It is my habit to sit down, decide what I’m going to cook in a week, make up a list and shop from that. But sometimes I impulse buy veggies. Recently it was some nice looking organic delicata squash. Delicate have a lovely sweet taste, cook pretty quickly and don’t require peeling.
My usual go to dish for delicata squash is Tanya’s Asian Creation from How It All Vegan. Delicious, but I wanted to try something different. After consulting The Googles, I thought I’d try a stuffed squash dish, this White Bean and Kale Stuffed Delicata Squash. It’s sort of an Autumn dish, but it called to me since I have a sage plant growing outside. One of the only culinary plants that stands up to my neglect. Shout out to the rosemary bush too! The only ingredient in this recipe that isn’t already vegan is the parmesan, which I just replaced with a vegan version.
The squash turned out to be really tasty. They’re also pretty healthy with your orange and green veggies, a nice protein and minimal oil. These would also be worth a bookmark for holiday meals. They’d make a nice main dish that could travel already stuffed and be baked off at the final destination.
We had them with a side of the leftover Artichoke Potato Gratin that seemed never-ending (but we did finally finish off, yay!)
Last weekend we headed up the road to Cosmo’s Vegan Shoppe to pick up some of those new Teese Mozzarella Sticks and other random bits.
There might have also been a baked good bonus for local folks, Peanut Butter Rocky Road Poundcake that Leigh baked from Hearty Vegan Meals For Monster Appetites. Which were delicious, by the way. Back to that cookbook though. Kevin picked it up and started flipping through it. Next thing I knew it was in the bag coming home with us. Yay!
As I was looking through trying to figure out what I wanted to cook from this book while making my shopping list, I may have gained 10 lbs. Banana Split Waffles? Maple Bacon Doughnuts? Crispy Mac & Cheese Balls? You get the idea. So one of the recipes I picked out was the Cornbread-Stuffed Poblanos. Okay, so they use mayo or sour cream for the moisture instead of soy milk. Still, they weren’t deep-fried so it seemed like a good place to start.
And they were really good. Using salsa in the batter made them extra tasty. And the pepper roasted up a bit while they baked. Even so, I think next time I make them I’ll back off the sour cream, the option I used, and just substitute soy milk to make them more of an everyday kind of dish.
The sides are Jicama Salad I had leftover from a potluck and we split a Gutenfleischer’s vegan steak that I heated up on the George Foreman.
A week or so ago I got an email from POM Wonderful offering to send me some of their products. Yay! Hey, it only took me 8 years of blogging to get offered some free stuff. And since they have stopped testing on animals, I agreed to receive whatever it is they wanted to send me. It turned out to be a case of 12 cute little bottles of pomegranate juice.
Okay, so what do I do with these? I drank one, of course. Duh. I already have pomegranate molasses for some Persian recipes I make from time to time. I need some ideas to save me from using the rest to make POMtinis. No one wants that. Googling around I did get a couple of ideas: Pomegranate and Maple Glazed Beets and Persephone Cupcakes. If you have any other ideas that use just the juice, not the seeds, drop ‘em in the comments. Vegan, of course.
Or, how to use up that half a package of veggie chorizo languishing in your freezer. I’ve been really happy with veggie omelet, quiches, etc. that I’ve tried in the past. So when I saw Alicia’s recipe, Papa Chorizo Frittata, I immediately marked it for future use. Tofu, potatoes, chorizo, roasted red peppers….what’s not to like? Plus, it’s gorgeous!
It was missing something green, and since I like to be a bit balanced, I picked up some callaloo at the market this weekend since they actually had it. If you haven’t tried this green, do. It’s really tasty. I ended up using a jamaican recipe as a vague guideline, but deviated quite a bit, so I’ll go ahead and tell you what I did.
- 4 cups callaloo, washed and chopped
- ¼ cup boiling water
- 2 tablespoons sun-dried tomatoes, not the oil packed ones
- 1 med. onion, chopped
- 1 tablespoon oil
- 1 garlic clove, minced
- ½ teaspoon dried thyme
- ¼ teaspoon salt, or to taste
Cover the sun-dried tomatoes with the boiling water. Set aside.
Add oil to a large deep-sided skilled heated on med-high heat. Add onion. Cook stirring occasionally until softened. Add garlic. Cook a minute more. Add tomatoes and their water and thyme. Stir. Add callaloo and cover pan. After a couple of minutes, callaloo should be wilted. Stir and replace cover. Cook a few more minutes until callaloo is tender but still bright green. Salt to taste.
Here’s the happy dinner: Papa Chorizo Frittata, Callaloo and sliced oat bread I made this weekend.
I’m usually too lazy to cook something that involves this many pots & pans. So it should be considered a treat. This is the Cajun Tofu from Yellow Rose Recipes. It’s actually baked, not fried, so it’s good for you and shit. The potatoes are your basic red & purple potatoes, chopped up, tossed with olive oil, salt & pepper and roasted til they’re done. The spinach is just sautéed with garlic, onions, and a pinch of red pepper flakes. Also in olive oil. And look, there’s one of those sourdough biscuits! By the way, the leftover tofu on one of the biscuits made an amazing little sammich.
I saw this recipe for Jackfruit “Carnitas” Tacos a while back and knew I’d eventually get around to trying it. I was right! I ate them with sautéed mustard greens, taking advantage of the opportunity of Kevin being out of town to enjoy some bitter greens. I’m post the recipe of what I did because it deviates a bit from the one linked to above. The spice amounts are approximate as I just eyeballed it and starting tossing stuff in there. I felt like it was a little acidic, so a vegan cheese or sour cream might be especially nice. I just “suffered” with avocado.
Jackfruit “Carnitas” Tacos
- 2 20 cans young green jackfruit in brine rinsed and drained
- 1 7oz can mexican green sauce
- 1 11oz can whole tomatillos drained
- ½ large onion chopped
- 2 cloves garlic minced
- 1 teaspoon chile powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- 1 teaspoon fresh lime juice
- 18-24 small corn tortillas
- 2 avocados
Drain & rinse the jackfruit throughly. With your hands, press the moisture out of each piece & add it to the crock pot.
Toss all of the spices in the crockpot with the jackfruit. Stir around until jackfruit is coated.
Add onion and garlic to the pot. Dump in green sauce. Add tomatillos squeezing between your fingers to bust up as you add them. Stir everything around.
Cook for 7-9 hours on low. Before serving, smash jackfruit with a spoon. It’ll shred into stringy pieces. No need to be thorough, just want to smack the chunks down a bit.
Dry fry tortillas in a cast iron or other heavy pan until they get some brown spots on each side. Spoon some jackfruit “carnitas” into a tortilla all soft taco like, squeeze a little lime juice on top, toss on a few pieces of avocado and then add whatever it is you like to add to tacos.
We had the perfect opportunity to work out the waffle cone maker yesterday when our friends had a vegan ice cream social at their store to celebrate the 1 year anniversary of the retail location of Cosmo’s Vegan Shoppe. The recipe we used last time turned out cones that were a little too hard. So after a bit of googling, I found one that didn’t rely on a ton of eggs and was easily veganizable. And they turned out perfect.
I think there were about 16 total, and they went fast. Hey, I ate one. I’m not shy about stuff like that. No one wants to be the first at the buffet, etc. I don’t mind getting things started.
Turnout was crazy. Seriously, who were all those vegans packing the store for at least two hours? Pretty good for one of the top 10 least veg friendly cities, eh? *cough*vegnewssux*cough* Others were taking pictures of actual people, so those should show up on the intarwebs soon enough.
Oh, yeah, there’s a recipe too! It’s adapted from the one I found here. And yeah, you do need a waffle cone maker. Oh, and in case you’ve ever wondered, you can indeed put regular granulated sugar into a food processor to make powdered sugar.
Vegan Waffle Cones
1 box SoyaToo Topping Cream
1 ½ teaspoons vanilla extract
1 ½ cups powdered sugar
1 ½ cups unbleached all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon cornstarch
Oil, for the iron
In a bowl with a whisk, whip the SoyaToo Topping cream with the vanilla until thick. Beat in the remaining ingredients to make a batter. Let the batter sit for 30 minutes.
Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Or, throw over an upended flat bottom bowl, lightly press it to the shape, and remove when cooled enough to be firm and cool on a cookie sheet or rack.
1 cup Lundberg wild rice/brown rice blend, cooked
1 cup quinoa, cooked
2 tangerines, peeled, sectioned and cut into bite sized pieces
1 blood orange, peeled, sectioned and cut into bite sized pieces
2 scallions, sliced
1/8 cup soy sauce
1/8 cup rice wine vinegar
1/2 tablespoon red wine vinegar
1 tablespoon lime juice
1 tablespoon sesame oil
1/8 teaspoon salt
1 medium clove of garlic, minced
1/2 teaspoon orange or tangerine zest
3/8 cup olive oil
1/8 cup walnuts, chopped and toasted lightly in a dry pan
Mix together all the salad ingredients in a big bowl. Whisk all the dressing ingredients except oil together in a separate bowl. Gradually whisk in oil or use immersion blender. Add dressing to salad, to taste. Sprinkle toasted walnuts on top. Eat cold or at room temperature. Will be better if flavors can combine for a couple of hours.
So today was the bake-off at Cosmo’s Vegan Shoppe. I’m not one to develop my own recipes, but for the fun of it thought I’d go ahead and enter something. Since my last doughnut experience was good, I thought I’d work out the mini doughnut pan and try to see if I could come up with chocolate doughnuts. But I’m always looking for an excuse to mix chilies and chocolate, so I thought Mexican Chocolate Doughnuts!
My mini doughnut pan came with a chocolate doughnut recipe so I started with that, subbed the animal bits and tossed in some cinnamon. For the ganache, I used the recipe in Vegan Cupcakes Take Over the World and tossed in some chili powder. I felt like the doughnuts were a little bit denser, heavier than I would like. I think next time I try them I will half the egg replacer and try something else like maybe souring the soy milk with vinegar. But no matter what I thought, the little guys won Most Creative Recipe! Yay! I got a medal and an apron and a cook book as prizes. Yipee! I was really surprised, but after I tasted the other entries I was even more surprised. There were no “losers” there. Everything was super nummy. Hooray for vegans!
Mexican Chocolate Doughnuts
1 ½ cups flour
⅓ cup cocoa
1 teaspoon baking powder
⅛ teaspoon salt
½ teaspoon cinnamon
3 teaspoons EnergE Egg Replacer, whisked with 4 tablespoons of warm water
⅔ cup sugar
1 teaspoon vanilla
½ cup plain soymilk
2 tablespoons Earth Balance, melted
⅛ cup soy milk
2 ounces semi-sweet chocolate chips
1 tablespoon maple syrup
¼ teaspoon chili powder (ground chilies, not the spice mix)
Preheat oven to 325 F.
Lightly spray mini doughnut pan with cooking spray. Combine flour, cocoa, baking powder, salt and cinnamon. In another bowl, mix egg replacer mixture, sugar, vanilla, soy milk and Earth Balance until well mixed. Add flour mixture to wet mixture a little at a time until mixed. Fill each doughnut mold about 2/3 full. You may need to spread with your finger to even out. Bake for 8 minutes. If you’re using a full sized doughnut pan you will need to bake longer. Cool slightly. Remove carefully and continue cooling on a rack.
When doughnuts are cool, make Chili Chocolate Ganache. Bring soy milk to a boil in a small pan. Remove from heat and add chili powder, chocolate and maple syrup. Mix with a spatula until melted and smooth. Drizzle over tops of doughnuts with a spoon.
I have many pieces and parts of food around but no planned meals. I know a lot of people roll that way every day, but it’s very unlike me. I plan out what I’m going to eat for a week, go to the store and get ingredients, and repeat in a week. But Thanksgiving threw things off. I haven’t quite recovered from braving the DeKalb Farmer’s Market pre-holiday crowds. Noobs.
So time to improvise. Here’s what I came up with:
Seitan O’ Greatness Hash
1 tablespoon canola oil
1/2 red onion, chopped
2 medium yukon gold potatoes, cut into 1 cm cubes (yeah, I used metric, sue me)
1 clove garlic, minced
1/2 red bell pepper, diced
1 cup Seitan O’ Greatness, cut into 1 cm cubes
Salt & pepper to taste
Heat up oil over medium high heat in a saute pan. Add onions and fry for a minute or so. Add potatoes and turn heat down to medium. Cook stirring from time to time until potatoes are almost done. Add garlic, bell pepper, seitan, salt and pepper and continue cooking until potatoes are done. Note, I didn’t need any pepper because I used the higher amount when making the Seitan O’ Greatness. Also, the seitan is totally optional. Makes 2 big portions. I ate mine with a big pile of green beans.
Anyway, that’s about as close to a recipe as you’re going to get out of me. Well, unless I veganize the chocolate doughnut recipe that came with my pan for the Holiday Bake Off at Cosmo’s Vegan Shoppe.