Monday, July 5, 2010

4th of July Salads (& some other stuff)

This was the first 4th of July we decided to stay at home. Given a little more planning, I might not have forgotten the watermelon. Over all, though, I think it turned out really well. My parents came over for dinner. We had Prospect Park Potato Salad from Veganomicon. This is pure awesomeness. It's my omni mom's favorite ever.

Pasta salad with carrots, celery, radishes, fresh parsley, and Black Creek Ranch Dressing from The Native Foods Restaurant Cookbook, my very favorite and the easiest ever ranch dressing.

Almond Chocolate Creem Pie (1/2 recipe in cheater store-bought crust) from jae steele's Get It Ripe, served with chopped almonds in the next shot down. Tasty goodness.



And here's the table with veg brats and dogs, the two salads, and Berry Lemonade from Your Vegan Mom's blog, which everybody loved.

We are about a mile from the park where they set off fireworks here, so we watched from our roof. It was a fantastic show. And Ta Da! Another entirely vegan holiday under my belt!

Tuesday, June 1, 2010

Birthday Veganigans

Ben turned seven the day before yesterday. Here is his celebratory breakfast PB&J.

Here he is in the jumping castle we rented. That's cousin Kelly in the background.

And this is the double layer Bakugan cake with one chocolate layer and one golden layer, along with a chocolate "buttercream" frosting center and plain "buttercream" outer layer. All made (or adapted) from Vegan Cupcakes Take Over the World. This was the first time I made frosting since I've had access to Earth Balance shortening. So good. Lighter, fluffier, my sister said she could really taste the unicorn.
The chocolate cake layer fell apart when I tried to move it to the cake carrier, but the frosting held everything together. It was delicious, but no inside pics because it wasn't very pretty.
Ben with cake and cousin Luke.

Monday, April 12, 2010

Purple Hash

A variation on Veganomicon's Blue Flannel Hash, this is Purple Flannel Hash with purple fingerlings, tempeh, red bell pepper, and onion. The tempeh spent time in the Tempeh Bacon Revamped marinade from Vegan Brunch. All together this dish is easy, colorful, flavorful, fun.

Blue and purple potatoes are relatively new imports from South America. They're dense in texture and mild in flavor. And if you buy them around here at the one grocery store that carries them, you'll need to write down the PLU when you bag them or be prepared to spend 5-10 minutes waiting for the checker to figure it out.

Here it is served up in all its hashful glory, with ketchup of course.




Saturday, February 27, 2010

Dude, Gross.

Yet another attempt to replicate and improve on an omni favorite, I give you Shiitake on a Shingle from Dynise Balcavage's Urban Vegan. It looks sooo bad and tasted sooo good. Our dinky town didn't actually have shiitake mushrooms this week, so it's really cremini on a shingle, but that doesn't sound nearly as fun. The tarragon and sage really boost this humble dish into something unique and lovely.

For Valentine's Day I made No-Bake Pecan Chocolates from Vegan Cookies Invade Your Cookie Jar. Delightful. Even Mr. Tomato said they taste like something that would come in a fancy box. The brown rice syrup made them gooey and caramel-y.
Granada Paella, another from Urban Vegan. Made a ton and I'm always happy to find new ways to use Soyrizo. First attempt at rapini, too. Broiled it. I liked it more than Mr Tomato did. He wanted it to taste like broccoli. What's the point of a new vegetable if it tastes like an old one?

Sun-dried tomato and asparagus frittata from Vegan with a Vengeance. So good. So gone.


Saturday, January 30, 2010

Swedish & Mexican, Of Course

The slow cooker my parents gave me for Christmas is turning out to be a great thing. This is Tortilla Tomato Soup from Robin Robertson's Fresh From the Vegetarian Slow Cooker. I don't usually like tomato soup, but with a 1/4 cup of tequila added at the end, this one has a fresher, lighter attitude than that canned crap. So, where are the tortillas in my Tortilla Tomato Soup? Yeah, I crumbled some corn chips into the soup just before serving. Tasty!
And here we have Swedish Chocolate Balls, the second to last recipe in Vegan Cookies Invade Your Cookie Jar, which I seem to be working through backwards. They are supposed to be rolled in coconut or pearl sugar. Since I had neither, but do have a 6 year old, I thought nonpareils would be just fine. Pearl sugar would have been better, but this way fit the bill.

Saturday, January 16, 2010

Chocolate Dipped Cookie Dough Balls

The very last recipe in Vegan Cookies Invade Your Cookie Jar is for Cookie Dough Scoops. It was the first recipe from the book that I made. And damn are they yummy. I made the balls bite sized and used the chocolate dipped variation, giving each one its own little chocolate turtleneck. Aren't they cute?!
The recipe leaves out the baking soda and/or powder, so there's no bitter aftertaste. And because they're vegan there's no risk of salmonella from uncooked egg! Score 847 for veganism!

Tuesday, December 22, 2009

Ultra Healthy

These recipes are all Joanna Stepaniak's from Neal Barnard's Breaking the Food Seduction. Turns out, even vegans can pack on the weight if we aren't careful about what we eat. So, these are low fat, super nutritious meals. And yes, they seem to be doing the job!

First, there's Chuckwagon Stew, with tempeh, potatoes, carrots, and onion. This was good, and even better the second, third, and fourth days. Warm and hearty. Perfect for winter nights.


Southern Beans and Greens served on brown rice. Have you ever seen a healthier bowl of food? It relies heavily on hot sauce to make it interesting, but you feel like a superhero after you eat it, so it's a decent trade off.

Cheddary Soup with Italian Chickpea Spread. This soup is thick and captures the tangy, smoothness of cheese. It uses silken tofu as a thickener and is loaded with nutritional yeast so it's a protein bomb. The spread is nice. It won't replace Gee Whiz as the epitome of cracker happiness, but it was good in combination with the soup.
Here's to a new year of getting and staying fit and feeling fantastic!