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.

Pomegranate and Caramelized Pecan Muffins

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

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

Pure Comfort: Vegan Country "Ham" and Beans

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

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

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

1 cup soymilk
2 Tbs whole wheat flour

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

Off The Kids Menu...

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

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

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


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

Chi-Town Treats!

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

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

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

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

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

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

Chile Spiced Mango!!

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

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

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

The reuben going....

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

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