Sunday, March 25, 2007
Spring salad mix, with baby spinach.
Tomato and cucumbers.
Steamed broccoli and carrots.
Mix together, cover with the dressing below.
Ranch dressing packet mix,
leftover homemade vegan sour cream,
Ring of Fire Chipotle & Roasted Garlic hot sauce (which I'm fairly positive is vegan.)
But I miss it now!
Blini is a crepe-like pancake. Mine had a buttery scrambled egg filling.
That's what I get from randomly choosing a recipe from the web without checking to see that it had tons of good reviews first. They weren't terrible... it's just that bread making involves a considerable time investment (not to mention the kneading!) I may try these again with some tweaking I think.
These are made with kneaded, seasoned, wheat gluten and then baked. Glaze with a your favorite yummy BBQ sauce.
BBQ sauce is the literally only thing we have in our house right now that has high fructose corn syrup in it. Does anyone know a good brand without it??
High fructose corn syrup is the devil.
I hate HFCS... But these vegan ribbies, they are goooooooood!
Mushrooms are good.
Stuffed mushrooms are great.
I made these up last week and thought that seasoned bread crumbs would be too plain.
So, I added some mashed silken tofu and nutrional yeast.
They were good. But next time I'll just leave them alone. The creamy stuff totally overpowered the mushroom-y goodness.
Yeah... I burned the tops too. :P
Tuesday, March 13, 2007
I am a sneaky Mommy, you see! The cookies I usually make are super-filled with great things like fiber, bananas and flax. If I do use chips, they are carob chips. It's really more like breakfast in a cookie.
This week I was in the mood to make some carob chip cookies. Of course, we happened to be out of carob chips. I have to buy ours online, due to where we live... so, it's not like I can just run out and grab some. Instead, I went to the grocery store (with low hopes) that I might find an "accidentally vegan" bag of chocolate chips. To my surprise I did!
Baker's brand, Semi-Sweet Chocolate Chunks are vegan! Spread the word!
So here is a (somewhat blurry) photo of our BAD-for-you chocolate chunk cookies from this week.
My husband reminded me, as he had a mouthful of cookie, that they aren't really that bad for you since they're still made with, half whole what flour, Earth Balance, Ener-G egg replacer and flax. He is sort of right... and I just think the vegan chocolate chunks look so nummy! Now, if only they made carob chunks...
I love it all!
Vindaloos, Malai Kofta and Ooo Peshawri Naan!
It makes me want to stop blogging right now and run out to get some from our local Indian restaurant!
Indian food is traditionally made with ghee and therefore, quite often not vegan. I do not make my curries with ghee. However, due to the many vegetarian options that Indian cuisine provides, I tend to overlook the ghee factor when eating out.
Anyhow, here we have Chana Masala (Curried Garbanzo Beans)
I make curries quite often and I have to say that this has been my best EVER. I make my garam masala from scratch and I have been perfecting it for some time now. I can never get my hands on cardamon and it's probably the best it's going to be without it.
I am so pleased with the way the Chana Masala turned out. It is so good, in fact, that I made it Sunday for lunch, we had the leftovers for dinner, and then I made an ENTIRE new batch for lunch Monday. Today (Tuesday) both my husband and I will be having those leftovers for lunch. Hmm... 11:30am? Close enough to lunchtime for me!
Friday, March 9, 2007
Eggplant Parmesan is usually fried, then baked.
Instead, I bake mine twice.
Finally stack in this order: eggplant, un-cheese & then sauce (Using the mock cheese as a barrier between the eggplant and the sauce helps keep the eggplant crispy!)