Monday, July 2, 2012
Tuesday, June 19, 2012
I basically see mushrooms as soldiers for the devil himself but for some reason a few months ago I was drawn to repin this recipe. Last night Allie and I decided to test it out and it was delicious. The texture was perfect, the flavor was perfect and it was relatively easy/cheap to make. We used pecans instead of walnuts, spread Tofutti cream cheeze on the rolls before toasting them under the broiler and sliced up some fresh basil to top it all off. I was worried that without a sauce they would be dry but there was just the right amount of moisture and tons of flavor. I'll support the purchasing of mushrooms now just to make these.
Sunday, May 27, 2012
I spent the weekend camping in Logan Canyon with Allie, Brandon, Emily, Steve & Alli. I'd never been north of Salt Lake before and Logan Canyon was beautiful. It was so nice to get away for awhile, even though we were dumped with a ton of snow the last night we were there. I can't wait for an entire summer of this.
Sunday, May 13, 2012
I found this recipe on pinterest awhile ago and saved it because the idea of fire roasted tomatoes in a peanut sauce seemed nuts (pun intended, thank you). I finally got around to making it tonight. It was simple, fast, made a TON and tasted spicy, smoky and peanutty.
You can find the recipe here: http://peasandthankyou.com/2011/06/27/vegan-values-noodle-salad-with-peanut-mmmm-sauce/
Sunday, February 19, 2012
My week long birthday celebrations have officially come to an end. I spent last weekend in Vegas with Cynthia, Allie & Kristina and last night Sam and I had a joint party at Candice's house. I really am lucky to have so many people who care about me even though I'm such an asshole sometimes. Thanks guys!
Sunday, January 22, 2012
I've never had split pea soup until last month. In my pregan days, I was the pickiest eater on the planet and split pea soup did not fit into my diet of chicken strips, macaroni n' cheese. Split pea soup was green and full of vegetables and, therefore, sent from the devil himself as far as I was concerned. Now that I have seen the light and know that vegetables are our friends, I want to eat this all the time.
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, chopped
4 cloves garlic
1/2 pkg tempeh bacon
3 bay leaves
1 T soy sauce
1 tsp thyme
1 1/2 C dried split peas
8 C vegetable/chikn broth
1/2 C white wine
Saute veggies in olive oil over medium heat until soft, 10ish minutes. Add garlic and cook for another couple of minutes.
Add broth, seasonings and split peas and bring to boil. Once boiling, lower the heat to medium, cover and simmer for about an hour.
Sometime while it's cooking, fry tempeh bacon in olive oil over medium heat until crisp and set aside. Do not eat it all. Or do and cook more.
After the soup has simmered, you'll have to decide whether you want it hearty and chunky or smooth and velvety. I'm obsessed with my food processor and all things smooth, so I chose the latter. Once it's done simmering, fish out the bay leaves, add wine and season to taste with salt and pepper. If you want it chunky, just add tempeh bacon and dig in. If you're going to blend it, make sure to let it cool before you start and add the tempeh after.
Makes: a ton.
Thursday, January 19, 2012
1 (15 oz) can chickpeas
1/4 C whole wheat bread crumbs
2 T whole wheat flour
1/4 medium sized onion, chopped
4 cloves garlic, chopped
1/2 tsp baking powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
Toss everything in a food processor (no substitute for this!) and pulse until everything is mixed but not pureed mush. Cover and refrigerate for at least half an hour.
Make tahini dressing in the mean time.
When ready to cook, heat olive oil in a skillet over medium heat. Shape dough into balls and flatten into patties. Fry for 2-3 minutes on each side and drain on paper towels when done.
8 tsp olive oil
3 cloves garlic, chopped
1/2 C sesame tahini
2 tsp balsamic vinegar
1/2 tsp salt
Several dashes of fresh black pepper
1/2 tsp paprika
1/2 C cold water
Few sprinkles sugar
2 T Tofutti sour cream
Heat garlic in olive oil over low until fragrant. Dump everything in food processor and blend until smooth. Cover and refrigerate for at least half an hour.
I made a wrap with a whole wheat tortilla, 2 falafel patties, avocado, spinach, hot sauce and tahini dressing and it was dreamy.
Thursday, January 5, 2012
While browsing Tastespotting one day I came across a tasty sounding recipe for a bean soup on this link. The ingredient list was short and sweet and although winter hasn't officially reared her barren head yet, I've been in the mood for creamy goodness. Take that how you will. I feel like soup is something that you just shouldn't ever use a recipe for, but I wanted to try it anyway and made only a few minor changes. Make it. Eat it. Love it.
1 (15 oz) can white/cannelini beans
1 1/4 C water
1/2 tsp salt
3 Tbsp Earth Balance (I also added a few rounds of olive oil)
1/2 C chopped onion
1/2 C chopped parsley
1/3 C celery, chopped
2 tsp liquid smoke
1/4 tsp black pepper
2 Tbsp hot sauce
4 garlic cloves or 1 Tbsp garlic powder
1 large bay leaf (I used a handful of small broken ones which were a bitch to fish out at the end)
1 medium white potato, baked (I used two small red potatoes)
I also added about about 1/2 C of white wine because I'm a booze hound.
1/2 C plain soymilk
Saute onions, celery and garlic in oil and butter over medium heat until soft. Add wine, drained beans, water, bay leaf, salt, parsley, onion, celery, liquid smoke, hot sauce, pepper. Bring to a boil and simmer while potato bakes.
Bake potato in microwave until tender.
Remove bay leaf from pot and set pot aside to cool. Roughly chop potato and set aside to cool.
Toss the potatoes and 1-2 cups of the bean mixture into a food processor ONCE COOLED and puree. If you put hot soup in a food processor the lid will pop off and melt your face with molten soup lava. Patience is good here.
Add the pureed mix to the bean and broth mix and add in the soymilk to thin. You can puree the whole thing if you want, or leave out the food processor step and enjoy a chunky, hearty soup.