December 30, 2007
This recipe was perfect!! It is on page 131 of Fresh from the Vegetarian Slow Cooker. Gluten-meat, mushrooms, red wine, slow cooked for hours.. can't go wrong. I will definitely make this again.
And for dessert..
a sundae made of Soy Delicious chocolate ice cream, canned peaches, chocolate sauce, dried cranberries and candied peanuts.
December 28, 2007
I had a delicious lunch of pasta with faux alfredo sauce from the McDougall Quick and Easy Cookbook. It's a great sauce- creamy and rich tasting. It's basically soft tofu with some tahini, nutritional yeast and garlic. I'd made sauces like this before, but without the tahini. Tahini makes everything better!
This dish is topped with my version of not-parmesan: ground almonds, ground flax seeds, salt.
December 27, 2007
Sugar-free soynog ice cream: frozen banana, soynog. I also made soynog cookies and soynog pancakes. Yum!
I got three new cookbooks for xmas: Veganomicon, Fresh from the Vegetarian Slow Cooker, and Eat, Drink and Be Vegan. I am really excited about all three!
I made the chickpea cutlets from V-con tonight, but with black-eyed peas. They were great!
December 15, 2007
These were lazily-made rice-paper salad rolls. Instead of marinating the tofu first, I just baked in for a while in some bottled vegetarian oyster sauce. It's just tofu and lettuce. The peanut sauce is the recipe in Vegan Lunchbox. A yummy Saturday lunch. Everything tastes good dipped in peanut sauce!
I also made the ginger sparkle cookies from Vegan with a Vengeance, but it seems like everyone had made them lately, so I didn't bother taking a picture.
December 11, 2007
December 09, 2007
This lasagna was based on this recipe: http://www.mayoclinic.com/health/healthy-recipes/RE00027
I used frozen spinach instead of the fresh, vegan ricotta (tofu, lemon juice, salt, garlic powder, fresh ground pepper), and no green onions. I also doubled the white sauce.
December 02, 2007
Last night was a "Djibouti" themed dinner party (we're getting through the alphabet). Luckily, their food is practically the same as Ethiopian food, which I love!
We bought the injera bread from an Ethiopian restaurant, and then we made three stews:
an Ethiopian split pea stew from the Vegan Lunchbox cookbook, a mixed vegetable stew similar to the one in the same cookbook, and Djibouti lentils: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-djibouti-lentils
It was all very delicious!
November 28, 2007
This was a particularly inspired lunch! I cubed fresh butternut squash and tofu and roasted it in the oven with a bit of olive oil, and then I tossed it with a dressing made of minced fresh ginger, olive oil, agave nectar (how delish is this stuff?!), and lots of fresh lime juice based on this recipe: http://busycooks.about.com/od/saladdressings/r/limegingerdress.htm
It was AWESOME. I love all of the ingredients individually, so all together was heaven. Also, I cooked the rice in veg broth.
November 19, 2007
I was too lazy to make rice, so I put my stir fry on leftover pizza crust! The first layer is black bean+garlic sauce, topped with fried onion and red bell pepper, with soy-sauce seasoned TVP chunks (made with soy flour) on top. It was awesome.
November 18, 2007
Saturday was homemade pizza night. Homemade crust is really not that much work- don't be intimidated!
The crust was made with spelt flour. The first layer was chopped, cooked butternut squash (from frozen- a great grocery store discovery) and some dried thyme, the second layer was lots of chopped shallots and some chopped fresh garlic, and the "cheese" layer was crumbled tofu mixed with salt, olive oil, lemon juice and a tbs of light miso. The final touch was some chopped walnuts, which are always awesome on pizza.
November 11, 2007
This amazing sauce is from my new favourite cookbook, 366 Simple Delicious Dairy-Free Recipes by Robin Robertson. It is a basic soymilk white sauce with a can of drained artichoke hearts added, a tablespoon of capers, some salt and pepper and some lemon juice. I added some faux blue cheese crumbles on top. It was heavenly!
November 06, 2007
This was a fancy dinner that I made for my friend's birthday. I made a bunch of individual Sweet Potato squashes stuffed with crumbled exta-firm tofu, dried savory, cubed frozen turnip that I happened to have a bag of, and olive oil. Not pictured is the creamy tofu-artichoke sauce that we poured on top when it was ready to eat. Soo good!!
This was a great recipe from Vegetarian Planet. I left out the egg and the parsley, but the rest is the same. It's brown basmati rice, Earth Balance margarine, onion, mushroom, carrot, garlic, chickpeas, kidney beans, black pepper and soy sauce. I will definitely be making this again.
October 22, 2007
October 11, 2007
This picture is of the last piece before it got eaten. I almost didn't even get this photo, the cake went so fast! It was for my mom's birthday.
It was a recipe that I made up by combining two recipes-
this one: http://uktv.co.uk/food/recipe/aid/514618
with this one: http://blog.fatfreevegan.com/2006/02/cant-be-beet-chocolate-cake.html
On top is a ganache that includes a whole organic fairtrade dark chocolate orange bar. I was going for decadent!
Tonight's dinner was a lovely stirfry made with some local, organic snow peas. I'd never had snow peas that were so sweet and delish!
Also includes tofu and mushroom. I was too lazy to chop onion or garlic, so it was pretty mellow. The sauce was pretty much soy sauce, miso and mirin.
October 07, 2007
September 26, 2007
I bought pumpkin pie mix (pumpkin, cimammon, nutmeg, cane sugar) the other day by accident when I meant to buy plain canned pumpkin, so I decided to make something sweet with it instead of the planned breakfast muffins. These cookies turned out sweet and cake-y and fabulous!
1 3/4 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup canned pumpkin pie mix
1/2 ish cup water
1/3 cup oil (I used safflower)
Stir, bake at 350 for 15 ish minutes.
Before adding the arborio rice to the pan I fried some onion, garlic, and re-constituted dried shiitake mushroom slices. After it was cooked I added were some salt, black pepper, and about a half cup of a mix of nutritional yeast and ground almonds. The risotto was to die for!
I served it with baby greens and balsamic vinaigrette.
Does anyone know if arborio rice is a whole grain or if it is a "white" rice?
A friend of mine's parents are Egyptian, and she told me about this delicious and very popular Egyptian meal. Basically you need pasta, green lentils, rice, and tomato sauce. There are variations. I added some cinnamon and cumin to my pasta sauce because I found that in one recipe on the net. I also added red bell pepper, which sort of took away from the traditional-ness of the recipe.. next time I'll leave it out and I'll use macaroni instead of rotini.
It was great, though!
It was great, though!
September 23, 2007
Tonight's dinner was thai yellow curry.
I fried some cubed tofu in a little olive oil, and then I added a couple of tablespoons of thai yellow curry paste, coconut milk + some water, chopped eggplant and chopped zucchini. Served over short grain brown rice.
Very delicious but rather high-fat because of the coconut milk so we don't have this dish often, or other thai curries.
September 20, 2007
Tonight was sweet potato oven fries with a tempeh burger. One of our* favourite meals!
*all meals featured are eaten by me and my boyfriend, mr. www.iheartmusic.net
I cut the block of tempeh (like tofu but more fun) in half, and then lengthwise through the side, so that it was two thinner pieces. I marinated the pieces a bit in some tamari, corriander and garlic powder, and then I fried it with some olive oil.
On the burger: Veganaise (I bought this for the first time!), pickle, tomato, Dijon mustard, and colby block cheese from The Uncheese Cookbook.
I really like these new thin burger buns from Loblaws!
September 18, 2007
September 15, 2007
Saturday morning breakfast sandwich! I left it open for the picture but I put the two sides together to eat it.
tofu marinated in tamari (soy sauce), a bit of apply cider vinegar, some drops liquid smoke, garlic powder and then fried with some olive oil in frying pan
tofu coated in nutritional yeast + salt and pepper and fried
soft tofu, lemon juice, apple cider vinegar, salt
September 11, 2007
I used TVP chunks for this delicious meal, which are made of soy flour. I used this sauce from about.com:
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/3 cup orange juice*
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon chile paste
- 1 clove garlic, minced
- 1 slice ginger, minced
- Oil for stir-frying, as needed
September 04, 2007
This is a cute new lunch container set that I got when I was in Alexandria, VA. I love the bento-style boxes that have click-y tops, they seal so much better.
Tomorrow's lunch is leftover chili with corn, fruit juice gel hearts (made with agar, in an Ikea silicone ice cube tray), raw red pepper and roasted chickpeas. If you've never had/made roasted chickpeas, do it now! They are best right out of the oven. Here is a basic recipe. I like them best with curry powder, but here I used nutritional yeast and salt.
September 03, 2007
Chili adapted from the Vegan Lunchbox cookbook. She uses dry beans but I used canned. I also added organic local kale for extra calcium and iron. It's a great recipe and a great cookbook! I start a new job tomorrow and therefore lunch pictures start tomorrow, yay!
September 02, 2007
These bars are from the 'Pumpkin Oatmeal Cookies' recipe in Vegan With a Vengeance. I added chocolate chips, and I used less oil but added some applesauce. They are soooo good. I think I'm going to make them again with only a bit of sugar and eat them for breakfast.
September 01, 2007
August 29, 2007
I had some red wine because I am going to put it in my henna mix, so I decided to put some in a tomato sauce as well. The baby eggplants were roasted in the oven with olive oil, dried basil and minced garlic.
The pasta sauce: onion, can of chopped tomatoes, red wine, basil, salt, mashed chickpeas.
August 25, 2007
I found some egg-free wonton wrappers and I was excited to use them. This was delish, but really time-consuming. I can't imagine how long it would take if I had made the wrappers by hand!
The sauce is sauté-d onions and a can of organic tomatoes. I was not about to make a (non-lazy) sauce after all the ravioli making!
I stir-fried some mystery greens that I got in Chinatown, onion, mushrooms and medium-firm tofu, and then I added some black bean sauce from a bottle. I used Thai red rice, which is like brown rice.. but more fun.
August 22, 2007
August 21, 2007
First I fried some chopped onions and mushrooms with a tsp of olive oil, some salt and lots of pepper, and then I poured the "omelet" mixture over top:
1/2 cup whole wheat four
1/2 cut chickpea flour
1 tbs nutritional yeast
1 tsp baking powder
a pinch of tumeric
This "omelet" mixture is a variation on a recipe in Vegan Vittles.
I let that solidify, and then I put some Ajvar (awesome red pepper spread from Hungary) on top before folding the whole thing over.
August 12, 2007
This spinach-tofu-filo pie was for a Cyprus- themed dinner party. I throw a dinner party every few weeks and we are going through the alphabet for which country we do.
This pic is from the next day, so it looks a little less photogenic than it was. It was delicious! I even found whole wheat filo pastry. The recipe was from Vegan with a Vengeance.
August 10, 2007
Woo, this wasn't much work but boy does it look classy!
The crepe is whole wheat flour and chickpea flour, and it is basically the Eggless Omelet recipe from Vegan Vittles.
Inside are purple potatoes chopped and roasted with lots of garlic.
The sauce is 'nacho cheez sauce' from, yes, the Uncheese Cookbook. It has chickpea flour in it, too. Lots of protein!
August 06, 2007
I gave in to peer pressure and made the gluten "ribs" from FatFree Vegan Kitchen, and I am so glad I did!
I used the BBQ sauce recipe from The Garden of Vegan and it was perfect.
The side dishes are quinoa and steamed broccoli with fresh lemon juice, sea salt and fresh-ground black pepper.
August 04, 2007
I threw together the dip, I can't really remember what was in it.. but I think it was:
white kidney beans
pan-fried eggplant and zucchini
fresh minced garlic
some italian seasoning
It wasn't amazing, but it was good with the veggies.
This is the "Baked Macaroni and Cheez" recipe from The Uncheese Cookbook. I added breadcrumbs on top because I had some, and instead of blending all of the red pepper I left some chunks. This is a cashew-based "cheese" sauce. Yum!