Local Rosemary Apple Cobbler

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!

Local Pumpkin Curry and Tamarind-Date Chutney

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.

Lemony Lima Bean Spread and Zucchini Sandwich. Heavenly.

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!

Rhubarb All Day Long: Big Crumb Rhubarb Coffee Cake!

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

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!

Pretty in Pink: Lemon Rhubarb Preserves

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

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!

Best Ever Berry Cobbler and Creamy Vanilla Ice Cream!

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!!!

Urban Housewife Testers!

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!!

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

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.

Off The Kids Menu...

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!

A Brunch-y Ode to Winter

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!!

All The Glory That Is Seitan Piccata...

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!

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.

A Week's Worth of Deliciousness

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! :)