Homemade Seitan Wrap w. Mesclun and Sriracha Mayo
We are home, yet again, with another snowstorm. Spring is only 15 days away and I can’t imagine ever seeing my neighborhood without snow again! Its gotten to a point where there isn’t any place else to shovel it. I feel bad for the people up in and near Boston. They have it way worse then us. I love the snow and love that it is snowing but it’s getting to the point where enough is enough.
Grilled Tofu with Spicy Veg Stirfry
Since the kids and I are home today I’m thinking of trying out some new recipes. Turn the oven on and make the house cozy warm. A few months ago I started working on a Spinach-Cheddar Biscuit. They would be so comforting to make and eat today. I’m thinking up an enchilada recipe or possibly a stuffed sweet potato recipe. Maybe I should combine both ideas? My 7 year old daughter wants to learn to bake so I though we could create a cookie recipe today with whatever is in the baking cabinet.
I let her make my Secret Brownie recipe the other day. She did about 95% of it herself which is not only a big deal for her but also a big deal for me. Its very hard for me to give control over to someone else in the kitchen! She did a great job on them. Can’t wait to bake with her some more!
Hope you are all safe and warm indoors today if you live in the path of this current snowstorm!
Rice and Beans with Garlicky Broccoli
We are Rice and Bean fanatics. Its a weekly sometimes twice weekly meal for us. It helps that the kids, mostly, like it. With that it’s a good vehicle to hide veggies in. I usually finely grate carrots and zucchini into the beans and add some cherry tomatoes that pop and melt themselves into the beans. The kids are clueless. Its wonderful.
Rice and Bean Quesadilla with Peach Salsa
A quick lunch the next day with reheated rice and beans pressed into a whole grain tortilla. Served with a peach salsa from Trader Joe’s. It was very refreshing for a snowy day.
Brown Rice Arancini
This time I made a double batch of my Yellow Brown Rice. I cook the rice in rich chickenless broth and turmeric. Its so savory and delicious. I was going to use the extra rice for another meal a day or two later when a fabulous idea popped into my head: ARANCINI!!! This batch of rice was a bit sticky which is perfect for making the Italian treat. Its something I’ve been thinking about trying to make for ages now. We just never have extra rice or risotto laying around.
I formed the rice into walnut sized balls, dipped them in unsweetened almond milk and then rolled them in mixture of bread crumbs and nutritional yeast. Fried them in olive oil and sprinkled them with salt. They were fabulous even though they were made with brown rice. They are usually made with a risotto or similar type of rice and sometimes stuffed with a meat filling or mozzarella cheese. I was really surprised how well these worked out and how delicious and simple they were. My mom was even impressed! This is definitely a recipe I’ll be fine tuning over the next month. I want to eat them all the time with various fillings!
I am so excited to share this cake with you today!
It was my husband birthday, this past weekend, and we decided to have friends over instead of doing a restaurant meal. Its so hard to talk to everyone when sitting at a long table. This was much better. Everyone was able to chat and move around the house. The kids were there and other friends were able to bring their little one. It was all good.
I made all the food, which was a lot of work, but worth it.
We started with Somer’s Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. For a party full of omnivores this Cheese Ball disappeared! Also out for appetizers was a hummus plate with olives and pretzels and a bowl of mixed nuts. Simple.
For dinner I made a Tomato and Roasted Eggplant Stew with Chickpeas from Veganomicon and Balsamic Roasted Tofu with Kale and Sun Dried Tomatoes by Melomeals.
I didn’t have time to take pictures of any of the food because I was too busy taking pictures of the cake I made. I’m so very proud of it.
I made all 4- 9″ chocolate cake layers the day before the party. The morning of the party I whipped up a ton of peanut butter buttercream. I though for sure I was going to have a lot of buttercream left over for another dessert but no. Not a drop was left and I’m not someone who loads on a ton of frosting. A few hours before the party I made a quick and thick chocolate ganache and poured it over the chilled cake. Chilling the cake helped the ganache harden while dripping so it didn’t pool on the bottom of the cake. I really wanted most of the ganache still on the top of the cake with some drips down the side. I’m really pleased with how the drips turned out!
The cake was almost 7 inches high and I swear it weighed more then my 3 year old son. I had to take a shelf out of our fridge to store it in there.
It was all worth it though. It was delicious and everyone was happy to eat it. In fact we are still eating it! With 15 people over we still had half a cake left. A really thin slice of this cake is more then enough. It could easily feed 25 people, I think.
I guess a more normal person would have written and posted about their main meal before their desserts but we all deep down know that desserts are better and prettier then Thanksgiving meals. :)
Again, we traveled a town over this Thanksgiving with my immediate family to my Mother In Laws house with her immediate family. My mom and I did a lot of cooking and had to transport everything over. It took me a while to figure out what to make that would be easy to bring over and heat up. My husbands one request is that it not be a faux meat type of thing. I for one love Field Roasts Hazelnut Cranberry Roast En Croute. Its perfect for when you have to bring your own main dish to someone else’s house. He however has different feelings.
I also wanted to make something that everyone could eat and wasn’t screaming THIS IS A VEGAN ENTREE! I settled on the Leek and White Bean Cassoulet with Biscuits from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Its a favorite of ours. It was easy to transport and easy to reheat. Everyone enjoyed it. Plus I love the leftovers!
We had our leftover’s meal the day after. Which included more Leek and Bean Cassoulet, a doctored up stuffing and mustard roasted potatoes leftover from our son’s preschool thanksgiving party.
I’d like to talk about the stuffing I made for T’giving. For the past few years people have been raving about the bagged vegan stuffing mix you can buy at Whole Foods. I bought it this year. I was excited..then..I made it and was deeply disappointed. It was so bland. It desperately needed flavor. I was never going to buy it again! So for our leftover meal I decided to doctor up the leftover stuffing. I sauteed onions, garlic and a link of Field Roast’s Italian Sausage. The stuffing ended up being delicious! I couldn’t stop eating it. So be warned. You have to add to this stuffing mix! Friends later told me that they alway’s doctor it up. I wish I had known that before making it as is.
The Sunday after T’giving we went to a potluck at my friend Dianne’s house, where she made a delicious doctored version of the Whole Foods Stuffing. Along with a Holiday Roast from Trader Joe’s. Both versions of the recipes can be found at the blog Meet The Shannons. I’m not usually into holiday roasts besides the Field Roast ones but I have to say I really liked the Shannon’s version that Dianne made! There was more food then pictured above but I didn’t get a photo of the second plate. Having a potluck after Thanksgiving is such a good idea to keep celebrating with like minded people.
My contribution to the potluck meal were…….donuts! I can’t stop making them!
::Dusting off the cobwebs here::
Thanksgiving is one of my favorite holidays. I love ALL THE FOODS and ALL THE DESSERTS! I overeat like I’m at an all you can eat vegan buffet brunch. I’m in tremendous pain afterwards. Its both worth it and not worth it but I put in the extra time at the YMCA the day before and after.
This year both of my families (mine and my husbands) were celebrating together at my mother-in-laws house. It was a tight squeeze…my sister and I sat at the kids table..it was fun. I made most of the desserts this year. I went in the opposite direction of what is usually made by my husbands grandmother.
Instead of an apple pie I made a Tart Tatin from Terry Hope Romero’s book Vegan Eats World. It was my first time making this so I was nervous. It starts with an olive oil crust that is pressed into a tart pan and then frozen before baking. Thank goodness it was a pressed crust. I was not in the mood to wrestle with a rolled out crust! The apples were peeled, quartered, and cooked down in a vegan butter and sugar sauce that turned into a caramel that was later hit with some booze at the end. The tart was a complete success. It is definitely going to be my go to apple “pie” dessert. I topped my slice off with some So Delicious CocoWhip. That stuff was delicious!
Instead of a pumpkin pie I made Pumpkin Donuts! I decided to go Donut over Pie for the kids. They wouldn’t have eaten either so this gave them something else to choose from. I’ve had a donut pan for years now and have never used it. I think I alway’s assumed donuts would be too labor intensive but cake donuts are as easy as cupcakes. They were really moist and delicious. I topped them with a chocolate ganache and sprinkles. I’m currently baking another batch of them for a Thanksgiving Potluck at my friends house.
The last dessert I made with my 7 year old daughter. We had chocolate ganache left over from the donuts so we dipped Sweet and Sara Marshmallows, which we stuck a lollypop stick into them first, into the chocolate and then dipped them into either coconut or sprinkles. These were super cute and everyone had fun eating them! A dessert for all ages.
Hope your Thanksgiving was full of awesome people, food and desserts!