love at first bite

Garlicy Red Lentil Soup

2010-06-13T14:01:00.000-07:00

We used 1 1/3 cups of red lentils, double that amount in veggie broth, 1 diced onion, 3 minced garlic cloves, 1 tbsp of diced fresh oregano, 1 tsp fresh thyme, and 1 tsp of apple cider vinegar. We tossed the garlic, onions, and carrots with some olive oil over medium heat for a few minutes, then added the lentils and broth, and covered and simmered for 20 minutes. Then we added the fresh herbs and continued simmering for another 10 minutes. Last we added the apple cider vinegar and served with fresh cracked black pepper!

Vegetable Tofu Tagine

2009-06-25T12:32:00.000-07:00

A tagine is a popular stew from Northern Africa named after the clay pot in which it's traditionally cooked. This is my attempt to recreate the vegetable and couscous tagines I had while visiting Morocco many years ago. I also wanted to finally make use of a box of risotto-style couscous that's been sitting in my pantry forever! I used the vegetables I happened to have at the time, but I think green beans and cauliflower would have been great in this also.

Veggies:
1 zucchini, chopped into half moons
3 carrots, chopped into half moons
1 onion, chopped
3 cloves garlic, minced

Spices:
1 teaspoon garam masala
1 teaspoon cinnamon
1 teaspoon cumin
1/4-1/2 teaspoon cardamom
Handful of fresh cilantro

1 box of pearl couscous
1 package of extra firm tofu

To prepare the tofu, we preheated the oven at 375 degrees, pressed and sliced the tofu into triangles, marinated in sesame oil, soy sauce, and garlic powder, and baked for 30-40 minutes, flipping the tofu halfway through.

For the couscous, I followed the directions on the box. Since it was the larger pearl couscous, it required 10-15 minutes of simmering like pasta. I started with the vegetables, adding a little olive oil to a medium sized pot over medium-high heat, then the onion and garlic, then the carrots and zucchini. Next I added 2 1/2 cups of veggie broth and the couscous last. After the stew to came to a boil, I covered and simmered for about 15 minutes, stirring frequently to make sure it wasn't sticking to the bottom of the pot (which it did). I served it up with the baked tofu in a fancy design!

Tempeh Bolognase Pasta

2009-06-22T18:23:00.000-07:00

I haven't posted in a while because I'm being treated for an ulcer which sadly means boring, bland foods. Here's something Simon made for himself the other night. Another great use of Vegan with Vengeance's sausage tempeh crumbles, this time sauteed with a can of diced tomatoes, served over whole wheat spaghetti, and topped with kalamata olives!

Stir-fried Rice in a Spicy Peanut Sauce

2009-05-04T04:59:00.000-07:00

Main:
1 cup of brown rice, cooked
1 head of broccoli, chopped into crowns and steamed
1 tablespoon sesame oil
3 carrots, sliced
1 onion, sliced
4 garlic cloves, minced
1 tablespoon ginger, minced
1 container of extra firm tofu
handful of freshly diced cilantro

Sauce:
1 cup of veggie stock
2 tablespoons of peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar (apple cider, white wine, or rice)
1 teaspoon of dried red pepper flakes (add more or less for desired hotness)

We started by adding the rice and water to the rice cooker, and prepared the tofu by draining, pressing, and marinating it with some soy sauce, garlic, and chili pepper flakes. We like to bake our tofu nowadays so we also preheated the oven and baked the tofu on a lined cookie sheet for about 30 minutes.

Next we prepared the sauce by bringing a cup of water to a boil, then added 1/2 a cube of organic herbed vegetable stock into a quart sized measuring cup. We added the peanut butter, soy sauce, vinegar and red paper flakes, stirring well.

Then we steamed the broccoli crowns and started to stir-fry the sliced onions and carrots with the sesame oil in a skillet. Once the onions looked soft we added the garlic and ginger for a few more minutes, then the steamed broccoli and finished rice. After a few minutes we added the sauce over medium heat until it began to simmer, then turned the burner off. We combined with the baked tofu and fresh cilantro and devoured!

Spiced Coconut Carrot Soup

2009-04-25T04:51:00.000-07:00

This is a thin soup, but the number of carrots can be adjusted for a thicker puree. It's the combination of coconut milk and yummy spices that make this so delicious, we'll definitely make it again! Inspiration and spice mixture came from this recipe. Here's how we made it:

Main:

5 carrots, chopped or shredded
1 onion, chopped
3 cups vegetable stock
1 can coconut milk (not lite!)
3 cloves garlic, chopped
1/4 cup fresh chopped cilantro

Spices:

1 tablespoon curry
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon

Add about a tablespoon of olive oil and the chopped onion to a soup pot and cook over high heat until onions are soft. Add the garlic and carrots for a few more minutes, then stir in the spices, quickly followed by the stock and coconut milk (I usually get "lite", but the flavor of this recipe really depends on full fat/calorie regular coconut milk). Bring to a boil, then cover and simmer on low for 15-20 minutes. Blend in a blender or food processor, return to the pot and add the chopped cilantro.

Coconut Date Balls

2009-04-12T14:09:00.000-07:00

Happy Easter! I made these for Simon today, they're similar to a treat my mom used to make for me when I was a kid. Raw, simple, and the only way I'll eat dates!

1 cup raw almonds
1 cup dates (pits taken out)
1/2 cup coconut flakes
1/2 teaspoon vanilla extract (plus extra for the coating)

In a food processor, first blend the almonds to a fine meal, then add the dates a few at a time. Next add the coconut flakes and vanilla extract and pulse a few times. Place the mixture in a small bowl and mix using hands. Form one inch balls and roll into the extra coconut flakes. Place onto a parchment lined container and refrigerate! DELICIOUS!

Chocolate Peanut Butter Cups

2009-04-07T06:40:00.000-07:00

"Two great tastes that taste great together."

I tried a few different versions, using this recipe and this recipe as guides. In the end, I found that the peanut butter cups tasted best with no other added ingredients besides a dash of vanilla extract. Most chocolate already has enough sugar and plain peanut butter is delicious as is, why add more fat and calories? The hardest part was getting the chocolate to envelope the peanut butter on the sides, so I settled for a layered effect.

Here's what I used (makes 12):

1 + 1/2 cups of dark chocolate chips, melted in a double boiler
(Optional: add 1-2 tablespoons of soy milk to the melting chocolate for a fudgier texture)
1 cup smooth peanut butter
1 teaspoon vanilla extract

First I melted the chocolate in a double boiler and combined the peanut butter in a bowl with the vanilla extract. I used a muffin pan and 12 liners, pouring roughly a teaspoon of melted chocolate into each one and used a spoon to make sure it evenly covered the bottom surface. Then I added a tablespoon of peanut butter, slightly flattening and centering it. Last I poured about a tablespoon of the melted chocolate on top, smoothing it over and adding a little swirly texture for fun. After about an hour cooling in the fridge, they're ready to eat!

Tempeh Sausage Pizza

2009-03-25T08:33:00.000-07:00

Isa's tempeh sausage crumble recipe is so good! This pizza was much tastier using the crumbles rather than tofu or soy cheese. We also used Trader Joe's brand whole wheat pizza dough and fat free pizza sauce, along with one onion sliced and sauteed until browned, 3 cloves of minced garlic, 1 diced vine ripe tomato, and a handful of sliced kalamata pitted olives. We'll definitely be making this one again!

Moong Dal and Pesto Garlic Bread

2009-03-23T05:47:00.001-07:00

I usually use red lentils when I make dal, but came across these split moong beans in an Indian grocery store in our neighborhood and tried them out of curiosity. Like red lentils they cook very quickly compared to regular lentils and split peas which is convenient some nights. This is by no means an authentic Indian recipe, I used the same template that I follow for most of my soups and dals minus or plus a few ingredients. We also made a pesto from fresh cilantro, basil, garlic, and olive oil that we had on a loaf of flax wholegrain bread from a local bakery!

1 cup split moong dal
4 cups veggie stock
1 onion, chopped
2 carrots, shredded or sliced
4 cloves garlic, minced
1 tablespoon curry powder
1 tsp cumin seeds
1 tbsp lemon juice
handful of fresh cilantro, chopped

We sauteed the onion, carrot, and garlic in a little oil, then added the curry and cumin seeds. I like to add the beans and stir with the spices for a minute before I add the stock. Once boiling, we covered and let simmer for about 30 minutes, stirring occasionally until the beans softened into a thick puree. We added the lemon juice and cilantro last and served with oven-baked pesto garlic bread.

Spinach Lasagna Roll-ups

2009-03-18T15:28:00.000-07:00

My husband isn't a big fan of Italian food, but every now and again I just need to have some lasagna. I tried making it a new way this time:

The basics-
1 package whole wheat lasagna
1 jar of my favorite organic tomato sauce
1 bag of fresh or frozen spinach, defrosted

For the ricotta-
1 package of firm tofu, drained and crumbled
1/2 package of mozzarella "cheez", shredded
1/4 cup nutritional yeast
Handful of fresh basil leaves
1 tablespoon olive oil
2 tablespoons lemon juice
A dash of salt and pepper

I preheated oven to 375 degrees, boiled the noodles, and blended the ricotta ingredients together in a large bowl. To assemble I simply spread the ricotta onto each cooked noodle followed with a layer of spinach then rolled and placed into a shallow glass baking dish. Once my baking dish was full I smothered the completed roll-ups in tomato sauce and topped with additional shredded mozzarella cheez, then covered with tinfoil and baked for 45 minutes.

Curry in a Hurry II

2009-03-16T10:58:00.001-07:00

Another favorite "curry in a hurry" of ours, modified from this one:

1 onion, chopped
2 cloves garlic, diced
1 can of chick peas
1 28 oz can diced tomatoes
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon ginger
1/2 teaspoon coriander
3 cardamom pods, crushed
2 tablespoons fresh cilantro, diced
pinch cayenne
1 container plain soy yogurt
1 cup brown rice

I only use one can of chick peas because I mix it with brown rice in the end. Char onions in olive oil over medium high heat, then lower temp and add garlic and spices until toasty, add tomatoes (I put mine in food processor first, I prefer the sauce smooth not chunky in this recipe). Last add the chick peas, cilantro and cayenne and simmer for 15-20 minutes. Serve with heaping helpings of brown rice and soy yogurt!

Curry in a Hurry

2009-03-13T07:08:00.000-07:00

We eat so much curry it's ridiculous. Here's a quicky curry we made this week:

3-4 cups veggie broth
1 can lite coconut milk
1 small head cauliflower, chopped into florets
3 carrots, cut into half moons
1 cup peas
1 onion, chopped
1 tablespoon ginger root, minced
3-4 cloves garlic, minced (we like garlic)
1 tablespoon curry powder
Fresh cilantro

8oz of thin rice noodles or 1 cup brown rice, cooked separately

We stir-fried the onion, garlic, and ginger in a tablespoon of olive oil until fragrant, then the curry power for a few more seconds, and then the cauliflower and carrots, stirring so that the veggies are well coated. Then we poured in the stock and coconut milk and brought to a boil, and covered and simmered for 10 minutes. Last we added the fresh cilantro and frozen peas and let simmer for another 10. We served over thin rice noodles.

Apple Oatmeal Spice Cookies

2009-03-09T10:17:00.000-07:00

Preheat oven to 325 degrees.

Peel and dice into small cubes 3/4 of an apple

Combine dry ingredients in one bowl:
1 1/3 cup of flour (I like using spelt)
1 cup of oats
1 teaspoon salt
1 1/2 teaspoon of cinnamon
1/4 teaspoon cloves

And the wet in a smaller bowl:
3/4 cup maple syrup or brown rice syrup or combination
1/2 cup canola oil
2 teaspoon lemon juice
1 teaspoon vanilla extract

Combine the wet into the dry and stir well, add diced apple in the end. Place onto greased or parchment covered cookie sheets. Most cookies take around 15-18 minutes, but in my oven these took about 25 minutes until they looked finished. Makes 24 delicious cookies!

Spicy Black-Eyed Peas and Kale stew

2009-03-05T04:05:00.000-08:00

Think the American South meets Northern Africa. This is the second harissa recipe I tried this week from the "New York Times," which I actually followed properly this time using a pound of dried beans that I soaked for a few hours before I began. It took about an hour to cook and turned out to be a huge batch that I shared with the house, and still have leftovers! The recipe is here.

North African Couscous Stew

2009-03-04T11:30:00.000-08:00

Every time I read the health section of the "New York Times" I'm drawn to the featured recipe, most of which are vegetable based. They recently posted two recipes for stews that involved harissa and couscous that made my mouth water. Harissa is a spicy condiment used in Morocco, Algeria, and Libya, usually made from chili peppers, cumin, caraway and coriander.

Here is my "modified for convenience" version of this recipe:

1 tablespoon of olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon of coriander
1 teaspoon caraway seeds
2 teaspoon cumin seeds
1 tablespoon harissa or 1/4 teaspoon cayenne pepper
4-5 cups vegetable broth
1 can of chick peas (garbonzo beans)
1 small cauliflower, cut into small florets
1 cup frozen peas
2 tablespoons of tomato paste
1/2 cup fresh cilantro, chopped
1/2-1 cup whole wheat couscous, as needed

Since I didn't use dried beans, it was a lot quicker to cook. I stir fried the onions in the olive oil for 5 minutes, added the garlic for a few more, then the spices last. I added the drained chick peas with 4-5 cups of veggie broth, the tomato paste, and harissa (or cayenne). Next I added the cauliflower and let simmer for twenty minutes covered. Last I added the green peas and cilantro and let cook for another 10 minutes. You can either serve over a bed of couscous or toss it right in, depending on how soupy/stewy you want it!

Chili Con Tofu

2009-03-02T05:28:00.001-08:00

Here's a tasty and easy to make chili that one of our housemates made last week:

1 can kidney beans
1 can black beans
1 28 oz can of tomatoes
1 package of frozen and defrosted firm tofu, crumbled
1 onion chopped
2 cloves garlic minced
2 tablespoons chili powder
1/2 tablespoon cumin powder
1 teaspoon salt
1 bay leaf
1-2 tablespoons of olive oil

Saute onion and garlic in olive oil, add tomatoes with liquid from can along with the beans, tofu, and spices. Throw in the bay leaf and let simmer for 20-30 minutes.

Served with brown rice!

Oven Baked Sweet Potato Fries

2009-03-01T14:08:00.000-08:00

A great alternative to normal fries! We used an extra large sweet potato, chopped into fries, combined with 1-2 tablespoons of olive oil, baked at 400 degrees for 15-20 minutes, then flipped and baked for 15-20 minutes more. We always try different spices like basic salt and pepper or paprika and oregano, this time fresh cilantro and garlic!

Good Gravy!

2009-02-25T05:46:00.000-08:00

Every now and again we have an English-inspired Sunday roast and gravy is the key ingredient! Here's a delicious adaptation from Angelica's Kitchen:

3 tablespoons olive oil
1/3 cup spelt flour
3 cups vegetable broth
3-5 tablespoons soy sauce (depending on desired saltiness)
1/2 tablespoon sage
1/2 tablespoon thyme

Heat the oil over a medium heat and add the spelt flour until it starts to brown. Add the broth and soy sauce while whisking, then the herbs last. Simmer for about 20 minutes, continuing to whisk periodically. Serve over potatoes, brussels sprouts, tofu, etc.!

Coconut-Cilantro Vegetables and Brown Rice

2009-02-20T13:58:00.000-08:00

I found this simple sauce is The New Vegan Cookbook and altered it to my liking:

2 cloves of garlic
1 inch chunk of ginger
1/2 bunch of cilantro (maybe about a cup)
1 can of coconut milk (I always use light)

We blended all of the ingredients in a food processor, then transferred to a pot and simmered for 5-8 minutes. Delicious with steamed veggies and brown rice, would also be great with tofu or noodles.

Happy Valentine's!

2009-02-14T12:51:00.001-08:00

I made these Peanut Butter Oatmeal Chocolate Chip Cookies for Simon today:

1 cup of smooth peanut butter
1 cup spelt flour
1 cup chocolate chips
1 cup oats
3/4 cup brown sugar
2 tablespoons canola oil
1/3 vanilla soy milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract

First I preheated the oven to 400 degrees. Then I combined the spelt flour with the baking soda and salt, and mixed in the oats. In a separate bowl I whisked the canola oil, soy milk, vanilla extract, brown sugar, and peanut butter. I added the wet ingredients into the dry, then added the chips last. I patted the dough into flat circles on parchment paper lined cookie sheets and used a heart cookie cutter to shape, then baked for 8 minutes. Made about 20 cookies.

Garden Pizza

2009-02-11T13:43:00.001-08:00

Simon works in a restaurant a couple nights a week and occasionally makes me treats like this pizza: crispy crust, rosemary infused tomato sauce, spinach, broccoli, greek olives, red onions, and loads of garlic!

Baked Macaroni (and Cauliflower) and Cheeze

2009-02-10T07:21:00.000-08:00

I'm having some major comfort food cravings! This was my first time making a vegan cheeze. There are many recipes out there that use tofu, cashews, or vegan margarine as a base, but after researching the options I decided on a double batch of Veganomicon's Cheezy Sauce based on the simplicity of the recipe, which uses veggie broth and nutritional yeast (my husband's favorite) as a base, and garlic, thyme, lemon, and mustard for flavoring.

I boiled 8 oz of whole wheat elbows with half a head of chopped cauliflower. Once finished, I tossed the combination with some sauteed onions and half the cheeze in a casserole dish, stirred well and topped with breadcrumbs. After baking at 400 degrees for 15-20 minutes, we served with a extra scoops of cheeze on top.

A lighter option that we also recently tried is this cauliflower gratin recipe that we veganized with the same cheezy sauce. Delicioso!

Linguine Laksa

2009-02-07T09:57:00.000-08:00

Another day, another curry! I got this recipe over at Vegan Planet. I added some broccoli and mung bean sprouts to the ingredient list and baked the tofu separately. A great spicy comfort dish for the cold evenings we're having here in Boston!

Indian Red Lentil and Potato Stew

2009-02-05T12:47:00.000-08:00

I'm a sucker for Indian spices and garam masala is one of my favorites. Common in northern India, garam masala literally means "hot spice" and typically consists of cinnamon, cloves, cardamoms, black pepper, among other spices.

Our roommate made this delicious stew flavored with garam masala last week.

1 cup red lentils
4 cups water
2 potatoes, chopped
1 16 oz can of diced tomatoes
1 onion, diced
4 cloves garlic, minced
1 jalepeno pepper, minced
1/2 teaspoon turmeric
1 1/2 teaspoon cumin
1 teaspoon garam masala
1 teaspoon salt
1/4 cup fresh chopped cilantro

Bring lentils and water to a boil and continue at a boil for five minutes. Lower to medium heat, add potatoes and let simmer for 10 minutes. Add the onion, garlic, jalepeno, and can of diced tomatoes, and simmer for another 10 minutes. Next add all of the spices and continue cooking for 5 more minutes. Stir in the cilantro last.

Yummy with brown rice and plain soy yogurt on the side.

Delicious Desserts

2009-02-04T11:20:00.000-08:00

We've taken a very long break from food blogging! One of the main reasons was the demise of our digital camera over the summer while we were living in Rwanda. Since we've been back and not blogging, we've fallen into the habit of eating the same meals over and over. Don't get me wrong, they're typically ones that we like and that are convenient to make, but we haven't tried a new recipe in so long! That's what is great about blogging here, it encourages us to try new things and bring variation into our diet. So now that we finally have a new camera let the postings begin again!

We recently made some blueberry lemon cupcakes recently for a friend's birthday. Inspiration came from this muffin recipe at veganyumyum, altered to make it lemony and cupcakey (warning- this recipe is still in the experimental stages, I've altered it a few times, the taste is perfect but I'm working on the moisture of it):

1 1/2 cups spelt flour, plus 2 tablespoons
1 tsp baking soda
2 tsp baking powder
Heavy pinch salt
1 cup light brown sugar
1/2 cup canola oil
1/2 cup Vanilla Silk Yogurt
1 tsp vanilla extract
Juice from one lemon, plus grated shavings from the rind (lemon zest)
1 cup frozen blueberries (plus extra for decoration)

After preheating the oven to 350 degrees, I combined the flour, baking soda, baking powder, and salt in a bowl. In another bowl I combined the oil, yogurt, lemon juice, lemon zest, vanilla extract, and sugar. Then I combined the wet into the dry ingredients and stirred until smooth. Last, I added the blueberries stirring only two or three times to avoid turning the entire batter blue. I poured the mixture into a lined cupcake pan and baked for 20-25 minutes, until the toothpick came out clean.

For the frosting:

1 cup earth balance or your favorite fake butter
1 cup confectioners sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon of vanilla extract
Handful of defrosted blueberries for decorative topping

We've also been making pies and puddings!

For both we use the same basic recipe:

In a blender or food processor:

1 block of silken lite tofu
1/4 cup plain or vanilla soymilk
2 tablespoons corn starch
2 teaspoons vanilla extract

For the chocolate pudding, I melt a bag of dairy-free dark chocolate chips in a double boiler, add it to the food processor, and it's ready to eat! For the chocolate pie, I add the same mixture to a pre-made thin chocolate crust, bake on 350 for 40 minutes, then refrigerate for at least 3 hours.

Sometimes instead of chocolate, we add a cup of fruit! We've tried blueberries and strawberries, but we usually add 1/2 cup to 1 cup of sugar to offset the tartness. Overnight in the fridge works best with this option.

Vegans in Rwanda

2008-06-23T00:54:00.000-07:00

We spent the last month in Rwanda volunteering at a school in a small village. It wasn't hard eating vegan as the Rwandan diet consists mainly of boiled beans, vegetables like potatoes, corn, peas, occasionally cauliflower, and fruits like avocados, papaya, passion fruit, bananas and cassava. Most people in the rural areas rarely eat meat because they simply can't afford it. However for those who can, favorites include goat, beef, chicken, and tilapia. Sambusas, an African version of the Indian samosa are sold roadside, our favorite was a potato filled sambusa seasoned with very spicy pili-pili sauce. Typically we ate fruit and for lunch and dinner we had a variety beans and vegetables boiled over a charcoal fire, sometimes with rice or pasta, usually with a side salad of cabbage and avocados. We're headed back to Rwanda tomorrow for another two months so I won't be posting here again until September, if you'd like to see what we're up to, check out our other blog: Ransom Joyce Travelblog

Typical breakfast, lots of fruit!

Typical lunch and dinner, boiled red beans and potato, fried chips and a cabbage and avocado salad

Going out to eat proved to be more difficult, easiest thing to order was chips and of course, a mutzig or primus, Rwanda's national beers

Breakfast at the Hotel Malahide Paradis in Gisenyi, Rwandan coffee with toast and fruit cups

and hand-carved cutlery!

Travel Again!

2008-05-07T12:38:00.000-07:00

We're traveling again! We spent a few nights in Paris, although we didn't visit any restaurants because we had a kitchen in our room and wanted to save some money. We did eat many baguettes with hummus and avocado.
We are currently in Brussels and have tried a few vegetarian/vegan restaurants.

La Tsampa, off of Avenue Louise, is a health food store and Tibetan vegetarian restaurant located in the back garden. It's like your eating in a friend's backyard. I had a really nice carrot and basil soup and side salad packed with veggies and Simon had a Japanese noodle soup filled with mushrooms, tofu, wakame, and ginger.

Later that night we went to Eat and Love in Ixelles, a Thai/Vietnamese restaurant that had about four vegan options on the menu. I had a vegetable soup and Simon had a tofu/vegetable stirfry.

Today we tried a vegan cafe and health food store called La Saga. La Saga also has a nice garden that customers can eat in. There's no menu, but the food is displayed on a shelf and consisted of one hot and one cold soup, a cold plate or a hot plate in different sizes. At first I couldn't tell what anything was as the plates consisted of small portions of a variety of mushy lumps and squiggles. I chose the hot soup which turned out to be courgette, leek, and banana soup! A strange combination, a bit salty, but interesting. Our salads consisted of hijiki, tofu sausage, cabbage, curried butterbeans, fresh sprouts and sprouted chickpeas, guacamole, and a carrot based dressing.

Tomorrow we're off to Rwanda, Africa tomorrow for almost a month. We'll mostly be eating from a local vegetable garden supplemented with some nutrition bars that I've packed!

Chickpea Cutlets with "Root Mash"

2008-05-02T05:06:00.001-07:00

Last night we tried Veganomicon's chickpea cutlets, we found them easy to make and tasty, although we did add some extra spices. We also made a wonderful orangey mash made with one russet potato, a yam, carrot, parsnip, and a purple top beet. We chopped, boiled, then added a 1/4 of chopped parsley and a couple tablespoons of Earth Balance spread, and mashed.

Vanilla Poundcake with Lime Glaze

2008-04-30T03:58:00.000-07:00

This Vegetarian Times dairy free recipe of the week popped up in my email, so I though I'd give it a try. It uses silken tofu instead of eggs which gave it moistness and a good texture, but to be honest it was a little bland. I think next time I'd use more vanilla extract or top it with some soy vanilla ice cream.

Lentil Vegetable Soup

2008-04-28T05:49:00.000-07:00

Another day, another lentil soup. This one is tomato based and packed full of veggies:

6-7 cups vegetable stock
5 T tomato paste
1 cup brown or green lentils
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1/2 head of lacinato kale, diced
1/4 cup fresh parsley
2 bay leaves
1 t thyme

I browned the onions in a T of olive oil, then stirred in the tomato paste, added the garlic, carrots, celery and parsley. I stirred for a few more moments before adding the lentils, stock, kale, bay leaves, and thyme. I brought the soup to a boil, then covered with a lid and let simmer for about 45 minutes until the lentils were softened.

Blueberry Lemon Cake

2008-04-27T07:03:00.000-07:00

OMG. This cake was delicious. I adapted it from a cupcake recipe from Vegan Cupcakes Take Over The World.

Ingredients:

2/3 cup canola oil
1 1/2 light brown sugar
1/2 cup vanilla soy yogurt
2/3 soy milk
1/2 cup fresh lemon juice (about 2 lemons)
2 cups plus 2 T spelt flour
2 T grated lemon zest
2 t vanilla extract
1 t baking powder
1 t baking soda
1/2 t salt
2 cups frozen or fresh bluberries

Preheat oven to 350 degrees. Combine in one bowl oil, sugar, soy yogurt, soy milk, lemon juice, zest, and vanilla. In another bowl combine the flour, powder, soda, and salt. Combine both mixtures and add the blueberries last. If they're frozen be careful to stir only two or three times or else you'll end up with purple batter (which might not be so bad)! Divide batter into two 9-inch round baking pans, I used nonstick pans but lightly greased the bottom with some earth balance just in case. Bake for about 25 minutes, but test first with a toothpick to make sure they're cooked all the way through.

For the icing I combined and whipped:

1/2 cup Earth Balance spread
1/2 cup Earth Balance shortening
1 cup confectioners sugar
3 T fresh lemon juice
3 t grated lemon zest
2 t vanilla extract

Make sure you let the 2 halves of the cake cool completely before you coax them from the pan, I'm always impatient and end up messing this part up, luckily icing tends to hide this mistake and holds the cake together! Once out of the pans, I applied a layer of icing in between the two stacked pieces and a thinner layer on the top and sides. If you like a lot of icing you might try doubling the batch. This cake was surprisingly sweet and moist, my husband ate the whole thing within two days!

Green Pea Soup

2008-04-26T14:55:00.000-07:00

What can I say, I love it soup! I had something similar to this at my favorite local pub, The River Gods (who make the most delicious vegan burger by the way), and this is my attempt to recreate it. It was really light, perfect for Spring and quick and easy to make. Here's what we used:

6 cups veggie stock
2 small bags frozen peas (I'm sure fresh would be better, but frozen was still good)
1 cup of shredded carrots
1/2 cup celery, chopped
1 medium onion, chopped
1-2 cloves of garlic, minced
parsley for garnish

I cooked the onions and garlic in a T of olive oil over medium heat until soft and slightly browned, then tossed in the carrots and celery for a few more minutes, then added the peas and stock. I brought the soup to a boil then let it simmer for about 20 minutes. I blended a little over half of the mixture in my food processor and recombined with the remaining amount to make a nicely textured soup! I added parsley in at the end, I think any Italian herb would taste good-thyme, oregano, basil.

Tempeh Sweet Potato Hash

2008-04-24T11:45:00.001-07:00

This recipe is the result of a sudden craving for sweet potatoes combined with a desire to play with the shredding feature on my food processor. Here's what we used:

2 T olive oil
1 block of tempeh, pre-marinated in soy sauce, then crumbled with a fork
1 sweet potato, shredded
1 white potato, shredded
1-2 carrots, shredded
1 onion, diced or shredded
2 cloves garlic, minced
1-2 T of herbs, thyme, basil, oregano, or parsley!

We heated the oil in a pan over medium high heat, added the onion and garlic first, then the potatoes, carrots, and herbs and stir-fried until browned! Served with a head of steamed kale and a dash of ketchup on the side. Very tasty.

2008-04-23T07:08:00.000-07:00

I just wanted to thank Tofu for Two for this excellence award, it's nice to have my blog noticed by other vegan-food-loving bloggers!

Cauliflower Curry

2008-04-03T13:14:00.000-07:00

This is the best cauliflower curry we've ever had!!! I got the recipe from The Clueless Vegetarian, here it is altered a bit to lower the fat content:

2 T olive oil
1 medium cauliflower, broken into flowerets
2 medium onions, chopped
1 cup freshly chopped tomato
1/4 cup fresh cilantro
1 t cumin
1/2 t turmeric
1/2 t coriander
1/4 t cayenne pepper
1/2 t salt
1 clove garlic, squished
1 cup water

Heat the oil in a medium pot, add cauliflower and cook over medium heat until a little browned, about 8 to 10 minutes, then remove.
In a food processor blend the onions, tomatoes, cilantro, and spices into a puree. Place puree into pot and simmer for another 8 to 10 minutes. Return cauliflower, add the salt, garlic and cup of water, combine with puree, cover with lid, and cook on low for 15-20 minutes or until the cauliflower is tender to your liking!

Banana Flax Walnut Muffins

2008-04-03T13:07:00.000-07:00

Recipe from the Garden of Vegan cookbook, posted here by Happy Foody. Whole wheat, bananas, and walnuts make these muffins nutritious and filling. Plus flax seeds provide a healthy dose of omega-3.

Tomato Basil Risotto with Asparagus and Cauliflower

2008-03-23T13:27:00.000-07:00

Okay, we cheated and made the risotto from a box! I noticed that Lundberg makes a vegan tuscan flavor in their line of organic risottos. We steamed the chopped cauliflower and asparagus separately and combined with the cooked risotto once it was finished along with a handful of chopped parsley and a dash of freshly cracked pepper. It only took 30 minutes and it was good!

Curried Potato and Spinach Soup

2008-03-22T14:20:00.000-07:00

Wow, this soup was delicious! We followed a recipe from the Candle Cafe Cookbook but changed it a little:

8 cups of vegetable broth/water combination
4 potatoes, peeled and cubed
1 bunch of fresh spinach
1/3 of a head of cauliflower florets
2 sticks of celery, chopped
1 small onion, chopped
2 cloves garlic, pressed or minced
1 T curry
1 t cumin
1 t turmeric
1 t coriander
1 t fennel seeds (very important to the flavor!)
fresh cracked pepper and a handful of coriander for garnish

We sauteed the onion in olive oil and the spice mixture for five minutes, added the garlic and celery, then the cauliflower and potatoes. Once the spices and veggies were nicely mixed, we poured in the broth, brought the mixture to a boil, then lowered to a simmer for 45 minutes. We blended 2/3 of the mixture and left the rest chunky and served with pepper and fresh coriander!

Fresh Spring Rolls

2008-03-20T14:09:00.000-07:00

We used:

spring roll wrappers
1 cube of tofu, pressed, sliced into flat fingers and sauteed in olive oil and soy sauce
4 oz thin rice noodles, boiled and drained
1/3 of a head of napa cabbage, thinly sliced
1 carrot, julienned
1 red bell pepper, julienned
a few scallions, julienned
10 basil leaves, sliced
10 mint leaves, sliced
10 coriander leaves, sliced

Once everything was prepared we dipped the wrappers individually in a bowl of hot water, then assembled the ingredients in layers-one tofu finger, a small layer of noodles, a small portion of the vegetables and herbs- wrapped the top and sides together and then rolled! It was frustrating at first because if you soak the wrapper for too long or overstuff the wrapper it will rip. We ripped the first few then got the hang of it! We also made a delicious thai dipping sauce from The Candle Cafe Cookbook.

Red Lentil Soup with Loads of Garlic and Parsley

2008-03-12T15:17:00.001-07:00

I had a bunch of parsley leftover this week from my falafel/tahini adventures so I decided to make soup with red lentils. Lentils are the best vegetable source of iron which is important for vegans and vegetarians, especially women! Lentils are also a good source of protein and fiber (although red have less fiber since the husk is removed). Red lentils in particular cook the fastest if you're in a hurry, and they also have a distinct taste that differs from green, brown, and puy lentils.

This recipe made 3 big bowls so I had some leftover for lunch the next day:

2 cups red lentils
5 cups vegetable broth
2 cups water
1 onion, chopped
6 garlic cloves, diced
2 t cumin
1 T olive oil
3-4 twigs of thyme
2 bay leaves
1/4 cup fresh parsley, chopped
freshly ground pepper

I sauteed the onion and garlic in the olive oil for 5 minutes in a soup pot over medium high heat, mixed in the cumin, then added the 2 cups of red lentils, broth, water, twigs of thyme, and bay leaves. I brought the mixture to a bowl then covered and lowered to a simmer for 20-25 minutes or until the lentils look pureed. I pulled out the thyme twigs with a fork (the thyme leaves fall off) and the bay leaves also, then transfered half the soup into a blender and blended on liquify. I placed the pureed batch back into pot with the rest of the soup and served with the freshly chopped parsley and ground pepper.

I've been crazy about garlic bread lately, it's a great soup dipper. This time I diced about 4-5 garlic cloves and sauteed in olive oil for a few minutes-just until fragrant but before it browns! Then I spooned the garlic and oil onto whole wheat sourdough slices, sprinkled freshly diced rosemary and thyme on top and baked on the top rack of the oven at 375 degrees until crispy. Yum!

Big Green Salad with Tahini Dressing

2008-03-12T15:14:00.001-07:00

As mentioned in the last post, I'm lovin this VWAV tahini sauce. I made up a new batch and we had it on a big salad with whole wheat garlic bread and kalamata olives!

Falafel and Tahini

2008-03-09T14:19:00.001-07:00

We bought a food processor this weekend and celebrated by making Falafel and Tahini last night. We followed this recipe from Gourmet Magazine posted on Epicurious:

1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne

We soaked the chick peas for around 6 hours then boiled for an hour. We tossed all the ingredients into a food processor, made into flat balls and baked rather than fried. We baked each side for around 20 minutes at 400 degrees.

We also made an amazing tahini sauce from VWAV. The recipe is here. I plan on keeping batch handy in the fridge to use as a dip or salad dressing.

I ate mine as a sandwich on rustic bread with romaine lettuce, red onion, and pickles (always good)

and Simon made his into a salad!

Tempeh Vegetable Gyozas

2008-03-05T08:09:00.001-08:00

1 package wonton or gyoza wrappers, defrosted overnight if frozen
1 block tempeh, crumbled with fork
2 cloves garlic, pressed or diced
1 inch long piece of fresh ginger, grated
1 carrot, grated
1 cup shredded napa cabbage
1/2-3/4 cup chopped scallions
1/2 cup green peas
soy sauce or tamari
sesame oil
3 cups hot water

Boil a few cups of water in a kettle and set aside.

Prepare the filling:
Fork the tempeh into crumbles and saute over medium-high heat in some soy sauce for roughly 5 minutes, then add the garlic, ginger, scallions, carrot, peas, and napa cabbage. Stir fry for another 5-7 minutes, adding a little more soy sauce for flavoring. Place mixture in a bowl and let cool for a few minutes.

Assemble and cook the gyozas:
Place a heaping teaspoon of the mixture squarely in the center of each wrapper, fold in half and press a fork along the outer edges to seal. Once you are done assembling all the gyozas, heat 2 teaspoons of sesame oil in a pan over medium heat, add as many gyoza the pan will allow and let brown on one side for about 2 minutes. Add 3/4 of a cup of the hot water to the pan, cover with a lid and turn heat to high for 4-5 minutes until water has dissolved. Repeat until all the gyozas are cooked. It will depend on how many wrappers you have and how big your pan is, we ended up cooking all the gyoza in 3 batches.

We found two good dipping sauces online. Simon really liked this peanut dipping sauce, but I thought it was too thick:

3/4 cup smooth peanut butter
2 cloves of garlic, minced
1/4 cup tamari or shoyu
1/4 cup water
1 tablespoon rice vinegar
half of a poblano chili, deseeded and minced
1 teaspoon maple syrup
1 teaspoon ginger, minced

I preferred this simple one from veganmania:

1/3 cup soy sauce
⅛ cup vinegar
1 tbsp maple syrup

Breaded Tofu Sandwich with Chocolate Chocolate Chip Cookies

2008-03-04T16:24:00.001-08:00

This was a quick sandwich I made yesterday. We had some leftover tofu so I sliced it into two thin squares, marinated the slices in some tamari and then dipped it into a mixture of spelt flour, nutritional yeast, garlic powder, and oregano and thyme. I pan cooked each side in some olive oil then made a sandwich with toasted whole wheat, a slice of red onion, some spinach, pickles, and ketchup!

The cookies are from Veganomicon, they came out very light and crumbled a bit too easily, but they really did taste like chocolate brownies and tasted even better with soy vanilla ice cream.

Ethiopian Red Lentil Soup and Garlic Bread

2008-03-02T07:14:00.000-08:00

I made Susan's Ethiopian Inspired Soup from the Fatfree Vegan Kitchen last night. It's a healthy mix of red lentils, potatoes, crushed tomatoes, green beans, and spinach, with a strong punchy flavor of spices.

Check out the "Berberé Spice Mixture" (copied from Susan's blog):

1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)

It was hearty and spicy to say the least. It went well with not-so-fatfree crispy baked whole wheat baguette slices smothered in olive oil, garlic, and freshly chopped curly parsley!

Jacket Potatoes and Baked Beans

2008-03-01T05:14:00.000-08:00

Baked potatoes with various toppings is a traditional staple of the English diet, in fact my husband was eating one topped with beans the day I met him. Although the sweet potato is considered to be more nutritious, common white potatoes are still low in calories and contain a good amount of vitamin C (a medium size potato contains 45% of the daily recommended value), as well as potassium, B6, and fiber. The beans provide protein, vitamins A and B, calcium and iron, and more fiber. Simon prefers Heinz baked beans but my favorite is Amy's Organic which combines the flavors of tomatoes, maple syrup, garlic, and spices. Together, beans and potatoes is a very starchy meal so we added a side of cucumber sticks to help it go down.

Method- We used 4 medium size potatoes, one can of Amy's Organic Baked Beans, and Earth Balance and garlic for extra flavoring. After preheating the oven to 400 degrees, Simon washed the potatoes and used a fork to poke a bunch of holes into the skins. He then made a marinade of a 2 T of Earth Balance spread mashed with 2 pressed cloves of garlic, which he rubbed all over the outside of the potatoes before wrapping them individually in tinfoil. We baked them for about an hour and a half. Once baked, Simon cut each one in half with a sharp knife and scored the inside surface to allow a layer of Earth Balance spread to melt in properly. We topped with the beans which we heated on the stovetop. Low in calories and easy-peasy!!

Sesame Breaded Tofu and Roasted Brussels Sprouts

2008-02-29T13:39:00.000-08:00

Sorry to be so vague with these recipes but we threw them together without measuring. We preheated the oven to 370 degrees, pressed and marinated the tofu in soy sauce, and sliced into fingers. We dipped each piece into a wet mixture of soy milk with a little apple cider vinegar, then into a dry mixture of spelt flour, nutritional yeast, garlic powder, sesame seeds, and fresh rosemary and thyme, then back to the wet mixture and back to the dry again...double dipping is essential for a thick breading! We drizzled the fingers with olive oil and baked on for 15-20 minutes on each side. I saw a recipe for this on another vegan blog but can't find it now to post the link, we changed it quite a bit but I'll still post the link when I some across it again!
Brussels sprouts, I love them, they're like miniature cabbages plus they contain good amounts of vitamin A, vitamin C, folic acid, and fiber. Also they are thought to protect against colon cancer (says Wikipedia). Simon baked them in a great marinade made of soy sauce (around 1/4 cup), maple syrup 1 T), garlic (1-2 cloves), and red pepper flakes in a glass dish covered with tin foil for around 30-45 minutes.

Chocolate Chip Cookies!

2008-02-28T06:50:00.000-08:00

I made these for a friend's birthday and they were chocolate-y good. I followed this easy recipe from Dreena Burton, only I used spelt flour, brown sugar, and almost a whole cup of chocolate chips! I highly recommend them!

Vietnamese Noodle Soup

2008-02-28T06:19:00.000-08:00

Simon made this great soup from The Voluptuous Vegan. The soup consists of noodles, cabbage, snow peas, scallions, and bean sprouts in a delectable base of veggie broth, coconut milk, soy sauce, creamy peanut butter, and maple syrup, topped with mint, cilantro, and peanuts. We added some "tofu croutons" as well to make it hardier and also just because we love tofu.

Morning Glory Muffins

2008-02-26T10:59:00.001-08:00

1 1/3 cups whole wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup silk vanilla soy yogurt (1 container)
2/3 cup canola oil
1 teaspoon vanilla extract
1 apple, peeled and diced
1/2 cup raisins
1/2 cup carrots, shredded
1/4 cup sweetened coconut, plus a little more for topping
1/2 cup walnuts, chopped

Preheat oven to 350 degrees.
Combine the dry and wet ingredients separately, then combine the wet into the dry. Next add the raisins, carrots, coconut, and walnuts. Add mixture into muffin/cupcake liners. top with extra coconut shreds and bake for 25 minutes, test with toothpick!

Broccoli and Tofu Ricotta Stuffed Shells

2008-02-26T10:25:00.000-08:00

Ingredients:

1 box of brown rice jumbo shells, boiled
Tofu ricotta, recipe here
1 crown of broccoli, lightly steamed and chopped
1 jar of your favorite marinara

We preheated the oven to 350 degrees, boiled the shells for about 18 minutes, steamed the broccoli, and prepared the ricotta. Once the broccoli was steamed, we diced it and added it to the ricotta mixture, rinsed the finished shells in cold water and spooned the broccoli and tofu mixture into each shell. We placed the stuffed shells into a glass baking dish lined with marinara sauce, adding another layer on top. Then we covered the baking dish with aluminum foil and baked for 30 minutes. Delicious with extra marinara and freshly ground pepper!

Samosa Stuffed Potatoes with Brussels Sprout Hash

2008-02-24T07:11:00.000-08:00

We tried these baked potatoes with an indian twist from Veganomicon, they came out great! On the side we had a brussels sprouts hash with caramelized shallots. I got the idea for this hash from a recipe I saw on epicurious, but didn't really follow it except for the caramelized shallot part of it. We diced the shallots and stir fried over low heat with one tablespoon of brown sugar, salt and pepper until browned (for at least five minutes) then removed and added the sliced brussels sprouts with a little bit of water, sauteed for a few minutes, added 3 tablespoons of tamari, 1 teaspoon of maple syrup, a clove of garlic and some red pepper flakes on low heat for about five more minutes, combined the shallots back into the mixture and served!

Gobi Matar Masla

2008-02-23T13:13:00.000-08:00

Another cauliflower inspired meal, this time a recipe from Vegan Yum Yum with brown basmati rice.

Cauliflower Green Pea Risotto and Apple Pie Muffins

2008-02-21T06:30:00.000-08:00

Making risotto was fun and easy, we followed a recipe from Veganomicon that used white wine, lemon, rosemary, and thyme for flavoring, but chose different vegetables (I was craving cauliflower). The key is to add each cup of broth or water one cup at a time (this recipe called for six cups). Each cup slowly releases the starch in arborio rice and the result is a heavy creamy texture. As a comfort food, it rivals macaroni and cheese on a cold winter's night!

And for dessert more comfort food! Apple Pie-Crumb Cake Muffins from VWAV, with freshly chopped apples, apple cider, cinnamon, allspice, and clove seasonings, sprinkled with a sugary crumb topping. Even better with So Delicious vanilla soy ice cream.

Chocolate Smlove Pie

2008-02-17T16:23:00.001-08:00

I made this pie for Valentines Day, it's another delicious dessert by Isa, recipe is here.

Carrot Cake Cupcakes

2008-01-31T05:08:00.001-08:00

These are the best cupcakes ever! They're packed with walnuts, raisins, and carrots, soy yogurt and canola make them melt in your mouth, and the tofu cream cheese frosting is as good as the real thing. The recipe is from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz. Her blog is here.

Oatmeal Walnut Chocolate Chip Cookies

2008-01-30T07:32:00.000-08:00

These cookies are the result of what I had on hand in my pantry, which turned out to be a nice mixture of cookie goodness.

1 and 1/4 cup spelt flour
1 cup of oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup maple syrup
1/2 cup canola oil
1/2 tsp vanilla extraxt
1/2 tsp almond extract
1 cup vegan chocolate chips
1/4-1/2 cup chopped walnuts

Preheat oven to 350 degrees. Mix the flour, oats, baking soda, and salt. Then mix the maple syrup, canola, and extracts. Combine the wet into the dry ingredients, stir well, then fold in the chocolate chips and walnuts. Place the mixture in tablespoon sized scoops onto a parchment lined baking sheet, then use clean, slightly damp hands to flatten into cookie shapes. Bake for 10-15 minutes and let cool on racks. Should make about 18 cookies.

Vegetable Chili

2008-01-30T07:17:00.000-08:00

We found this recipe in the "The Clueless Vegetarian" and modified it slightly:

1 package of tofu, frozen and defrosted
1 large onion, chopped
1 large zucchini, cubed
2 small green peppers, chopped
3-4 cloves garlic, diced
1 20oz can of diced tomatoes
1 can sweet corn
1 can black beans
3 T chili powder
1 T cumin
1 T oregano
1 t black pepper
dash of hot pepper flakes
dash of salt

This is such a quick and easy dinner to make! Heat some oil in a pot and cook the garlic, onion, peppers, and zucchini over medium heat for 5 minutes until softened, add tofu and cook for another 5 minutes. Add the can of tomatoes with juice along with spices and bring to a boil. Lower heat and simmer for 10 minutes. Add beans and corn last and cook for another 5-10 minutes, serve with corn chips!

Travel and Food

2008-01-29T12:41:00.000-08:00

We've been traveling for a few months, sampling some delicious vegetarian/vegan restaurants along the way!

Some of our favorites:

Maoz Falafel, Amsterdam
Bolhoeds and Waaghals
Maja's Deli, Berlin
Clear Head, Prague
Country Life, Prague
Momo, Krakow
The Plant, Exeter
Mildreds, London
Vegan Healing Cafe,Tokyo
Cafe Peace, Kyoto
Yudofuya in Ryoanji Temple, Kyoto
Ragamala, Nara
Veganopolis, Portland Oregon
Sustainable coffee at Stumptown in Portland

I love Maoz Falafel's "do it yourself" style salad bar with Indian chutneys, plus pitas are now available in whole wheat!

Vegan pies and sides from The Plant in Exeter

Maja's deli in Berlin

Drinking a frothy soy latte at Bolhoeds in the Jordaan neighborhood, Amsterdam

Bangkok Noodles

2007-09-22T18:20:00.001-07:00

This is a great recipe from Vegetarian Times. It has become one of our regular meals but we like to make it different each time, sometimes we add more coconut milk to make it soupier and sometimes we add in different vegetables instead of tofu, like broccoli, asparagus, red bell peppers or snap peas.

Peanut Butter Chocolate Silk Pie

2007-09-22T04:44:00.000-07:00

I got this delicious recipe from squirrel's vegan kitchen , although mine doesn't look quite as pretty. The filling is a combination of silken tofu, peanut butter, melted chocolate chips, and sugar (although I used 1/2 cup less than the recipe calls for). It's great with vanilla soy ice cream!

Avocado Tortillas

2007-09-22T04:01:00.000-07:00

2 avocados, pitted and thinly sliced
1 zucchini, halved and sliced
1 onion, diced
3 cloves garlic, minced
1 jalepeno pepper, minced
2 tsp fresh oregano
1 tsp fresh basil
3 tomatoes, chopped
1/2-1 cup of vegan cheese
10 whole wheat tortillas
1/4 cup fresh lemon juice

These tortillas look bland from the outside but the inside is packed with healthy, tasty goodness!

First, I preheated the oven to 350 degrees. Then I stir fried the veggies in a tbsp of olive oil. First the onions, garlic, and jalepeno pepper until soft, then the zucchini and herbs for 5 or so more minutes. I set that aside and sliced the avocados and combined with lemon juice to prevent browning, and then chopped the tomatoes and grated the vegan cheese. Last I rolled the ingredients into the tortillas: first the veggies, then the salsa, then the avocados on top with a layer of vegan cheese. I placed the rolled tortillas (the recipe makes ten) side by side on a cookie sheet, covered with tin foil, and baked for 15 minutes. I served with salsa and brown rice (although vegan sour cream and a side salad would be nice also)!

Apple Crisp

2007-09-17T04:37:00.000-07:00

I found this recipe on the PPK and altered it to my liking (less sugar, whole wheat flour instead of white, more crisp!)

Filling:
3 lbs of apples ( I used Granny Smith's)
1/2 cup of water
1 tbsp arrowroot
1/2 cup of brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 350 degrees and prepare filling. Peel and core apples, slice into thin 1/4 inch pieces. Combine the arrowroot into a bowl with 1/2 cup of water, set aside. Place apples into a ceramic or glass baking dish, close to 9 x 13 in size. Combine dry ingredients, pour over apples and mix well (hands work the best). Then pour the water/arrowroot mixture over the apples.

Topping: (I doubled the amounts listed below because I like a thick layer of crisp)
1 1/2 cup oats
1 cup whole wheat flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
3 tbsp soy milk
1 tsp vanilla

Combine dry and wet ingredients in separate bowls then fold the wet into the dry. Spread the mixture over the apples and bake for 45 minutes. Best served with vanilla soy ice cream!

Sweet Potato Aloo Gobi

2007-09-16T11:58:00.000-07:00

Another tasty dish by Simon. It's based on a recipe from La Dolce Vegan but uses sweet potatoes instead of white ones. Red hot chili peppers and edmame beans give it a colorful twist!

Whole Wheat Lasagna with Vegetables and Tofu Ricotta

2007-09-08T06:41:00.000-07:00

First I made the sauce from scratch and let it simmer while I prepared the rest of the meal. I sauted 3 cloves of pressed garlic in a 1 tbsp of olive oil, then added 2 jars of strained tomatoes, a few splashes of balsamic vinegar, and fresh herbs like basil, majoram, thyme, and oregano.

Next I boiled 2 packages of whole wheat lasagna noodles for 12 minutes and preheated the oven to 400 degrees. While the pasta was boiling I prepared the tofu ricotta by mashing together 2 blocks of tofu, 1/4 cup of nutritional yeast, 4 tsp of fresh lemon juice, 3 tsp of olive oil, 3 pressed garlic cloves, and 10 leaves of basil, diced.

Last I shredded 3 carrots, diced 2 zucchinis into small cubes, and chopped a couple handfuls of baby spinach.

To assemble the lasagna I lined the pan some sauce, then added a layer of noodles. Over the noodles I spread a layer of the tofu ricotta, then generously sprinkled a layer of shredded carrots, cubed zucchini, and the chopped spinach on top. I placed another layer of noodles, then the sauce, ricotta, vegetables, and one last layer of noodles. I topped the lasagna with sauce and shredded mozzerella style vegan cheese! Then baked for 30 minutes on the middle rack and served!

Asparagus and Tofu Pie

2007-09-06T09:18:00.000-07:00

Simon got the idea for this recipe from Everyday Vegan. The pie crust is store bought, all he did was saute one diced onion, one minced clove of garlic, and 1/2 of a bunch of chopped asparagus, then blended the other half of the aspargus in a blender with a block of tofu and 1/4 cup veggie stock. The blended mixture was then added to the pan with the onions, garlic, and asparagus along with 2 tsp of grated lemon rind. Once combined, the mixture was then spread into the pie crust and baked for 30 minutes in an oven preheated to 400 degrees.

Oat, Date, and Walnut Cookies

2007-09-03T05:35:00.000-07:00

These healthy and delicious cookies are from The Angelica Home Kitchen cookbook. They are made from oats, brown rice flour, dates, walnuts, and sweetened with maple and brown rice syrups.

Kalamata and Tomato Bruschetta

2007-08-31T18:01:00.000-07:00

1 whole wheat baquette, sliced
3-4 medium tomatoes, diced
5-6 big leaves of basil, finely diced
1 cup kalamata olives
1 tsp or so of capers
2-3 cloves garlic
1 tsp olive oil

After cutting the whole wheat baquette into medium to thin slices, I brushed each side with olive oil and placed them onto a cookie sheet on the top rack of an oven preheated to 425 degrees. I cooked each side of the bread for 5 minutes.

I diced the tomatoes and basil and combined in a bowl, then placed the olives, capers, garlic, and olive oil into a food processor and blended into a paste. Once the bread was toasted I spread the olive tapenade onto each slice, topped with the tomato/basil mixture, and baked for another 3-4 minutes. It was delicious!

Blueberry Madness

2007-08-28T10:53:00.000-07:00

One and a half to two cups of vanilla flavored oatmilk, 1/2 of a banana, 6 strawberries, and tons of blueberries! Blueberries are low in calories, contain vitamin C, phytonutrients, and antioxidants. In fact, a study by Tufts University found that blueberries have the best antioxidant capability out of 60 fruits analyzed! According to whfoods, blueberries are protective against cardiovascular disease, colon and ovarian cancer, and age-related dementia.

Chocolate Ganache Cupcakes

2007-08-27T14:03:00.000-07:00

These cupcakes are a variation of my favorite chocolate cake from Angelica's. I used whole wheat pastry flour instead of white, added a little more cinnamon, and used cupcake instead of cake tins. The batter made about 17 cupcakes in all. They are delicious with vanilla soy icecream!

Black Soybean and Vegetable "Sushi"

2007-08-26T16:09:00.000-07:00

We found this "sushi" recipe in The New Vegan cookbook. Nori is placed along side whole wheat tortilla wraps and filled with a black soybean paste, red and yellow peppers, carrots, cucumbers, and red cabbage.

Carrot Top Smoothie

2007-08-23T11:15:00.000-07:00

We're smoothie crazy this week. Today we used 1 1/2 cups of orange juice, a banana, and a carrot!

Green Thai Curry

2007-08-22T11:06:00.000-07:00

Simon made this recipe last night from Vegan with a Vengeance. The curry was made of coconut milk, lime juice, maple syrup, and a homeade curry paste, which he cooked with sauteed tofu, thinly sliced red peppers and red onions, and fresh basil, and served on a bed of brown basmati rice.

Morning Vitamins

2007-08-20T17:36:00.001-07:00

We made these smoothies this morning using 1 cup of vanilla flavored oat milk, 1 banana, 5 strawberries, and a 1/4 cup of blueberries.

Chana Masala

2007-08-19T17:15:00.001-07:00

Chana masala is one of my favorite Indian dishes! Instead of using canned chickpeas we bought them dry and soaked 2 cups in about 4 cups of water for a little over seven hours and then boiled them for another hour. In a separate pan we heated a tbsp of olive oil, 1 tsp mustard seeds, and 1 tsp of cumin seeds until they started popping. Next we added 1 cup of diced onion, 2 tbsp freshly diced ginger, and 2 tbsp of freshly diced garlic and sauteed for 5 or so minutes until soft. Then we added 1 cup of diced tomatoes, 4 cups of the cooked chickpeas, and 1 and 3/4 cup of veggie broth. We simmered for about 20-25 minutes and served with brown basamati rice.

Pear-Ginger Muffins

2007-08-19T17:07:00.000-07:00

Simon tried this recipe from The Angelica Home Kitchen, they were pretty good!

Curried Triple Lentil Soup

2007-08-16T04:47:00.000-07:00

I love lentils! They're high in heart disease preventing fiber, six minerals including iron and magnesium, two important B-vitamins, and protein!

This soup combines red, black, and green lentils with a delicious blend veggies and spices:

4-5 cups of vegetable broth (depending on how soupy you like your soup)
1/3 cup red lentils
1/3 cup green or brown lentils
1/3 cup black dahl
1 onion, chopped
1 carrot, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1/2-1 cup of fresh spinach (we used baby spinach leaves)
2 tsp curry
1 tsp cumin
1/4 tsp coriander
1/4 tsp cardamom
pinch of cinnamon
1 tbsp olive oil

We sauteed the onion in the olive oil for a few minutes, then added the garlic and ginger, then all of the spices, and after a few more minutes the broth and the lentils. We brought to a boil, then covered and simmered on a low heat for about 30 minutes, adding the spinach in the last 5-10 minutes. Before serving we added fresh cracked pepper, it was delicious!

Broccoli and Asparagus Pesto Pagodas

2007-08-14T17:27:00.000-07:00

We used tricolor pagoda shaped quinoa pasta, broccoli and asparagus sauteed in tamari, and a pesto sauce based on a recipe from Vegan with Vengeance. In a food processor, we blended 3 cups fresh chopped basil leaves, 1/2 cup walnuts, 3 cloves of chopped garlic, then added a little under 1/2 cup of olive oil, 2 tsp of lemon juice, and 1/4 cup of nutritional yeast and continued to process until all the ingredients were finely diced and blended into a green garlicy pesto.

Tofu Ricotta, Artichoke, and Kalamata Pita Pizzas

2007-08-12T18:16:00.000-07:00

Fresh herbs make these little pizzas very tasty and pita bread make them quick and easy to prepare. I used a garlic and fresh herb pizza sauce, tofu ricotta from Vegan with Vengeance, sliced kalamata olives and artichokes, and a package of small whole wheat pitas.

First I prepared a garlic and herby pizza sauce, I used:

1 box of Parmalat strained tomatoes (I personally like my sauce smooth not chunky)
2-3 cloves of minced garlic
1 tsp fresh thyme
1 tsp fresh basil
1 tsp fresh oregano

I sauteed the minced garlic in a tablespoon of olive oil over medium-heat for a few minutes and then added the strained tomatoes and fresh herbs. I lowered the heat to a low simmer for 10-15 minutes, stirring often.

Next I prepared a tofu ricotta recipe from Vegan with Vengeance:

1 block of pressed tofu
10 fresh basil leaves, finely chopped
1 cloveof garlic, minced
2 tsp fresh lemon juice
2 tsp of olive oil
1/4 cup nutritional yeast
dashes of salt and pepper

Preheat the oven to 400 degrees. In a bowl, mush and mash the tofu with your hands like a child with a new can of playdough. Add the basil, garlic, and lemon, and continue to mush for 5 minutes until soft and ricotta-like. Then add the olive oil (I only used 1 tbsp) the nutritional yeast, and the salt and pepper and stir with a fork, spoon, or spork.

Now it's time to assemble the pizza! I put the pitas onto baking sheets, smothering each one with generous servings of the pizza sauce. Then I placed three large and evenly spaced dollops of tofu ricotta on each pita, then the artichoke slices between the dollops, and last, I sprinkled the pizzas with sliced kalamata olives.

I baked the pita pizzas for about 15-20 minutes, although I might try longer next time for a crispier crust. Once out of the oven, I garnished with more fresh basil and freshly ground black pepper!

Vegan Cupcakes!

2007-08-12T05:40:00.000-07:00

Vanilla with buttercream frosting decorated with strawberries and rainbow sprinkles

Chocolate with chocolate buttercream frosting decorated with chocolate sprinkles

Gingerbread with lemony buttercream frosting topped with chips of fresh ginger

We made vegan cupcakes this weekend to celebrate my friend's son's birthday. We needed to make enough for four adults and five kids, so we made three batches each of vanilla with buttercream frosting decorated with strawberries and natural sprinkles, chocolate with chocolate buttercream frosting decorated with natural chocolate sprinkles (the chocolate were my favorite), and gingerbread with lemony buttercream frosting topped with chips of fresh ginger. All three recipes are from Vegan Cupcakes Take Over the World.

Cajun Tofu

2007-08-08T18:43:00.000-07:00

We decided to make cajun tofu last night for dinner. We improvised with what spices we had and it came out spicy and delicious! If you don't like spicy food try using less black pepper and chili powder.

Seasoning:

1 tbsp paprika
1 tbsp chili powder
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp oregano
1 tbsp thyme
1/2 tbsp sage
1 tsp crushed red pepper
(a lot of recipes also call for onion powder)

We sliced a block of tofu into large slabs and marinated it in tamari. In a large bowl we combined the spices, dipped and coated each side of the tofu into the mixture, and pan-cooked the tofu in olive oil over medium-high heat until both sides were browned. After the tofu was finished, we sauteed some broccoli and sliced red onion with tamari and fresh lemon juice.

Curried Cauliflower Soup

2007-08-07T04:30:00.000-07:00

We loosely followed a recipe from Everyday Vegan but changed the method and the amounts of some ingredients.

Here's what we used:

1 head of cauliflower, chopped into medium pieces
4 cups of veggie broth (we use Vogue Vege Base powder)
1/2 to 3/4 cup of chopped carrots
1 onion, chopped
2 tbsp curry powder
1/4 cup of nutritional yeast flakes

First we sauteed the chopped onion in olive oil for a few minutes in a large soup pot, added the 2 tbsp of curry powder, then tossed in the carrots and cauliflower, stirring the mixture well. Once the veggies had softened a little I mixed in the 1/4 cup of nutritional yeast and poured in the 4 cups of broth. We covered and simmered until the cauliflower was soft (maybe 20-30 minutes). Last, we pureed half of the soup in a blender and then returned into the original pot, stirred well and served!

Chipotle Three-Bean Chili with "Cheese" Quesadillas

2007-08-05T12:58:00.000-07:00

This quick and easy recipe was given to me by an old roomate who spent a lot of time in Latin America.

2 cans black beans
1 can kidney beans
2/3 of a cup frozen corn
1 red or green pepper, chopped
1 medium onion, chopped
1 small can of chipotle sauce
1 cup brown rice
2-4 whole wheat tortillas
1 package of fake cheese--we use Vegan Gourmet Mozzerella

The brown rice takes the longest to cook so we prepared that in advance in a rice cooker. Once the rice was close to being finished we stir fried the onion and red pepper in a tbsp of olive oil over medium heat, then added the frozen corn, sauteed for a few more minutes, then added the beans and chipotle. We lowered the heat and let simmer for another 5-10 minutes.

Then we placed sliced Vegan Gourmet cheese into whole wheat tortillas and cooked each side on a cast iron griddle until the cheese melted and each side was browned, and then served with brown rice.

PB&J

2007-08-05T09:17:00.001-07:00

Can't beat a good ole pb&j on whole wheat with an iced soy latte on a hot summer's day.

Simon's Tempeh Fajita Wraps

2007-08-03T04:18:00.000-07:00

I worked late last night so Simon was in charge of dinner and he made these delicious tempeh fajitas.

Here's what he used:

1 block of tempeh
1 red pepper
4 whole wheat tortillas
some fresh spinach

For the tempeh marinade:
2 cloves of freshly chopped garlic
1/2 a lime
tamari

For the salsa:
2 plum tomatoes
1/2 of a red onion
a splash of lime

To prepare the tempeh, he first poked it with a fork to help absorb the marinade, then sliced it into small squares (strips work well also) and placed it in a marinade of garlic, tamari, and freshly squeezed lime juice from half of the lime for two hours.

He finely diced the plum tomatoes and half of a red onion with a splash of lime juice for the salsa, then browned both sides of the tempeh in olive oil over medium-high heat and removed, last he sauteed the sliced red peppers.

Last, he assembled the fresh spinach, salsa, tempeh, and red pepper onto the whole wheat tortilla, rolled and sliced!

Cornmeal Crusted Tempeh with Rosemary and Garlic Sweet Potato Fries

2007-07-31T04:21:00.000-07:00

If you've never had tempeh before this recipe is an excellent introduction from the Candle Cafe Cookbook. The tempeh is baked in a marinade for an hour before it's flash fried and the result is dee-diddly-icious. Tempeh, sometimes referred to as "Javanese meat" is made of fermented soybeans and has been a staple in Indonesia for over 2000 years. It has more protein, fiber, and vitamins than tofu, and is good for stabilizing cholesterol levels and blood sugar levels in diabetics.

2 8 oz packages of tempeh cut into thirds
1/2 cup tamari
3 tbsp maple syrup
1 tbsp garlic minced
3 slices fresh ginger
1/2 cup cornmeal
1 tsp crushed red pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp cumin
1/2 cup olive oil

Preheat oven to 350. Combine the tamari, 1/2 cup of water, maple syrup, garlic, and ginger. Place the tempeh in a baking dish with mixture, cover and bake for an hour. Let cool, then drain and slice tempeh into squares. Mix the rest of the dry ingredients in a bowl and dip the tempeh into the mixture to coat. Heat oil in pan over medium-high heat until hot, then cook tempeh on both sides for about a minute or until browned.

We like to serve the tempeh with homemade baked sweet potato fries, an excellent alternative to normal fries and white potatoes which like refined foods cause a spike and drop in blood sugar. Low in calories and rich in antioxidants, the nutritional value of sweet potatoes ranks very high compared to other vegetables. Studies have shown that foods rich in beta-carotine and vitamin C like sweet potatoes have protective effects against prostate and breast cancer. And they're yummy.

For the fries we usually use 2 or 3 sweet potatoes, peeled and chopped, 2 cloves of fresh minced garlic, and fresh minced rosemary. I usually shake the chopped sweet potatoes, garlic, and rosemary all together in a large baggy with some olive oil to make sure it combines nicely. Then we bake the fries at 350 for around 20 minutes on each side- it depends on how browned you like your fries!

Zucchini Stuffed with Red Lentil Pate

2007-07-30T04:39:00.000-07:00

Or as we like to call them, "zucch boats". This is one of our favorite meals because it's healthy, delicious, and fun to make. The recipe is from one of Simon's cookbooks from England called Vegan. I've changed the ounces to cups and the dessertspoons to tablespoons. The one ingredient that may be more expensive and harder to find is marmite (a popular yeast extract in the U.K.) but it's an important ingredient that really adds flavor to the pate! Here's what you'll need:

4 zucchinis
1 tbsp olive oil
1 tbsp soy sauce

Pate:
1/2 cup red lentils
1/2 an onion chopped
1 garlic clove diced
1 cup vegetable stock
1 oz shelled walnuts, chopped
1 tsp cider vinegar
1 tsp marmite
1 tbsp of chopped dates
1 tbsp of olive oil
1 tsp soy milk
1 tsp or more of fresh thyme

Preheat oven to 350. Cook the lentils in a cup of water and bring to a boil, then rinse and drain under cold water and return to the saucepan. Add the veggie broth, garlic, and onions. Bring to a boil again and simmer for 20 minutes. Drain if necessary and stir in the remaining pate ingredients.

The next step is to hollow out the zucchinis. The book reccomends slicing off a small sliver on one side of the zucchini to create a flat level surface. On the opposite side cut a rectangle the length and width of the zucchini, then use a teaspoon to scoop out the flesh, while leaving the bottom and sides intact:

Combine the soy and olive oil and brush the mixture over the hollowed zucchinis then bake them for 15 minutes. Remove from oven, add the pate mixture and return for another 5-10 minutes. We served the zucch boats with a combination of millet and red quinoa, and arugula on the side!

Brown Rice Sushi

2007-07-29T09:47:00.000-07:00

We used brown rice for our sushi since it's more nutritious than white. When the bran layer of brown rice is removed to make white rice it loses cholesterol lowering oil, magnesium, fatty acids, and fiber. Brown rice also has a nutty flavor and for this reason we didn't bother using any sugar or vinegar to flavor it.

We used about 5 sheets of nori, 2 cups of cooked short-grain brown rice, 1 avocado cubed, and 1 cucumber, 2 carrrots, and a few scallions all julienned. We spread about 3/4 of a cup of the brown rice onto each nori roll, then spread the veggies neatly together in a horizontal row near the bottom. Then rolled the nori tightly, sliced it into 1 inch pieces, and served with tamari and wasabi paste!

English Breakfast

2007-07-29T09:36:00.000-07:00

Another weekend favorite:

This is a great breakfast if your feeling lazy in the morning like we did today. We heated up some Amy's organic baked beans, fried some Lightlife tempeh bacon in a pan with olive oil, and smothered a couple toasted spelt muffins with Earth Balance spread. Tastes best when eaten in bed!

Weekend Scramble

2007-07-28T08:51:00.000-07:00

We make this scramble a little bit different each time depending on what veggies and spices we have in the house by the end of the week. Tofu, a bell pepper, and an onion are essential, then we usually throw in corn, or peas, or sometimes broccoli. Here are the ingredients for this morning's scramble:

1 block of tofu drained and pressed
1 small onion diced
1 red bell pepper diced
2 cloves of garlic minced
1/2 cup frozen sweet corn
2 tbsp nutritional yeast (good source of B-complex vitamins)
1/2 tsp turmeric (helps fight Alzheimer's)
1 tsp sage
1 tsp basil
1 tsp thyme
1 tbsp tamari
a sprinkle of lemon juice

First we sauteed the garlic, onion, and red bell pepper in olive oil for a few minutes over medium heat and then tossed in the frozen sweet corn. Meanwhile, I mashed the tofu with a fork in a large bowl and added the nutritional yeast, spices, and tamari, then threw the mixture into the pan with the other ingredients and sauteed for another 5 to 7 minutes. Last, I sprinkled the mixture with fresh lemon juice, then served it with toasted whole wheat muffins with earth balance spread (and ketchup on the side).

Yellow split pea soup

2007-07-27T06:47:00.000-07:00

This is our lazy but delicious version of Angelica's curried golden split pea soup (from page 135), the yellow split peas and carrots make it colorful and the curry makes it delicious. We use less water and more curry, and skip a few steps because we are hungry and tired when we get home from work. (The original recipe also calls for homemade curry which explains why we need to add more of our store bought curry powder). We also like to throw in some cooked quinoa at the end to make it heartier and more nutritious.

1 1/2 cups dry yellow split peas
7 cups of water or vegetable broth-use at least 4 cups of broth for flavor
1 medium onion diced
1/2 cup diced celery
1 cup carrots--I usually use two large carrots
2 tbsp olive oil
2 tbsp curry powder (or more)

cooked quinoa-optional

Rinse the peas and combine with water/broth and boil, then cover and simmer for 45 minutes to an hour (until the peas become soft and start to puree). Meanwhile, in a pan over medium heat, saute the onions, carrots, celery in the olive oil with curry powder for 5 minutes or so until the curry is mixed in and the veggies have softened a bit, then toss into the soup mixture. Once the soup is done we usually add some cooked quinoa and fresh pepper!

Chocolate Cake!

2007-07-24T07:36:00.000-07:00

I'm not big on sweets but I absolutely love dark chocolate. Chocolate is plant derived and has protective benefits similar to vegetables and fruit. Dark chocolate is much better for you than milk chocolate because it retains the most flavonoids, antioxidants that are beneficial to heart health and also insulin resistance. Now you don't have to feel guilty for eating this delicious vegan chocolate cake! I've made this recipe for my last two birthdays and everyone loves it, even non-vegans because it is so chocolatey and moist. Enough said, here's the recipe:

1 cup unbleached white flour
1 cup pastry flour
2 tsp baking powder
1/2 cup cocoa powder
1 tsp salt
1/2 tsp cinnamon
1/2 cup unrefined sugar
1 cup soy milk
1 cup maple syrup
1/2 cup safflower oil
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 350, mix the dry ingredients in one bowl and in another bowl 1/2 cup of water with the soy milk, maple syrup, oil, apple cider vinegar, and the vanilla and almond extracts. Pour the wet ingredients into the dry mixture and stir well. Pour the batter into 2 greased 9-inch cake pans, and bake for 35 minutes or until a toothpick comes out clean. Let cool for 30 minutes.

Chocolate Ganache Icing

4 cups dark chocolate/vegan chips
1 cup vanilla soy milk
1 tbsp strong brewed coffee ( I usually don't bother with the coffee)
1/4 cup maple syrup

Put all ingredients in a double boiler over simmering water until chocolate is melted. Take the chocolate off of the hot water and mix with a rubber spatula to combine. Let cool in the refrigerator for an hour and then frost the cake, although I usually just frost the cake first and stick the whole thing in the refrigerator to cool. Serve with vanilla soy ice cream!

Simon Snacks

2007-07-21T05:30:00.001-07:00

Cucumber-Mint Raita with Curried Oven-Baked Chips

Simon made this chip and dip combo last Sunday for a bbq, it was very quick and easy. He got the raita recipe from The New Vegan Cookbook and altered a recipe from The Candle Cafe for the chips. For the raita he blended 12 oz of silken tofu with 2 chopped cucumbers, 4 tbsp of fresh lime juice, 1 tbsp of canola oil, 1 cup fresh mint and 1/2 cup cilantro, 1/2 tsp of mustard and a tsp of salt. Then refrigerate!
For the chips, he sliced whole wheat pita bread into traingle wedges and then tossed them into a bag with a marinade of 2 tbsp of olive oil, curry powder, tumeric, and cumin, shook it a bit, then baked them in the oven at 350 (preheated) for about 20 minutes until they were crispy like chips!

Sweet and Hot Sesame Nori Chips

These are too flavorful for my taste, i.e., they will give you fishbreath, but Simon thinks they are the greatest thing since sliced bread and would eat them for breakfast, lunch, and dinner if he could. The recipe from The Voluptuous Vegan. He mixed 1/4 cup brown syrup with 1/4 cup of canola with a pinch of cayenne, then brushed the mixture on store bought nori strips (which are usually used for sushi). He rinsed and toasted 1/2 cup of sesame seeds in a pan, then sprinked onto the nori and syrup mixture. He baked the strips and in a preheated oven at 350 for 10 minutes, then painted the other side with the mixture and seeds and returned to the oven for another 10 minutes.

Tempeh, Asparagus, and Mashed Sweet Potato with Brown Rice Gravy

2007-07-19T06:17:00.000-07:00

My husband and I love to cook and I thought it would be fun to start posting our culinary accomplishments. I've been vegetarian for almost 12 years, and my husband has been vegan for about 6 years. Everything we cook together and post on this blog is vegan. We have a small but growing collection of vegan cookbooks we use along with recipes we find online from the vegan community, and sometimes we just wing it!
The picture posted today is from two nights ago. We marinated the tempeh all day in a mixture of balsamic dressing, tamari, fresh lemon juice and diced freshed rosemary, then pan fried each side of the tempeh in olive oil. Once browned, we removed from it the pan and threw in the asparagus with a little tamari until tender. The sweet potatoes were boiled, then mashed with earth balance spread and fresh garlic and topped with our favorite brown rice gravy from page 202 from The Angelica Home Kitchen. This gravy is my absolute favorite, it makes everything taste a little more delicious!