Tag Archives: homemade

TTLA Sandwich

4 May

Summer has suddenly descended on the Midwest, which means I basically want to spend zero time in the kitchen with the oven on. My Instant Pot has become my best friend for any cooking I would normally do on my stove top and while I’m still a salad-hating vegan, I’m rediscovering an old fondness for sandwiches.

Conveniently, Lightlife Foods offered me the opportunity to try their tempeh bacon on the newly popular tempeh, tomato, lettuce and avocado sandwich. If you’re friends with me on Facebook, you might have noticed we spent the weekend in Indianapolis, where we stopped at Whole Foods for several meals, and some Fakin Bacon Tempeh Strips.

See my spin on the classic #TTLA recipe below! Continue reading

Faux King Crab

24 Jan

I could tell a pretty embarrassing story about crab here. I’ll spare you the details and just share this recipe for faux King crab instead. If you say it three times fast, you’ll laugh just as much as you would have at my embarrassing story.

Algal oil is pretty essential for the ocean flavor of this recipe. I don’t really recommend skipping it and it will give you a good DHA boost for the day, but in a pinch you could use a similar amount of kelp powder. It can be found in the Amazon link below or at your local natural food store in the supplement section as vegan DHA or Omega-3. Please see my notes below the recipe regarding tofu/agar.

If you don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

If you make this recipe, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook, I would love to see your results!

Many, many thanks to Somer McGowan of Vedged Out for assisting in recipe testing for this recipe.

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Ravioli with Cashew Spinach Ricotta

24 Feb Ravioli with Cashew Spinach Ricotta

I don’t think I’ve ever been one to shy away from my love of carbs (except for during a brief Atkins diet period in the early 2000s.) There is just something wonderful about fresh homemade pasta. I will pretty much eat any pasta, but homemade pasta is something otherworldly. I discovered this recipe for homemade pasta from Vegan Dad years ago and I’ve used it pretty consistently since then. One of my favorite recipes for ravioli is filled with butternut squash, but it’s not really squash season anymore.

Ravioli with Cashew Spinach Ricotta

We love this cashew spinach ricotta in my vegan lasagna recipe, so I knew it would be a hit here.  I added a touch of miso paste this time around, but it’s totally optional so if you don’t have any, don’t fret. You may need to adjust the salt level without the miso, so be sure to taste the cashew ricotta for quality control purposes. Or, you know, general hunger purposes. This recipe made about 30 ravioli for me, but if you plan to make square ravioli with an overlapping pasta layer, be sure to double the dough recipe.

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1 Jul

After posting so many enticing recipes with aquafaba, I had a few requests to type up a blog post about how I make my aquafaba. To be honest, I’ve only used canned aquafaba once. There’s a lot of great reading about aquafaba at Aquafaba.com, including a FAQ by the creator of the first vegan meringue, Goose Wohlt.

I’ve tried to make my beans from dry since I purchased my Instant Pot 7-in-1 pressure cooker. Here’s my few minute speech about the Instant Pot – I tend to put large kitchen purchases on hold for a few months until I really know that I’m going to use them regularly. I did not do this with the Instant Pot. It was a bit of an impulse purchase, but I knew it would be put to good use in our house. It has a permanent place on my counter (which I try to keep cleared off) because I use it so regularly. I tend to forget about a pot of beans on the stove or yogurt in the oven, but with the Instant Pot, since everything is kept in a sealed environment, I don’t have to worry about my forgetful brain. I use it as a pressure cooker for beans, rice/grain cooker, yogurt incubator, steamer for seitan, and even for entire 1-pot meals.

Basically, this thing is amazing.

Back to aquafaba (bean water.)


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