Christmas Manicotti

I am finally getting around to posting Christmas dinner. It's been a whirl-wind of dinners, family get-togethers and everything this past week, it's been hard to keep up with everything.. believe me, my blog isn't the only thing that's been ignored!

Christmas evening was spent at my mother-in-law's house. I made manicotti (and lasagna with the broken noodles) with basil-tofu ricotta, and we had it with asparagus and garlic toast.


After dinner we all sipped on wassel, and then opened presents...

Christmas Presents for my Kitchen

Well, I left my usb flash card thing at my mother-in-laws, so I haven't been able to upload pics to share our meals with you. So, until I get it back, which will hopefully be this evening, I'd like to share with you some of my favorite Christmas presents for my kitchen...

I got a little bit of Christmas cash, so I went and bought this book. I am all about vegan comfort food, as you know, so I could not pass this up. Last night I made the curried lentil loaf, which was super tasty (But cook it longer than it says to).


My husband got me this cookbook- Vegan Fusion World Cuisine, recipes from the Blossoming Lotus- the best vegan restaurant I've ever been - too bad I have to go to Kauai whenever I want to eat there (I think there is one is Seattle too, but I could be wrong).


And here is my super-duper-fancy food processor that my parents gave us... I am SOOOOO Excited about this! I've made pesto and the curried lentil loaf with it already. I want to use it every day I love it so much!

Christmas Eve Shepard's Pie

We are at my mother-in-laws for the evening. We were planning on going to my mom's for dinner tonight, but it is a blizzard out there (like it is in much of the rest of the country, I hear). So, we decided to stay in, and make dinner here instead. I made this very comforting shepard's pie, with lentils for the "meat." Topped with a simple gravy (my husband's specialty), and a side of roasted garlic brussels sprouts from VWAV.

Ingredients:

• 1/2 pound lentils, cooked
• 7-8 potatoes, cooked and mashed with 1/4 c. soymilk and 1/4 c. "butter"
• 1 bag mixed frozen veggies (corn, beans, green beans, carrots, etc)
• one onion, diced and saute'd in olive oil
  
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp parsley
• salt and pepper
  

Directions: Preheat oven to 350 F. In a 9x13 casserole dish line the bottom with cooked lentils, then layer with cooked onions, frozen veggies, and mashed potatoes. Top with spices and bake in oven for about 40 mins.


For dessert we had sparkled ginger cookies (so good, I made another batch!), and hot peppermint cocoa made with Vitasoy chocolate peppermit soymilk. Thanks vegan_noodle for the idea, sooooo good! That little mushroom in the background is the rattle we got for Sebastian for a Christmas present, how cute is that??!!

Happy Winter Solstice

There is nothing like spending winter solstice in your pajamas baking cookies all day. That is what I did today. I also meant to bake a pineapple up-side-down sun cake for the occasion, but I am sick of baking! I made 2 batches of Chocolate Thumbprint (with raspberry jam) cookies from VWAV, and one batch Sparkled Ginger cookies (also from VWAV).


For the Thumb-print cookies I ommited the almond extract because I didn't have any, and didn't want to run to the store. I also subbed soybean oil for peanut oil for the same reason. It still turned out great though. Also, if you plan to make these, be careful not to use too much jam, or press too deep, because the jam will make itself to the bottom, and out the other side when you pick the cookie up to eat it, thus making a little mess, and kind of annoyance.

Below is our little goody-bags we made up for our friends, neighbors, and family. I just put 2 cookies each into seperate sandwhich bags, wrapped with ribbon, and our holiday photo (courtesy of Landslide Photography, thanks Timbra!).



Tonight for our Solstice dinner, I am making chili, and we will be drinking warm Sangria, and Sebastian will be opening up one gift (PJs). Maybe next year I will get around to making a sun cake for the solstice.

Saag Aloo & Spicy Potatoes

I've had a bad cold the last week. A few days ago hubby made this for me to help clear my sinuses (curry is great for clearing sinuses) Not sure what he did, but it was yummy!

Spaghetti Bolognese

Spaghetti Bolognese is traditionally a very meat heavy meal. This one, however, uses veg-sausage and mushrooms. Topped with Follow Your Heart vegan mozzarella, it was a lot tastier than I expected. It was also very simple. Just chopping, sauteing and cooking noodles.

Ingredients:

• 3/4 pound spaghetti noodles
• 1 can diced tomatoes
  
• 2 TBS tomato paste
• 1/2 onion, diced
  
• 3 cloves garlic, minced
• 1/2 lb mushrooms, sliced
• 1/2 lb Light Life Gimme Lean Sausage (or your favorite)
• Olive Oil
• Your Favorite vegan cheese to top
  

Directions: Start cooking the noodles first. Then, in a large frying pan, coat with olive oil and saute the onions until clear, add the mushrooms, and saute, add garlic and soy-sausage. When everything is cooked through, add tomato paste and diced tomatoes, and let simmer until the noodles are done cooking and drained. Toss noodles and sauce well. Top with vegan cheese, and serve with garlic bread.

Tempeh Peanut Sauce Over Soba Noodles

We had some leftover coconut milk, so I came up with this to use it up, and use the tempeh that I never know what to do with. It was good, but the sauce was a little bit too peanut-buttery that I wanted. So, I will work on this some more before posting a recipe.

Tater Tot Casserole

I apologize it has been so long since my last blog. Now that the semester is over, and another holiday is coming up, I hope I can post more!

Last night I veganized Tater Tot Casserole, for my hubby. It was very easy. Maybe not as easy as traditional tater tot casserole, but easy anyway. Also, VERY filling.

Ingredients:

• One bag Tater tots (I used a 22oz bag)
• 3 cups plain soymilk
• 3 TBS corn starch
• 1 portobell0 mushroom, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 package Smart Grounds (Lightlife brand) or 2 cups of your favorite ground crumbles
• 2 tsp fresh or 1 tsp dry parsley
• 1 tsp each onion & garlic powder
  

Optional additions: 1 cup frozen veggies (I forgot to add these to mine), 1/2 c. shredded soy cheddar, 1/2 c. fried onions.

Directions: Preheat oven to 350 F. In a med saucepan, heat soymilk, spices and cornstarch, and heat until thick, to make cream of mushroom soup. In a small skillet, saute mushrooms in olive oil, and add to soup. Then, saute onions and garlic, and add your veggie grounds when the onions are clear. This is really just to break apart the crumbles and mix with the onions/garlic. In a casserole dish, layer with the crumbles, then optional frozen veggies, then the mushroom soup, top with tater tots, and optional fried onions and/or cheddar. Bake uncovered for about 45-60 mins.

Serves about 4-6.

The Survey

1. Favorite non-dairy milk?

I'd prefer not to like it so much, but Silk seams to work best for my taste buds.

2. What are the top 3 dishes/recipes you are planning to cook?

1 - Shepard's Pie

2 - I should really make something with my pumpkins, so maybe pumpkin coconut soup

3 - I should also use my butternut squash, any suggestions?

3. Topping of choice for popcorn?

carmel

4. Most disastrous recipe/meal failure?

I'm sure there has been plenty...

5. Favorite pickled item?

Sauerkraut

6. How do you organize your recipes?

In my blog, unless I forget to post them!

7. Compost, trash, or garbage disposal?

If I lived in a house I would compost (and have in the past) but now its the garbage or disposal.

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?

Potatoes, chickpeas, and granola

9. Fondest food memory from your childhood?

I always took the meat off my hamburgers and cheese and pepperoni off my pizza. I liked it that way, and couldn't understand how people ate it otherwise.

10. Favorite vegan ice cream?

cookies n cream or pralines (Purely Decedent)

11. Most loved kitchen appliance?

Coffee pot

12. Spice/herb you would die without?

Ok, I am going to be boring and say parsley. I have a new found love for parsley.

13. Cookbook you have owned for the longest time?

Not totally a cookbook, but it's called "Vegetables" It just describes all the veggies and tells you how to prepare and cook them, and they each have a recipe. Not a vegetarian, but many are.

14. Favorite flavor of jam/jelly?

a local-made cinnamon peach

15. Favorite vegan recipe to serve to an omni friend?

Soup

16. Seitan, tofu, or tempeh?

Seitan

17. Favorite meal to cook (or time of day to cook)?

Dinner

18. What is sitting on top of your refrigerator?

Containers of beans, silver wine glasses, post-its, pen...

19. Name 3 items in your freezer without looking.

frozen berries, ice and breastmilk (Hey, you asked!)

20. What’s on your grocery list?

toothpaste, and coffee

21. Favorite grocery store?

Good Earth (local Health Food Store)

22. Name a recipe you’d love to veganize, but haven’t yet.

Tater-tot casserole, for my husband.

23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?

Fat Free Vegan I probably visit the most, but I love so many more. Vegan Lunch Box got me starting in the food blog world, so props to her!

24. Favorite vegan candy/chocolate?

Newman's own mint sandwich cookies.

25. Most extravagant food item purchased lately?

maple syrup.. seriously, that stuff is expensive. I keep meaning to get some at Costco.

26. How did you get so pretty?

I don't know, but if you add my good looks with my husbands good looks, you get one VERY good looking baby!

NoTurkey Day ~ Wild Stuffed Squash

I had this vision for Thanksgiving, that I've had for years now. But every year it seams I take the easy way out, and just do a Tofurky. Last year I was pregnant, so I didn't feel like it, and this year no one else shared my vision. I've wanted to make an all indigenous Thanksgiving, with all foods from the American continents. Since no one else shared this vision of mine, it was not at all what I wanted, BUT I am not complaining. It turned out to be a wonderful holiday, filled with my favorite vegan food, and family. We had Wild Stuffed Squash, Blue Corn Bread, mashed potatoes and mushroom gravy, stuffing, and Tofurky.

I made the Wild Stuffed Squash, and it was very simple. All ingredients (besides olive oil and sage) are indigenous ingredients, and very savory & sweet.

Wild Stuffed Squash Recipe:

• 4-5 acorn squash, sliced in half, seeded.
  
• 2 cups wild rice
• 1 cup dried cranberries
• 1 cup roasted pumpkin seeds
• 2 tbs chopped fresh sage
• salt to taste

Brush squash with olive oil and roast on 400, faced down for about 30-40 mins. Meanwhile, cook the wild rice as indicated on the package. When wild rice is cooked and the water has evaporated, combine with sage, cranberries and pumpkin seeds. Scoop into cooked acorn squash and roast for about 10 mins.



For the Blue corn bread, I used this recipe on vegweb. I only had blue corn meal, so I used that instead of yellow. I ommited the pimentos and forgot to put in sugar (oops). It was good, but kind of dry, and I didn't use muffin pans (I really need to buy some).


I hope everyone else had a great holiday, filled with lots of yummy vegan comfort food!

Hubby's Pad Thai

My hubby found this recipe on vegweb for Pad Thai. He pretty much followed it exactly, but ommited the chili paste and the tofu. He used paprika too. It was delicious! It's not often we have Asain food at home, but this was better than any pad thai I've had at a restaurant here.

Sundried Tomato, Pine Nut & Parsley Pesto

My husband came up with this wonderfully tasty dinner last night. It was really simple:

• Cooked spaghetti noodles, as much as you can eat :)
  
• 1/4 c. pine nutes
• 1/4 c chopped sundried tomatoes
• 1/4 c. fresh parsley, chopped
• Olive oil

Combine all, and serve.

Early Tofurky Day

Saturday night we had an early Thanksgiving dinner with my family, because my sister was in town for a few days. My folks rented 2 condos in the mountains, just north of Salt Lake City, to have our early holiday feast. I was not even going to bother with a Tofurky this year because I figured it would just be my hubby and I eating it, since my 95% vegetarian mom wants meat for thanksgiving, and my sister stopped being vegetarian for more convenience foods. But, she asked for a Tofurky this year, so I made one. And it was good, as always.

This will be my 3rd holiday season that I've been meat free. I went vegetarian right after Thanksgiving 4 years ago. Since then, I've always bought the fake turkey roast at the store instead of making up something else. It's been a lovely tradition, but I'm ready for a change. This year, I've been wanting to make an all indigenous foods Thanksgiving, but I knew I would miss that Tofurky!



Anyway, I'll quit blabbering on about how much I love Tofurky... For our traditional early Thanksgiving celebration I made Tofurky, mashed potatoes & gravy, and green bean casserole. The first 2 are easy no-brainers, but that green bean casserole was amazing! I found a recipe on vegweb, but I forgot to bring it with me, so this is my own vegan green bean casserole:

green bean casserole ingredients:

• 2 cans green beans
• 1 larger sized can french fried onions
• 4-5 cups plain soymilk
• 2 Tbs corn starch
• 1 cup mushrooms, minced
  
• 1 tsp garlic & onion powder
• salt and pepper

Directions: Preheat to 375 F. In a med saucepan add soymilk, mushrooms, corn starch and seasonings, and bring to a boil until it thickens into a soup. In a casserole dish, combine green beans, soup mixture, and 1/2 can of FF'd onions. mix together, then top with remaining onions, and bake for about 25 mins, covered.

Roasted Pumpkin Hummus

For tonight's dinner party I made some pumpkin hummus. It was very simple, and although it didn't taste much like pumpkins and tasted more like hummus, is was very good. I only used half a small pumpkin for this batch, and as you can see in the photo, the other half was the festive dish. The hummus had just a hint of orange coloring (I don't know if you can tell that in the photo).

I was going to make it into a jack-o-lantern face, but I got rushed at the last minute, and spent too much time chatting with a friend. Here is what I did:

• One small pumpkin, roasted in (seeded) halves
  
• One can chickpeas
• 2 Tbs tahini
• 1/3-1/2 c. olive oil

Directions: With one half of the pumpkin, remove cooked chunks, and place into food processor. Add remaining ingredients to processor and combine, adding more olive oil for a smoother consistency. When everything is blended and smooth, place hummus into the other half of the pumpkin. Serve with pita, chips, pretzels, crackers...

Chik'n Fried Steak Dinner

My apologies for lack of recent blogs. My husband has been in Los Angeles, and he will be there another 3 weeks. But, he came home last weekend, so it was back in the kitchen for me!

To celebrate his temporary homecoming, I made a homestyle comfort food dinner- Chik'n Fried Steak, Mashed Potatoes and Gravy, and homestyle buttermilk biscuits.

I've been wanting to make this dinner for a while now. I've been disapoointed with other versions that I've had at a local restaurant. I am from the South, as you know, and their version of vegan chicken fried steak was more like chicken fried chicken! So I figured, I could do better!

Chik'N Fried Steak:

• 4 vegan burgers (Boca or Morningstar are textured mostly like real ground beef)
• 1 1/2 cups flour
• Oil for frying
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper

Directions: In a large frying pan, coat bottom with oil, and heat on Med. In a small mixing bowl, combine 1 c. flour and water to make it into a medium thickness paste (not runny, not dense). In another small mixing bowl, combine 1/2 c. flour, salt, pepper, onion powder and garlic powder. Place burger into dry flour, then coat with flour paste, then re-coat in dry flour. Place in frying pan, and fry on Med heat, until each side is browned. When CFS is done cooking, save oil for gravy. GRAVY: Let oil cool slightly and mix with plain, un-sweetened soymilk, and leftover flour, stir frequently to remove lumps and until thick.

Serves 4. Serve with buttermilk biscuits, mashed taters n' gravy, and a few close friends and/or family.

Chickpea Soup For the Soul

My sweet husband left town to work in L.A. - so in order to mourn properly, and sooth my lonely heart, I made me some chickpea noodle soup- for the soul.

My mom came over this evening to watch my baby during my class (midterm, yikes!) and it simmered while I was away for an hour. She couldn't wait to eat some while I was gone, and she loved it! I thought it was a little weird that people have been saying that the chickpeas gave it that hearty (meaty) taste and texture until I tried it for myself.. and it really is! Anyway, here is what I did:

Ingredients:

• one can or 2 cups cooked chickpeas (garbanzo beans)
• 2 large carrots, quartered and sliced
  
• 3-4 celery stalks, sliced
  
• 1/2 white or yellow onion, minced or diced
• 1/2 pound noodles
• 1 Tbs garlic powder
• 1/2 cup fresh parsley, chopped finely
• 2 Tbs No-Chicken Bullion (or 2 cubes)
• 6 or so cups of water, add as needed
• salt and pepper to taste
  

Directions: In a large pot combine water and carrots, onion and celery. Boil on Med-Low for about 10 mins. Add remaining ingredients and boil until noodles are soft. Serve.. easy huh?

Homemade Bread & Split Pea Soup for Two

We spent a rainy morning at the farmer's market today. Our budget was $10 and we got a large pumpkin, 25 lbs of yukon gold potatoes, 2 acorn squash, 6 large onions and a bunch of carrots. That's a lot of food for $10! I think we did very well.

After the farmer's market I felt like it was a great day for home made bread and soup. So I got a recipe for bread out of How it All Vegan, and I made 2 loaves- one white bread and one sun-dried tomato and artichoke.

While the bread was rising, I made some split pea soup. Then, while the bread was rising the second time, and the soup was simmering, I ran to the local health food store to pick up some things since they are closed tomorrow, and by the time I got home the power had gone out from the storm. Good thing we have a gas stove. Anyway, I couldn't set up my fancy photo spot since the power was out- so I took todays pictures out on my balcony.

Artichoke & Sun Dried Tomato Bread

Split Pea Soup for Two:

• One Cup. Split Peas
• 2 carrots, chopped
  
• one small onion, diced
• 2 stalks celery, chopped
• One cube veg. bullion
• 2 cloves garlic, minced
• salt and pepper to taste
  

Directions: In a large pot, combine about 4 c. water and one c. split peas. Bring to a boil and reduce heat to simmer. Chopped veggies and add to water with bullion and spices, and cook until everything is tender, adding extra water as needed. Serve when everything is tender.

Mystery Squash Chili Over Blue Corn Waffles

We've had this squash since our last co-op pick up and I have no idea what kind it is. I thought it was a type of pumpkin, but it doesn't taste anything like one. Does anyone recognize it?

I was came across this site that inspired me to create a chili with the mystery squash over thier recipe for corn waffles. The chili was really, really simple:

Squash & White Bean Chili Ingredients:

• one can white beans (or 2 cups cooked)
• 1/2 large onion, chopped
  
• 1 green pepper (although I actually forgot this in mine)
• 2 cloves garlic, minced
  
• 1 1/2 cups cubed squash (pumpkin, butternut, etc)
• 2 teaspoons chili powder

Directions: Saute onions and garlic until onions are clear. Add undrained can of beans (or cooked beans and a cup of water), squash and chili powder and let simmer while you make the waffles (or for for about 15 mins). Serve over corn waffles or on it's own..

Do you know what squash this is?

Adventures in Baking Part II

Another adventure in baking today! We made cinnamon rolls with Cindy's Aunt's recipe that was passed onto her recently. They were amazing, and we had fun, and lots of laughs!

Our first attempt didn't turn out so well...

Finally, we got it to stay on the counter long enough to get flour in there so I could start kneading the dough...

After we let it rise, we rolled it out to get all the air bubbles out...

Then spread on margarine and sprinkle with cinnamon and sugar, and roll, cut, ...

... and bake (for what seams like forever!)...

Cover in icing and enjoy!

I didn't get the recipe so go visit her blog and make some of your own tasty treats! Stay tuned for more Adventures in Baking.. Next time is Sugar Cookies!

Homestyle Pot Pie

Another night with a friend over. My husband's long time friend and colleague from out of town came over for dinner this evening. His wife and kid live out of state, so to make him feel at home and not so lonely, we made this homestyle pot pie. He said it tasted like Autumn! Seriously, talk about comfort food.. this was comfort to it's highest. So simple and savory, it's sure to please your family's taste.

Filling Ingredients:

• 2-3 large potatoes, diced
  
• 3-4 stalks celery, chopped
• 1/2 onion, diced
• 2-3 carrots, sliced
  
• 2 garlic cloves, minced
• 1 cup frozen peas (or corn, or both)
• 1 cube veg. bullion
  
• 2 tsp parsley

Biscuits Recipe Ingredients:

• 2 c. flour
• 3 tsp non-aluminum baking powder
• 1 tsp salt
• 1/4 c. non-hydrogenated margarine
  
• 1 cup sour soymilk (soymilk + 1 tsp. vinegar)

Directions: Preheat oven to 375 F. Cook veggies in broth water until soft. Meanwhile, make the biscuits recipe for the crust. Roll or press dough into casserole dish (the above recipe makes enough for one 8x8 dish, double for larger casserole dish- you will have plenty veggies), make sure to get the sides. Spoon cooked veggies with a little broth into the casserole dish, over the dough. Cover the veggies with the remaining dough, poke a few holes with a fork and bake for about 40-45 mins, depending on your stove. Remove from oven when biscuit mixture is cooked completely. Add salt and pepper to taste.




For dessert, my hubby made a lemon blueberry cake from scratch. It was very sweet! He is trying to recreate a recipe from years ago when he worked at a little veggie cafe here in Salt Lake.

Friday Night Dinner Party

The dinner party at my friend's house was great. It was the 3 of us girls, who I met at La Leche Legue a few months ago, and our husbands. Our host made bean and mushroom enchiladas with spanish rice and guacamole and salsa. We brought the dessert, which was awesomely good (I had 2 pieces while over there, and finished it off when we got home)!


It was a fun night! I almost forgot to take a picture, and I did forget my camera (Doh!) Luckily, I was able to borrow a camera for a couple pics, and got to use a super nice camera (I want one!).

And here is our kiddos playing with each other (Mine's the little one) after dessert.

Pineapple Upside-Down Cake

I am made this cake for a dinner party for this evening. I got the recipe from vegweb. I only made a couple of modifications. Check back later for peer review from the dinner party...

Pineapple Upside Down Cake:

• 1 1/2 cups flour
• 3/4 cup cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pineapple juice/water (see below)
• 1/3 cup oil
• 1 tablespoon white vinegar
• 1 20 oz can pineapple rings in unsweetened pineapple juice
• 1/4 cup brown sugar

Directions:

Preheat oven to 350 degrees.

Mix flour, sugar, baking soda, and salt in a large bowl.

Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine oil, vinegar and juice. Sprinkle with brown sugar.into the bottom of a 12 inch spring form pan and arrange Pineapple rings over the sugar. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Baking time will depend on pan size...mine took 30 minutes in my crappy oven in a 12 inch spring form pan. Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.

Red Beans 'n Rice

As a girl born in the south (and family still there) I sometimes must make a dish close to my roots. Tonight, I made red beans 'n rice for a few reasons, 1.) I needed to use up our veg sausage, 2.) My hubby put red beans on the pot and asked what we should make with them, and 3.) I love comfort food, especially trying to veganize them. This was really good, but it was missing something. If anyone is super familiar with Cajun food, please tell me what I was missing with this recipe. It *almost* was the red beans 'n rice I remember from my childhood, but not quite.

Ingredients:

• 1 lb dry red beans, cooked
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4-5 stalks celery, chopped
• 1 bell pepper, diced
  
• 2 bay leaves
• dashes of Tabasco
• 1/2 tsp chili powder
• 1 tsp Cajun seasoning
• Some salt and pepper
  
• 1/2 package Gimme Lean vegan sausage
• 2 cups white or brown rice, cooked

Directions: Cook beans as directed and simmer on low. Saute the onion and garlic, then bell pepper and celery, and add to beans. Add spices, simmer uncovered, adding water if needed to cover beans. Fry veg sausage in olive oil (fry in crumbles) and add to beans. Let everything simmer for a while (30 mins- 3 hours, the longer the better). Serve on top of white or brown rice.

Give it a try and tell me what I am missing. It really is good as is- not bad at all.. my hubby and his friend who was over for dinner really liked it. I'm the picky one when it comes to cajun food.