Tag Archives: vegan

I never fake it

7 Nov

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BEFORE we get to the fake meat, two things:
1) Last night was a veritable orgy of my pie, wine, friendship and massive celebration at City Sip as we watched Obama win! I am so happy that we get him for the next four years.
2) I am excited to share that I was featured on a vegan blog. Shin’s Vegan Lovin’ is friggin’ adorable. Her vegan bento boxes will make you swoon. Not faint. Swoon. Her post featuring moi is found here.
So in honor of her, and her delightful vegan eats

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Pizza Pancake: Un-pizza Day 3

24 Jan

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I love pancakes. But I tend to think of them as sweet and not savory.
Nevertheless.
This recipe for pizza pancakes fit my pizza theme.
Moreover.
It looked awesome.
All the same.
I knew I must make it.
It is vegan, until, like me, you add cheese. Unless it is faux cheese. I made one with melted mozzarella on top and one with a side of cottage cheese. I would be more likely to consider vegan-ism if there were a faux cottage cheese.

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I’m not sure these would quell any major pizza craving.
Also I’d say this is a single serving. It makes four small cakes.

What are your favorite vegan substitutes? Do you know if anyone makes a vegan cottage cheese?

Pizza Pancakes(adapted just a tad from Heather Eats Almond Butter)
1/2 c. old-fashioned oats
1/2 c. H2O
2 Tbsp. ground flaxseed
1 Tbsp. tomato paste
1/2 tsp. dried oregano
1/2 dash dried marjaram
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. baking powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
Freshly ground salt and pepper
Grind oats to a flour in food processor. Combine all ingredients and allow to sit 10-15 minutes to thicken. Heat up a pan or griddle over low heat. Stir batter again, spray pan with non-stick element of your choosing and cook. Doctor them up as you see fit.

StupidSimpleSummerSippable

31 Jul

It doesn’t look like much:
Which is why I put it in a wineglass and use kick-arse ice cubes:

Can’t be goth-ish without the skull and crossbones ice cubes.
This drink is ridiculously easy and delicious: Ginger tea. Or ginger water, if you prefer. Or you could call it an infusion or even a tisane. But since this is my StupidSimpleSummerSippable I am calling it SSSS. To be pronounced like you are an angry snake.
SSSS(taught to me by my awesome neighbor Sheila-maybe I should add another S)
Slices of ginger root
Water
Bring water and ginger to a boil. Take off heat an let sit for a half hour or so. Strain and chill. Garnish with cool ice cubes, a slice of lime, or whatever you fancy. Also delish with a splash of pomegranate or cranberry juice. Ssssooooo refreshing.

Taking risks

27 Jul

That girl. She got me to give tofu a shot and I liked it. I upped the ante. Took on scary new things. Threw doooowwwwwn. Well I didn’t do that. At least not with the finished product. That would be unsanitary.
i decided to take on Chocolate Covered Katie’s recipe for a vegan quiche. Not only did I give tofu a chance to repeat it’s performance, but I also tried nutritional yeast(used by vegans for its cheese-like essence)and Rosemary, that herbaceous little wench. I’ve held a grudge against Rosemary ever since at the age of about ten my mom added it to one of my favorite childhood dishes, corned beef hash, and I did not care for it. Favorite dish ruined by one little herb. I’ve grown up, stopped eating corned beef or any meat, and decided it’s time I let Rosemary redeem herself.
This smelled terrific in the oven. It tasted pretty darned good too. I want to play around more with the nutritional yeast. I don’t think Rosemary and I are besties, but we can be in the same room together now.
I did nothing to alter this recipe and Katie deserves the credit for creating it so I am not going to publish the recipe myself, I am going to send you to her.
Go try something that you used to hate today. Life’s too short to hold grudges.

#EggsPicklesCelery

14 Jul


Okay, so I have used the whole hash tags theme before, but I can’t help it. I think that things like hash tags and emoticons are great. They are a unique way of enhancing the written(or typed) language.
But let’s talk about the gruel. I got a little crazy last week. Cheating on Mark Bittman with Chocolate Covered Katie. Mmm, mmm, mmmmmm. Tsk. This week I returned to my main man Mark and my beloved How to Cook Everything Vegetarian. This was another variation on straight-up Egg Hash. Vegans, never fear. There is a tempeh hash coming soon. Come to think of it, you could probably trade out the eggs for tempeh and the butter for olive oil and make this vegan.
This was good. Bittman describes it as being like a warm potato salad. I ate it warm, then I ate the leftovers cold which is what I prefered. Then again I like things cold that I am not supposed to. Like oatmeal…

Egg Hash with Celery and Pickles(adapted, just a bit, from Mark Bittman’s How to Cook Everything Vegetarian)
olive oil spray
1 Tbsp. butter, separated into 1 tsp. and 2 tsps.
4 red new potatoes, chopped
salt
freshly ground pepper
2 hard-boiled eggs, peeled, whites chopped and yolks mashed(keep separate)
1 tsp. minced garlic
8 tsp. chopped scallions
8 tsp. minced celery
8 tsp. minced pickles
1 tsp. dijon mustard
Parsley for garnish(I am discovering these finishing touches really do make a difference, adding freshness and balance to the dish, so don’t omit and don’t use dried)
Mist pan with olive oil, add 1 tsp. butter and turn heat to medium-high. Add taters, sprinkle with salt and pepper and let cook undisturbed until edges brown. Toss, turn heat to medium and cook, stirring occasionally until crisp and golden. Add a splash of H2O, scrape up any browned bits and transfer all to a plate. Turn heat back to medium high, add 2 tsps. butter and melt. Add egg whites and let cook undisturbed until they start to sizzle. Add salt and pepper and toss. Turn heat to medium and add garlic. Cook, stirring occasionally until garlic and eggs are golden, about 2 minutes. Add back the potatoes, along with the scallion, toss, and cook on medium-low for about 3 minutes. Stir in yolks, celery, pickles and dijon mustard. Put it on a plate, garnish with parsley, and gobble. Or daintily nibble. Whatever you like. I chilled and devoured it.

Tofu: a (slight) change of heart

8 Jul


I actually found a use for tofu that may cause me to go out and purchase more. I know, I know. I’m a vegetarian. I am supposed to love tofu. And it does, to its credit, soak up the flavors of what it is cooked in. And you can play around with it to change its texture. But all this seems like a lot of trouble when I could cook with something that is delicious without having to be pressed, frozen, thawed, marinated, basted, tied up and smacked around. However, two words that made me reconsider: Ranch Dressing. Good lord, some fries to dip would be good right now.
Who convinced me to give tofu another shot? Chocolate-Covered Katie. Sounds kinky, but she seems pretty un-kinky, which probably means she secretly is? I dunno. Sorry Katie, I will stop contemplating your kink-factor. You seem like a very sweet girl.
Anywho, she posted this recipe for Crazy-Good Ranch Dressing that is so healthy you really could eat a bowl of it, and do no damage, unless you are sensitive to soy. Not only is this stuff healthy but I did not have to do anything to the tofu except mix it with my immersion blender aka the best unsung hero of my kitchen. Love that thing. Less clean-up than a normal blender. I digress. Make this dressing. Go tell Katie she’s awesome for inventing it. I did.
Eat it up with a spoon, if you want. I ate it with broccoli. Then celery. Then roasted beets. Then said what the hell and broke out the spoon. It was worth it.

Laissez les bon temps…remoulade

27 Apr

Ok, that was the best play on words I could come up with. But “laissez les bon temps rouler” is a New Orleans expression, and remoulade seems like a southern-ish thing…right? Anyone out there know what remoulade means? Anyway, I got a bunch of celery in my CSA delivery and decided I would make Mark Bittman’s Celery Remoulade recipe from How to Cook Everything Vegetarian. This recipe is ideally made with celery root, but Mark says celery is a permissable sub, so yay that. Ideally, I also would make my own mayonaise for the remoulade, and while Mark does not say pre-made jarred vegan lowfat mayonaise is permissable as a substitute, if he ever wants to eat at my place he’s gonna have to get over that. And surely he would love to come cook dinner with me, dontcha think? I’d make a very non-lowfat and non-vegan(i.e. butter-filled) dessert! Alas. I imagine I would be low on his list of dining companions but someday…
Ok, enough blahblah, here is what I ended up making,, based on How to Cook Everything Vegetarian’s recipe:
Celery Remoulade, Ellen’s Way
Mix up:
1/2 cup vegan mayo
2 Tbsp. chopped scallions
2 Tbsp. chopped parsley(using my kitchen scissors is my new favorite way to chop herbs)
1 1/2 Tbsp. Dijon mustard
1 Tbsp. ketchup(I used the sugarfree type)
A dollop of horseradish and a pinch of cayenne
Add to this a pound of celery stalks, trimmed, strings peeled, and very thinly sliced, a sqeeze of lemon and some salt and freshly ground black pepper. If you wanna get fancy garnish with some parsley. You should get something like this:

Supervegan!

28 Mar

Well, not really. I am vegetarian. But I enjoy my certified organic cage-free eggs and organic happy cow milk products. Anything non-dead makes it in my mouth. Except maybe coconut. I hate coconut. Or live animals, for that matter. They may not be dead but that wouldn’t make eating them right so I guess non-dead is not the correct term. Can ya tell I’ve been drinking champagne with a girl friend?
Anyway I made this ages ago and debated posting it since its beyond not pretty. Vegan creamed spinach, one of the variations on creamed onions in Mark Bittman’s How to Cook Everything Vegetarian. The original recipe used light or heavy cream and butter. The vegan version used oil, all-purpose flour, and almond or hazelnut milk. I used smart balance(for that buttery taste sans animal product), whole wheat flour, and almond milk. And baby spinach plus some salt n’ pepa. Yummy-ness! I love almond milk, and the whole-wheat flour added a nice nutty flavor too. But it was sort of ugly:

But delicious. I might try it with some other greens sometime…