?

Log in

entries friends calendar profile Previous Previous
museone
I decided to switch to another blog site.

If you are still interested in our vegan eatin . . . check out my pleasantly plump vegan food blog
1 comment or Leave a comment
Mock lunch "meats" are not bad. I do not think they taste like what they say they taste like per se, but they are a nice alternative when you are craving something hearty to bite in to on a sandwich. Our favorite brand is Yves, just be sure to read the labels since some products have eggs. I love the "ham" and "salami" mock meats and Jared digs the "bologna." Whole Foods had Yves at 2 for $3 so I picked up some "ham and "salami." I am not a huge breakfast or lunch eater so I had a half sandwich with Vegenaise and "ham" on oat bread that was covered in Earth Balance and grilled just like you would a grilled cheese. So good! I cut my half sandwich in half so you can see the "ham" better.
I picked up some BBQ chips by 365 brand, which I guess is Whole Food's store brand. Oh my! They are sweet, smoky and cut like a kettle chip. Dangerously good! I had to have a few with my grilled sandwich.
Photo Sharing and Video Hosting at Photobucket
Leave a comment
Tonight I am making either thai red curry or thai peanut curry tofu . . . usually this is a last minute decision with the addition of natural peanut butter to a red curry sauce. As a side, I decided to make spring rolls. I like to test things out before making it for Jared, just in case it sucks.
To make the rolls, I first poured boiling water over rice noodles to cook them a bit. While the noodles cooked I grated a carrot and a piece of ginger and then soaked the carrot and ginger in soy sauce, teriyaki sauce and sesame oil. I shredded a bit of green cabbage and sliced some green onions. I drained the noodles and soaked both rice based (2) and tapioca based (3) spring roll wrappers in cold water. I found the tapioca wrapper much easier to work with but it is less traditional for a thai spring roll. I rolled everything up and shallow fried the tester spring roll (made with a tapioca wrapper) in canola oil and served it with a bit of sweet thai chili sauce.
Jared and I have 4 spring rolls for dinner tonight (they are pretty small), 2 of each type of wrapper.
Tester spring roll:
Photo Sharing and Video Hosting at Photobucket
Leave a comment
I decided the pinto bean is by far my favorite bean. It has a creaminess that can't be matched. Tonight I made this easy pinto dish by sweating some sweet onions until very soft. I added fresh parsley, sea salt, black pepper, cayenne pepper and chipotle pepper and a can of pinto beans to the onions. After everything cooked together for a bit, I mashed some of the mixture with a potato masher. These were so good!
I also made a salad with some left over bow tie pasta. The salad had the pasta, avocado, red onions, grape tomatoes, fresh parsley and fresh cilantro. The pasta and veggies were topped with a dressing that had lemon juice, apple cider vinegar, canola oil, shallot, agave, sea salt and black pepper.
And since it is summer, I boiled up some delicious sweet corn. YUM!
Photo Sharing and Video Hosting at Photobucket
2 comments or Leave a comment
We got some hickory smoked tempeh strips so we made mock BLTs. Our version has the crispy tempeh strips on toasted oat bread with Vegenaise slathered on both sides with tomato, thinly sliced onion (we used red onion) and lettuce (we had red boston lettuce). This actually tasted like a BLT. I think I like these tempeh strips better than ones I have made at home. They get the strips thinner than I could ever get, so the texture was more bacon like since they got so crispy.
The salad had thinly sliced cucumbers, celery, green onion and sugar snap peas. I dressed the salad with lemon juice, balsamic vinegar, agave nectar, sea salt, black pepper and olive oil. I served the salad in left over red boston lettuce cups and homemade croutons.
Photo Sharing and Video Hosting at Photobucket
Close up of the TOLT sandwich.
Photo Sharing and Video Hosting at Photobucket
Close up of the salad.
Photo Sharing and Video Hosting at Photobucket
Leave a comment
I made another batch of my tomato sauce today. We got fresh basil from the farmers market today and I added a ton of it in the sauce this time around. I boiled up some penne rigate to go with the star of the plate tonight: Fried Eggplant! For the eggplant coating I made a flour mixture that had 2 parts unbleached white flour, 1 part corn starch, 1 part yellow corn meal, a few shakes of an italian spice blend and garlic salt. I soaked the sliced eggplant in salt water to leach out the bitterness eggplant seems to have. I made a egg replacer by mixing 4 tbsp ground golden flax seed and about 3/4 cup of warm water. I drained the eggplant, lightly coated them in the flour mixture, then into the flax egg replacer and then back into the flour mixture. They were shallow fried in a blend of canola oil and olive oil. Both the penne and the fried eggplant slices were covered in my homemade sauce. This was utterly amazing and still steaming in this photo.
Photo Sharing and Video Hosting at Photobucket
2 comments or Leave a comment
Yesterday I checked out all my favorite vegan food blogs and everyone did some kind of pie. I decided to make a peach galette type pastry last night since we had some awesome peaches laying around. I made a basic pie crust with flour, Earth Balance "buttery"sticks, sea salt, sugar and ice water. I then made the peach filling by cooking the peaches a bit on the stove with lemon juice, sugar, cinnamon and nutmeg (can you tell we love cinnamon and nutmeg in this house???) and thickened it up with a corn starch slurry. After the dough rested in the fridge for about an hour I rolled out the crust and made a boarder so the peach juice wouldn't run out. I then strategically placed rows of my cooked peaches and sprinkled the top with natural sugar. It was baked until the crust was golden and the peaches were bubbly.
This wasn't as good as the apple galette I made maybe a month ago but was still pretty good.
Full view:
Photo Sharing and Video Hosting at Photobucket
Corner shot:
Photo Sharing and Video Hosting at Photobucket
1 comment or Leave a comment
Jared and I played tennis this morning (of course) and lazed around the apartment watching movies. I took a nice American nap and Jared made us some of his delicious fried potatoes and onions for an early dinner tonight. His potatoes and onions are seasoned with garlic, salt, pepper, cayenne, celery flakes and cinnamon. He had his with a veggie burger and I had mine with a few sliced tomatoes.
Happy fourth everyone!
Photo Sharing and Video Hosting at Photobucket
Leave a comment
This is one of our favorite things to eat and something we have made several times. Jared got off early today and so after we played tennis I made this wonderful chowder. The basic recipe idea came out of Sarah Kramer's book La Dolce Vegan!: Vegan Livin' Made Easy but I of course modified it a bit. I sauteed leeks (white and light green parts only), sweet onion, carrots, celery and garlic together until soft in olive oil with sea salt and pepper. After a few minutes I threw in yukon gold potatoes, veggie stock, freshly ground nutmeg and a dash of cinnamon . . . weird spices I know, but it so works!!! After about 20 minutes of cooking I blended everything together with my emulsion blender leaving several chunks of potato and carrot. Lastly I stirred in oat milk and fresh white corn which I scraped off the cobs myself and added a bit more sea salt, pepper and nutmeg at the very end. Man it was so thick and creamy. It was served with fresh baked bread from the farmer's market. We are so happy and full!
Photo Sharing and Video Hosting at Photobucket
Leave a comment
I love chai tea. I love it ice cold. I learned how to make this delicious drink probably 8 years ago from one of my best friend's partner and I have been making it ever since. Since it is traditionally made with cow's milk and honey, I had to veganize it which was very simple!
My version goes a little like this, although it does change from batch to batch . . .
I fill up a pot with water, probably 6-8 cups. Depending on the amount of water I usually put between 2-4 tbsp of loose tea. I use Jasmine tea but sometimes I use a blend of Jasmine tea and Green tea, both of which you can get at any asian market in loose form. Next I add 10-15 cardamon pods, 2 cinnamon sticks, 5-8 star anise, 10-15 cloves and 5-10 whole peppercorns. I like my chai on the spicy side, but if you don't you can use less of these spices. Once this all comes to a boil I shut off the heat and let it steep for about 10 minutes, or until it has a nice dark tannic look and smells amazing. I strain this mixture in to my butterfly jug with a cheese cloth lined strainer. I stir in natural sugar, which could be anywhere from 1/4 to a 1/2 cup, depending on the amount of tea and the desired sweetness . . . I like mine on the sweet side, to match the spiciness. Once the mixture cools down a bit I add soy milk until it is pale in color and creamy in taste.
Photo Sharing and Video Hosting at Photobucket
Leave a comment