I live in Louisville, Kentucky, which is home to the original Derby Pie, a rich tart-like pie with walnuts, chocolate chips and, of course, bourbon. As you might expect, in its original form, it’s not vegan at all.
While reading the latest issue of VegNews, my husband came across a recipe for a Chocolate Bourbon Pie from Chef Chloe Coscarelli. It’s a veganized version of the trademarked classic. I left the house to go to yoga and came back to smell this pie baking in the oven. I love my husband very much.
He said the pie came together easily, especially with the help of a ready-made piecrust. It bakes for a total of 55 minutes, but, thankfully, you don’t have to wait for it to cool to eat it; it’s best served warm.
Man, it’s been a while since I’ve blogged. Sorry for that. Thanks have been crazy busy, but good. I finished my yoga training, and have actually been subbing here and there at my regular yoga studio. My new job is going really well; although, my brain is usually fried by the end of the day because I’m learning so much. All this being said, I’m looking forward to a boring and uneventful rest of the year.
Anyway, back to the important stuff: the food. I thought I’d start my foray back into blogging with a review of So Delicious’ Greek Yogurt. Greek yogurt is one of the few things I miss being vegan and I was so excited to find that So Delicious is offering a vegan version. I couldn’t wait to get home and try it. And then I did. And then I was so, so disappointed.
So, where to begin? I opened the attractive packaging and dipped my spoon into the vanilla yogurt. The consistency was very much like regular Greek yogurt: thick, rich and creamy. The color, however, was brown and off-putting. And then I took a bite and my heart sank. The texture was very mealy. I tried another bite, hoping that maybe I could get past the texture, but I just couldn’t. And the flavor wasn’t appealing either. There definitely wasn’t the tang that you get with regular Greek yogurt. Frankly, it made me gag a bit. My husband tried the strawberry flavor and had the same experience with the mealiness and flavor.
After browsing the site, I noticed that So Delicious offers a Greek-style yogurt using cultured coconut milk. I’d definitely be willing to try that if I come across it, though I haven’t seen it in the stores. Have any of you tried the coconut milk version? If so, what are your thoughts?
I hope you all are well!!
Hey there! I hope you all are well! I’ve neglected this blog of late. Things have been a bit crazy. Sadly, my mother in law passed away a few weeks ago, and we had been traveling quite a bit to go see her. My yoga training has been in full swing. I had my last full weekend of training this past weekend and will test out on June 22nd. And, finally, because I wasn’t busy enough, I somehow found the time to find a new job in a completely new field. I started that last week and am trying not to be overwhelmed by all the new things I’m learning — I’m loving it though.
Anyway, the blog has been in the back of my mind. As things are hopefully starting to settle down, I’ll get back to cooking, taking pictures and blogging. Again, I hope everyone is well and I’ll post soon.
Hey there! Sorry for the lack of posts. I’ve been busy with the yoga training and practice, and my mind’s been all over the place as I’m trying to figure out the next phase. Lots of different, but exciting, things to think about, for sure.
My husband and I have decided to try out a little food experiment this month. I’m not going to lie: We’ve been eating out quite a bit these past few months, which is both bad for your health and bad for your pocketbook. And not to come up with excuses, but a big part of it is that our schedules have been thrown out of whack between my trips to Cincinnati for yoga training, and our frequent trips to visit my husband’s mom, who is very sick.
So, in an effort to save money and to also reduce the amount of visits to the grocery store (I feel like we go a few times a week), we’re going to buy the bulk of our groceries once during the month and then hit the farmers’ market every Saturday for produce. I’m hoping that having more food on hand will keep us from grabbing Chinese takeout so often. We can stock up on things like tofu, almond milk, and dried bulk goods such as beans, lentils, rice and so on. And then we can use the produce we find at the market to determine our menu for that week. I’m also hoping that having everything in front of us will make it easier to stretch the groceries out for even longer to save money.
The biggest challenge will be finding room for everything since we’re pretty tight on space. But I think we can make it work.
That being said, it’ll also be easier for me to post weekly meals plans on here, which I really want to get back to doing on a regular basis.
I hope you all are well! I’ll have a food post up soon.
I’ve made these Chickpea Cutlets from “Veganomicon” many times, and have even posted them on here. But for some reason, I’ve still struggled to get the texture right. This time around, however, I made progress.
First, I made sure to thoroughly mash the chickpeas. Second, I baked them (instead of frying), which gave them a firmer, meatier texture. I’ll definitely be baking them from here on out.
For the cabbage, I tried a new technique: I sliced a head of cabbage into 1-inch slices, brushed olive oil on both sides and sprinkled with salt and pepper. I baked the slices for about 40 minutes at 375 degrees — so easy and the cabbage was super-tender and caramelized. I could see grilling the slices, too.
Finally, I quickly mashed some potatoes with a little olive oil, lemon juice, oregano, salt and pepper. For the sauce, I just mixed whole-grain mustard with vegan mayonnaise. A dollop of apple sauce added a touch of refreshing sweetness to the meal.
This is a great weeknight meal because it comes together pretty fast and is pretty cheap to make.
I hope you all are well! More yoga training this weekend. Have a good one!
I had a hankerin’ over the weekend for banana pudding and was excited to find a recipe in “Vegan Pie In The Sky.” I had most of the ingredients on hand already (a well-stocked pantry always helps). The problem? I could not find vegan vanilla wafer cookies at the supermarket up the street, and I didn’t want to have to drive across town to find some. But just as I was about to give up on my craving, my husband picked up a bag of ginger snaps that happened to be vegan. “What about these?” he said. I wasn’t sure how well the ginger would go with the bananas, but I thought, “Sure, why not?”
After all was said and done (and by “done,” I mean we finished off the entire 9 x 13 pan in less than two days), I have to say that ginger snaps may be my new, go-to banana pudding cookie. I was worried the cookies would be too hard for the dessert, but they soften just enough in the pudding and the crumbled cookies on top added just the right amount of crunch for texture. As for the rest of the recipe, it was extremely easy to put together and sets up fairly quickly (I really didn’t want to have to wait overnight to indulge my sweet tooth).
And, of course, while walking back from the grocery store, my husband and I couldn’t help but reference this sketch from “The State” (I think I’m showing my age here):
I hope you all have had a great week! Below are a few links to vegan-related items that may interest you. I’m off to yoga training this weekend. Have a lovely one yourself!
Macaroni and Cheese with Chickpeas and Spinach? Um, yes, please. I want to veganize this.
Who says vegans can’t eat grilled cheese? Here are four different variations.
A great roundup of vegan kitchen staples.
There’s nothing like a well-made veggie burger, and this Vegan Chipotle Sweet Potato Burger looks ridiculously good.
Cauliflower is this year’s Brussels sprout. I’m totally calling it.