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.

Aloo Palak Two Ways

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!

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!!

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!

Breakfast is the Bestest!

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!

This Week in Sustainability...

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!

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!

Swiss Chard Frittata

The more dishes I make from Isa's Vegan Brunch, the more I think that this cookbook is genius! I am not ashamed to say the breakfast/brunch is my favorite meal of the day, so VB and I are a perfect match!

This weekend, I had a bunch of locally-grown swiss chard, and it was obvious how I needed to use it: the Vegan Brunch Swiss Chard Frittata!! This is really easy to prepare and can be made using common vegan cupboard ingredients, and not to mention it is crazy delicious...perfect for a savory breakfast (at morning or at night)!
I served mine with some garlicky homefries, and it was great!! Now I am looking forward to many frittata adventures in the future! God bless you, Isa!

Lemon-Dill Potato Salad

Gonna have a picnic this weekend? You should make this potato salad!! It captures the flavors of summer perfectly and has a great balance of tangy and sweet...it would be perfect with some sandwiches and lemonade on a warm summer day!! I whipped this up after getting some amazing dill at the farmer's market and it turned out really well. Enjoy!!

Lemon-Dill Potato Salad (serves 6 or so)
4 medium russet potatoes, cubed
1 cup frozen peas, thawed and rinsed
¼ cup red onion, diced
2 garlic cloves, minced
¼ cup celery, diced
1 bunch fresh dill, finely chopped
2 Tbs apple cider vinegar
Juice of 1 small lemon
¼ cup dijon mustard
¼ cup vegan mayonnaise
2 Tbs olive oil
1 tsp sea salt
1 tsp black pepper
¼ tsp paprika

Boil potato cubes for approximately 5 minutes, until just tender. Be sure to not overcook the potatoes, as the salad will become too mushy. Drain and rinse potatoes with cool water, set aside to cool completely.In a large bowl, whisk together the vinegar, mustard, mayonnaise, olive oil, lemon juice, salt, pepper, and paprika. Combine until well mixed. Add all other ingredients, besides potatoes, and stir to coat. Lastly, add in the potatoes and stir just until coated with dressing, ensuring to not over mix or mash the potato cubes. Cover and refrigerate until ready to serve.

St. Patrick's Day Dinner and Some Product Reviews

With my love for holidays, celebratory meals, and my Irish roots, I really have no choice but to prepare an Irish-inspired meal for St. Patrick's Day! I made Seitan Corned "Beef" and Cabbage, with Maple-Mustard Roasted Potatoes, and it was so delicious! Unfortunately, it was in the 80's here, so it was almost too hot to make such warm, comforting food! It was worth it, though. Seitan Corned "Beef" and Cabbage (serves 4)
1 lb seitan, chunked
2 stalks celery, diced
2 carrots, diced
1 cup yellow onion, diced
4 cloves garlic, minced
4 cups cabbage, shredded
2 1/2 cups water
1 cup pickle juice
1/2 cup red wine vinegar
1 tsp salt
1/2 cup beet juice (optional)
1/2 tsp white pepper
1/2 tsp black pepper
1 Tbs paprika
1 tsp cloves
1/2 tsp cinnamon
2 bay leaves
1 Tbs mustard powder
2 Tbs ketchup
1 Tbs soy sauce
1 Tbs olive oil
1 Tbs caraway seeds
1 Tbs dill seeds

In a large pot, combine the 2 cups of water, pickle juice, vinegar, and the rest of the seasonings with the chunked seitan. Simmer for 20 minutes, until some of the liquid has reduced. Add in the vegetables and the 1/2 cup water and cover. Simmer on medium-low with the seitan for 20-25 more minutes, until the vegetables are softened and the liquid is mostly gone. Serve with roasted potatoes or Irish soda bread!

Maple-Mustard Roasted Potatoes (serves4)

4 medium russet potatoes, large diced

1 tsp olive oil

Preheat oven to 400 F. Toss diced potatoes in olive oil and bake on a sheet pan for 30-45 minutes, until tender on the inside and lightly browned on the outside. While the potatoes bake, prepare the maple-mustard sauce (below).

1/4 cup spicy brown mustard or Dijon mustard

2 Tbs maple syrup

1/2 tsp mustard powder

1/2 tsp black pepper

juice of 1 lemon

1/4 tsp coriander

1/4 tsp cumin powder

1 Tbs dill weed

Whisk ingredients together in a small bowl until well combined. When potatoes are done roasting, toss the maple-mustard sauce with the potatoes until completely coated. Serve hot, with Seitan Corned "Beef" and Cabbage.

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And now for some product reviews! I have tried a couple of new finds lately, and I have to talk about them!

First up, White Chocolate Wonderful Peanut Butter from Peanut Butter & Co!!! I know, I know, everyone has talked about PB&C0's awesome products, but I am going to put my two cents in! I am in love with this peanut butter! OK, I am in love with peanut butter in general, but this white chocolate variety is definitely the creamiest and sweetest pb I've ever tasted!! I can't wait to try more of their flavors...I think I'll go for the cinnamon raisin variety next...

This white chocolate pb goes especially well on toast with organic raspberry jam!

Next is the Blueberry Lavender Sorbet from Archer Farms, Target's gourmet store brand. If you like sorbet, then you will love this product! I have always enjoyed the flavor combination of blueberry and lavender, and I was very pleasantly surprised when my mom surprised me with this last week! Very refreshing flavor, smooooooth texture (especially for a sorbet), and not loaded with sugar! I'm picturing this on a hot summer day, topped with some chocolate chips and fresh berries....ahh.

Eating it straight out of the carton is also delightful....

Happy Belated St. Patrick's Day!

Lazy Weekend Food and A Little Survey

So this weekend, Steven and I didn't really feel like doing dishes or cooking a ton, so we ate out. A lot of the meals. We were lazy, but we hit up only local restaurants and ate some good food, and had some fun. Yay!

Dinner at Main Squeeze (where I work): The Buddha Bowl...organic brown rice, seasoned organic tofu, broccoli, carrots, cabbage, sprouts, scallions, sesame seeds, and the BEST sauce ever, homemade Sesame Ginger Sauce. Seriously, I want to bathe in this sauce! It is a great combination of salty and sweet and savory and delicious. mmmm....Dessert at Sparky's Ice Cream: Vegan Chocolate-Cherry Sorbet! Sparky's is great because they are a local joint and they always have at least two flavors of vegan sorbet. This was a really great flavor, but my favorites are the chocolate peanut butter and the chocolate banana...

Traditional Sunday Breakfast at Cafe Berlin: The Veggie Tofu Scramble...organic tofu scrambled with onion, garlic, bell peppers, spinach, yellow squash, zucchini, mushrooms, and spices, served with Roasted Potatoes and Sweet Potatoes, and Sourdough Wheat Toast from Uprise Bakery in Columbia...smeared with locally-made organic apple butter, of course! Ooooh, and I had to wash this all down with several mugs of piping hot black coffee, from local Lakota Coffee Company! I love Sunday breakfast!

I did do a little cooking, though! I was craving something really tangy and salty, like the nasty, processed salt and vinegar chips I loved as a kid. Sooo, I made up these Sea Salt and Vinegar Oven Fries! They are really delicious and can go with anything!

One night, I served them with my homemade seitan brats and braised cabbage'n'apples...a nice German feast for a chilly night.

Another night, I served them with my homemade seitan buffalo wings (I am still perfecting this recipe!), sauteed collards, and homemade vegan ranch dressing....a tribute to bar food, but healthy-style.

Sea Salt and Vinegar Oven "Fries" (serves 2)

2 medium russet potatoes, sliced into stick or wedge fries

1 tsp olive oil

1 tsp sea salt

1 tsp black pepper

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 cup red wine, cider, or malt vinegar

Preheat oven to 400 F. Lightly oil a sheet pan with non-stick spray. Toss cut potatoes with olive oil, salt, pepper, garlic, and onion. Spread in an even layer on the sheet pan and bake for 30-40 minutes, turning after 20 minutes. Remove from oven and toss with vinegar. Serve hot.

And now, a survey! Bianca of Vegan Crunk tagged me to complete this survey, so I will obey!

If you want to do the survey, too, then leave a comment saying "interview me!!" and I will pick a couple to tag! GO!

1) If you could only get your protein from one source, which food would you choose?

Seitan! I love its taste and texture, and just how darn versatile it is! Granted, there probably aren't a lot of dessert recipes you can make with it, but I still choose it any day.

2) How did you choose the name for your blog?

My friends are in a band called Peace by Punching, so it is kind of a tribute to them mixed with my love for pastries and my belief that you voice your opinions and beliefs with your food choices.

3) What's your all-time favorite dessert?

That is so hard!! I think I will choose the Raspberry Chocolate Chip Blondie Bars from VWAV for the homemade dessert, and the Cookies and Cream Cake from Chicago Diner for my favorite restaurant dessert.

4) How long have you been veg? And what sparked the change in you?

3 years. I was watching Supersize Me and something just clicked in my brain....it has stuck ever since.

5) If you were president, what's the first thing you would do?

Create a bill that simultaneously bans the death penalty, bans guns, bans factory farming, legalizes gay marriage, gives subsidies to organic and small farms, greens the White House, ends the war in Iraq, and makes gym mandatory in schools. That's a big bill, but I would be up to it!

To play along: 1. Leave me a comment saying, "Interview me." If a few people want interviews, I will randomly pick a couple 2. I will respond by commenting on your blog with five questions. (I get to pick the questions). 3. You will update your blog with the answers to the questions. 4. You will include this explanation and an offer to interview others in the same post. 5. When others comment asking to be interviewed, you will ask them five questions.

Crunk Country Soup...mmmmm....

I am so lucky and so happy to be a tester for Bianca's (Vegan Crunk) cookbook!!! Tonight was absolutely freezing here in Missouri, so I was really excited that she posted a tester recipe for a nice, hearty soup to warm my bones. Country Potato Soup, that is! I typically don't like soup all that much...it tastes good and all, but I am more of a knife-and-fork-meal kind of girl! Anyway, this creamy and filling potato soup really hit the spot. The addition of tempeh bacon was perfect, too, and this really reminded my of my grandma's potato soup I used to eat when I was little! And that's saying a lot!

Country Potato Soup

I served this creamy delight with homemade rolls. Steven's mother makes these amazing yeast rolls, so I had her mail me the recipe so I could make them myself! This Old Fashioned Sweet Roll recipe come from a super-antique and super-cute (also quite sexist. darn.) Betty Crocker cookbook from the fifties. I just tweaked it to be vegan and whole wheat, and voila! Delish! Old Fashioned Sweet Rolls

My First Hanukkah Attempt

Since my last few posts were pretty Christmas-centric, I decided it was my duty to give a shout out to the Hanukkah celebrating folks! I have never tried my hand at any specifically "Hanukkah" or "Jewish" food, but I suppose you don't have to be Jewish to share in the celebration, particularly when it comes to the good food! I don't think I did too bad for my first shot...except that the latkes kept sticking to the pan! I made the Classic Potato Latkes from the VegCooking.com blog, topped with a little Tofutti Sour Supreme, and I served them with my Homemade Brats (using the famous steaming method!) with Organic Sauerkraut and a side of Braised Cabbage and Apples. Now I only wish I had made those fluffy little Hanukkah donuts for dessert!
I was really pleased with the flavors and textures of this whole meal, but I was quite disappointed when I plated everything up and realized it was all kinda tan. There's veggies on this plate, I promise! :) Mono-toned or not, this was a really tasty meal that I would definitely try again! Happy Hanukkah!

What's In My Freezer? What's for Dinner? Why So Many Questions?!

Welcome to Day #23 of Vegan MoFo! First of all, I have to bare a little bit of my self: my freezer! Sassy over at Vegan Coach has tagged me to reveal the inside of my icebox! The Door: Smart Deli Vegan "Pepperoni," Health is Wealth Chicken-less Patties, Vegetable Potstickers, Rising Moon Artichoke-Olive Ravioli, Dairy Free Pesto, A Loaf of Uprise Bread, Earth Balance Shortening, Rolls from Uprise, A Bag of Local Chestnuts, and Baking Soda. Exciting, I know.

The Innards: Leftovers, Sprouted Grain Bagels, A Frozen Banana, Frozen Pumpkin Puree (I made it myself!), Organic Beans, Sunshine Burgers, A Loaf of Uprise Rye Bread, Flaxseeds, Red Raspberries, More Uprise Rolls, A Giant Bag of Seitan, Ezekiel Cinnamon Raisin English Muffins, Artichoke Hearts, Rice Dream Neapolitan Ice Cream...not pictured: frozen corn, hominy, and a carton of my homemade ginger-apple spice-cream. It is packed!

For dinner, I had to make something really delicious for Steven and I because I am leaving tomorrow to go to Chicago for a whole week....I am going to the American Dietetics Association annual national conference, since I am a dietetics student and will be graduating in May...anyway, I figured I had to leave him with a tasty memory of me for the week!
I made BBQ seitan with a homemade barbecue sauce, garlic-mashed organic potatoes, and sauteed greens:

We also had Uprise Bakery rolls with....drumroll....APPLE BUTTER that I made yesterday (yeah crock pot!) from the apples I picked with Steve! I made it with maple syrup, cinnamon, nutmeg, and cloves...and it was wonderful! I wish fall could last FOREVER.

November 4th: Election. Be there.

Breakfast for Dinner!!

My favorite meal in the world has got to be breakfast for dinner!! It is genius, because breakfast food is the best kind of food and you get to make and eat it when you aren't all tired and cranky! Brilliant.
So for dinner tonight, I made Blueberry Pancakes, Gimme Lean Sausage, and Roasted Potatoes. Not the most veggie-filled meal, but it's still healthy :) I promise! For the sausage links, I just used the tube of sausage from Gimme Lean and formed it into links, then pan-seared them in a skillet. To make the roasted potatoes, I diced russet and sweet potatoes, then tossed them with oil, garlic, salt, pepper, and thyme and roasted them for about 30-40 minutes. Super easy, but super tasty!! These pancakes are simply perfect: fluffy and light, yet hearty and not overly-sweet. Plus, they are all whole grain, so you can feel good about eating them for dinner! I used locally-grown organic blueberries in mine, so they were absolutely divine!

Blueberry Pancakes (serves 4)
1 T flaxseeds
1 1/2 cups rice milk, or milk replacer of your choice
2/3 cup water
1/4 cup canola oil
1 tsp vanilla
2 cups whole wheat flour
1/2 cup corn flour
2 Tbs baking powder
1 tsp salt
1/4 cup organic sugar
2 cups blueberries (if frozen, thaw first)

In a blender, blend all of the wet ingredients together until the flaxseeds are completely ground. In a large bowl, sift all of the dry ingredients together. Gradually pour the wet mix into the dry mix and gently stir until just combined. Do not overmix!
Heat a skillet over medium heat and spray with non-stick spray. When skillet is nice and hot, measure 1/2 cup of batter and pour onto the skillet. Spread out the batter to make pancake about six inches in diameter. Drop 10 to 15 blueberries evenly on the pancake as it cooks. Let the cake cook for a few minutes, until it starts to bubble on the surface, then gently flip pancake over to cook the other side for a few more minutes. When browned on both sides and not doughy in the middle, transfer to a plate and cover with a towel to keep warm. Repeat the cooking process seven more times until all the batter is gone, making eight pancakes total. Serve warm topped with maple syrup and more blueberries. WWWOOOOOWWWW!

Here's a nice stack of nekkid blueberry pancakes, ready to be dressed with warm syrup!

For the grand occasion of the first presidential debates, I thought I should celebrate by baking a yummy dinner and eating some delicious baked goods! I made the Date Crumb Squares from the Candle Cafe Cookbook. Ever since I ate at the Candle Cafe when I visited New York in May, I often think about that restaurant and how amazing the food is! I finally broke down and ordered their cookbook online! Thank goodness I did, because there are so many great recipes in this, you should definitely check it out!! Anyway, these bars are really tasty! A new way to use dates is always good...underused for sure! The crust is sweet but not too much, and crumbly in a way reminiscent of a nice apple crumble. They are actually quite healthy, so make up a pot of hot tea...perhaps Earl Grey...and dig in!

Date Crumb Squares (makes 12)
1/2 cup dates

4 cups oat flour

4 cups rolled oats

3/4 cup chopped walnuts or pecans

1 cup safflower, or canola, oil

1 cup maple syrup

1 tsp almond extract

1/2 tsp sea salt

The day before making these bars, soak the dates in a cup of warm water to soften. Drain, put the dates in a food processor, and blend until smooth. Preheat the oven to 350 F. In a large bowl, combine the flour, oats, and walnuts and mix well. In a separate bowl, blend together the wet ingredients and salt. Combine the two mixes together and mix well. Press half of the mixture into a greased 12 by 6 pan. Spread the pureed dates over the dough, then top with the remaining half of the mixture and press down to make an even surface. Bake for 30 minutes until the crust is lightly browned. Let cool, then cut into squares.

That's not all I baked this week....

I also baked a batch of lavender chocolate chip cookies!! God I love these cookies! They are even more perfect dipped in vanilla hemp milk!! This picture is Steve's hand doing just that! To make these beauties, make the Chocolate Chip Cookie recipe from the Joy of Vegan Baking, and add 1 cup of dried lavender flowers to the batter when you add the chocolate chips. Holy crap! Whoever first thought of combining chocolate and lavender deserves a kiss on the mouth.

Weekend Goodies

For the first weekend after school started, what better way to celebrate and relax than enjoying some yummy food?! Last night, we had a pot luck and bonfire...perfect for commemorating the end of summer! Here are some of the things people brought (and almost everything was vegan! what good friends!):

A green bean and almond salad:

Fresh Watermelon...in lovely ball form:

Vegan Rice Krispie Treats:
And homemade sausages!! These were soooo awesome!!

Here is Sarah making up the brats...she based them on Julie Hasson's recipe, which is apparently super-easy! and tasty! Sarah is an awesome cook!!And here's the Picnic Potato Salad I made, with three different kinds of potatoes-purple, new, and sweet:

Picnic Potato Salad (makes about 4 qts.)

1 lb. new potatoes, diced

1/2 lb. purple Peruvian potatoes, diced

1/2 lb. sweet potatoes, diced

3 carrots, shredded

1 cup peas

1 red onion, diced

3 cloves garlic, minced

1 cup celery, diced

1/2 cup chopped parsley

Juice of 1 lemon

1 cup Vegenaise

1/4 cup dijon mustard

1 tsp salt

1/2 tsp pepper

1/2 tsp paprika

1 tsp dill

In a large pot of salted water, boil the potatoes until just tender...but don't overcook! please!

Drain potatoes and run cold water over them to stop the cooking process. Set aside to cool.

Combine all of the vegetables and cooled potatoes in a large bowl. In a smaller bowl, combine the lemon juice, mustard, veganaise, and spices. Pour dressing over potato-veggie mix and gently stir to coat everything evenly. Chill for 30 minutes or so before serving.

For the bonfire, Steve and I bought some Sweet & Sara marshmallows...in toasted coconut flavor! These made AMAZING s'mores!!! I am now obsessed.
For our Sunday morning breakfast tradition, a bunch of us met up at the awesome Cafe Berlin...seriously the best breakfast in town! There are tons of vegan options, they use local veggies, and the staff is wonderful. What's not to love??
I had the Mediterranean Breakfast--a favorite for sure!!
It's a big plate of tofu scrambled with scallions, parsley, and spinach...with a mound of their homemade hummus, homemade (delicious) pita bread, local cherry tomatoes, and kalamata olives. This is worth getting up early for!

Have a good Labor Day! :)