A Buffet of Recent Eats

I've had a bunch of pictures hanging around for a while, so instead of reviewing each recipe I thought I would just post the pretty pictures.  Enjoy!

Jerk Asparagus and Chickpea Piccata

Appetite for Reduction

Chicken Salad Sammy

The Best Veggie Burgers

Curried Red Bean Pilaf with Walnuts and Raisins

Vegan on the Cheap

Strawberry Rhubarb Crumb Pie 

theppk.com

Cajun Beanballs and Spaghetti

Appetite for Reduction

Thai-Style Pineapple Rice Salad

Vegan on the Cheap

Fronch Toast with mango coconut salsa

Vegan with a Vengeance

Cook Book Challenge Week #11

Vegan Brunch

Wednesday's Menu:  Red Flannel Hash and Chorizo Sausages

Thursday's Menu:  Navy Bean Gravy

I should be out running this morning, but I think my stomach is still trying to decide what to do with the greasy goodness of last night's Beer-Battered Tofu.  What else is there to do, but to eat a bowl of cereal and finish blogging about this week's meals?

On Wednesday, we made another pretty simple meal-- Red Flannel Hash with Chorizo Sausage.  I have to admit, this was the first time I bought a beet.  I've never been a huge fan, so I don't go out of my way to find or eat them.  Chad, on the other hand, loves beets, which is why he picked this recipe.  It came together really quickly, just chop the potatoes and beet, heat in a pan for a bit, then toss in the oven.  Before we chopped everything for the hash, I started the sausage, which is basically steamed seitan in sausage form.  The dough was pretty wet and I had just enough vital wheat gluten, but they turned out pretty perfectly.  Next time, I'll make sure to wrap them in extra aluminum foil, because each sausage exploded out of it's wrapper in the steamer.  I chopped two into slices and pan fried for a bit before serving.  This meal was pretty filling and definitely had a "meat and potatoes" feel.  Next time, I would make sure to plan for a fruit or vegetable on the side. I can also see adjusting the beans and seasonings in the sausage for different occasions, because it was fairly easy to make.

Our third meal of the week was Navy Bean Gravy with "buttermilk" biscuits.  This gravy was amazing!  Biscuits and Gravy is another one of my favorite breakfast meals.  So far, we've only used the Gimme Lean Sausage with a basic butter, flour and milk gravy.  The Navy Bean Gravy doesn't even compare!  It's so thick from the blended beans and flavorful from the surprisingly few seasonings.  After the gravy thickened up a bit, I added about a cup of pinto beans and a teaspoon of fennel seed to give it a little sausage-y flavor.  I will definitely make this gravy again, because it is WAY better than my simple gravy!

At the end of the week, I loved "Vegan Brunch" as much as I thought I would.  I checked this book out from the library, but it might need to join my collection soon!  We really enjoyed everything we made this week and recipes were all pretty quick and simple.  There are still many things I really want to try, like the Bagels, English Muffins and Scones.  Someday, I'll get through everything!

Cook Book Challenge Week #11

Vegan Brunch

Tonight's Menu:  Peanut Butter Waffles and Revamped Tempeh Bacon

First of all, yum!  I've been looking forward to "Vegan Brunch," because what's not to love about brunch?!  We started the week out with two pretty simple recipes.  The Peanut Butter Waffles were delicious and super filling.  They weren't as peanut buttery as I expected, but I can't really complain.  We topped them with sliced bananas, maple syrup, powdered sugar and a few extra peanuts.  I was full after the first one, but managed to eat a second!  Next time, I think I will use crunchy peanut butter, because Isa suggests it will give the waffles more peanut flavor.  In other waffle-related news, I finally figured out how to make the perfect waffles with my 5-year old waffle iron.  I usually have it set to the highest setting and my waffles split in half, but tonight I remembered to turn in down to medium-high and, like magic, all the waffles came out perfectly!

We've made the Tempeh Bacon from "Vegan with a Vengeance" before and it was pretty good... but the Revamped Tempeh Bacon is unbelievably better.  It tastes just like, if not better than, the Fakin' Bacon we buy at the store and is way cheaper to make.  I loved the flavor combo and although I thought that one tablespoon of liquid smoke might be overpowering, it was perfect.  I added all of the marinade to the pan after the pieces "fried" for a little bit and let it simmer down.  They came out with a nice little crunchy, crispy bite.  I have a feeling we might make this often now, especially since we just stocked up on tempeh from Trader Joe's!

So, that was dinner tonight!  I don't even think I have room for dessert while I watch "Biggest Loser."  Maybe that's a good thing... 

Cook Book Challenge Week #7

500 Vegan Recipes

I sat out of the challenge this week.. bummer!  I sent Chad to the bookstore to pick up a copy and he came home with "1000 Vegan Recipes."  I went back to the bookstore to exchange it and they were out of "500 Vegan Recipes."  Ugh!  

This picture is so sunny, I had to share.  I made these last weekend  while visiting my mom.  She had some super ripe bananas that were just about garbage, so I turned them into breakfast!  The recipe is "Banana-Walnut Breakfast Muffins" from "1000 Vegan Recipes."  I used half all-purpose flour and half whole wheat pastry flour and doubled the walnuts.  If I make them again, I would probably add a few more walnuts, because I love the crunchy texture. 

I have the cookbook for next week, so all I need is a shopping list and I'm ready to go...

Cook Book Challenge Week #4

Vegan with a Vengeance
Wednesday's Breakfast: Tofu Scramble and Tempeh Bacon
Thursday's Dinner: Falafel and Tahini Dressing

On Wednesday, we couldn't leave the house due to all of the snow!  We managed to shovel out the driveway and patio, but beyond that.. things weren't looking too promising.  We even had to help a neighbor who was stuck on our street.  Since Chad spent most of his morning shoveling the driveway, I made a delicious, hot breakfast.

sunshiny yellow

We used the Tofu Scramble recipe and added tomatoes and spinach.  I think I added a little too much turmeric, because the tofu was a super bright, sunny yellow!  Chad was excited to use some extra nutritional yeast, too.  I also decided to try making Tempeh Bacon.  We buy Fakin' Bacon once in a while, but it's so much more expensive than plain tempeh.  I was missing a bunch of ingredients (and since I couldn't just make a quick trip to the grocery store) I had to make a few substitutions.  I was surprised with the homemade version, and it will definitely save us some money!  If you're curious about tempeh bacon, it doesn't really taste like or replace bacon, but it's really good on sandwiches (like BLT) or as a side (for breakfast), plus it's packed with protein and is extra healthy because it's a fermented food. 

We also planned to make Falafel on Wednesday.  We had everything we needed (chickpeas, pita, etc.), but didn't have any of the fresh produce (cucumber, tomatoes, parsley) to accompany it.  AND since our street still wasn't plowed by dinner time, we waited until Thursday.  I was looking forward to making the falafel, because Chad and I both really like it.  The only time I actually made it, I cheating by using a mix and wrote about it here.  We've had it several times, including from Doener stands in Germany, at  Reza's in Chicago and from the buffet at Holy Land Diner.  I read some suggestions from others over at PPK, so I decided beforehand that I would bake, instead of fry the falafel.  I followed the recipe almost word for word, only omitting the onions.  I thought it looked pretty dry and crumbly, so I was unsure how it would stick together.  After some time in the refrigerator, it was surprisingly easy to mold.   Also, while that was "chilling," I whipped up the Tahini Dressing, which was not only easy and tasty, but was also a good way to use up some more of the parsley.  

pitas, loaded and ready to go

We baked the falafel using a little leftover garlic oil from the dressing for 20 minutes at 375.  Then, to make them a little crispier, I pan fried each for about two minutes on each side.  We stuffed them into the pitas with red onion (on mine), cucumbers, tomatoes, romaine, baby greens and a generous slather of the dressing.  They were scrumptious... even better than I expected after baking them.  They didn't have quite the crunch they normally have from frying, but they definitely had a great taste from the parsley and seasonings.  They really weren't as much work as I thought, and besides refrigeration, were fairly quick to make.  I can add this to the "make again soon" list at our house!

Thoughts after week four of the challenge?  I think that "Vegan with a Vengeance" is still my favorite vegan cookbook.  There is such a variety of recipes, and they're all pretty quick and simple... even, as I learned this week, ones that I thought would were daunting or difficult.  We have a Post-in stuck inside the front cover scribbled full of things we still want to make, so this cookbook will be well-loved well into the future!

Cook Book Challenge Week #4

Vegan with a Vengeance
Today's Breakfast: Coconut Pancakes with Pineapple Sauce
Today's Dinner: Brooklyn Pad Thai Noodles

No school today called for a "real" breakfast and special dinner.  I'll admit I was a little unsure about the Brooklyn Pad Thai Noodles for a few reasons-- I haven't used some of the ingredients in the recipe, I've never actually "prepared" tofu, the ingredient list and preparation were a little lengthy and I wasn't sure that I'd like the end product.  I have to say... I was wasting my time worrying!

not your everyday pancake, here!

I'll start with breakfast first.  Like I've said before, I LOVE pancakes.  They're a quick and delicious breakfast, but they feel a little special.  The recipe was simple and I followed it pretty much as written, only subbing agave for maple syrup because I was out, and whole wheat pastry flour for the all purpose flour.  I read in the "perfect pancake" section that it helps to let the batter rest for a while, so I started the sauce, which was easy work, before finishing the pancakes.  I greased the griddle with coconut oil (the smell still amazes me) and made giant pancakes.  They came out a perfect, golden brown.  We topped them with the pineapple sauce and a few extra coconut flakes.  These pancakes were AMAZING!  The coconut in the batter gave them a little crunch, the nutmeg was just right and the warm pineapple sauce was just sweet enough.  Even Chad, who thinks we eat pancakes too often, was really impressed.  This is definitely something we'll have again and a simple, tasty recipe to share!

you should make some, too!

As I alluded to earlier, I was nervous about tonight's recipe... BUT now I can't wait to make it again!  It was one of those meals that you're almost sad to eat the last bite because it's so delicious.  It tasted and looked like something you would order at a restaurant (which according to the recipe blurb, is common in NY).  The tofu was a little chewy, a little crunchy and it really absorbed flavor from the peanut oil and sauce.  The scallions and cilantro gave the dish a ton of fresh flavor and the bean sprouts added some more crunch and texture.  Chad and I couldn't stop raving about every forkful as we gobbled up the noodles.  Preparation was easier and quicker than I expected, and the final product was more amazing that I could have hoped!  This is definitely something I'm looking forward to making again... soon!

School has already been canceled for tomorrow, so we have another extra day to play!  And eat!

Cook Book Challenge Week #3

The Urban Vegan
Friday's Menu: Fettucine Alfredo and Choco-Coco-Oat Bars
Today's Breakfast:  Better Than Buttermilk Pancakes

dinner's ready!

Friday's dinner was Fettucine (capellini, actually) Alfredo.  It was really quick to make and I followed the recipe pretty closely.  A few changes I made were using about half of the pasta, cutting the Earth Balance from six to four tablespoons (I just couldn't bring myself to use ALL the butter), adding a few Italian seasonings and fresh broccoli.  The sauce was pretty easy to make.  I read somewhere else that people had trouble with the sauce thickening, so I added a bit more than a tablespoon of cornstarch and a little extra nutritional yeast.  The sauce still wasn't "thick," but it was an okay consistency.  It was pretty flavorful, but not exactly "Alfredo."  I haven't had fettucine Alfredo in years, even though I used to LOVE it, I couldn't bring myself to eat it, knowing it's so unhealthy.  This sauce wasn't quite as rich, but it was a decent substitute.  It was also really easy to make, so I can't complain there.  We served it sprinkled with extra nutritional yeast and a glass of wine!  Some crunchy garlic bread and a fresh side salad would've been a good addition.

crumbly goodness

I always like to make a dessert or something special on Friday, since we have extra time, so I flipped through the dessert chapter.  I found "Choco-Coco-Oat Bars" and had everything I needed.  As chance would have it, I had picked up some random ingredients at Whole Foods last time we were in Madison (coconut oil, unsweetened coconut flakes and dark chocolate chips), which was just what I needed for the recipe.  I haven't used coconut oil before, but as soon as I opened the jar, I could smell the amazingly sweet scent-- not what I expected from oil.  I also used a little to grease the pan.  I love the smell and hopefully I'll find another use soon!  The bars definitely satisfy a sweet craving, without being too incredibly unhealthy.  I'm not sure what I did, but they didn't exactly turn into "bars," more of a crumble.  Maybe I didn't let it cool long enough before digging in.  The way it turned out, I can imagine it would be even better with a scoop of coconut ice cream!  (Note: this morning they have cooled into real bars.)

topped with EB and syrup

This morning Schatzi woke us early (by early, I mean before 8:00), so I whipped up the pancake batter right away.  I left the batter pretty thick; the recipe called for up to an additional four tablespoons of milk.  I greased the griddle with coconut oil (yay!), and it gave the pancakes just a little added sweetness.  As far as pancakes, I would say they were pretty standard, nothing too exciting or out the ordinary.  I planned to make the apple cinnamon variety in the recipe, until Chad snacked on the apple earlier in the week!  Not a bad recipe, but not one I'm super excited to make again.

Another week of the challenge is on the blog.  What did I enjoy about The Urban Vegan?  I really liked the Chickpea Chili Burgers; this is definitely something we'll make again and probably often.  I liked all the variety in her recipes, even though we stayed pretty simple again.  I didn't recognize a lot of the recipes, so that may have added to my apprehension.  I don't think this is a book I'm dying to buy, but I would check it out from the library again and try a few more things.

When I asked Chad what he thought about last night's meal, his only comment was "Good."  Guess that answer is good enough :)

Breakfast and Books

Looking forward to a lazy weekend, since haven't had a weekend without plans since December!  Our big plans are making Orange Cranberry Muffins for breakfast and spending the rest of the morning at Barnes and Noble. 

Maybe a new book or magazine?  We'll see if I'm feeling crazy :)

Cook Book Challenge Week #2

Veganomicon: The Ultimate Vegan Cookbook
Today's Menu
Breakfast: Pumpkin-Cranberry Scones
Dinner: Mac Daddy

I received "Veganomicon" as a Christmas gift from Chad's parents this year.  I was so excited, because I always flip through it at the bookstore and think of it as "The Betty Crocker of Vegan Cooking."  I've tried a few things so far, but this week I'm adding to the list... 

served with sliced blood oranges

Breakfast is my FAVORITE meal of the day, so I was excited to have some extra time this morning.  I love pancakes, waffles... the usual breakfast suspects.  Veganomicon has some delicious recipes-- Chocolate Chip Brownie Waffles, Blueberry Corn Pancakes.  Chad didn't want pancakes or waffles, he wanted tofu scramble.  Veganomicon doesn't have a recipe for tofu scramble.  We almost settled on a bowl of cereal, but I finally found Pumpkin-Cranberry Scones and we agreed on that.  As a bonus, we already had everything we needed!  I also finally had a good reason to use my new Penzeys spices from Chad's mom.  I don't know if it was my flour (I don't buy white all-purpose, so I always have to adjust), how I cut in the butter, or my inexperience in scone-baking, but we ended up with more of a cake than the dry, crumbly scone I was anticipating.  Either way, they were delicious and just the right thing to munch on while we disassembled the Christmas tree and packed away the decorations.  

looks good enough to eat?!

On to dinner... I've really been craving mac and cheese lately.  A while ago, I made my first vegan attempt with Stovetop Cheezee Mac from "Vegan on the Cheap."  I wasn't super excited about it, but it made good leftovers as Chili Mac.  So, when Isa and Terry warned in the blurb that this is a recipe to share with "vegans and vegetarians" because people are "sketchy about nutritional yeast," I was a little worried myself.  In the end, it was better than I hoped.  I followed the recipe pretty closely, only I didn't realize that I was supposed to make a double batch of the Cheezy Sauce and tossed in some frozen spinach that I had on hand. It turned out rich, creamy and delicious.  I topped it with some Adobo seasoning for a little spice.  Chad claimed the leftovers for lunch, so I guess we've found another keeper!

Tomorrow we're going to try home-made seitan for later in the week... hopefully I have more luck with that than the scones!