Vegan Eats!

Okay, so it has been quite some time since my last post.  I assure you that I am still eating, but I haven't been cooking nearly as much this summer.  I am excited about fall and Vegan Mofo in October and this weekend's DC VegFest, so I expect to be bloggin' it up here soon enough.  Here are a couple of things I have enjoyed over the last week or so.

Buffalo Tempeh from Appetite for Reduction with steamed green beans.

Creamy Pasta with fresh basil and tomatoes.  This is not really a set recipe.  I usually just blend up a pack of silken tofu, throw in some white wine, nutritional yeast, garlic, olive oil and salt to taste.  I love this it's quick and smooth.

If you're near D.C. this weekend, definitely check out VegFest!! Isa Chandra Moskowitz will be there doing a food demo and book signing along with a ton of other wonderful speakers and personalities.  Come out and support this awesome lifestyle and the great vendors!!

Breakfast for Dinner and Mac and Cheeze too!

I had a lap full of cookbooks tonight trying to figure out what to cook tonight.  My 10 y/o daughter sat down beside me and took Vegan with a Vengence out of my hand flipped through and found pancakes.  Not that she really had to find them, I make them all the time. I love that book!  As soon as she said it, the decision was made and I remembered how awesome I used to think my mom was for making breakfast for dinner when my brother and I were young.  I thought she was so innovative; I love that lady.  Anyway, add some tofu scramble and a modified version of the sausage crumbles (I made them with TVP instead of tempeh) and you have a relatively quick nostalgic meal.  this photo is taken before we drenched them in warm maple syrup.  I am sure that all of you have done this before, but let today or tomorrow be another day that you do.

And since we're discussing throwbacks, here's what we had for lunch yesterday.  Stove-top Mac and Cheeze.  Now I have blogged on this before, but I really enjoyed it yesterday.  It came out creamier.  I went back to my old post to update the recipe a little.  For those who remember, this recipe lies somewhere between a Velveeta-ish, Kraft-ish, Tuna Helper-ish cheesiness and it worked.  I hope you enjoy.  Click here for the recipe.  I make with ingredients that have a long shelf life and that most vegans actually have on hand.  There are a couple of substitution suggestions for some of the ingredients too.  Happy stove-topping!!

A Sweet Potato Story?

Have you ever heard of a white sweet potato?  I had not until about a week ago.  I have a darling gardening neighbor who shared two samples of this phenomenon with my family.  As my hubby walked in with them, I blurted out "Oh, white sweet potatos"-as if I knew.  I really had no idea, I think I just deduced based on the shape and the color of them that they could be nothing else.  It turned out that I was right about what they were, but had no idea of the culinary mind trip that I was about to be taken on.  I scrubbed and baked the beauties and then when I sliced open the foil, I was at a lost.  Savory or sweet?  It smelled like a sweet potato, but looked and flaked like a yukon or a russet.  What to do but try it both ways?  Earth Balance save me!  For the first one, I used a pat of EB and a sprinkle of cane sugar and cinnamon.

This was really good, not quite the texture of a baked sweet potato, but when I closed my eyes, the flavor was perfect, maybe even better than an original.  I probably should have stopped there.  But I didn't, I had to see whether this baby could double as a savory side.  Another pat of EB (diet be darned), sea salt, and fresh black pepper.

For me, this was NOT the answer.  It looked so good and I was eager to dive into a sweet and salty bliss.  I was stopped mid plunge by this one.  I just couldn't wrap my head around the way the flavors did or didn't come together.  For the braver at heart, you may want to give it a try, I'm rooting for you.  On the other hand, my boxer Kapone and multi-poo Jersey loved it!

Cinnamon Rolls from Vegan Brunch



Vegan Brunch Cinnamon Rolls with a Vegan cream cheese glaze

I think everyone that knows anything about my vegan journey knows that I rely on the Post Punk Kitchen (The PPK), the PPK forum, the thousands of users there and vegan cookbooks, especially those by powerhouse Isa Chandra Moskowitz.  My vegan self is growing up with them.  A change has happened deep inside me that I can pass on to my family and anyone else who will listen to the possibilities.  This post is a long time coming.  A few weeks ago, I made cinnamon rolls from Isa's cookbook Vegan Brunch.  I only modified the glaze by adding Tofutti cream "cheese" and a little lemon juice.  Vegan Brunch is a beautiful book filled with pictures and indulgent recipes that will make any vegan or non-vegan stand up and pay attention.  I am thankful for the recipes that can feed my entire family on those special days that we can actually be home together and enjoy a late breakfast or brunch and each other.

My family truly enjoyed every bite of these and my daughter is already begging me to make them again.  They were a hit, not just because the recipe turned out great, but because every great vegan recipe that I can create helps my family live a step further into a cruelty free, healthier, greener life and I love that.