(No Animals) Sufferin' Succotash!

Yeah, cheezy title. sorry. This post is aptly named because I discovered a new vegan-friendly restaurant in Kansas City today: Succotash! This was the first Saturday of the season that I went to the farmer's market in downtown KC, which was exciting in itself, but while I was there, I of course had to eat lunch! So when I saw Succotash, it was obvious what my job was. I had heard it was great before AND my mom had a gift certificate AND I was at the City Market, where it is located....how could I not eat there?? The restaurant is in a warehouse-type space and it is decorated really cool, lots of bright colors, paintings, retro lamps, etc.....Also, they have great food! The Pitch voted them best breakfast in Kansas City! I wouldn't say this applied to vegans, as there weren't really many vegan breakfast items, but the lunch food was wonderful! About 90% of the people who worked there were really nice and helpful, but I guess you always remember the 10% that wasn't. Anyway, one of the girls who worked there was vegan, and she pointed out some options on the menu and substitutions and whatnot.

I had the Veggie Wrap: spinach tortilla stuffed with lemony lima bean hummus (subbed for the eggs and cheese. yuck.) , succotash, sun-dried tomatoes, and spinach, served with a HUGE side of home fries! This was amazing! The succotash was really crisp and flavorful, with tons of dill in it, and the lima bean hummus was amazingly creamy and fresh-tasting. I am in love!My mom had the Veggie Quesadilla: spinach tortilla with grilled succotash, tomatoes, spring greens, sun-dried tomatoes, and lemony lima bean hummus (subbed for cheese again), served with also a HUGE side of home fries. She really, really liked this, too! It was a lot like the wrap I had, since we made so many substitutions to make the items vegan, but we both loved what we had! And it was really reasonably priced! Yesssssss!While we were at the farmer's market, we picked up some Sweet Potato Pasta from Pappardelle's, a local pasta maker/vendor. They had a wide selection of pastas to choose from, but many of them had eggs in them. Luckily, they were really helpful in picking out which did not contain eggs, and I knew which one I had to have when my eyes landed on the words "sweet potato" and "pasta" since I am a carb lover and proud of it! Now I just need to figure out a meal special enough to use this in!We also stopped by a local natural foods store, Green Acres Market, to pick up a few groceries. While shopping, we discovered they had a new vegan item in their bakery: Vegan Chocolate Chip Raspberry Bars! I was pumped, because I love the raspberry chocolate chip blondies from VWAV, and these were inexpensive and already made for me! Lazy points! These were really good...not even close to as good as Isa's, duh....but quite tasty for a natural food store's bakery section! The crust was nice and dense and there was just the perfect amounts of both raspberry and chocolate. Very nice. In unrelated news, we had Waldo Pizza for dinner last night! Waldo is a KC local pizza place that has Follow Your Heart Vegan Mozzerella as a topping option, toooooons of veggie topping choices, and several vegan crust and sauce choices! They even sometimes have vegan cookies and brownies, but only if you go on the right day. Figures. We had the standard Veggie Pizza with Vegan Mozzerella...I added some Italian-Baked Tofu I made once we got it home, you know, for a litte more protein. It was so freakin' delicious!! The traditional crust is just the right thickness and it is soft and flavorful and crisp on the edges and perfect! It is nice to know you can always get a good vegan pizza in Kansas City!

Also eaten this week was my Green Tea-Almond Noodles! It's a recipe I have been working on and thinking about (you know how it is....) for a while now, and I think it is pretty much "there." This Asian-style dish is basically udon noodles, toasted almonds, veggies, and the Green Tea Almond Sauce (below), and it makes for a pretty quick and filling meal on a busy weeknight! This was a perfect pre-LOST treat!

Green Tea-Almond Sauce (makes approx. 2 1/2 cups)

2 cups water plus 2 bags green tea

1/4 cup cold water whisked with 2 Tbs cornstarch

1/4 cup soy sauce

1/2 tsp ginger powder

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp crushed red pepper (optional for extra heat)

1/4 tsp almond extract

1 Tbs maple syrup or agave nectar

2 Tbs Dijon or spicy mustard

Bring water to a boil and add tea bags. Remove from heat and let steep for 5 minutes. Remove tea bags return to medium heat. Add the cornstarch slurry and the rest of the ingredients and whisk constantly for about 5 minutes, until the sauce has thickened to a honey-like consistency. Toss with noodles, veggies, and almonds, and then serve hot or cold!

p.s. Is everybody ready to make Easter dinner tomorrow? What are you fixing?

Noodles and a Taste Test

I have been really in the mood for cooking lately, which makes me really happy! Also, I have been doing this thing where I plan the meals for the next week and make a grocery list to match, which has been saving me a TON of money, time, and stress for cooking...and that makes cooking all the more fun!! Here's a few dinners from the past week...I have been craving noodles, so we've had them several times! mmmmm. nooooooooodles.punk-in pasta...with my home-roasted pumpkin, from La Dolce Vegan (with greens added!) and a side of baked apples! the pasta is whole wheat and made LOCALLY! bonus!
mugwort soba noodles with baked tofu, veggies, and a homemade peanut sauce

freaking amaaaazing tempeh reubens!!! ok, it's not noodles, but sauerkraut is noodl-y looking i guess :)

Okay, now on to the chocolate taste test! Our local natural foods market, Clover's, starting carrying this limited edition Chocolove chocolate that is single-origin, fair-trade, and from a 2007 vintage cacao bean crop! I adore chocolate in all ways, so when Steven and I saw that there were four different varieties, he had the genius idea of doing a taste test! We are now well on our way to becoming chocolate connoisseurs!! The four varieties were: 76% cocoa from Tanzania; 72% cocoa from Ecuador; 70% cocoa from the Dominican Republic; and 60% cocoa from Grenada. They were all some of the best chocolates I have ever tasted...perfectly creamy with a good bite, and a wonderful balance of sweetness and bitterness. We did a side-by-side comparison of the four and here were our results (we cleansed our palates in between, of course!)

(Steve took this picture! how cute :) )

Steven's Picks:
1. Grenada 60%

2. Tanzania 76%

3. Dominican Republic 70%

4. Ecuador 72%

My Picks:

1. Tanzania 76%

2. Grenada 60%

3. Ecuador 72%

4. Dominican Republic 70%

You should give these wonderful chocolates a try...even if you don't do a taste test! Or try doing a taste test with a different favorite food...it is a ton of fun!!!!

Chili and Cornbread--and other stuff, too!

Today being a rainy, dreary day put me in the perfect mood for making one of my favorite comfort meals: chili and cornbread! I love the combination of the sweetness from the cornbread and the spiciness of the chili. it's perfect.Tempeh Chili (with some Tofutti Sour Supreme)

Tempeh Chili (serves 8-ish hungry peeps)

2 T canola oil

2 yellow onions, minced

1 green pepper, minced (reds work here, too!)

4 cloves garlic, finely minced

2 jalapenos, minced

2 cans diced tomatoes

1 cup tomato paste

1 can red kidney beans

1 can pinto beans

2-8oz. packages tempeh

1 T hot sauce

1/4 cup Bragg's or tamari

1 tsp salt

1 tsp black pepper

1/4 cup chili powder

2 T cumin

1 T paprika

2 tsp cayenne

2 tsp chipotle powder

1/2 cup cocoa powder

In a large pot, heat 2 T canola oil over medium-high heat. Saute the onions and peppers until softened, then add the garlic, jalapeno, and spices, then reduce heat to low. Saute for 10 minutes. Add in the crumbled tempeh, return heat to medium, and saute for 5 more minutes. Stir in the cans of tomatoes, tomato paste, beans, Bragg's, hot sauce, and cocoa powder. Bring this all to a boil, then reduce heat to low and simmer for 30 minutes. Serve piping hot with a dollop of vegan sour cream and a chunk of cornbread!

A slice of cornbread with Earth Balance and agave...

Whole Grain Cornbread (serves 8 to 12)

1 1/2 cups cornmeal

2 cups whole wheat flour

1 tsp baking soda

1 1/2 Tbs baking powder

1 tsp sea salt

1/4 cup nutritional yeast

2 Tbs sugar

1/2 cup canola oil

1 cup applesauce

2 cups soymilk

1/2 Tbs apple cider vinegar

1/2 cup water (to rinse out blender left-overs)

1 cup corn

1 jalapeno, minced (optional)

Preheat oven to 350 F. Lightly oil a 9 by 13 pan. Sift dry ingredients into a large bowl. Fold in the corn and jalapeno. Blend the wet ingredients, except the water, together in a blender. Pour in the wet ingredients into the dry ingredients. Pour water in blender and swirl around to get all the leftover batter, then add to bowl. Combine everything until just mixed, but do not over mix! Bake for 2o to 25 minutes, until inserted toothpick comes out clean. Serve warm, slathered with lots of Earth Balance and agave nectar!!

My slice of whole grain cornbread, served with some roasted local squash and breadcrumbs!

A few days ago, I made my favorite Thai Peanut Noodles for dinner, and it was really pretty...but I forgot to post about it! I used mugwort soba noodles, baked tofu, and a saute of garlic, ginger, onions, cabbage, carrots, and broccoli, then topped with my creamy, spicy peanut sauce that I have posted about before. If you've never had a good peanut sauce, give this one a try! For reals.

Thai Peanut Noodles

I have also made some delish desserts this week. I think frosting may be the most important part of a good treat, I must confess! Earlier in the week, I made the Toasted Coconut Cupcakes from Vegan Cupcakes Take Over the World. Holy Moses I loved these! I even made my own chocolate-covered espresso beans for the garnish...I was proud :) These are wonderfully paired with a nice mug of Tahitian Vanilla Hazelnut Yogi Tea with some Silk creamer and agave!!

Toasted Coconut Cupcakes with Coffee Buttercream Frosting and Chocolate-Covered Coffee Beans

Thursday night, I made an AMAZING batch of Banana Brownies with Peanut Buttercream Frosting, based off of a recipe that I like to make at work. Probably the best brownies I have ever made. The peanut butter-chocolate-banana combination is HEAVEN. Yay for over-ripe bananas! And frosting!!

Banana-Chocolate Chip Brownies with Peanut Buttercream Frosting

Banana Brownies (makes 12)

2 large bananas

1 1/2 cups turbinado sugar

2 tsp vanilla extract

1/2 c canola oil

1 cup soy milk

2 cups whole wheat pastry flour

1/2 cup cocoa powder

1 tsp sea salt

2 tsp baking soda

1 cup chocolate chips

Preheat oven to 350 F. Lightly oil a 9 by 13 pan. Blend bananas, sugar, vanilla, oil, and soymilk in blender. Pour into a large bowl. Sift in the dry ingredients and stir until just combined. Fold in chocolate chips. Pour batter into oiled pan and bake for 25 to 30 minutes, until inserted toothpick comes out clean. Let cool completely, then frost with PB frosting!

Peanut Buttercream Frosting

1/4 cup non-hydrogenated shortening

1/4 cup Earth Balance margarine

1 cup peanut butter

1 tsp vanilla extract

1 T soy milk

2 cups powdered sugar

Cream the shortening and margarine together until well combined. Add in the peanut butter and combine some more. Sift in the powdered sugar, 1 cup at a time, adding in the soymilk between batches. After mixing the second cup of powdered sugar, add in the vanilla and whip for about 5 minutes, until smooth and creamy. Refrigerate until ready to use, then spread on cooled banana brownies.

Steve's hand, getting ready to put his brownie into his hungry belly...

Labor Day Soul Food

With the blessing of having a day off of both school AND work (!!) I was able to prepare a real meal for a few friends and myself. Some good 'ol soul food was just what we needed, too!
I have been dreaming about the Blueberry Chipotle Barbeque Sauce that I saw on the PPK blog last week, and I just got a package of Soy Curls from my Pangaea order...the combination was just obvious to me! If you haven't made this super sweet and spicy and tangy and smoky sauce that Isa posted, then you must! immediately if not sooner! I'm sure it would go well on anything, like tofu or tempeh, but it went perfectly with the mildly-flavored and chewy-textured Soy Curls! Here they are up close and personal:

Here is the recipe, courtesy of the PPK Blog!
Blueberry Chipotle Barbeque Sauce (makes about 4 cups)
1 tablespoon peanut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 inch chunk of peeled ginger, minced
2 cups blueberries
1/2 cup veggie broth or water
2 tablespoons ketchup
2 tablespoons soy sauce
2 to 3 teaspoons chipotle powder
1/4 cup molasses
2 tablespoons sugar (or more to taste)
Salt to taste

Preheat a sauce pan over medium heat. Saute the onions in the oil for about 10 minutes, until lightly browned. Add the garlic and ginger, saute for a minute more. Add the blueberries, veggie broth and soy sauce and bring to a boil. Once boiling, add the chipotle, molasses and sugar. Lower heat and let simmer for about 45 minutes, until it’s reduced by about half. It should be nice and thick. Adjust sugar and salt if you need to. Turn the heat off and let sit for about 15 minutes before using, stirring occasionally. (from Isa at the PPK blog)

I served the BBQ Soy Curls with some organic steamed kale and Mac'n' Chreese from Road's End Organics...whole wheat macaroni noodles+ nutritional yeast cheezy sauce= love! Herethey are in their lovely box, ready to be cooked:And here's everything all together... a perfect meal! A little taste of Southern-style food really is good for the soul :)

Thai Peanut Noodles!

Peanut noodles is officially my new favorite meal!!! Noodl-y noodles, crunchy veggies, creamy peanut sauce...what's not to love?! God bless peanut butter, btw.

Here's my recipe...you can change up the amounts to fit your taste buds, appetite level, etc. But no matter what, you're gonna love it! (it looks like a lot of steps, but it really comes together quickly and is soooooo worth any effort you exert. trust.)

Thai Peanut Noodles

Serves 4 to 6...but probably 4 :)


1 package mugwort soba noodles, cooked according to directions on package


1 lb extra firm tofu, drained

1 head broccoli, cut into florets


3 to 4 carrots, shredded


1 cucumber, sliced into half-moons


1/2 head purple cabbage, sliced thinly


1 bunch cilantro, roughly chopped





Thai Peanut Sauce:


1 cup natural peanut butter


1 cup hot water


zest and juice of two limes


1 Tablespoon turbinado sugar or agave nectar


4 cloves garlic, finely minced


2 inches ginger, finely minced


1 Tablespoon chili flakes


1 teaspoon cayenne pepper


2 Tablespoons tamari or Bragg's


1/4 cup apple cider or brown rice vinegar


salt and pepper to taste





1/4 cup chopped cashews, toasted





To make tofu:


Cube tofu and marinate with a few splashes of tamari or Bragg's for 30 minutes. Pour onto a greased sheet pan in a single layer and bake at 350 F for 30 minutes, stirring halfway through cooking process.





To make veggie mix:


Mix chopped veggies and cilantro in a large bowl and set aside.





To make sauce:


Whisk all ingredients together in a sauce pan and heat on low for 10 to 15 minutes, stirring every few minutes, until thick and creamy.

To assemble yumminess:


1. Place cooked soba noodles on plate.


2. Put mixed veggies over noodles.


3. Put baked tofu over veggies.


4. Pour lots of peanut sauce over the top of everything.


5. Garnish with toasted cashews...and I put some Sriracha hot sauce on top, just for good measure!





And then gobble that ish up!!!