Posts filed under 'cookbook'
Chinese Sticky Rice with Seitan Sausage Crumbles
I have been having so much fun testing recipes for Terry Hope Romero’s next cookbook. Everything has been amazing so far. I can’t wait for the book to come out.
My favorite recipe that I’ve tested so far has been the Chinese Sticky Rice with Seitan Sausage Crumbles, which is really 2 recipes in one. I made the Seitan Crumbles one day and the Sticky Rice the next. The Seitan Sausage Crumbles on their own were addicting. I was happy that the Sticky Rice recipe only called for about 1/2 a recipe of the Crumbles because I think I ate about 1/2 a recipe of crumbles before I even started making the rice recipe. I can taste them now while typing this all out. Good thing I’m making the recipe again this weekend at Peter’s request. I think he liked this recipe even more then I did.
Seitan, Almond and Sesame Tagine
Meat and Potatoes, vegan and Moroccan style! This tagine is the perfect winter meal. I wouldn’t mind being stuck in my house all weekend due to a blizzard with a big pot of this tagine waiting to be eaten. It was the perfect combination of savory and sweet that I love in a meal.
Coriander Seitan Cutlets
I made this tester recipe to use in the Tagine above. I love spiced seitan recipes, which is why I use a lot of cumin in my own. The use of coriander in this recipe is perfect. As usual, when these were finished cooking, Reno and I promptly ate one of the cutlets as is. Reno declared them to be “delicious!”.
Again…I can’t wait for this cookbook to be released to the world. Its going to be amazing!
January 10th, 2012
Everyday Chickpea-Quinoa Salad
I think I have a new favorite cookbook and it’s called Appetite For Reduction. I love all things Isa and I think this might be my all time favorite Isa cookbook. I simply want to make every recipe in this book. Everything sounds so good and looks so easy to make. I’ve only had a chance to make 3 or 4 recipes so far from the book and they have all been delicious. The first recipe I made was the Everyday Chickpea-Quinoa Salad. I pre-cooked some red quinoa the night before so I had it all ready too make this salad for lunch the next day. By having the quinoa ready this recipe came together in a flash. You slice some red onions, chop some romaine and drain and rinse a can of chickpeas and mix it all together with the quinoa. Then you make the recipe for the Balsamic Vinaigrette, which I am a huge fan of, and then mix it all together and serve. We devoured this salad and then again the next day because it keeps so well in the fridge for a few days.
For me the best part of this salad was the recipe for the Balsamic Vinaigrette. I love that Isa uses cashews in the recipe. It gives the dressing such a nice creaminess. I want to put it on everything.
June 30th, 2011
Just some photos of what I’ve been eating recently:
Kung Pao “Chicken”
From Veggie Heaven, Teaneck NJ. This reminds me to work on my Kung Pao recipe that I created months ago.
At Home Chipotle
Our closest Chipotle is in a strip mall that has the worst designed parking lot I’ve ever seen. Its basically just for people who drive Mini Cooper size cars not for the larger SUV type cars most people drive around here. On the strip malls busiest days/hours if I want Chipotle I make it myself at home. 
Pumpkin Chocolate Chip Bread Pudding
Courtesy of Urban Vegan’s cookbook which is amazing if you haven’t purchased it yet. I’m excited to hear she is writing another one!
Chickpea Salad Sandwich
A favorite weekend lunch of ours.
Jambalaya
I use to teach cooking classes with my friend Donna and she showed the class how to make this dish one day. It was genius and easy. Peter and I love it. Her recipe doesn’t have beans in it but since i’m in need of extra protein because of the pregnancy I added some kidney beans the last time I made it and I’ll forever be adding kidney beans to it. So delicious.
and just for shits and giggles…here is the best photo I’ve ever taken of my cat Riley.
February 10th, 2011
Lemon Cashew Stuffed Crepes w. Whole Berry Sauce
I’m lucky enough to have a very awesome vegan meetup group to belong too where I live. My friend Dianne had taken over the group a few months ago and we’ve had lots of nice events so far. Some of my favorites are the potlucks. My favorites being the brunch potlucks. Its very rare for a vegan to attend anything brunch related and be able to eat anything on the menu/at the party/event/whatever so having a dedicated VEGAN brunch is just amazing. We can fill our plates up with whatever we want and not have to worry about animal products being in the way. The group has so many wonderful and creative cooks that the food is also always amazing.
For our last brunch potluck I was very undecided on what to bring. It got to a point that I didn’t even have time to shop for ingredients so I had to find something to make that I had all the ingredients for already. While flipping through my copy of Vegan Brunch by Isa Chandra Moskowitz I found her recipe for Lemon Cashew Stuffed Crepes w. Whole Berry Sauce. I wanted to make these so bad when I saw them! I quickly scanned the ingredients and amazingly already had everything I needed to make them. So after a lovely dinner out with a few members of said vegan meetup group I got down to business and started on the recipe.
This recipe is so insanely easy to make. The batter? All you have to do is dump everything in a blender/food processor and blend then you put it in the fridge for an hour or so. The Lemon Cashew filling? Pretty much the same thing as the crepe batter…combine and blend (after soaking the cashews for a set amount of time)*** The whole berry sauce? Combine in a saucepan and cook. Simple! Actually making the crepes? Well I would say “simple!” but I had a job in 2 restaurants where I would sometimes make crepes for hours and hours on end so it was simple for me. If you’ve never made crepes before then this part might not be so simple but don’t be afraid to try making them. I promise you’ll get the hang of it and will be making crepes like a pro in no time just make sure you have a really awesome nonstick pan and it’s heated when you pour the batter in. I made everything for this dish the night before. While the batter was chilling I made the cashew filling and while I was making the cashew filling I made the whole berry sauce. The next morning I assembled the crepes and filling and cut them into thirds and plated them on a round plate.
I’m happy to say that they were a hit at the potluck and I can’t wait to make them again!
***The recipe says to soak the cashews for 8 hours or so. I only soaked them for maybe 3 hours. It worked out fine for me.
January 30th, 2011
V’con Spaghetti and Bean Balls
With another winter storm headed our way tomorrow all I’m thinking about are warm and comforting meals. One of my favorite’s is the Spaghetti and Bean Ball recipe from Veganomicon. I’m a sucker for kidney beans and have been adding them to everything lately but my favorite way to eat them is in this bean ball recipe. Something magical happens to them when they are fried up in oil and then covered in your favorite sauce. Before I’ve even smothered them in a tomato sauce I’ve eaten at least 3 of them. I just can’t get enough.
My real favorite way to eat them is as leftovers. I smother a ciabatta roll with softened butter and garlic which I then toast in the oven a la Garlic Bread and heat up the leftover bean balls and sauce on the stove. Once bread and balls are done cooking I make one of the most delicious sandwiches I’ve ever eaten.
January 10th, 2011
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