Thanks, Carmen!

"Baby Steps"

Today I went to the Takoma Park, Maryland locals' favorite haunt "Mark's Kitchen." I'm 29 now, but it's a diner that's been serving vegetarian & vegan since I was a preteen. The food has always been delicious & their menu has a way of making you feel welcomed whether you're a pure carnivore, a Vegan or Veg-Curious.

I went today & saw the "Tofu & Avocado Club Sandwich" complete with Vegan Bacon, Vegan Cream Cheese, fresh Avocado, sliced tomatoes & sauteed tofu. After a meat-filled day grilling with the Dad's in my family, this sandwich seemed like a nice reprieve. Although I chickened out & got real cream cheese, the sandwich was delightfully simple yet so delicious I immediately thought of ways I could make this at home & find ways to tweak it: Maybe marinating the tofu before sauteeing, or grilling instead... Mixing some delicious herbs & spices into the vegan cream cheese to add depth of flavor, using different bread types, or making a guac spread.

I also thought this would be an inexpensive sandwich for Vegans to make at home because avocados, vegan cream cheese & tofu are staples in the fridge. I felt so satisfied after lunch, yet because there was no meat, I didn't feel bogged down. I hope some of you will try this out & put your own unique spin on great sandwich find!

- Carmen

Sushi Snacks

2010-06-03T12:49:00.000-07:00

I've been talking about throwing a sushi party for months, and still haven't gotten in together. But now I can't wait, after getting these awesome little treasures from Maki. Seasoned Seaweed Layers - perfect for handrolls, or just eating with sushi rice. They are even flavored with sesame oil and salt.

I wanted a quick snack, and these hit the spot. Nothing fancy, but lots of potential to fill with other flavors. Looks like it's time to take a shopping trip to the Asian Grocery Market... I can't wait to make these again!

Quinoa, Quickly.

2010-05-29T12:43:00.000-07:00

I've been eating quinoa salads all week, and I have to admit I feel better. Bringing a salad to work is the easiest way to guarantee I'm eating well, and it's a breeze. The secret weapon is dill - chopping up a bunch of it on top of the salad adds a ton more flavor. Shred some carrots, toss in some green onions, spray some Bragg's, and end with lemon juice and spices.

Just like that, you're done, and healthier for it.

Tofu Challenge

2010-05-26T19:43:00.000-07:00

I'm all about finding Vegan alternatives to traditional meat and dairy dishes. But I never expected to find a replacement for Insalata Caprese. Is there anything remotely close to the flavor and texture of traditional fresh mozzarella?

The answer is yes! I made Marinated Italian Tofu, determined to fool myself. It worked! The marinade was perfect to recreated marinated mozzarella, and quality olive oil drizzled overtop gave the rich flavor. I got to use the first leaves of basil from my garden, and served it with fresh a baguette and roma tomatoes. (I'd recommend skipping the healthy whole wheat baguettes. Go authentic with italian round or a sourdough loaf.)

I was expecting a balsamic based marinade, but the lemon/garlic/tamari additions were delicious. Baking the tofu lent some crispiness, and slicing it into small slivers gave the look I was going for. It'd make a great dish to pass, or appetizer for my next Italian dinner night.

This tofu challenge was inspired by Carmen's (non-Vegan) creation, below. She told me to try to use the concept for my blog, so I did. Now I have to share the credit with her, but it was so yummy that it is completely worth it.

Inventory

2010-05-25T12:06:00.000-07:00

I've confessed my love for bulk foods & spices, and how buying in bulk has saved me tons of money over the years. (And it's really allowed me to try some new things!) But sometimes you've gotta do inventory to keep all that craziness organized - my spice rack is only so big! I did some cleanup and what I got was 2 giant bags of a million spices... time to try out some new flavors!

Summer Lovin'

2010-05-22T12:11:00.000-07:00

I've had recipes turn out great, tons of times. Especially this year. But this, thus far, is perfection. I'm officially in love with Quinoa Salad with Black Beans and Mango. Quinoa has been my favorite little grain for years, but this salad even beats my own specialty. The red bell pepper and green onions complemented the red wine vinegar perfectly. No added spices were needed, the cilantro was enough. It was sweet, spicy, crunchy, soft... every combination all in one bite.

Quinoa and black beans make an awesome salad, no matter how you alter it. My (old) favorite salad included them with red onions, cucumbers, lemon juice, and coriander. And the best part about quinoa is you can use the leftover all week on top of greens for a healthy (and quick) salad.

Flat Out

2010-05-22T11:59:00.000-07:00

I used to eat quesadillas every day in college. They weren't healthy ones, but I was poor, and they were easy. But they don't have to just be tortillas and cheese; and these Black Bean Quesadillas are proof. Spicy refried black beans, soy cheese, spinach, green onions, corn tortillas. Avocados on the side, hot sauce on top. In less than 5 minutes!

Girls Night

2010-05-21T11:17:00.000-07:00

Impromptu girls nights are one of the best things in life. You don't know you're going to get moral support and good laughs, and then last minute you do. This time around the theme was yoga night, with my friend Nicole as our personal yoga instructor.

I should have used this healthy girls night as an excuse to experiment with some raw or Macrobiotic recipes. But I'd had a long day at work, so it was Chocolate Chip Brownie Waffles instead! I don't do sweet for breakfast, for for a pre-yoga appetizer, they hit the spot. Just sweet and crunchy enough, they were rich and chocolate-y (even with 2/3 c. short of chocolate chips)!

I couldn't just make breakfast (or dessert) for dinner, so I did whip up a Bulgar Pilaf as well. Bulgar still remains one of my favorite food discoveries, and it's amazingly easy to toss in whatever veggies and spices you have laying around. Just having to steam it for 30 minutes is a breeze, and it gives you time to chop up and cook veggies to stir in at the end. You can definitely tell my fridge was empty by how boring it looked... but luckily it didn't taste that way!

Banana Split

2010-05-20T10:54:00.000-07:00

I don't bake, so if I'm going to do it, I want to make at least two recipes. Especially when I have the same ingredient to use up, in this case bananas. The first step was Banana-Date Scones. A completely different taste and texture than my previous Vegan scone attempts, these were more like a cake or muffin. The dates were a challenge to dice up, but the sweet flavor was worth it. I upped the flax meal, and used all whole wheat flour, so they actually turned out pretty healthy. Not the best looking scones in the world, but they filled a craving for banana bread.

Next were Banana-Wheat Germ Muffins - healthy and delicious, take two. The flavor alone wasn't unique enough for me, so I added some cardamom in with the cinnamon. I still believe cardamom makes all baked goods better. I also omitted the sugar, and might not have used enough banana, so the result was tasty but not sweet. Once again, soy butter to the rescue.

At least now I have two options next time I have overly ripe bananas!

Revision

2010-05-19T10:46:00.000-07:00

Just when I think I've had the best breakfast ever, I made Tofu Hash with the leftover Scrambled Tofu and Chorizo Seitan. Combining two awesome foods with a bunch of fresh spinach resulted in the best Vegan breakfast I've ever had. Serving it with tortillas on the side made it look nicer, and of course Clancy's was the final touch.

If I ever open a Veg cafe, this is the first thing on the menu!

Brotherly love

2010-05-17T22:37:00.000-07:00

There is always one person you really strive to impress with cooking. Maybe it's your parents, or your boyfriend, or you best friend. For me, it's my fabulous little brother. Fabulous, but very picky and carnivorous. So you can imagine my surprise when he actually liked the Penne Vodka I made!

The sharp vodka sauce is definitely not for the timid (or the hung-over). The pureed almonds added a nutty flavor and texture that was reminiscent of parmesan, and I added some nutritional yeast just to add some cheesiness. It was clearly a winner: Brett even went back for seconds!

Go Green

2010-05-17T13:26:00.000-07:00

Summer produce is yet another reason I'd be happy without the winter. Fresh, local asparagus AND kale? I want to throw extra veggies into everything. This time around it was Green Tacos, and they were amazing. I used my favorite local corn tortillas, threw in some kale and asparagus, and topped it with Upton's Chorizo Style Seitan and Clancy's.

I'm pretty sure I could eat these every day and never complain. The Chorizo Seitan is without a doubt the best faux meat I've ever had. It's spicy with a good texture, and has a ton of protein in it. Enough of the boring Veg-friendly tacos with beans and rice: greens are the way to go from now on!

Scrambled Up

2010-05-16T13:44:00.000-07:00

You know by now that I'm a breakfast junkie. I love all things breakfast, and I'll admit, eggs are a hard thing for me to give up. I finally took the plunge and made Scrambled Tofu, and now I'm embarrassed I haven't been making it for years. It was so easy AND delicious, and made enough for 4 days of breakfast. It made a ton! Never again can I say I didn't have time to make a good healthy breakfast... and now that I'm back to reality and work, that is critical.

The spice blend was a little tame for me, but it's definitely something that can be experimented with. Cumin, thyme, paprika, and turmeric teamed up with nutritional yeast - it really did taste like an omelet. Crumbling the tofu with your fingers kept it chunky, and it was done and ready in minutes. I skipped the mushrooms and added red pepper, next round I'll add a variety of other veggies. This is one recipe that will certainly appear at my next Sunday brunch!

Muffin Mania

2010-05-12T23:20:00.000-07:00

Now that I've been on a roll since this morning with baked goods, I decided to make two more treats. This time it was regular and mini muffins... twice the fun. The first batch was Applesauce Oatbran Muffins, which I added cranberries to for the dried fruit. I made them gluten-free by using a ratio of 2/3 millet flour and 1/3 brown rice flour - a blend that was much higher in millet than any GF cookbook I have recommends. They were only a little dry because of the flour substitution. But with a bit of Soy Garden buttery spread, it was a great muffin.

The next recipe was the real winner. Carrot-Pineapple Sunshine Muffins were amazing! Perfect along with the delicious ripe pineapple I'd brought home, they were bite sized sweet treats full of surprises. (I used crushed in the recipe, per their recommendation.) More than sweet enough on their own, I'm going to omit the 1/2 c. of sugar next round. The soy yogurt and soy milk made them taste rich, and the pineapple left them extra moist. So now I'm left wondering why you wouldn't make all muffins Vegan when it can be this tasty (and easy).

Addendum: I froze a lot of these since I made so many, and the gluten-free muffins definitely did not hold up well. The sunshine muffins were great a few weeks later, so I'd make a double batch and enjoy them twice as much!

Old Fashioned

2010-05-12T19:10:00.000-07:00

Ooooh! Not only is it fun to try a recipe I've never made before, but this time I get to make it the "old fashioned way" in cast iron. More specifically, in my beloved (and underutilized) LeCreuset soup pot. The Whole Wheat Soda Bread with Millet and Currants was delicious.

The crunchy millet was a great contrast to the juicy currants in the whole grain bread. It was even a bit savory, with the caraway seeds, so it was the best of both worlds. I wasn't patient enough with the millet cooling down, which made the dough a bit hard to handle. But it ended up rising a good amount, and the result was 4 quarters of hearty, crusty breakfast bread.

How-To

2010-05-12T13:13:00.000-07:00

I realize I'm not doing enough to help anyone recreate the recipes I've been making. And although this blog is about what I'm making, not about teaching, it's still fun to see what goes on with some of the technique. So here is a how-to for Fresh Mango Summer Rolls.

Start with peeling the mango. Yet again, something I'd never tried when cutting mangos in the past. Thanks to my best friend Lindsay for giving me my awesome Cutco peeler... It made this task a breeze. (If you don't have good quality knives, I definitely recommend starting there. It makes all the fruit & vegetable prep a million times easier. And safer.)

Then, cutting alongside the pit, make a wide slice. Then slice that into more little slices. (They call them matchsticks in the recipe. Mine sure didn't look like matchsticks. But guess what? Inside a spring roll, no one would know the difference.)

Work your way around the pit, until you're done! So much less mango is wasted this way.

Then get all your spring roll ingredients together. I should have pictured how you soak the rice papers in water, but all you do is get a shallow dish and plop them in. When they are soft, take them out, put them on a plate (gently), and all the ingredients.

This recipe was a light summery flavor combination of mango, bean sprouts, cilantro, rice noodles, and chopped peanuts. Then I added slivers of tofu to add some protein.

Layer all the ingredients on the start of the bottom third of the rice paper. Boost the cilantro and peanuts if you want some more excitement.

Then roll that bottom third up over the ingredients. Keep them about an inch from the sides, and make sure it's spread evenly. (When you use harder ingredients, like carrots, keep the sharper edges from breaking the rice paper by layering them on the top.)

Fold in the sides and roll up as tightly as you can. Just like that, you're done! With the first of 30 individual rolls!

This recipe was tasty, minus the Thai Dipping Sauce. It was way too thin and vinegar-based for my taste. Next time I'll make my favorite version, and this is how you do it:

Thai Peanut Dipping Sauce:

Add warm water to peanut butter to thin it out. Stir in a few spoons of turbinado sugar or agave until it dissolves. Then add soy sauce, lime juice, and garlic chili sauce (or hot sauce of choice) to taste. Refrigerate until serving to thicken up.

You can basically roll any vegetable you have in the house into a spring roll. Green onions make a nice touch, as do carrots, cucumbers, and spinach. Good luck!

Snack for Popeye

2010-05-09T22:38:00.000-07:00

I can't tell you how many Vegan potlucks (or dinners, or parties) I've hosted where most people bring chips and salsa. It's almost as if there aren't any other Vegan snack foods. It's easy to forget that party favorites often include dairy. (Cheesy dips are a crowd favorite.)

I was scrambling for a dinner idea when I found the recipe for Asparagus-Spinach Dip. The Vegan answer to Spinach Artichoke dip, this was a yummy, sharp spread. And healthy! A pound each of asparagus and spinach, the veggies were really crammed in. I actually liked it better while it was warm, because the capers seemed to be disguised better then. But if you love capers, this would be the perfect dip for you! It was tasty on whole wheat crackers, as well as on a Sami's Millet & Flax Bagel for a gluten-free breakfast.

The raw cashews gave the dip a "cheesy" creaminess, like they did for the cashew ricotta. I'm eager to try out that concept with spinach and artichokes, or maybe even a tex-mex "cheesy" dip. Toss in some nutritional yeast, and I might have found a winning idea.

Carrots for Breakfast

2010-05-09T11:23:00.000-07:00

Who doesn't love Carrot-Raisin Muffins? Apparently this recipe nailed the Vegan secret to good muffins... but there are a few adaptations I continue to make. Starting on baking Vegan "sweets" has made me realize there are two types of recipes. Recipes are über healthy; or recipes are designed to taste like full fat/non-Vegan/traditional recipes. There just isn't enough balance of both.

These muffins were scrumptious, but I made them a ton healthier by doing the following. I used whole-wheat flour for all-purpose, I added flax meal, and I omitted most of the sugar. The raisins were sweet enough for me. (And the recipe called for soaking them in hot water first, a trick I was convinced I'd created years ago!) I upped the spiciness by adding allspice and clove to the cinnamon and nutmeg, and it made them taste like a spice cake instead of just a carrot muffin. Next round will include walnuts, for an extra nutrient (and crunch) boost.

Either way, these muffins were a fabulous start to the day. If I'm going to bake, I'm a lot happier when I can sneak some fruits and vegetables in!

Cold & Flu

2010-05-08T23:08:00.000-07:00

Of course, my first day off now that I'm back to work was spent "under the weather." I don't even have the energy to cook, so a big pot of Cold & Flu Soup was the answer. I kicked up the garlic for immune boosting, threw in some kale and carrots for nutrient value, and some udon noodles for the comfort food factor.

The other secret weapon for soup is always Vegeta. I got hooked on this seasoning a decade ago in Croatia, when I was cooking with my friend Krešo. Every visit to Varaždin since then, I pick some up. It's definitely not a "health" product, since it's super high in sodium. But it does add a unique flavor that reminds me of my favorite place in the world. And this time around, it cheered me up AND made me forget about feeling sick!

Before and After

2010-05-07T23:46:00.000-07:00

I've made Roasted Portobellos more times than I can count. After all, it is the Vegetarian version of grilling up a steak. This time was probably the best yet. I marinated them for 30 minutes with blush wine (it was what I had in the house), olive oil, soy sauce, balsamic, and minced garlic. I used the mini portobellos, partly because they are cuter, but also because they seem to have a more tender texture. Thirty minutes under foil at 400 degrees, then flipped for another ten... I can only imagine how good they'd be on a burger or sandwich.

Instead, I sliced them up and served them on top of Bulghur with Spinach. Yes, it's the same thing as bulgar. And once again, I was impressed with bulgar. It's so easy to make, and the nutty grain is hard to compete with. Yet another recipe I'll share the adaptation for!

Sauté 1 T. olive oil and 1 c. sliced scallions on medium, 2-3 minutes.
Add 1 c. bulgar, stir to coat grains with oil.
Pour in 1 1/4 c. boiling water, simmer for 10 minutes max.
Add 4 c. finely chopped spinach, salt to taste, and cook 8 more minutes or until spinach is cooked but still green.
Add 2 T. lemon juice and stir. Fluff with a fork and serve.

Just like the last bulgar salad, this dish was better the next day, and was just as good cold. I used a lemon pepper spice combination, and that balanced out the balsamic infused mushrooms perfectly. Another "leftover" success!

Thai Takeout

2010-05-06T14:16:00.000-07:00

I used to think it was super annoying when I'd cut recipes out of magazines that said things like, "$3.05 per serving." Maybe it was because the cost of feeding a family didn't really kick in, or because I thought cooking on a budget was impossible. Now I realize there is really something to it.

It's almost always cheaper to cook at home than dine out. However, it's not always easier or as delicious. The Moosewood Pad Thai that I adapted for this dinner was cheap, easy, and so tasty that I'm going to post my adapted recipe. Plus, it cost about $2.50 per serving - for virtually the same meal I've paid $9 for at Thai takeout spots. I'm also certain this version is significantly healthier.

Here's the ingredients you need:

8 oz. rice stick noodles (Trader Joe's sells these for $2.99)

2 T. rice vinegar

2 T. soy sauce

1 T. Sriracha, or chili paste, or garlic chili paste

2 T. lime juice

1/3 c. water

3 T. vegetable oil

8 oz. firm tofu (cut in 1/2" pieces)

1 c. diced red pepper

2 c. snow peas (remove strings)

chopped cilantro, chopped peanuts, mung bean sprouts, lime wedges for garnish

Here's what you do:

Cook the rice noodles as directed, then rinse in cold water and drain.
Make sauce with vinegar, soy, chili, lime, and water.
Heat and large skillet (or wok) and 1 T. oil on medium-high, add tofu and stir fry for 1 minute. Then add peppers and peas, stir fry for 2 minutes. Remove all from pan and set aside.
Add the sauce and the rest of the oil to the pan. Stir for a few seconds, and add the noodles, tofu, and vegetables. Cook for 3-4 minutes, until the sauce is absorbed. (The sauce absorbs, I promise.)
Transfer it to a plate and garnish with the cilantro, peanuts, bean sprouts, and lime wedges.

Save one of your old take out containers next time you dine out, and you can make it look really official when you share your leftovers. Or, like I was, you'll just be really proud of what a good duplicate of Pad Thai you made when you take it for lunch!

Cardamom, Curry, Cumin...

2010-05-05T13:45:00.000-07:00

I know Cinco de Mayo isn't a real Holiday for Mexico, but I'm still disappointed I didn't celebrate via Mexican cuisine. But I'm still just getting the hang of what day it is, as I've only been back to work 2 days. And somehow, Curried Tofu became the dish of day for the 5th of May.

I use curry a lot in the kitchen, but I've never used this much! The recipe called for 1/4 cup, which for me was too much without other spices to offset it. It may have been that I drenched the tofu in the curry marinade while it was cooking; maybe the hour of marinating was enough flavor. A lot of this cookbook project is basically just experimenting with consistency and flavors. The texture was still good, since the tofu was pressed and then baked.

I wanted to serve a decent amount of vegetables with the tofu, so I made Sautéed Spinach and Tomatoes. A basic concept that I've made 101 different ways, this particular recipe used ginger in addition to my standard garlic and onions. I improvised with canned diced tomatoes, and it turned out more than fine. Quick & easy, this would be a great partner to most any meal.

The last dish to finish was the first to be borrowed from Nancy's Moosewood Restaurant: New Classics book. As a rule, I love love love the Moosewood cookbooks. I dream of the day I can go to the restaurant, and own every book they've published, and cook every recipe. But the equal amount of Vegetarian and Seafood recipes vs. Vegan ones had made me avoid opening their books since this project started.

Their Orange Saffron Rice made me realize I missed out on a prime resource the last 4 months. A combination of orange zest, saffron, cardamom, and turmeric lend the perfect flavor in contrast to the strong curry. It also taught me a new technique, by sautéing the rice in oil and the spices before cooking the rice in water. It seemed to really bring out a nutty flavor in the basmati.

I might have missed the chance to have a Mexican luncheon, but this trio was a tasty alternative. Plus now I can put several more Moosewood cookbooks on my wish list. Trust me, you should too. You won't regret it!

Homework

2010-05-04T18:11:00.000-07:00

There is no way I could stop at just two cookbooks, so I spent my first week back to reality flipping through all these treasures. Two of them I borrowed from Nancy: one Moosewood and one all about polenta. I've got a whole "cooking itinerary" to tackle... starting with the produce I picked up this morning. Kale, red peppers, mushrooms, sprouts, asparagus!

Picking a recipe based on an ingredient you already have in the house is one of my favorite ways to cook. It keeps me from choosing the same type of dish over and over again, and forces me to leave my cooking comfort zone. Stay tuned for the results of the recipe search!

Three's a Crowd

2010-04-28T21:45:00.000-07:00

Why make one variety of knishes, when you can make three? It is my last Wednesday of "break", so Stacy joined in the cooking fun. The dinner event was Knish Madness - knishes made with sweet potato, potato, and spinach-potato. Stacy came to the rescue with the potato-mashing and dough-rolling, both things I am still to handicapped to do. It was definitely worth making the three varieties while going through the rest of the effort. We spiced them up, luckily, because I can't imagine how boring the flavors would have been otherwise. The potato knishes got garam masala, my favorite spice combination. (If you don't have this in your kitchen, go buy some. It is great on basically everything.) The sweet potato knishes got an increase of nutmeg, cinnamon, and allspice. And the spinach-potato knishes got a kick with garlic and red onions.

They all turned out pretty good, but I guess I don't get what the craze for knishes is all about. They are just potato-filled dough. Maybe we didn't have the right condiments, or the carb overload was better suited for a side dish instead of an entree. But at least I can say I've tried them...

What fun would a girls dinner be without a fancy dessert? So we also made up these little cuties: Coconut-Lime Bundt Cakes. They were so adorable in the mini-bundt shape that I don't know why anyone would ever use a regular pan!

I'm certain coconut and lime will make anything delicious, and these were more proof of that. The recipe called for lemon juice and zest, but we had limes and they filled in perfect. The coconut milk gave them richness, and this was definitely something suitable for non-Vegan dessert crowds.

Hot Tamale

2010-04-27T23:03:00.000-07:00

Yet another amazing dinner I can't take the credit for. But, it's inspiration at the least. This is the delicious Vegan spread that Tios made for our monthly VegAnnArbor dinner there. YUM!

Empanadas with mushrooms and zucchini, Tamales, and Potato Taquitos... all three things you don't find without meat. Now I have 3 brand-new ideas for the next Tex-Mex potluck!

Salad Bowl

2010-04-27T22:24:00.000-07:00

On warm spring days, there is nothing better for lunch than salad. Or a few salads! Pasta salad is something that I rarely mix up... I've been making the same "recipe" for years, and I'm convinced there is nothing better. But the point of this cooking adventure is to try new things, so that's what I did with Brooklyn Deli Macaroni Salad. I realize mayonnaise is something non-Vegans take for granted. Thankfully there is Vegenaise! I use the Grapeseed Oil variety, and it's delicious.

The verdict on this salad? Pretty darn good! Creamy dressing with a little sweet (from sugar) and a little tangy (from white vinegar). It was still a little basic for my taste, so I spiced it up a bit with a "everyday seasoning" peppery mix. I never grew up on traditional macaroni salad, so I was at a loss for what to add to it... next time I'll experiment with other veggies and a more exciting spice variety.

Then there was the Lentil Salad fail. See that blob above? That's what happens when you cook lentils too long, or in this case, use the wrong variety of lentils for a salad. I had red lentils, so I thought I was being clever substituting them for the French variety the recipe called for. What I got instead was a lentil mash. I threw the recipe together anyhow, because I refuse to throw out a whole dish unless it's entirely trashed. Luckily the flavor was still delicious with the red onions, tarragon, thyme, and bay leaves.

This will be one recipe I'll have to try again... And I can guarantee it will be a win that time around!

Dixie Grilling

2010-04-25T16:45:00.000-07:00

The veg-friendly scene in Wilmington was a little less prevalent, but there were still some tasty finds at the Dixie Grill. It was my 4th trip to see Meaghan and we finally made it there, and loved it. Breakfast is still my favorite meal out, and they didn't fail me. Plus they gave

me some new ideas for classing up traditional dishes. (Cajun homefries, lemon infused spinach for greek breakfasts, pesto added to sandwiches.)

Even with the tasty veg-friendly options in NC, I was dying for something healthy. Lovey's Market has a salad bar that gave Whole Foods some competition. Sesame/chili marinated tofu, tofu egg salad, tempeh "chicken" salad, mirin infused greens... All a little different than anything I'd ever had before. And they had an awesome deli that had Veggie Burgers, Tofu Melts, and Veggie Grinders.

And then there was the final impressing eatery - Slice of Life Pizzeria & Pub. A pizza joint that serves tequila AND has a delivery car fueled by vegetable oil? I guess the South is more liberal than I'd thought after all...

Southern Comfort

2010-04-23T14:49:00.000-07:00

Ok, so I didn't make any of this deliciousness. Nor is it all Vegan, or healthy. But I just returned from a visit to North Carolina, and can't help but share some of these amazing finds (and ideas)!

Turns out Charlotte has an amazing amount of Vegan options! The first (and resulting favorite) stop was the Flying Biscuit Cafe - I would eat breakfast there every day for eternity if I could. I'm kind of a breakfast snob (or at least a breakfast junkie), so you can imagine my excitement that they had TONS of Vegetarian and Vegan items (including Tofu Scramble) on the menu! The Egg-Ceptional Eggs (above), were obviously not Vegan, but left me eager to try a Vegan spin on the Huevos Rancheros theme. They used a tasty black bean patty instead of the traditional refried variety.

The next great discovery was The Penguin. It was shown on "Diners, Drive-ins, and Drives" on the Food Network, and for good reason. This place was awesome - and the Jumbo Soy Dog was the best idea ever! How does the South come up with these treasures? Vegetarian chili, mustard, slaw, and onions on a veggie dog. I can't believe I've been missing this combo all my life. Deep Fried Dill Pickles on the side - so unhealthy, but probably the best guilty pleasure around.

The last Charlotte treasure was The Common Market. Why can't there be a place like this in my neighborhood? Beer, wine, groceries, AND a veg-friendly deli? I was so disappointed I couldn't try one of their many Vegan sandwiches... but now I have a place to start (and drag Chad to) the next visit down!

Scottish Breakfast

2010-04-16T10:22:00.000-07:00

The last batch of scones turned out so fabulous, I had to try another variety. Or two. The good thing about making more than one recipe is that it increases your odds for a success. In this case, the Glazed Orange Scones were the winner. Even with whole wheat all-purpose flour for a healthier twist, they were super delicious orange infused breakfast cookies. I couldn't wait for them to cool, so the glaze melted before it could harden... but they were more than sweet enough without it. Plus the little triangle shapes were much cuter than the traditional round scones.

The less successful scones were the gluten-free ones. I adapted the recipe for the Chocolate Chip Scones to use a brown rice flour mix for the all-purpose. The trick is definitely not using a baking mix when a recipe calls for baking powder - it was definitely too much. I've had good luck with brown rice flour in the past, as with millet, so next round we'll attempt those! There has to be a way to master the Vegan/gf baked goods...

Channeling Julia

2010-04-15T23:32:00.000-07:00

Oh, theme dinners. How I love you.

Luckily Veganomicon has a plethora of suggested menus. This time around it was "The Vegan Ghost of Julia Child" - and introduced me to all sorts of new ideas. The first round was Bulgar, Arugula, and Cannellini Salad. One result: amazing. I made it a few hours ahead, which was a critical step for the flavors to marinate. I substituted garbanzos for cannellini beans, which worked fine. It was my first time using bulgar, and it was a snap, resulting in a crunchy nutty grain perfect for salads. The spicy arugula and strong red onions gave the salad a kick, and were perfect counterparts to the basic bulgar and mushrooms. I doubled it, shared it with friends and family, and immediately wanted to make it again.

Who knew you could make Vegan scalloped potatoes? Definitely not Julia Child! Once again, nutritional yeast to the rescue. The Herb-Scalloped Potatoes were decent, but would definitely require a little tweaking to appeal to the "average" eater. I'm all for healthy eating, and revising old-school recipes to make them healthier. But scalloped potatoes need some richness, just like mac'n'cheese. Maybe Vegan margarine, soy creamer, or more nutritional yeast will do the trick next time. It was also a great dish to make ahead of time, since I had lots of idle time to prep the salad and potatoes during my seitan prep.

The final dish was Sautéed Seitan with Mushrooms and Spinach. It was a quick & easy main dish, and was a great way to use the seitan I had made earlier in the day. Even for those of us who don't LOVE mushrooms, it was a delicious take on stir fry.

I never thought I had a desire to cook like Julia Child, or in any French/Traditional method. But since I was going to try it, at least I can feel good about doing it Vegan!

Making friends with Seitan

2010-04-15T09:12:00.000-07:00

I've been cooking Vegetarian for 15 years, and I decided I had to bite the bullet. I had to make friends with seitan. Sure, I've eaten it over the years, generally picking up a package that is ready to cook. But I had no idea what went into making it!

The first step for Simple Seitan was to make the ball of "dough" - which was so elastic I almost couldn't knead it.

Then the 3 pieces of "dough" are cooked in broth. For an HOUR. Good thing I had other things to make during this process! The Vegan bouillon and soy sauce added flavor to the "fake meat" and I started on my other dishes. Before I knew it, it was done, 3 squishy patties of meat substitute.

It sure didn't look delicious, but once sliced into manageable pieces, was a success! It made enough for 2 recipes, but for all the waiting it took, I'll double it next time around. Seitan is surely something that will get better with practice, but after my first experiment, I think we're friends.

You say Fagioli...

2010-04-14T20:58:00.000-07:00

I'm still determined to plow through every recipe in these books, so I tried their take on the classic Pasta e Fagioli. It's one of those dishes that every Vegetarian has thrown together dozens of times, and every time it's a little different. Some combination of pasta, white beans, tomatoes, garlic, spices. This version was equally delicious, and was a great way to use up the tomatoes I had sitting around. I'll be adding white wine to my Fagioli dinners in the future!

This might be a dish that was created centuries ago for peasants, and is definitely inexpensive to make. But it remains a great fallback recipe when you need a hearty, protein-rich Vegan meal!

Roll it

2010-04-13T23:34:00.000-07:00

This week was all about the "complete theme" menus, so I went for Asian Fusion again. The main dish was Butternut Squash and Pumpkin Seed Rice Paper Rolls. Once again, spring rolls for the win. They really are good with everything, especially something crunchy like pumpkin seeds. Thankfully Drew helped me roll dozens of these little guys. They are really fun to roll up and make, but I realized the novelty wears off when you're making several other dishes.

The butternut squash was surprisingly good in these, but I don't know that it was worth all the extra time. Cutting and roasting the squash ahead of time added depth, but also took close to an hour, and then they still needed to be rolled up. The thing with spring rolls is that they are almost always neutral flavors, and the kick is the dipping sauce. So next round I'll stick with tofu, cucumbers, anything that doesn't have to be cooked first! The Cranberry-Chili Dipping Sauce was a tasty complement to the rolls, the serrano chilies spicing up the cranberry sweetness. Even so, I'd definitely try something less sweet if I make these again.

The only other warning? Ask your guests how they feel about cilantro before going crazy with it like we did. I love love love cilantro, in anything, and a lot of it. But it's a "love it or hate it" item, and an easy way to ruin an awesome meal for someone who is not a fan!

The next dish was Udon with Shitake Mushrooms and Kale in Miso Broth. I probably got a little overzealous by adding this recipe in, but I've been a neurotic cooking machine and can't help but do it all in 3's. Regardless, this dish was delicious! I didn't anticipate it being as thick and hearty as it turned out, and in reality, this could have been a dinner on its own. The fresh kale was the perfect balance to the doughy udon noodles. I've never used shitake mushrooms in a soup or stew, and they were great. Plus, they are full of beta-glucans which help boost your immune system! It's like a two-in-one.

The final touch was the Corn and Edamame-Sesame Salad. I used the suggestion to serve them in radicchio cups, which was critical for appearance. The salad marinated about an hour, which was just enough to absorb the sesame flavor. I will definitely make this salad again with fresh corn, and with something with more color (like red peppers) to add to the excitement.

Turned out to be a pretty great Asian-inpired dinner party... even with way more food than any of us could eat!

Cookie Adventures

2010-04-13T14:50:00.000-07:00

I got to spend this morning with my friend Liz's son, Jace. He's 4, cute as a button, and officially my youngest cooking helper yet. He was a good sport to help me make Chocolate Thumbprint Cookies, and even though they turned out less-than-perfect, we had fun making them!

The biggest problem was forming them into little balls... they pretty much flattened out before we could put our "thumbprints" in them. And they were a little crumbly. But the peanut oil gave them a nice flavor, and the raspberry jam was a bit of excitement in a pretty basic cookie. Some turned out good (see below) and some turned out bad (see above), but ultimately it was an activity to keep us busy on a rainy Tuesday morning!

The consistency issue could be from using turbinado in a recipe that just called for sugar. Turbinado is larger crystals than white cane sugar, but it's marginally better for you, so when I'm required to use sugar I try to always use it instead. Sometimes the healthier replacement works better than others!

Tangy Tahini

2010-04-12T18:19:00.000-07:00

I'm convinced tahini is the best ingredient ever. I've never had something made with it that isn't nutty and delicious, but I guess ground up sesame seeds are bound to be that tasty. Plus, it's a critical component of hummus, which might just be the most important food for this Vegetarian's happiness.

My favorite salad dressing is tahini, maple syrup, lemon juice, vinegar, and garlic. It's a crowd pleaser, easy to make, and a unique flavor that can't be replicated with store-bought dressings. I was equally impressed with this Dill-Tahini Sauce. Much thicker than my usual, it made a great dip for tomatoes and veggies... plus sandwiches, crackers, and whatever else I could find.

The verdict? Tahini + garlic + lemon = heaven.

From Europe, With Love.

2010-04-12T13:29:00.000-07:00

Ask any of my family in Croatia, and they'll tell you one of my favorite foods EVER is palačinka. Within hours of my first visit there years ago, my Aunt made them for me. Every visit back to Europe, they were a familiar tradition and comfort food. Fast forward to college years, and my best friend Tina and I would take study breaks to whip up a batch with our favorite guilty pleasure, Nutella. I was hooked.

Of course palačinka is just the Croatian version of crepes. So I was excited to revisit this favorite in a Vegan version. I'd never imagined crepes being possible without eggs, milk, or butter... but the Savory Crepes proved me wrong. Even without a crepe pan (that I still want), I managed to get perfectly thin pancakes. It is indeed something that practice makes perfect with, but with the right amount of oil and the right pan, is pretty easy.

I had some fresh dill to experiment with, so I made the recipe for Horseradish-Dill Sour Cream to go with. It turned out rich and creamy like a faux cream cheese, and had a great tangy flavor to balance out the simple crepes. My food processor is just a little too small for recipes this large, but it blended the tofu, garlic, dill, and horseradish into the perfect filling. I'm not even a huge fan of horseradish and still enjoyed it.

The best part about crepes is that you can pretty much fill them with ANYTHING you have around. Sweet or savory, fancy or simple. And the next time I whip up a batch, I'll try out another brand new combination!

Breakfast of Champions

2010-04-11T15:15:00.000-07:00

Another Sunday Brunch success! Molly once again was my breakfast-making partner-in-crime. As usual, we couldn't stop at just one new recipe. We brought out the retro waffle iron, and made Lemon Corn Waffles with a Blueberry Sauce. These turned out far superior to the pumpkin variety, and the cornmeal really helped them to crisp up. We left out the soy yogurt, but the soy milk/arrowroot substitution seemed to work out alright. (Why pay $1.99 to use 1/4 cup?) They just crunchy enough, and not overly sweet, so the blueberry topping was a perfect match.

The next round was Chocolate-Chocolate Chip Pancakes. Another Vegan pancake gold. I'm starting to wonder why people put milk and eggs in pancakes, because these were awesome. Just the right amount of sweetness with the chocolate chips, so you didn't feel like you were eating dessert instead of breakfast. The recipe was a little runny, so we added some extra flour to thicken it up. Otherwise, it was a breeze!

Add in Mango Mimosas and 20 lovely guests, plus another giant spread of deliciousness... and it was a wonderful Sunday afternoon. And it left everyone wanting to know when our next brunch would be!

Mac & Cheesiest

2010-04-10T23:37:00.000-07:00

Who doesn't love mac & cheese? Because I still have a weakness for REAL cheese, I was convinced I'd never find a suitable replacement. Well, I was only partly right. This recipe for Mac Daddy was surprisingly good, and when I'm looking for a rich creamy and Vegan comfort food, I'll surely revisit it.

The different ways to use nutritional yeast are still impressive. I changed the preparation for this recipe a bit (to accommodate my arm injury), so I pureed the tofu and Cheezy Sauce instead of mashing it up. I'm not really sure why this wasn't the directions in the first place, because it was definitely easier than hand mashing 1 pound of tofu. But it still turned out really good, and the kale I added (for "Mac and Greens") was a nice contrast to the richness of the "cheese".

Just like when I used this sauce a few months ago, I think it may be something worth adding some fat to for certain meals. Like mac & cheese. Some Vegan margarine would probably do a lot for the dish to really pass as cheese. Or maybe even a bread crumb topping like my Grandma puts on her old school mac & cheese....

Will this mac & cheese fool someone less Veg-friendly? Probably not. But if you call it a "macaroni casserole", it might just be something they'll enjoy.

Left. Over.

2010-04-10T14:40:00.000-07:00

Speaking of leftovers again, the Tomato and Roasted Eggplant Stew from a few days ago wins for "better with time" meal. The flavors blended, the spice deepened, the already-mashed appearance wasn't affected. It was good hot and cold. Molly and I even had it for breakfast today.

When you are cooking for one (or two, or even four), it's super helpful to have meals you can eat the next few days! I've been splitting a lot of recipes into two or three, sending one to my parents or friends. Even so, it's been leftover mania around the house. I've been pawning them off on everyone who comes by, and my roommate is probably ready to go crazy with what a foodie I've become.

This was one leftover that was even better than the first day, and would make a good dish to cook up a few days in advance. Leftovers to the rescue, once again!

California Dreaming

2010-04-09T19:32:00.000-07:00

I still had avocados and broccoli to use, so the recipe for Pasta Della California looked perfect. I've never had avocados in pasta, and was a little intimidated to try it... but the combination was in fact delicious. Lime juice and zest, crushed red pepper and white wine joined the fresh green broccoli and spinach for a light and summery dish.

I used the spinach instead of arugula because it's what I had in the house, and the flavor of the dish was milder than I'd normally prefer because of it. I love love love arugula, and have been hooked even more after my last few trips to Europe. They call it "rocket" in the UK, and I'll definitely be growing it in my garden again this year.

The avocado wasn't as strange as I expected, but wasn't what stood out in the dish. I'll kick up the red pepper in future preparation for a spicy/garlicky/citrus infused summer meal. In the meantime, it was the perfect lunch for a sunny April day!

Rise & Shine

2010-04-09T11:07:00.000-07:00

It's Friday morning, and Heidi came over for an impromptu breakfast date. She's always willing to try new things, so I knew I could experiment. I rolled out of bed bright & early and chose two breakfast treats to make. The first was Almond & Currant Scones - my first time baking scones, let alone Vegan and using whole wheat flour. (The recipe called for all-purpose, but why not try to add some whole grain goodness?) Super easy to throw together, even sleep-deprived. And so tasty!

The next dish was a Broccoli and Olive Frittata... and it was also amazing! Another experiment in tofu as an egg substitute, and I couldn't believe how convincing this frittata was. Plus, I got to use the LeCreuset cast iron skillet I finally bought over Christmas. I'd been coveting it for over a year, and can honestly say it was worth saving for. I added in a bunch more veggies than the recipe called for, and it still turned out well, which makes me wonder why cookbooks often skimp on the produce. I always try to cram in as much fresh veggie goodness as I can.

Molly & Amy joined in the breakfast fun, and everyone was impressed with the Vegan breakfast fare. Even better than cooking for friends is cooking for friends who are genuinely appreciative of your efforts. And my amazing friends do so many nice things for me that I'm glad to do the same for them.

Family Affair

2010-04-08T23:47:00.000-07:00

I love having my family in town. It's the biggest and best reason to be back in the Mitten. And right now, it's been great to cook for them. My Aunt Monique calls this cooking project "Nicole on Wheels" - and she's been a huge help in the kitchen when we have dinner together. Now she and my Mom are "donating" to the cause. I'm so grateful! Not only is it much more enjoyable cooking for others, but it's a huge help with ingredients. (This unemployment for 12 weeks makes cooking an expensive hobby!) If you want me to cook for YOU, let's talk.

I was lucky to have Monique's help again, especially now that I realized I've been using my injured wrist way more than I'm supposed to. The healing process is so frustrating!

This Thursday dinner started with a Moosewood favorite, Spinach Avocado Grapefruit Salad. It was a surprisingly simple combination - using only a bit of olive oil, salt and pepper for the dressing. The result was surprisingly delicious.

The next course was Broccoli-Potato Herb Soup with Fresh Herbs. I don't make a lot of soups, but not for any reason. I always enjoy soup, especially when the weather is less than warm. This soup was another winner... Pureeing part of it gave it a creaminess, and the potato and broccoli chunks were extra filling. I didn't have the fresh mint it called for, so I used extra fresh dill, and it worked well. A very mellow potato chowder style soup, yet very tasty.

The final part of the meal was an experiment with "meat substitutes". Much less time consuming than traditional seitan, the Chickpea Cutlets were filling savory patties. Crunchy on the outside, chewy and "meaty" on the inside, and no weird fake meat flavor. They'd be good all sorts of ways, and I'll definitely make them again. The Mustard Sauce was less of a success... a bit too mustard-y, and it turns out I'm not a huge fan of capers after all.

I said I'd try every recipe once, and I'm on my way. Like everything in life, you win some, you lose some.

Shrooming

2010-04-07T21:05:00.000-07:00

I couldn't just stop at 2 recipes today. The next attempt was Panko-Stuffed Mushrooms. I have a love/hate relationship with mushrooms, but I figured the tasty stuffing in these would be a little more exciting. I substituted baby portobellos for the stuffing mushrooms, just using less of them since they were larger. I also forgot to buy mirin, but since I've never used it, I didn't know what I was missing. I used a little rice vinegar and white cooking wine instead.

Dicing daikon was a breeze with my Froggy mezzaluna. One of those tools you don't realize you need until you have it, it's been one of the best gifts I've received. The double blades chop up vegetables, nuts, and herbs much much much quicker than just a knife can. Especially in this case, when I'm cutting with my left hand!

This was the first time I used daikon, and it was surprisingly tasty despite being a radish. (I'm not a big radish fan.) Combine it all with light and fluffy panko bread crumbs, then bake, and the result was a cute little stuffed mushroom appetizer!

Play By Play

2010-04-07T13:32:00.000-07:00

I've had a few people ask me about the steps that go into the recipes I've been making... so I thought I'd snap some photos for today's meal as I went along. I really like roasted vegetables, and haven't made them in a long time, which was why Tomato and Roasted Eggplant Stew sounded so good. The first step was to roast the eggplant, red peppers, and garlic. Roasting is a pretty easy technique, but I learned two important things this time around. 1) Roasting is not practical in a tiny apartment oven. I set the smoke detector off about 8 times. 2) Parchment paper is critical for the pans. I wish I'd used it in the past to avoid trashing my baking sheets.

The red peppers were roasted for about half the time of the eggplant, and then were put in a plastic bag so the skins could be peeled off. Just like the fancy roasted peppers you can pay $5 a jar for!

The red peppers were added to the "stew" with the eggplant and tomatoes, and then each clove of garlic was squeezed in. Roasting the garlic brings out the nutty flavor - it's a really good appetizer just by itself. Since I was making the stew ahead of time, I let the flavors marinate for a few hours. The smoky roasted vegetables balanced each other out exceptionally.

While the stew was simmering, I made the Poppy-Seed Polenta. I've never formed my own polenta patties, and they turned out really cute in the muffin tin. They needed to "set" for 2 hours in the refrigerator, another good reason I cooked earlier in the day. Before I served them, I pan fried them. (It suggested not to in the recipe, but I did it anyhow and it turned out fine.) Polenta by itself is really boring, so the spicy stew was a perfect way to accompany it.

Overall, this was one of the best flavor combinations I've had. I loved the spicy smokiness. It was, however, ridiculously time consuming. I'd double the roasted veggies next time around, just to make the roasting time more useful. For now, I've got nothing but time on my hands, so a few hours cooking a delicious dinner was well worth it.

Cornmeal Confusion

2010-04-06T20:56:00.000-07:00

In preparation for the polenta I plan to make tomorrow, I found the cornmeal I'd bought a few weeks ago. Notice the difference - the left is finely ground, the right is coarsely ground. Both were labeled as "cornmeal" at the stores.

I generally prefer the coarser, grittier cornmeal for polenta; and use the finer cornmeal in cornbread and baked goods. After researching it, I found that the grind of the cornmeal is a regional preference for traditional polenta recipes.

Regardless, I always recommend making your own (for a fraction of the cost) versus buying the prepared tubes. It takes an extra 10-15 minutes, but saves you at least $3 per meal. (Once again, the reason to buy bulk. $1 or less per pound of cornmeal, or flour, or grains!)

Dip It

2010-04-06T20:40:00.000-07:00

What happens when you're hungry for a quick healthy snack and you're determined to make a recipe from Veganomicon? You improvise and throw together what you have around the house!

Initially thought I had the ingredients for this White Bean Aioli... instead I had a lot of similar ingredients. Butter beans filled in for navy beans, canola for olive oil. Then the minced garlic got combined in the food processor before roasting it. The result? A creamy, garlicky dip that was still a crowd pleaser.

Back In Action

2010-04-06T20:07:00.000-07:00

As of last week, I'm cast free! So I am officially back in action with the culinary expedition. Of course, I never fail to miss one ingredient every recipe... so it only took 3 trips to get all the items for the upcoming dishes. Note to self (and every novice chef): read through the recipe at least twice before shopping OR starting the recipe!

It makes it hard when you mix up where you're shopping... and the lack of availability for products I'm used to (i.e. arugula) at mainstream grocers made it a challenge. I rarely stray from shopping at Whole Foods Market - and not only because I work there. I know where everything is, what they carry, the quality I can expect. So sometimes it comes around to bite me when I go off the beaten path!

Then there are the items you keep forgetting that pop up at just the right time. I was buying some wonderful dry goods and spices in bulk at By The Pound, and saw asafoetida, the ingredient I was missing from a few months ago. Warning: this stuff is insanely strong and your entire house will smell like it. I now understand why it's known as "devil's dung"! Apparently the smell improves as it is cooked, so I'll report back after I use it. But for now, it's in a jar, inside a bag, inside a jar.

If you aren't already buying in bulk, you should. It's far more affordable (especially for small amounts of unusual spices), and much better for the environment with the packaging. All the Natural Foods stores in the area offer a good amount of bulk products.

Now it's time to start cooking!

Flair

2010-04-06T13:23:00.000-07:00

If I'm going to keep cooking up a storm, and taking photos of it, I've got to plan ahead with ways to garnish the plates. I need to take the time for food presentation overall, but I've been so busy cooking that I've let it slide. Add it to my "must-have" produce items each week...

Stay tuned for what fun items I can use for decoration with my upcoming dishes. Who needs garnish when you can have food "flair"?

Pumpkin, Pasta, Magic

2010-04-06T12:04:00.000-07:00

There are so many amazing recipes to choose from, and I'm still having a hard time narrowing down each day's adventure. So I went through my pantry, and picked an ingredient to run with. Pumpkin won... and so Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping began!

Once again, I was lucky enough to have Stacy's help. That girl is a superstar in the kitchen, and it gives us something to do together while we're catching up on our dish. She started on the caramelized onions, which turned out 100 times better than my last batch. I'm attributing that to the giant cast iron pan. (Thanks for the hand me down, Mom.)

Caramelizing the onions take a lot of patience, but the browning of the natural sugars brings out a sweeter flavor, and is definitely worth the effort. Especially for dishes like this that combine sweet & savory flavors! (Plus they look pretty!)

While the onions were cooking, I whipped up the Cashew Ricotta. This was another first-time for me, and I'm now a believer. You really CAN make tofu and raw cashews taste like real, dairy ricotta. I almost hated to blend it into the recipe, and can't wait to use it on something else. (White pizza? Stuffed shells?)

Then everything was blended together and baked until perfection. The sweet nutmeg and pumpkin with the spicy cayenne and rich ricotta was amazing. Topped off with the sage and walnut bread crumbs, the depth of flavor and texture was a success. I want to experiment with even more pumpkin next round, especially for the sake of leftovers. Leftovers are one of my favorite things about cooking, and if I ever make a cookbook, I'm going to rate the leftover potential for each recipe. (In this case, the pasta absorbed all the flavor and moisture, so it wasn't half as good the day after.)

Everything is still ridiculously slow with my busted arm, but I'm trying my best. And this meal was good 'til the last bite!

Fruity

2010-04-04T20:02:00.000-07:00

Another item I can't take the credit for - but these fruit kebabs looked so pretty I couldn't help but snap a shot of them. I'm using them as inspiration for the BBQ season. I really want to pineapple on the grill again, and try peaches (halved) as well! We'll see if/when that happens...

Sous-Chef

2010-04-01T19:28:00.000-07:00

It was time for another potluck dinner party last night - my favorite. Like most recipes since my injury, I couldn't make much of anything that required knife skills. At least not without my lovely friends! It's like having a sous-chef when they step in and help me do the tasks I'm unable to do with my left hand.

I'd been holding onto a recipe for Panzanella. So I took the idea for the bread salad, and made my own recipe. I could have dried the Tuscan bread for days, but "toasted" it in the oven instead. I skipped the fresh basil and mint, added in a lot more romaine, and substituted balsamic for red wine vinegar. Kassy was a garlic/tomato/onion chopping machine. Experimenting worked! It was just the way I remembered it.

And Molly made an amazing Orange Quinoa Salad. (That I can't take any credit for. But I can recommend her combination of quinoa, spinach, tomatoes, peppers, red onion, sesame oil, and orange infused oil. Delicious!)

Cooking is always better when you have someone to enjoy it with!

Enchilada Bowl

2010-03-29T19:20:00.000-07:00

Kassy came for dinner and was nice enough to bring a few ingredients. This became a "throw everything we have around the house" meal... and what resulted was an enchilada bowl. Spicy rice, layered with black beans and corn, green onions, black olives, and the essential avocados. Then we smothered the combination with enchilada sauce and the beloved Clancy's.

I don't know what I ever did without my rice cooker. I'm convinced rice cooked in it turns out far superior to anything I can make on the stove. For this recipe, I added Rapunzel No Salt Added Vegan Boullion cubes to the water in the rice cooker. They are the best flavor, and add a bit of extra kick to anything you add them to. I even tossed in some yellow onions to add to the bite.

I felt bad I couldn't whip up something more exotic, especially since Kassy is my first official blog supporter. But I'm still struggling in the kitchen with one arm, and I have to get back into the hang of things somehow. Regardless, the enchilada bowls were delicious!

Who needs the tortilla?

Sushi Salad

2010-03-26T19:03:00.000-07:00

I'm only posting this as inspiration for an upcoming dinner. I went to Purdue for the day with Molly, and had this awesome sushi salad. Best idea ever!

"Layers of fresh ingredients over seasoned sushi rice" was the menu description... but it was so much more than that. Slivered cucumbers, carrots, avocados, shitake mushrooms, marinated tofu, and seaweed flakes. Then it was topped off with Sriracha. Delicious!

There is definitely a sushi salad dinner party in the near future.

Retro Waffles

2010-03-25T18:40:00.000-07:00

My grandma passed on this retro waffle iron a few weeks ago. So amazing... and just when I was thinking about buying one! And it still works after decades and decades!

This week was filled with local fun, since Stacy has been on a staycation from work. Gourmet waffles on a Thursday morning? Why not!

We hijacked the recipe for coconut pancakes and made coconut waffles instead. It was a good move. They were crispy and light, with the perfect amount of coconut and spice. We served them with a Tropical Pineapple Sauce, which turned out nicely with fresh pineapple. I still prefer less-sweet breakfast treats, but this morning delight (and the lovely company) was still a great start to the day.

Sunday Brunch

2010-03-21T10:23:00.000-07:00

Sunday Brunch was my segue-way into cooking regularly again. I needed a lot of help from my lovely friends, of course, but it was a success! And so much fun, I want to do it again every week.

We had an array of deliciousness. Pumpkin waffles had great flavor, but not the crunchy light waffle texture I prefer. They tasted more like a waffle shaped pumpkin pancake. The Vegan Pancakes were just sweet enough and the consistency was impressive sans eggs. I definitely want to try different flavors in the pancake batter next time. There were so many other treats that no one even noticed the missing eggs, cheese, and butter.

This Sunday turned out to be a bit more carb overload than we needed... but it was a fabulous first run. And it left me inspired to try out a lot more Vegan Brunch recipes for next time!

Market Fresh

2010-03-16T10:06:00.000-07:00

We started our Saturday Detroit adventure with the morning at Eastern Market! The winter market is pretty mediocre, but I couldn't resist picking up fresh asparagus. Roasted asparagus with tarragon turned out great - and cold leftovers were even tasty the next day.

Mexican Potluck

2010-03-11T09:55:00.000-08:00

I'm still pretty useless in the kitchen with my right arm in a cast. So for my "little sister" Kaylee visiting from Florida, we threw together a mexican potluck. The perfect way to spend an evening with friends.

We made mango salsa, which is one of the easiest and most delicious things ever. Then we served edamame tacos, tofu tacos, and Match Meat faux ground beef tacos. Ann Arbor Tortilla Factory corn tortillas and lime tortilla chips completed the meal. Something for everyone!

Gluten-Free Goodies

2010-03-05T09:32:00.000-08:00

I try to eat Gluten-Free foods whenever I can - which isn't always a success. I love love love Sami's Bakery in Florida. Their GF Millet & Flax baked goods are amazing, even when compared to standard wheat breads. I could eat their Millet & Flax lavash every day. (When I lived down south, I did.)

I can't help but order from them every few months... and this delicious batch arrived today. Where do I start?

Hiatus

2010-02-28T09:40:00.000-08:00

Sadly, there is going to be a hiatus in this blog project. I broke my wrist February 11th and had major surgery on it on the 15th. I now have a metal plate and screws in my wrist, which makes for an interesting story. But cooking is impossible. (See the picture below for proof.)

Luckily, I've had amazing support from my friends and family. They have even been cooking for me, so I'm not going hungry. And last night I finally got out of my hermit mode and we had a little party. I'm on the road to recovery!

Pizza Party

2010-02-08T09:12:00.000-08:00

Pizza and cheese are two of my biggest weaknesses. They are both (unfortunately) a big reason I haven't taken the Vegan plunge. But this year is about eating Vegan as much as possible, so Vegan Pizza it is!

I didn't have time to make my own crust, so bought the ready-to-use variety. The Trader Joe's whole wheat pizza crust was surprisingly good. It required a lot of kneading and stretching, but was worth the effort. Then I made a zesty sauce with extra red pepper and topped it with rice cheese, spinach, arugula, garlic, and red onions. Pizza craving fulfilled!

Taco Night

2010-02-06T08:51:00.000-08:00

Most weeks, I end up having at least one Mexican-inspired meal a day. I love experimenting with spicy flavors, throwing together different fillings. There are the obvious ones - beans, rice, tofu, faux meats. This time around I made portobello tacos.

Generally I marinate portobellos in balsamic and garlic, to use them for sandwiches. They were equally delicious in tacos - the meaty texture and flavor worked well. Cilantro and green onions were the perfect additions. Then I made a spicy cilantro salsa with some tomatoes, onions, and local favorite Clancy's Fancy.

It's crazy it has taken me a month to mention Clancy's, but I live for that stuff. I eat it on EVERYTHING. Three times a day isn't unusual. When I lived in Florida, I'd bring bottles home after every visit to the Mitten. Pass the extra hot, please.

Smoothie Queen

2010-02-02T08:28:00.000-08:00

Maybe green smoothies don't count as culinary adventures... Yet they are packed with fruit, vegetables, nutrients. More than you can ever squeeze into a meal.

After the last 5 years of working in the vitamin industry, green foods don't phase me. Green shakes, green powders, green pills, green drinks... I know the health benefits outweigh the shock of the color. In the past, my morning smoothies got their green from a scoop of Green Vibrance. But why stop there?

So I decided I'm going to put spinach and kale into my daily green smoothies. A good amount - about 2 c. each! It is amazingly easy to sneak it in... and gets 3+ servings of greens into your diet first thing each morning.

Here's the best blend so far:

1 c. soymilk (can use coconut milk or water)

2 c. kale

2-3 c. spinach

1 banana (frozen!)

1 scoop protein powder (soy, hemp, rice)

2 T. flax meal

1/2 c. frozen mangos

1 tsp. flax oil

stevia to taste

Blend it up, and you have a frozen, creamy, green meal! And it's amazingly delicious!

Curry Delight

2010-01-31T13:22:00.000-08:00

Indian cuisine is always a favorite, and this Chickpea and Spinach Curry did not disappoint. From the "popped" mustard seeds to the cardamom pods, everything was fabulous. I didn't find the asafoetida powder (that was listed as optional), but I'm determined to track it down for the next attempt. Even without it, the flavor combinations were delightful. I spiced it up with more than it called for (of course), and it could handle even more.

One thing I'll definitely do differently is not "hand tear" the canned tomatoes (it was a mess and didn't taste any better than cutting them). I'd also like to experiment with soaking the lentils in the spices ahead of time - because today the curry flavor was absorbed even more, and is twice as yummy.

Tomorrow is a new month, and I'm excited to increase the cooking!

Lentils for Lunch

2010-01-26T13:12:00.000-08:00

I have been experimenting with red lentils this week, and wanted to make some dishes with them being soaked (not cooked). Today's lunch experiment was Mediterranean Lentil Salad. Red lentils, spinach, carrots, lemon, and garlic - simple but delicious!

Hash Bash

2010-01-26T08:07:00.000-08:00

I'm loving sweet potatoes this season. I'm trying them in all sorts of stuff, and this morning's breakfast it was Sweet Potato Hash. Toss in some yellow onions and rosemary, and you don't want to go back to regular potatoes again!

Backyard BBQ

2010-01-18T19:22:00.000-08:00

Time for another family dinner... so I decided to tackle another meat-heavy tradition for Brett's sake: BBQ. I've never made my own BBQ sauce, and this was as good of time as any.

I'm officially hooked on Rosewood tofu, and it was great for the Baked BBQ Tofu. Peanut oil and tamari crisped up the tofu to perfection. Then the Backyard BBQ Sauce I made from scratch added the final smoky touch. It was sweeter and less spicy than I'd prefer, so there is a lot of room for improvement next round. (More red pepper, less sugar, puree it?)

Sandwiched between fresh country wheat bread, this is probably my favorite tofu dish so far. Everyone was as impressed as I was. (It didn't really fly with Brett, but I think it had to do with the chunky, tomato-heavy BBQ sauce.) Pressing, then baking, the tofu is definitely the secret to firm and flavorful tofu...

I served the BBQ sandwiches with shoestring Sweet Potato Fries. I tried to get creative with my spiralizer accessories, and failed... Wedges or slices are the better way to go.

The leftover BBQ tofu was even better the next day... so giving it more time to soak up the BBQ flavor is the plan for the next run.

Winter Feast

2010-01-17T11:56:00.000-08:00

The past few years, I've been the queen of the one-dish meal. Sometimes for the money, sometimes for the convenience, sometimes for the lack of combining skills. Yet this project has gotten me so excited that I can't help but make a few recipes each meal. Especially seasonal dishes! During Summer it is so easy to make salads, but Winter comfort food is a totally different ball game. At least once you venture away from pasta and potatoes.

The big event was Ginger Roasted Winter Vegetables. The sweet and gingery vegetables (parsnips, carrots, butternut squash, and sweet potatoes) were delicious! This would make a great Holiday dish... though I'll probably omit the butternut squash next run. It was high risk cutting that into cubes! I'm curious about using parsnips more often after this dish.

Lentils and Rice With Caramelized Onions was the next step this meal. Once again, the flavors were too weak for my tastes. Although the combination of cloves, cumin, and allspice was perfect with the caramelized onions. I was disappointed the dish turned out so mushy, but the recipe calls it a "golden mash", so I realized it wasn't an accident.

The final step was Garlicky Kale with Tahini Dressing. YUM. I'm totally in love with kale now, so this recipe is an instant favorite. Ridiculously easy, the crunchy greens were perfectly balanced with the lemon infused tahini. Plus, there is a ton of dressing leftover for some great salads this week.

Overall, this Winter feast was a hit!

Giardiniera

2010-01-16T13:54:00.000-08:00

I could survive on a diet of avocados, tomatoes, spinach, and corn tortillas. Combine it all with Giardiniera Hummus (an idea I stole from Earl's), and you have a quick & easy lunch!

The spicy vinegar blend of Giardiniera vegetables has always been a favorite... especially because it reminds me of Croatia and European markets. It is something I should be adding to the shopping cart more often.

Citrus State

2010-01-15T07:50:00.000-08:00

I didn't realize how much I missed Florida citrus until I got these delicious oranges. The best citrus I've had in the 2 years since moving back! I've been eating them nonstop, and adding orange essence to pretty much every meal I can...

Dollar Store

2010-01-15T07:45:00.000-08:00

$1 Mangos - a deal good enough to make me forget they make my lips itch every time I eat them. And, it's January, so I could really use a bit of the tropics right now.

Plus... GIANT yellow onions for $1/lb. Who knows what recipe I'll use them for, but it was a kitchen must have.

Super Brownies

2010-01-15T07:38:00.000-08:00

I'm not above using natural product "mixes" and making them healthier or fancier. Or, in this case, making them Vegan. So I used Bob's Red Mill Gluten Free Brownie Mix and whipped up these Pumpkin Brownies. Pumpkin, flax, coconut oil, turbinado... all things most people would stay away from in a brownie.

Not only were they high fiber, Vegan and gluten-free... but they were rich and delicious. Pumpkin still remains my favorite add-in for rich flavor and nutrients!

Breakfast for Dinner

2010-01-14T07:26:00.000-08:00

Breakfast is my favorite meal. One thing I never understood about Vegans is how they could convince themselves that tofu tasted like eggs. Similar texture, maybe, but I was never happy with the substitute.

I thought I'd try it out for myself, so I made Tofu Florentine. The Broiled Tofu was amazing, and made so much I had leftovers for salads all week. It wasn't crispy, but the combination of lemon and soy sauce was delicious. And even the Cheezy Sauce surprised me. I've been a lifelong cheese addict, but now I know why Vegans love nutritional yeast. (The recipe was light on the margarine, so a lot healthier than many variations... but also a lot less rich. I think it'd be great on pasta but don't think I'd go for it with nachos.)

Overall, a win. I used a slice of bread, but I think an english muffin would be a better choice. (Both for looks and texture.) And this definitely left me wanting to experiment with Vegan breakfasts a whole lot more.

Asian Fusion: Family Style

2010-01-11T22:01:00.000-08:00

There is nothing like family dinner to put the pressure on. I love my family, they got me ready for Vegetarianism by avoiding meat most of my life. But we all have very different tastes, and when it comes to my meat-loving brother, opinions. So I never know how they'll respond! This time I threw together Thai/Chinese/Japanese for an Asian Fusion night.

My favorite fallback recipe is spring rolls. I love love love them - the flavors, how tedious they are to make, how easy it is to switch up the recipe. For some reason, making them (when I have time) is stress relief for me! So the main event this night was Thai Peanut Spring Rolls. Rice paper wraps are amazing - you can pretty much put anything in them, they are gluten-free, and they don't require cooking.

I'd been craving the lettuce wraps from P.F. Changs, so I tried my hand at making my own. I took a few online recipes and made my own Cashew Lettuce Wraps, and they turned out pretty decent. Iceberg lettuce was the wrong choice to wrap the crunchy mix in, and the cashews should be added in last next time... but overall it worked.

Lastly we had Miso Soup. I just planned to throw it together with a bit of tofu and wakame, but was lucky enough to get Maki's expertise. She was definitely the miso professional, as she added in kale and mushrooms for a far superior miso.

I liked all 3 parts of the meal, but definitely need to practice the execution... keeping similar flavors together would be a better bet for next time.