Peace By Pastries

Eating Vegan in Indy, Part 2!

2011-03-24T17:58:00.010-05:00

I've done some more investigating and found some more awesome places to eat vegan-style in (and around) Indianapolis...I'm loving this city more and more with each meal!

First, for non-Indianapolis food: the Owlery, a new vegetarian/vegan place in Bloomington, IN, which is only about 45 minutes away. This place is awesome!! It's main focus is on veg versions of comfort foods, such as tofu ribs and vegan fish'n'chips. The food is absolutely delicious! My friend and I shared the Vegan Poutine for our appetizer! Holy cow! If you're unfamiliar with poutine, it's basically just french fries smothered in gravy and topped with cheese curds. Yeah. This version had vegan cheese and an awesome veg brown gravy. Salllllllt and fried goodness.

For my entree, I had Piegrogies!!! I haven't had pierogies since going vegan, so this meal was super special. I got to choose three condiments from a long list, so I picked sauerkraut, vegan sour cream and applesauce. Best meal I've eaten in a long time! Carbs!!

Now onto Indy eats!!

First, for fantastic Mexican food, there is La Parada! My friends and I go there weekly, it's that good! It's a little hole in the wall, and it is run by a wonderful group of people. For veg options, just ask for dishes with beans and no cheese or sour cream. There's also the Spanish rice, guacamole, and free chips and salsa! Score! My favorite item is the Gordita Rajas, with roasted poblano chiles it in..just ask for avocado instead of cheese and you're good to go!

One of my favorite places to eat in Indy is the Ethiopian restaurant Abyssinia. I love love love Ethiopian food, and this place does it right! A very wide (and delicious) vegetarian menu, relaxing atmosphere, and great staff. What's not to love??

For an appetizer, there are the Yesimir Sabmusa, a flaky pastry filled with spiced lentils and vegetables, very similar to the Indian samosa. Mmmmmm....

For the entree, I recommend sharing the Vegetarian Taste of Abyssinia platter, which comes with a little of each veg option on the menu. So great!!! It's perfect for sharing, so bring someone with good taste to dinner with you! I also love the Fitfit, which is like a salad made with chopped up injera, tomatoes, jalapenos and a vinegar-based dressing. Hooooly cow.And of course, all the dishes are served with Injera, the spongy flatbread made out of a fermented teff batter. I wish I had a piece of it the size of a beach towel I could wrap myself in and then eat the whole thing. Maybe that's just me! haAnd, if you ask, they will bring you a little plate of condiments for dipping and whatnot. So so spicy and flavorful and gooooood.

Next there is Bosphorus, which is a lovely little Turkish restaurant in the Fountain Square area. It's in a super cozy old house, with fantastic food.

I opted for the hummus and pita for the appetizer, which was the best idea ever! Amazing grilled, warm, soft pita (homemade!) and the creamiest hummus I think I've ever eaten.

For my entree, I got the Falafel, which was on the Mezze menu, but I got it for my meal. Sometimes, I just have to eat falafel. I just have to!! This was served with hummus, veggies, and a tahini sauce, which rounded it out to be seriously perfect!

All in all, I'd say Indianapolis is doing a pretty darn good job of feeding the vegans of this great city!! I'm still hungry for more, though!!! Many more to come, of course.....

Umami!

2011-03-22T17:18:00.006-05:00

In vegan and even vegetarian cookery, it can often be hard to add umami, or a savory quality, to many dishes. Often times umami comes from meat or other animal products in cooking. Fortunately, there are a few animal-free foods that can impart that particular brand of tastiness to your food, including kombu seaweed, tomatoes, cabbage, greens, miso, soy sauce and many other fermented foods. A major vegan source of savoriness is from mushrooms. These tasty little fungi provide not only umami, but also a wide range of nutrients! Bonus!

Here's a few of my recent cooking endeavors that featured the savory mushroom:

Pumpkin-Mushroom Curry (serves 4)
2 Tbs vegetable oil
2 Tbs mustard seeds
1 Tbs cumin seeds
2 Tbs urad dal
12 curry leaves, chopped
2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp asafoetida (also known as hing powder)
2-4 Thai chiles
6 cloves garlic, minced
1" ginger, minced
1 medium onion, diced
8 oz mushrooms, sliced
Pinch salt
4 cups fresh or frozen pumpkin, cubed (can also use butternut squash if pumpkin unavailable)
1/2 c water or vegetable broth
1 Tbs jaggery or brown sugar
1 Tbs tamarind
1/2 tsp salt
1/2 tsp black pepper
1 Tbs coriander powder
1 tsp cumin powder
1 Tbs garbanzo flour
12 curry leaves, chopped

Heat oil over medium heat in a large wok or deep skillet. Add mustard and cumin seeds, cook 30 seconds until they begin to sizzle and pop. Add urad dal and curry leaves and cook 30 more seconds to lightly brown. Add the onion, garlic, ginger, and chiles and cook for 2-3 minutes to soften. Add the turmeric, cayenne, and asafoetida and saute for 2-3 more minutes. Add mushrooms and pinch of salt, and cook 5 minutes until mushrooms have cooked down and released some of their liquid. Add the pumpkin cubes, water or broth, jaggery, tamarind, salt, pepper, coriander and cumin. Bring liquid to a boil, reduce to low. Cover and simmer 10-12 minutes, until the pumpkin is tender and has cooked down somewhat. Add garbanzo flour and curry leaves, and then cook uncovered for 5 more minutes. Salt and pepper to taste. Garnish with fresh red onion and cilantro, and serve alongside roti and plenty of Indian pickle.

And, another way to use mushrooms in Indian cooking:

Mushrooms and Peas in a Fenugreek Cream Sauce--veganized using pureed silken tofu instead of heavy cream, from the amazing cookbook 660 Curries by Raghavan Iyer. I'm obsessed with this tasty stew and this book. It's a must have! This hearty dish was made even tastier served atop brown basmati rice

as well as with a side of a Radish Raita, also from 660 Curries, made with coconut yogurt. A perfectly filling a veggie-licous meal!

Local Rosemary Apple Cobbler

2011-03-14T13:07:00.005-05:00

I absolutely adore the combination of apples and rosemary. Ever since I made the Apple Rosemary Scones from Isa Chandra Moskowitz's Vegan Brunch, I've been hooked on the marriage of these two flavors! So when I spotted a big bunch of beautiful fresh rosemary at the farmers' market on Saturday, that's the first place my mind (and stomach) went. I also had a bunch of locally-grown apples that were needing to be used...perfect timing!

This recipe is gluten-free and refined sugar-free, but you could use regular all-purpose flour if that's what you had around, just use 2 cups flour total and omit the xantham gum.

Rosemary Apple Cobbler (serves about 12)
gluten-free, refined sugar-free

for the apple filling
6 cups apples, thinly-sliced
1/4 cup agave nectar
2 Tbs maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1 Tbs vegetable oil
2 Tbs arrowroot
Juice of 1 lemon

for the crust
1 cup gluten free oat flour
1/3 c brown rice flour
1/3 c millet or sorghum flour
1/3 c buckwheat flour
2 Tbs tapioca starch
1 tsp xantham gum
2 Tbs baking powder
1/4 tsp salt
1/4 cup fresh rosemary, finely chopped
2 Tbs vegan margarine, such as Earth Balance
2 Tbs non-hydrogenated vegetable shortening
3 Tbs agave nectar
1/2 cup pecans, finely chopped
1/3 cup cold water, or as needed

Preheat oven to 350 F. Lightly grease a 9x13 baking dish.
In a large bowl, stir together the ingredients for the filling, except the apples. Add in the apples and toss to coat well. Pour into the prepared baking dish and spread out to create an even layer.
Combine the dry ingredients for the crust in the bowl and mix well. Stir in the rosemary. Cut in the cold margarine and shortening using a strong fork or pastry cutter, to create a crumbly dough. Drizzle in the agave and water, adding more water as needed, to form a stiff and slightly sticky dough. Spread dough over the top of the apples in patches, so it covers most of the top but leaves some open spaces. Bake for 30 minutes, until the apples have cooked down and softened, and the crust is firm but not too hard. Let cool 5-10 minutes and serve warm. Goes especially well with some vanilla non-dairy ice cream!

Massaman Mushroom-Seitan Curry

2011-03-01T17:28:00.006-06:00

There's just something comforting about a Massaman curry...it's probably the combination of warming spices such as cardamom, anise, and cinnamon, or maybe the creaminess of the coconut milk, or maybe just the hardiness of the combination of potatoes, vegetables, and cashews all simmered together with love. It is most likely the combination of all these elements that makes Massaman one of my favorite style of Thai curries. It's a perfect dish for a chilly night in with friends, chatting and watching movies and laughing and staying warm. My version is made with chunks of toothsome seitan, in place of the traditional beef found in this curry with Muslim origins, as well as mushrooms, to give a meaty and savory feel to the dish. This is perfect served with brown Jasmine rice and a side of spicy, garlicky broccoli! Massaman Mushroom-Seitan Curry (serves 4-6)
3 Tbs vegetable oil
1 medium red onion, diced
2 shallots, minced
4 cloves garlic, minced
1" ginger, minced
2 Thai chiles, minced
8 oz mushrooms, rough chopped
3 Tbs soy sauce, divided
2 cups seitan, diced
2 medium potatoes (or sweet potatoes), diced
1 15 oz can coconut milk
1 small tin Massaman curry paste
1/2 cup water or vegetable stock
2 Tbs jaggery (palm sugar) or brown sugar
1 Tbs tamarind concentrate
1/4 tsp turmeric
Pinch cayenne, to taste
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp anise
1/4 tsp black pepper
1/4 tsp salt, or to taste
Juice of 1 lemon or lime
1/4 c Thai basil, chopped (or 2 Tbs dried basil)
1 cup cashews

In a large wok or deep pan heat oil over medium-high heat. Add red onion and shallots, and saute for 5 minutes until softened and translucent. Add garlic and ginger and cook 1 more minute to lightly brown garlic. Add mushrooms and chiles and saute 2-3 more minutes until mushrooms have begun to reduce. Add 2 Tbs soy sauce and curry paste to the pan. Add seitan and potato chunks and cook 2-3 minutes to lightly brown the edges. Add the coconut milk and water or broth. Bring to a boil and reduce to low; simmer 10 minutes. Add jaggery, tamarind, 1 Tbs soy sauce, cayenne, turmeric, cinnamon, cardamom, anise and pepper. Cover and simmer 10 more minutes, until liquid has thickened and potatoes are tender. Add lemon juice, basil and cashews, and cook 5 more minutes, uncovered. Add salt to taste, as well as any more heat desired. Top with extra cashews and serve with jasmine rice.

Eating Vegan in INDY: Part One!

2011-02-26T16:43:00.013-06:00

Well, now that I live in Indianapolis, my new task is to find all of the awesome places to eat vegan food in this awesome city!

Here's what I've come up with so far...by no means complete, but definitely a good start!

Pizza: If you're looking for delicious vegan pizza, no need to worry...there are plenty of places in Indy that can get you what you need! My favorite so far is Bazbeaux's Pizza. There are several locations around the city, so anywhere you are, you can get good pizza. You can create your own (they even have wheat crust on request!) or order the Senze Formaggio, which is already vegan. It has extra sauce instead of cheese, with sauteed red onions, eggplant, garlic, and fresh basil. I added pine nuts, too! Lots of the pizzas can be made vegan by omitting cheese and such. Senze Formaggio Pizza

Middle Eastern: I know there are lots of Middle Eastern, Greek and Mediterranean places to eat in this city. So far, however, I've only tried one: Ameer's. It's located in the City Market downtown. They have a limited menu, but a few of the daily specials are vegan (Monday is falafel and hummus day, and there is also a day with a lentil and rice dish that's awesome.) This is really tasty and really fast. Everything is made from scratch, which is always much appreciated! Talk to the owners, and they'll let you know what you can and can't have as a vegan! Falafel and Hummus Special--Monday Only

Thai: Siam Square, located in the Fountain Square district, is a really great place to go for authentic Thai food in Indy. A huge menu and lots of vegan-izable items to choose from, including curries, appetizers, rice dishes, and noodles. The staff is willing to omit fish sauce and eggs, making lots of the dishes vegan. Such good food, and perfect if you like it spicy!

Pad Ped with Tofu: a red curry with tofu, Thai eggplant, bamboo, green beans, peppers, and Thai basil in a spicy red sauce; served with jasmine rice.

Brunch/Hippie Food: Sometimes you just want a really good vegan sandwich or some pancakes, right? In that case, you should head to Three Sisters Cafe in the Broad Ripple district. Not strictly vegan, but there are tons of options on the menu which are even marked vegan. There is also a daily vegan soup, and sometimes vegan specials. It's in an old house, making the atmosphere super cute and cozy-- a great place for brunch. And, it is located right next to Good Earth, the hippie natural food store that's been around for decades and has awesome products for the healthy eater.

Portabello Burger, with Vegan Chili

BBQ Grains Sandwich, with Vegan Chili

Indian: I saved this one for last because it is my absolute FAVORITE place to eat in Indy. And in most cities. It's Passage to India...an all-vegetarian Indian restaurant that has an amazing lunch buffet, super friendly and helpful staff, and the best Indian food I've ever had (since I've never been to India and all....) bought or homemade. The best part is that they feature a lot of South Indian food, rare to find in most Indian restaurants I've found. I cannot stress enough how amazing this place is!!! You must go! Bonus: it's right next to an Indian grocery, so you can go buy stuff to make yummy Indian food at home, too!

Roti (they bring naan to your table automatically, which has dairy, but they are happy to bring you roti, which is dairy-free. And awesome.)

Buffet Trip 1--Appetizers (clockwise from the left): Mixed Pickle, Tamarind Chutney, Masala Dosas (in the background), Samosas (the star of the buffet!), Pakoras, and Medhu Vada

Buffet Trip 2-- Main Dishes (clockwise from the top): Lemon Rice, Idli, Aloo Madras, Mixed Vegetable Poriyal, and Bagara Baignan.

Not bad for only being here a few weeks, huh? Well now I'm hungry and ready to try more awesome veg food here in Indy! I'll keep you updated....

Local Pumpkin Curry and Tamarind-Date Chutney

2011-02-19T14:19:00.003-06:00

For my first order of business, I'll start off by announcing that I have moved! That's why I haven't blogged in so long...moving is busy busy busy! I now live in Indianapolis, Indiana. This city is awesome, and I'm particularly excited to discover all the tasty food here! Of course.

This was one of the first meals I made since moving, and it was a big hit. I had a bunch of new friends over for a South Indian feast, and I think it made a good first food impression!

This subzi, or vegetable curry, is made with local pumpkin I froze this fall. Combined with potatoes and lots of spices, it makes a fantastic main dish. I served this tasty curry with cardamom-scented basmati rice, homemade roti (whole wheat flat bread), mixed pickle, and a tamarind-date chutney. Of course, there was chai for dessert, too! If you can get your hands on fresh or frozen pumpkin, you should make this right away. It's so delicious and healthy, too!!
Pumpkin-Potato Curry (serves 6-8)
3 Tbs vegetable oil
2 Tbs black mustard seeds
1 Tbs cumin seeds
1 Tbs urad dal (split black lentils)
1 Tbs turmeric
12 fresh curry leaves, chopped
1 medium yellow onion, diced
6 cloves garlic, minced
6 chiles, minced (or to taste)
4 potatoes, diced
6 cups fresh or frozen pumpkin, large diced
1 cup vegetable broth
1 Tbs jaggery or agave nectar
1 tsp coriander
1 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp cayenne pepper
12 fresh curry leaves, chopped

Heat oil in a large, deep skillet or wok over medium-high flame. Add mustard seeds and cook 30 seconds until they begin to pop. Add cumin seeds, urad dal, turmeric, and curry leaves. Cook 30 more seconds until the dal begin to brown. Add onion and saute 5 minutes until lightly golden and softened. Add the garlic and chiles and saute 1 minute to slightly brown. Add potatoes and pumpkin and saute 5 minutes (adding a few Tbs of water if too dry). Add broth, jaggery, salt, pepper, coriander, and cayenne. Bring to a boil; cover and reduce to a simmer for 20-25 minutes until the potatoes are tender and the liquid has reduced by at least half. Add the second batch of curry leaves and cook 5 more minutes, uncovered. Season/salt to taste and serve. Goes great with rice, roti, pickle, and chutneys!

And here's my Tamarind-Date Chutney...I'm obsessed and I think you will be, too!

Tamarind-Date Chutney (makes 1 qt, feel free to half if desired)
1/2 cup tamarind concentrate
1/2 cup dates, chopped
1/4 cup jaggery or agave nectar
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup onion, diced
1/2" ginger, minced
1 chile, minced
1/4 tsp cayenne, or to taste
1 Tbs vegetable oil
3 cardamom pods, crushed
1 tsp cumin seeds
1/2 tsp salt
3 cups water

Combine all ingredients in a medium pot. Bring to boil over medium-high heat. Cover and reduce to low; simmer 30 minutes until reduced and thickened. Use an immersion blender to puree until smooth, or pour into a blender and puree (being careful as it will be very hot). Serve at room temperature or chilled.

Aloo Palak Two Ways

2011-02-04T21:12:00.006-06:00

I had potatoes and spinach...what better to do than make Aloo Palak (Indian potatoes and spinach)?! I made it twice in a row, but two different ways: one in the North Indian style, a creamy, saucy curry with garam masala, ginger, soy yogurt, and Kashmiri chili powder. The North version was modified from the blog Honey, What's Cooking?, which has tons of awesome (and veganizable) Indian recipes! I served this with some homemade naan and cilantro-mint chutney. Mmmmmm.... The second version of my Aloo Palak was in the South Indian style, a dried curry with mustard seeds, curry leaves, coconut, and lots of chiles. This recipe came from the fantastic 660 Curries cookbook by Raghavan Iyer. I can't get over this book! I served this spicy dish with whole wheat roti and Avocado Chutney, also from 660 Curries. It's like Indian guacamole--with curry leaves, tamarind, chiles, mustard seeds, coconut oil! Genius!

If this were a contest, I guess it would be a tie....both were incredible! Hopefully you can get your hands on some potatoes and spinach soon, because you NEED to eat some Aloo Palak asap!

Blizzard Tomato Soup!

2011-02-01T18:49:00.006-06:00

It's a freaking blizzard here in the Midwest. So I am snowed in....for a while. The only cure for cabin fever? Grilled Cheeze and Tomato Soup, of course! And plenty of Netflix/Hulu/Twilight Saga/Facebooking/Lost Boys to keep me entertained indoors! Here's my yummy tomato soup recipe. I add a potato to increase the creaminess and thickness of the soup without having to add much margarine or "cream" to keep it lower in fat. This is simply delicious and is just begging to have a pesto grilled cheeze (made with Daiya cheddar!) dipped into it. So perfect together, I can't even believe it! Blizzard Tomato Soup (serves 4-6)
2 Tbs vegetable oil or margarine
1 medium yellow onion, diced
3 cloves garlic, minced
optional: 1 jalapeno pepper, minced
1 tsp cumin powder
1 tsp paprika
Pinch cayenne
1 Tbs dried thyme
1 medium potato, small diced
1 Tbs white wine or white wine vinegar
1 cup vegetable broth
2-15 oz cans crushed tomatoes, not drained plus 1 can worth of water
1/2 tsp black pepper
1/4 tsp white pepper
1/2 tsp salt, and to taste
Pinch nutmeg
1 tsp onion powder
1/4 tsp garlic powder
1/4 cup almond milk or non-dairy milk of choice

In a medium pot, heat oil or margarine over medium-high heat. Add onion and saute 5 minutes until softened and lightly browned. Lower heat to medium and add garlic. Cook 1 minute to brown. Add jalapeno (if using), cumin, paprika, cayenne, and thyme, as well as the diced potato. Cook 30 seconds to toast spices. Deglaze pan by adding wine and vegetable stock. Bring to a boil and cook, covered, for 10 minutes. Add canned tomatoes, water, black and white peppers, salt, onion and garlic powders, and nutmeg. Simmer over low heat, uncovered, for 5 minutes. Add almond milk and puree using an immersion blender. If using a regular blender, you will need to blend this in batches. Puree until smooth. Return to heat and cook 5 more minutes. Salt and pepper to taste. Serve hot with a gooey grilled cheeze or simply lots of crispy crackers!

South Indian-Style Moong Dal and Vegetable Poriyal

2011-01-27T20:06:00.005-06:00

If I had to choose....and really, when would I ever have to....I would have to say I prefer South Indian food to North Indian. I don't mean to offend; that's just my opinion. I love them both, obviously! It does seem to me that North Indian cuisine is more popular here in the states, at least judging from the menus at most Indian restaurants I've been to. But as for me, I'm in love with the powerful mango pickle, mustard seeds, curry leaves, spicy chiles, hearty lentils, tangy tamarind and sweet coconut that shine in South Indian cooking. And that's just a short list...did I mention dosa??? Anyway, here is my white girl attempt at capturing those wonderful flavors and techniques, while also using just what I had in my kitchen. I think I could make this every day. It's been three days in a row already! I served mine with homemade roti (whole wheat flatbread) and a yellow tomato and apple chutney I canned in the early fall. Try serving it with your favorite sides and condiments! South Indian-Style Moong Dal and Vegetable Poriyal (serves 4-6)
1 cup moong dal, rinsed
8 cups vegetable broth or water
2 Tbs vegetable oil
2 Tbs black mustard seeds
1/2 Tbs cumin seeds
2 tsp moong dal
12 curry leaves, roughly chopped
1 medium onion, diced
3 carrots, diced
1 red bell pepper, sliced into strips
6 cloves garlic, minced
4 green Thai chiles
2 cups shredded coconut (unsweetened)
2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (or to taste)
1/2 tsp salt (or to taste)
1 tsp ground black pepper
12 curry leaves, roughly chopped
1 cup green peas, frozen or fresh

Bring moong dal and broth to a boil. Reduce to medium-low and let cook for 30 minutes, until the dal are tender but not mushy. Meanwhile, prepare the rest of the curry.
Combine the onions, carrots, bell pepper, garlic, chiles, coconut, turmeric, ground cumin, coriander, cayenne, salt, pepper, and curry leaves in a large bowl. Stir to combine well and set aside.
In a large wok or deep pan, heat vegetable oil over medium heat. Add the mustard seeds and let cook about 1 minute, until they start to sizzle. Add the cumin seeds and 2 tsp moong dal and cook for another 2-3 minutes. Add the curry leaves and cook 2 more minutes. Add the vegetable and spice mixture. Saute for 10-12 minutes, until the vegetables have begun to soften and the mixture has cooked down slightly. Add the cooked moong dal, with about 1 cup of its cooking liquid to the pan. Stir well and reduce to a simmer; cover and let cook for 10 more minutes. Fold in the peas, salt and pepper to taste and let cook 2 more minutes to warm the peas. Serve hot with roti or other flatbread, chutneys and pickles.

Peas to Please: Saag Matar

2011-01-19T21:33:00.003-06:00

Continuing with my Indian food obsession is the super tasty and healthy Saag Matar, which is a curry of greens, peas, and lots of amazing spices (saag=greens, matar=peas. fyi.). I adapted this recipe from a wonderful Indian cookbook called Cuisines of India by Smila Chandra. I love this cookbook! Creative yet traditional recipes, beautiful illustrations, clear and educational explanations of ingredients and interesting history of cuisines throughout different regions of India. Lots to love, except there are no pictures. So, if you're really into pictures in a cookbook, I'm warning you ahead of time...but try it anyway! It's wonderful!I served this chunky, spicy curry with brown basmati rice, whole wheat roti bread (I bought it pre-made at the Indian grocery store. I'm a cheater.), and a mango-gunda pickle. Gunda is an Indian berry that, when pickled, is reminiscent of a green olive, but sweeter. It has a pit, so be careful! Anyway, this curry is so great, it should please just about everyone....except for those crazy pea-haters, of course!

Saag Matar (Indian Greens and Peas) serves 6-8
adapted from Cuisines of India

1 bunch fresh greens, such as mustard greens or kale, chopped
1 bunch fresh spinach, chopped
2 Tbs vegetable oil
1 tsp cumin seed
1 large onion, diced
4 cloves garlic, minced
1 cup diced tomatoes, canned or fresh if it's summer
1/2 tsp salt, to taste
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper, to taste
1 tsp garam masala, homemade or store-bought
2 cups frozen or fresh green peas--not canned!
1/2 cup water or vegetable broth

In a large wok or deep pan, heat oil over medium high heat. Add cumin seeds and cook 30-60 seconds, until they start to pop. Add the onion and garlic, and saute 3-5 minutes until lightly browned. Stir in the tomatoes and spices and cook for 3-5 minutes, to allow the tomatoes to cook down slightly. Stir in the greens, peas, and water and reduce to a simmer. Cover pan and let cook for 10-15 minutes, until the greens have cooked down and the sauce has thickened. Salt and pepper to taste, add more spice if you're so inclined...I know I am! Serve immediately with rice, roti and plenty of chutneys!

Eat Your Greens: Saag Tofu "Paneer"

2011-01-06T21:35:00.003-06:00

The Indian food saga continues with a fabulous and healthy dish: Saag Paneer! Traditionally, this is made with the Indian soft cheese, paneer, but the dairy can easily be substituted with tofu. I used firm tofu since that's what I had, but I'm betting soft would give an even more "real" texture closer to the traditional cheese cubes. "Saag" is the Indian word for greens, here I used collard and mustard greens, but you can use any greens you like and it would still be delicious!

I've adapted this recipe from the HUGE and amazing cookbook, 660 Curries by Raghavan Iyer (probably should've added a sixth recipe. just sayin). This book is packed full of all sorts of curries, especially vegetables and legumes, as well as appetizers, rice, breads, drinks and desserts. All of the meat and dairy dishes can easily be made vegan, too! I have it checked out from the library, but I think this might need to be on my "to-buy" list now! Saag Tofu "Paneer"
adapted from 660 Curries and various internet sites

2 Tbs vegetable oil
1 large red onion, thinly-sliced
6 cloves garlic, minced
3" fresh ginger, minced
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ground black pepper
1/8 tsp ground cloves
2 cardamom pods, ground (or 1/4 tsp)
2 Tbs tomato paste
1 cup warm water
3-4 bay leaves
2 Thai chilis, minced (or 1/2 tsp cayenne pepper)
2 bunches greens, chopped
1 tsp salt
1 lb tofu, pan-fried
1/2 cup vegan creamer or coconut cream
1/2 tsp garam masala (homemade or store-bought)

Heat oil in a large wok or deep skillet over medium-high heat. Add onion, garlic, and ginger and cook 5 minutes, until the onions have softened and are golden brown. Remove from heat and add spices turmeric through cardamom to the onion mixture and stir to coat the onion mixture. Place in a blender along with the tomato paste and 1/ 4 cup water. Pulse to form a thick paste. Add puree back to the pan. Rinse the blender out with the 3/4 cup water to get all the spices out, and add the rinse water to the pan as well. Return skillet to stove over medium heat, and add bay leaves, chilis, and greens; stir well to combine. Cover pan and reduce heat to low. Let greens cook 5-10 minutes until slightly wilted. Stir in salt, tofu, "cream" and garam masala. Let simmer 2-3 more minutes. Remove bay leaves and serve.
Serve with rice, chutneys, pickle and roti or naan.

I served mine with brown basmati rice and Makkai Ki Roti, a cornmeal-based roti bread. It's so good!! The bitter greens and creamy sauce go perfectly with the sweetness of corn and chewiness of roti bread! That recipe is also in 660 Curries. It's seriously a must-have!

I've Got a Crush...

2011-01-05T10:03:00.003-06:00

...on Indian food! I have fallen in love with the wonderful flavors, varied textures, and interesting ingredients of Indian cuisine, so I've been making a lot of it lately. A whole lot. I checked out three Indian cookbooks from the library and have been researching it on the internet. I'm kind of nerding out about it. Anyway, here is one of my favorite dishes I've made so far, Cabbage Thoran. It's a dry curry with lots of mustard seeds and shredded coconut laced into simmered cabbage and spices. I've adapted it from a wonderful cookbook, Cuisines of India, and I'm just crazy about it! Cabbage Thoran (serves 6-8 with other dishes)
Adapted from Cuisines of India and various internet sites

2 cups shredded unsweetened coconut
4 cups cabbage, shredded
2 Thai chilis, minced
4 cloves garlic, minced
1/2 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp ground cumin
10 fresh curry leaves, chopped (if unavailable, use Thai basil leaves)
2 Tbs vegetable oil
2 Tbs black mustard seeds
10 fresh curry leaves,chopped (or use 4 dried bay leaves)
1 large onion, diced
2 cups cooked yellow split peas--optional, to make as a main dish

In a large mixing bowl, combine the coconut, cabbage, chilis, garlic, salt, spices (turmeric through cumin), and curry leaves. Stir to mix well.
In a large wok or deep pan, heat oil over medium-high heat. Add mustard seeds to the pan and cook 30 seconds to 1 minute, until they sizzle and begin to pop. Add the curry leaves and onions and saute 3-5 minutes, until the onion softens and begins to brown. Add cabbage mixture to the pan and cook 8-10 minutes, until the cabbage has softened and cooked down a bit. You may need to add water, a few tablespoons at a time, during the cooking process if the mixture becomes too dry. Fold in the cooked split peas and add 1/2 cup water. Reduce heat to low and cover pan; let simmer for 3-5 minutes until the mixture has thickened slightly. Top with sprigs of fresh cilantro and serve with basmati rice, roti, and plenty of pickle and chutneys.

I served mine with hot mango pickle and a cooling cilantro raita! Balance! For this, and many, Indian recipes you will likely have to take a trip to your local Indian or Asian market. Those places are like field trips for me, they're so great...I get sucked in for at least an hour every visit!

Playing Catch-Up: Christmas Food!

2011-01-03T21:09:00.005-06:00

WOW. I just realized I haven't posted in two whole months! That's slightly embarrassing, and just a bummer because I love blogging! I've been super busy with the holidays, traveling, and working, but my resolution for the new year is to blog regularly again! And that means taking pictures of my food again, too! I finally got my camera working, so that will be easier than just using my phone! Now I've just got to get back into the discipline of blogging. I'm making lots of good food....I'll just have to prove it now!

To get things rolling, I'll show you my Christmas dinner...it was super traditional, which is how I usually like my holiday meals, and it was fantastic!!

The usual suspects (at least in the vegan world!): Tofurkey Roast, with roasted veggies, mashed potatoes and mushroom gravy, garlic-roasted Brussels sprouts, citrus cranberry sauce, and olive bread. Duh. And for dessert, Christmas cookies out the wazoo!

Clockwise from the left: Almond Crescents (adapted from Martha Stewart's recipe), Rocky Road Cookies (from Vegan Cookies Invade Your Cookie Jar) with the modification of subtracting white chocolate chips and adding Dandies vegan marshmallows!!, Vegan Caramel Delight Cookies--made with shredded sweet potatoes, my recipe here, and Chai Chocolate Chip Shortbread from VCIYCJ. I loved them all so much, I think I ate a dozen cookies on Christmas day. It had to be done!! If I had to pick a favorite....well, I just can't! Hope all your holidays were wonderful, too! Now it's back to normal life--and back to blogging for me!

Cookbook Recommendation: Babycakes NYC Cookbook!

2010-11-02T13:38:00.006-05:00

First order of business: it' Vegan MoFo again! For you non blog nerds, that stands for the Vegan Month of Food, in which vegan bloggers get really jazzed on blogging and try to blog as much as they possibly can within the month of November. It technically started yesterday, but I was out of town (lame excuse, I know!) but I'm back and ready to blog!

For this year's MoFo, I am going to try to do a few cookbook recommendations per week since I love/collect/readthemliketheyareactualbooks vegan cookbooks. For the first selection, I want to talk about the Babycakes NYC Cookbook, written by Erin McKenna, the owner of the Babycakes NYC bakery. Last time I was in New York, I went there at least once a day for a whole week. This place is serious about vegan baked goods, and it is a huge blessing that Erin was kind enough to give us some of her secrets in this cute and fun-to-read cookbook. Babycakes is totally vegan, but that's not even the best part (well, it really is I guess)...they are extremely health-conscious, too! Babycakes is almost exclusively gluten-free, except a few recipes that use spelt flour; they also use mostly agave nectar to sweeten they're treats, with only a few desserts that have organic evaporated cane juice used; and...yes, there is more....they bake with coconut oil as their oil of choice, instead of refined oils. Could this get any better? Well, yes, they have frosting shots at the bakery...but we're talking about the book here! :)I have made a few of the recipes from the book so far, and they've all turned out great! The ingredients are more expensive, but oh so worth it when you taste the baked goods and when you think about how much better they are for you! And they people you share them with (yeah, right)!

Here's the Cornbread..... And the Spelt Biscuits (coconut oil makes them all buttery and stuff. mmm.)....

I have also made a modified version of the Pumpkin Muffins, turned into Pumpkin Bread, which I blogged about in my previous post.

All in all, I would say anyone who is vegan, health-conscious or gluten intolerant, or who loves to bake should get this book! Bonus, there is a picture and a little blurb about the adorable Jason Schwartzman in the book! He's vegan! And a hottie!

Healthy Pumpkin Bread!

2010-10-22T11:57:00.005-05:00

Fall in Missouri is beautiful...changing leaves, clear blue skies, crisp breezes....and that means it's definitely that time of year again: time for pumpkin-y baked goods!! I modified this recipe from a Babycakes NYC recipe for banana bread, since I wanted to make a pumpkin bread that was free of refined sugars, refined oils, and refined flours. I think I succeeded--it tastes amazing! Especially slathered with homemade apple butter and/or almond butter!

I processed my own pumpkin that I got at the farmers' market (see how to do it yourself here!) but you can use canned pumpkin if you like...try to get organic if possible, though!Super Healthy Vegan Pumpkin Bread (gluten-free, soy-free, sugar-free)
Modified from Babycakes NYC recipe

2 1/2 cups gluten free all-purpose flour (or whole wheat pastry flour if you like)
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
1 tsp xantham gum (use tapioca or arrowroot if unavailable)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1/2 c coconut oil, melted
2/3 cup agave nectar
2/3 cup almond milk
1 tsp vanilla extract
2 Tbs ground flaxseed + 2 Tbs warm water
1 1/2 cup pumpkin puree

Preheat oven to 375 F. Lightly oil a loaf pan.
In a large bowl, sift together the dry ingredients (flour through cloves). Create a well in the center of the bowl and add in the wet ingredients. Whisk the wet ingredients together and incorporate into the dry ingredients, until completely mixed. Fold in the walnuts.
Pour into the oiled loaf pan; the batter is thick, so use a spoon to press the batter all the way down into the pan and ensure all air bubbles are pushed out. Smooth the top and sprinkle with extra cinnamon and walnuts if desired.
Bake for 30 minutes, rotate pan 180 degrees in the oven, and bake 20 more minutes, until an inserted toothpick comes out clean and the bread springs back slightly when touched.
Let cool in the pan at least 30 minutes before removing.

Maple Apple Scones

2010-10-10T17:30:00.006-05:00

I went apple picking this week and thought scones would be the perfect outlet for my abundance of sweet and juicy apples! These are lovely for an autumn afternoon with tea, slathered with plenty of Earth Balance, of course. They would probably lend themselves well to a nice helping of homemade apple butter as well! I wanted to make a scone recipe that was sweetened only with maple syrup, and it is made with whole grain flour, so they're pretty good for you, too! Maple Apple Scones (makes 12 scones)
5 cups whole spelt flour (or gluten free baking flour)
1 tsp sea salt
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice

1/2 cup vegan margarine, cold
1/2 cup vegan non-hydrogenated vegetable shortening, cold

3 cups apples, diced small

1 cup soymilk + whisked with 1/4 cup cornstarch or arrowroot powder
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp maple extract
1 tsp apple cider vinegar

1 Tbs oil or melted margarine

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and allspice.
Cut in the margarine and shortening with a strong fork or pastry cutter until the mixture is crumbly and the margarine/shortening are in tiny pieces.
Fold in the diced apples, stirring to coat with the flour.
Add in the soymilk-cornstarch mixture, maple syrup, extracts, and vinegar. Stir until just combined, being careful to not overmix.
Turn dough out onto a floured work surface. Form dough into 2 separate rounds, about 2 inches tall and 6 inches across. Slice each round into 6 wedges. Place wedges onto prepared sheet pans, allowing for about 1" between scones. Using a pastry brush, brush tops of scones with oil or margarine. Place in the oven and bake for 30 minutes, checking halfway through to ensure they are rising properly and not burning, etc.
Remove from oven when tops are golden and scones are firm to the touch. Allow to cool on the baking sheets for 10 minutes, and then transfer to a cooling rack to finish cooling, or serve warm. Store uneaten scones in an airtight container until ready to use.
*If you don't necessarily want to keep these sugar-free, feel free to sprinkle each scone top with some turbinado (or other unrefined) sugar after brushing with oil, before baking.

Summer Projects and Such

2010-10-08T17:14:00.012-05:00

So I haven't blogged in a while. A long while! I decided to kinda take the summer off of blogging (I think I posted, like, twice!) and just cook stuff and eat stuff and relax and whatnot. Ha. But now summer has turned into fall and I'm ready to start blogging again! I'm excited to get back into the groove of blogging and updating and taking pictures and all that jazz!

A lot of my cooking over the summer was done for cookbook testing, for Carla (of The Vegan Year blog) for her upcoming One Dish Vegan cookbook, and for Bianca (Vegan Crunk blog) for her Cookin' Crunk cookbook.

Here's some pics!

First, from Cookin' Crunk (I only remembered to take pics of one thing! boo!):

PB Oatmeal Cream Pies

Then, from One Dish Vegan:

Banana Spelt WafflesRaspberry Balsamic Glazed Seitan, Cabbage and Pistachio Rice
Peanut Potato Salad, Mango Orange Tempeh with Ginger

Gringa's Tacu Tacu

Fennel and Rosemary Polenta

Tofu with Olives and Basil

Mojito-Inspired Tofu

Roasted Red Pepper and White Bean Hummus

Lemon Sour Cream Dressing, on greensCorn Slaw

Sweet Chipotle Tempeh with Berry Glaze

Ok, cool! Now I'm all ready to go for the awesomeness of fall food blogging! See you on the flipside!

Lemony Lima Bean Spread and Zucchini Sandwich. Heavenly.

2010-08-13T18:32:00.005-05:00

First off, sorry for the long absence!! My camera has been broken, so I have a lot of blogging to make up for!

If you're like most people around this time in the summer, you have zucchini basically coming out of your ears by now. I know I do, and I won't complain one little bit! Especially when there is this sandwich to be made. I dreamt of making this sandwich for a while, and I am so so so glad it finally came to fruition! One, because sandwiches are the best. Two, because zucchini just screams summer to me, and I scream back, I love you!!Lima Bean Spread and Zucchini Sandwich
Lemony Lima Bean Spread (below)
Toasted whole grain bread
Grilled or sauteed zucchini, in half moon slices
Thinly sliced red onion
Greens (arugula or spinach would work nicely)
Garlic-Dill Aioli (below)

This sandwich is best served open-faced, because there are so many goodies on it, they are likely to fall out if eaten all together! So start off by slathering the lima bean spread on one side of each slice of bread. Lay down the greens, then the grilled/sauteed zucchini, and then the red onion slices. Drizzle with the dill aioli and serve.

Lemony Lima Bean Spread (makes about 4 cups)
3 cups baby lima beans, fresh or frozen (if frozen, thaw to room temperature)
Zest and juice of 2 lemons
2 cloves garlic, minced
1/4 cup olive oil
1/2 cup tahini
1 tsp salt
1/2 tsp black pepper
1/4 tsp white pepper
2 scallions, sliced
1/2 cup fresh dill, chopped
2 Tbs water, or more as needed

Place all ingredients in a food processor or blender. Pulse to break up large pieces, and then puree until smooth, adding more water as needed 1 Tbs at a time. Cover and refrigerate until ready to use.

Garlic-Dill Aioli (makes about 2 cups)
1 block soft silken tofu
1/2 cup vegan margarine
1/4 cup dijon mustard
2 Tbs olive oil
3 cloves garlic, minced
2 Tbs agave nectar
1/2 tsp salt
1/4 tsp black pepper
1 Tbs dill seeds
1/2 cup fresh dill, chopped

Place all ingredients together in a blender or food processor and puree until smooth, scraping down the sides of the blender as needed. Cover and refrigerate until ready to use.

A tasty summertime meal deserves to be ended with a tasty summertime treat: Local Blackberry-Peach Pie!! I didn't really use any recipe, but it turned out great...what a delightful combination!

Holy Muffuletta!

2010-06-25T17:30:00.007-05:00

How in the world had I never made and/or eaten a muffuletta sandwich before???? Sandwiches are my favorite food ever! Well, I'm glad I finally did it, whatever the hold up was. I made the Muffuletta Sandwich recipe from the Veganomicon cookbook, but modified it by adding Tofurkey brand Italian Deli Slices and subbed some herb-marinated tempeh for the eggplant, since it's not yet available at the farmers' market. When it is, I'll be sure to make it again!!! Olives are just wonderful, and a showstopping sandwich like this is a perfect way to let them shine! This awesome recipe was made even better by using a delicious locally-baked crusty bread, from KC-based Farm to Market bread company. Yum City, USA!! ps this went perfectly with a side of tasty vegan potato salad! duh!

Rhubarb All Day Long: Big Crumb Rhubarb Coffee Cake!

2010-06-13T17:55:00.009-05:00

Because rhubarb is still in season and even breakfast deserves dessert: Big Crumb Rhubarb Coffee Cake!!
I veganized the recipe from the Smitten Kitchen blog, using Earth Balance for the butter, Tofutti for the sour cream, flaxseed for the yolks, and Ener-G Egg Replacer for the egg. It turned out perfectly! The cake itself is buttery and rich, but still light enough, like a good coffee cake should be. The rhubarb, which came from my friend's garden, was delicious!!! Obviously. And the BIG crumbs were simply perfect. Dry in a good way, crumbly, and amazing. I could have eaten the whole pan!!This wonderful coffee cake was preceded by an equally wonderful brunch: my Ultimate Vegan Breakfast Sandwiches and Herb-Roasted Local Potatoes. The sandwiches were made up of baked tofu "eggs, " my breakfast sausage patties, fresh spinach, melted Daiya cheddar, and a maple cream cheeze spread I whipped up. All on locally-baked multi-grain toast. It was brunch perfection!

Rustic Rhubarb Crisp

2010-06-10T18:08:00.004-05:00

Dessert in a cast iron skillet? Yes, please!I seriously cannot get enough rhubarb!!! Here's an awesome rhubarb crisp, made in a cast iron skillet, and the only utensils you need are a knife and mixing spoon. It's sooooo good!!

Rustic Rhubarb Crisp (serves 8-10)

4-5 cups rhubarb, diced into 1" pieces

2 cups sugar

1/2 cup whole wheat flour

1 tsp vanilla extract

1/4 tsp sea salt

1/4 cup vegan margarine

1 cup rolled oats

1 cup pecans, finely chopped

1 cup whole wheat flour

1 tsp salt

1/4 tsp cinnamon

1/2 cup brown sugar

1/2 tsp vanilla extract

1/4 cup canola oil

Preheat oven to 400 F. Thoroughly oil a 9" or 10" cast iron skillet. You may also use a 9" square or round baking dish for this if cast iron is unavailable.

In a large bowl, combine the rhubarb, sugar, flour, vanilla, and salt. Let sit while you make the crust.

In a separate bowl, toss together the oats, pecans, flour, cinnamon, salt, and brown sugar. Add in the vanilla and oil, and stir until fully incorporated.

Pour rhubarb mixture into greased skillet in an even layer. Then pour the crisp mixture over the top of the rhubarb, spreading evenly. Lightly pat dough to create a flat surface.

Place skillet in preheated oven and bake for 45 minutes, until the topping is browned and the rhubarb begins to bubble out of the sides. Let cool for 10 to 15 minutes before serving.

Best served with vanilla vegan ice cream!

Recent Tester Goodies

2010-06-07T18:45:00.004-05:00

Being a tester for cookbooks is soooo much fun!!! And tasty, too!

Almond Lime Cake with Rosemary Lime Frosting, from the upcoming Vegan Girl's Guide to Life by The Urban Housewife. One of the best cakes ever!!! And the most beautiful! Sweet Potato Pie, from the upcoming Vegan Bakesale by Carla of The Vegan Year blog! I loooooove me some pie, and anything sweet potatoes, too. Perfect combo!

And finally, Chocolate Cereal Squares, also from the Vegan Bakesale cookbook. So much crispiness and chocolatiness all in one!!! Yummmm!

Vegan Hushpuppies!!

2010-05-26T16:56:00.006-05:00

You read it right: Vegan Hushpuppies! One of those foods I never thought I would eat again after going vegan...thank goodness I was wrong! I kind of just winged this recipe, and it turned out awesome; it is very similar to a cornbread batter, but with slight differences for frying. They are dense yet light, chewy yet crispy, sweet yet savory and salty. Pretty much the perfect food! They go really well with tartar sauce or ketchup, too! Vegan Hushpuppies (makes ~25 puppies)
1/4 cup ground flaxseed
1/2 cup warm water
1/4 cup canola oil
2 cups soymilk, unsweetened
1/4 cup apple cider vinegar
2 Tbs sugar
2 cups cornmeal
1 1/2 cups whole wheat flour
1 Tbs baking powder
1 Tbs cornstarch
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup corn kernels (from about 2 ears fresh corn)
Optional add-ins: 1/4 tsp cayenne pepper, hot sauce to taste, 1 minced jalapeno, or 1/4 cup diced bell pepper

Heat oil in deep fryer or on stove top in a heavy-bottomed pan. Heat to approx. 350 F.
Whisk together flaxseed and water in a large bowl. Whisk in the rest of the wet ingredients, stirring vigorously to combine. Gently add in the dry ingredients and stir until just combined. Fold in the corn kernels and other optional add-ins.
After testing oil for temperature, drop batter by 1 Tablespoon amounts into heated oil. Cook for 2-3 minutes, flip and cook 2-3 more minutes, until crisped and golden brown. Set on paper towel or newspaper to absorb excess oil, and serve hot. Be careful not to overcrowd the fryer to prevent improper cooking; try to only fry 2 or 3 at a time for best results.

*haha you can also use a Corn Baller machine to make these, too :)

Roasted Beet Sandwiches and Strawberry-Rhubarb Pie....aaaah spring!

2010-05-25T09:34:00.006-05:00

This meal was an absolutely perfect way to show off all of the beautiful spring produce that Missouri has to offer right now!

This Roasted Beet and Brazil Nut Goat "Cheeze" Sandwich is something I have been working on and dreaming about for quite a while...I'm so glad I finally got to make it! It consists of roasted beets and the Brazil Nut "Cheese" from the Vegetarian Times magazine, and it is seriously my new favorite sandwich! WOW.Roasted Beet and Brazil Nut "Goat Cheese" Sandwich (serves 6)
12 slices sourdough bread
1 recipe Garlic and Herb Brazil Nut "Cheese" from Vegetarian Times--can be found online here.
1 bunch fresh spinach
1 medium red onion, sliced

1 recipe Pesto Mayo, below

2 medium beets, sliced
2 Tbs olive oil
1/4 cup fresh thyme, minced
2 Tbs brown sugar
1/2 tsp salt
1 tsp white pepper
1 Tbs red wine vinegar

To prepare beets: Preheat oven to 375 F. Lightly grease a 9x13 baking pan. Add the sliced beets, olive oil, brown sugar, vinegar, thyme, salt, and pepper to the pan and toss to coat. Spread out beets to make an even layer. Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 15 more minutes. Remove from oven and set aside until ready to use.

To assemble the sandwiches: On one slice of bread, spread a generous helping of pesto mayo. Spread Brazil nut cheeze on another slice of bread. Layer the roasted beets, red onion, and spinach on the cheeze. Top with mayo slice of bread. Slice and serve. Repeat to make 6 sandwiches.

Vegan Pesto Mayo (makes about 3 cups)
1 cup vegan mayo
1 box silken tofu
1/4 cup extra virgin olive oil
1 Tbs red wine vinegar
1/4 cup walnuts or pine nuts
3 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1 Tbs dried oregano
1/2 Tbs dried rosemary
1 bunch fresh basil

Combine all ingredients in a blender or bowl if using an immersion blender. Puree together until completely smooth, about 2 minutes. Store in an airtight container and refrigerate until ready to use.

Such an amazing sandwich deserves an even more amazing dessert! The strawberries and rhubarb are so perfectly in season right now...so it's obvious I needed to make a pie!
The pie is the Strawberry-Rhubarb Crumb Topped Pie from the Candle Cafe Cookbook. Crumb topping, folks!!! This is definitely up there as one of my new favorite desserts.
And since pie demands ice cream, I made some Maple Nut Ice Cream. Logical. It is heaven in frozen form!! Your spring will probably not be complete without this dessert, so go make it! Maple Nut Ice Cream (makes 1 qt)
1 box silken tofu--not lite
1 can full fat coconut milk
1 cup soy milk
1 tsp vanilla extract
2 tsp maple extract
1/4 tsp salt
1/2 cup sugar
1/4 cup maple syrup
2 Tbs canola oil
1 cup chopped pecans

Combine all ingredients, except the pecans, in a blender. Puree until completely smooth. Chill for 1-2 hours in the blender. Pour into ice cream maker (already frozen if necessary to machine) and prepare according to manufacturer's directions. Add in the pecans during the last 5 minutes, to allow to be fully incorporated. Freeze at least 2 hours before serving. Best served with warm pie, of course.

Homemade Breakfast "Sausage" Patties

2010-05-10T13:37:00.004-05:00

I love anything to do with breakfast or brunch...or second breakfast or even elevensies for that matter! Luckily, I now don't have to miss out on the admittedly delicious flavors of breakfast sausage just because of eating vegan!! I present to you Homemade Vegan Breakfast Sausage Patties! Below, they are pictured served with scrambled tofu and roasted potatoes!! And of course some Peanut Butter Cinnamon Rolls from RRF's blog www.bjorkedoff.blogspot.com!!
Breakfast "Sausage" Patties (serves ~12)
6 cups ground seitan
1 can black eyed peas, drained
1/4 cup olive oil
2 Tbs arrowroot powder whisked with 2 Tbs water
1/2 tsp liquid smoke
1 Tbs vegan Worcestershire sauce
1 Tbs soy sauce
2 Tbs maple syrup
2 Tbs brown sugar
1/2 tsp salt
1 tsp black pepper
1/2 Tbs paprika
2 Tbs dried sage
1 Tbs fennel seeds
1/2 tsp nutmeg
1 tsp dried thyme
1/2 Tbs dried basil
1 pinch cayenne pepper, or to taste
1/2 Tbs cumin
1/4 tsp chili flakes
1/2 cup whole wheat flour
1/4 cup tahini

Preheat oven to 350 F. Lightly grease 2 sheet pans.
In a large bowl, add together all of the ingredients and mix well--works best to mix with your hands--until well combined. Form dough into patties using 1/2 cup scoops. Shape patties about 3" in diameter and 1/2" thickness. Place onto oiled sheet pans and bake for 30 minutes. Let rest on pans for at least 15-20 minutes.
If using later, place into airtight containers and freeze until later use.
When ready to serve or if serving immediately, heat about 1 Tbs oil in a skillet over medium heat. Place pre-baked patties onto heated skillet and pan fry about 2 minutes on each side, until lightly browned and warmed through. Serve hot and enjoy!!

Pretty in Pink: Lemon Rhubarb Preserves

2010-05-04T17:40:00.003-05:00

Local rhubarb is abundant this time of year at the farmers' market and preserves just seems like the perfect way to make it stand out! Of course, it pairs oh so well with strawberry, but sometimes the rhubarb just needs to be able to shine on its own! I especially love this on biscuits or scones with a little Earth Balance for a springtime morning treat! Lemon Rhubarb Preserves (makes approx. 3 cups)
1 lb fresh rhubarb, diced
Zest and juice of 1 lemon
3/4 cup sugar
1 cup water
1/4 tsp salt
1 Tbs arrowroot powder (or tapioca starch) dissolved in 2 Tbs cold water

In a large pot, bring rhubarb, lemon zest and juice, sugar, water, and salt to a boil. Cover and reduce heat to low; let simmer for 45 minutes, stirring occasionally to prevent sticking. Add in the arrowroot slurry and bring back to a boil, stirring vigorously. Reduce heat back to low and simmer, uncovered, for 15 more minutes. Remove from heat and let cool to room temperature. If using relatively soon, store in an airtight container and refrigerate. Will keep for several weeks in the refrigerator. (Otherwise, this is now ready to be canned in glass jars and stored for later use. )

Tasty Tester Roundup

2010-04-28T22:22:00.010-05:00

I had a few days off this week, so I recipe tested my butt off!

First, the sweet stuff from Carla's Vegan Bakesale testing:

Rich Brownies...the egg replacer is pureed raw cashews! So decadent and genius! Gently spiced with hints of cinnamon and ancho chili powder. So nice! Malva Bundt Cake...a super moist, sweet, and comforting apricot bundt cake! It even got an Apricot Jam Glaze for extra sweet and stickiness!

Pineapple Mango Mint Upside Down Cake...something sunny and flavorful to make watching LOST even MORE enjoyable!! Mint and pineapple? Yes, yes, and yes!!!

Now for some savory stuff from Melisser's upcoming The Vegan Girl's Guide to Life!

Chipotle Twice-Baked Sweet Potatoes....spicy, smoky, and just all around amazing!! Perfectly paired with some homemade veggie burgers. Also, holla for the great local sweet potatoes!

And then there's Austrian Potato Salad! How can you not loooooove potato salad?! I even got these yummy local new potatoes and chives for it! Similar to a German potato salad, served warm with tons of onions and dill pickles in it. Mayo free too! Potatoes are the bomb, and so is Melliser!

Smoky Onion Marmalade

2010-04-26T14:49:00.003-05:00

This Smoky Onion Marmalade is THE perfect condiment: it combines salty, savory, sweet, and smoky, you can make it easily at home, and it can go on just about anything! It's almost got a bacon jam flavor to it, but with lots of delicious, sweet onions instead of fatty, greasy bacon! My favorite way to use this marmalade is on veggie burgers, but I'm sure you can find lots of tasty and creative uses for it! Smoky Onion Marmalade (makes approx. 1 qt)
5 large yellow onions, sliced in half moon shapes
2 Tbs canola oil
3 cloves garlic, minced
2 Tbs liquid smoke
1/4 cup soy sauce or Bragg's Liquid Aminos
1 cup real maple syrup
2 cups brown sugar
2 tsp sea salt
1 Tbs cumin
2 tsp paprika
1 tsp black pepper
4 Tbs arrowroot or tapioca starch
4 cups + 1 cup water

In a large skillet or wok, heat 1 Tbs of the oil over medium heat. Saute half of the onions until caramelized, about 10 minutes. Set aside and repeat with the other half of the oil and onions--this is done in two batches to prevent overcrowding the pan, which would just steam the onions and would prevent caramelization.
In a large stock pot, whisk together the 4 cups of water, maple syrup and brown sugar. Bring to a boil and let simmer for 5 minutes, stirring often.
In a separate bowl, whisk together the other 1 cup of water, soy sauce, liquid smoke, and the arrowroot or tapioca starch. Add to the pot, whisking vigorously until the mixture begins to thicken and darken, showing that the starch is cooked.
Add in the caramelized onions, garlic, and spices. Let simmer for 15 minutes, uncovered. Remove from heat and bring to room temperature.
You can now transfer this to an airtight container and refrigerate if going to use soon, or canned in glass jars if to be used later.

Tofu Krab Cakes with Vegan Tartar Sauce...New and Improved!!!

2010-04-22T12:02:00.005-05:00

So I've been tweaking my Tofu Krab Cake recipe for a couple of years now....it was good before, but with a few improvements, I think it is now PERFECT!!! I have even improved the Vegan Tartar Sauce recipe! I like the serve these with rice, as the texture and flavor combination just works really well together; so I came up with this flavorful and light Lemon Tarragon Rice side dish. Add some coleslaw, and you've got a pretty awesome meal!! I think you'll love this as much as I do. New and Improved Tofu Krab Cakes (serves 12, with 2 cakes per person)
2 cups breadcrumbs, preferably homemade
3 blocks extra firm tofu (3 lbs)
2 Tbs dried hijiki seaweed, soaked in warm water for 20 minutes and drained
1/2 cup red onion, minced
1 large celery stalk, minced
3 cloves garlic, minced
1 tsp kelp granules
2 Tbs ground flaxseeds
1 1/2 Tbs Old Bay seasoning
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp mustard powder
1 tsp paprika
1/2 Tbs hot sauce
1/3 cup vegenaise
1/4 cup dijon mustard
1 Tbs olive oil
Zest and juice of 1 lemon

1 Tbs canola oil, divided into 3 tsp

Preheat oven to 350 F. Lightly grease 2 sheet pans.
In a large bowl combine the breadcrumbs, tofu, flaxseeds, vegenaise, and dijon mustard. Use your hands to crumble the tofu into chunks and incorporate the ingredients together. Add the rest of the ingredients and combine; this works best with your hands. Mix together until everything is well incorporated, but not too mushy. You still want some good sized chunks of tofu. Using a 1/2 cup measuring cup or scoop, form into 24 patties, approximately 3 inches in diameter. When forming, pack each patty tightly to ensure they stay together while cooking.
Place on prepared sheet pans and sprinkle with a little extra Old Bay seasoning over the tops for texture and color. Bake for 30 minutes. Remove from oven and allow to rest for at least 20 minutes; this helps them bind and stay together much better. Heat about 1 tsp canola oil in a skillet over medium heat. Add cooled krab cakes to the pan, and brown lightly on both sides. Repeat until all the patties are browned. Serve with Vegan Tartar Sauce and garnish with scallions.
Note: These freeze extremely well! Place leftover patties in an airtight container, before the browning steps, and freeze until ready to use. Brown in oil after thawing.

Vegan Tartar Sauce
Juice of 1 lemon
1 box silken tofu
2 cups vegenaise
1 Tbs white wine vinegar
2 Tbs capers
1/2 cup dill pickle relish, or chopped pickles
1/2 tsp salt
1/2 tsp white pepper
1 tsp onion powder
1 Tbs olive oil

In a blender or food processor, combine all ingredients. Puree until smooth; a few chunks of capers or pickles is fine. Store in an airtight container and refrigerate until ready to use.

Lemon Tarragon Rice (serves ~12)
2 1/2 cups brown rice
5 cups cold water
1/2 tsp salt

Zest and juice of 1 lemon
1 tsp salt
1/2 tsp white pepper
2 Tbs olive oil
1/2 tsp dried thyme
1 tsp garlic powder
1 bunch fresh tarragon, minced

In a large pot, bring rice, water, and 1/2 tsp salt to a boil. Cover and reduce heat to low; allow to simmer for 45 minutes. Do not lift the lid during this time
After rice is done, gently stir in the lemon juice, salt, pepper, thyme, garlic powder, olive oil, and tarragon, using a fork; fluff rice as you stir. Serve hot.

Serve meal with coleslaw and garnish with lemon wedges and scallions....Enjoy your faux seaside feast!!!

Another Round of Springy Tester Recipes! Urban Housewife and Vegan Bakesale!

2010-04-20T17:17:00.005-05:00

Savory, from upcoming Vegan Girl's Guide to Life, ala Melisser (the Urban Housewife): Asparagus Almondine! Truly, spring has sprung! The Sweet, from Carla's (of The Vegan Year blog) upcoming Vegan Bakesale Cookbook:
Sunny Sunflower Bread. I am a quick bread fanatic, and sunflower seeds are one of the best flavors ever....what a perfect pairing!! Orange marmalade and Earth Balance made this the most wonderful breakfast!!

Also from Carla: Lavender Shortbread! Buttery, crispy, rich shortbread, infused with bright, floral lavender. Phenomenal with Earl Grey tea, and on its own, too!!!

Best Ever Berry Cobbler and Creamy Vanilla Ice Cream!

2010-04-19T17:09:00.004-05:00

One of the best things about spring? The berries, of course!!!! I picked up some beautiful strawberries at the farmers' market this weekend, and they went straight into this awesome Best Ever Berry Cobbler. There's nothing better!! And you can't have a beautiful, warm cobbler without some cool Creamy Vanilla Ice Cream. You just can't. This recipe includes canola oil, which helps prevent an overly icy texture and adds a bit of creaminess as well. This may be my new favorite comfort food! Best Ever Berry Cobbler (serves 12-16)
2 qts fresh or frozen organic strawberries, sliced
1 6 oz. bag frozen (or fresh) organic blackberries
2 cups frozen or fresh organic blueberries
1 cup frozen or fresh organic raspberries
**I say to use organic berries here because of the large amount of pesticides used on conventionally-grown berries. Check out the EWG's website for more information.

1 cup sugar
1 Tbs vanilla extract
Juice of 1/2 lemon
1/2 tsp sea salt
1 1/4 cup whole wheat pastry flour
Crust:
2 cups whole wheat pastry flour
2 Tbs sugar
1/4 tsp sea salt
1 Tbs baking powder
1/4 cup cold vegan margarine
1/4 cup cold non-hydrogenated vegetable shortening
1/2 cup soy milk (or 1-2 Tbs more as needed)

Preheat oven to 350 F.
In a large pot, combine the berries, sugar, vanilla, lemon juice, and sea salt. Bring to a boil, then reduce to a simmer and allow to cook for 15-20 minutes, until reduced about halfway. Stir in the flour and set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the cold margarine and shortening with a pastry cutter or strong fork, until the dough becomes crumbly. Drizzle in the soy milk, adding more or less as needed to form a soft, but solid, dough.

Pour the berry mixture into a 9x13 glass baking dish. Take pieces of dough and flatten; spread out in patches over the berry mixture, covering most of the berries, but also leaving some showing in between crust pieces. Sprinkle with 1 Tbs sugar over the top and place in oven. Bake for 45 minutes. Remove from oven and allow to cool and set for 10-15 minutes before serving.
Serve warm with Creamy Vanilla Ice Cream.

Creamy Vanilla Ice Cream (makes 1 qt)
1 box silken tofu-- not lite
1 can full fat coconut milk
1 cup soy milk or almond milk
1 1/2 Tbs vanilla extract
2 Tbs canola oil
Pinch of sea salt
3/4 cup sugar
Optional: scraping from 1/2 a vanilla bean

In a blender or food processor, combine all ingredients. Puree until completely smooth and chill for an hour in the refrigerator. Pour into ice cream maker and make/freeze according to manufacturer's directions.
Allow to chill in freezer at least 1-2 hours before serving.

You now have everything you need for the perfect springtime dessert!!!

Bake and No-Bake Testers

2010-04-15T22:00:00.005-05:00

I've been doing lots and lots of Vegan Bakesale cookbook testing recently, for Carla of The Vegan Year blog! And I'm loving every since minute (and morsel!) of it!!! Here's some goodies....

Oatmeal No-Bake Cookies

Agave Crackle Cakes....
like crazy awesome Rice Krispie Treats! With Sweet and Sara's mini marshallows!! Whoa!

Strawberry-Infused Cupcakes

Much more to come!!!

Urban Housewife Testers!

2010-04-13T21:59:00.003-05:00

I have been doing a lot of cookbook testing lately! Yesterday's awesome dish came from a new test endeavor, for Melisser of The Urban Housewife blog! She is writing a cookbook called The Vegan Girl's Guide to Life, and I am lucky enough to get to test out some recipes for her!! Yay!

The first test recipe I made for Melisser was the Tangy Cabbage-Beet Slaw. It was awesome. Unfortunately, I forgot my camera when I took it to the potluck! Dang. But trust me, it was colorful and flavorful and perfect. It pleased this slaw-loving girl very much!

Yesterday for yet another potluck, I made her Potato and Swiss Chard Gratin. OOoooh man. I haven't had any gratins as a vegan, at least that I can recall. This was comfort food at its finest: potatoes, chard, onions, a creamy sauce, and a breadcrumb topping. I was able to use swiss chard and yukon gold potatoes from the farmers' market, too, which is so great! I can't wait to try more of Melisser's recipes...these first two have been killer good!!!!

Vegan Springy Brunch Awesomeness, Including Scones!!

2010-04-12T14:32:00.007-05:00

Brunch is simply the perfect meal. Usually, it involves more veggies than a typical breakfast, but you still get all the tasty, comforting food you crave in the mornings.

For my supper club this weekend, I made a big brunch that was all about the wonderful bounty of spring!!

For the main course, I made Asparagus, Roasted Garlic and Pine Nut Quiche. This was my very first vegan quiche to eat or make!! It's a tester recipe for Vegan Bakesale (check out www.veganyear.blogspot.com for more info!) and it was absolutely perfect!! The filling is made of tofu (local!) and cashews, so it is incredibly creamy and dense and amazing. Plus, ASPARAGUS is here! Celebrate! Oh, and the pie crust is also a Vegan Bakesale test recipe, for Basic Pastry Crust. So good, so flaky. mmm.
On the side I served Thyme-Roasted Potatoes with Wilted Greens. It is perfect for brunch, and I used local potatoes and local greens, too! Delicious.

Thyme Roasted Potatoes with Wilted Greens (serves 2)
4 small yukon gold potatoes, diced
2 cloves garlic, minced
2 Tbs fresh thyme, chopped
3 Tbs olive oil
1/2 tsp paprika
pinch of salt and black pepper, to taste
2 cups greens, such as chard or kale, chopped

Preheat oven to 375 F. Lightly grease a sheet pan.
In a large bowl, toss together the potatoes, olive oil, garlic and spices. Spread in a single layer on sheet pan. Bake in preheated oven for 45 minutes, turning halfway through cooking, until golden brown and cooked throughout.

Remove from pan and immediately toss in a large bowl with chopped greens, until they become wilted. Salt and pepper to taste, and serve.

And then, there were the scones. Not just any scones, but Strawberry Basil Scones!!! Doesn't that just scream springytime brunch to you?! I've been working on this recipe for a while, and funny enough, there is a recipe of the same name in the Vegan Bakesale testing roster. I still need to try those and compare them to my own! I really can't get enough scones in my life!!! So, I like my scones really dry and dense. If you don't like yours that way, you may not like this recipe. But you should give it a shot anyway!Strawberry Basil Scones (makes 12 BIG scones)

5 cups whole wheat pastry flour

1 1/4 Tbs sea salt

2 Tbs baking powder

1 1/2 Tbs baking soda

2 tsp dried basil

1 1/4 cups natural sugar (I used evaporated cane juice)

1 cup cold vegan margarine

1 cup cold non-hydrogenated vegetable shortening

3/4 Tbs vanilla extract

1 Tbs apple cider vinegar

1/4 cup natural strawberry jam/fruit spread

1/2 lb fresh strawberries, diced

1 cup fresh basil, packed, minced

2 cups soymilk

1 Tbs sugar

Preheat oven to 350 F. Lightly grease 2 cookie sheets.

In a large bowl, sift together the dry ingredients. Cut in the shortening and margarine using a pastry cutter or strong fork. Fold in the strawberries and fresh basil and toss to coat.

Pour in the wet ingredients and stir until just combined. Fold out dough onto floured surface and fold over itself a few times, to bring dough together and create layers.

Form into 2 round flat circles. Using a sharp knife, slice each circle into 6 wedges.

Sprinkle the dough with sugar and place each wedge onto the greased sheet pans.

Bake for approx. 15 minutes, until firmed and golden.

If desired, add glaze on top after baking.

Vanilla Glaze:

1/2 cup powdered sugar

1/2 Tbs vanilla extract

1-2 Tbs vanilla soy creamer

Whisk together ingredients in a small bowl, until smooth. Drizzle or pour over baked scones. Allow glaze to set and then serve.

Now go to your farmers' market and then get baking!!

Quinoa Cakes with Herb Baked Lentils, Garlicky Greens and Rosemary Fig Aioli

2010-04-06T00:26:00.008-05:00

This past Saturday's supper club was a celebration of yummy spring foods and flavors. I am so thankful for this incredible weather...what better way to celebrate than with an awesome meal?! This is a complete meal all in one beautiful plate, and it's gluten free too!! Go get some greens from your farmers market and get cooking!
Quinoa Cakes with Savory Herb Baked Lentils, Garlicky Greens
and Rosemary Fig Aioli

Savory Herb Baked Lentils (makes about 1 qt)
1 lb uncooked lentils
4 cups cold water
1/4 cup chopped fresh thyme--or 1 Tbs dried
2 Tbs chopped fresh sage-- or 1/2 Tbs dried
2 Tbs chopped fresh basil--or 1/2 Tbs dried
1/2 Tbs dried rosemary leaves
1/2 Tbs paprika
1 tsp black pepper
1 tsp white pepper
1/2 Tbs sea salt
1/4 cup olive oil
1/4 cup organic sugar
1 Tbs gf soy sauce or Bragg’s liquid aminos
1 tsp apple cider vinegar
1/4 cup yellow onion, diced

Bring water to a boil and add lentils. Cook for 20 minutes, until lentils begin to become tender. Remove from heat.
Add the rest of the ingredients to the pot and pour mixture into baking pan .Cover with aluminum foil and bake for 45 minutes. Meanwhile, prepare the quinoa cakes.

Quinoa Cakes (serves 6, makes 12 individual squares)
1 cup uncooked quinoa, rinsed
2 cups cold water
1/4 cup garbanzo bean flour
1/4 cup brown rice flour
1/2 tsp sea salt
1/4 tsp white pepper
Juice of 1 lemon
2 Tbs olive oil
2 Tbs tapioca starch
1 cup vegetable broth or water
2 tsp agave nectar

In a large pot , bring water and quinoa to a boil. Cover and simmer for 15-20 minutes until all water is absorbed. Fluff with a fork. Let cool for about 15 minutes, to allow some of the starch to release. Meanwhile, preheat the oven to 350 F.
Add the rest of the ingredients and stir well.
Lightly grease 1 cookie sheet.
Pour quinoa mixture into prepared pans and press firmly to create an even, tight layer. If you are having trouble getting the mixture really packed in, place a piece of plastic wrap over the top of the mixture and roll over the top with a rolling pin, to create a flat surface and a firmly packed layer.
Bake for 20 minutes. Remove and slice into 12 squares, and then return to the oven. Bake for 10 more minutes. Let set and cool for 15-20 more minutes before serving.

Rosemary Fig Aioli
1 block silken tofu
1 cup vegenaise
¼ cup olive oil
Juice of 1 lemon
½ cup all-fruit fig jam
2 Tbs dried rosemary
3 cloves garlic, minced
2 tsp sea salt
1 tsp white pepper

Combine all ingredients in a blender or food processor and blend until creamy and smooth. Refrigerate until ready to use.

Garlicky Greens
1 large bunch organic spinach or other greens
2 cloves garlic, minced
1 Tbs olive oil
1/2 tsp apple cider vinegar or red wine vinegar

In a large saute pan or wok, heat the olive oil and add the garlic. When garlic begins to sizzle, add in the greens and stir. Cover and cook over medium heat for 3 minutes. Add in the vinegar and toss to coat. Remove from heat and serve.

To assemble plate: Place 2 quinoa cakes in the center of a plate. Pour baked lentils over the top, followed by the sauteed greens. Drizzle or add dollop of aioli, and then garnish with fresh chopped scallions. Serve immediately.

Pomegranate and Caramelized Pecan Muffins

2010-03-30T17:55:00.004-05:00

What a lucky girl I am! I get to test wonderful baked goods for Carla of The Year of the Vegan blog, for her upcoming cookbook Vegan Bakesale!!

Here was yesterday's delight: Pomegranate and Caramelized Pecan Muffins. So wonderfully muffiny, cinnamony, fruity, nutty, and tasty!

Pure Comfort: Vegan Country "Ham" and Beans

2010-03-27T21:17:00.006-05:00

Nothing says comfort on a chilly, rainy night like a big bowl of this Vegan Country "Ham" and Beans. Tender white beans, chewy seitan ham, veggies, and a creamy sauce all poured over fluffy cornbread...mmmm, I feel all warm and cozy already
For the "ham," I used a homemade seitan ham, but plain seitan, smoked tofu, or even tempeh chunks would work as well! Vegan Country"Ham" and Beans (serves 6-8)
1 lb dried white beans, soaked at least 8 hours
1 qt water
1 bay leaf

1/2 cup celery, small diced
1 cup carrots, small diced
2 cups white onion, diced
2 cloves garlic, minced

3 cups seitan "ham" or plain seitan
2 cups vegetable broth
2 Tbs olive oil
2 tsp dry sage
1/2 tsp cumin
1/4 tsp mustard powder
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp sea salt

1 cup soymilk
2 Tbs whole wheat flour

In a large pot, bring soaked beans, water, and bay leaf to a boil. Cook for approx. 1 hour, until the beans are tender and softened. Drain and set aside.
While the beans are cooking, heat olive oil in a skillet over medium-high heat. Saute the celery, carrots, onion, and garlic for about 8-10 minutes, until softened and beginning to caramelize. Add in the spices, except for the salt, and saute for 2 more minutes. Add the diced ham, vegetables, and broth to the cooked beans. Cook for 20 minutes over low heat. In a small bowl, whisk together the soymilk and flour to make a slurry. Add into bean pot and stir well. Stir in the salt. Allow to cook and thicken for 5 more minutes, until smooth and creamy.
Salt and pepper to taste.
Serve over cornbread or biscuits, and enjoy!!

Off The Kids Menu...

2010-03-24T17:43:00.003-05:00

A few weeks ago...yeah, I forget to post sometimes....I served what I called a "kindergarten throwback" meal at my vegan supper club. It was glorious! All the fixings for a kiddie meal ala school cafeterias, but with a healthy, vegan twist!!

I made Tofu Nuggets, out of local Central Soyfoods tofu, with Homemade Vegan Ranch and Homemade Ketchup for dipping (I'll post those recipes soon)! For the sides, I served Organic Roasted Peas and Carrots, and Vegan Mac'n'Cheeze!! I think I might have made the best vegan mac ever, so I'll give the recipe out...let me know what you think!!
Super Tasty Vegan Mac and Cheeze (serves 8-10)
1 lb whole wheat elbow macaroni
1 cup unsweetened soymilk
1/4 cup nutritional yeast, or more to taste!
1/4 tsp turmeric
1/2 tsp mustard powder
1 tsp onion powder
1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp white pepper
1 cup vegan cheese, shredded (I used Follow Your Heart's Vegan Cheddar)
2 Tbs vegan margarine

Bring a large pot of salted water to a boil. Add the macaroni noodles and cook for 8-10 minutes until al dente. Drain--do not rinse--and return to pan.
In a large sauce pan, whisk together the soymilk, nutritional yeast, and spices. Bring to a boil and allow to simmer for 5 minutes. Stir in the shredded cheeze. Lower heat and stir continuously until the cheeze is completely melted and sauce is smooth.
Add margarine to noodles and toss to coat. Pour the cheesy sauce over the buttered noodles, and then gently fold in the sauce to coat the noodles. Add extra salt and pepper to taste. Serve hot.

For dessert, I made the Big Fat Rice Krispie Treats from Isa and Terry's Vegan Cookies Invade Your Cookie Jar!! These are seriously, seriously awesome!! They were so reminiscent of the childhood favorite, I couldn't believe it! And, since I used puffed brown rice cereal, they were quite a bit healthier! Bonus!! If you don't have that book yet, get it! If you have it and haven't made these treats, make them!

Chi-Town Treats!

2010-03-22T12:06:00.014-05:00

I just got back yesterday from Chicago, where I went this weekend for a good friend's bachelorette party!! It was lots of fun, of course, but it was also great because of all the awesome vegan food Chicago has!!!

First and foremost, I got to try Go Max Go! candy bars!!!! The Whole Foods downtown had all sorts of treats that I can't get back in Kansas City, so I stocked up. I tried all the varieties of candy bars, and I just can't decide which is my favorite! Pictured is the Buccaneer bar, which is the Three Musketeers alternative. So. freakin. good. I hadn't eaten a candy bar in soooooo long, so this was quite a treat!Also from the downtown Whole Foods: Jerk Tofu Wrap, made by Soul Vegetarian East, a local veg restaurant that makes some prepared foods for sale at WF. Yum!! I got to try Wildwood's Soyogurt, which was seriously awesome. My second favorite soygurt, only after Whole Soy and Co. This was suuuuper thick, too, which was very nice!Since I really love yogurt as snacks, I also tried the Ricera Rice Yogurt! I've never had rice-based yogurt before, so I had to branch out. It was pretty good! I am definitely more of a soygurt fan, but if you have a soy allergy, this would be a great alternative!

Now for some restaurant food!! I got to go to Karyn's Cooked for the first time ever!! Yay for me :) I am in love with this place! So much that I went there twice over the weekend! haha

Our appetizer: the Mixed Basket...a basket of fried mushrooms, fried BROCCOLI, and fried tofu. Served with Creamy Garlic Sauce and homemade BBQ Sauce for dipping. OMG fried fooooooood! A rare indulgence, sure, but it is just so tasty! Fried broccoli might be my new favorite food!Our entrees: I got the Grilled Steak Wrap....thinly-sliced seitan "steak," grilled onions and peppers, shredded lettuce, and chipotle sauce in a grilled whole wheat tortilla!! Like a Philly cheese steak on steroids. Vegan steroids. (huh?!) It came with Coleslaw--yum!--and Potato Wedges! With more BBQ Sauce! I was so full and happy!A couple of the girls I was with got the Jerk Tofu Wrap...jerk-spiced tofu, jerk sauce, creamy garlic sauce, and shredded lettuce in a spinach tortilla. Also with the slaw and wedges. This was seriously spicy and delicious!!Also ordered: the Taco Salad Bowl!! This salad is not kidding around, guys. It's a deep-fried taco shell bowl filled with lettuce, seitan taco meat, pico de gallo, guacamole, jalapenos, creamy garlic sauce, and chipotle sauce. Holy freakin cow. Just salty, spicy decadence. So good!

We split some desserts, of course! Banana Cake!! Moist as heck! With a carob drizzle.And Coconut Bread Pudding! Warm, gooey, rich, amazing! Another night, I got take-out from Karyn's--I just couldn't get enough!! This time I got the Green Enchiladas: corn tortillas stuffed with garlic mashed potatoes and topped with green tomatillo sauce and soy sour cream, with a side of spanish brown rice and refried black beans, with some tortilla chips. Mex-amazing!!One great thing about Chicago is that they have Trader Joe's stores!! We don't have them in Kansas City, so I loaded up on snacks and such. I wish I could go there every day with those prices!!

Vegan Brown Rice Marshmallow Treats!
Joe-Joe's!!!!!!

Chile Spiced Mango!!

And I just couldn't leave Chicago without going to Chicago Diner!! It's my favorite place ever!!

It was a rainy, snowy, cruddy weather night, so I got to go food and the girls and I all stayed in and watched New Moon. What a great night!!

I got the Radical Reuben with Sweet Potato Fries! This is the best sandwich ever made. Ever!

The reuben going....

Going....Gone.Room for dessert?? Heck yes!! Cookies and Cream Cake. For when you really want a food baby and sugar coma all at once. My favorite cake I've EVER eaten I think I can safely say! Thank you, Chicago Diner!!!

Man, I can't wait to get back to Chicago soon for some more great vegan food!!!!

Fabulous Chocolate Chip Pecan Cookies

2010-03-14T22:10:00.005-05:00

I love chocolate chip cookies, and I know you do too!! What can make these simple, delicious, classic cookies even better?? Pecans!! I think these are absolutely perfect...I suspect you'll agree! Chocolate Chip Pecan Cookies (makes 2 dozen)
2/3 cup vegan margarine
1/4 cup non-hydrogenated vegetable shortening
2/3 cup brown sugar
1/3 cup natural sugar (I use evaporated cane juice)

Egg replacer equivalent to 2 eggs (such as Ener-G brand or flax seeds)
1/4 cup brown rice syrup
2 tsp vanilla extract

3 cups whole wheat pastry flour
1 Tbs plus 1 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon

1 cup vegan chocolate chips
1 cup chopped pecan halves

Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
In a large bowl, cream together the margarine, shortening, and sugars. Add in the egg replacer, brown rice syrup, and vanilla extract. Whip until fluffy. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Fold in the chocolate chips and pecans until well incorporated.
Divide dough into approx. 2 Tbs pieces. Roll into ball and slightly flatten with your palm to 2 inches for thicker, chewier cookies or 3 inches for thinner, crispier cookies.
Bake for 8-10 minutes until golden brown on the edges and slightly firm, being careful not to overcook, as they will firm and set fully as they cool.
Let cookies remain on cookie sheet for 10 minutes before transferring to cooling rack.
Best served slightly warm!

I've Got Sunshine on a Cloudy Day...

2010-03-13T18:06:00.003-06:00

It's been pretty cloudy and rainy here in Missouri over the past week or so, but my days have been brightened up with little ray of sunshine: Citrus Bundt Cake! This is a tester recipe for the upcoming Vegan Bakesale cookbook (courtesy of Queen V from the Vegan Year blog!). Let me tell you, this cake is absolutely perfect!!! So much citrus to make any day feel sunny, but not overpoweringly so to where it tastes like lemon cleaner! And this is truly the moistest cake I've ever eaten. Ever. The bundt cake got drizzled with an Agave Citrus Glaze, another Vegan Bakesale test recipe...for even more of a sweet and tart punch.Since cake and ice cream are made for each other, I did my culinary duty and paired this lovely, citrus-y cake with some simple vanilla soy ice cream (I used So Delicious this time). And it was just awesome!!

Super Awesome Brunch and Belated Excitement...

2010-03-09T23:47:00.004-06:00

First the belated excitement part: 5 posts ago was my 200th post! I didn't even realize it! That's a whole lotta blogging and even more cooking...I'm pretty proud if I do say so myself :) Thanks for reading and salivating with me 200 times!! haha

Now for the brunch! The supper club this past Saturday was hopping, and not just because of the arrival of springtime weather...but mostly because of Vegan Monte Cristo Sandwiches!! You can find my recipe here! I added some of my Creole Mayo to the sandwiches, and served some organic blackberry jam on the side for spreading and dipping. It was perfect. Also different this time, I made homemade seitan "ham" and used Teese mozzarella cheeze! I had never used Teese before and it so totally melts you guys!! Delightful! Now if they only carried it around here so I didn't have to order it online. sigh.
Anyhoo, I made the sandwiches with locally-made Farm to Market bread, and served them with a side of Rosemary-Roasted Sweet Potatoes. So good!!Then there were the scones...Orange Thyme Scones, that is! I just love citrus in breakfast-y baked goods. I mean, it just makes sense!! I'll give you my recipe, because you seriously deserve to eat these for breakfast tomorrow. So good with Earth Balance and some jam....mmmmmm..... Orange Thyme Scones (makes 12 big scones)
5 cups whole wheat pastry flour
1/4 cup dried thyme leaves
1 Tbs sea salt
2 Tbs baking powder
1 1/2 Tbs baking soda
1 cup sugar (I used evaporated cane juice)

1/2 cup vegan margarine
1/2 cup non-hydrogenated vegetable shortening

Zest and juice of 1 medium orange
1/2 Tbs vanilla extract
1 tsp almond extract
2 cups soymilk

Preheat oven to 375 F. Line baking sheet with parchment paper.
In a large bowl, sift together the dry ingredients, flour through sugar. Cut in the margarine and shortening using a pastry cutter or sturdy fork, to get a crumbly texture.
Make a well in the center of the mixture.
Pour in the zest and juice, extracts, and soymilk into the well. Stir until just combined; be careful not to overmix the dough.
Turn out dough onto a floured surface and form into 2 separate circles. Cut each circle into 6 pieces. Set scones at least 1/2" apart on the baking sheet. Bake for 15-20 minutes, until firmed and golden brown on top. Let sit for 10 minutes on the baking sheet to rest, and then transfer scones to a cooling rack. Serve topped with Orange Glaze (below).

Orange Glaze
Zest and juice of 1 orange
1 to 1 1/2 cups powdered sugar (depending on how thick you like your glaze)
1/4 tsp vanilla extract
1/4 tsp orange extract (optional)

In a medium bowl, whisk together the orange zest, juice, extracts, and powdered sugar until completely smooth. Refrigerate until ready to use.

***The pictures seen on this post were taken by my friend Michael Ryce. They're so good, right?!?! Thanks MJ!!

A Brunch-y Ode to Winter

2010-03-03T22:13:00.004-06:00

I love brunch. And I love winter and wintertime treats. This brunch was a beautiful marriage of these loves of mine!! I served it a few weeks ago at my Saturday supper club, and the crowd was oh so pleased!

Pumpkin Bread French Toast with Candied Pecans and Cinnamon-Infused Maple Syrup.
Apple-Sage Seitan Sausages.And doughnuts!!! Served fresh and warm with some delicious coffee, and you are having a great day for sure!

Homemade Jelly Doughnuts filled with Blackberry Jam, topped with a Vanilla Glaze and Homemade Granola!!!!! Deep-fried, comfort food heaven.Ooey Gooey. I never thought I would ever have a jelly doughnut again after going vegan. I'm so glad I was wrong!!

Brownie vs. Blondie

2010-03-02T21:33:00.003-06:00

Forget Edward vs. Jacob or Republicans vs. Democrats....the REAL debate is brownies vs. blondies!!! I have made both of these sweet treats in the past few days, and I honestly still can't decide. Which side are you on??

The blondies: Nutty Blondies. Tester recipe for Vegan Bakesale (upcoming cookbook from Carla of The Vegan Year blog!). These were awesome, and they make a pretty convincing for the side of the blondies!! Vanilla-y, butterscotch-y, and nutty...and a texture right in the middle of fudgy and cakey. I especially love the crunch in the middle of the soft, gooey part! The brownies: Chocolate Brownies from The Joy of Vegan Baking. I have never made this recipe before, though I've loooooved everything else from this book, and I can't believe I waited! This was one of my favorite vegan brownies ever. Honestly. Very fudgy, which I loved, and a nice crispy crust formed on top, a perfect medium for powdered sugar. And they have applesauce in them instead of oil! Wow!! Another strong case, indeed.

Well, since I can't decide which one I like better, I think I'll just take both! Here's to really good blondies and brownies!

I Love Testing!!

2010-02-24T17:14:00.008-06:00

I cannot stress enough how much I looooove being a recipe tester!! With Terry's Vegan Latina/Viva Vegan! finished testing, I am so glad there was Queen V's Vegan Bakesale cookbook testing to take its place! I am also still working on testing recipes for Bianca's (of the awesome Vegan Crunk blog) southern cookbook, Cookin' Crunk. Both are tons of fun, and have been providing me with dinners and desserts to keep me....and my guests....happy!

Last night I made recipes from Cookin' Crunk testing for dinner: BBQ Tempeh and Carrot Sandwich with Poppyseed Coleslaw. It was delicious! To give the "pulled pork" texture, there are carrots mixed in with the bbq sauce and tempeh mixture....genius!! I love slaw on sandwiches, to add that messy, crunchy, cool, tasty element to something warm and spicy. Yum!!! The sauce was the Memphis BBQ Sauce, also from Bianca's test recipes...very sweet and tangy, which is simply awesome!!!!Dessert was a Vegan Bakesale test recipe: Espresso-Chocolate Chip Coffee Cake, drizzled with Chocolate Ganache. Ooooooh my goooosh was this good!!! A great balance of cakey-ness and crumbliness in the cake portion, perfect Coffee Struesel Topping (!!) and double perfect chocolate-y goodness poured all over the top. And it was not too sweet at all, which can sometimes happen in a lesser coffee cake. This was, of course, enjoyed with some fair trade, locally-roasted Broadway Cafe Coffee! Yay for good dessert and good coffee!Another test recipe from Vegan Bakesale I made this week was the Spelt Jam Thumbprint Cookies. The dough has jam baked into it and is made with spelt flour, so it has a very distinct flavor that is almost healthy tasting...and it's good! Then, there's the double whammy of jam (jammy? no, too much.) in the thumbprint. These tasted a bit like the Girl Scout Cookies that had raspberry jelly in them, but better of course! :)

All The Glory That Is Seitan Piccata...

2010-02-23T22:26:00.006-06:00

If you've never had anything "piccata" style, I feel almost certain you have not fully lived. The bold and savory flavors that are created from the combination of capers, lemons, white wine, onions, garlic, shallots, and parsley are absolutely stunning to the mouth. I am not exaggerating here, either! Then to bless breaded and pan-fried homemade seitan with this deliciousness is just so good it should be illegal. But it's not, which is why I served it at my supper club last weekend!! Yay! I used the Seitan Piccata with Lemon-Caper Sauce recipe in the Candle Cafe Cookbook, which really turns out perfectly every time. And it's so gooooooooood!!!

I served the seitan on a pile of Creamed Local Spinach (made with Earth Balance, soy creamer, salt, and pepper. simple and yum.) and Herbed Potato Cakes. I have been really into things in cake or patty or fritter form lately, so I kind of just went with it to create a nice starch for this meal. And they are wonderful!! The recipe below will feed a lot of people, like 24, so feel free to half or quarter it if you aren't running an underground restaurant out of your house! :)Herbed Potato Cakes (serves 24, makes approx. 48 patties)
5 lbs yukon gold or russet potatoes, diced
1 medium onion, small diced
5 cloves garlic, minced
1 cup celery, small diced
1/4 cup vegan margarine
2 cups soymilk
6 cups whole wheat flour
3 Tbs baking powder
1 Tbs sea salt
1/2 Tbs white pepper
1/2 Tbs black pepper
1 tsp paprika
1/2 tsp cayenne pepper (if you like a little heat)
1 Tbs dried thyme
1/2 Tbs dried dill
1/2 cup fresh sage, chopped and tightly packed
2 Tbs agave nectar
Zest and juice of 1 lemon
Oil for frying

Bring a large pot of water to a boil and add the diced potatoes. Boil for approximately 20 minutes, until fork-tender. Drain and set aside to cool.
When the potatoes have cooled, add the margarine and soymilk, and mash until the potatoes are smooth and creamy in texture. Add in the rest of the ingredients and mix well. Let rest for 10-15 minutes. While the dough rests, preheat oven to 375 F.
Heat a large skillet or griddle over medium-high heat. Coat pan with oil and allow to heat.
When oil is ready, drop prepared dough by 1/2 cup scoops onto heated pan. Let cook for about 3 minutes, until beginning to get golden brown. Flip the patty over and cook 3-4 more minutes, again looking for a golden crust. Transfer patty to a sheet pan, which will go into the oven. Repeat process until all of the dough has been used up; this should produce roughly 48 cakes. Bake the fried potato cakes in preheated oven for 15 minutes, to get the inside fully cooked and create a fluffy interior. Serve immediately over creamed spinach and top with seitan piccata and lemon-caper sauce.

Even with that delectable meal, there was OF COURSE room for dessert!! I looooove frosted brownies and the combo of pb and chocolate, so I made these two loves combine in this Peanut Butter-Cocoa Brownie! The brownie is the Deluxe Cocoa Brownie from Vegan Cookies Invade Your Cookie Jar...another winner from that beautiful book! The frosting is a Peanut Buttercream, based on the recipe in Vegan Cupcakes Take Over the World. Dusted with fair trade cocoa powder, too!! Man, these vegan baked goods are so proactive! They were definitely satisfying my sweet tooth that day! Decadent, rich, delicious, and seriously induce need of a post-meal nap! Though next time, I would make them "bomb" style and drench the top in chocolate ganache....there will be a next time soon I can tell!

Almond-Quinoa Granola!

2010-02-18T16:11:00.004-06:00

Seriously this is the best granola EVER. I was playing around with some ingredients and measurements, and out from the oven came this fragrant, warm, crunchy mix of perfection! Quinoa-Almond Granola (makes about 2 qts, which is A TON of granola.)
2 lbs rolled oats
12 oz. sliced almonds
8 oz. sunflower seeds
8 oz. uncooked quinoa
2 Tbs cinnamon
1 tsp nutmeg
2 tsp sea salt
2 Tbs agave
1/2 cup brown rice syrup
1/2 cup coconut oil
1 tsp vanilla extract
2 tsp almond extract
2 tsp canola oil

Preheat oven to 350 F. Grease 2 sheet pans with canola oil, 1 tsp each. In a large bowl, combine the oats, almonds, sunflower seeds, quinoa, cinnamon, nutmeg and salt. Stir until well mixed. Add in the agave, brown rice syrup, coconut oil, and extracts. Coat dry ingredients with wet ingredients. Spread evenly onto prepared sheet pans, 1/2 of mixture onto each pan. Bake for 45 minutes, until lightly browned on the edges. Remove from oven and let sit for at least 1 hour to cool before storing in air-tight containers. Serve with almond milk, soy yogurt, or even by itself!

Food From the Heart and For the Heart.

2010-02-17T09:03:00.005-06:00

Valentine's Day this year was filled with all the things I love: good food and amazing friends. What else could you want on such a holiday?? Nothing!

The day began with breakfast, of course. I had my girls over for a breakfast of heart-shaped biscuits and sage gravy. I made my usual biscuit recipe, but cut them into hearts with cookie cutters my mom gave me as a Valentine's present! Thanks, mom!! Seriously, check out those layers. mmmmmmm yeah.After church a few of us went out to eat at a local restaurant called You Say Tomato. This place is seriously adorable!! There are only a few vegan options, but the staff is really helpful and knowledgeable, and willing to make things vegan for you if you want. So nice! They use mostly local, organic ingredients and serve it all up in a cozy diner setting, which just happens to be my favorite of all time!

I got the Hummus and Pita Plate, which is a big bowl of homemade hummus, topped with a sweet chili sauce, and served with locally-made pita bread and fresh cucumber slices. The sweet, salty, creamy, chewy, crisp combo made for one tasty lunch for sure!
I also got a side of their Roasted Potatoes, which were made with local russet and sweet potatoes! Seriously, potatoes are the best food ever, perhaps.
Dinner was also with my girls (yes, we spend all of our time together!!) spent over candlelight and as a precursor to watching Romeo and Juliet, the Leo DiCaprio version, obviously.

I did the main meal: Rosemary-Walnut Crusted (local) Tofu, Caramelized Onions, Garlic-Roasted (local) Potatoes, and Raw Kale-(local) Beet Salad. Delicious. Raw Kale-Beet Salad (serves 3-4)
1 bunch kale
1 large or 5-6 small beets
1/2 cup red onion, diced
3 cloves garlic, minced
3 Tbs cold-pressed olive oil
1 Tbs apple cider vinegar
2 Tbs lemon juice
1/2 tsp ground black pepper
1/2 tsp sea salt
1 pinch cayenne pepper

In a large bowl, combine the kale and olive oil. Massage the kale with the oil until it softens and takes on a delicate, wilted texture. Add the lemon juice and vinegar, then toss to coat the kale. Add in the onion, garlic, beets, and spices. Stir to combine. Serve immediately or (my favorite) let chill in the refrigerator for at least one hour, and then serve!

The girls took care of dessert, which was awesome!

Emily made a Chocolate-Balsamic Cake with Raspberry-Balsamic Glaze and Fresh Raspberries. The chocolate-balsamic-berry combination is just sooooo gooooood!!! My mouth waters just writing about it! Chelsea made cupcakes, because cupcakes are absolutely perfect for absolutely any occasion!!! She made Vanilla Cupcakes (from VCTOTW) topped with Berry Jam and Coconut Frosting. Another awesome flavor combination! Perfect way to end a meal!

I was so blessed this Valentine's Day with love!!! Thanks everybody!!

Caramel Delights!

2010-02-12T16:48:00.005-06:00

The Girl Scouts' Caramel Delight Cookies, aka Samoas, were my favorite cookie to eat (and sell!) when I was little. It would just be a crime if I couldn't eat them anymore just because I'm vegan now!! I still have yet to try the Lazy Samoas in Isa and Terry's Vegan Cookies Invade Your Cookie Jar, but I think these are pretty darn good! They are based on the Scout Cookies I had at Watercourse Foods when I was in Denver--I kind of asked a worker what was in them and made up the recipe from there! It worked out perfectly, too! The addition of sweet potatoes give these a really lovely flavor, some added natural sweetness, and a great texture. I made these with whole wheat pastry flour, but they would totally work with either brown rice flour to make them gluten-free. You seriously have to try them for yourself! Vegan Caramel Delight Cookies (makes 3-4 dozen cookies)
3 cups shredded (raw) sweet potatoes
3 cups shredded, unsweetened coconut
3 cups whole wheat pastry flour
1 cup chopped pecans or walnuts
1 Tbs sea salt
1 cup sugar
1 Tbs vanilla extract
1 Tbs coconut extract
1/2 cup coconut oil
1/2 cup canola oil
1/4 cup Ener-G egg replacer (ground flaxseeds would also work)
1/2 cup molasses
1/2 cup brown rice syrup
1 cup warm water

16 oz. vegan chocolate chips
2 Tbs soy creamer

Preheat oven to 350 F. Lightly grease cookie sheets and set aside.
In a large bowl, combine the sweet potatoes, coconut, nuts, flour, sugar, egg replacer and salt. Stir to combine. Add the extracts, oils, molasses, brown rice syrup, and water. Mix well with your hands to completely combine.
Scoop dough by 1/2 cup measurements and form into 3" rounds. Slightly flatten the tops to make into disc shapes. Bake for 30 minutes. Remove from oven and allow cookies to cool on cookie sheets for 10 minutes. Transfer to cooling rack and allow to cool completely before adding chocolate.
While cookies cool, set up double boiler to melt the chocolate chips. Melt chocolate chips and whisk in the soy creamer. Drizzle over cooled cookies (in whatever pattern you like), or spread over the tops of the cookies like a frosting, and allow to set before serving. If you would rather have the chocolate on the bottoms, like the Girl Scout cookies, dip the bottoms into the melted chocolate and set on parchment paper to cool until set.
These are super fantastic with a big glass of soy milk!!

Hearty and Wholesome Winter Eats

2010-02-08T16:03:00.009-06:00

When it is winter time and snowy and such, all I really want to do is snuggle up inside and make some rib-sticking, delicious food!! So that is pretty much all I have been doing lately...and I love every minute of it!!

Some stuff I have made recently...warm, tasty, filling, and healthy, too...mmmmm.....

Chili-Rubbed Seitan Sandwiches on Homemade Sweet Potato Buns with Raspberry Chipotle Mayo. Sweet Maple Slaw. Mexican Hot Chocolate Snickerdoodles, from Isa and Terry's Vegan Cookies Invade Your Cookie Jar! These are sooooo goood! I made some chocolate cinnamon buttercream, and turned them into cookie sandwiches! Forgot to picture it though....too much eating to do!

Two Potato Chowder with local sweet and yukon gold potatoes! Garnished with local tempeh and scallions. Side of Jalapeno-Molasses Cornbread.

Nutty Fig Bars, with local pecans. Seitan Reubens--Homemade rye bread topped with homemade corned "beef" seitan, organic sauerkraut, caramelized onions, and homemade 1000 island dressing. Ah, the open-faced sandwich, how I love thee. Side of local Sweet Potato Salad.Salted Caramel Pecan Bars from Isa and Terry's VCIYCJ. These are my favorite thing I have made from that cookbook so far!! Salty and sweet and crunchy and chewy all at the same time!! I served them with some vanilla soy ice cream, and it was a perfect combination! Pecan-Crusted Seitan with Smoky Smothered Greens and Mashed Local Potatoes and Gravy.

Maple Cupcakes with Maple Buttercream and Candied Walnuts from Vegan Cupcakes Take Over the World!!! These are seriously amazing!! They taste like maple doughnuts, which I looooved in my omni days! People went crazy for these! Perfection when eaten with a hot cup of coffee and shared with lovely friends.

PB & J Cupcakes!

2010-02-04T11:59:00.003-06:00

I am soooo happy to be testing for a new vegan baking cookbook, Vegan Bakesale, by Carla of the Year of the Vegan blog (http://www.veganyear.blogspot.com/)!! The first tester recipe I made for her was the PB&J Cupcakes...I know, right?! I am quite certain peanut butter is THE perfect food, and when paired with jelly and then turned into cupcake form, well, there just can't be much better than that! These are marbled cupcakes, with a pb batter and a jelly batter, swirled together then topped with a jelly glaze and peanut buttercream frosting!! These wowed my vegan friends, little kids, me (of course!) and even my veg-skeptical friends! If all the recipes are this good, I just know I'll need to get to baking asap...and to buy some stretchy pants!!

Long Time, No Test....New Tester Treats!!

2010-01-14T18:58:00.004-06:00

Not that you were keeping up, but I have been slacking on one of my tester projects, Bianca's (of the Vegan Crunk blog) Cookin' Crunk cookbook! It's all vegan Southern food, all the time! So goooood! With the holidays and some new cookbooks and my supper club, I have not been on the ball with testing out some of the recipes. But, I'm making up for it now with cookies! Yay! Specifically, Chocolate-Chocolate Chip-Praline Cookies! They are chocolate cookies with chocolate chips and pralined pecans (which you make yourself)...a delicious combination of salty and sweet, crunch and chewy, nutty and chocolaty! I'm in!

Can't wait to do some more crunk testing!

And btw, I just became a tester for another cookbook, Vegan Bakesale, by QueenV (of The Vegan Year blog)! I have a lot of cooking to do!!

A Week's Worth of Deliciousness

2010-01-10T10:52:00.009-06:00

This week has been packed with events featuring some darn tasty food!
To start things of last Sunday, Dane hosted his weekly Sustainability Sunday meal as part of the KC Vegan Crawl! We ate some good food and discussed closed loop systems, and how to apply those principles to small businesses. So good!!
He made Pomegranate Marinara over Penne Pasta and Fresh Spinach And Tomato-Basil Bruschetta on locally-made Farm to Market Baguette

For dessert, there were Chocolate Biscuits! Yes, two of the best foods ever, combined into one! Topped with Chocolate Sauce, Pomegranate Seeds, and Blackberries. Absolutely divine!!Our friends Kevin and Janae brought the appetizer, Kalamata Olive, Sun-dried Tomato, Artichoke, and Pine Nut Tapanade, with Organic Blue Corn Chips...it was so tasty that I truly could have eaten all of it!!! Monday night was our sewing circle! Of course, there had to be a potluck beforehand...can't sew on an empty stomach!

I made a Local Tempeh-Adzuki Bean Chili....Other vegan offerings were: Citrus-Mint Quinoa Salad, Coconut Curried Sweet Potatoes, and Salad with Carrots, Avocado, Berries, and Vinaigrette Dressing.....

There was even a vegan dessert! Our friend Megan brought Chocoalte-Chocolate Chip Muffins!! Perfect with coffee before stitchin' and bitchin'!And then yesterday, for my weekly vegan brunch at my place!! Lots of people came out despite the bitter, nasty cold and snowy streets! Yay community!

I made Tofu Benedict: Homemade English Muffins (a la Isa's Vegan Brunch), topped with Homemade Seitan Canadian Bacon (recipe to come soon!), Tofu Eggs, Sauteed Organic Kale, and Hollandaise (also from VB). And, since it was brunch, there had to be potatoes!! Homefries with Caramelized Onions! Yes!!

I had never made Benedict before, even in my omni days, and I was sooooooo happy with how this turned out!!!! Everyone else was, too!

And for one more nod to Isa's Vegan Brunch cookbook, East Coast Coffee Cake, with a Cardamom-Date variation! I am in looooooooove with this cake!! Heavenly! I was so blessed with so much great food and great friends this week....let's hope this next week is just as wonderful! :)

Southwest Sweet Potato Corn Cakes with Chipotle-Baked Black Beans

2010-01-03T09:36:00.013-06:00

Yesterday's installment of my weekly vegan brunch at my house was full of flavor and full of fun! I made some Southwest-inspired food, for a little spice to warm us up from in the inside out...because it is really flippin cold here in Kansas City!!!
Everyone seemed to really enjoy the food, and I thought it was pretty good, too! So I'll share my recipes with you...really easy and tasty, a great combination!!!
Southwest Sweet Potato-Corn Cakes
with Chipotle-Baked Black Beans and Avocado-Cumin Aioli(serves 8-10)
For the Black Beans:
1 lb dried black beans, soaked overnight in cool water
1- 4 oz. can tomato paste
1 3 or 4 oz. can chipotles in adobo sauce, diced
1/4 cup molasses
1/4 cup apple cider vinegar
2 Tbs hot sauce of choice
2 cloves garlic, minced
2 Tbs olive oil
2 Tbs vegan Worcestershire sauce
2 tsp chipotle powder or chili powder

In a large pot filled with water, cook black beans for 1 hour, until tender. Drain and set aside.
Preheat oven to 350 F.
In a large bowl, whisk together the tomato paste, chipotles with their sauce, molasses, vinegar, hot sauce, garlic, olive oil, Worcestershire sauce, and chipotle powder. Stir until well combined. Add the cooked black beans to the prepared sauce and stir to coat completely. Pour beans into a 9x13 baking dish. Bake in preheated oven for 1 hour, stirring halfway through. While the beans bake, prepare the Sweet Potato Cakes (below).

For the Sweet Potato Cakes
3 lbs sweet potatoes, diced:
2 cups corn kernels
2 cups masa harina
1/2 cup unsweetened soymilk
1/4 cup olive oil or melted margarine
3 cloves garlic, minced
1 Tbs baking powder
2 tsp sea salt
2 tsp Adobo seasoning
1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder

Preheat oven to 350 F. Bring a large pot of water to boil and cook sweet potatoes for 10-12 minutes, until cooked throughout and fork-tender. Drain and return to the pot. Mash well, a few chunks remaining is fine.
In a large mixing bowl, combine the masa harina, baking powder, and spices. Stir to mix well. Fold in the corn and garlic, and then stir to coat with dry ingredients. Add in the mashed sweet potatoes, soymilk, and oil or margarine. Mix together ingredients until completely combined.
Heat a griddle or skillet or medium-high heat. When pan is hot, lightly oil to prevent cakes from sticking. Scoop 1/4 cup of the sweet potato batter and place onto the hot pan. Spread the batter out to approximately 3-4 inches in diameter, 3" if you want a thicker cake and 4" if you want thinner. Allow to cook for 5 minutes and then flip and cook the other side for 5 more minutes, until both sides are browned and the cakes have become firm. Place cooked cakes onto a baking sheet and let finish cooking in preheated oven for 1o minutes, which will allow them to become firm and cooked completely. Remove and serve immediately, topped with Chipotle-Baked Black Beans and Avocado-Cumin Aioli.

For the Avocado-Cumin Aioli:
2 ripe avocados
4 cloves garlic, minced
Juice and zest of 1 lime
1/2 cup vegan mayonnaise
1/4 cup soymilk
1 tsp cumin
2 tsp salt

In a blender or food processor, combine all of the ingredients and blend until completely smooth. Refrigerate until ready to use; this is even better if made a day in advance.

And, to finish of such a wonderful meal, there had to be a wonderful dessert: Mexican Hot Chocolate Cupcakes from Vegan Cupcakes Take Over the World by Isa and Terry!! These are some of my favorite cupcakes in that cookbook!! I double the amount of Cinnamon Buttercream, because I'm a frosting kind of girl, and I use whole wheat pastry flour instead of all purpose, because I'm also a whole grains kind of girl! I love these soooo much....and everyone else did, too!!
Here's a few pics of people enjoying some tasty food on a lovely, cold Saturday afternoon! Thanks to everyone who braved the weather for vegan food and supporting sustainability!!

I can't wait til next Saturday!!

Happy New Year! I'm Celebrating with Pancakes!!

2010-01-01T16:09:00.003-06:00

Well Happy 2010 to you! I have been on a blogging break since just before Christmas, as I have been icky sick and have not really felt like eating, let alone blogging! But I am feeling much better now, btw, and am ready to be in the blog world again!! I am still not ready to put up xmas pics yet, as I got sick on Christmas and barfed up that whole meal. Sad, but true. And looking at the pictures makes me want to ralph again. So there ya go.

Anyway, after a long night of New Year's Eve celebrating last night, my friends and I went out to brunch at Succotash, a local Kansas City brunch place/diner, to ring in the new year right...with delicious food!!

I got the Vegan Pancakes...which are HUGE as you can see in the pic below!! Bigger than that plate, so it's at least 12 or 13 inches in diameter. I mean daaaaaang that's one big pancake! Luckily, I brought home about half of it to have for dinner tonight! Yay leftovers!! And I got some fresh fruit and coffee, just to make it a well-rounded brunch! Yum!! ps the vegan pancakes aren't on the menu, you have to ask for them specially, so do that! Thanks to Succotash for great vegan pancakes, even at an omni restaurant. Props!!

A Christmas Preview Meal!

2009-12-23T19:06:00.004-06:00

This past Saturday, at my weekly vegan brunch at my place, I decided to spread a little holiday cheer and make a pre-Christmas dinner for everybody! It was fabulous, and I think it did the trick to get everyone in the Christmas-y mood!

It was very similar to my Thanksgiving meal, actually, but with a few changes...
Homemade Seitan Roast with Apple-Sage Stuffing
Agave-Glazed Sweet Potatoes
Vegan Green Bean Casserole
Golden Onion Gravy
Candied Ginger Cranberry Sauce

It was truly a feast! And a celebration of local foods...the sweet potatoes, apples, and garlic were all locally-grown! And btdubs, I have been meaning to post my recipe for the Homemade Seitan Roast, but I lost the paper I wrote it on! Bummer! I'll keep looking for it and give it out as soon as I find it! Wish me luck :)The true stars were, of course, the pies for dessert!
We had Pecan Pie, recipe from the Vegan Feast Kitchen blog! With local pecans! Yeah! And Pumpkin Pie, using my recipe from the Thanksgiving post a while ago. Pumpkin Pie just screams holidays to me! And I used local pumpkins, that I pureed myself and everything. Oh, a you already probably know that is all homemade crust. Duh.

Just typing about this is getting me pumped for my real Christmas dinner coming up in two days!! Woo hoo!

Breakfast is the Bestest!

2009-12-17T18:48:00.007-06:00

Well it's been a while since I posted...I've had a cold for a few days, but I'm feeling much better now and ready for blogging!

This past weekend was another edition of the KC Vegan Crawl. At my underground restaurant, which I am now doing on Saturdays btw, I served breakfast....because it's the best meal EVER!
One of my favorite breakfast meals is Breakfast Burritos, so that's what I served! These burritos were big and delicious and perfect for a chilly Saturday afternoon! They were whole wheat tortillas stuffed with scrambled local tofu, homemade seitan sausage, shredded Follow Your Heart vegan cheddar, and organic spinach!! So goooood! I also made some Homemade Salsa to go with them. On the side, I served Garlic-Roasted Local Potatoes, which rocked! It's just not breakfast without potatoes. Am I right or am I right?!And, since it's just not a meal without dessert.....DOUGHNUTS!!! Maple-Glazed Sweet Potato Doughnuts, to be exact! These were my first ever homemade fried doughnuts! I have made baked ones before, but there's just something soooo satisfying about a hot, fresh fried treat. mmmmmmm.
I used a modified version of one of my grandma's recipes for Glazed Potato Doughnuts, and they turned out perfectly! I just have to share a recipe, because people ate them up faster than I could make them in my little Fry Daddy! So great! These have been veganized and kinda healthified for your pleasure....make these asap! You don't necessarily need a deep fryer; you can use a large pan or wok for the frying. Go! Vegan Maple-Glazed Sweet Potato Doughnuts
1 pkg active dry yeast
1 cup warm water
1 cup soymilk, scalded
1/4 cup non-hydrogenated vegetable shortening
1/4 cup vegan sugar
1 tsp sea salt
3/4 cup mashed sweet potatoes (I used local sweet potatoes, and they were perfect)
2 Tbs flaxseeds, ground and whisked together with 1/4 cup water
4 cups all-purpose flour
2 cups whole wheat pastry flour

1 lb powdered sugar
6 Tbs water
1 tsp maple extract
1 Tbs vanilla extract

Dissolve the yeast in the warm water. Set aside until the yeast forms a foamy layer on top of the water. In a large bowl, combine the scalded soymilk, shortening, sugar, and salt. Whisk together, and then set aside to cool until lukewarm. Stir in the proofed yeast, mashed sweet potatoes, and flaxseed mixture. Mix until just combined. Sift in the flours, 1 cup at a time, until a soft dough forms. Turn dough out onto a floured surface and then knead until you have a smooth, satiny dough. Place dough in a lightly greased bowl and turn over the ball so the top is lightly greased; this will prevent the dough from drying out. Cover with a clean cloth and let rise for 1-2 hours, until doubled in size.
Turn dough out onto a floured surface and roll to 1/2" thickness. Using a 3" doughnut cutter, or biscuit cutter and a mini round cookie cutter, cut out your doughnuts until no more dough remains. This should produce about 3 dozen doughnuts and doughnut holes. Place cut doughnuts on lightly greased cookie sheets. Cover and let rise for another hour to double in size.
While these are rising, whisk together the powdered sugar, water, and extracts to make the glaze; whisk well until no clumps remain. Set aside.
Heat oil in deep fryer or large pot, to 375 F. Fry each doughnut for 1 minute per side, until lightly browned and puffed. Drain on paper towels or newspaper. Drop hot doughnuts into glaze, then set on cooling rack until glaze has set.
Serve warm with coffee or hot cider for an out of sight wintertime experience!!!! Yields: 3 dozen doughnuts/holes.

Now quit reading and go make some doughnuts!

Vegan Cookies Have Invaded My Cookie Jar: Chocolate Chip Cookies!!

2009-12-11T21:12:00.004-06:00

Vegan cookies have officially invaded my cookie jar. Well, they would if I actually had a cookie jar!! My current life goal is to make all the recipes in VCIYCJ by Isa and Terry. Last week I made the Spiced Sweet Potato Blondies, this week, it's the simple and perfect Chocolate Chip Cookies. Mmmmmm....

Is there really anything more beautiful than warm, homemade chocolate cookies...straight out of the oven and dying to be devoured with a tall glass of cold soymilk...and then to share them while snuggling under a cozy blanket? I think not! Go make these. Now! If you don't have the book, you can find the recipe at theppk.com. Seriously, go!

Sunday Funday!

2009-12-09T19:00:00.008-06:00

This past Sunday was filled with snow flurries, tasty food, and beautiful friends. In case you haven't read some of my past posts about Kansas City's Sustainability Sundays. Basically, every Sunday my friend, Dane, and I serve up vegan, locally-grown food from our houses--underground restaurant style--and talk about sustainability. It. is. awesome. We have great people come out to eat and support the cause! I serve lunch and Dane serves up dinner, so we each get a break from cooking for one meal. It's a good thing.

There was even a special guest at my lunch this week: Miss V from the blog Miss V's Vegan Cookbook! She is another KC vegan blogger, but you've probably already checked out her blog. If not, then you should!!! I was so glad to have her join in the food and festivities! Yay Miss V!

Lunch this week was one of my favorite meals: Arepas! These plump little tortilla-like cakes are stuffed with black beans, fried plantains, and Latina Shredded Seitan (actually a tester for Terry Hope Romero's Vegan Latina cookbook!). I served them with Garlic-Lime Braised Local Greens and avocado. So, so flavorful and goooooood.Dessert was suuuuper exciting....because it was the first recipe I have made from Isa and Terry's Vegan Cookies Invade Your Cookie Jar!!!!!! I was so excited to get this cookbook and I was NOT disappointed! At all! I made the Spiced Sweet Potato Blondies and let me just tell you that these are perfect. There's really no other way to say it. I even got to use local sweet potatoes in them! yeah! Everyone was sooo in love with these! I used walnuts and vegan butterscotch chips in mine, and served them with a lil' scoop of So Delicious vanilla ice cream! omg.omg.omg.For dinner, Dane served up Peanut Noodles with Broccoli, and some fresh cucumber. Sweet, salty, spicy, and awesome! Dessert wasn't photographed, aka I forgot, was also fresh and tasty...chocolate-peanut butter dipped pineapple! What a treat!On another note, I just have to rave about a sandwich I put together last week, what I am deeming The Thanksgivingwich!!! This fantastic monster of a sandwich was full of all my Thanksgiving leftovers: sliced Seitan Faux Turkey, Cranberry Sauce, Creamy Onion Gravy, and Sauteed Greens, all between locally-made Farm to Market Bread! Heaven in a sandwich for suuuure. Now if I had only saved some stuffing to pile on it....nah, too much. :)

KC Eats: Blue Koi!

2009-12-05T21:46:00.008-06:00

So I have blogged before about some amazing places for vegans to eat in Kansas City...Blue Koi is one of the restaurants I have mentioned for its great vegan selection. But until last week, I hadn't even eaten there myself! Well, I went once and now I'm totally hooked!!! The staff is extremely knowledgeable about which items are vegan or could be made vegan, which makes me immediately feel at ease when I sit down to order. Also, tons of the menu items are already labeled vegan, which is even better!! The prices are in the 10-15 dollar range for an entree, but TRUST me on this, most of them are good for two meals. And I can eat a lot! So really, it's like 5 or 6 per meal...not too shabby considering this is some flippin' amazing, all fresh and homemade, pan-Asian food!!
I have now gone to Blue Koi twice in two weeks, and I plan on going much, much more!
On my first trip, I went with my friend, Chelsea...who is awesome btw :)

I got the Vegan Delight: a noodle soup in a sweet miso-ginger broth with carrots, cabbage, daikon, mushrooms, tofu knots, rice noodles, and fried tofu. Holy moly this was extremely flavorful, very mild in spice, and warming to the body and soul. I am in love with this dish. Perfect.Chelsea got the Ants on a Tree with Tofu: rice noodles stir-fried with tofu, cabbage, mushrooms, other veggies, and a spicy soy-based sauce. So, so good. It had a nice balance of heat, saltiness, sweetness, and savoriness. mmmm.....For our dessert, we split the Sesame Balls, the only vegan dessert Blue Koi currently has. It is basically a little mochi ball stuffed with red bean paste, coated in rice flour and sesame seeds and deep fried. So many good things all in one little ball!!! Then, to go even more over the top, they give you their Sweet Plum Sauce to dip them in. Seriously like an Asian version of a jelly donut. I could not get enough!! And for being fried, they were not greasy at all! So light and airy and absolutely delicious. Best dessert from a restaurant I've had in quite a while! On my second visit, which was for lunch today, I took my mom since she had never been to Blue Koi before! Crazy!

She got the Tofu with Braised Mushrooms: Wheat noodles topped with a saute of mushrooms, fried tofu, and a savory soy-based sauce, topped with cilantro and scallions and served with a garnish of house-pickled cucumbers. So delicious. She was very, very pleased! Not spicy, but very flavorful and salty and goooood.

For my meal, I ordered the Tofu with Black Bean Sauce! I seriously think I almost passed out this was so wonderful!! It is fried tofu cubes (which were huuuuuge!), red and green bell peppers, mushrooms, garlic, and fresh jalapeno stir-fried with a spicy and sweet black bean sauce. Served with perfectly sticky and fluffy all at once rice. yum. Just so, so, so many awesome flavors all together and perfectly executed. Not too greasy or sticky or any -y that it could have been. Divine is all I can say!! It made perfect leftovers for dinner tonight, too! Bonus!!
If you're ever in Kansas City or live nearby, Blue Koi is definitely a place you should check out! I don't think you'll be disappointed. Ever. At all.

Super Sustainability Sunday

2009-11-30T17:52:00.010-06:00

Yesterday's Sustainability Sunday, aka the KC Vegan Crawl, was so great! Tons of people came out for tons of great food!
It was even more super special because I busted out the Fry Daddy! yessssss!

For lunch, I served Homemade Black Bean Burgers topped with braised chard and garlic, caramelized onions, and homemade chipotle vegan mayo, all piled onto a homemade Cornbread Burger Bun, courtesy of Melisser from The Urban Housewife blog!! I served them with Sweet Potato Fries...that were actually fried! yeah! The chard, onions, corn in the burgers, and sweet potatoes were all locally-grown, too! Even better!I got some of those adorable little red diner baskets during my trip to Denver, at a thrift store, so I served the burgers and fries in those! How cute, right?!

Dessert was Pumpkin Chocolate Chip Cupcakes from Isa and Terry's Vegan Cupcakes Take Over the World! I had leftover homemade local pumpkin puree from Thanksgiving's pumpkin pie, so this was an obvious and amazing use for it! I used my own Cinnamon Buttercream recipe for the frosting, and this turned out to be one freakin amazing little cupcake!

Then last night was Dane's turn to whip up some more vegan goodness!
There was a great turnout, so tons of people got to share in the yumminess!

For dinner, Dane served a Rice, Bean, and Veggie Burrito topped with Sweet Potato Butter and Sauteed Local Bok Choy. On the side were Rosemary Roasted Potatoes and Ginger-Brown Sugar Baked Local Radishes. So much good fooooood!

Dessert was Ice Cream Cookie Sandwiches--with Strawberry-Sunflower Seed-Oat Cookies and Homemade Vanilla Vegan Ice Cream. There was also a Vegan White Cake for a birthday cake!There were a couple of peeps' birthdays this week, so we celebrated them all together with some tasty vegan cake!Now for some random pics of people having good food and fun at Sustainability Sundays! Dane, cooking it up in his kitchen...It also happened to be a moustache party as well, so those of us who didn't already have a natural moustache drew one on...like the lovely Chelsea here!
More food and good times to come next Sunday for sure! KC Vegan Crawl baby! It's gettin out of control big!! yay!

Thanxgiving Part 2: Anatomy of a Pumpkin Pie

2009-11-28T22:13:00.006-06:00

So I am of the belief that Thanksgiving just cannot be without pumpkin pie. Call me crazy, but it's just how it is! This is my recipe for Vegan Pumpkin Pie, made with local pumpkin. I am sure you could use canned pumpkin puree, but it really just wouldn't be the same!!

I'll also give you a brief step-by-step on making the puree. Hopefully you'll try this for your next fall/winter celebration!

Step 1: Buy 1 medium or 2 small pumpkins from your local farmers' market.

Step 2: Cut the pumpkin in half and remove the seeds/stringies.

Step 3: Roast pumpkin at 350 F for 1 hour until soft.

Step 4: Remove the "meat" of the pumpkin from the skin and puree until smooth in a food processor.

Step : Place pumpkin puree into a cheescloth or thin towel. Put the cloth into a strainer set over a bowl and allow to drain overnight. This helps to achieve the right thickness/consistency of the puree.

Step 6: Make pie crust, poke with fork all over. Or open package of premade crust and poke with fork all over.

Step 7: Make pie filling.

Pumpkin Pie Filling (for 1 pie)
2 cups pumpkin puree

1 box silken tofu

1 cup sugar

2 Tbs molasses

1 tsp vanilla extract

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger powder

2 Tbs arrowroot whisked together with 1/4 cup non-dairy milk

In a food processor, puree the silken tofu until smooth. Pour into a large bowl and combine with the rest of the ingredients. Gently fold ingredients together until well combined. Pour into unbaked pie crust of your choice, preferrably homemade!

Step 8: Pour pie filling into pie crust and bake at 350 For 1 hour. Cover with foil for the first 30 minutes, then remove foil halfway through baking. Step 9: Allow to cool at room temperature overnight or for at least 6 hours to allow the middle to "set."

Step 10: Slice pie, and enjoy....even better, of course, with a little vegan whipped cream or ice cream!

Thanxgiving Part 1: The Spread!

2009-11-27T17:36:00.011-06:00

I love, love, love Thanksgiving! Some of my favorite foods are served at this feast and it is always so much fun to cook for hours and hours and see everyone's delighted faces at your hard work! This year, I went all out and made eeeeeverything from scratch...even the faux turkey! Over the next few days, I'll be posting some of the recipes, so as to not overwhelm in one post, so keep an eye out for all my Thanksgiving recipes!!

The Spread: Homemade Seitan Faux Turkey with Savory Onion Gravy, stuffed with Apple-Sage Stuffing, Mashed Potatoes with Chives (my grandma made these vegan for me! with chives from her own garden!), and Garlic Roasted Brussels Sprouts...

The garlic, bread for the stuffing, apples, chives, and brussels sprouts were all local!The Seitan Faux Turkey RoastI also made Candied Ginger Cranberry Sauce!! I'll give you my recipe below.

Candied Ginger-Cranberry Sauce
3- 12 oz. bags fresh cranberries Juice and zest of 2 lemons Juice and zest of 1 orange 1/2 cup crystallized ginger, chopped 3 cups water 1/2 cup sugar 2 Tbs brown sugar or molasses 1/4 tsp nutmeg 1/8 tsp cloves 1 cinnamon stick 1/2 tsp salt

In a large saucepan, combine all of the ingredients except the ginger and bring to a boil over medium heat. Reduce heat, cover, and let simmer for 30 minutes. Add the chopped ginger and let simmer for 15 more minutes. Remove from heat and let cool. Remember to remove cinnamon stick before serving. Serve warm or chilled. Best made the day ahead of time to let thicken and enhance the flavors!

My grandma made vegan Mashed Potatoes with Chives for me! Thanks, granny! You're awesome!Local Garlic-Roasted Brussels SproutsSavory Onion Gravy! I love gravy boats!!And because Thanksgiving is just another word for pie: Pies!!!

First is a Pecan Pie, made with locally-grown pecans!! Check out that homemade crust, ya'll!! It was superb, if I do say so myself :) The recipe for the pie filling came from Bryanna Clark Grogan's Vegan Feast Kitchen, because it's amazing! The pie crust is my own creation. And then there was Pumpkin Pie! The recipe will be coming tomorrow, along with a step-by-step on doing the pumpkin puree from scratch! The pumpkin is local, from the farmers' market, and the pie crust is the same as the pecan pie above. This is even better with a big dollop of vegan whipped cream, of course!!

Sundays Are For Love.

2009-11-23T14:05:00.012-06:00

Yesterday was so awesome!! The Kansas City community really came out and supported local and sustainable foods! The meals hosted by both Dane and myself were very successful....and delicious!! For my lunch, I served up some veganized Italian foods, while Dane's dinner was a potluck this week! Fun fun fun!

Lunch!
I served Roasted Vegetable Lasagna for the main dish, and it was great! Layers of whole wheat lasagna noodles, homemade cashew ricotta, homemade marinara sauce, and roasted local veggies!! The top is Follow Your Heart Vegan Gourmet Mozzarella. Taaaaasty!I served the lasagna with a Caesar Salad--homemade dressing AND croutons, too! The bread for the croutons came from a wonderful local bakery here in KC, Fervere! Yeah!Dessert was Chocolate Hazelnut Biscotti from Veganomicon. This was a huge hit!! Probably because these are some amazing cookies!! Duh!

Dinner!

Now, onto the potluck! Everybody brought amazing dishes, all vegan, too! Here are some highlights:

Dane made an Apple Pie, with local apples, of course

A lovely salad with ALL local, freshly-picked veggies! Also, local bok choy with red chilis!Yes, there was a Tofurkey! Two, to be exact. These things are so surprisingly good! We topped them with some pomegranate seeds! Yum.

I made a Shepherd's Pie! The bottom has homemade seitan and lots of local veggies, the topping is mashed potatoes...made with local potatoes! I loooooove this dish; it's just so wintery!Our friend, Adam, brought some Roasted Potatoes, with onions, garlic, and rosemary!
Vegan Pumpkin Pie!

Awesome siblings, Chelsea and Matt Huff, making some Cranberry Chutney! delish!!
There was even some awesome Rosehip Tea!Everyone sharing in the yums...Our gracious host, Bryce, who makes pretty much anything possible because of his big heart and hospitality! The potluck was at his house! Thanks, Bryce!!

Jim Button is enjoying a tasty Pumpkin Bisque....
The spread...including my Cinnamon-Chestnut Bread Pudding, and Harvest Bread (from Fervere Bakery) with agave whipped Earth Balance! Yes!Adam Brumback, showing his love for the food and the people!
More amazing people around amazing foods...And the lovely Chelsea Ringler! Always a Sustainability Sunday supporter!! Yeah, there was even organic soda. haha!

Neil, digging into the goodness.
Everyone got soooo full and sooooo happy! :)

And everybody helped out, which made it even more amazing!!

Including Emily Lodigensky...

A good...no, great....time was had by all!! Let's hope next Sunday is even better!

Yay food and yay sustainability!!

Buffalo Seitan Wraps and Another Lovely Sunday!

2009-11-16T17:16:00.004-06:00

Yesterday was so wonderful! Lots of great people and great food were shared to make yet another fantastic KC Vegan Crawl! I am constantly astounded at everyone's support of Sustainability Sunday happenings!!

Onto the food! Where would we be without it!?

The star of the lunch on Sunday was the Buffalo Seitan Wrap: homemade chick'n style seitan dredged in a homemade spicy buffalo wing sauce wrapped up in an organic whole wheat tortilla with homemade vegan ranch dressing, organic red onion, tomato, and spinach. Oooooh they were so delish!! The cool ranch juxtaposed against the spicy buffalo seitan was divine.

And for the side dish, I made some Spiced Potato Wedges! Local potatoes tossed in olive oil and spices, and baked until nice and crispy on the outside and tender on the inside! Yum! Man, potatoes are a perfect food. GOSH. I also made my Kickin' Ketchup for the dipping of the potato wedges. I love to dip, what can I say?!And you know I gotta have dessert!! I made my Oatmeal Cream Pies, because I just wanted and needed and craved them. I think everyone was happy with my decision...so perfectly spiced with cinnamon and nutmeg for the fall, with that dollop of buttercream-style filling for a little naughty indulgent touch. I think I can declare this my new favorite dessert! There, I said it! :)

I was so very pleased with how yesterday went...now it's time to get crackin' for the next sustainability shindig!

Things I Thought I'd Never Eat Again Part 1: Pimento Spread!

2009-11-11T19:54:00.003-06:00

Every once in a while, I want to start writing about things that I eat that I never thought I would have again, since I'm vegan and all. This will be the first post in the mini-series!

Today's item was Vegan Pimento Cheeze Spread!! The recipe is a tester for Bianca's (of Vegan Crunk) upcoming Cookin' Crunk cookbook. If you aren't familiar with pimento cheese, it's basically a spread made of Velveeta, pimento peppers, and mayonnaise. And it is totally better than it sounds! Very creamy, tangy, kinda sweet. Perfect on nice soft bread for a lunchbox treat or to dip celery and carrots into as an after school snack. I served my spread on locally-made Farm to Market's Grains Galore bread, which is super soft and nutty and tasty! I brought some sammiches to my mom at work and even took along some coleslaw for the side dish, and she provided some Cozy Shack chocolate soy pudding! A perfect little office picnic! So fun!

This Week in Sustainability...

2009-11-09T20:59:00.007-06:00

Yesterday's Sustainability Sunday was a HUGE success! Dane and I both had tons of people come out to our supper clubs, and the KC Vegan Crawl made yet another mark on the midwest! Yay!

At my place for lunch, I made everyone's favorite: Brunch!!

My Lemon-Ginger Scones! A big, big hit! The recipe is here...I highly recommend it. I even got the lemons at the Farmers' Market!For the main event, I served up cakes 'n eggs, vegan-style!! Awesome Whole Grain Pancakes, Scrambled Tofu with Local Greens, and Local Homefries, featuring both yukon gold and sweet potatoes.

To mix it up a bit, I gave my guests a choice of different pancake toppings: Plain (Earth Balance and Maple Syrup), Homemade Pumpkin Butter, Cinnamon-Baked Apples, Chocolate Chips, or, for those with a savory tooth, Spicy Seitan Chorizo!

Here's my plate-- I topped mine with both the pumpkin butter and baked apples, being the little glutton I am. Did I mention ALL the produce and tofu used were local? Well, they were! The savory option: Pancakes topped with homemade Spicy Seitan Chorizo Crumbles, drizzled with agave nectar and sprinkled with sea salt. Holy moly this was one tasty plate o' food!!Then, for dinner at Dane's place: Gumbo and Rice! Food for the working folks, for sure!! Tons of okra, Anasazi beans, tomatoes, garlic and more in a delicious, spicy broth, topped with fluffy white rice. I think all the vegan Southerners would be proud!!And there was homemade bread: Whole Grain and French Baguettes!! BREAD!!And, since no meal is complete sans dessert: Depression Cake!! Dane found a recipe for cake from the Depression era, when things like eggs and milk were scarce...so it was already vegan and tasty and cheap to make! Yes!! He jazzed it up a bit with a Cranberry-Orange Glaze, and it was just too good!
Thanks to everyone who has been coming out to the Vegan Crawl!! Hopefully we'll just keep growing and growing! There will be more delish food to come, ya'll!

Cashew-Cardamom Baked Apples

2009-11-07T18:46:00.003-06:00

Maybe it's my affinity for German stuff, but I gotta say I just loooove baked apples. Love 'em. And this just happens to be the perfect time of year for all things apple and baked. Cool!
My friend, Anna, and I made these for a potluck last week and they were a real hit!! And for those of you who can't handle the wheat, these are gluten-free! These are, of course, best when made with fresh, local apples from the Farmers' Market! Cashew-Cardamom Baked Apples (makes 12)
12 medium-sized apples...preferably local!
1 cup cashew butter
2 Tbs maple syrup or agave nectar
1/2 tsp cinnamon powder
1/2 tsp cardamom powder (or use up to 1 tsp if you are a true cardamom lover! haha)
Juice of 1 lemon
1/4 tsp salt
1 pinch white pepper
1/4 cup brown sugar
1/4 cup vegan margarine, such as Earth Balance

Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.
Wash and core the apples and set aside.
In a medium bowl, mix together the cashew butter, cinnamon, cardamom, lemon juice, salt, and pepper. Stir until well combined. Carefully spoon 2-3 Tbs of the mixture into each emptied out apple, until they are full of the cashew butter mix. Set on the cookie sheet.
In a small bowl, combine the margarine and brown sugar. Sprinkle over the top of the stuffed apples, covering each evenly.
Place in the oven and bake for 20 minutes. Rotate pan and cook for 10 more minutes. You want the apples to be soft, but not mushy or burned. The topping should be nicely melted and caramelized. Let cool for 10-20 minutes before serving.
Enjoy!

Saucy!

2009-11-05T21:36:00.003-06:00

Just a short post about a few things I've made lately!

There's so much pumpkin at the Farmers' Market...what better to make than Pumpkin Butter?!?! Nothing, that's what I say! Local pumpkin...hooray!
I based the recipe on my recipe for Sweet Potato Butter from last fall, but with a little different spice blend. I used 1 Tbs cinnamon and 2 tsp pumpkin pie spice for the seasonings, and simmered it with an extra cinnamon stick. It's so fantastic! Great on toast, muffins, waffles or whatever needs a little touch of fall lovin! Yum!

I also made a tester sauce for Terry Hope Romero's upcoming Vegan Latina cookbook: Fresh Gazpacho Salsa Dressing! It's just what it sounds like...a combo of gazpacho, salsa, and dressing all in one! I made it a few weeks back when I still had fresh, local tomatoes and bell peppers, so it was perfect for showcasing the last of the summer goods. In fact, all the veggies in this were local! Woo! This went great with tacos, chips, salads, and arepas, too! Cuz a good sauce can really go with just about anything!

Something Sweet from Sweet and Sara!

2009-11-04T19:58:00.005-06:00

I was just boppin around Whole Foods the other day and what did I find?! There were a whole pile of Sweet and Sara's Cinnamon Pecan Marshmallows, just calling my name!! These are sooooo so soft and pillowy. zomg. The cinnamon and pecan flavors both shine, and there is a little streusel-like topping on the top that gives a little crisp in addition to the crunch of the pecan. Soft and crispy and crunchy? Now that's a treat I can get into! I might even go so far as to say I like these better than the original!! I still can't decide. I guess it doesn't matter, because they are both just so wonderful! These were just made for cool fall nights, girl (or guy) talk, and a mug of cinnamon tea....

Tis' World Vegan Day! Let's Eat!

2009-11-01T16:01:00.002-06:00

Well the Vegan Month of Food is over, but there's another reason to celebrate: today is World Vegan Day! I celebrated with the same way I celebrate every Sunday: with a big vegan dinner at my house! The underground restaurant was hoppin' today, which makes me super happy. There was lots of love going around, and even more delicious, comforting food.

The spread: Vegan Meatloaf, Mashed Potatoes and Gravy, and Braised Brussels Sprouts or Greens. It was awesome!! The loaf was a perfect autumnal twist on the classic hippie lentil loaf: Carrot-Lentil Loaf with Pumpkin-Tomato Sauce. This was my entry for this week's Iron Chef Challenge, for which the secret ingredients are carrots and pumpkin. This was really filling and satisfying, and was a great nod to the fall weather upon us!!For dessert, I served Local Apple Crisp a la mode!! I didn't use a recipe, just something I threw together...I need to try and remember what I did, because it was really freakin' good. I'll share it when I do ! :) This is the ultimate fall dessert, in my opinion!! The a la mode was with Nada Moo Maple Pecan Ice Cream! I hadn't tried Nada Moo brand before, and I was soooo impressed. The maple flavor was amazing and it was creamy and not too sweet and very delicious! I want to try more of their flavors now! Nada Moooooooooo!! I love you!

Happy World Vegan Day!! Spread the word and the love!

Vegan MoFo: No Tricks, Just Treats! Pumpkin Cupcakes!

2009-11-01T01:06:00.007-05:00

So great to have Halloween as the last day of Vegan MoFo!! I could think of nothing better on a beautiful fall day than pumpkin. Specifically, the Pumpkin Chocolate Chip Cupcakes from Isa and Terry's Vegan Cupcakes Take Over the World!! These are so fantastic!! Everyone at the bonfire I attended loved them a lot, too! I even made my own liners out of parchment paper, to give them that candy-wrapper look on Halloween.For the frosting, I made my own Cinnamon Buttercream. Not really the same as the recipe in VCTOTW; similar, but more to my taste. Either way, you can't go wrong with cinnamon and buttercream!

Happy Halloween and happy end of Vegan MoFo! See you tomorrow on November 1st for World Vegan Day!! Do something special :)

Vegan MoFo: Local Apple Cuppie!

2009-10-28T21:12:00.003-05:00

My Vegan MoFo Day 28 entry is a bit overdue! For last week's Iron Chef Vegan Challenge, the secret ingredients were apples and peanut butter....two of my absolute favorites!! The entry was due on Sunday, but I got wrapped up with the whole restaurant thing and totally forgot. woops!

So it's better late than never, right?! I made Local Apple Cuppies with a Peanut Butter Shortbread Crust. A little piece of heaven! A cuppie-- mini like a cupcake, but it's a mini pie--is something I kind of just made up one day, but I'm sure it's been done before. Either way, they're pretty cool and mess-free and tasty!
Aren't they adorable?!Gotta fill the insides super full of local cinnamony apples, of course!Slice it in half and share it with a friend...or just take a pretty picture and eat it all yourself!

Vegan MoFo: Sustainability Sunday!

2009-10-27T18:36:00.009-05:00

Welcome to Day 27 of Vegan MoFo (month of food)!! The KC Vegan Crawl, aka Sustainability Sundays, was hoppin again this past weekend! Lots of great peeps came out to support sustainable, delicious vegan foooooood!

At my supper club, it was Oktoberfest 2009!! All German food all the time!

For the meal: Homemade Vegan Brats with Braised Local Cabbage and German Potato Salad (all local veggies, too!). Of course, there was lots of Organic Kraut to be had!!

For dessert: Apfelkuchen! For all the English speakers, that's German Apple Cake! I got my recipe from The Joy of Vegan Baking and it turned out soooo great! I am in LOVE with this warm, cinnamon-y, moist cake. Love.See, Dane loves the German-ness...And Anna reeeealllly loves the German-ness!!And for the second leg of the vegan crawl, at Dane's place....more local food gooooodness!

Spaghetti Squash Saute: local sketti squash with onions, garlic, mushrooms, zucchini, and olive oil. So many good things all at once!!Lima Beans in Tomato Sauce: lima beans. simmered in tomato sauce. what more could you ask for?! yum!Pomegranate Tart: pomegranates, blackberry jam, and pineapple in a dense, buttery tart crust. I think it actually might be a pan-dowdy due to how it's made and such, but whatever. Just words.Then we all carved ourselves some local pumpkins!! Perfect ending to a lovely, autumnal Sustainability Sunday! Here was my creation....totally fitting to my personality. ha.

Vegan MoFo: Denver, Part III

2009-10-26T16:33:00.007-05:00

It's Day 26 of Vegan MoFo aaaaand it's the last post about Denver! You know you had a lot of good food on a trip when you need three posts to talk about it! Let's do it!

From the Watercourse Bakery, the all-vegan bakery in Denver:

Sweet Potato Cinnamon Rolls! Can you believe it?! I must recreate this pastry!The Scout Cookie! Caramel-Coconut-Pecan Cookie drizzled in Dark Chocolate. Just like the Girl Scout Samoa Cookies you know and loved. Perfection.

Then, for our last lunch in Denver, we obviously had to eat at Watercourse Foods!

I had the Juan Wrap...sliced seitan (subbed for the usual cheese), cilantro pistachio pesto, grilled sweet potatoes, and sauteed mushrooms and onions. Out of this world good. Pesto!!! For my sides, I got the Southwest Quinoa Salad and Mixed Greens with Miso Tahini Dressing. I was elated. But sad this would be my last meal here for a while.
My dessert was the HoHo Cupcake, a take on the classic by Hostess! Rich chocolate cake with vanilla cream filling, vanilla icing, chocolate ganache, and some chocolate chips!! One of the best cupcakes I've ever ever ever had!!! Sarah got the BBQ Seitan Sandwich...sliced seitan, bbq sauce, and coleslaw on those awesome homemade buns...with sides of Mashed Potatoes and Gravy, and Steamed Kale. Holy cow so good! Sarah's dessert was the Apple Pie! So cinnamon-y and juicy. Flaky, buttery crust. Love.
Our friend, Wendy, got the Chocolate Layer Cake a la mode with Cherry Ice Cream! Chocolate and cherry are soooo perfect together!! What more could you want?!

I'm sad to have to wrap up my posts about Denver, since the food was so fantastic. But there are more places to visit and foods to eat/love/crave/write about. Let's go get 'em!

Vegan MoFo: Denver, Part II

2009-10-24T21:06:00.010-05:00

Hey! It's back to food on Vegan MoFo, Day 24! I am going to post the second of my three-part series on eating vegan in Denver, Colorado! I cannot emphasize enough how much delicious food there was!! I ate a. lot. in Denver. Totally worth it!

First off, I went with my friend and fellow dietitian, Sarah. She is awesome and went to all the vegan spots with me! She's an omni, but it's a slow conversion process :) But this girl knows good food, which I guess is why she hangs out with me! haha

Here we are at a local Denver bar, getting our dance on. We don't really drink, so dancing is what we do at bars! There were some awesome local musicians playing and really funny Denver natives dancing with us. Too much fun! I'm the one with the glasses, btdubs. And here we are at the American Dietetic Association Conference. The (kind of) reason we went to Denver in the first place. Besides to eat at good places and see cool stuff. But I guess we wanted to learn about nutrition and stuff, too!

Now for some foooooood! One night, I went with another friend named Sarah, who lives in Denver and is a baker there (woo hoo!), to go play bingo at a bar named Sputnik. Her boyfriend came with us, too. He's a sweetheart. Anyway, it was an adorable little dive hipster place with TONS of vegan options on their menu! The late-night special was their awesome Sweet Potato Fries and choice of dipping sauce...we got the Vegan Wasabi Mayo! Yuuuuum! Spicy in my nose and yummy in my mouth. All at the same time.
Another night, the Vegetarian Resource Group-- which promotes all things veganism and is awesome-- had a vegan dinner at the Mercury Cafe, a beautifully decorated and gorgeously "crunchy" natural foods restaurant. It had really dim, romantic-y lighting, so pics were tough to get. The food was delish, though! A must for dining vegan in Denver!!

The entree: Linguine tossed with Olive Oil, Local Spinach, Tomatoes, and lots of Garlic!

The dessert: Chocolate Cake with a Chocolate Ganache Frosting. Kind of vegan-y tasting (I know they don't all taste that way of course! hello!) but I loved it! Mmmmmm.

On yet another night, Sarah (the one from Denver) and I ate at City O' City. It's a hip/casual/cafe/bar atmosphere, and is owned by the same people as Watercourse Foods. The food is more bar-style, and very amazing!!

We shared the Spinach Salad, which had candied walnuts, apples, miso tahini dressing, and our addition of tempeh bacon bits. zomg. I love this salad!

For our main dish, we split a pizza. Because pizza is just awesomely awesome! We got the La Michelle Pizza, made up of their tasty homemade crust, fig sauce (!), fresh rosemary, sundried tomatoes, capers, and our vegan option of cashew ricotta. Probably one of the best pizzas I've ever had. Very gourmet and very good! If you go here, get this pizza, ya'll!For dessert, we got a nosh from the attached Watercourse Bakery! How convenient! We got the Apple Crisp Bar. Mouth-watering apples combined with tons of cinnamon and a crispy, dense, buttery crust. Love.

One afternoon, Sarah, Carrie (another dietitian from MO) and I had high tea at the Brown Palace Hotel. Very fancy schmancy hotel, very fancy high tea. I got Vanilla Rooibos tea and it was just delightful! I felt like a princess, I must admit. They did too...

There are still more Denver pics to come! Be prepared!

Vegan MoFo: Fun Food Stuff

2009-10-23T19:30:00.004-05:00

I am currently having issues with my camera. aka it's broken! so...here's some good clean food fun to satisfy all your Vegan MoFo needs in the meantime! Enjoy!

Favorite Food Movies:
Supersize Me
Food, Inc.
Soul Food
Ratatouille
Chocolat
--For more food-related movies, check out this site.

Favorite Food Songs:
Come On-A My House, by Rosemary Clooney
Peaches, by the Presidents of the United States of America
Free Cake, by Dadbot
Hey, Good Lookin', by Hank Williams, Sr.
Eat It, by Weird Al Yankovic
--For other good food songs, check out this site.

Favorite Food Holidays:
National Cupcake Day, October 18
National Blueberry Pancake Day, January 28
National Peanut Butter and Jelly Day, April 2
National Hot Fudge Sunday Day, July 25
National Sandwich Day, November 3
(Doesn't include World Vegetarian Day, of course!!)
-- For all the food-related holidays, seriously go here!

What are some of your favorites?? Lemme hear 'em!!