Tag Archives: dinner

Butternut Squash Ravioli in Sage Butter Sauce

27 Oct

Well, it’s been quite the hiatus. In the past six months, I’ve gotten married, gone on a fantastic honeymoon, started work as a massage therapist at a great salon in town, spent 5 days in New York City, and celebrated my 24 birthday. I’d love to catch you up on it all, especially some the drool-worthy meals I’ve eaten, but it would simply take too long. So instead, I’m going to share a new recipe I’ve been working on today.

Butternut Squash Ravioli in Sage Butter Sauce

In the month of September, Ken and I attended 3 weddings, with one weekend off to relax. Being vegan, we don’t usually expect to be accommodated at large events like this, but surprisingly at all three we had something to eat. I’ve been craving another taste of one of the meals-a butternut squash ravioli. I’m guessing it was Rising Moon brand, just by the size and shape. My local natural food store usually carries it, but homemade ravioli sounded like a perfect endeavor on this cold Sunday.

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Chickpea, Broccoli, and Brown Rice Casserole

8 Mar

Hello everyone! It’s been a while!!

I recently graduated from school and began a new job at a large local salon, so I’ve had less time to focus on blogging. I’ve also been devoting a majority of my time to couponing, which has result in a plethora of free groceries. With all this free food, I’ve had to come up with creative ways to use it (because who really needs eight bottles of barbeque sauce?)

Today was sunny and beautiful; the type of spring day that makes me want to wear a skirt and cook a casserole. Yes, the type of casserole your mom used to make with condensed cream of chicken soup and fried onions (those were free too.) However, this recipe replaces the cream with soymilk and the chicken with chickpeas. The brown rice will make you feel less guilty when you top it with extra cheese and fried onions. Feel free to adjust this recipe to your dietary preferences.

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Alfredo with Spinach and Tempeh

3 Jan

I had an amazing Christmas this year; I spent plenty of time with my family and received some amazing gifts. I was given two vegan cookbooks, one by Vegan Yum Yum and the other by Post Punk Kitchen, Vegan Cookies Invade Your Cookie Jar. I’ve already thumbed through both books and I’m looking forward to trying recipes out of each of them. One of my favorite things about new cookbooks is the countless number of times I can flip through them and find something new.

I’ve eyed this recipe on the website several times and seeing it again in book form really made me crave it. I used a little less oil and tahini than the recipe called for, to reduce the calories, and added vegetables and tempeh. The alfredo ended up thick and flavorful and the tempeh was crunchy and crisp. The sauce was pretty quick to whip up-I soaked the cashews beforehand to make it easier on my food processor, but it’s not necessary. I still had trouble getting it completely smooth, but we’ll chalk that up to impatience.

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Potluck Pasta Salad

23 Dec

I previously posted a recipe for brownie pumpkin pie that I took to a potluck at school. We decided to have another Christmas themed potluck that unfortunately fell on the day of snow storm Draco. Besides the ridiculousness of a blizzard with a name, class wasn’t cancelled for the storm, so I still prepared a dish to pass. Only two other people came to school, so I have been eating this pasta salad every day for four days.

I didn’t intentionally plan for this to be Christmas colored, it just happened to be the only thing I could make in a large enough quantity for 12 people. I’ve been making this recipe for years after having it at a New Year’s Eve party. Originally,  I used to season the pasta with McCormick Salad Supreme, but now that I’m vegan I use a combination of other seasonings to recreate the taste. The vegetables can be substituted with others; I’d like to use orange tomatoes, peppers, and carrots for Halloween.

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Vegan Kniffles (Spaetzle)

17 Nov

No, that is not a plate full of maggots. That is a plate full of delicious little German dumplings that taste like a mixture of comfort and happiness. At my house, we call them kniffles but they also are known as spaetzle.

Do you ever just wake up in the middle of the night inspired? And then you spend an hour researching your idea to come to absolutely no conclusions? Well, that’s what happened to me last night. I had a sudden craving for my mom’s kniffles. The main ingredient in her kniffles are eggs, but I wondered if I could substitute ground flax seeds. She’s been making them for me since I was kid, using the recipe she learned from her German grandmother. We usually eat them coated in butter with either salt or sugar, but you can also put them in soup or use gravy over top.

Since we make them by hand, the dumplings are misshapen and lumpy, but feel free to use a spaetzle press or press the dough through a colander with the back of a spoon.

Note: In retrospect, I should have made this photo more visually appealing. Forgive me, I was hungry.

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