It’s been a while since I posted again-I’m going to blame it on finals and my current stress level. I only have one final left next week, but of course the hardest one is last. I’ve still been cooking, but the only new recipes I’ve made have been eaten before I could snap a picture. Here is another throwback recipe-tortilla pie. I found the recipe on this for Tumblr and swore I was going to veganize it as soon as possible.
Tag Archives: food
Beer-Battered Avocado Wedges
6 Jan
I didn’t plan on posting this today but I enjoyed it so much I wanted to share.
I’ve never made beer batter before, but now I’m wondering about all the possible things to fry. Tofu, seitan, pickles, mushrooms…the list is endless. I’ve seen plenty of recipes for avocado fries that interested me, but most called for eggs. When I found this recipe, I thought it was perfect; it combined the two things I love the most-avocados and ales. This would be a great recipe for Super Bowl weekend. We had it today with wings and beer and it was perfect for munching in front of the television.
The batter fries up soft with a little crunch, while the avocado stays soft and creamy. It was really nice with some dipping sauce; I stirred together 1/4 cup Tofutti sour cream and 2 tablespoons chunky salsa which worked well. You could just use salsa as well.
Roasted Root Vegetable Soup
4 Jan
I’ve had a lonely acorn squash floating around my kitchen for weeks now. I kept moving it from surface to surface, hoping I’d find the proper night to cook it. In flipping through the few cookbooks I own, I found a recipe for a roasted root vegetable soup that called for butternut squash. I figured I couldn’t go wrong substituting it with acorn squash and I was right. (I love being right.)
The original recipe can be found in this book, and calls for turnips and leeks, but adds the note that you can use other vegetables depending on what’s in season. I think celery or sweet potatoes would be a wonderful addition as well. I tasted the soup partway through cooking and thought it needed a little more sweetness, so I added brown sugar. You could alternatively roast the acorn squash with brown sugar instead of adding it later. I hope you enjoy, it’s a perfect recipe for the cold winter months.
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.
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.
Apple Crisp
16 Dec
If I had to choose between pie and cake, I would usually pick pie. Unless there’s cheesecake involved, then the question isn’t even fair. However, making a pie takes time, patience, and a rolling pin. I only have one of those and it’s stored high enough above my sink that I can’t reach it unless I really need it.
Crisps and crumbles are an easy alternative. If anyone happens to know the difference between the two, I’d be happy to hear it. I accidentally bought a few bruised apples, so I thought making a crisp would be a good way to use them. This recipe makes about 9 large servings, but you can double it to fit a 9×13 pan.
Spicy Thai Noodles
14 Dec
I love spicy foods almost as much as I love sushi. I pinned this recipe about two weeks ago on Pinterest and I have already made it twice this week. The first time it was too spicy, but I really think I nailed it the second time around. I made a few changes, including adding ginger and more vegetables, but feel free to make your own substitutions.
Or, see my updated recipe here!!
Quinoa with Black Beans and Corn
13 Dec
I think quinoa is one of the greatest words in the English language. It can be used as a question “Would you like some keeen-wahh?”, a declaration “I bought keenwah!”, or statement of sorrow “We’re out of keenwah…” Quinoa is ridiculously adorable-it starts out as a tiny seed and puffs itself up into a little ring when you cook it. It’s a great source of protein and vitamins for a hungry vegan, and is as easy to cook as rice. Seriously, if you haven’t tried this stuff, you’re missing out. Get off this website and go buy some. Now.
A friend of mine mentioned quinoa recently, reminding me of a lonely box sitting in the bottom of my pantry. I scoured Allrecipes (read:searched for 23 seconds) for a recipe that would fit with what I had on hand. I found this recipe for quinoa and black beans that I altered slightly. It would be great as a side dish or wrapped up in tortilla, but it worked easily as well as an entree.
Vegan Nacho Cheese
2 Dec
Sundays during football season mean one thing to me-nachos!
I can remember going to freezing November football games in high school and ordering nachos at the food stand. Back then (and probably still now, knowing my high school) the cheese came out of a machine, already warm and thick and spicy. After walking all the way back to the stands, the cheese-coated chips were limp and easy to shovel into your mouth with partially frozen fingers.
This recipe brings me back to that and has slowly become my favorite recipe for nacho cheese. We were out of a Daiya one weekend and I decided to wing it with a traditional vegan cheese sauce. I wasn’t disappointed-it’s the same cheesy taste with more spreadability.
This would be really great with salsa mixed in or on top of enchiladas. Leave a comment below if you have any different ways you would use this!
Caramelized Onion and Mushroom Tortellini
28 Nov
About a year before I met my fiance, Ken, I was well acquainted with a snapping turtle named Tortellini. She was eventually re-released into the wild, but I still think of her often. We now have three other turtles in our lives, including one baby who keeps getting bigger and bigger. Meet Tusk:
I’ve practiced making homemade ravioli a few times in the past (see below) but I have yet to venture into the world of other filled pastas.
I had plenty of time today, so I decided to attempt tortellini. I followed the basic recipe at Vegan Dad for the dough and the ricotta. I cheated and used a jarred sauce-Newman’s Own is my favorite premade pasta sauce.
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