Vegan Food Happenings

When you’re on a tight budget, it’s hard to break out of your food comfort zone. That’s definitely been the case for us lately. Our weekly meals have been a rotation of stir-fry, pasta dishes, soups and basic sandwiches. And not that that’s a bad thing; it just doesn’t make for an interesting blog. But every now and then we make something kind of new (I’ve made them one other time), as is the case with these banana biscuits (with veggie sausage and blackberry jam — not the prettiest picture, but delicious) from “Vegan Diner.” And I say “we” because my husband has become quite the baker lately. He’s been knocking out cookies, muffins, cupcakes and quick breads like it’s nobody’s business. I came home on Friday to find a fresh batch of pumpkin chocolate chip cupcakes from “Vegan Cupcakes Take Over the World.” They were so delicious that we ate them (with a little help from my parents) before I had the chance to take pictures.

We did manage to pick up Isa Chandra Moskowitz’s and Terry Hope Romero’s latest dessert cookbook, “Vegan Pie in the Sky.”

According to Amazon, the book isn’t due out until October 25th, but we found it at our local bookstore. We’re planning on making an apple pie today, so hopefully I’ll have something a little more exciting to post here very soon.

I hope everyone is well!!

Advertisements

Banana Everything Cookies (Modified)

I’ve created a monster. A cookie monster, that is (sorry, I couldn’t resist). My husband has been on a cookie-baking mission ever since he baked his very first batch of cookies during the holidays last year. This latest batch of cookies came from “Vegan Cookies Invade Your Cookie Jar.” These Banana Everything Cookies contain everything from the original recipe minus the walnuts because we didn’t have any on-hand. Because of that, I wasn’t expecting them to be as good as they were, but, man, they were delicious. We devoured the entire batch in less than 48 hours, which is sad, I know.

On a side note, I apologize for the bad pictures. My kitchen has a ton of windows, but they are all shaded. It’s also been very rainy and gloomy lately, so I’m missing my natural light. So that, combined with my lack of photography skills, equals blurry, badly lit pictures.

Anyway, I’m scheduled to pick up my third CSA bounty tomorrow. I hope to put up a post on it soon.

Vegan Food Happenings

Hey everyone! Sorry for the lack of posts. I’ve been cooking, just not posting. I don’t have any recipes to share, but I thought I’d share some pictures of a few dishes that I made these past few weeks.

Bok Choy Skillet Supper from Vegetarian Times

This dish was extremely easy to make and was really tasty. The only thing I would change is the bok choy. My husband and I found it kind of stringy. We’re big fans of swiss chard, so we might use that the next time we make the dish.

Almond Milk Latte and Banana Oatmeal Breakfast Cookies from “Vegan Cookies Invade Your Cookie Jar”

These breakfast cookies are really delicious and really filling. The recipe in the book also makes a ton of them, so, unless you want to freeze them, I would recommend cutting the recipe in half.

Baked Potato with Broccoli and Cheese

Sorry for the bad picture. My husband and I have recently become addicted to baked potatoes. They’re cheap and filling and very versatile. For this baked potato, I steamed some broccoli and made the cheesy sauce from the “Vegan Yum Yum” Mac and Cheese recipe. We served our potatoes with a Caesar salad, which we also found in the cookbook.

That’s all I have for now. Tomorrow, I’m planning on writing a post about our first CSA pickup. Hope everyone is well!

Holiday Cookies and Appetizers

My husband and I, along with our fabulous downstairs neighbors, had a holiday gathering last night, with cookies being the major theme. We both provided a few savory snacks in addition to the sweets, and it was a chance for me to try a few new dishes. And with me being the procrastinator that I am, I was down to the wire trying to get everything onto the table, so I didn’t get a chance to take any pictures. But, this morning, I was at least able to snap a shot of some of the leftover cookies that we made for the get-together.

Cookies

For cookie ideas, we turned to Vegan Cookies Invade Your Cookie Jar. I decided to make the Linzertorte Thumbprint Cookies, and my husband decided to make the Espresso Chip Oatmeal Cookies – his first ever attempt to make cookies from scratch, I might add. Both cookies turned out perfectly. We took the recipes directly from the book without any variation, so I’m not going to post the recipes here, but like all of Isa Chandra Moskowitz’s and Terry Hope Romero’s books, I highly recommend that you purchase them for your cookbook collection.

The thumbprint cookies looked very fancy, but they were surprisingly easy to make. They consisted of a lightly-sweetened shortbread dough, rolled in crushed hazelnuts, and then topped with a tiny dollop of raspberry jam.

The oatmeal cookies, according to my husband, were also easy to make. The instant espresso powder and chocolate chips really took the oatmeal cookies to a whole new level. They were chewy and sweet, without being too sweet.

Appetizers

For the savory portion of our spread, I decided to try three new recipes: Chestnut Lentil Pâté, Asparagus and White Bean Pesto Tart, and vegan cream cheese topped with red pepper jelly and walnuts. They were all incredibly easy to make and turned out way better than I had expected.

The pâté recipe was pulled directly from Veganomicon. I discovered a few days ago, after buying two pounds of chestnuts and roasting a few of them, that I really don’t like chestnuts. At least by themselves. But their strange, meaty texture works perfectly for a pâté. Now, I’ve never had real pâté before, but to me, this looked just like the real thing. It had a touch of sweetness from the chestnuts, and paired well with melba toast.

My favorite appetizer of the entire evening was the Asparagus and White Bean Pesto Tart, which you can find here on Vegan Yum Yum. It was super-easy, and looked beautiful on the tray. It was also a big hit with our guests (I should have made more!). The white bean spread was very reminiscent of a hummus, but the Dijon mustard, cashews, and pesto set it apart from its chickpea cousin.

Last weekend, my friend, Erin, and I venture up north just outside of Cincinnati to check out Jungle Jim’s, which is what can best be described and the “Las Vegas of grocery stores.” The place is overwhelmingly huge, and has an incredible international food section. We stocked up on fun party foods while we were there, and using her suggestion, I picked up a bottle of red pepper jelly. For the party, I spread it over vegan cream cheese and topped it with walnuts. The spicy and sweet jelly paired perfectly with the tangy cream cheese, and the walnuts added a nice crunch when spread over a cracker.

Our spread also included some other goodies, but I was most proud of our cookies and other new recipe additions.

I hope you’re having a wonderful holiday season!