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tofu

Currently Lusting: Princess Tofu

October 10, 2013

I  am starting a new bi-weekly series on the blog today: Currently Lusting. It’s going to be about a blog I find inspiring or creative or beautiful and probably all three. Although I’d like to pretend that all of these ideas spring from this wonderful brain of mine, that is just simply not the truth. I pull so much inspiration and ideas from other blogs that I think it’s really important to acknowledge these people and the hard work they put into their virtual spaces. Want to create a truly gorgeous blog? I think the biggest step is having an inspiring set of other blogs that constantly makes you want to make yours better.

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The first blog in this new series is Princess Tofu. Phi is one of the first and few (I need to get better about this!) bloggers that I reached out to through email. She had posted a picture on her blog where she made a fish out of onions – it was both quirky and artistic but most of all just plain awesome. I had wanted to tell her how much I loved it soo soo much but her comments page was acting funky. I decided to let her know through email and we’ve been blog buds ever sense.

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Continue Reading…

Spicy Orange Tofu

October 24, 2012

Orange tofu! The name sounds kind of weird but it’s a spin off of the famous Orange Chicken that you can get at your local Chinese take-out. Chinese take-out is something I ate a lot growing up so the cravings for it are more frequent than I’d like to admit. Although I can’t get it at most restaurants anymore (they only serve chicken versions), I can make my own! Which is probably for the best because all that MSG makes me soooo sleeepy anyways….zzzzzzz

This recipe is super similar to my General Tao Tofu recipe but with a different sauce. As I’ve mentioned before, I make that General Tao a lot.. so sometimes it’s nice to mix it up and this recipe was the perfect answer to that. It’s a bit sweeter but the srihacha gives a lingering kick to leave you feeling oh so satisfied.

So there it is! Recipe number 2 on this “Tofu Adventure” was a success [although...was this cheating since this method of preparing is already my go-to tofu cooking method? Ah, whatever. Let's count it as a win]. If you’re into tofu like I am, feel free to check out the first part of “Tofu Adventure” where I made some delicious Pesto Tofu Scramble!

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Spicy Orange Tofu

  • 1 1/2 teaspoons Ener-G egg replacer
  • 4 Tablespoons water
  • 1 pound of extra firm tofu (drained and cut into 1-inch cubes)
  • 3/4 cup cornstarch
  • 2 Tablespoons canola/vegetable oil

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  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 Tablespoons orange juice
  • 2 garlic cloves, minced
  • dash of ginger
  • 1 teaspoon of sriracha (more if you like it spicy!)

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  • Rice
  • Steamed broccoli
  • 1 teaspoon sesame seeds, for garnish

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Start by making the sauce: Whisk together the vinegar, brown sugar, orange juice, ginger, garlic and sriracha. Taste test and add more sriracha is it needs more spice. Set aside.

In another small bowl, whisk together the egg replacer with 3 Tablespoons water. Dip tofu in this mixture until completely coated and then sprinkle 3/4 cup of the cornstarch over the tofu until it’s completely coated.

Next, In a large pan fry the tofu by added them to a medium heated pan with 2 tablespoons of vegetable oil in it. Flip the tofu after about 2 minutes or until it is browned on all sides. When done, turn heat down to medium-low and pour in the orange glaze. Fold the glaze into the tofu and cook down to desired consistency.

Serve warm over rice and with steamed broccoli. Top with sesame seeds and perhaps find some vegetarian crab rangoon to top it all off!

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Pesto Tofu Scramble with Roasted Tomatoes

October 22, 2012

Morning, Morning, Morning! Hope everyone had a wonderful weekend! Mine was filled [again] with all my favorite things: friends, hiking, yoga[ing], cooking, and exploring. It’s been so beautiful here with the leaves changing that I’ve felt the need to get outside as much as possible before the cold comes in! We are going to Denver this weekend so I’ve been trying to get my Midwest Fall crammed into 3 weekends this year instead of 4. Here are a few pictures from the hiking /// Fire Tower adventure yesterday:

This weekend was also great because it felt like a bit of a staycation. On Saturday night, Wyatt and I skipped out on our usual bar spot and went drinking at a small Irish pub instead. I had never really drank there before and it was such a wonderful, new experience. The place is full of great lighting, has a rustic pub feel, and delicious cocktail combinations! Definitely my new favorite “date spot”.

And then on Sunday we spent most of the day hiking with some friends. On the way back from the hike, we went out to eat at this little touristy restaurant called ‘The View’. This place is down by the lake so it’s a ways away from Bloomington and we have passed it dozens of times but never thought to stop. It was a pretty good experience [minus some terrible music playing]. The atmosphere was laid back and they had some delicious homemade veggie burgers and ginger sprinter.

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And now let’s talk about food! I have a very love//hate relationship with tofu. I can make an amazing General Tao Tofu dish like no one’s business but then there are often times that my tofu comes out crumbly//mushy//sad when I step out of my comfort zone with it. And thus, I have decided that I love [when things go right] tofu too much to be discouraged about trying a new recipe out of fear it won’t come out. I am planning to try a new tofu dish at least one a week for the next month to hone in on my skills and figure out what works/does not work for me when it comes to this protein packed beast [and perhaps I'll try tempeh next month...and then seitan...etc].

I started my new ‘Tofu Journey’ [can we call it that?] with this scramble. I’ve made many tofu scrambles before and sometimes they turn out just right…but other times they turn out watery or dry or bland. I wasn’t going to let some bad attempts discourage me this time though. I thought about failed attempts in the past and what went wrong…the final verdict to making a good tofu scramble [I decided] was 1. watch it closely to make sure it doesn’t get dried out 2. Pick a flavor combination and stick to it so that it doesn’t end up bland or have too much going on 3. Don’t get impatient…make sure you let it get to the right consistency before taking it off the stove top.

Pesto Tofu Scramble with Roasted Tomatoes

Serve 3 (or a hungry 2!)

  • 1 pint cherry tomatoes, sliced in half
  • 1 block firm (or extra firm) tofu
  • 1/4 cup prepared pesto (I used my frozen pesto)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • olive oil
  • salt / pepper

Preheat oven to 450 degrees. Toss the tomatoes in olive oil and salt / pepper and place onto a baking sheet. Roast for about 20 minutes (I like my tomatoes to still have a bit of shape but feel free to roast for longer if you like them to be broken down).

In the meantime, heat a tablespoon of olive oil in a pan over medium. Add the chopped onions and cook for about 5 minutes; add the garlic and cook for another two. Next, squeeze the tofu over the sink and try to ring out some of the water. Crumble the tofu over the pan and saute for about ten minutes (this will depend on how moist the tofu is so this is the part where you watch it very closely…cook longer if it’s still mushy and add a tablespoon or so of water if it dries out). Add in the prepared pesto and cook for another two minutes. Remove from heat and top with roasted tomatoes.

Serve with soy yogurt and blueberries. Or with a big side of home fries.

Tofu Thai Lettuce Wraps

May 20, 2012

Continuing with my “health kick” this week, I decided to whip up these lettuce wraps for a refreshing and light dinner. I use to live in Nashville, TN and would go to the PF Chang (sorry- I am USUALLY not a chain girl) just to get the tofu lettuce wraps appetizer. This is my version of those and it’s fantastic; stocked full of refreshing veggies and flavorful sauces and then wrapped in a light lettuce leaf. There is something about the kick from the chili powder followed by a cool down from the lettuce that counteracts each other perfectly.

And if eating these because they are delicious and healthy weren’t enough, they are so much fun to assemble and munch down on! It’s like you’ve been given permission to play with your food (for once!). Also, if you are feeling like these won’t fill you up, think about adding some Scallion Wonton Bites as a side.

PS Omit the egg if you’re vegan!

Tofu Thai Lettuce Wraps

  • 1 head of iceberg lettuce
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 1 block of tofu, drained and cut into small “match-like” sticks
  • 1 carrot, cut into small “match-like” sticks
  • 6 small mushrooms, thinly sliced
  • 1 egg
  • 1/2 a head of red cabbage
  • 2 spring onions, sliced
  • 2 cups bean sprouts
  • 2 Tablespoons lime juice
  • 3 Tablespoons soy sauce
  • 3 Tablespoons teriyaki sauce
  • dash of chili powder
  • 1 Tablespoon olive oil
  • dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute. Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

It’s probably impossible to tell because of the long hair but this is Wyatt munching down on some lettuce wraps! Mmmmm.

Glazed Caribbean Tofu with Sweet Rice

February 3, 2012

There is some sort of longing for summer (hence the pictures next to this text) that has been evoked because of these past few 60 degree and sunny days in February. My thoughts have started to drift off to roasting marshmallows and picnics on beaches. But since…it is still February (no matter how much I daydream), I am going to have to settle for whipping up summer type dishes in my home (instead of on my grill).

I was super excited about this dish (because I love making bland tofu flavorful!) but after I began cooking it…I realized I have had no experience with Caribbean food what-so-ever (Hey, Bloomington, it’s about time someone opened a Caribbean restaurant! Although…why would someone from the Caribbean ever have the desire to move to the Midwest to open up a specialty dinner spot?). I can tell you right off the bat that I probably did not use ‘traditional’ peas that they would use in the islands but it was delicious regardless. If all Caribbean dishes are like this, count me in!
It was light with a tropical/sweet flavor in the rice (this was most likely due to the coconut milk) and then the tofu had the slightest kick of spice that counteracted the sweet rice perfectly. It turned out better than I could have ever imagined and my favorite part about tofu is it’s even better as leftovers (because the flavors have time to sink in even more). So whip this up for your lover and don’t scarf it all down at once!
PS WHY IS TOFU SO YUMMY BUT SO HARD TO PHOTOGRAPH? Makes my skills look shameful. Sorry guys!
Continue Reading…

Veggie and Tofu Pot Pie

January 4, 2012

Well, after enjoying 40 and 50 degree weather for all of November and December, the winter is finally here and we are officially in the jittery January months with 20′s and below temperatures. This means the excitment of wearing layers of sweaters and scarves has worn off and my day dreams are wondering to Florida beaches and porch nights. The only thing I am still excited for this winter is cooking winter things…you know, stews, chili, warm biscuits. And the time as finally come for me to stop denying that it is winter and start cooking.

So I started off my acceptance of January by whipping up some tofu pot pies. I made it a personal goal to make pot pies after eating Bloomingfood’s tofu pot pies at the farmers market over the summer. I also waited five months to actually make them because I had hoped to have stolen the Bloomingfood’s recipe by now but it seems that they keep those recipes on lock down and I am too much of a wimp to go snooping. Anyways, I decided it was time to make my own recipe and stop day dreaming about theirs. And it was honestly just as good (if not better- if you ask me!).

Anyways, so about the recipe: feel free to substitute whatever veggies you have on hand (because that is what I obviously did! I mixed canned, fresh, and frozen so do whatever you’re feeling). Also, I made the filling in the morning and stuck it in the fridge (because I’ve been working at the record label in the afternoons) so that when I got home for work all i had to do was whip up the crust and pop them in the oven. Yeah, the point of me telling you this is to let you know that you can make the filling ahead of time. Yup. Oh, and I made 6 mini pies with this recipe and froze 3 of them (but feel free to make pie size pot pies- I’d just recommend cutting the crust down).

 

Veggie and Tofu Pot Pie

Filling:

  • 1 large onion, diced
  • 1 Tablespoon olive oil
  • 1 large potato, cubed
  • 1 carrot, cubed
  • 1 can peas
  • 1 can corn
  • 1 small can of mushrooms
  • 1 package tofu, drained and cubed
  • 3 garlic cloves
  • 2 bay leaves
  • 1 1/2 cup vegetable broth

Crust:

  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 1/3 cup shorting
  • 1 cup water

For the Filling:

Warm the olive oil in a large pot over medium heat. Add onions and saute until they become translucent (and start to have that amazing aroma smell. you know what I’m talking about!). Next, add the vegetable broth and cubed potato and cook for five minute. Finally, add everything else that is in the filling and cook, covered, for 30 minutes. Make sure to check it after 20 minutes and if it seems dry then add a bit more water. After 30 minutes, remove from heat, take out the bay leaves, and set aside while you prepare the yummy crust!

For the crust:

Preheat oven to 425 degrees. Mix the flour, salt, and shortening in a mixing bowl with your hands or a pastry blender (I obviously used my hands because I’m a college student and things like ‘pastry blenders’ don’t exist to me yet). Next, add the water in parts to achieve the right dough consistency.

Divide the dough into six parts (if you’re making miniature pies- otherwise divide it in half). Using a rolling pin, roll the dough ball until they are long enough to fit into your pie pan. Layer the pie dough, filling, and then top with another layer of dough. Press the edges with a fork and cut a few slits in the top dough so that the filling can breath (yes, it needs oxygen too!) while cooking. Repeat with the rest of your dough and filling.

Cook for 20 to 3o minutes or until the tops have browned.

Serve warm while staying cozy and warm under a blanket with your kitty.

General Tao Tofu

October 28, 2011

As I keep mentioning, I’ve got loads of produce I’m still in the process of consuming so here is another dish that I immediately thought of when I saw the mounds of broccoli in my fridge (I’ve made this recipe half a dozen times before and it always turns out oh so yummy).

Growing up, Chinese food was the what we got as take out and although I wasn’t a meat eater for the most of this time span (veggie fried rice and sweet n sour sauce did the job for me), I still always loved the general tao sauce. I’ve tried to get carry out where they would substitute in tofu but it’s not the same; their sauce is built for chicken and somehow the tofu doesn’t absorb it so it ends up super sweet all over the rice and bland on the tofu.

Anyways, this recipe is a perfect way to prepare this (and ends up 1000 times better than if you order take out!). The way that the corn starch (you can use potato starch to make it organic!) coats the tofu helps it to absorb the maximum amount of flavor possible and then you also know exactly what is going into your food (for much less than the price of take out!)

Okay, so whip this up for an easy comfort food dinner that you can enjoy while being lazy in front of the TV or as a pregame dinner with sake bombs!

General Tao Tofu

1 1/2 teaspoons Ener-G egg replacer

4 Tablespoons water

1 pound of extra firm tofu (drained and cut into 1-inch cubes)

3/4 cup + 1 tablespoon cornstarch

5 tablespoons vegetable oil

1 Tablespoon fresh ginger, minced

3 garlic cloves, minced

2/3 cup vegetable stock

2 Tablespoons soy sauce

1/4 cup sugar

Dash of crushed red pepper flakes

1 Tablespoon white vinegar

Steamed Broccoli and cooked rice (For serving)

In a small bowl, whisk together the egg replacer with 3 Tablespoons water. Dip tofu in this mixture until completely coated and then sprinkle 3/4 cup of the cornstarch over the tofu until it’s completely coated.

Next, In a large pan fry the tofu by added them to a medium heated pan with 2 tablespoons of vegetable oil in it. Flip the tofu after about 2 minutes or until it is browned on all sides. When done, put the tofu on a plate lined with paper towel to drain any excess oil.

Mix remaining water and corn starch in a small bowl and set aside

Next, heat skillet over medium-high heat and add in remaining oil. Add ginger and garlic and cook for about 2 minutes. Then add vegetable stock, soy sauce, sugar, red pepper flakes, and vinegar. Add in the corn starch mixture and stir until well incorporated. Add fried tofu and coat evenly.

Serve warm with rice and steamed broccoli.

Mmmmmmmm.

INSPIRATION

August 5, 2014

FOOD

A Couple Cooks
Adventures In Cooking
Chasing Delicious
Dolly And Oatmeal
Dulce Delight
Earthy Feast
80 Twenty
Gourmande In The Kitchen
Grab A Plate
Happyolks
Heartbeat Kitchen
Hipsterfood
Infinite Zest
Joy The Baker
Kitchen Apparel
Kitchen Confidante
Local Milk
London Bakes
Love and Lemons
Love Food Eat
My Blue & White Kitchen
My Darling Lemon Thyme
My Name is Yeh
My New Roots
Naturally Ella
Oh, Ladycakes
Princess Tofu
Produce on Parade
Pure Ella
Reclaiming Provincial
Smitten Kitchen
Sprouted Kitchen
Take A Megabite
Tasty Plan
The Baking Bird
The Bojon Gourmet
The First Mess
The Flouring Foodie
The Pastry Affair
The Sugar Hit
The Tart Tart
The Year In Food
Top With Cinnamon
Turntable Kitchen
24 Carrot Life
VeganYumYum
Warm Vanilla Sugar
What Kate Ate
Will Cook for Friends
Will Frolic For Food

 

 

PUBLICATIONS

Another Escape
Chickpea Magazine
Collective Quarterly
Driftless Magazine
Frankie Magazine
Remedy Quarterly
Weekend Almanac

 

 

DESIGN & INSPIRATION

A Blog Names Scout
A House In The Hills
Breanna Rose
CarolineFM
Creature Comforts
DesignLoveFest
Design For Mankind
Pugly Pixel
Door Sixteen
Emmadime
Funkytime
Oh Happy Day!
Smoosh Blog
The Veda House

Milk Stout & Sea-Salt Caramels

November 25, 2013

 

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To speak the obvious, the holidays are upon us! We’ve got Thanksgiving and the start of Hannakuh this week. And Christmas is exactly a month from today. Are you ready? Yeah, me neither. So even though I have not got around to getting gifts and roasting a giant tofurkey, at least I won’t come empty handed because I’ve got these caramels!

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These little candies are the perfect accompaniment for all your holiday gatherings. Going to a Thanksgiving where the host has already agreed to make EVERYTHING? Bring these instead of (or along with) that bottle of wine – it’ll be more personal and they are so perfectly petite that you don’t have to feel guilty about munching a few down before the big feast.

Or these would be wonderful to have on the table during a winter gift wrapping party (am I the only one who has those? It’s really the best excuse to make mulled wine and listen to Christmas records with friends). Or to bring to that ugly sweater party. Or really just to have out on the table all December long while you prep for the holidays.

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Hosting A Vegetarian Thanksgiving

November 21, 2013
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(Although I wish this was my own feast that I was muchin’ down on, it is not. As a change of pace on VV, I’ve borrowed most of the photos in this post so please click on the images to check out more beautiful photos from the original authors)

 

I’m a total planner. Anytime my boyfriend mentions he’d like to go on a trip somewhere, I’ll have a full day by day itinerary wrote up and emailed to him by the following evening. He usually has forgot he even mentioned anything by the time he receives the email but I know he has to smirk a little in that moment he opens it to find days (usually by the hour) planned out with restaurants, museums, sights, road stops, forests, and campsites. At least, I know I smirk a little when I re-read those emails. I don’t realize I’m doing it but I’m being exactly like my father in those moments. He would take us all (my brother, my three cousins who lived with us, and my step-mother) on a two week vacation every August when I was growing up. For the months leading up to it, he would pull out the atlas after dinner and compare tourist books (this was before the internet was a real big thing) to what was along the route. I remember how playful he always was in those planning moments and he’d tease me with comments like ‘should we go gambling in Vegas or take that 7 mile hike all uphill to see the rock that resembles a monkey head?’ (as if either of those things were appealing to a 10 year old).

Most of these trips I plan are just ideas – tucked away in email folders – never to actually be carried out. Sometimes I wonder if I have more fun planning adventures then actually taking them. There is just something comforting about these plans being there – comforting in the sense that if we did ever decide to sneak away to the Smoky Mountains or Lake Powell or Montreal at the last second, we wouldn’t miss a thing because I’ve got an itinerary for that!

Anyhow, I bring this story up because I planned out Thanksgiving. Thanksgiving is sort of like a trip – you spend months planning and prepping only to have it carried out in one big meal. The funny thing is I’m not even hosting Thanksgiving this year. We always have Thanksgiving at my parent’s house up north and all I do is pick out a few recipes to make the day of and demand a Tofurky. However, even though I’m not hosting Thanksgiving, I still made a Thanksgiving menu. You know, just in case I ever feel like throwing a Thanksgiving dinner on a non-Thanksgiving holiday or something? Okay, that sounded crazy. I just mean that I did it because I enjoy planning. Planning can be a hobby, right?

So, to get to the point, if you are looking to host a Vegetarian Thanksgiving this year or just still need a few ideas on some sides, here is how I envision the perfect Vegetarian Thanksgiving:

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Currently Lusting: Gourmande In The Kitchen

November 7, 2013

Currently Lusting is a bi-weekly series which features blogs that VV finds particularly inspiring / creative / beautiful or probably all three. Although we’d like to pretend that all of these ideas spring from these wonderful brains of ours, that is just simply not the truth. We pull so much inspiration and ideas from other blogs that I think it’s really important to acknowledge these people and the hard work they put into their virtual spaces. Want to create a truly gorgeous blog? I think the biggest step is having an inspiring set of other blogs that constantly makes you want to make yours better.

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      Shaved-Beet-Carrot-and-Radish-Salad-from-GourmandeintheKitchen.com_

 

I came across Gourmande In The Kitchen last year when searching for the perfect gluten-free birthday dessert recipe. The friend who I was making the dessert for, at the time, was very new to her gluten-free diet and I could tell she was bumming about the notion that all gluten-free desserts are dry / crumbly and not worth wasting a birthday on. Instead of trying to master a gluten-free cake on the first try, I came across Sylvie’s Chocolate Date Caramel Walnut Tart and fell in love. The birthday girl could not believe the tart has any sort of food “restrictions” like gluten-free, vegan, and even being grain-free.

 

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Continue Reading…

Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps

May 1, 2013

My daily posts have turned more into weekly posts as thing have become a bit hectic around here. There are so many things I’ve wanted to share without over sharing on a food blog…which then usually just turn into not sharing them at all. So, instead, I’m just going to give off a short list of excuses that have been both tearing me from this blog and keeping me occupied in my “real” life:

1. I got a new day job / promotion. I was promoted from indie-rock-princess to indie-rock-queen. Hah, no. But I did go from a glorified secretary to being in charge of over 200 of our music client accounts. So, needless to say, I’ve been working 9+ hours a day trying to figure out everything that goes along with this new job.

2. It’s spring! And I’ve been putting most of my free time energy into prepping my garden. What good is a food blogger who can’t even grow her own produce to write recipes with?

3. My grandma passed away. I realize that this is a normal occurrence for people over the age of 80 but that does not make it any less unsettling. I don’t care how old you are – it’s very upsetting to watch a wonderful person have everything ripped away from them.

4. My boyfriend is obsessed with the X-Files. And not only is he obsessed but he is determined to watch EVERY SINGLE EPISODE. So starting at season one in Februaray, he has constantly had that on the TV…which has been…very distracting. Do you know how many episodes of the X-Files there are? HUNDREDS. There are NINE seasons. Do you realize how many hours have been wasting getting sucked in by that when I could have been cleaning my stove-top or seasoning my cast iron or making butterscotch cookies?!

5. Remember that Lemon Thyme Butter I posted about last week? OH MY! I’ve discovered that it’s pretty much amazing on everything. Melt it over pasta or spaetzle and thank me later. You’re welcome.

Okay, enough about me. Let’s talk about YOU! I have an ice cream recipe for YOU. Yup, that is right – homemade ice cream. And it’s filled with the most delicious…well I can’t tell you. But it’s sweet and savory and creamy and Middle Eastern. And it’s going to be posted on VV soon…how soon? I can’t tell you that either (can’t ruin the fun now!) – you’ll just have to check back.

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rampswaffles

Now back to ramps. Yes, that is right. I am posting ANOTHER ramps recipes. Two in a row, really? Well if we compare it to how many pizza or tofu recipes I’ve posted then it’s really not that bad. Ramps are new to me…and I’m pretty obsessed. I know they are going to start disappearing from the Farmer’s Market just as quickly as they appeared. This means, I’ve been cooking them up like crazy while I can!



ramppsswaffles

 

Cornbread Waffles with Roasted Veggies & Chimichurri Ramps

Makes 2 generous servings

Cheddar Cornbread Waffles:

  • 3/4 cups all purpose flour
  • 3/4 cups cornmeal
  • 1 Tablespoons baking powder
  • 1 teaspoons salt
  • 1 1/2 Tablespoons sugar
  • 2 eggs, separated
  • 1 cups milk
  • 4 Tablespoons butter, melted
  • 3/4 cup grated cheddar cheese

Roasted Vegetables:

  • An assortment of your favorite vegetables to roast (I used 1/2 pint cherry tomatoes, 1 diced onion, 1/2 diced small sweet potato, 2 chopped carrots)
  • 2 springs of fresh thyme, minced
  • 2 Tablespoons olive oil
  • Salt/Pepper

Chimichurri:

  • 1 bunch of ramps (about 10 stalks)
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoons salt
  • 1/2 red pepper flakes
  • dash of pepper

 

To roast the vegetables: Preheat oven to 400 and toss the veggies with olive oil, thyme, salt, and pepper. Lay in a even layer on a baking sheet and roast for 20 minutes or until the vegetables have softened and just started to brown.

To make the chimichurri: Rinse the ramps and cut off the roots and any rough tips.  Slice into big chunks. Blend all ingredients in a food processor (or blender) until a smooth paste forms.

To make the waffles: Preheat your waffle maker. Mix the flour, cornmeal, baking soda, salt, and sugar in a bowl. In another bowl, whisk together the egg yokes, milk, and butter. Fold the dried ingredients into the liquid until incorporated. In another bowl, beat the egg whites with a mixer until stiff but not dry peaks form. Fold the egg whites and grated cheese into the batter.

Ladle 1/2 cup (more or less depending on how big your waffle maker is) of the batter onto your preheated waffle iron and cook according to manufacture’s instructions (mine usually takes around 3 minutes).

Pile high with roasted veggies and chimichurri.

 

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Vegan

April 5, 2013

Homemade Raw Vegan Fudgsicles
Coriander Hummus
Loaded Hibiscus Arnold Palmer
Maple Almond GORP // The Adventure’s Food
Mango Cucumber Salsa
Strawberry Rhubarb with Ginger Crumb Pie
Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps
Homemade Mustards: Honey Curry & Beer Thyme
Blueberry Thyme Soda
Citrus Thyme Cocktail
Ginger Citrus Infused Rum
Wild Rice & Wheatberry Grain Salad
Detox Affair’ Juice
Stuffed Brunch Biscuits
Glazed Caribbean Tofu
Pumpkin Cinnamon Rolls
Maple Glazed Acorn Squash
Pumpkin Granola
Baba Ganoush
Salted Dark Chocolate & Almond Butter Bites
Citrus Pisco Negroni
Bathroom Tub Citrus Scrub
Garlic, Tomato, & Kale Breadsticks
Blueberry Basil Peach Fizz
Basics: Tomato Sauce
Cinnamon Quinoa Granola
Harissa Paste
Homemade Pumpernickel Loaf
Quick & Easy Lentil Soup
Gingerbread Biscotti
Candied Orange Peels
Honey Ginger Lemon Tonic
Homemade Grenadine
Spiced Sweet Potato Hummus
Sesame & Poppyseed Crackers
Black bean & Wheatberry Chili
Wild Rice Stuffed Acorn Squash
Vegan Boozy Stout Brownies
Roasted Carrots with Hazelnut & Rosemary
Mexican Wedding Pumpkin Cookies
Chai Latte Pancakes
Spicy Orange Tofu
Muesli Bread
Maple Glazed Acorn Squash
Fall Quinoa Salad with Apples, Pecans, & Cranberries
Pumpkin Granola
Panzanella
Fall Curry
Roasted Tomato Focaccia
Baba Ganoush
Lemongrass Cooler
Raspberry Arnold Palmer
Spicy Arugula Salad
Sparkling Rosemary Lemonade
Vegan Macaroni & Cheese
Blueberry Limemade Cocktail
Vanilla Peach Champagne
Strawberry & Mint Wine Cooler
Blueberry & Peach Cobbler Cake
Southwestern Inspired Quinoa Salad
Pesto Linguine with Spinach, Edamamae, & Pecans
Strawberry Balsamic Dressing
Thai Tofu Lettuce Wraps
Cherry Beergaritas
Rustic Cakes with Red Wine Onion Relish
Veggie Sloppy Joes
Roasted Balsamic Carrots
Chickpea Gravy
Sweet Potato & Asparagus Curry
Bakery Style Berry Muffins
Sparkling Blackberry Lemonade
PB & J Pie
Creole Jambalaya
Glazed Caribbean Tofu with Sweet Rice
Artichoke & Lentil Pasta Sauce
Veggie Tofu Pot Pie
Chocolate Surprise Cookies
Chocolate Stout Beer Cookies
Mushroom Gravy
Spiced Orange Apple Cider

Main / Entress

April 5, 2013

Baked Sweet Potato Falafel with Cilantro Yogurt Sauce
Cornbread Waffles with Roasted Vegetables & Chimichurri Ramps
Sweet Potato Biscuits with Peppered Sage Gravy
Stuffed Brunch Biscuits
Eggplant Tacos with Peach Salsa
Spicy Orange Tofu
Butternut Squash Galette with Sage & Cheddar
Stuffed Peppers with Goat Cheese & Corn
Spaetzle with Swiss Cheese & Shallots
Lentil Meatball Subs
Coconut Curried Carrot Soup with Spiced Chickpeas
Butternut Squash Mac N’ Cheese With Gingersnap Crust
Sweet Potato & Mascarpone Ravioli with Caramelized Onions
Mini Winter Fritattas with Sweet Potato, Onion, & Parmesan
Pear Brie & Spicy Brown Mustard Grilled Cheese on Pumpernickel
Wild Rice Stuffed Acorn Squash
Black Bean & Wheatberry Chili
Brie, Fig, Apple, & Arugula Sandwich
Stuffed Peppers with Goat Cheese & Corn
Fall Curry
Eggplant Involtini
Veggie Fritters with Tomato Corn Relish
Caprese Breakfast Sandwich
Zucchini Red Pepper & Goat Cheese Pizza
Farro Salad with Roasted Vegetables
Vegan Macaroni & Cheese
Zucchini Fritters with Dill Dipping Sauce
Corn & Feta Empanadas
Black Bean & Goat Cheese Quasadilla
Polenta & Veggie Lasagna
Southwestern Veggie Sliders with Avocado Mayo
Pesto Linguine with Spinach, Edamamae, & Pecans
Thai Tofu Lettuce Wraps
Veggie Hoagies
Rustic Cakes with Red Wine Onion Relish
Veggie Sloppy Joes
Nacho Night / Buffet Style
BBQ Tempeh Pizza
Creamy Purple Potato Pizza
Pesto Parmesan Rovioli
Sweet Potato & Asparagus Curry
Spring Leeks & Zucchini Galette
Open Faced Grilled Cheese
Baked Macaroni & Cheese
Pierogies with Roasted Tomatoes & Artichokes
Creole Jambalaya
Homemade Pasta with Zucchini and Carrot Ribbons
Artichoke and Red Lentil Pasta Sauce
Sandwich Round Up
Veggie Tofu Pot Pie
Homemade Pierogies
Black Bean Chili

Appetizers / Snacks / Sides

April 5, 2013

Cantaloupe Caprese
Baked Sweet Potato Poutine
Coriander Hummus
Maple Almond GORP
Mango Cucumber Salsa
Macaroni Salad
Winter Bruschetta
Quinoa Nuggets
Heart Shaped Polenta Crostini with Roasted Tomatoes & Goat Cheese
Garlic, Tomato, & Kale Breadsticks
Homemade Chex Mix
Baked Parmesan & Thyme Fries
Wild Rice Stuffed Acorn Squash
Sesame & Poppyseed Crackers
Spiced Sweet Potato Hummus
Roasted Carrots with Hazelnut & Rosemary
Bannock Bread
Homemade Caramel Corn
Maple Glazed Acorn Squash
Pumpkin Granola
Baked Potato Chips with Avocado Dip
Veggie Fritters with Tomato Corn Relish
Feta Zucchini Muffins
Baba Ganoush
Savory Vegetable Cobbler
Roasted Tomato & Feta Polenta
Zucchini Fritters with Dill Dipping Sauce
Corn & Feta Empanadas
Summer Squash Gratin
Quinoa Primavera
Black Bean & Goat Cheese Quesadilla
Farmer’s Market Potato Salad
Southwestern Veggie Sliders with Avocado Mayo
Southwestern Quinoa Salad
Thai Tofu Lettuce Wraps
Rustic Cakes with Red Wine Onion Relish
Roasted Balsamic Carrots
Nacho Night / Buffet Style
Carrot Slaw
Southwestern Egg rolls with Cilantro Lime Sauce
Corn Fritters with Red Pepper Feta Sauce
Spring Leeks & Zucchini Galette
Glazed Honey Mustard Brussels Sprouts
Scallion Wonton Bites
Baked Onion Rings with Basil Cream Sauce
Garlic Naan
Samosa Patties
Cranberry & Pecan Cheese Ball Pops
Mashed Broccoli & Potatoes
Wild Rice Stuffed Acorn Squash
Stuffed Peppers with Goat Cheese and Corn
Summer Panzanella
Italian Stuffed Tomatoes
Roasted Tomato Focaccia

Breakfast / Brunch

April 5, 2013

Maple Almond GORP /// The Adventure’s Food
Berry Brioche Muffins
Caramelized Banana Scones with Whiskey Chocolate Drizzle
Sweet Potato Biscuits with Peppered Sage Gravy
‘Detox Affair’ Juice
Stuffed Brunch Biscuits
Chocolate Chai
Honey Cinnamon Almond Butter
Honey Bee Chai (Vanilla + Honey)
Baked Blueberry Lemon Donuts
Cinnamon Quinoa Granola
Breakfast Bowl with Mascarpone
Breakfast Sandwich with Mascarpone & fresh fruit
Mini Winter Fritattas with Sweet Potato, Onion, & Parmesan
Bannock Bread
Pesto Tofu Scramble & Roasted Tomatoes
Apple Latkes
Pumpkin Granola
Pumpkin Cinnamon Rolls
Caprese Breakfast Sandwich
Dark Chocolate Zucchini Muffins
Feta Zucchini Muffins
Stuffed French Toast
Roasted Tomato & Feta Polenta
Sky High Biscuits & Gravy
Berry Mango Yogurt Popsicles
Buttermilk Pancakes
Gravy Breakfast Sandwich
Oatmeal Buttermilk Bread
Everything But the Kitchen Sink Quiche
Bakery Style Berry Muffins
Mini Chocolate Chip Pancake Muffins
Chocolate Almond Biscotti
Marbled Parfait with Goat Cheese Filling
Orange Waffles Stopped with Veggie Scramble and Peppered Gravy
Shapilicious Eggs
Sweet Potato Pancakes with Whiskey Glazed Pecans
Cranberry Goat Cheese Breakfast Bake
Mini Strawberry & Cream Cheese Danishes
Mushroom Gravy
Sweet Almond Bread
Baked Chocolate Cake Donuts
Chai Latte Pancakes
Muesli Bread
Breakfast Pizza
Sweet Potato Cinnamon Rolls

Parmesan Thyme Sweet Potato Fries

March 15, 2013



sweetpotatofries4

I go through phases with food. I’ll make General Tao Tofu for dinner once a week for a month straight and then forget about it for a year. Same goes for Chili. And Enchiladas. And sweet potato fries. My problem with sweet potato fries is that I love them so much that I’ll eat an entire sweet potato in one sitting. I will be in love with every bite. And then start to feel a little stuffed. And then a little pain. And then swear to myself that I’ll never make them again because I can’t resist eating all of them.

My reasoning last night was to make them for both Wyatt and I…so I would have no choice but to eat a portion controlled amount. But then Wyatt was late for dinner…and I started picking at the fries. And before I knew it there was only a time portion left. So then I had to eat them all to cover up the fact that I even made them to begin with [let alone the fact that I ate 80% of them]. So, alas, my plan backfired. And I will probably not make these for another 6 months because I tell myself I have a good amount of self control. And then these come into my life and that goes right out the window.

 

sweetpotatofries

Baked Parmesan Thyme Sweet Potato Fries

  • 1 large sweet potato, washed and cut into long chunks
  • 1 Tablespoon olive oil
  • 1 garlic clove, minced
  • salt / pepper
  • 1 tablespoon fresh thyme
  • 1/4 – 1/2 cup shredded parmesan (depending on how cheesy you like your fries)

 

[If you have the time then I recommend soaking the sweet potato chunks in water for about an hour and pat dry. This helps wash out some of the starch and results in crispier fries.]

Preheat oven to 425 degrees. Whisk together the garlic, olive oil, salt, and pepper. Toss with the sweet potatoes and then transfer to a baking sheet. Cook for 30 minutes or until crispy (flip halfway through). Cooking time will vary depending on how think you cut your fries.

Remove from oven and immediately sprinkle with parmesan and thyme. Let sit for five minutes or until the parmesan has melted onto the fries. Serve with ketchup or a tangy aoili sauce.

 

sweetpotatofries3

Chickpea Magazine Winter 2013 /// February Recap

February 28, 2013

Good afternoon! Before I get to the monthly recap, I wanted to share my excitement with you guys about receiving the new Chickpea Quarterly in the mail yesterday. I have an article on DIY Kitchen Staples (Homemade Vegetable Broth, Vanilla Extract, and Almond Milk) in it. Also, It’s chocked full of vegan recipes, beautiful photography, and oh so much inspiration that I am grinning from ear to ear just looking at it. I thought I was ready for winter to be over but the magazine has re-sparked my cold weather senses. Here are a few highlights (and yes, those are BOURBON CHOCOLATE CAKE POPS pictured below…)

Chickpea Quarterly

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-3

-4

 

 

Okay, enough drooling over my favorite magazine – it’s time for a recap! No offense but I am SO glad that February is only 28 days long. With spring on the mind since January 1st, I have been having trouble getting through this month while still feeling present. Instead, my mind has been wondering to beaches, beeragritas, and long bike rides. Here are a few recipes that have helped me kick the winter [mind] wandering..

 

   

 

1. Butternut Squash Mac & Cheese with Gingersnap Crust – Comfort food with a fancy twist. And by fancy, I mean crumbling cookie bits on top of my already insanely indulgent dinner. Not bad…not bad at all…

2. Vegan Stuffed Brunch Biscuits – these were my ‘pride and joy’ of the month. One of those ideas that comes to you at a completely random time and you start to obsess over it until the recipe is executed. Veggie Sausage or Bacon? Scones or Biscuits? Cheddar or Tomato Scones? Southwestern or Indian Tofu Scramble? Mushroom or Pepper Gravy? So many combinations to choose from and the product was an irresistible combination of everything amazing that comes to mind when you think ‘Vegan Breakfast’.

3. Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese – Three of my favorite things all in one bite. And SO simple to make. How can it get any better than that?

4. Cinnamon Quinoa Granola – New breakfast go to. Chocked full of fiber, protein, and antixidents. The texture from the quinoa bring a whole new level of granola and this stuff keeps me filled all morning long.

 

Okay, well GOODBYE February and HELLOOOO March. I’m thinking [hoping] March will be filled with more outdoor adventures, road trips, and garden prepping. Yesss!

 

Song Pairing:

Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese

February 8, 2013

Heart Shaped Crostini with Goat Cheese and Tomatoes

I’m not very into doing ‘holiday themed posts’…or…. maybe I’m just not good at them? ‘Ms. Bah! Humbug!’ over here. I’ve done a few Thanksgiving recipe suggestions and a Christmas post here and there but as for anything else? Meh, not really. St. Patrick’s Day? When is that again? Labor Day? Too busy playing at the lake to worry about the internet. 4th of July? I’ll be the girl preppin’ tofu with a beer in hand by the grill (and not a laptop in sight). It’s just never been my thing to make a recipe based on it’s color scheme (hello red, white, and blue… fruit salad?!), shape (4 leaf clover cut outs aren’t even that cute! What is that…a pot leaf?), or any other gimmicky food trend. Buuuut…on that note, here I am with a Valentine’s day post. Why? I honestly don’t know. When pink everything started showing up on my Pinterest feed a few weeks ago, I was totally appalled. ‘Oh noooo. Heart and pink everything? No way. Nah uh.’

But then I kind of started getting obsessed with the idea. I started imagining all my food in heart shapes… the marshmallows in my hot cocoa, the setian cutlet I served for dinner. And then the pink and red hallucinations started coming… pink colored orange juice and red oatmeal. I finally came to terms with the fact that this was my mind subconsciously telling me ‘You are taking on this Valentine’s Day challenge and you will come up with something clever to try’. Okay okay okay. So I opened up my pantry and this is what came out…

But, wait..before we go any farther, I should warn you that I’m a bit bitter when it comes to Valentine’s Day. I have a boyfriend…a boyfriend I’ve had for the past 3 Valentine’s days which is…I guess cool and all. BUT there are so many fun ‘single ladies’ activities that go down on February 14th that I cannot help but feel a bit left out. Last year I lived with 4 single girls and they decided to throw a ‘Single Ladies Party’. Guess who was the only one NOT invited? Yup, that’s me. And you know what? If I was invited then I would have made these. Because these are the perfect little bites for a party and they are cute and themed and oh so delicious. Those girls’ lose, obviously. Anddd…if anyone feels like inviting me to their Vday celebration this year, I will leave my boyfriend at home and come baring a tray full of these.

Just sayin’. It might be fun. And you won’t be disappointed by these little bites. Or my company. Hopefully.

 

Heart Shaped Crostini with Goat Cheese and Tomatoes

 

Heart Shaped Polenta Crostini with Roasted Tomatoes & Goat Cheese

  • 1 tube of prepared polenta
  • 2 ounces goat cheese
  • 2 ounces cream cheese, softened
  • ~1 teaspoon milk
  • 1 Tablespoon sage, chopped
  • 15 cherry tomatoes
  • 1 1/2 tablespoon olive oil, divided
  • Salt / Pepper

Preheat oven to 425 degrees. Mix together the tomatoes, 1/2 Tablespoon olive oil, and a little salt / pepper. Put on a cookie sheet and roast for 15 to 20 minutes (depending on how soft you like your tomatoes).

Cut the polenta into 15 slices and use a heart shaped cookie cutter to cut out the heart shapes. Set aside the leftover plenta for another use (goes perfect under eggs).

In a small bowl, combine the goat cheese, cream cheese, and milk (you may have to add more milk depending on how stiff the mixture still is. You want it to be thin enough to spread). Set aside.

In a large skillet, Heat olive oil over medium. Add the polenta hearts and cook until browned (time will depend on how hot your skillet it). Flip over and let brown on the other side.

Remove from heat and place on a tray. Top each polenta heart with goat cheese mixture, sage, a little more pepper, and one roasted cherry.

Serve warm and to all your lonely friends [or loving couples].

Heart Shaped Polenta Bites

 

 

 

Song Pairing:

Vegan Stuffed Brunch Biscuits

February 4, 2013

The title of this post is a bit misleading. These biscuits are not actually stuffed with real vegans…unlike how you probably read it the first time. There was just no easy way to throw a title together for this. I could have put ‘Stuffed Breakfast Biscuits’ but then people would have wondered where the eggs and sausage was? Or I could have wrote ‘Tofu Scramble Scones’ but that would have seemed like the tofu goes along side the scones… which is not correct either. What I really wanted to put was ‘Peppered Gravy & Tofu Hash Scramble Stuffed Biscuits That Are Vegan’ but oh goodness…look at how long that title is. I don’t think that title would have fit on one line…and maybe not even on two. So I settled for ‘Vegan Stuffed Brunch Biscuits’…I am sorry if it’s misleading and you conjure up thoughts of cannibalism instead of wonderfully flaky, warm biscuits oozing with peppered gravy and filling tofu goodness. See!? Do you see why it took me 20 minutes to settle on a title for this post?

I guess it makes up for the fact that it took about 20 seconds to know that I wanted to make these. I love the Morningstar breakfast sandwiches as a treat every now and then but couldn’t help but wonder…could I make fresh ones that are probably 10000xxx times better? After searching around on the web and failing at finding any recipes that matched the vision in my head, I decided to make it up myself. This recipe is a mutant product of my favorite tofu scramble recipe and tomato scones recipes found in Isa’s Vegan Brunch. And a simple peppered gravy recipe that we often times to turn when we need some thick and flavorful gravy in a hurry. And then I threw in some hashbrowns because…welll…what is breakfast without hash browns?

So…in turn, this recipe is Delicious? Yes. Freezable? Yes. Easy to prepare the night before? YES. Portable? YES. Everything you’ve ever wanted in a breakfast rolled into one pocket of deliciousness? YESSS. Why would you not make these for a vegan potluck or freeze a batch for a quick breakfast on the go?!

 

Vegan Stuffed Brunch Scones

 

Vegan Stuffed Brunch Biscuits

For the Gravy:

  • 1 cup unsweetened almond milk
  • 1 Tablespoon Earth Balance
  • 1 1/2 Tablespoons all purpose flour
  • 1+ teaspoon salt / pepper

 

For the Tofu Scramble:

  • 1 Tablespoon olive oil
  • 1/2 block extra firm tofu, drained
  • 1/4 cup diced onion
  • 2 garlic clove, minced
  • 1/8 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 Tablespoon water
  • Salt / Pepper
  • 1/4 cup diced tomatoes, optional (because I like lots of veggies)

 

For the Biscuits:

  • 3 cups all purpose flour
  • 2 Tablespoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 1 1/2 cups tomato sauce
  • 1 teaspoon apple cider vinegar

 

  • 1/2 russet potato, diced very small

 

Bring a pot of salted water to a boil and add in the potatoes. Cook until they are soft but not mushy (about 10 minutes depending on how small you diced them).

To make the scramble: Heat olive oil in a skillet over medium. Add onions and saute until soft (about five minutes). Add garlic and saute for another minute. Next, crumble the tofu and add into the skillet along with the cooked potatoes. Saute until the tofu has browned and add in the water, tumeric, salt, pepper, nutritional yeast, and cumin. Saute for another five minutes or until the water has evaporated (if the tofu seems dry then add a bit more water and let it cook down). Remove from heat and stir in the tomatoes.

To make the gravy: combine all the ingredients in a small saucepan and whisk constantly over medium heat until thickened (about ten to fifteen minutes). Season with more pepper (if necessary) and pour over the tofu scramble. Mix until everything is combined.

Preheat oven to 400 degrees.

Vegan Breakfast Biscuits

To make the biscuits: Place all the dry ingredients in a large mixing bowl and stir together. Make a well in the center of the bowl and add wet ingredients. Fold dry into wet until a soft dough has formed. Flour a surface and roll out half of the dough into an inch thick (make sure to keep everything very well floured because the dough is super sticky). Cut out desired biscuit sizes using a biscuit cutter and then flatten the dough to about 1/2 inch (you can use your rolling pin or your hands here). Place a heaping tablespoon of the tofu/gravy mixture in the center and fold the edges into each other until you’ve made a sealed round ball. Transfer to a greased cooking sheet. Roll out the rest of the dough and repeat.

[This is where you can wrap them in an airtight container and stick in the fridge overnight if you are preparing ahead of time]. Cook for 15 to 20 minutes or until the tops are firm and the insides are warm.

Enjoy hot or freeze for later breakfasts!

 

Vegan Brunch Biscuits

 

 

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

January 23, 2013

I have had a seriously absurd addiction to couscous lately. Ever since I received that tagine for Christmas, I’ve been throwing everything over the stuff. My go to for dinner is often times roasting whatever veggies / beans / tofu I have on hand with garlic then throwing it over some type of starch. It used to be rice or pasta but lately… it’s been all about the couscous. This has actually caused a battle in our house…Wyatt is a basmati rice lover and he has not happy about all this couscous trend. It’s been a fun challenge to see who can get to the simmering water first and what gets thrown in.

I ate this salad warm and also cold the next day (which was probably even more flavorful the couscous and veggies absorbed the dressing). This salad is a ridiculously delicious lunch and super portable (cannot wait to start bringing it on picnics). Feel free to substitute whatever veggies you have on hand and experiment! Root vegetables seem to be the appropriate option this time of year but I cannot wait to try a summer version with roasted tomatoes, corn, and basil.

The carrots are roasted in olive oil and honey which helps bring out the tiniest hint of sweet in the overall salad. The chickpeas are a great addition (warm or cold) and help to keep you feeling full for longer. Feel free to experiment with other beans you have on hand as well.

 

CoussousSalad

 

 Cilantro Couscous Salad with Roasted Carrots & Chickpeas

  • 4 carrots, sliced into chunks
  • 3 garlic cloves
  • 3 Tablespoons olive oil, divided
  • 2 Tablespoons honey (or agave to make vegan)
  • 1 preserved lemon, skin only and sliced very thinly (optional)
  • 1/2 cup chickpeas, cooked
  • 1 cup couscous

For the dressing:

  • 1/2 bunch of cilantro, divided
  • 1/2 Tablespoon cumin seeds, toasted
  • lemon juice from half a lemon
  • 1/8 cup olive oil (may need a little more to thin out the dressing)
  • 1 garlic clove, crushed
  • dash of paprika
  • salt/pepper to taste

 

Preheat oven to 400 degrees. Combines the carrots, 3 garlic cloves (whole), half the olive oil, honey, and a dash of salt in a bowl. Spread out into a single layer on a baking sheet and roast for 20 minutes or until the carrots are browned and tender (I like mine with a little crunch but keep in for longer if you like them more roasted). Remove from oven and let cook slightly. Once cool enough to touch, squeeze out the garlic from the outer cloves and mix in with the carrots.

Make the dressing while carrots are roasting: In a small food processor, blend together half the cilantro (1/4 of a bunch), cumin seeds, lemon juice, olive oil, garlic clove, and paprika. Pulse until a smooth paste has formed. Add in more olive oil if it is too think. Season to taste and set aside.

Heat the remaining olive oil in a small saucepan over medium. Add in the couscous and cook until toasted (about five minutes – stir frequently). Add in 1 cup of boiling water and simmer for about ten minutes or until the water is absorbed and the couscous is cooked all the way through.

Combine the couscous, carrots, chickpeas, preserved lemon, leftover cilantro and dressing. Season with salt and pepper. Enjoy warm or stick in the fridge for a refreshing snack later.

 

couscous2

 

Slow Cooker Honey Bourbon Barbecue Sauce

January 15, 2013

HoneyBourbonBarbecueSauce

If close up pictures of french fries doesn’t make you want to ditch your soup dinner plans and run out to the nearest diner then I do not know what does. Sorry that I just ruined your diet with this photo. Don’t worry, you can start again tomorrow.

I grew up a firm believer that ketchup was for eggs and barbecue sauce was for french fries. Although I’ve grown out of lathering ketchup all over my morning scramble, I still cannot resist a big side of tangy barbecue sauce to accompany my french fries and tofu nuggets (yes, I am guilty – I do enjoy those processed fake chicken nuggets that you can find in you organic freezer section at Kroger).

Although I am known to still down the occasional fry or chicken-less nuggets, I do try avoid the processed and high-fructose packed condiments that fill our grocery stores. Have your REALLY looked on the back of that condiment jar in a while? It’s a rather upsetting sight. Instead, I usually whip up a batch our this barbecue sauce  and it usually holds me through all summer (and I participate in A LOT of grill outs every summer).

I decided to mix it up and try a new bbq sauce this time around. It’s definitely not the traditional bbq sauce you are used to (I’d suggest using this recipe if you are looking for that) but it’s a great sauce to use for special occasions. It’s a wonderful way to add new flavor to your condiments or to fancy up a side of fries at a party. The bourbon gives it the inevitable and sophisticated alcoholic aroma while the honey helps sweeten and tone it down.

I made this in my slow cooker so I could walk away and not worry about it. But it would probably be made just as easy in a saucepan by throwing in all your ingredients and letting it simmer down to your desired consistency (bet it wouldn’t take more than 30 minutes!).

 

Honey-bourbon-barbecue-sauce

 

Slow Cooker Honey Bourbon Barbecue Sauce

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 12 ounces of tomato sauce
  • 1/3 cup bourbon
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 Tablespoons soy sauce
  • 1 teaspoons Worcestershire sauce
  • dash of hot sauce, optional
  • salt, to taste

 

Heat the olive oil over medium in a small skillet. Add onions and sauté until translucent (about five or so minutes). Add in the garlic and cook for another minute. Remove from heat.

Combine all ingredients in a slow cooker and turn the slow cooker on low. Let cook for 8 hours. If the sauce is too thin after 8 hours, remove the lid and let cook down to desired consistency.

Use an immersion blender to blend into a smooth sauce or leave the small chunks of onions (they are delicious!).

Serve right away or transfer to an airtight container in the fridge for up to a week. If you’d like to keep it longer, freeze it in ice cube trays for easy access to later.

 

honey-bourbon-barbecue-sauce

 

 

Because Nobunny is both saucy and probably a bit alcoholic (yeah -  not really sure what that means either):

Cranberry Mojito

November 21, 2012

Happy Thanksgiving Eve! Do you have the Tofurkey prepped, table set, and diagram of the seating chart made? Then let’s celebrate the calm before the store with a drink, shall we?

I made this cocktail for our Friendsgiving Potluck over the weekend and as I was sipping on it and watching the mint / cranberries swirl around in my glass…I couldn’t help but feel like this would have been even more appropriate for a Christmas gathering. My thought process was fresh cranberries —> cranberry sauce —> Thanksgiving. Boom! Cranberries are served at Thanksgiving and therefore this a great Thanksgiving drink (which, don’t get me wrong, was a FANTASTIC Thanksgiving drink). But the red [cranberries] and green [mint] staring back at me in my glass was filling my head with thoughts of pine trees, sugar cookies, and candy canes.

So let’s agree that this is a great SEASONAL drink and would be smashing at any of your chilly weathered events!

 

 

Cranberry Mojito

adapted from We Are Not Martha
  • White Rum
  • Ice
  • Seltzer Water
  • Lemons
  • Mint leaves

 

For the cranberry simple syrup:

  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh cranberries (+ more for garnish)

 

To make the syrup: In a small saucepan, combine the sugar, water and cranberries. Bring to a boil and turn heat down to low. Let simmer for about ten minutes and remove from heat. Let cool completely and then strain (OR for a more intense flavor move to the fridge for a few hours or overnight before straining).

To make the cocktail: Mix 1 ounce of rum, 1 ounce of cranberry simple syrup, and a splash of lemon juice. Fill the remaining space in your glass with seltzer water and ice. Garnish with mint leaves and cranberries.

 

Parker House Dinner Rolls

November 19, 2012

Morning, Morning! Are you ready for this week? It’s Monday but it feels like it’s Wednesday since most of us (US folks) have Thursday and Friday off. So really…it’s already hump day! Yay!

Anyhow, Wyatt and I hosted a wonderful “Friendsgiving” potluck over the weekend. I was amazed and overwhelmed by all the delicious food that everyone brought! We are already having turkey (well…Wyatt is. I’m holding off for my Tofurkey on Thursday) leftovers and it’s not even Thanksgiving yet! I will admit, having a Thanksgiving celebration a week early did kind of throw me off…I woke up Sunday ready to put on my favorite Elvis Christmas vinyl and wanting to put the Christmas tree up.

We made lots and lots and lots of food for the potluck. First up – Parker House Rolls. I’ve heard a lot about these things little bundles of dough – from instagram pictures of people cradling them (kind of weird) to the Joy The Baker podcast last week…seems like these are a MUST for the Thanksgiving table. After much research (thanks, Wikipedia), I discovered that they were first invented in Boston at the Parker House Hotel and traditionally are served folded in half. I went simple with mine (no folding, thanks) and they were melt-in-your-mouth delicious. Soft, salty, and begging to be lathered in gravy.

 

 

Parker House Rolls

  • 1 1/2 cups whole milk, warmed (to about 100 degrees)
  • 2 1/4 teaspoon of active dry yeast
  • 4 cups all purpose flour
  • 5 Tablespoons unsalted butter + 4 more tablespoons (all of it should be melted)
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons sugar

 

In a large mixer with a dough hook, combine the warmed milk and yeast. Let sit for 5 minutes so that the yeast can activate and foam. Next, add in the flour, butter, salt, and sugar. Turn mixture on low until everything is combined and then increase speed to medium high. Let mix for about ten minutes or until the dough is very soft.

Transfer dough to a greased bowl and cover with a towel. Let rise in a warm place for one hour (or if making the dough ahead of time – let rise for an hour and then put in the fridge overnight. The next morning, bring dough back to room temperature before continuing with the recipe).

Next, grease a 13 x 9 inch baking pan and move the dough onto a floured surface. Knead the dough for a minute or until all the extra air is released. Divide the dough into 24 balls and place in the prepared baking sheet. Cover with a towel and let rise for another hour.

Preheat oven to 350 degrees and Brush rolls with 2 tablespoons of melted butter. Cook for 30 minutes or until golden brown on top. Brush with remaining butter and a little bit of salt.

Serve warm with gravy or butter or jam or all three!

 

VV’s Thanksgiving Suggestions

November 15, 2012

Okay. So I’m not gonna lie. I am starting to get REALLY excited about Thanksgiving. Not only does it mean a  5 day weekend (!!!) but also implies copious amounts of amazing food. My mother emailed me the final menu for the big day this morning and now all I can think about is mushroom gravy, purple mashed potatoes, and Cappuccino chocolate cheesecake. I helped curate the menu (with recipes from some of my favorite blogs like Love & Lemons, SpoonForkBacon, and JoyTheBaker) and cannot wait to spend an entire day cooking in the kitchen.

Anyhow, while my spirits are high on Tofurkey, I thought I’d share a few VV recipes that would be perfect for your big Thanksgiving day!

 

     

1. Oatmeal Molasses Rolls – Soft, gooey, and irresistible when fresh out of the oven

2. Glazed Honey Mustard Brusses Sprouts - tangy and crunchy will help bring variety to your meal

3. Cranberry Pecan Goat Cheese Pops – perfect little appetizer when entertaining guests! Super mobile, bite size, and delicious!

4. Roasted Carrots with Hazelnut & Rosemary - cooking with wine always makes things fancier, right? And these colorful carrots will for sure stick out on your holiday table!

 

 

Also, if you feel like adventuring outside of VV, I highly recommend checking out some of these thanksgiving recipes:

Collard Greens & Blue Cheese Salad (The Healthy Foodie)

Honeycrisp Bourbon Cider (SpoonForkBacon)

Parsnip Gratin with Gruyere (Feasting at Home)

Autumn Brittle (Adventures in Cooking)

Bailey’s Salted Caramel Chocolate Pie (She Wears Many Hats)