Thursday, November 26, 2009

Thanksgiving

My parents host a huge Thanksgiving every year. We are the only non-omnivores so I end up bringing a lot of dishes to share. But first things first, this was how Ben started the day: Ghirardelli Peppermint Hot Cocoa with Sweet & Sara marshmallows, in the ever-classy Spongebob mug.

And here's what I took to the shindig. It was all well received. Green beans, steamed and then sautéed in garlic and olive oil.

Country Vegetable Cassoulet from Robin Robertson's Vegetarian Meat and Potatoes. Maybe I'll get an inside shot tomorrow.

Stuffing. Not exciting, just plain old stuffing. But I love stuffing, so I guess that's exciting enough.

Mighty Miso Gravy from How It All Vegan, minus the miso, to go with the mashed potatoes that I made at my parents' house, hence, not pictured here.

And Pumpking Oatmeal Cookies from Vegan With A Vengeance, with chocolate chips instead of raisins. Loved by all.

Wednesday, November 25, 2009

Marshmallow Nut Fudge Recipe

Marshmallows are in season! Nobody around here sells vegan marshmallows, and we live in an incredibly hot climate. Taken together, these two things mean we have to wait until November to order Sweet & Sara marshmallows from the east coast. (They do offer insulating and cooling packaging, but it doubles the cost of the order. And this way they're a winter treat!)
Here's how I made these bad boys.

Marshmallow Nut Fudge

1 8.5 oz package Sweet & Sara Vanilla Marshmallows
1/4 cup Earth Balance stick
1 tablespoon water
1 cup chocolate chips
1/2 teaspoon vanilla extract
1 cup coarsly chopped walnuts

Line 8x8 pan with foil. In medium saucepan over medium heat, add marshmallows, EB, and water. Stir occasionally until marshmallows are melted. Add chocolate and vanilla. Stir until chocolate is melted and evenly incorporated. Stir in nuts. Pour into prepared pan.
Let cool and then refrigerate, wrapped in foil. When solid, cut into bite-sized pieces and enjoy!



Tuesday, November 24, 2009

Peanut Butter Tofu and Fondue

These are two of my go-to meals for weeknights. They're easy, filling, and everybody loves them. The first we call Peanut Butter Tofu, adapted from Deborah Madison's This Can't Be Tofu. It's really baked (or fried) marinated tofu and broccoli with green onions and toasted sesame seeds on linguini with peanut sauce. (Ben just has tofu and noodles.) This is one of Mr. Tomato's all time favorite dishes.
And fondue! I like the Chedda Fondue from Joanna Stepaniak's The Uncheese Cookbook. On the far plate are broc, cauliflower, carrots, and celery. On the near plate is torn bread pieces and potatoes I'd diced, seasoned lightly, and roasted for half an hour. It was the first time I'd tried potatoes with fondue--a stroke of brilliance if I do say so myself. (Note Ben's smiley face on his plate :)

Sunday, November 22, 2009

"Egg" Macguffins

These things were so good, and fun, and easy. I used the recipe from Alicia Simpson's Quick and Easy Vegan Comfort Food. This is my first recipe from her very new book and it was a raving success.

The "egg" portion is silken firm tofu with a little flour, nutritional yeast, salt, and turmeric. The "sausage" is Light Life's Gimme Lean. It was a hit with every member of the family. We even had trouble keeping the cats away! Here's an inside shot for you pervs out there.




Wednesday, November 11, 2009

Mini Pizzas

We spent our Veterans' Day watching Star Wars Episodes IV, V, and VI because we're nerds. For grub we had these english muffin pizzas. Here they are naked. That's a sautée of green and red peppers, onion, and seitan o' greatness.
And here they are with FYH Vegan Gourmet Mozzarella melted on. Pretty fine movie food if I do say so myself.

Tuesday, November 10, 2009

More Retro Food

Vegans like to recreate their childhood favorites. Stuff you'd thought you'd outgrown, like mac'n'cheese, chicken nuggets, and fish sticks become challenges. For instance, Isa Chandra Moskowitz created this Tempeh Helper recipe, and it's hilariously on target. I laughed out loud alone in my kitchen when I tasted it.
To go along with it I unwittingly followed the theme by making jae steele's Almond Chocolate Creem Pie. It's french silk, vegan style. I used peanut butter and peanuts instead of almond butter and almonds. Though I bet it would be even more fantastic with the almond theme, I had peanut stuff on hand. Either way, it's a make-your-teeth-itch rich, creamy, smooth chocolate cream pie. Just like Village Inn used to make.


Saturday, November 7, 2009

Easy Cinnamon Rolls

Saturday morning with nowhere to be. Ben's playing with legos, Mr. Tomato is leveling up on the original Final Fantasy, and I am making cinnamon rolls. But yeast just takes too long sometimes. These cinnamon rolls are from Brian McCarthy's The Vegan Family Cookbook. It's basically biscuit dough with EB, cinnamon, and brown sugar rolled up inside. The icing is a really simple powdered sugar, vanilla, almond milk thing.

I've tried yeasty cinnamon rolls before, and they have their unique charm. But for a regular weekend these are treat enough for us, and done from beginning to end in about forty minutes! I halve the recipe because they tend to loose their fluffiness as the day goes on.



Tuesday, November 3, 2009

Gyros

Last week I bought two eggplants to make baba ganouj for the PPK Get It Ripe challenge. Well, I missed the boat on that challenge and really needed to use those eggplants. I've wanted to try baba ganouj for a long time, and there's nowhere to buy it pre-made around here. So today I tried it. It isn't too much work, but you do have to have time to roast the eggplants for an hour, turning them every fifteen minutes, then let them cool, then let them drain, then they have to set and chill after mixing with the other ingredients. All right, I guess it's time intensive.

Unfortunately, I served it with Vegan Dad's Tempeh Gyros. Bad move. I have no idea how the baba ganouj is because I love these gyros too damn much. I should have known that anything served with these would pale in comparison. Maybe when I run out of leftovers of the gyros, I can give the baba ganouj a fair shake. I hope it's still good by then.