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Tag: sweet potatoes

ATL Vegan Drinks – February

We don’t make it out to enough of these. ATL Vegan Drinks is a vegan dinner once a month with drinks and usually a special menu. The Wrecking Bar was already offering some vegan items and featuring vegetarian specials every Tuesday night so it was a good choice to try out.

We started off munching on some fries. They were excellent, but be aware that the special sauces that normally come with them aren’t vegan.

And a pretzel. It was really salty, but it advertises that right up front. You can just pull off some of the salt chunks. Looks like I got to that pic a little late…

The turnip parsnip soup was delicious. The two roots really worked together to mellow each others favor.

I ordered the Braised kale, mustard greens & apple strudel with chipotle-hop BBQ. It was not too heavy on the pastry and packed full of greens. So good. The BBQ sauce wasn’t as smokey as I was expecting but still good.

Kevin had the Sweet potato pancakes with vegetable goulash. It was tasty, but I was into my greens more.

I also got to taste the Falafel and the Vegetable pappardelle with pesto with seitan. Both good. Apparently they make their own pasta in house. Their seitan had a really nice texture as well.

Since The Wrecking Bar is a brewpub I had some, uh, beer. The first one was the Jemmy Dean Stout which was okay. It lacked a certain fullness I expect with a stout. The Victor Imperial IPA was excellent though and a bit of an ass-kicker. Go slow on that one.

Thanks again to Brett for organizing these. It’s a real asset to Atlanta’s vegan community.

Christmas Day/Birthday dinner

Christmas Day we celebrated not working and Nick’s birthday with a chill traditional dinner. Vegan of course. Nick was surprised that Danielle made him a cookie cake that he’d mentioned wanting months ago.

And here it is! Cute and delicious.

We found Christmas Vacation moose mugs, so those had to be busted out.

We brought the green bean casserole, a vat of gravy and sweet potatoes with marshmallow topping.

Crescent rolls.

My starter plate. I guess I was easing into it. There’s some tofurky under that gravy.

Chipotle-kissed Red Beans and Sweet Potato Chili

No, I’m not done with the bowls but I did save some other posts to break them up a bit so it wasn’t bowl, bowl, bowl, bowl, bowl….

Slow cookers are awesome if you don’t know that already. You can turn dried beans into a big pile of mouth-watering bits to eat as is or freeze in batches to use in recipes. All without pot watching. Nothing better than getting home from work to find your kitchen already smells delicious.

This one is Chipotle-kissed Red Beans and Sweet Potato Chili from Robin Robertson’s Fresh From the Vegetarian Slow Cooker. Look at that color! If you follow the recipe it’s pretty mild, so punch up the hot stuff if you like to feel the burn. And there’s only a little bit of oil in the whole pot so it’s pretty much just a bowl of goodness. Not pictured: unhealthy bread or corn bread slathered with Earth Balance.



Sweet & Sour Chipotle Tempeh with Sweet Potatoes

It’s been nice cooking lately instead of going out. While we’re lucky enough to have quite a few vegan options here in Atlanta, there is a ceiling. And sometimes you get tired of eating the same stuff all the time. At least I do.

But when you cook at home, your possibilities are almost endless. The Sweet & Sour Chipotle Tempeh with Sweet Potatoes from Eat, Drink and Be Vegan were another excuse to turn on the oven for an hour. Plus, I don’t cook nearly enough tempeh. I forgot to get pineapple and toyed with the idea of using mandarin orange segments but then just left out the ingredient entirely. The dish did not suffer for it. There was plenty of sauce and plenty of sweet and sour goodness.

Bourbon black-eyed peas

One of the fun things about VeganMoFo is how it inspires you to try different things. This week, I only made a minimal soy milk and cereal run so dinners had to come from ingredients on hand. Of course, I could probably live for 6 months on my hoarded ingredients, but still. One meal’s inspiration came from Jessy’s bourbon baked beans post. I had sweet potatoes and collards on hand. And a bag of frozen black-eyed peas. Sure, those will work. And work they did! Kevin thought they were a tad sweet. I can see possibly cutting back the sweetness and/or adding something sharp like a bit of cider vinegar. But all in all this was a perfect fall meal.

Tofu, asparagus and roasted sweet potatoes

No fancy cookbook recipes for this meal. Nope. This was a wing it sort of night. And it worked. So I’ll tell you what I remember about what I did.

I cut the tofu into thick slices. In a large pan that would hold them all without overlapping, I mixed a little soy sauce, black chinese vinegar, chili oil and a minced clove of garlic. The tofu hung out in there while I prepped sweet potatoes and asparagus. It got flipped at some point. Then I fried it up on a cast iron grill pan heavily coated with spray oil.

The sweet potatoes were diced small, so they’d cook faster, tossed with olive oil,  rosemary and salt and baked at about 400 F for around 10 minutes. Then I added a little minced garlic, stirred them up and baked another 10 minutes give or take.

The asparagus were sauteed in olive oil with, yes, minced garlic. Part way through cooking, I squeezed a half a lemon over them. Oh, and salt happened. Salt always happens.

Tada! Quickie meal!

A Southern Dinner

Friday night I made Kevin really happy by cooking something that was fried. I had starred this recipe for Country Fried Seitan Steak in Google Reader and planned to cook it some time this week. I already had the seitan, so just need to bread it, fry it and make the gravy. Oh, and make the collards and cook sweet potatoes to mash. It was a whole stove kind of meal.

I wouldn’t change anything about the seitan steaks. The breading was lovely. Seasoned nicely. The gravy seemed a bit bland to me so I added two tablespoons of nutritional yeast. Perfect! The sweet potatoes I steamed in the pressure cooker. It all came together really well but isn’t the kind of meal I would make on a standard week night. Too much work and too many dirty dishes. To add to the chaos, I was also baking off a whole wheat sandwich bread that turned out to be just cool enough to slice and eat with dinner.

Corndog Bread, what?

Okay, so I still have a serious backlog of VeganMofo posts to read. But I have made it through a bunch of posts and marked a ton for future fixin’. One of those was Corndog Bread. Oh hell yeah! I knew I’d have to get on that pretty soon. And soon was a few days ago. There’s really nothing to it. I just cooked 4 veggie dogs on the George Foreman, sliced them and tossed them in a standard cornbread recipe. I think I used the one in Veganomicon. Next time, I think I’ll try it with seitan sausages for a more grown-up flavor. But I bet kids would go nuts over this. And what better to go with it than roasted sweet potatoes and a big pile o’ collards!

Fake Samosas

The March issue of Real Simple had a cool quickie recipe for samosas in it that involved using pre-made pie crust dough and convenience mashed potatoes you can buy in the refrigerator section. Side note: is it really that freakin’ hard to make mashed potatoes? I mean, come on, boil, mash, eat. Anyway, I thought I’d give that a try using sweet potatoes instead of white ones. Of course all the pre-made pie crust dough at the regular grocery store was all larded up. So I just used puff pastry. I knew the texture wouldn’t be the same or anything close to authentic, but what the hell, I also knew it would be good. When is puff pastry NOT good? Plus I had a jar of mango chutney sitting around that I picked up from Taj Mahal when I was there with Leigh.

Anyway, here’s the recipe with my changes.

Quickie Sweet Potato Samosas

* 1 tablespoon olive oil
* 1 med. onion, chopped
* ¾ teaspoon salt
* ½ teaspoon pepper
* ½ teaspoon ground red pepper
* 1 ½ teaspoons curry powder
* 2 cups mashed cooked sweet potatoes
* 10 ounces frozen peas, thawed
* 1 package puff pastry, thawed
* 1 jar mango chutney

Heat oven to 375 degrees F.

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes.

Add salt, pepper, ground red pepper and curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the sweet potatoes and peas.

Unfold the puff pastry dough and cut each piece into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.

Bake the samosas until golden, about 25 minutes. Serve with mango chutney. And now for the pics. The innards:

sweet potato samosas innards

Ready to be baked:

sweet potato samosas ready for baking

All puffy and golden:sweet potato samosas all baked

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