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 dish reminded me that I really need to cook more from “Appetite for Reduction.” The recipes in the book are low-fat, but they certainly don’t lack the flavor. And I love that there is a lot of nutritional value to each recipe.
Both the tofu recipe and the cabbage recipe have very similar ingredients. For the Masala Baked Tofu, slices of tofu marinate in a mixture of soy (I used Bragg’s), vinegar, garlic, ginger and spices. The final result packed so much flavor.
The Curried Cabbage & Peas comes together so quickly. Sliced cabbage and carrots are simmered in a broth with curry, onions, garlic and more. The aromas coming off both dishes were amazing. (My downstairs neighbor even sent me a text from below commenting on how great it smelled.)
I could see serving this with a side of basmati rice if you want to bulk it up a bit, but it works just fine without it.
This meal is the epitome of old-school comfort food: veggie meatloaf, mashed potatoes and peas. The Atomic Tofu Pecan Loaf is the third recipe that I’ve made from “The Vegan Slow Cooker” and it’s my favorite so far. I was skeptical when putting all the ingredients together; it didn’t look very appetizing when I patted it down into the crockpot. But eight hours later, I was shocked to see how “authentic” it looked. The texture and flavors were spot on and definitely something that I could see myself craving. And it’s perfect for slicing so that you can make sandwiches with the leftovers.
The recipe came together really quickly the night before. Most of the ingredients are whipped together in a food processor and then combined with a couple of other ingredients. I did make a few tweaks to the original recipe. Instead of pecans, I used walnuts. I also didn’t have the vegan Worcestershire and steak sauce on hand to combine with the ketchup for the topping, so I mixed the ketchup with a little Bragg’s and a couple of teaspoons of agave, which turned out really well.
As you can see, I’m a little obsessed with my slow cooker right now. I’m going to pick a few more recipes from the book to try and I will post on those soon.
I hope everyone is doing well!
Hello everyone! Sorry the lack of posts. I’m not gonna lie: money’s been a little tight this past week, so we’ve been eating cheap and not very blog-worthy food. And really, this pasta dish isn’t the most interesting dish I’ve blogged about, but I wanted to show you what you can throw together on the fly with a well-stocked pantry.
Pasta is my go-to meal whenever I don’t have a lot of funds. I made a quick marinara sauce last night and had some left over. To the leftover marinara, I added some frozen peas, a little non-dairy cream cheese, nutritional yeast, and cooked bowtie pasta. The cream cheese took the sauce up a few notches from a basic tomato sauce to something a little richer. I served it with some baby arugula drizzled with a little balsamic vinegar (I ran out of olive oil!).