Food From the Heart and For the Heart.

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!!

Hearty and Wholesome Winter Eats

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.

Biscuits & Gravy!! My new favorite food!

This past weekend was the third installment of my weekly supper club on Sundays! Kind of an underground restaurant kind of thing, I guess you could say. I have been wanting to make breakfast for one of the meals, so I figured this week was better than any! I have also been a little obsessed with biscuits and gravy...so this was the only breakfast food I could even fathom making.

Here are the fluuuuuffy biscuits.....Then they got smothered in a creamy, rich mushroom gravy! Duh. On the side, I made homemade seitan sausage patties, which turned out brilliantly for my first try, and a Local Potato Hash made with local yukon gold and sweet potatoes, homegrown peppers and tomatoes, garlic, and local onions. This was a superb and filling breakfast...I think everyone else was pleased as well!

And for a nice little after-breakfast dessert: Parfaits! The fruit was a mixture of local peaches, watermelon, and pawpaws....mmmm...and on top was vanilla soy yogurt and a sprinkling of my homemade granola! Perfect ending to a perfect breakfast!

Birthday Treats for a Birthday Girl

Birthdays are a wonderful reason to celebrate with delicious food...especially if you are a foodie, like me! My 22nd bday was a few days ago, so here's a few treats with which I was blessed on my special day!!

Even though it was my birthday, I did do a little cooking. One, because I love to cook, and two, because I really wanted biscuits and gravy on my special morning for breakfast...and there was no one else around who could make them like I like them! Anyway, I made up some whole wheat biscuits and herbed tofu sausage gravy (still working on this recipe! I'll put it up after it's perfected.) for my mother and myself. It was a great morning!

For my birthday lunch, my mom took me to one of our favorite restaurants in Kansas City, and the world, Eden Alley! I had my favorite menu item: the Sweet Potato Burrito! It is a big flour tortilla stuffed with roasted rosemary sweet potatoes, homemade hummus, and brown rice, topped with fruit salsa and served on a bed of organic baby greens. This is such a refreshing meal on a warm summer day!

My mom had the Falafel Platter, which is their homemade baked falafel patties with brown rice, homemade hummus, and warm local pita bread! She loved this dish, and I loved the bite I snuck from her plate!For dessert, we split a piece of their Carrot Cake with Cinnamon Icing and Candied Walnuts...I love carrot cake so much!! This was delish!We also split some of their homemade vegan ice cream! You can't have your birthday cake without ice cream! We got the Coconut-Chocolate Chip Ice Cream and it was mind-blowing! I love the creaminess of the ice cream interspersed with crunchy bits of frozen chocolate chips!!
For my birthday dinner, my dad and his family took me to Waldo Pizza in Kansas City. I adore this place! They are one of the few pizza joints that carry vegan mozzarella and they have tons of veggie toppings! They even have a special vegan menu. So sweet.

For my pie, I got vegan mozzarella, artichoke hearts, kalamata olives, and roasted red peppers. This was amaaaazing! Sweet and salty and savory and wonderful.
Aaaaaand they even had vegan cupcakes! My dad and I both got the Cappuccino Cupcakes. I have to say that this was one of the BEST cupcakes I've ever eaten....and that's been a lot of cupcakes! He thought it was amazing, too! It was just sooooo moist and rich yet light and had the most intense cappuccino flavor! I want one now just thinking about it!

While I was visiting my family in KC for my birthday, I also had to hit up the all-vegan restaurant, Cafe Seed! This place has food that would make anyone want to go vegan!

My mom and I each had our respective favorites: I had the Chik'n Sandwich on a Biscuit (which IS what I will eat in Heaven everyday.), served with an awesome side salad... And my mom got the Veggie Burger on a sprouted wheat bun, served with awesome homemade thick-cut fries. This burger has caramelized onions on it, folks! These people are NOT playing around!!

And, since it was my special week, my mom even surprised me with some sorbet! This is the Pomegranate-Blood Orange Sorbet made my Archer Farms, one of the Target gourmet store brands. OMG this sorbet tastes like a push-pop from my childhood!!! And it is beautiful! Tastes really good topped with some frozen berries, too! Aaaaah, summer is here!!

Which Came First...The Biscuit or The Gravy?

I celebrated my first morning of spring break (my last one ever!) with making a delicious tester recipe for Bianca's Cookin' Crunk cookbook....Whole Wheat Butter(Soy)milk Biscuits with Sausage-Sage Gravy!! This is what breakfast is supposed to be, folks. Warm and comforting and aromatic and filling and yummy. This was worth getting out of bed!
I used Gimme Lean Faux Sausage for the gravy, which has FRESH SAGE in it, and the result was fabulous! I think I will just have to make these tomorrow morning, too!

How could you ever skip breakfast if you had THIS waiting for you???

Happy Pi Day!

Happy Pi Day!...yeah, 3.14, nerdy, I know. I had to celebrate with a pie, of course! I opted for cherry pie, with a whole wheat crust from scratch. This was my first cherry pie, so it wasn't perfect. I thought the filling didn't come out quite as gooey and sweet as cherry pies I've had in the past, but it was still pretty good! I mean, come on, it is a pie!

Here is the topless pie, brimming with big cherries...

And here is the pre-bake pic...A peek inside, post-baking...The final masterpiece....any day can be a holiday, or an excuse to make dessert!

Also, I have another tester recipe for you, courtesy of lovely Vegan Crunk Bianca's upcoming cookbook! This week was a Vegan Buttermilk Biscuits with Gravy...a southern staple that is just delicious. The twist on the recipe was that it is a Chocolate Gravy! It may sound kind of weird at first, but I trusted Bianca and gave it a shot...and it is so good! It is kind of like the down-home version of the European tradition of Nutella with pastries for breakfast! It reminded me a little of a thinner pudding, but it wasn't too sweet or anything. I'm thinking it would be even better to put a little raspberry jam on the biscuits and THEN pour some chocolate gravy over the top of everything...now I've just gone too far!

Tester Chili and Sweet Potato Butter

Being a tester for Bianca's (Vegan Crunk) upcoming cookbook has gotten me really excited to cook recently! With only two dishes down, and I can already tell this is going to be a wonderful testing process and an even better final cookbook!
The first tester recipe this week: Chipotle Chickpea Chili! This is one hearty chili...packed full of beans, chipotle peppers, and a few other surprise ingredients...and it is really delicious! It was just perfect on a cold night like tonight! I served it with sauteed greens and some of my homemade whole wheat biscuits. And yes, that is my homemade sweet potato butter slathered on those little biscuits!
Since I'm not able to give you the chili recipe (I can keep a secret!), I will give you my recipe for sweet potato butter! It's made in the crock pot, but you could use a pressure cooker if you have that instead. Here's a picture of the little cubes going into the beautiful red crock pot:
Sweet Potato Butter (makes about 3 cups)
1 1/2 lbs sweet potatoes, peeled and diced
1 qt water
1 Tbs cinnamon
1 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
pinch of cayenne pepper
1/2 tsp salt
1 Tbs sugar
1 Tbs maple syrup or agave nectar
juice of 1 lemon

In a medium or large crock pot, place the water, diced sweet potatoes, and sugar. Turn on to high and allow to cook for at least 8 hours, or until the sweet potatoes are very well cooked and the water has almost completely reduced. Add the spices, salt, maple syrup, and lemon juice to the cooked sweet potatoes. Stir and cover again. Allow to cook for 2 more hours on high. Turn off heat and allow to cool. Pour mixture into food processor or blender and puree until smooth...an immersion blender would work here too! Put into jars and refrigerate.
**If there seems to be extra water in the crock pot after cooking the sweet potatoes, drain a bit off before adding the spices, etc.**

The cold weather of winter has made me crave more rib-sticking and homestyle foods. Some examples from this past week:

Oven-"Fried" Zucchini

(based on my oven-"fried" okra recipe)

Hot Sauce-Glazed Tempeh (from Veganomicon) with

Maple Dijon Mashed Potatoes and Roasted Broccoli

--I will have the potato recipe soon...it's my WIP Wednesday dish!--

More tester recipes and homestyle cooking to come!