Taking a long break

I haven't posted on my blog in a very long time. We are taking a break since I am in school full time, and being a full time mama to two wonderful little boys. I'm still cooking up a storm and wish I had more time to commit to my food blog! Miss you all. Hope you have a wonderful holiday!

Ginger Seame Tofu

This recipe is from vegweb.. It was very very tasty!

I used frozen & thawed tofu, and my liquid sweetener was maple syrup. I highly recommend trying this recipe.. and add some stir-fry veggies to it!

It's Farmers Market Season!

It's my favorite time of year! The park is full of people, little shops, and lots of local food. I love summertime!

Yesterday, we headed to downtown Salt Lake, and shopped for some fresh veggies. We got lots of yummy goods- summer squash, green beans, tomatoes, beets, basil, and yummy local mushrooms..


The mushrooms on the top are "Hen of the Valley" and the ones on the bottom are baby Shiitake. The lady at the stand said the Hen of the Valley tastes great in a risotto, so that is what we made last night. Mushroom and Pine Nut Risotto, and steamed green beans and beets.


The flavor of the mushroom was very delicate, not overpowering at all, and it had a very meat-like texture to it. The beets were sooo sweet, it was my favorite part of the meal, and the green beans were OK.. but I wish I would have roasted them instead. I have some left over though, so I will next time.

I want to have at least one local meal a week, if not more. Now that there are fresh veggies in season, it will be a lot easier to. Yay for summer!

Black Bean Burgers & Sweet Potato Fries

Wow... I am one busy mama! I enrolled in summer school.. and it feels like I am going more than full time, sometimes! I guess I am averaging one post a month.. so, I apologize to my readers! It's not that I haven't been cooking.. I have.. I just keep forgetting to take a photo and post it!

Anyway.. Tonight I made the Black Bean burgers from Veganomicon... and I loved them! Really, these are so easy, tasty, and perfect for a summer time meal. I highly recommend them :)

On the side, I made some baked sweet potato fries, which are always a treat (and so good for you!).

Black Bean & Sweet Potato Enchilada Pie

Here is a casserole recipe we created on a whim a few weeks ago, and I am just now getting it up on my blog! I wanted to make some sort of lasagna, but then also wanted Mexican food.. so I created this with a Mexican Lasagna in mind, but it turned out to be more of a casserole or pie. This is incredibly filling, and very good. We served it to a large group of my hubby's friends, and everyone loved it.

Ingredients:

• 1 large sweet potato
• 1 can black beans, drained
  
• 1 package soft tofu, crumbled
  
• corn tortillas
• sliced olives
• diced onion
• enchilada sauce
• diced red pepper

Directions: Peel sweet potato, and dice. Brush potatoes with olive oil and bake in the oven on 400 until soft. Meanwhile, saute onion in olive oil, then add the black beans. When the potatoes are cooked, mix them with the black beans. Line the bottom layer of a 8x8 glass dish with tortillas. Add a layer of bean/potato mix, top with tortillas. The next layer add the crumbled tofu, then top with a layer of tortillas. Top that with the beans/potatoes, and another layer of tortillas. Then cover completely, liberally, with enchilada sauce, and top with olives and diced peppers.

Baked Potatoes Au Gratin

I haven't contributed a recipe on my blog in a long time.. this is a recipe that I created when I was really pregnant and wanting some comfort food loaded with carbs. I submitted this recipe on www.vegweb.com a while ago, before I started this blog. It hasn't gotten a lot of reviews, so if you try this, please give me your feedback there if you can!

Recipe:
4-5 medium Yukon Gold potatoes (or your favorite)
2/3 cup nutritional yeast
2 cups plain soy milk
1 tablespoon flour
vegan bacon bits
French fried onions (French's is vegan)
vegan butter
salt & pepper to taste

Directions:

Preheat oven to 375

Slice potatoes and place them in a casserole dish, top with butter.

In a separate bowl, whisk flour, yeast and soymilk and pour onto potatoes.

Top with vegan bacon bits and fried onions.

Cover and bake for about an hour, until the top is browned and potatoes are cooked.

Top with more vegan bacon bits and fried onions.

Serves: 4

Preparation time: 15 minutes or less

I always like to serve these with green beans on the side.

The Lost Ones

Here are a couple lost photos of things we've had this last month. I am trying to catch up on my blog posts that I haven't had the time to do, so here are a couple of lost ones:

Gluten Free Pesto Lasagna:

Pretty much very basic.. I took gluten free lasagna noodles and made it with my favorite pesto recipe, topped with FYH mozzarella. This was super good (although I'm not sure if FYH is gluten free)


Mother's Day Breakfast: Blueberry waffles, soy-sauges and potato scramble.