Seitan and Potato Torta

I've never had a torta before, but anything layered with potatoes is good by me. Seitan and Potato Torta {page 315} was just such a dish.

In my limited knowledge, tortas are supposed to be round, correct? Unfortunately for me, I was lacking in round baking receptacles, so I had to use the 9x13" option Robin offered. The prep work of slicing all the potatoes took a little time, but it wasn't nearly so bad as I'd figured it might be. I had to use 2 tomatoes instead of just one, as one tomato barely covered half of the bottom of the pan. Once all the prep work was complete, however, the Supertoddler and I had a lot of fun layering ingredients, making this a really awesome recipe to make with your kids. He especially loved brushing the olive oil onto the layers of potatoes, and sprinkling with salt and pepper.

The top of my torta didn't brown much, even after 20 uncovered minutes in the oven, but the finished product was still delicious. The flavors are subtle, but definitely there, and overall it's a very satisfying and comforting dish. Ninjahusband was kind of ambivalent about it, but I chalk that up to present work stress {he works from home on Saturday nights}. The Supertoddler LOVED it, and devoured a large adult-sized serving.

This recipe has opened my mind to the world of tortas. Since dinner, visions of all the different types of tortas I could make have been dancing through my head. Oh the possibilities -- the possibilities!

-- Your Friendly Neighborhood Batgirl

Kale and Sweet Potatoes

Simple but delicious, Kale and Sweet Potatoes {page 371} would make a delightful addition to just about any meal.

It was extremely simple to put together, and required few ingredients. It was healthy and hearty and a treat to eat. I mean really, who doesn't like sweet potatoes? This is one of those "don't really need a recipe for it" kind of recipes, but that being said, I've never thought to put sweet potatoes and kale together before, so I appreciate the recipe's presence in the book.

The Supertoddler went cookoo bananas over it. He was convinced the sweet potato was his beloved pumpkin, and after a while I just gave up correcting him. Hey, if your toddler wants to devour mass quantities of brightly-colored vegetables, you freaking let him!

Sweet potatoes are extremely serious business, business which apparently can only be conducted while wearing three different hats {!?}:



I can definitely see myself making this again and again, especially when I need a vegetable side dish for dinner but just can't decide what. This recipe is definitely a winner!

-- Your Friendly Neighborhood Batgirl

Green Bean Casserole Redux

I positively detest green beans. In fact, the very mention in a recipe is usually enough to make my stomach turn. I have NEVER liked them, even when I was a baby I would spit out any food with green beans in it. Finally, around age 16, my mom gave up and stopped making me eat them. Hallelujah, sweet respite from the evil green devils!

However, there is one BIG exception -- I LOVE green bean casserole. I don't care if it's made with dented bottom-shelf cans of store-brand slimy green travesties, I will inhale the stuff. When I went vegan, I was worried that green bean casserole was a thing of the past. Thankfully through the last couple of years, I've found {and created} several awesome green bean casseroles, even better than the "dump a bunch of cans together" kind that I had in my pregan days.

With my love of the stuff, it was only a matter of time until Green Bean Casserole Redux {page 370} graced my glass baking dish.

Overall this was a very good rendition of the casserole. It uses fresh green beans and fresh mushrooms, which I appreciated. The gravy was a little thin, so the cornstarch thickener needed to be doubled, but that could just be a matter of personal preference. Once in the 9x13" pan, the layer of casserole was pretty thin too, leading me to think that perhaps it would be just fine baked in a 9x9" instead.

The casserole was delicious, although definitely needed a little more flavor. I think next time I'd add some seasonings to the gravy to perk it up a bit. The Supertoddler looooved it, but picked all of the french fried onions off and ate only the green beans underneath -- weirdo!

Overall, it is a good, solid green bean casserole. Definitely worthy of your celebratory dinner table.

-- Your Friendly Neighborhood Batgirl

Orange-Chocolate Chip Muffins

Do you remember those Terry's Chocolate Oranges, rich and chocolately and orangey and unfortunately not vegan? Orange-Chocolate Chip Muffins {page 410} is like a Terry's Chocolate Orange's muffin-sister.

Orange and chocolate are a match made somewhere even better than heaven, and what better place to showcase these flavors than in a muffin? The muffin derives its orangey flavor both from orange juice concentrate and fresh orange juice. I used dark chocolate chips because I was going for a rich chocolate flavor. The muffin is topped with a chocolate streusel, which I used dark chocolate cocoa powder for. These muffins truly tasted amazing.

Two small gripes with the muffins: First of all, the cooking time seems to be off. They were very overdone when I got them out at the prescribed time. Generally I start watching my baked goods about 5 minutes before they're set to come out of the oven, just to make sure that they don't overbake. This time, however, I trusted the recipe and got in the shower. So, the overdoneness could very well be my error. Secondly, the muffins stuck horrifically to the wrappers. Every time one was peeled, you lost about half of the muffin to the wrapper. In the future, I would spray the muffin tin and just skip the wrappers all together. I get so mad when paper steals my nummies!

Overall, I would recommend these muffins strongly, but watch them carefully in the oven, and don't use paper wrappers!

-- Your Friendly Neighborhood Batgirl

Sesame Spinach and Cranberry Chutney over Some-Kinda-Nut Cutlets

With my guests still over and having all returned from visiting the Saint Louis Arch, I had to cook up an impressive dinner and I had to do it fast—in under 30 minutes, to be exact; people were waiting and vocally hungry. I had already made the Fresh Cranberry Chutney (page 562) before leaving to sight-see with them, so all I had to do was cook up some Sesame Spinach (page 381) and fry up Some-Kinda-Nut Burgers (page 120). Oh yes, those babies are definitely good enough to repeat. This time my nut mix of choice was almonds, walnuts, and cashews.


I worked backwards on this, I wanted to make cranberry chutney, having never made any kind of chutney before, and it went perfectly with the nut cutlets. (Almost like a sophisticated savory version of PB & J.) Our family friend from Boston enjoyed it especially much, being a great lover of tart things and nut things. Sweet-tart cranberry chutney over delectably nutty cutlets? I've got to agree with her: a match made in gourmand heaven.


And the Sesame Spinach? It got even more raves than the nut cutlets! My dad couldn't stop praising it. It's incredible and I'll be making it again and again. I've always had a particularly passionate love affair with spinach, but after this dish, I think we're ready to tie the knot. It's creamy and full and flavorful and you're all invited to the reception.

- - Ulpia Spinacia - -

Salad with Lime Cilantro Dressing

You would think I'd learned by now not to make recipes that feature ingredients I don't like. I'm certainly not talking about the lime or the cilantro in the case of the Lime Cilantro Dressing (p103), but the yogurt that forms the base. I have never liked yogurt, neither dairy nor soy nor coconut milk nor any other, but I seem to be okay with it if it's "in" something. I trusted the lime and cilantro to cover up enough of the yogurtyness to make me love this dressing, but alas, they did not.

However, the flavors of the dressing are great, and actually the more I ate it, the more I liked it. But I cannot get used to yogurt, no matter how hard I try. If you don't mind the taste of yogurt, this is a cool and creamy dressing that goes nicely atop a salad with a Mexican twist such as beans, corn, tortilla chips, jalapenos, etc. In my opinion, this dressing would have been better as a vinaigrette and I will try it again, but go in that direction over a creamy dressing.

--The Divine Miss V

Pound Cake

Well, I've found it. The Holy Grail, true salvation, the meaning of life, whatever you want to call it. And it's in the form of a loaf. Pound cake has to be one of the most nostalgic dishes for me. Grandma V has always made the best I've ever had, and I scarfed down embarrassing amounts prior to going vegan. It didn't even deter me when I learned the origin of the name--it's called POUND CAKE for a reason--there's a POUND of butter in there. Not sure why I never put that together, but denial is a powerful motivator when it comes to food. Because of my past adoration, the recipe for Pound Cake (p448) was one of the first I marked to try. I really made this one with Grandma V in mind. Her approval would validate this recipe in my opinion.

I was pleasantly surprised to see that the recipe does not call for Earth Balance at all. Other vegan pound cake recipes I've seen simply sub out the dairy butter with margarine, and they usually taste like it. The only modification I made was to sub half the vanilla that was called for with almond extract, as I ran out of vanilla.

This cake is not too sweet (as pound cake should be), has the right texture, very easy to put together, delicious toasted a bit, would make a nice gift as it's loafy and good for wrapping, and would be even more delicious with strawberries and whipped (vegan) cream. I am delighted that I tried this recipe and will undoubtedly return to it time and again. Oh, and it is WAY grandma-approved.

The Divine Miss V