You guys. It’s been a while since I’ve posted on here. Without boring you with too many details, work has been kicking my butt (in a good way) and my yoga teaching has been going well, too. Oh, and we got a new cat. By accident. We found this little guy hiding under the hood of our car while it was pouring rain, hence his name, “Honda.” Having a kitten has been quite an adjustment, especially with two older cats. Three cats are my limit. No, really.
But as far as food, we’ve been cooking up lots of great vegan meals lately. Isa Chandra Moskowitz of “Veganomicon” fame, and several other awesome cookbooks, has just come out with a new cookbook, “Isa Does It,” as well as a series of videos that showcase a few of the recipes from the book. So far, we’ve made the Nirvana Enchilada Casserole, Meat Beany Chili and Corn Muffins, and the New England Glam Chowder. All have been amazing and super, super easy to make, which seems to be the theme of the new cookbook.
As much as I love “Veganomicon,” some of the recipes require lots of ingredients and lots of time. In “Isa Does It,” Isa focuses on simple recipes that pack a lot of flavor, which is exactly what we’ve been looking for lately. Since starting my job over the summer, I’ll admit to ordering takeout way more than we should. For that reason, it’s been nice to get back into the kitchen to make some new dishes. This week, in fact, we plan on making a curry peanut kale bowl and a thai chili recipe from the book. I’ll keep you posted on how they turn out.
I hope you all are well!!
I have a hard time coming up with lunch ideas, because 1) I don’t want to spend most of our weekly food budget on lunch, 2) but I still want it to be healthy, and 3) I want the prep to be quick and easy. Sometimes I come across a lunch idea that fits all three criteria and this quiche is one of them.
The last time I made this recipe, I blogged about it on here. And then I somehow forgot about it, which is a bad habit of mine. Anyway, the first time I made it, I made the crust from scratch, which is kind of a pain when you have a kitchen with hardly no counter space. So, this time around, I picked up a pre-made pie crust, which was a bit more expensive, but worth it, in my opinion.
All you have to do is cook the onion, garlic, spices and broccoli, blend your tofu and cashews, mix it all together, and bake. Let it chill overnight. And it tastes great served cold, so you don’t have to worry about using your workplace’s nasty microwave.
The recipe comes from “Vegan Brunch,” and you can find it here.
I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.
While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.
For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.
Of all the recipes I’ve made from “Veganomicon” (and there are still a ton that I haven’t made), I’ve probably made this French Lentil Soup with Tarragon and Thyme the most. (You can find the recipe here.) The soup comes together really quickly; just chop the onion and carrots and throw it all into a pot to simmer. I like to serve mine with crumbled cornbread on top, making it a hearty and filling meal for a cold winter day.
Our downstairs neighbors and friends have a Thanksgiving potluck every year, which is always a lot of fun. This year, I decided to bring my family’s Sweet Potato Balls in vegan form, which are practically a dessert. I also decided to bring this Chocolate Hazelnut Truffle Tart from “Vegan Pie In The Sky.” The tart is incredibly easy to make; you just need to allow a few hours to make the crust and then let the whole thing set up in the fridge. The authors, Isa Chandra Moskowitz and Terry Hope Romero, warn in the recipe’s introduction that the tart is extremely rich, and, man, they weren’t joking. Granted I was really full from dinner, but I could not finish my slice even though it was really, really delicious.
Also, on a side note, because of family obligations, we’ve decided to have our vegan Thanksgiving feast on Friday, but I will post pictures from the meal soon after. I hope you all are well!
This is one of my favorite recipes from “Veganomicon” — the picture doesn’t really do it justice. Penne pasta is tossed with a cashew ricotta that is mixed with pumpkin, spices and caramelized onions. Walnuts are toasted with breadcrumbs and sage before being added to the top of the penne mixture. The entire thing is baked in the oven until it’s bubbly and delicious. It’s such a comforting dish.
I was able to find the recipe online here, but the cookbook itself is definitely worth the money.
I hope you all are well!