Cooking From 1,000 Vegan Recipes

Vegan Mayonnaise

2010-12-12T21:07:00.000-05:00

I had originally made this several months back but a computer crash happened before I had a chance to post about it.

As Batgirl said in her post back in June about the Vegan Mayonanaise on page 573 this is very easy to make. Short of the silken tofu possibly, everything else most folks will have on hand already!

It just uses a few ingredients & it's easy to tweak it to satisfy your tastebuds & make various flavors.

As Batgirl said it takes under 5 minutes to make! I used it on my Black Bean Burgers & can't wait to use it on other things!

--Gymmie

Black Bean Burgers

2010-12-12T20:53:00.001-05:00

Since it had been a while since I made something in the book I decided to make the Black Bean Burgers on page 120. This is very easy to make, I hadn't checked my spices very well so missed that I didn't have thyme but for me the flavors were great that it wasn't missed. Not that I have that talent to pull out flavors by trying something unless it's an obvious flavor.

The recipe makes 4 but I doubled it so that I could have some just about all week & not have to stop & make it again.

--Gymmie

Grilled Portobello Burgers

2010-10-22T16:59:00.002-04:00

Who says vegans can't have juicy, meaty, satisfying burgers? Grilled Portobello Burgers (page 118) prove any naysayers wrong.

In this sophisticated but simple burger, tender and succulent portobello mushrooms are marinated in a balsamic glaze and grilled to juicy perfection. The burger is topped with grilled red onions, basil, and tomato. All of the flavors compliment each other so well, no one will be asking "where's the beef?" with this satisfying burger.

I know cook-out season is officially at an end, but these burgers are worth firing the grill up for one last time.

-- Your Friendly Neighborhood Batgirl

Hiatus

2010-10-21T02:46:00.002-04:00

Even with the best of intentions, life can get the better of you. All of us have been super busy and we've been unable to keep up with the project.

A big thanks to Batgirl who was so diligent in keeping up with recipes and for creating our backend spreadsheet to help us keep track of everything.

So I guess consider this a hiatus. I know I would like to pick this up again in the future when things aren't so crazy and I hope that some of my fellow bloggers will as well.

Thanks everyone for visiting and commenting. Check back once in a while to see if anything's been posted. Until then, stay happy and stay vegan!

White and Wild Rice Salad w/ Walnuts, Cranberries, and Figs

2010-08-10T00:24:00.003-04:00

White and Wild Rice Salad with Walnuts, Cranberries, and Figs {page 84} is one of the easiest, prettiest, and most flavorful salads I've had in a very long time.

The preparation, although it does require a decent amount of chopping, is quite easy, and the salad itself comes together in no time at all, once the prep work is complete. All of the colors and flavors play beautifully together to make a concoction that is not only a treat for the eyes, but for the mouth as well.

This salad is sophisticated, but at the same time simple enough to be enjoyed by people of all ages. Best of all, it has a vinaigrette-based dressing, which makes it perfect for picnics and other events outdoors, as you don't have to worry about it sitting out in the sun.

This salad is going to become a regular fixture at many of my outdoor gatherings, I'm sure of it!

-- Your Friendly Neighborhood Batgirl

Blazing Sunset Salad

2010-08-03T23:21:00.003-04:00

Something about summer just makes me want to devour an inordinate amount of fruit salad, and that desire is simply amplified when it comes to summer cookouts. Blazing Sunset Salad {page 96} was my choice for our last cookout.

This beautiful, quick, and easy fruit salad distributes the limelight gracefully between juicy cherries, refreshing oranges, sweet nectarines, toothsome bananas, and crisp apples, all dancing in a light dressing.

There's really only so much you can say about fruit salad, but this one is definitely a keeper. I truly look forward to testing out the rest of them in the book. Yum!

-- Your Friendly Neighborhood Batgirl

Fettuccine with Fresh Figs and Walnuts

2010-07-30T07:23:00.000-04:00

I cannot believe I didn't find this recipe until now. Fettuccine with Fresh Figs and Walnuts {page 211} has just about everything I could ever want in a dream pasta.

Tender pasta is coated with a creamy cashew sauce, and then tossed with sauteed fresh figs and walnuts. The whole thing is topped up with crispy homemade breadcrumbs. The creaminess of the sauce paired perfectly with the sweetness of the figs, and the heady deepness of the walnuts. The salty toasty crunch provided by the breadcrumbs was really the icing on the cake...erm...plate of pasta, so to speak.

Fresh figs are rather expensive, so I cannot see myself making this often. However, this would be an easy and impressive dish to serve to guests on special occasions. In fact, I think I impressed myself with this one. I may just come back to my kitchen to eat again sometime. You're invited too, of course.

-- Your Friendly Neighborhood Batgirl

Sunflower Zucchini Bread

2010-07-27T22:57:00.003-04:00

A twist on classic zucchini bread, Sunflower Zucchini Bread {page 405} has protein-rich sunflower seeds baked right into the bread.

This delicious bread has all the components you've grown to love in standard zucchini bread - moist, comforting, slightly sweet, the illusion of health {"Hey, it has zucchini in it, so it's good for me!"}. All of those factors are amped up by the presence of the delightful little sunflower seeds. They add interesting texture and flavor, as well as amp up the nutritional qualities.

The Ninjahusband found the bread a little odd with the seeds in it, but I really liked them. Maybe next time I'll make 2 loaves - one without seeds for him, one with extra seeds for me.

-- Your Friendly Neighborhood Batgirl

Mango Morning Quesadillas

2010-07-16T17:49:00.004-04:00

Mango Morning Quesadillas {page 513} were a concept too novel to pass up. A sweet mango filling sandwiched between two tortillas, baked till crispy, and topped with powdered sugar and cinnamon? Sign me up!

And it was good...mostly. Honestly, the filling was a little weird. It baked up funny in the oven, almost to the consistency of scrambled eggs {ew, gross, I know, sorry!}, and wasn't as sweet as I'd hoped. The Ninjahusband thought it was pretty good, but I'm a little on the picky side, and I didn't really love it.

I may be persuaded to try it again, but I think I'd make some modifications first.

Overall, major points for ingenuity and concept...just a touch lacking in execution.

-- Your Friendly Neighborhood Batgirl

White Bean and Walnut Patties

2010-07-13T18:50:00.002-04:00

I've said it before and I'll say it again - Robin is the master of all things patty, and White Bean and Walnut Patties {page 122} are no exception.

These little patties are made from simple yet flavorful ingredients, and they have a fantastic texture. They're more sturdy than most bean-related patties {thanks to the high ratio of vital wheat gluten to other ingredients}, making them the perfect candidates for a backyard grilling session.

I can see them going beautifully in a bun with your favorite toppings, but I chose to serve them here cozied up to some Creamy Cauliflower and topped with Watercress Sauce.

They are elegant, but also quick and kid-friendly - the Supertoddler devoured his portion. They also make great leftovers, so make a double batch and take some to work with you the next day!

-- Your Friendly Neighborhood Batgirl

Quinoa Summer Squash Pilaf

2010-07-13T11:26:00.004-04:00

Yes, my camera is dead. Yes, this was taken with my phone. No, I'm not exactly proud of that. I suppose this is my punishment for taking such a long hiatus. :)

So with the best of intentions, I attempted to make the Quinoa Summer Squash Pilaf (p279). Intentions I say, because thanks to a minor bug problem that I'm sure no one wants to read about on a food blog, I found my quinoa to be infested and therefore unusable. Well the onions were already sauteing, the squash was already diced, and with the oppressive humidity I was in no mood for creativity. Apparently these bugs don't like couscous because that was fine, so this dish became a couscous pilaf.

As I am prone to do, I found it a bit bland for my taste so I added some garlic powder, and after separating Grandma V's portion, some red pepper flakes. It's still too mild for me, because I like a big ole spicy party in my mouth, but this is a simple dish to put together on a weeknight, made bright and fresh by the appearance of summer vegetables. And let's be honest, fresh basil makes anything more lively and delicious! There's really no "secret" to this one, it's great for the beginning cook and a palette of potential for the more advanced.

I'll make it again--this time with bug-less quinoa--so as to have the full experience, but will likely add fresh garlic near the end. That would really finish it off. I can also see this being a good dish for a picnic or some other outdoor dining adventure, as it would be fine chilled or at room temp, and there's nothing in there requiring refrigeration.

Watercress Sauce

2010-07-12T00:38:00.002-04:00

Watercress Sauce {page 553} is a healthy, vibrant, and tasty sauce that can liven up a boring "meat"-and-potatoes type dinner in a hurry.

The sauce is mainly made from blanched watercress, with other key ingredients such as vinegar and garlic used to play up its peppery notes. It is easy to throw together, and very healthy. The flavor is distinct, but I can see it pairing well with all manner of tofu, cutlets, croquettes, or roasted vegetables. I often find myself wanting a sauce to go with something like that, and I usually fall back on gravy. This would be an awesome healthier, more vibrant alternative in situations like that.

-- Your Friendly Neighborhood Batgirl

Creamy Cauliflower

2010-07-10T00:09:00.002-04:00

I love {love} love mashed potatoes. And while it is definitely not mashed potatoes, Creamy Cauliflower {page 364} still falls into the realm of Mashed Deliciousness.

Simple to make, and using ingredients you'd expect when mashing any vegetable, this dish came together quickly into a montage of creamy, savory, comforting goodness. The texture is not exactly the same as mashed potatoes, and the taste is a little off, but it was close enough that it fooled the Supertoddler.

I think the best thing about this dish is the lowered calorie count. Let's be honest, mashed potatoes are delicious, but not too friendly to the waistline. This Creamy Cauliflower is not only yummy, but it won't increase your pant-size.

This was a very good recipe, and a technique I will be using often, I'm sure of it.

-- Your Friendly Neighborhood Batgirl

Vegetable Fried Rice

2010-07-07T23:12:00.002-04:00

I hate to give a bad review. I am a people-pleaser to the core, and admitting that I didn't really like something - be it a recipe, a book, a movie, or whatever - just doesn't jive with me. However, I'm kind of a food snob, and I can be rather picky about what I eat. If I'm eating something and I don't love it, I'm likely not to finish it. I'd rather waste food than eat something I don't love. I know that's horrible of me, but that's the truth.

As for more horrible truth, I just have to admit that Vegetable Fried Rice {page 268} didn't really impress me. It was definitely edible, and everyone I served it to ate it and said it was just fine. It just seemed to be a little lacking.

I amped up all the seasonings, as I could tell from tasting all along that it might be a little on the bland side. Even that didn't really help though. If I made it again, I'd at least double all the seasonings, and maybe even add in more ingredients.

I guess one book cannot be expected to win them all. However, I still feel guilty for the bad review.

Apologetically,

-- Your Friendly Neighborhood Batgirl

Cherry Berry Watermelon Salad

2010-07-04T16:47:00.002-04:00

First of all, to my American friends: Happy 4th of July! I hope everyone is having a lovely day full of cruelty-free celebrations.

I attended a family BBQ last night, and I brought festive Cherry Berry Watermelon Salad {page 98} to share with everyone. With the patriotic red and blue, this salad is just begging to be all dolled up for a celebration. In the absence of a melon baller, the more creative side of my brain took over, and I realized this was a perfect opportunity to take a mini star cookie cutter to my watermelon. While it was a bit of work, it was definitely worth the appreciative ooohs and ahhhhs that special touch brought.

The salad is simple in its construction, and takes advantage of fresh summer fruit in its prime. The dressing is light, consisting mainly of orange juice, and serves to brighten and compliment the already amazing flavors mingling in this salad. Pitting that number of cherries can be somewhat daunting if you don't have a cherry pitter, but the ever-helpful Ninjahusband figured out that a thin pair of kitchen sheers {or a chopstick} will work in a pinch.

This was a fabulous salad for a cookout on a hot summer night. I would encourage you to whip this up next time you need something colorful and delicious to compliment your veggie burgers and corn on the grill.

-- Your Friendly Neighborhood Batgirl

Beans Bourguignon

2010-07-02T07:19:00.002-04:00

Beef Bourguignon is practically synonymous with French cooking. This classic French stew, rich with red wine and thickened with beurre manie {"kneaded butter"}, is given a vegan makeover and makes its glamorous reappearance as Beans Bourguignon {page 253}. Tender red kidney beans stand in for the traditional cow's flesh, and vegan margarine is kneaded with flour to make a vegan beurre manie.

Don't let the genre frighten you - this recipe was easy peasy to throw together. I had it on the table in just over 30 minutes! Additionally, it's made from inexpensive ingredients {depending on the wine you choose} and is a one-pot meal. Although it can be eaten as a stew, I found it especially good served over egg-free wide noodles.

The flavors were complex and deep, and only improved in the fridge, making leftovers of this stew absolutely delightful {which is convenient, as the stew made quite a lot}. Even though I made this and enjoyed it in the dead of summer {not sure what I was thinking}, I think this would be especially good served in the cool fall or winter months, with some crusty bread for sopping up the delicious broth. The ultimate comfort food - French-style!

Bon appetit!

-- Your Friendly Neighborhood Batgirl

Seared Portobello Fajitas

2010-06-30T07:07:00.000-04:00

Ole! When you need a quick meal, few things are more delicious and time-friendly than fajitas. Being a working mother of a very active Supertoddler, I am always in the need of a quick meal, and Seared Portobello Fajitas {page 125} were not only fast, but featured one of my favorite foods on earth - the portobello mushroom.

I followed the recipe exactly, deviating only to add about 1/2 a red bell pepper I had hanging out in the fridge. I was actually surprised there were no bell peppers in the recipe to begin with - nothing screams fajitas like peppers! The flavorful ingredients seared up so quickly, I hardly had time to heat some tortillas and sort out a side dish. Major flavor for very little effort - what a great combination!

The Ninjahusband took the leftovers for lunch the following day, and said they were even more delicious. This would be a great thing to make a double {or triple} batch of to have around for lunches throughout the week.

-- Your Friendly Neighborhood Batgirl

Chocolate Coconut Brownies

2010-06-28T06:56:00.001-04:00

Um yeah. I admit that I may have been conceited about my brownie-making in the past. I even named one of my own recipes "Marry Me Brownies" because of the number of marriage proposals they've gotten me throughout the years. Count me sufficiently humbled. Chocolate Coconut Brownies {page 436} are hands down the best brownies I've ever had in my life. Everyone who tasted them agreed.

The brownies are made rich with both coconut milk and shredded coconut, and the added chocolate chips boost them to that down-right-decadent level. I used dark cocoa powder {I always do, I have a slight love affair with it}, and these dark little brownies were fudgy, moist little morsels of heaven on earth. Not only do they taste fantastic, but the smell that was wafting through my house while they baked...I cannot even describe. I could scarce keep my hands out of the oven until they were finished.

Coconut-haters obviously wouldn't find these enjoyable {although really, if you hate coconut, you are grumpy and probably not enjoying life anyway - I jest, I jest}, but I think you'd be hard-pressed to find a single other individual alive who could resist these babies.

Dozens of thumbs way, way up on this recipe {I shared the brownies with my coworkers}. I already have repeat requests for them to make an appearance at Tuesday Treats in the near future. {Every Tuesday I make treats for my coworkers and bring them into work.} I think I will selflessly oblige {and enjoy every savory lick of the batter in the process}.

-- Your Friendly Neighborhood Batgirl

Tamari-Dijon Marinade [Pan-Seared Seitan with Herbed Potatoes]

2010-06-27T19:49:00.006-04:00

I had just made simmered seitan (a.k.a. “wheat meat”) for the first time and was looking to do something with it aside from freaking out about how I’d just created, from flour and some vegetable stock, cutlets that looked and felt and, uh, kind of smelled disquietingly like slices of pigs. But they weren’t!

So I was ready to pan sear them and serve them alongside some herb-baked potatoes. Not, however, before marinating them in some Tamari-Dijon Marinade (page 576). I chose it because it’s composed solely out of standard-pantry ingredients. I wasn’t expecting much, given the brief list of pedestrian ingredients. To my surprise, I couldn’t’ve chosen a better marinade. Uncomplicated, it was the perfect accent to the honest simplicity of my meal.

I’ll most definitely be keeping the Tamari-Dijon Marinade in mind for the next time I need to give something a good pre-preparatory soak.

-- Ulpia, gives savory baths to slices of wheat - -

Macadamia-Cashew Patties

2010-06-26T17:37:00.003-04:00

Nothing is more stereotypical of being vegan than the ubiquitous veggie burger. Most think of the frozen variety - flat, flavorless, more like a mere apology for not being a burger than an actual food item. You all know those burgers. Well rejoice, because I'm here to tell you, Macadamia-Cashew Patties {page 119} are anything but boring.

Slightly sweet, and complex in flavor and texture, these patties could liven up any meal or gathering. They are very flavorful, and cook up nicely. My only complaint is that you have to handle them carefully or they may break apart. Treat your burger well and it will treat you well, though. At least, that's my philosophy on the matter.

I served these on thin buns w/ homemade vegan mayonnaise {see previous post}, mixed baby lettuce, slices of ripe roma tomato, and radish sprouts. This made for one healthy, sophisticated, and satisfying meal.

The Supertoddler and Ninjahusband both enjoyed them immensely. These golden little gems are definitely going into regular rotation.

-- Your Friendly Neighborhood Batgirl

Vegan Mayonnaise

2010-06-22T11:29:00.000-04:00

Let's be honest, mayo, any mayo, even if it's delicious homemade Vegan Mayonnaise {page 573}, is not very photogenic.

Although it will never win any beauty contests, this mayonnaise is dynamite! First off, the ingredient list is short, and is made with things I generally have on hand. The ingredients are inexpensive, to boot. Secondly, it is super fast to make! Literally 5 minutes and voila! Vegan mayo! Third, it is MUCH lower in calories and fat than your standard mayonnaise {even a vegan mayonnaise}. This stuff has no added oil or fat in it at all - not a drop! Last but not least, it is YUMMY. So yummy! It has a tangy but pleasantly smooth flavor. I don't usually like the flavor of mayo enough to really put it on much, but I can see myself becoming very addicted to this stuff. I've already used it twice today.

First off, I used it to make a delicious classic macaroni salad:

{Please note: my cute kitty bowl. NOTE IT!}

It gave great flavor and creaminess to the dish without overwhelming the over flavors and textures. I'm sure it would be KILLER in potato salad as well.

Secondly, I decided to make my grilled corn Mexican-style by slathering some on the corn and sprinkling it with paprika:

You know you've got a good mayo on your hands when you like the taste of it enough to put it on your corn. This was DYNAMITE.

All in all, I am extremely thrilled to have found this lower fat, lower calorie, inexpensive, easy, and DELICIOUS alternative to store-bought vegan mayo. Try it today! You won't regret it.

-- Your Friendly Neighborhood Batgirl

Spice Cake with Mango and Lime

2010-06-20T22:27:00.002-04:00

One of my favorite things about summer is the abundance of ripe, juicy, delicious {and cheap!} mangoes. Nearly daily you can find me standing in my kitchen, eating pieces of mango straight off the knife I used to cut it, moaning to the Ninjahusband "Oh man, is there ANYTHING on earth that tastes better than a mango?"

{In case you're curious, the answer is no. No, there is nothing on earth that tastes better than a ripe mango.}

Therefore, Spice Cake with Mango and Lime {page 451} is the perfect summery dessert.

Because I was having a crowd for dinner, I doubled the recipe to yield a two-layer cake. It was easy to throw together, standard cake protocol. The batter was really thick, but baked up beautifully.

The recipe suggests using mango puree in place of the applesauce, which I did, even though it required a trip to the Indian market to acquire said puree. It really bumped up the mango flavor, and I'm glad I went to the trouble.

The cake was heavily spiced {but not overly spiced} with cinnamon, allspice, and ginger, and those flavors complimented the mango and tangy lime perfectly.

I frosted the cake with vegan cream cheese frosting, and it paired perfectly. Everyone who tried the cake loved it - in fact, there's just one small piece sitting alone on the cake pedestal now, waiting for someone to come along and snatch it up.

I think I might be that someone...as long as my Ninjahusband-someone or my Supertoddler-someone doesn't get to it first.

-- Your Friendly Neighborhood Batgirl

Sesame Soba Noodles

2010-04-15T23:47:00.000-04:00

Previously, I've been a little afraid of cooking with soba noodles. However, what better way to conquer one's fear than to face it head on? Sesame Soba Noodles {page 236} was the perfect recipe to help me do so.

This recipe is easy to prepare {although it does involve a fair amount of chopping}, gorgeous to look at, and delicious to eat! I like the bountiful variety of vegetables it includes, and how the flavors work together to make a cohesive and simple {but complexly flavored} dish.

I especially liked the notes of sesame playing throughout. They worked as a nutty undertone in the background, and really helped draw out the flavors in the other ingredients.

This dish is definitely going into regular rotation, and I think I've now conquered my fear of the weird gray noodles.

Winter Pasta Salad with Creamy Mustard Vinaigrette

2010-04-14T23:28:00.000-04:00

For an interesting twist on your standard creamy pasta salad, why not give Winter Pasta Salad with Creamy Mustard Vinaigrette {page 90} a try?

This simple salad features vegetables that are easily found during the winter months {and coincidentally are hardy enough to keep around in your fridge as staples}, and is dressed in a deceptively healthy creamy mustard vinaigrette.

The salad was quite easy to put together, and was rather flavorful, but had a couple of shortcomings. First, I would have liked some sweetness in the dressing. I think if I make it again, I will include a tbsp or two of agave nectar. Second, the mustard was very strong and almost too tangy to eat the first night it was made {this may be corrected with the use of the agave nectar mentioned}. However, upon trying to leftovers the next day, most of the dressing had soaked right into the noodles, and the salad was then dry and quite flavorless. This definitely seems to be a salad that needs to be eaten the day it's prepared.

Overall, I really liked the idea. I thought it was very unique. With a couple of tweaks, I think this recipe could be a keeper!

Hash Brown Potatoes

2010-04-13T23:21:00.002-04:00

Breakfast is the most important meal of the day, and also can be the most delicious -- especially if it includes Hash Brown Potatoes {page 525}.

Let's be honest: hash browns are mostly just an excuse to have french fries for breakfast, but what a beautiful excuse they are! The Ninjahusband and I often make hash browns for lazy weekend breakfasts, but this recipe really stood out. For one thing, the recipe specifies to grate some onion in with the potatoes. For some reason, we'd never thought to do this before. This really amped up the flavor factor and made the 'browns just that much more delicious and decadent.

Although hash browns are something you don't really need a recipe for, I will definitely be using the onion idea from this recipe for years to come. Two enthusiastically greasy thumbs way ups!

Golden Veggie Burgers

2010-04-04T02:59:00.000-04:00

Since becoming Vegan I'm trying not to rely on processed "convenience" foods because I do find that making them is more convenient and though vegan still has ingredients to keep them shelf stable.

One of the items that I've learned is pretty easy to make are veggie burgers. There are a variety of recipes out there and I'm trying as many as possible to find my favorite. The Golden Veggie Burgers on page 121 definitely will make the list! This is very easy to put together and you can either bake or fry them depending on your preference.

For most people the ingredients will be on hand already and what helps this "bind" is the Vital Wheat Gluten which can be found in most grocery stores near the flour or easily ordered online.

The burger was very good and will be made again. The only change I would make would be to double the recipe :).

~~Gymmie

Slow-Simmered Collard Greens

2010-04-04T02:31:00.001-04:00

The Slow-Simmered Collard Greens on page 365 is a pretty simple recipe to put together. Being a picky eater growing up, greens was one of the few things I would eat :).

The "work" is the washing and chopping or tearing of the greens and let it cook for about 40 minutes. I didn't get a chance to get to Kroger so I wasn't able to get the optional Chipolte Chile in Adobo since Albertson's didn't have it. Next time I make it, I'll definitely add it.

The greens were fine by themselves but would have been better that that extra zing of the Chiles :).

I incorporated the greens with some black eyed peas over rice and Fired-up Cornbread that I had made before but hadn't marked in my book!

~~Gymmie

Red Bean Jambalaya

2010-04-04T02:22:00.001-04:00

The Red Bean Jambalaya on page 252 was very simple to put together. I prefer Brown Rice but used white to stay in with the recipe.

I missed the crushed tomatoes in the recipe so used 2 cans of diced since I was in the middle of the recipe when I realized the error but it still tasted good :).

For me the beans were protein enough but if I have left over seitan or some vegan sausage links I would add that next time for sure for additional flavor.

The spices were fine for me so I don't think I'd make any alternations.

~~Gymmie

Creamy Potato-Chard Soup

2010-03-21T13:30:00.000-04:00

My latest foray was the Creamy Potato-Chard Soup on page 178 and I really liked it. I did like it better after it sat for a while but it was still good fresh.

The soup was easy to put together. The cleaning/chopping of the potatoes, onion, celery and of course chard took a bit but the soup itself comes together in about 45 minutes.

The garlic was a bit small this time around so I added a few extra cloves so that was the only change I made.

I'm enjoying these various creamy soups and they are so easy to make and by placing them in a storage container and freezing you'll always have something on hand when there's no time to cook or just don't feel like what's in the cabinet.

~~Gymmie

Roasted Vegetable Lasagna

2010-03-13T11:23:00.006-05:00

I'll admit right now that lasagna is my "go to" dish to make when I can't think of anything else. It's easy and makes a ton so there's leftovers the next day. I normally make a simple lasagna with just tofu ricotta because I think I've been scarred by terrible vegetable lasagna in the past where the vegetables were totally undercooked and not seasoned. Roasting vegetables is my favourite easy method so I thought, hey, why not combine the best of both worlds and make the Roasted Vegetable Lasagna (page 216)?

The great thing about lasagna is that you can just throw in whatever you want. Robin suggests zucchini, eggplant and red bell pepper which do go together really well. Our terrible grocery store was of course out of eggplant (I don't think I've ever seen it there) so I opted for a vegetable mixture of onion, garlic, mushrooms, broccoli, zucchini and red pepper. Roasting vegetables is one of the easiest things to do and the flavour is so much better than steamed or sauteed. Just toss or drizzle with oil, salt and pepper and any other herbs & spices that you want and then throw in the oven. Because I can't leave well enough alone, I did sprinkle on some onion and garlic powder and roasted it a little longer than the recipe suggests because I like my vegetables really caramelised.

The tofu ricotta is also simple to make. Just crumble, season and away you go. I ended up using two packages of extra firm Nasoya tofu and added just a spoonful of lemon juice for a bit of acidity to the ricotta along with the parsley, salt, pepper and nutritional yeast.

For the noodles, I chose not to cook them first. For years I used to cook them first but now I just soak the noodles in cold water (don't use hot, it will release the starches and make them stick together) while I'm prepping the other ingredients and then use more sauce than called for. For store bought, I use two large jars — one full jar of sauce at the bottom of the pan and one full jar on the top. The noodles are perfectly cooked during the usual cooking time and it saves me from washing another pot.

For the layering, I opted for a single layer of vegetables and a single layer of tofu ricotta rather than split them both into two layers. For the topping I went with straight nutritional yeast which is usually my standard lasagna topping since I never have vegan parmesan and always forgot to make some.

The finished lasagna was delicious. The roasted vegetables added a great flavour to the entire dish and was so much better than just plain vegetables and the leftovers were even better the next day. Not sure why I didn't think of roasted vegetables in lasagna before but now I think this will be added to my regular rotation.

— Ms. Veganorama

Spicy White Bean and Tomato Soup

2010-03-09T22:39:00.000-05:00

Although Spring is right around the corner and we enjoyed weather in the mid-70s here in Texas today I still wanted some soup. Hey soup is comforting and fine all year round right :).

This soup came together quickly and easily. I had some jalapeños to use up so I added those to the soup since my store only has the mild chilies. I wanted that extra punch of the hot chilies.

As usual, using canned beans keeps the cooking time short unless you're mean and have a Fagor (I'm looking at you and you know who you are :p).

The jalapenños added the punch I was hoping for and the soup is really good. This soup also adds peanut butter which I did have to refrain myself from putting the entire jar in. YUM Peanut Butter :).

Another very good soup that takes under an hour with ingredients you probably already have on hand :).

~~Gymmie

Silician Stuffed Tomatoes

2010-03-09T22:24:00.000-05:00

first learned about Couscous when I was an Omni. Someone had brought some for a potluck at work. I had never made it although I really liked what he had made. After I became Vegan I finally tried to and kicked myself over not making it before. It literally takes the time to boil water and 5 minutes to "cook" to make. And of course you can do all sorts of things with it.

So in seeing that this recipe used one of my favorite grains I had to make it. The prep time for the various chopping of ingredients and took under 30 minutes. The bake time about 20 minutes. This was my first time making a recipe where you stuff a vegetable so I'll definitely work on that!

It may have been the size of my tomatoes as well but I did have extra stuffing so if you have a good sale on tomatoes get extras!

There wasn't anything that I'd change other than more raisins and nuts as I love them :).

~~Gymmie

Spiced Apple Pancakes

2010-02-27T23:21:00.002-05:00

When the Supertoddler and Ninjahusband were craving pancakes one morning recently, I thought it was a perfect time to try Spiced Apple Pancakes {p. 515} on for size.

Apples and cinnamon are a classic, delicious combination. The pancakes themselves were easy to put together, but lacked a bit in flavor. However, the topping made up for some of the sweetness, and the combination of the two provided a very pleasant pancake experience indeed.

I'm not dying to make these again anytime soon, but this is a good, solid pancake recipe, made a little more special by the apple topping.

-- Your Friendly Neighborhood Batgirl

Ginger-Molasses Bread with Blueberries

2010-02-25T14:04:00.002-05:00

Much as I adore it in all of its incarnations, I’ve never made gingerbread before. So since I had all of the ingredients on hand, and since anything with molasses piques my interest (I’m pretty sure I didn’t know what that was until hopping the pond), I decided to bake up the Ginger-Molasses Bread with Blueberries (page 404).

I substituted white whole wheat flour for the all-purpose and a mix of light brown sugar and dark brown (the stuff is amazing, it’s moist and wonderfully fragrant, calling to mind molasses; I love it so much, I sometimes sneak pinches just like that.)

The aroma emanating from the oven? Dreamy. The bread? Delicious. The half cup of cornmeal really does wonders for the consistency. Tender, moist, and flavorful, there’s nothing more I could wish for in a sweetbread. I’ll be keeping this in mind for next winter and a big audience. (Frozen blueberries = definitely the way to go.)

- - Ulpia, bakes 'em up - -

Vegetable Lo Mein and Hot and Sour Soup

2010-02-24T00:27:00.004-05:00

Warning: super long post ahead!

I know, I've been making a crazy amount of stuff from this book lately. Not really sure why, it just sort of worked out that way. Anyway, it was Chinese New Year (a.k.a. Lunar New Year) last weekend and I didn't make or go out to eat Chinese food at all. I wanted to but just didn't get a chance to so I decided to at least make a couple of Chinese dishes from the book a few days ago. Even though these are not traditional new year's dishes, or even dishes I grew up with, I settled on Vegetable Lo Mein With Tofu (page 234) and Hot and Sour Soup (page 152).

For the lo mein, I ended up using linguine. I normally don't substitute semolina pasta for Chinese wheat noodles but the texture and width worked really well. The recipe follows a standard format for stirfried noodles: prepped vegetables, precooked noodles and premixed sauce. I made the recipe as is at first (tweaked it afterwards, keep reading) and I found it really lacking in seasoning and flavour. Not a huge deal for me. I'd rather have a dish that is underseasoned so I can adjust accordingly, than one that is overseasoned.

Now this is just my personal take on it but here are my suggested tweaks. The recipe initially calls for only 3 tbsp soy sauce. It does say to adjust the seasonings when you're done, but in my opinion, 3 tbsp as a starting point is way too little for 12 oz of noodles. It should be closer to 1/4 cup to 1/3 cup. That may sound like a lot but if you compare recipes, the Pad Thai recipe uses 1/3 cup of soy sauce for 12 oz of noodles. The amount of sherry is about right since the flavour is fairly strong. The sugar however should also probably be upped to 1 tbsp or more to balance out the other flavours. The last thing that this dish would have benefitted from was a few spoonfuls of vegetarian "oyster" sauce. You know when you make some Cantonese dishes at home and it never tastes quite right with just soy sauce? That missing flavour is usually from the vegetarian "oyster" sauce. Other ingredients too, but the "oyster" sauce makes a huge difference. I also ended up adding some chili oil with roasted peanuts (the peanuts are in the oil) and sriracha on the side

Don't get me wrong, this isn't a "bad" recipe by any means. The basic blueprint is there, but keep in mind that you will want to up the seasonings by quite a bit.

On to the soup!

Hot and sour soup is one of those things that is never really the same from restaurant to restaurant. Pre-vegan, I consumed so much hot and sour soup and have had so many different variations with the most interesting one being a really sweet tomato-based one. It was kind of odd, but good at the same time. But I digress...

Yes, I know the soup looks a bit oily in the pic. It's most likely from the sesame seed oil at the end (and maybe because I used roux...). Anyway, this recipe is a good starting point for hot and sour soup. Balanced flavours that really come together after simmering. I did have a few small tweaks though.

I was completely out of cornstarch so I ended up making a light roux first (that's why my soup isn't clear) and then adding in the water and bouillon powder. The recipe calls for a light broth since the flavour and sodium comes mostly from the other ingredients, so I cut the amount of bouillon powder in half. I also didn't have any bamboo shoots on hand and I really don't like water chestnuts so I skipped that. I did add in both shiitake and white mushrooms along with some sliced cloud ear fungus for texture and some chopped bok choy.

On to the seasonings! For the chili paste, I used (double) chili garlic sauce. I ended up adding in a little bit more soy sauce, a pinch of sugar and also a splash of balsamic. What? Yeah, I said balsamic. I wanted to add in a splash of Chinese black vinegar, but I didn't have any on hand. Balsamic is an okay substitute in small doses as long as it's not the primary flavour. It adds a similar depth in taste as Chinese black vinegar and worked well here too. The sesame seed oil at the end helped to round everything out nicely. The soup was even better the next day.

All in all, everything turned out pretty tasty, but only after some major additions for the noodles. Keep that in mind if you're making them.

Lastly, a belated gung hay fat choy to everyone!

— Ms. Veganorama

Baked Pasta Shells and Broccoli (but with macaroni)

2010-02-21T10:15:00.004-05:00

I'm always up for trying new pasta and "cheese" recipes so I decided to make Baked Pasta Shells and Broccoli (page 224) but with macaroni. The recipe uses the Mornay-Style Cheeze Sauce (page 552) that Gymmie also made previously.

The Mornay sauce came together easily and is also low fat as it uses cornstarch to thicken instead of a roux. I think though that this would have been better with more fat since it is baked (more on that below). What I liked about the Mornay sauce is that it used vegetable stock instead of plain water. It added a fuller flavour to the sauce, but of course it depends on how good your stock is. I like to use Bryanna's broth powder or the Seitenbacher brand powder.

The entire dish was nice and super creamy before it went into the oven but after it came out, not so much. The pasta absorbed almost all the sauce as you can probably tell from the pic. Now, I do make mac & "cheese" a lot and I know that there is some absorption after baking or in the fridge but this was a huge amount of absorption. The only difference really between my usual sauce and this one is the fat. I make a full fat roux (margarine and oil) for my own. Maybe someone can enlighten me on whether fat content in a sauce would affect absorption?

Regardless, the dish was still tasty, just a little drier than I would like. If making this, I would suggest coating the cooked macaroni with a bit of oil or margarine before adding the sauce, or using some fat in the sauce, or baking for less time, uncovered (to crisp up the breadcrumbs), or skip the baking entirely, or make an extra batch of sauce to serve on top, which is what I did today with the leftovers.

— Ms. Veganorama

Apple "Waldorf" Loaf - Guest Post by Mindy

2010-02-20T17:29:00.005-05:00

For my second guest spot, I once again chose something in a loaf form. Having just posted that I inevitably fail at loaves, this seems like a bad choice at first, BUT I received my brand new range on Monday, with my first ever convection oven setting! What better way to check out the supposed greatness of convection than to put my loaf ability to the test.

The Apple "Waldorf" Loaf (page 405) is easy to put together with standard pantry ingredients. It comes together quickly and bakes in about an hour. I subbed pecans for the walnuts and used golden raisins. I also had to use brown sugar as I was out of white. This is a tasty, moist, wonderful loaf, and yes, it even baked well for me! It was very exciting to cut in half to check and see if I had the standard dense area at the bottom, how my loaves usually turn out. There was a little bit, but nothing like I am used to. I call this a great success and will enjoy being a new loaf convert.

- Mindy, Guest Blogger

Austrian Noodles and Cabbage

2010-02-20T10:15:00.002-05:00

Sometimes you just want something simple and comforting and nothing says comfort like Austrian Noodles and Cabbage (page 213).

This dish is easy to throw together and oh so tasty. I used wheat noodles instead of pasta because I felt like having a softer noodle, green cabbage instead of savoy and I added in extra margarine. A lot of extra margarine because well, that's how I like it. :p

There's not much else to say about this except that this is excellent comfort food. Simple ingredients with a tasty result. It doesn't look like much, but it's delicious.

— Ms. Veganorama

Falafel Sandwiches and Classic Tabbouleh

2010-02-19T11:12:00.003-05:00

Most vegans I know love falafel sandwiches. What's not to like? Fried seasoned chickpea patties with fresh ingredients in a soft pita. It's been a long time since I had a really good falafel and the last one I bought recently sucked (Maoz — it was dry and flavourless) so I put Falafel Sandwiches (page 117) on my recipe list along with Classic Tabbouleh (page 87).

Both dishes were easy to make, but I'll start with the tabbouleh. I used fine bulgur since that's all I had on hand and omitted the cucumber since I forgot to put that on this week's grocery list. The tabbouleh calls for 1/4 cup of oil but you can always reduce that if you are limiting the amount of oil in your food. I did ramp up the lemon juice though after tasting but the recipe is a good starting point, so adjust the lemon to your tastes. I do wish I had cucumbers though because it would have added some extra brightness to the salad since my tomatoes weren't great.

For the falafel sandwiches, I used canned chickpeas. My food processor is terrible so in the process of getting the onions to get chopped down along with the parsley, I ended up almost pureeing the entire mixture instead of just processing to combine. After refrigerating, I did have to add some flour to thicken everything up. Even though it was still pretty soft and sticky, they still fried up nicely. Crispy on the outside and soft and flavourful on the inside.

I served up the falafel sandwiches with hummus and tabbouleh inside the pita and a dash of hot sauce on mine. We had no tahini in the house so I had to skip that. Normally I would also throw in sliced dill pickles, but we were also out of those. The sandwiches were great and filling and SO much better (and cheaper) than my last takeout falafel.

— Ms. Veganorama

P.S. As you can probably tell, all my dinners this week are from the book with more to come. I'm a slacker and have a hard time following recipes but I wanted to make an effort to make a whole bunch of stuff from the book. Go me!

Spaghetti and T-Balls with Marinara Sauce

2010-02-19T10:30:00.009-05:00

A vegan take on a classic dish: Spaghetti and T-Balls (page 194) with Marinara Sauce (page 194).

Let's start with the marinara sauce. Super easy to throw together with pantry staples. This recipe is a great base for your tomato sauces and easily customised to your tastes. The better the quality of your crushed tomatoes, the better your sauce will be. I added in lots of chopped garlic (see the chunks up there), diced onions, some red pepper flakes and a splash of balsamic vinegar. I like adding balsamic because it adds a bit of depth to tomato sauces.

The T-Balls were also really easy to throw together. Similar to the Tempeh Tantrum Burgers, everything goes into a food processor and then cooked. The only thing I changed was that I used regular flour instead of vital wheat gluten and they still held together really well. I opted for the baking method but before I threw them in the oven I gave everything a spritz of oil. They baked up perfectly and held together.

The seasonings were just right combined with the sauce in this dish. Tasty but not overpowering. If you are going to use these without a sauce, ramp up the seasonings. These T-Balls would totally be great in sandwiches too. Of course they still taste like tempeh, so if you don't like tempeh, skip these.

This dish was a nice break from the usual "meat" balls that I've made for spaghetti (usually TVP-based) and it was nice to have pasta with a homemade sauce again instead of jarred (I confess I use jarred a lot). If you're looking for a hearty and comforting meal, make this.

— Ms. Veganorama

Korean Noodle Stir-Fry and Soy-Glazed Tofu

2010-02-18T21:28:00.006-05:00

Anyone who knows me knows that Korean food is one of my favourite cuisines. Unfortunately, it's not a very vegan friendly cuisine so I end up making my own dishes including cabbage kimchi, chajang myun/jajang myun and jap chae/chap chae. So when I saw that Robin had a recipe for Korean Noodle Stir-Fry (page 242) a.k.a. jap chae, I had to put that on my list of recipes to make. Instead of the seitan called for in the recipe, I made Soy-Glazed Tofu (page 283).

For the tofu, I used firm tofu pressed overnight in a Tofu Xpress (I think it is totally worth the money) and then marinated and baked. The marinade ingredients were well balanced and tasty and the tofu baked up perfectly in the time alloted. It is great hot or cold and worked great with the noodles. This recipe is super easy so give it a shot and quit buying pre-marinated tofu!

Now on to the noodles. Since I make a lot of Korean food, I had the specific noodles (dang myun which are made from sweet potatoes) on hand. Unless you have a Korean grocer or an Asian grocer that stocks Korean food, chances are you won't be able to find it. I buy mine online from HMart. You could substitute mung bean noodles or rice vermicelli but it really won't be the same since dang myun is firmer and chewier. Also, mung bean or rice vermicelli are a lot more delicate and could easily turn to mush if you're not careful.

My package of noodles was 12oz so I adjusted the other ingredients accordingly. Also the recipe says to soak the noodles for 5 minutes. That may be fine with bean noodles or rice vermicelli, but dang myun need to be cooked for about 5 minutes, then drained and rinsed with cold water. Well, I rinse them at least. Also if you're using uncut dang myun, after it's cooked, cut it with kitchen shears to manageable lengths so it won't be unruly.

For the vegetables I used everything called for an also threw in some sliced cloud ear fungus which doesn't taste like much but adds texture. Since it's a stirfry, add anything you'd like. Sometimes I add red pepper and spinach.

The dish itself is pretty easy to throw together, but there is prep work involved with cooking the noodles and slicing the vegetables. You'll want to have everything prepped before you start. Taste-wise, everything was perfectly balanced for me, but you can adjust any of the seasonings to your liking. Some people like sweeter jap chae, so taste it as is and then add more sugar if you lean towards the sweet side. This recipe makes tons, especially if you use 12oz of noodles, but fear not, the leftovers hold up really well when using dang myun noodles and are also great in lettuce wraps too.

If you are new to Korean food, this is a great dish to make because it doesn't have any flavours that you would be unfamiliar with (like cabbage kimchi), isn't spicy, but still very flavourful.

— Ms. Veganorama

Drop Biscuits

2010-02-12T08:30:00.002-05:00

I got the cutest email the other day while I was at work. It was from the Ninjahusband and Supertoddler. It said something to the effect of "We wanted biscuits, and we thought we'd help you out with your project, so we made Drop Biscuits {page 407} from 1000 Vegan Recipes. There are several pictures of the finished project attached." Apparently my food blogging is so ingrained in my life that my husband and toddler continue it on, even when I'm away from home!

Ninjahusband said that the biscuits were easy to make, although the dough was a little stiffer than he'd expected for drop biscuits. It could be because of our dry climate. The biscuits had a great flavor and texture, and paired perfectly with Earth Balance and jam. Apparently both of them liked the biscuits a great deal, as there were only a few left when I got home from work. I was able to try one of the leftover biscuits, and they were quite delicious, even cold. I particularly enjoyed their flavor.

These were easy, quick, and delicious, and will likely become my go-to drop biscuit recipe going forward.

-- Your Friendly Neighborhood Batgirl {and Ninjahusband + Supertoddler by proxy}

Vanilla Walnut Cookies

2010-02-11T08:20:00.001-05:00

I am a shy vegan. Although I believe strongly in animal rights, and the abolition of the property status of non-human animals, I am rarely vocal about these topics unless directly asked. My "activism" exists mainly in the practice of showing people how easy and "normal" it is to be vegan, and how delicious vegan food is. Along that vein, I bring treats to work with me nearly every Tuesday to share with my coworkers. Vanilla Walnut Cookies {page 432} were last week's pick.

These little cookies were easy to throw together, and quite unique, having ground walnuts in the dough itself. Robin recommends decorating each cookie with a walnut piece, and I took that recommendation.

The cookies themselves were sweet, but not too sweet, with a pleasant mouthfeel. They were a touch biscuity, but who says that cookies can't be biscuity? I thoroughly enjoyed both the flavor and texture, and so did my coworkers. They disappeared very quickly. Which, after all, is the best compliment a cook can get.

-- Your Friendly Neighborhood Batgirl

Tempeh Tantrum Burgers

2010-02-10T11:57:00.009-05:00

Like a lot of vegans I know, I'm always on the search for a good vegan burger recipe. Not of the grainy/vegetabley/healthy variety, but the hearty, "meaty" kind which also includes tofu burgers and bean burgers. Pretty much a patty that is uniform in texture with blended ingredients. Anyhoo, when I spied the Tempeh Tantrum Burgers (page 118), I knew I had to try the recipe.

The ingredients are easy to find with tempeh being the most "exotic" ingredient in the recipe. This is a bonus for those who don't really like buying specialty items for just one recipe. The burgers were also super easy to put together. After simmering the tempeh, you just throw everything into the food processor (the cooked tempeh provided the right amount of moisture), shape and fry. They fried and browned quite nicely, BUT with any homemade vegan burger (at least those that don't use vital wheat gluten or some other form of thick binder like flour) they have a tendency to be tender and can fall apart. No biggie though as I'm sure you're all used to that. I actually doubled the recipe and put 1/2 of it in the fridge to fry up the next day. The stuff from the fridge shaped and fried better I think because the oats had a chance to absorb everything overnight.

Taste-wise, they were good but they could have used more salt and seasonings. Maybe some smoked paprika, onion and garlic powder and a few dashes of cumin. You'll want to taste the mixture after you process it and adjust the seasonings to your liking. If you don't like tempeh, don't make this. Because there aren't any strong flavours, the burgers taste like tempeh with nothing to mask that distinct tempeh taste, which you may or may not like.

Robin suggests using dijon on the burgers which I know would pair nicely, but I went with ketchup, yellow mustard and vegenaise (under the lettuce) on homemade buns with lettuce, onion and some sad looking, out of season, grocery store tomatoes.

All in all, this was a new take on a vegan burger for me and a nice change from my usual tempeh dishes. The Mr., who is really picky about tempeh, said "they were pretty good." If you like tempeh, give this a try but adjust the seasonings before you shape the patties.

— Ms. Veganorama

P.S. With this post, we have cooked through 200 recipes!

Quick Apple Crisp

2010-02-10T10:09:00.004-05:00

Apple crisp is one of the first things I ever learned how to make back in the olden days of junior high school Home Ec class. I fell in love with the dessert instantly, with its rich crumbly topping and soft sweet apple pieces. Plus...it has apples, so it's "healthy", right? Right! Or something. However, for all the apple crisp I've made in my life, I've never made an apple crisp quite like Quick Apple Crisp {page 472}.

I was drawn to this recipe because of my love for apple crisp in general, and because of a couple of unique ingredients in the recipe. The apple layer is sweetened with maple syrup, which sounded like a genius idea to me. Also, there were walnuts included in the topping.

The maple syrup turned out to be not such a great idea. I generally make the apple layer by tossing apples with sugar, cinnamon, and flour {to help create a "sauce" out of any extra liquid that is exuded from the apples during cooking}. However, adding maple syrup just added to the liquid factor. The bottom layer was basically apple soup when it came out of the oven. It was not the end of the world. I just used a slotted spoon to serve the portions, and dumped the "soup" out of the bottom of the pan at the end. I think that the maple syrup would have been a good idea if some corn starch or flour were included in that part of the recipe, as it gave the apples a really lovely flavor.

The walnuts in the topping were DYNAMITE. The Ninjahusband decreed that I should never make apple crisp again without including walnuts in the topping.

Over all, the topping was delicious. The apple part could use a little work. It was a good recipe, in general, it just needs a little tweaking.

-- Your Friendly Neighborhood Batgirl

Chickpea and Vegetable Loaf & Golden (Mushroom) Gravy - Guest Post by Mindy

2010-02-08T23:41:00.005-05:00

I decided on the Chickpea and Vegetable Loaf (page 265) for dinner,as it has fairly standard ingredients, seemed pretty easy, and sounded like it might be a nice, hearty meal. The instructions are easy to follow, although I had some issue with it all being too much for my food processor and I ended up dumping it all into a big bowl to finish mixing with my hands. It seemed a bit dry to me but I resisted the urge to add some sort of liquid to it, and I just pushed it all together into the loaf shape and into the oven it went. My changes - less onion (due to an onion-hating boyfriend), 3 garlic cloves, I subbed some thyme for the savory, as I have never been able to find it, and I had no parsley. I also used 1/2 of a large potato, as I had no small, and 2 small carrots, as I had no medium. I really hate instructions that call for things like that. It's so subjective and I do wonder if some of my problem with the dryness could be due to not enough or maybe too many vegetables.

While waiting on the loaf to cook, I decided to make the Golden Mushroom Gravy (page 547) to go with the loaf, as suggested in the book. One problem - it calls for a can of chickpeas and I had just used my last can to make the loaf. So doing what any good vegan would do, I scanned the cupboard for something else, and decided Great Northern beans would work quite nicely. Now one other problem, I detest mushrooms. So yeah, there wouldn't be any of those in my gravy. I decided to just add the rest of the beans (it calls for one cup, leaving about 1/2 a cup from the can) instead, so there would be something there. Again no savory, so I subbed some oregano this time. The gravy was very thin, probably due to the lack of mushrooms taking up space, so I also added some cornstarch slurry to try and thicken it up, but I didn't use enough and it was still quite thin.

I tend to like loaf-y things, but I have a horrible track record in terms of actually making them. I shun pumpkin bread, as it will inevitably fail, and make only muffins. Loafs just don't like to cook for me, so I was of course quite wary going into this. And yes, I did check my oven temperature! So an hour later, I pulled an ugly little loaf out of the oven and just hoped it would be okay. I let it sit for 10 minutes, as instructed, while I finished up the gravy, mashed potatoes and salad I was making to complete our meal. I sliced up the loaf with a little effort (it got pretty crunchy on the sides and bottom) and looked in the middle to see if it looked done. Not too bad, so I plated it all up, as shown above.

Now, I'm still not entirely sure how I feel about this loaf. It is definitely a bit dry and dense, although having ample gravy definitely made a big difference with that. The flavors are good, if not that exciting. The boyfriend seemed to like it pretty well, but he's not really a good indicator on food, plus I gave him the end piece, which would have been the most done. As I cut out a little piece further towards the middle, I found it seeming stringier (from the gluten) and a bit less done. It's my loaf failures of the past come to haunt me. But I don't think this loaf is beyond redemption. I think the basic mix would probably work well as patties perhaps, or maybe in muffin tins. I will probably try frying up the leftovers, as I have often had good luck with lackluster loaves from frying the slices. The gravy was very good flavorwise, despite the thinness, and I will enjoy the ease of it in the future.

- Mindy, Guest Blogger

Banana-Blueberry Pancakes with Blueberry Sauce

2010-02-03T21:11:00.004-05:00

Pancakes were another one of those things I first encountered after hopping the pond. In Old Country, we make crepes. And we fill them and roll them up and they serve the same purpose (only they can be made savory as well). Since coming here, though, I’ve fallen in love with all things Brunch.

Enter the Banana-Blueberry Pancakes (page 516) with Blueberry Sauce (page 498). Fluffy and mellow in flavor with the occasional pleasant burst of blueberry, these pancakes are the perfect conveyer for the blueberry sauce. The sauce is very simple to prepare and positively wonderful. It would turn any dessert into a mini masterpiece and works just as splendidly over sweet breakfast fare. I used a blend of three sugars to give it even more character (white, light brown, dark brown).

And because winter isn’t over for some people, behold a snowflake pancake!

Delightful breakfast (actually, rebel that I am, I made this at night). And the sauce is going straight into my repertoire.

- - Ulpia, rebel rebel - -

Chocolate and Walnut Farfalle

2010-01-29T18:51:00.003-05:00

I grew up eating noodles tossed with ground nuts and sugar. It might sound weird if you didn’t grow up in Eastern Europe, but pasta + sweet is a delightful concoction the rest of the world is truly missing out on. So I felt compelled to bring your attention to it by cooking up a batch of Chocolate and Walnut Farfalle (page 480).

The farfalle of choice were whole wheat, which added a little extra flavor and nutrition. And because I tossed the nuts into the food processor with the chocolate chips right after roasting, the chips melted. And then melted more when they met hot pasta. This was a great development.

Roasting the walnuts makes all the difference. The smoky nuttiness of the walnuts, paired with the sweetness of the melted chocolate, all on top of the chewy bite of the pasta makes for one fine eating experience. I’ve had plenty of noodles with nuts, but toasting those nuts well and adding melty chocolate is a delectable, welcome twist on an old classic.

- - Ulpia, the nuttiest! - -

Brown Rice and Lentil Pilaf

2010-01-27T22:28:00.004-05:00

All right, maybe the sound of a Brown Rice and Lentil Pilaf (page 270) doesn't make your gourmand heart race, but lentils pack a wallop of great protein and, although this simple dish is little more than that, it did catch my weightlifter eye.

Unsurprisingly, the flavors didn't slay me, but I liked it! Yes, I liked it quite a bit. And after it hung out in the fridge overnight, it was even better. Sure, there are hundreds of other recipes in the book for occasions to impress, but when you need a quick, easy weekday meal that lends itself well to leftover-eating, this pilaf is the way to go.

- - Ulpia - -

Curried Chickpea Patties w/ Spiced Oven-Roasted Potato Sticks

2010-01-27T08:00:00.003-05:00

Continuing her streak of quick, easy, and delicious recipes, Robin's Curried Chickpea Patties {page 123} w/ Spiced Oven-Roasted Potato Sticks {page 375} are two more clear winners.

The patties were quick to throw together and used pantry staples. They went perfectly in a sandwich, paired with curried Vegenaise, crisp lettuce, and fresh tomato. They reminded us of falafel, but a little more moist {and therefore a little more delicious}.

The potato sticks were fairly easy, and the Old Bay spice used to season them was a unique idea. They didn't get very crisp in the oven during the baking time stated, but that can easily be adjusted to achieve the desired doneness.

This was a fun, quick, and easy meal, and will definitely become a regular on the menu here.

-- Your Friendly Neighborhood Batgirl

Creamy Cashew Fettucini with Mushrooms and Peas

2010-01-26T11:45:00.003-05:00

Creamy and reminiscent of home, Creamy Cashew Fettucini with Mushrooms and Peas {page 221} makes for a comforting dinner.

This recipe drenches tender noodles and sauteed peas and mushrooms in a creamy and satisfying cashew-based sauce. Although there are several steps to the recipe, they are laid out well in the recipe to promote the best time management strategy. As the vegetables were sauteeing, I had plenty of time to cook the noodles and make the sauce.

I enjoyed the crunch of the roasted cashews and breadcrumbs on top, but my only complaint with the recipe is that it seems to be ill-suited to a baked pasta. Before I put it in the oven, the pasta was creamy and perfect. After being in the oven for just a few minutes, all the creamy sauce soaked right up into the noodles, leaving the whole casserole dry and lacking. To tell you the truth, I didn't enjoy this dish very much because of that.

I would definitely suggest this recipe as a good comfort food dish, but I would recommend NOT baking it, and just using the cashews/breadcrumbs as garnish. I think it would taste much better in its original creamy form.

-- Your Friendly Neighborhood Batgirl

Macaroni Salad

2010-01-22T01:54:00.003-05:00

When I was growing up, my mom never made macaroni salad, not even one time! She did make potato salad but never macaroni salad. Whenever we were getting take out (only on special occasions) at a very non-vegan place that shall remain nameless, I always gravitated towards the macaroni salad. It wasn't even that good and sort of tasted artificial, but I got it anyway because that was the only time I could get it. Fast-forward to my teenage years. I still bought it when it was available wherever I was eating or shopping and also made it quite frequently a little later on. You've probably figured it out, but I love macaroni salad, so how could I pass up the Macaroni Salad (page 92) recipe?

It's your classic deli-style salad in a creamy mayo-based dressing. Now, any sort of pasta salad isn't complicated to make, but you want to get the ratio right of your dressing ingredients. I usually make mine to taste and put in a few other things but I wanted to try this recipe. The recipe has an excellent ratio of ingredients that produces a great base dressing for the salad with room to customise to your tastes. I ended up adding in more onion, celery and red pepper than called for and also added in more mayo (I couldn't help it, I'm a Vegenaise fiend) and sweet relish. On my second helping, I added in a little ketchup since that is usually what I put in mine (just a little).

If you like a classic mayo-based macaroni salad and are looking for a recipe, try this. It's quick to throw together (aside from chilling time), inexpensive and it's a great salad to bring to a vegan or non-vegan potluck.

— Ms. Veganorama

Spaghetti Squash with Tomatoes and Basil

2010-01-21T20:01:00.003-05:00

I had a spaghetti squash hanging out in my fridge for weeks after buying it at the farmers' market on a whim one day. I'm ever eager to find stuff-I've-never-tried. Imagine my surprise when the separate strands peeled away like so many long noodles. (After boiling it in a too-small-for-it sauce pan and turning it repeatedly and impatiently.)

The Spaghetti Squash with Tomatoes and Basil (page 383) is meant as a side dish, but if you cook it all up just for yourself, it makes a fine dinner, too. And simple to boot. And, as you can see, I used those mini tomatoes; which made it all the more fun. Imagine little bursts of tart and sweet surprising your taste buds every now and again. It was delightfully savory and excitingly hilarious to eat. Strands of squash! How cool is that!

- - Ulpia, ever delighted by strange squashes - -

Vegan Eggs Benedict

2010-01-18T11:37:00.002-05:00

I have to admit, I never had eggs benedict when I was an omnivore. However, I'm obsessed with vegan eggs benedict now. I feel compelled to try every vegan eggs benedict recipe I come across, so naturally Vegan Eggs Benedict {page 511} was going to make it to my table sooner or later.

The recipe calls for veggie bacon or Canadian bacon. I decided to go homemade-style, and make the Ham Fauxsage from 500 Vegan Recipes. It was perfect for this dish.

This iteration of "eggs" benedict is probably my favorite yet. Crisp, toasted English muffin, topped with a thick slice of tomato, faux ham, deliciously seasoned tofu egg, and cashew-based hollandaise sauce. The results were a brunch made in heaven. Even the Supertoddler enjoyed it, after he examined it quizzically. Finally declaring it "pokette" {his term for croquette}, he devoured it with zeal!

I would definitely make this again, especially for a brunch or special occasion. It is impressive, easy, and delicious!

-- Your Friendly Neighborhood Batgirl

Sweet Potato and Peanut Soup with Baby Spinach

2010-01-17T09:00:00.002-05:00

Soup is one of the best winter meals, and during those cold months I try to have soup on the table at least once a week. Sweet Potato and Peanut Soup with Baby Spinach {page 158} was this week's pick.

The soup is very easy to put together, uses standard ingredients that are affordable {and that many may already have in their pantries}, and is hearty and delicious without being overly-indulgent. It packs protein from the peanut butter, and lots of vitamins and minerals from the sweet potato and the spinach. Aside from being healthful, easy, and affordable, the soup was delicious!

A little kick from the cayenne, and plenty of flavor make this simple dish a winner!

-- Your Friendly Neighborhood Batgirl

Basic White Bread

2010-01-16T23:11:00.003-05:00

There is nothing quite like homemade bread, and the smell that wafts through your house as you're baking it is heaven on earth. Talk about comfort at its finest. Basic White Bread {page 393} is a delicious iteration of the standard recipe.

Lots of people are intimidated by baking bread, but there's really no reason to be. Robin's recipe gives thorough and easy-to-follow instructions which ensure success for even the least experienced bread baker.

This is the perfect bread to serve with soup, for breakfast, or for a snack anytime.

-- Your Friendly Neighborhood Batgirl

Mushroom Goulash

2010-01-14T23:42:00.002-05:00

I let my boyfriend pick out a recipe for me to make for dinner. He picked Mushroom Goulash. He is not vegan and a very picky eater. Fortunately we share a love of mushrooms. The list of ingredients seemed a bit odd to me- portobello mushrooms and sauerkraut? But I was game to try it.

This recipe was very easy to throw together. However I accidentally put too much salt in. To counteract the salt I added a little sugar. The sauce was a little sweet before The Great Salt Disaster so I figured sugar might restore some of that sweetness. Luckily I was right and didn't further screw up dinner. I also added more sour cream because, well, it's sour cream. Do I really need a reason?

I served the pasta over vegetable fettucine because I think it is pretty. It was still a little salty, especially the first night. However, it was still good and both of us enjoyed it even more for lunch the next day. I definitely would make this again though next time I would not add as much salt and I would put in more portobellos.

-vegankitty

Orange-Coconut Cake

2010-01-14T08:00:00.002-05:00

Some of my favorite desserts of all time have come from this book, and Orange-Coconut Cake {page 450} is definitely one to add to the list!

The title of the cake didn't appeal to me, but thankfully I was patient and took the time to read through the ingredients before passing it by. Orange juice? Check. Coconut milk? Check. Vegan cream cheese? Check. How could I not make a cake that includes some of my very favorite things?

The cake was easy to put together. In 45 minutes it baked up darker than I thought it would, but I wouldn't say that affected the flavor of the cake at all. The cake was dense and moist, but with a delicate crumb. PERFECT cake texture, and something that I haven't experienced yet in a vegan cake.

The frosting is really more of a glaze, and it is easy and amazingly delicious as well. The cake is topped with shredded coconut. In the header of the recipe, she states that her mother used to put mandarin oranges on the top, but that she'd omitted it because she didn't like them. I, on the other hand, love mandarin oranges, and I live in a household of mandarin orange lovers. I decided to take her non-suggestion and put them on top. It was delicious with them, but I'm sure it would be delicious without too. All a matter of personal preference.

Overall, this is another of my all-time favorite desserts, and the Ninjahusband, Supertoddler, and Wondersisters agree. I have a feeling I'm going to get many repeat requests for this!

-- Your Friendly Neighborhood Batgirl

Caribbean Rice, Squash, and Peas, Zucchini Walnut Fritters, and Roasted Baby Potatoes...

2010-01-13T12:14:00.005-05:00

A seemingly odd hodge-podge of side-dishes, Caribbean Rice, Squash, and Peas {page 268}, Zucchini Walnut Fritters {page 385} and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes {page 376} came together to make an easy, satisfying, and delicious meal.

Caribbean Rice, Squash, and Peas was a rice pilaf which included some flavors of the Caribbean, along with black-eyed peas and gems of tender butternut squash. The textures and flavors worked well together, although it was a little bland. Some additional seasonings and liberal addition of salt saved the dish and made it pleasant to eat. A great staple.

In Zucchini Walnut Fritters, I found yet another recipe in this book that is going to grace my table repeatedly. Easy to put together, these little fritters were crunchy on the outside, tender on the inside, and full of wonderful flavor. Everyone at the table absolutely loved them, including Supertoddler, Ninjahusband, and the Wondersisters. We all wished that I'd made a double batch, as we were hankering for seconds.

I love roasted vegetables, and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes was a fun variation on the standard. I didn't have the Savory herb called for {speaking of which...wtf is Savory? I'm beginning to think it doesn't exist. I have never been able to find it any ANY store.} I used a garlic and herb seasoning instead. The tomatoes and spinach went really well with the potatoes. I found the olives to be a little overpowering and distracting, but they were good for color, and added an interesting flavor note.

Over all, the dinner was delicious, and came together relatively quickly, despite the number of dishes. It is definitely something I would make again, either in whole or in part.

-- Your Friendly Neighborhood Batgirl

EBAP (Everything But Animal Products) Pizza

2010-01-12T10:15:00.004-05:00

Pizza. Who doesn't like pizza? What's there not to like when you can customise it to however you want?

I stopped buying pre-made pizza crust over a year ago due to cost and ingredients. The good stuff from health food stores is expensive and the cheap stuff has questionable ingredients. Homemade pizza dough is easy and cheap and without any of the questionable stuff. Even though I have my own tried and true recipe for crust, I decide to make the EBAP (Everything But Animal Products) Pizza (page 130) using the Basic Pizza Dough (page 128).

The basic dough is similar to most doughs out there so I won't get into it too much except to say that you can add herbs and spices to it as well. I like to add in few dashes of garlic powder to my dough.

The pizza itself is really just a blueprint. Robin says in the header notes that it's an "anything goes" pizza but I decided to go with two of her suggested toppings — sauteed red peppers and onions — and then sprinkled some nutritional yeast on top.

Aside from the rising time needed for the dough, everything came together quickly and produced a nice crispy pizza for lunch. If you like crispy crusts but don't want to mess with pizza stones or tiles, then do get a perforated pizza pan. They're inexpensive and your crust will bake up nice and evenly crispy on the bottom.

If you're still using store-bought pizza crust or dough, stop. Homemade is so much better for you and for your wallet.

— Ms. Veganorama

Pecan Pie (... but with walnuts)

2010-01-09T17:45:00.010-05:00

Let me start by saying that I almost never make desserts. I really don't have a sweet tooth and well, as an intuitive cook who cooks by sight, smell and taste, I have a lot of problems with the exact measurements needed for baked goods (except bread). I am terrible with pastry and have no patience for it. However, over the holidays I decided that I was going to practice making pie crusts for both sweet and savoury pies and ended up buying a dough blender, perforated pie pan and a silicone pie crust guard thingy. All three sat there unused until today.

Even though I don't have a sweet tooth, I did previously enjoy a butter tart or two pre-vegan. Basically it's like a pecan pie, but without the pecans and you can find it in a package of two at most convenience stores in the great white north. I had a craving for them so I thought, hey, why don't I try the Pecan Pie (page 462) from the book?

The pie crust is pretty much like any standard pie crust — the kind that I am terrible with. Flour, fat, salt, sugar and water. I readied myself to struggle with it but it came together fairly easily with the dough blender. So much easier than a damn fork or two butter knives. If you don't have a dough blender, GET ONE. I substituted vegetable shortening for the margarine and upped the salt to almost 1 tsp.

While the dough was chilling in the fridge, I made the filling. As the liquid was simmering in the saucepan, I realised that I didn't have any pecans (doh!) but I did have walnuts which I thought was a worthy substitute.

Now on to the taste. The crust? I thought it was great! Flaky and rich, just like a pie crust is supposed to be. The filling was gooey and sweet but not sickly sweet and I can see it working with lots of different types of nuts, not just pecans (or walnuts). Colour me impressed — I made a pie with a great flaky crust! I do need to work on my crust shaping but who cares, it was good! Now I still don't like making pie crust, but now I know I can actually make a decent one.

This is one delicious pie that I can see myself making again. Maybe next time I'll make them into little tarts, without pecans and a sprinkle of raisins. ;)

— Ms. Veganorama

Thank you Kristin!

2010-01-09T10:44:00.001-05:00

Just a quick thanks to Kristin, our guest blogger this week. You can visit her at Beans & Greens.

Thanks Kristin for the awesome posts!

Baked Mac and Cheeze - Guest Post by Kristin

2010-01-08T11:00:00.004-05:00

I've had a favorite vegan macaroni and 'cheese' recipe for years (New Farm Cookbook recipe) and have been quite dedicated to it. I see new recipes for macaroni and 'cheese' all the time and have not been able to bring myself to try another. I sometimes even buy ingredients to try another recipe and wind up making the old standby. Well I finally did it. I made a different recipe.

I tried the Baked Mac and Cheeze {page 222} and you know, I loved it. I still like my old recipe too, but I cannot decide which one I like more. This recipe is less creamy (and probably a lot healthier) but it tastes great. It has a little onion in it which gives it a nice flavor and also has a healthy dose of cayenne for a big kick. I think I might use just a tad less cayenne next time, but otherwise, I would not change a thing. This recipe will probably now be the go-to macaroni and 'cheese' recipe for a while. It was time for a change. The Divine Miss V also posted about this recipe for Mac and Cheeze, so go read her review too!

I used whole wheat breadcrumbs for the topping and served it with broccoli.

-- Kristin
Beans and Greens

Broccoli Noodle Soup

2010-01-08T10:15:00.004-05:00

Quick, simple, delicious, and comforting, Broccoli Noodle Soup {page 146} is a great weeknight meal.

A spin on classic chicken noodle soup, this recipe contains simple and fresh ingredients, cooked to perfection and in perfect harmony with one another. At first glance, it seemed odd to have broccoli in a noodle soup, but it ended up being my favorite part. The Supertoddler liked the soup so well that I had a hard time getting a picture of it. I have about a dozen shots with his arm and spoon reaching into the soup, trying to get a bite. Once I finally got a picture of it and yielded the bowl to him, he downed the entire thing in record time.

I would highly recommend this for a quick meal, especially on a sick day!

-- Your Friendly Neighborhood Batgirl

Cornbread

2010-01-07T10:08:00.005-05:00

I'm not picky about cornbread, I tend to like most of them I've tried. That being said, I am fairly confident that Cornbread {page 401} is hands down the very best cornbread I've ever had in my life.

It has a perfect cornmeal-to-flour ratio {especially when using coarse cornmeal}, is not too sweet, has a delicate but dense crumb, and a crispy exterior with a moist interior. I also particularly like the fact that this recipe doesn't call for any egg replacer, and uses very basic pantry staples. I made a pan to go with some chili we were having at my brother-in-law's house, and it disappeared in a matter of minutes. I only got one tiny piece from that pan, and was craving it again badly. When I got home, I made a whole second pan that Ninjahusband, Supertoddler and I all devoured within a day.

It is so good, in fact, that I think I might just have to go make another pan right now...

Until next time.

-- Your Friendly Neighborhood Batgirl

Seitan Noodle Casserole - Guest Post by Kristin

2010-01-07T09:00:00.002-05:00

I recently bought some seitan from a local natural foods store. I didn't realize till I got home that it was shaved seitan (cut very thinly). I had no idea what to do with that, so I stuck it in the freezer. I was looking through the book looking for something to make and saw the Seitan Noodle Casserole {p 316}. It looked perfect for the seitan in the freezer. I made this last night for dinner and thought it was just ok. I expected it to be creamier than it was (more like a tetrazzini). It tasted fine, but I'm not sure I'd make it again.

-- Kristin
Beans and Greens

Apple and Pear Cobbler

2010-01-06T17:26:00.003-05:00

The Apple and Pear Cobbler (page 471) was baked up for a whole bunch of guests, all of whom enjoyed its wonderfully spiced sweetness despite it having long cooled off while hanging out in the kitchen. In fact, it was perfectly yummy straight out of the fridge the next day. It's classic, homey, and spiced just right.

- - Ulpia, ever-thankful for the peeling & chopping help from her grandma - -

Creamy Tahini Dressing - Guest post by Kristin

2010-01-06T12:16:00.005-05:00

I love tahini in just about anything. I especially love tahini in salad dressing so I had to try out the Creamy Tahini Dressing {page 102} and I definitely was not disappointed. The tahini really shines in this dressing and makes me look forward to our nightly dinner salad. I did think that it was missing an element of sweetness so I might add a dash of agave nectar to it next time.

The only change I made to this recipe was to mix the dressing in the Vita-Mix instead of mixing by hand. The salad is green leaf lettuce, dried cranberries, and gomasio.

-- Kristin
Beans and Greens

Spinach Souffle

2010-01-05T16:28:00.004-05:00

I made the Spinach Souffle (page 329) for family and friends, seven omnivores and one other vegan, and all loved it. The taste is tame but perfectly flavorful. The preparation, though it involves a few steps, is very simple and quick, baking time aside. This dish is ideal for one of those “gotta make something nice but don't want to spend too much time on it” occasions.

Having never made any manner of souffle before, and consequently not quite sure how “browned” it should be, I may've overbaked it. But if I did, no one could tell. And everyone vied for seconds before it was all gone. I would've went for thirds had there been more.

- - Ulpia enjoyed this with madeira-sauce mashed potatoes and a glass of spiced rum - -

Carbonara-Style Spaghetti - Guest Post by Kristin

2010-01-04T12:10:00.011-05:00

The Carbonara-Style Spaghetti {page 208} is super-yummy and very easy to make. I've made it twice now and my husband keeps begging me to add this to the menu again. I made it last week for some out-of-town guests and they loved it too. Personally, I don't think you can go wrong with Fakin' Bacon in any dish, especially when you combine it with shallots. I don’t have much else to say about this other than YUM.

I used my own homemade vegan parmesan, spaghettini (thin spaghetti), Fakin’ Bacon, and added peas as suggested in the notes. I just stirred in all of the Fakin' Bacon/Shallot mixture rather than saving some for the topping because I am lazy and that happens to work just fine. Go make this because it is amazing!

--Kristin
Beans and Greens

Chai Spice Cookies

2010-01-03T23:14:00.005-05:00

Every so often dessert doesn't need to be over the top. It doesn't need to be bold, it doesn't need to be sugary. It just needs to be the final trailing grace note of a perfect meal, nibbled delicately and paired with fragrant tea and good conversation. Chai Spice Cookies {page 433} are just one such dessert.

Full-flavored yet delicate, I can't think of a better accompaniment for a cup of sweet tea {my choice tonight, a nice Stash herbal in wild raspberry}. The cookies are soft and chewy, and especially delicious right out of the oven. They were quick to put together {if we don't count the amount of time it took me to clumsily grind the fennel in my mortar and pestal -- note to self: buy spice grinder}. Overall, I couldn't have hoped for a better ending to a fabulous meal.

Actually...what better ending than to end the meal twice. Be right back, the leftover cookies are calling me from the kitchen.

-- Your Friendly Neighborhood Batgirl

Roasted Winter Squash Risotto

2010-01-03T23:02:00.004-05:00

Filling a month-long butternut squash risotto craving, Roasted Winter Squash Risotto {page 274} rocked my dinner table tonight.

I don't know why people shy away from risottos. It is true that they take a little extra attention, and you can't really multitask while they're cooking, but the process of cooking risotto is a form of meditation for me. The methodical stirring of the creamy concoction, the pools and swirls the broth makes upon each addition, the heady aroma of the wine as it reduces and infuses its flavor throughout the dish -- all of these things combine to bring peace and joy to one's soul -- or so I'd argue. It also gives you time to think. Risotto -- delicious dinner AND therapy.

This risotto was pretty standard, nothing special or different. A hint of sage offered a nice backdrop for the sweet little jewels of roasted butternut squash tucked throughout. The dinner was rounded out with Black Bean and Walnut Croquettes {topped with Hollandaze Sauce}, and Roasted Brussel Sprouts.

Just a quick aside -- there are recipes that you find yourself making again and again, and Black Bean and Walnut Croquettes have been one of those for me. I have probably made them 8 or 9 times since the first time, and they never get old. They pair perfectly with nearly everything, take just about any sauce, are quick, cheap, easy...is there anything they can't do? Sorry risotto, I don't mean to take up your post with praise for the supporting cast, but I had to herald my love of the black bean croquettes just one more time.

In any event, risotto. Make it, eat it, learn it, study it, meditate on it, love it. {And serve it with black bean croquettes}.

-- Your Friendly Neighborhood Batgirl

German-style Kool-sla

2010-01-03T22:57:00.002-05:00

My grandmother had just finished chopping up some cabbage with the intention of producing a salad when I strolled into the kitchen—I stopped her immediately. Now that the hardest part was done, I wanted to make something with it myself. I wasn't sure what, but shredded cabbage had to appear somewhere among 1,000 recipes. Enter the German-style Kool-sla (page 73).

What a delightful mix of sweet and sour! I had no idea cabbage tasted so fine with sugar. Instead of grapeseed oil I used sunflower, my grandmother's favorite and apparently a Romanian staple. It was fabulous and everyone enjoyed it (everyone being parents + g-ma + aunt). Raw cabbage never tasted this delicious!

- - Ulpia suddenly has a hankering for some kool-sla - -

Not-So-Plain Vanilla Cheezcake

2010-01-03T22:53:00.004-05:00

Robin Robertson is, in my humble opinion, the grand chancellor of vegan cheesecakes. Every cheesecake recipe of hers I've made is simple, perfect in texture, never cracks, is nearly idiot-proof, and always tastes AMAZING. Not-So-Plain Vanilla Cheezcake {page 452} is no exception.

This cheesecake literally takes about 15 minutes to throw together {not counting baking/cooling time}, and definitely results in one of the most delicious desserts in the universe. The texture is creamy and luscious, the taste is light, and it pairs well with any topping you can think of. The cheesecake pictured above was made for my friend's birthday dinner, and her request was classic cherry pie filling.

I also made the cheesecake again for a New Years Day family gathering. I wanted to create a blackberry cheesecake, so I simply blended a cup or so of blackberries in with the batter, and added an extra tbsp of cornstarch to compensate for the added liquid. It came out perfectly. I can envision doing the same with any number of other berries or flavorings.

This is now not just my staple cheesecake recipe, but one of my staple dessert recipes, period. Quick, easy, and delicious enough to fool even the staunchest of omnivores -- what's not to love?

-- Your Friendly Neighborhood Batgirl

Picatta-Style Cashew Chickpea Medallions

2010-01-03T22:45:00.003-05:00

I had a discussion with a good friend the other day about how one of my favorite things in the world is sauce. A frequent craving for me is "gravy" or "something with sauce". Picatta-Style Chickpea Medallions {page 266} were a dream come true, because not only did they include a sauce right in the recipe -- they themselves were the perfect vehicle for said sauce {along with the possibility of many others}.

The medallions themselves were mildly flavored, but pleasant, and fairly neutral. I can see them being the perfect accompaniment to many meals, as well as the perfect vehicle for many different sauces. They were very easy to put together, and very quick. It was also handy that they were made out of things I generally have on hand.

The sauce was lemony, light, and delicious, with just the right bite from the capers. If I have one complaint, it's that there wasn't nearly enough sauce for my liking. In the future, I would double or even triple the amount of sauce.

This is another one of those great multipurpose recipes in the book that I can see being useful in a number of applications. It is a good pattern to have on stand by to add some quick and delicious healthy protein to your meal.

-- Your Friendly Neighborhood Batgirl

Indian Double Chickpea Noodles

2010-01-03T21:27:00.001-05:00

I absolutely LOVE chickpeas. To my knowledge I never had Chickpeas when I was an Omni. I had hummus before but never paid attention to what it was made from so I don't count that since the types I had could have been made from other beans.

So after becoming Vegan I fell in love with chickpeas! So the Indian Double Chickpea Noodles on page 243 were perfect. There's no Indian store that I'm aware of in my town so used the suggested substitution of Angel Hair Pasta.

This is a simple dish to put together under 15 minutes depending on how quickly you can chop the garlic and peppers.

And short of chickpea noodles you'd probably have everything on hand!

--Gymmie

Fired-up Jalapeno Cornbread

2010-01-03T21:15:00.001-05:00

I've always had "regular" cornbread for the most part. I truly never thought about adding anything else to it for variety.

The fired-up cornbread on page 401 does add variety. The "kick" is the jalapeño which can be omitted or increased/decreased based on tastes without taking away from the dish.

As all cornbread recipes this is easy to put together.

--Gymmie

Cheesy Tomato Macaroni

2010-01-03T21:02:00.001-05:00

Being a Blue Box lover growing up I've tried various Mac and Cheeze recipes since going Vegan. Most have been the simple stove top varieties but do like a baked dish as well.

The Cheezy Tomato Macaroni on page 225 fit the bill!

There are several steps to this recipe. If you already have Parmesan on hand that'll save you a step otherwise there is a quickie recipe for Parmasio on page 193.

You will also make the Mornay-Style Cheeze Sauce on page 552 to mix with the noodles.

The dish comes together very nicely! It's definitely a will make again dish.

--Gymmie

Brown Rice Salad with Black-Eyed Peas

2010-01-02T16:20:00.004-05:00

Having missed the requisite black-eyed peas and greens last New Year's Day, there wasn't a chance I'd let another new year dawn without them. I was surprised to find only one recipe in the book using this important and versatile little bean--Brown Rice Salad with Black-Eyed Peas (p85). Thankfully, it's a recipe that lends itself well to New Year's Day consumption.

In the recipe introduction Robin states this "is a deliciously easy way to serve the traditional New Year's dish," and I wholeheartedly agree. Once you've got your peas and rice cooked, this salad comes together lickety split. The only modifications I made were to add some lightly roasted kale and spinach, and since I was out of fresh parsley, I skipped it. Next go round I'll make sure to have the parsley because it really would have brightened things up. Aside from the rice and black-eyed peas, without which you wouldn't have a salad of course, the ingredient that makes this dish is the toasted pecans. In fact, EXTRA pecans would make it even better!

Robin also states that the dish "can" be made in advance of serving, but my recommendation is to definitely make it ahead and let marinate. Mr. V and Grandma V both thought it quite good, in fact Mr. V had three (yes three!) bowls and had some again the next day. I didn't particularly care for the dish until it had been in the fridge for a good hour. I could taste the olive oil too much and things seemed a bit disparate, but once everything had hung out together for a while, this salad came together in a most wonderful way. I most certainly won't be waiting another year to have this again.

--The Divine Miss V

Happy New Year!

2010-01-02T12:27:00.002-05:00

Happy New Year to all our faithful readers. I know this blog has been slow lately but now that the holidays are over, expect more posts!

Also, we will be introducing guest bloggers from time to time. Stay tuned to read their posts.

In the meantime, we hope that 2010 brings you all good things.

Stay healthy and happy and stay vegan!

Irish Soda Bread with Golden Raisins

2009-12-21T20:01:00.005-05:00

It's cold and snowy outside so all I wanted for the past few days was soup and bread. I ended up making an awesome tomato cabbage barley soup but there was no bread to be found in the house. *gasp* Clearly I have been slacking since I always have at least one type of homemade bread in the house. I didn't want to wait hours for a yeasted bread so I decided on Irish Soda Bread with Golden Raisins (page 400). Yes I know those aren't golden raisins. It doesn't matter though because the Thompson raisins I used were excellent as well, so back off!

Anyway, the bread is super easy to put together with ingredients you most likely have kicking around. It bakes up in about 45 minutes and the result is a warm, dense loaf which is wonderful slathered with margarine and served alongside a hearty soup or stew. This bread however, is best the same day you make it as there's really not much fat in it (i.e., it doesn't store well).

Taste-wise, it is a fairly neutral bread. Since there isn't any yeast or a lot of other flavourful ingredients, there isn't a ton of flavour. That neutral taste though goes for any Irish Soda Bread and it means it goes well with a savoury soup or stew or even a sweet jam. Even though there are raisins in it, the bread doesn't clash with other dishes. It went surprisingly well with my strong-tasting, heavy soup.

The next time you want some bread to go along with your soup or stew, give this a shot. It's easy, neutral-tasting, fast and a nice change of pace from yeasted bread.

Hula Cookies

2009-12-21T01:14:00.004-05:00

I recently organized an event for the German department at my university and decided to bake some cookies to take. Because, I mean, you know. The season and all. (No, well, it was just a good excuse to bake; I'm ever on the look-out for those.) The Hula Cookies (page 435) had one grad student complimenting me repeatedly between cookie after cookie. I sent some to a friend in Chicago, too, who enjoyed them just as much as I did while I was tasting for quality—a good chef has to taste first, right? Don't want to serve a dud. Multiple tastes ensures the first delectable piece wasn't an outlier. This is all pour l'art du baking, non?

Basically, they're thumbprint cookies with a tropical jam of your choice; all I could find was strawberry-mango, which resulted in a great tangy touch with each buttery bite. I chose them in particular for this because among the delightful panoply that is German wintertime baked goodies, there's a certain jam-filled kind I though could be suggested with these cookies.

Each is a pure little piece of homemade goodness; a cheerful little note from simpler times.

- - Ulpia, makes life so sweet – pour a little sugar on it! - -

Whipped Cream vs. Cashew Crème

2009-12-21T00:52:00.003-05:00

I enjoy a good show-down, especially if it involves foods I get to sample. So I whipped up some crèmes and got to tasting.

Cashew Crème (page 501), pictured above:

thicker in consistency
cashews! nothing says creamy like those there nuts
rich cashew taste with enough of a life of its own to be positively delightful eaten as-is like a pudding

Whipped Cream (page 501):

smooth but a little on the thin side; even potentially runny (this can be affected by the type of tofu used; if more tofu is used than the recipe suggests, it gets a much better consistency and a milder taste, which, as is, is a punch of sweetness—so eyeball and adjust and taste, taste, taste)
fairly tasty, but a tad too sweet with a bit of an aftertaste

Verdict: Cashew please.

If you're looking for a creamy dessert topping, the Cashew Crème is the way to go; while the taste of the whipped is fair to good, the consistency isn't there; it's too runny and not at all thick, maybe some cornstarch is in order: or maybe just make the cashew crème—it is in all respects heavenly.

What others thought? Well, the Cashew Crème was heartily approved previously by five guests. The Whipped was tried by my mother and her mother, just as a quick spoonful; they liked the taste, but in no way more than the cashew. Either way, it's too runny to function as a whipped topping unless you adjust the ratios. It could do well on a fruit salad, though, or a bowlful of granola, or poured over pancakes or French toast or waffles as a sauce. Or over anything as a sauce.

Anyway I still like the cashews more. Om nom nom.

- - Ulpia, where there's a whip—PTSCH!—there's a way - -

Mexican Fideo Soup with Pinto Beans

2009-12-20T23:45:00.001-05:00

I had purchased the missing items for the Mexican Fideo Soup with Pinto Beans on page 159 but The Divine Miss V beat me to making it.

I do agree with her assessment on the flavor. The spices need to be upped if having right away. I'll see how sitting overnight changes the flavor.

Otherwise the soup is edible with the suggested flavoring you just may need to add something.

I did have Fideo so did use that. I also cooked the onions in a separate pot for saving time and I didn't see any special reason for using the same pot. I would have an extra dish to wash regardless.

When I make this again I'm going to check and see if there are any hotter chilies (the recipe suggests hot or mild) and see if that changes the flavor.

ETA 12/21--I tried to soup today and as The Divine Miss V said the flavors meld together better with the suggested measurements once allowed to sit.

--Gymmie

Black Bean and Corn Burritos

2009-12-19T23:00:00.000-05:00

I love burritos and the Black Bean and Corn Burritos on Page 127 hit the spot.

This can be a quick snack as it just takes as long to heat up the filling and warm the tortillas.

I forgot to double check my Salsa as when I went to grab it it was bad :(.

But I added some Sriacha and all was nom :).

--Gymmie

Three Bean Soup

2009-12-19T22:52:00.000-05:00

The Three Bean Soup on page 161 is very delicious and addicting.

I had some celery and carrots that hadn't been touched in a while so it made good sense to use them up.

I think soup has become my newest addiction so simple to put together.

--Gymmie

Three Bean Chili

2009-12-19T22:45:00.000-05:00

The Three Bean Chili on page 249 is a very filling dish or snack.

The Chile in Adobo adds the extra zing to the Chili. In my measuring I inadvertently added too much Chili Powder when it dumped in but it didn't seem to alter the taste negatively.

--Gymmie

Black Bean Soup with a Splash

2009-12-19T22:35:00.001-05:00

Another easy to put together recipe is the Black Bean Soup with a Splash on page 159. The soup takes about 45 minutes to cook.

I didn't realize I had an immersion blender until I looked at some attachments I have for my Do it All. It's a gadget I bought off an infomercial a million years ago that I probably used twice pre-gan but a zillion times now that I'm vegan.

The "splash" is some optional Brandy that you can either add at the end or serve separately and allow your guests to add if they choose.

I liked the punch that it added. I didn't realize I forgot the parsley so put some dried parsley on top :p.

--Gymmie

Indonesian Chile Sauce

2009-12-19T10:32:00.004-05:00

I know I'm still slacking on recipes here but I've been so busy lately with work (for me, this is always a good thing). I did however manage to crank out something new from the book, a really flavourful but simple Indonesian Chile Sauce (page 572) on top of my own variation of Soy-Tan Dream Cutlets (page 294, mentioned in previous posts by several of us — I made this with beans instead of tofu).

The sauce is so simple yet packed with flavour. The ingredient that really pulls everything else together is the rice wine vinegar. It adds just enough tartness and depth to the sauce without being overpowering. The sauce can be served warm or cold (I prefer cold) and is excellent with the Soy-Tan Dream Cutlets.

With only a handful of ingredients, the whiz of a blender or food processor motor and the sizzle of a sauce pan, this sauce is done in minutes. This sauce is definitely on my regular rotation now.

— Ms. Veganorama

Chocolate Swirl Tofu Cheesecake

2009-12-17T22:55:00.003-05:00

I have been absent for so long, I feel guilty! After shopping at Macy's on a Saturday a couple of weeks ago, I went to my favorite coffee shop and treated myself to a piece of peanut butter cheesecake. Because Macy's Herald Square during holidays is surely one of the circles of hell- maybe the one where they send obnoxious tourists? The cheesecake was delicious and I immediately decided I had to make my own. After all, an entire cheesecake at $6 a slice would be too expensive. At first I was going to adapt a different cheesecake recipe to a peanut butt version, but then I remembered the Chocolate Swirl Tofu Cheesecake page 454.

I love making cookie crumb crusts after the success of my pumpkin cheesecake. This one is made from chocolate cookies- I used Newman's Own chocolate alphabet cookies. I ended up using a little bit more cookie crumbs and margarine than the recipe called for, but I couldn't tell you how much more- I went by eye. The filling was easy to whip up in my trusty food processor and was ready quickly. And scraping the filling off the sides of the processor bowl was a delicious preview of the finished product. The funnest part was pouring in the melted chocolate and swirling it into the cheesecake. I felt like an artist! Or at least like a kid fingerpainting (with a knife, but let's not get technical). My oven is a bit wonky so I had to bake it a bit longer-I'd say an extra ten minutes. The worst part was that I made this late. I had it out of the oven at 11:30. Then it had to cool on the counter; then be refrigerated for four hours. So no cheesecake last night. No matter- cheesecake is a perfectly acceptable breakfast- especially when it has peanut butter and banana in it.

I really like the finished cheesecake, but it tastes more like banana than peanut butter. Next time I will use cornstarch instead and up the peanut butter. I'll also substitute maple syrup for some of the sugar for added moisture. It is also pretty to look at, at least before I cut into it. Now I'm off to eat another piece!

--vegankitty

Mexican Fideo Soup with Pinto Beans

2009-12-17T12:01:00.003-05:00

I love soup, I love easy soups, and I especially love dishes that hint of any Latin flavor, so the Mexican Fideo Soup with Pinto Beans (p159) was sure to be mine.

Since the recipe only called for 15.5 oz of beans, I used canned. I also followed the suggestion of using angel hair pasta if fideo wasn't available (which is wasn't). I also used fire-roasted diced tomatoes instead of crushed, as that's what I had on hand.

No surprise here, the soup didn't have enough flavor for us. It was "fine," but just a little flat and bland, which made it perfect for Grandma V. The flatness was resolved with an overnight stay in the fridge and the soup was much better in the flavor department the second day. However, there wasn't much liquid to the soup to begin with, and by the next day the pasta had absorbed what there was and it was basically spaghetti. So that's what I decided to call this one--Mexican spaghetti. It's good, and better with a hot sauce such as Cholula or perhaps one with chipotle flavor. It's worth making for its ease and use of pantry staples, and the next go round I will add more seasoning to make it more compatible with our tastes.

--The Divine Miss V

Pumpkin-Cranberry Bread Pudding

2009-12-16T09:49:00.003-05:00

Bread pudding is not generally something that strikes me as delicious. Soggy bread? No thanks... However, I do like pumpkin, and since the Ninjahusband really likes bread pudding, somehow Pumpkin-Cranberry Bread Pudding {page 481} found its way to our table.

It was extremely quick and easy to put together. It was in the oven in 10 minutes flat. My only complaint about the recipe is that 4 cups of bread doesn't seem like enough. However, I'm sure it was just a difference in how the bread is packed, and how heaping the cups were. Upon first measurement, my 4 cups did not seem like nearly enough. I had to add another couple cups to get it to the point that it seemed like it would have any structure at all.

The baking time was accurate, and filled my house with an incredible aroma. I am pleased to say that the bread pudding tasted as good as it smelled. Soggy bread-ness aside, it was extremely flavorful and delicious. The cranberries added the perfect note of tart, and complimented the spicy warm pumpkin flavor perfectly.

I don't have a lot of experience with bread puddings, but Soyatoo vegan whipped cream seemed like an appropriate accompaniment, and it was! I would definitely make this again, and maybe not just for other people...maybe even for myself!

-- Your Friendly Neighborhood Batgirl

Arugula and Apple Salad with Creamy Mustard Dressing

2009-12-10T20:50:00.003-05:00

Oh my. Another stellar success. The Arugula and Apple Salad with Creamy Mustard Dressing (p50) is super simple to put together and would be great for a quickie weeknight meal or side, but it would also be just as at home on your fanciest dinner party table. Its flavors and textures are perfectly balanced and impressive. It's the type of salad you would get in a nice restaurant, only it comes from your kitchen for a fraction of the cost.

If you're skeptical of apples and onions together, let that go. They play off of each other in the most delightful way, and the dressing--oh the dressing--brings everything together so stupendously you (and your guests) will be in awe of what you created.

For my trial run, the dressing was made as written (Have I mentioned the dressing? Oh the dressing!). My modifications were slight--romaine instead of leaf lettuce, and a baby arugula/spinach mix instead of straight adult arugula. It was still enough to get that lovely peppery bite from the arugula, which was only enhanced by the creamy mustard dressing. Have I mentioned how good the dressing is?

Both Mr. V and Grandma V were enamored. And me? Well, I was a tad disappointed I had to share. The only thing I would do differently next time--and oh yes, there will be many more to come--is to make more of everything.

--The Divine Miss V

"Sour Cream" Coffee Cake

2009-12-08T22:28:00.003-05:00

I DID IT! I WIN! I found THE BEST RECIPE in the entire book!

Okay, it's not a contest, but if it were and if it were based on the best one I'VE made and TO DATE, the "Sour Cream" Coffee Cake (p449) wins. I am neither creative nor eloquent enough to describe to you how absolutely fantastically orgasmically delicious this cake is. See that lovely little river of something running through the middle of the cake? That's walnuts and cinnamon and sugar. So simple, yet such an utterly wonderful combination. This cake is perfectly stunning, "good enough for company," great for potlucks and office parties, and nice to keep at home--just like we did. Grandma V could be happy eating spoonfuls of sugar so I knew she'd like it. The surprise came from Mr. V who doesn't have much of a sweet tooth, yet I returned to the kitchen to find him devouring Piece #2, and then the next morning a noticeably smaller cake with the following note: "This is INSANE! Best cake ever! I took two pieces to work."

Other than adding a tad extra cinnamon and the dusting of powdered sugar, I followed this recipe to a T. And so should you. Because you should make it. For yourself, for family, for friends, for loved ones. Hell, make it for total strangers and find your new best friend!

--The Divine Miss V

Kiss My Grits Breakfast Casserole with Tempeh Bacon

2009-12-08T21:38:00.002-05:00

If you're one of those people who didn't grow up eating grits like I did, 1) I feel kinda sorry for you and 2) you just might fall under that category of folks I could never understand, The Grit-Haters. Well, the Kiss My Grits Breakfast Casserole (p510) may never bless you with the gum-smacking and coffee-pouring skills of Miss Florence Jean Castleberry, but it just might change your mind about grits.

I've made this twice now, the first time with Lightlife Organic Smoky Tempeh Strips and most recently using the recipe for Tempeh Bacon (p525) pictured here as it was browning in the pan.

The strips fell apart on me a bit, but this was fine since its was going in the casserole anyway. When I cooked the second batch I went ahead and crumbled it in the pan and was able to get the pieces nice and extra crispy. Combining soy sauce and liquid smoke provides a tasty basting liquid for your bacon, but I can't say it's worth simmering the tempeh, waiting for it to dry and cool, carefully slicing, and then pan frying if you can purchase tempeh or another type of vegan bacon in your local store. However, if you don't have access to a vegan bacon or if you don't have any on hand but you DO have a pack of tempeh, it's quite simple to make yourself some tasty bacon.

But back to the casserole and kissing my grits!

Here's another simple dish to put together--the biggest chunk of time is the baking--that gives a lot in terms of flavor and texture. I used low fat soymilk, Daiya as the cheese, and for the corn, Trader Joe's frozen roasted (which I pretty much put in everything that calls for frozen corn).

At the moment, I can't recall what size pan Robin lists in the directions (and to be honest, I'm cozy and too lazy to go downstairs to look it up!), but I know the first time I made the casserole I used a larger pan. This made the casserole thin and a bit polenta-like. The second time, I used a round dish that provided a deeper dish. This is probably closer to the intended texture of the casserole, but I actually preferred it on the thin side. It's delicious either way--the thicker the creamier, and the thinner the crispier, so go with your preference. Or make it twice like I did and pick your fave!

The word "breakfast" may be in the title, but don't let that stop you from having this casserole any time of day. It's best served hot, but not bad cold; and it's vegan-, vegetarian-, and omni-approved. In fact, I caught an omni helping himself to thirds.

--The Divine Miss V

Ragin' Cajun Popcorn

2009-12-05T21:51:00.004-05:00

I had some plain popcorn boring me tonight. So I thought, “Hey, I wonder if 1k has popcorn in any recipes? There are one thousand.” Then I thought, “Naaah, popcorn?” And then, “Well, still...” And so I went over to my stained and graffiti'd copy and asked, “Hey, 1k, got any recipes with popcorn?”

And 1k....well, 1k said “Yes. Yes, I do.”

The Ragin' Cajun Popcorn (page 4) is ragin' indeed. My mouth's a'burnin' and I'm loving it. Since my popcorn was already popped and I was too lazy to calculate how many cups of popped corn result from 1/3 cup of unpopped corn, I just sprinkled in the called-for spices at will. And I love it. I love it very much. I wish I'd've thought of this before eating all that plain popcorn. I'm never making that mistake again, no sirree—next time I'm going to try an Indian-spice-blend. And then: pumpkin pie spices. My popcorn's going places. Is yours?

(In case you're curious, which I know you are, I went that extra mile tonight, for you, kiss kiss. curry powder + coriander + popcorn + shake it hard = mmm, yeah. And cinnamon + ginger + allspice + nutmeg... heyyyy, there.)

- - Ulpia, pops it like it's hot - -

Peanut Butter-Ice Cream Pie

2009-12-05T10:06:00.004-05:00

Okay, really now. When you look at the title of this dessert, how can you go wrong? It's peanut butter, and it's ice cream, and it's PIE. What's not to love? Well I am delighted to inform you that the Peanut Butter-Ice Cream Pie (p468) is a little round chunk of luscious peanut buttery ice creamy love.

Despite its simplicity, I did end up with a few changes. One by design, the other two by necessity. The recipe calls for "vegan chocolate cookie crumbs," but when I went to purchase these I realized I didn't exactly know what that was. Graham cracker crumbs, even vegan ones, are widely available, but I've never seen chocolate cookie crumbs. Can't exactly say I've ever sought them out, but this time I did, and there were none. I considered getting some plain chocolate cookies (such as Cat Cookies from Trader Joe's) and processing them into crumbs, but I wasn't at TJ's and couldn't find a comparable substitute. Then I came across a Wholly Wholesome Chocolate Pie Crust and decided to go with that. The other changes came about because the store was out of plain vanilla ice cream, so I went with one pint of Turtle Mountain/Purely Decadent's Dulce de Leche and one pint of their coconut milk vanilla bean. This worked out fine and did not impart a coconut flavor that I could detect. But even if it had, that wouldn't have been a bad thing.

I cannot adequately explain how easy this is to put together. No one could mess it up! And imagine how impressed your friends and family will be when you serve them ICE CREAM PIE. You've baked nothing, you've mixed a few things, and you have an impressive decadent dessert that your guests will think took far more time and effort. So take a few minutes to make it, serve, enjoy your accolades, and figure out whether a spoon or fork works best.

--The Divine Miss V

Ted's Artichoke and Green Bean Bake

2009-12-05T09:36:00.003-05:00

The story behind Ted's Artichoke and Green Bean Bake (p354) made me want to try and love this recipe as much as did the ingredient list. Briefly, it involves one of the book's testers, her deceased father who never had a chance to finish his own cookbook, Hurricane Katrina, destroyed homes, and lost family recipes. So you see my dilemma when I realized I didn't "love" this dish.

I made very slight changes to the recipe as written--baby bellas instead of white mushrooms, because they are the only mushrooms I can tolerate; the can of artichoke hearts in my pantry was 13.5 oz rather than the 15 oz listed; and I left out the parmesan substitute altogether, though I did add a sprinkle of nutritional yeast. I followed the instructions as directed, but the texture of this dish (as I assumed it to be) never seemed to come together. It was somewhat liquidy, and despite the inclusion of flour in the recipe, it remained runny, even on the second day. In addition, despite the lesser amount of artichokes, they were overpowering to the flavor of the dish.

This recipe is full of things I like, and I would give it another go with the following changes: decrease the amount of artichokes, perhaps by a quarter or even half; lessen the amount of vegetable broth; skip the bread crumbs; include the parmesan substitution; and I might try cornstarch rather than flour. Despite the pic above, it's actually a pretty dish when you use fresh green beans that are livened up by the pieces of red bell pepper. I think a little less artichokes and "sauce" would make it even more attractive (and taste better).

--The Divine Miss V

Ulpia's Thanksgiving - Pastry-Wrapped Portobellos with Madeira Sauce; Sweet Potato and Apple Gratin; Chocolate Mousse Cake

2009-12-04T23:29:00.003-05:00

This year I celebrated my first Thanksgiving as a vegan and as a devoted cook. My family very obligingly gave me free reign with the meal preparation. So I packed my spices, measuring cups, and a cake pan into my luggage (causing the man at the airport to curiously open said luggage up), enlisted my grandmother's help, and got to cooking. The entire meal, two desserts and a gratin included, took me almost nine hours to complete (with plenty of breaks for snacking in between, and some waiting around the oven). But boy was it worth it! Batgirl's post about the Pastry-Wrapped Portobellos (page 331) with Madeira Sauce (page 546) convinced me I had to make them the centerpiece of my meal. Completely independently, my mom thought so too; minutes after I'd decided, she sent me an e-mail telling me as much.

With my grandma's invaluable cleaning, chopping and dough-rolling help, it came together wonderfully (and a lot faster than if I had been on my own). And it was pure glory. Alongside, we made the Sweet Potato and Apple Gratin (page 379)—oh sweet, sweet baked goodness. I had no gratin dish, but a deep pan worked splendidly.

My dad's words were “This fits everyone's tastes.” and then “I could eat ten of these!” (They're pretty big...and I agree with him completely.) I think I've succeeded in impressing them. No, actually, I floored them. Well, I was just the medium; this book is what came through for me—yes. Just, yes. A hearty, please-more-now yes! This is most definitely and without a shred of a doubt something I will be making again for festive occasions or any time I'm looking to impress. (Don't let that nine-hour-comment deter you from making this, the mushrooms themselves took less than an hour to make. Which means I really did take a lot of snacking breaks.)

And of course, no festive meal is complete without plenty of dessert. The Chocolate Mousse Cake (page 445) which I'd made before for them was requested. I happily obliged. (And baked up a Double-Layer Pumpkin Cheesecake too for good measure.)

My friend and her mother who live a few houses down happened to drop by and I instantly put together plates for them—they had to try this stuff too. They were particularly enamored with the gratin, insisting that I share the recipe. Then I pushed some dessert on them, too, and they loved it. That makes six omnivore vouches for this meal.

My grandma got creative with the stuffing I had left over, added more mushrooms, and made a lovely salad (we use the term “salad” loosely in Romanian, obviously). My dad and I scarfed it down before anyone else even saw it. It was very delicious. Very.

My first vegan Thanksgiving was a smashing success. Simply smashing!

- - Ulpia, thankful for her wonderful sous chef and trusting parents - -

Black Bean and Walnut Croquettes

2009-12-03T22:28:00.005-05:00

What pairs perfectly with mashed potatoes, stuffing, and other comfort foods on a cold fall day? If you guessed Black Bean and Walnut Croquettes {page 267} you are right!

These little babies are made from pantry staples {if you're into keeping walnuts stocked, like I am}, and come together in minutes. The mixture is really easy to work with, and holds together great {unlike many croquettes I've made in the past}. Lightly coated in panko breadcrumbs, these little babies fry up great, the outside getting crisp and delicious while the inside is still soft and supple. Mmmm...supple...

I served these with Hollandaze Sauce drizzled over top {as the recipe suggested}, and it paired really well. I can also see these being great in a wrap, pita, or sandwich. They are flavorful on their own, but are also happy to work behind the scenes to make the flavor-magic happen for other accompanying sauces or dishes.

Both the Ninjahusband and Supertoddler enjoyed them {the Supertoddler calling them "poke-ettes"}. I can see this recipe being easily modified to use any bean and nut combination you like. These will definitely end up on our menu again and again. Great, solid, cheap, quick, versatile...what's not to love?

-- Your Friendly Neighborhood Batgirl