Hey there. I apologize for the lack of posts; I’ve had a stubborn cold for the past week and half. I’m usually not this sick, but, man, this fall has been a doozy. As far as cooking, I did make a lasagna over the weekend, but I had no sense of smell, so it wasn’t my best. Anyway, to get back into the swing of things, here’s a roundup of vegan-related items that I think you’ll enjoy (you can tell I had soup on the brain). I hope you all are well, and if you live on the East Coast, I hope you and your families are safe and sound.
How to stretch pizza dough (I need this lesson).
Stir-fried peas and carrots — looks simple and delicious.
I’m determined to make an authentic pot of miso soup this winter (in other words, not out of a packet).
Vegan caramel sauce — just in time for the holidays.
This Mexican Quinoa Soup could definitely be made vegan.
I’m making this Curried Carrot Almond Soup for our lunches next week.
And, finally, a little Grizzly Bear to take you into the weekend:
This past week has been pretty busy and I wasn’t in the kitchen as much as I would have liked. My husband did make some really delicious oatmeal raisin cookies, but, um, we ate them all before I had a chance to take pictures. I am planning on making the Japanese-inspired hotdogs and wasabi fries from VegNews tonight, so I’ll have a post on that soon. But in the meantime, here are a few cool sites, recipes and kitchenwares I came across this week:
A non-alcoholic sangria recipe.
A helpful guide for buying and using different varieties of miso.
Jerk-flavored sloppy joes? Um, yes please.
This lavender-cilantro dressing sounds interesting.
Space-saving ideas and products for a tiny kitchen.
Gorgeous dinnerware from a talented artist and friend.
Test your vegan I.Q.
I know I’ve professed my love of Isa Chandra Moskowitz’s newest book, “Appetite for Reduction,” here before, but I just have to do it again. If you buy one cookbook this year, I highly recommend that you buy that book. The recipes are simple, clean and healthy, which I love. This Miso Udon Stir-fry with Greens & Beans is so good that I actually made it twice in the same week. And you’re in luck because the recipe is featured on her website, which you can find here.
Once you chop the broccoli, swiss chard and garlic, the dish comes together really fast. You can use any kind of miso you like; I used red miso for the dish you see in the pictures. And be sure to add some Sriracha for added color and heat.