Archive for the Vegetables Category

Happy Memorial Day (aka, grillin’ time)

Posted in Dinner, Mushrooms, Recipe, Sandwich, Vegetables on June 1, 2010 by Danni

As you can tell, I posted variations for the carb conscious and the carb lovers. Choose what you wish. It’s delicious any old way. ๐Ÿ™‚

Makin’ Biscuits Like it’s Nobody’s Business (Plus other stuff)

Posted in asparagus, Beans, Cookies, Faux Meat, Italian, PPK, Recipe, Snack, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, Vegetables on May 31, 2010 by Danni

ohmygodifrigginlovecolinfirth!!!

Now that I got that off my chest…let’s talk about biscuits then, shall we? Because I know that’s what you came here for. The carbs. You like them. You all do. We all do. Universally known fact that makes people like be babble. So yeah. I decided to whip some up this afternoon because my mum bought some loverly, luscious, and LARGE (I emphasize large) strawberries (seriously, some of them were the size of small apples…) so she could make strawberry shortcakes (tomorrow’s recipe…). But here’s my basic recipe, that I bet is pretty much the same as the rest of the world’s:

Basic Baking Powder Biscuits

Yields 12 or so

Ingredients:

  • 2C A.P. flower
  • 5 tsps baking powder
  • a pinch of salt
  • 5 tbs vegan margarine (I use Smart Balance Light…yes, it’s vegan)
  • 2/3 C non-dairy milk
  • extra flour for dusting

Directions:

Pre-heat your oven to 450F.

Mix together dry ingredients. Cut in the margarine with your fingers (crumble as you would a streusel topping…make sure you’re able to form some pea-sized lumps)…or with a pastry cutter/knife if you feel like cheating. Add the milk and mix together with a fork until a dough forms. With floured hands on a floured surface, pat your dough lightly into a rollable shape. Roll out to your desired thinness (I like about 1/8-1/4″ for a nice sized biscuit). Cut with a biscuit cutter, place on a greased baking sheet and bake for 12 minutes, until golden and delicious.

Very yummy. Oh and by the way…I finally got around to making the Magical Coconut Cookie Bars from VCIYCJ (since I finally found vegan graham crackers…). My mum’s crazy about them. So, so good. Make them at night, though. That gives you time to chill them without being tempted to eat one.

I’m thinking of making these, plus other cookies for a bake sale that I’m going to be hosting next weekend to raise money for farm sanctuary. Have any other ideas of baked goods? I’m thinking cookies (most likely chocolate chip, peanut butter, snickerdoodles, GF cookies, sugar-free cookies, oatmeal cookies…), maybe some brownies, muffins, cupcakes…I’ll keep you all updated on this…

In the meantime, what are all of you Americans doing for memorial day tomorrow? Grilling? BBQ-ing? Not knowing there’s a difference between grilling and barbecuing? Wondering were on earth the word barbecue came from? All of the above? So anyways, I decided to whip up some chorizo sausages tomorrow to grill up…from VB. They’re so good. I used up the rest of my black beans from my bean dish the other day. I sure do like making seitan. I need a “praise seitan” shirt. Vegan humour is so much fun…

In the meantime, I came up with a little snacky recipe since it got late tonight, fast, and I realized that I had not eaten anything yet. I bring you…

Italian Asparagus:

Serves one

  • 4 oz trimmed asparagus
  • 2 tbs ketchup or marinara sauce
  • .5 oz vegan mozzarella cheese, shredded
  • salt
  • garlic powder

Simply steam your asparagus with your preferred method, top with the tomato-y topping of choice and shredded cheese and salt and spices. Now depending on time and patience, either microwave for a minute or so, or pop under your broiler. Eat. Now. Top with vegan parm or nooch if you want.

That’s all for today. Do tell though, what are you all grilling up tomorrow?

Can butternut squash taste like cheese? Why yes it can…

Posted in Casserole, Dinner, Recipe, Squash, Vegetables on February 25, 2010 by Danni

Guess what? I finally came up with a recipe! MYSELF! Woo! Not some pitiful veganized thing or anything like that…a legit recipe! Anyways. It’s a casserole. A squash casserole. And it’s good. I had it with supper tonight. It gave me another excuse to use my new casserole dish :). My mum and I loved it. My dad on the other hand who is a total cauliflower hater didn’t even try it. Big baby meat head…*scoff* So anyways, here’s the recipe…

Butternut “Cheese” Casserole – serves 4 (1 Cup per serving)

  • 2 Cups Butternut Squash, Cubed
  • 2 Cups Cauliflower, Chopped
  • 1/2 Cup “Milk”
  • 1/2 Cup Butternut Squash Puree
  • 4 oz (1/2 Cup) of your favourite vegan “cheese” grated
  • 1 Casserole Dish
  • 2 9×13 Dishes
  • Patience!

First you have to prep your squash and cauliflower.

Preheat your oven to 375 F. Now peel and cube your squash and place in a sprayed 9×13 baking dish. Cut your cauliflower into flowerets and stems (or just use frozen) and place in another 9×13. Roast in your preheated oven for about 30 minutes, stirring occasionally (squash). For the cauliflower, especially if using frozen, just keep it in the oven until tender. When done, take two cups of squash and two cups of cauliflower and toss in a casserole dish and set aside.

While your veggies are roasting, start your sauce. In a small saucepan over medium-high heat, whisk together your “milk” and butternut squash puree until smooth. Bring up to a simmer. When simmering, stir in half of your shredded “cheese” until melted in. Simmer until thickened to your liking. ย (makes one cup of sauce)

Mix together ย your sauce and veggies in your dish and top with the rest of your “cheese.” Reduce the heat of your oven to 350F and bake for 30 minutes, or until the “cheese” starts to bubble. Actually, I baked mine for 20 minutes and then popped it under the broiler until brown-ish, bubble-y and a little bit crisp.

So yeah. Delish.

The other night I was a lazy little vegan. I made a vegan pizza with store-boughten dough (tee hee…). But it was good. Just a pillsbury thin crust with 1/2 cup of Paul Newman Marinara sauce, 6 slices of vegan mozzarella cheese, a handful of sliced mushrooms, and some kale. Yumm…I was so lazy. Oh well. We all have those days, right?

All in all, I think that I’ve been having a pretty good week. I’ve been able to eat without freaking out too much. I haven’t been exercising myself to death. I’m slightly less anxious about life. I’ve been able to get out of the house AAAAND! The swelling in my feet has been going down! Finally. That was starting to freak me out. Anyways, back to my anxiety. I’m really considering taking up some yoga classes. Sounds like a good way to focus my energy, ya know? ๐Ÿ™‚ Pretty excited…

One thousand apologies!

Posted in Breakfast, Dessert, Lunch, Recipe, Vegetables, VegWeb on January 25, 2010 by Danni

I know, I know. I’ve been the world’s suckiest blogger lately. It’s just…I’ve been feeling a bit off. Remember that stomach thing that I had for the longest time? Well, that’s finally gone after I went on a week long detox. The swelling in my face and feet is gone and everything! I have no idea what that was all about…but anyways. During that week I decided to make my own little ramen soup. Sort of. Here’s the recipe:

Quick and Easy Spicy “Ramen”

Serves: 1

  • 1 4 oz package of Tofu Shirataki Noodles (angel hair works best)
  • 1/2 cup to 1 cup of vegetable stock
  • 4-6 oz baby corn
  • as many veggie add ins as you wish
  • any seasoning. I recommend garlic powder, onion powder, chili powder, cayenne pepper, and paprika.

Drain and dry your noodles. Then just put everything in a bowl and microwave until throughly heated.

Great for a lazy day.

So I have been baking like mad lately. I’ve made numerous cookies, brownies, bars, cakes, biscuits and whatnot. Just haven’t been taking pictures. Wanna know why? Because I was failing at baking. Nothing was working. Until lately. I’ve got my mojo back. I feel if I blog regularly I’ll stay on my mojo. So, an example of something that actually turned out is these cute lil’ cinnamon rolls that I whipped up this morning from a recipe off of VegWeb. It’s really nice because IT DOESN’T REQUIRE YEAST! Yay! :

Ingredients:

2 cups flour (450 g)
1 tablespoon baking powder (15 g)
1 teaspoon salt (5 g)
6 tablespoons vegan margarine (90 g) — I use Earth Balance
3/4 cup soy milk (0.2 liter)
2 tablespoons melted margarine (30 g)
1/4 cup Sucanat (60 g)
1 tablespoon ground cinnamon (15 g)
Icing:
1 teaspoon margarine, softened (15 g)
1 cup vegan powdered sugar (225 g)
soy milk

Directions:

Mix dry ingredients first, then cut in margarine.

Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency).ย  Do not over mix!

Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle — about 8 inch by 16 inch (16cm x 32 cm).ย  Using a pastry brush, coat the rectangle of dough with the melted margarine.ย  Then spread the Sucanat and cinnamon over it.

Roll from the long end, forming a tight roll.ย  Cut rolls about 1 inch (2 cm) thick.ย  Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.

While rolls are baking, make icing by mixing margarine and powdered sugar.ย  Slowly add soy milk to reach desired consistency.ย  spread on rolls while they are still warm.

note: the rolls themselves are not sickeningly sweet, which makes for good contrast with the icing.ย  compared to other cinnamon roll recipes, this one is extremely quick and easy, but still soft and tasty!

Makes: 16 servings, Preparation time: 15 minutes, Cooking time: 15 minutes

Actually, I made mine larger, so I only came out with 8 normal-large sized rolls. Everyone in the fam loves them. Half the batch has already been eaten up!

So speaking of food that the omnis love, has anyone else ever made the Cinnamon-Walnut Coffee Cake (pg. 41) from La Dolce Vegan? Well, I just decided last week to make it, and my dad ate up TWO batches. Yeah. Within a week. The only sub I made was subbing Fat Free Nayonase for the faux sour cream. No pics, sorry. Next time, I promise. ย Also, I’ve also just found two things out: one being that I’m obsessed with broccoli. It smells, and tastes awesome and it is like the miracle food vitamin and mineral-wise. And two being that I really love making soup! I decided to make and freeze up a batch of the Cheesy Broccoli Soup from Skinny Bitch in the Kitch. It was great ๐Ÿ˜€ It only made up 6 cups instead of 7 but you know…what ev.

This post is brought to you by the letter “C”!

Posted in Chirstmas, Chocolate, Cookies, Dessert, Recipe, Vegan Cookies Invade Your Cookie Jar, Vegetables, VegWeb on December 26, 2009 by Danni

Back again! And how may I ask was everyone’s Christmas? What did you get? What did you have for dinner…or brunch…or whatever you do…well I had a pretty good day yesterday. I got a nice new camera from my mum…a Nikon Cool Pix S620! Woo hoooo! It’s so nice….I love it. So I will be doing much more photography for the blog ๐Ÿ˜‰ I promise. Yeppers. Also got a laptop cooling pad, some clothes, makeup, yoga/stress-relieving gear, perfume, La Dolce Vegan (from my aunty <3), boots, a faux leather jacket, a RAD melon slicer…..um yeah. Lots of good stuff. The dinner went pretty well, too…I brought:

Roasted Brussels Sprouts

Serves: many

Pre-heat a fairly large cast iron skillet. Prep your brussels by taking off the outer leaves and x-ing the bottom of the sprout. Now, simply just spray your pan with pam (or use a drizzle of olive oil if you want – it’s not necessary), put in your brussels and add as much garlic powder/salt, salt (if you’re not using garlic salt already), and onion powder. Now that that is all together, add some water to your skillet…just enough to cover the sprouts half way or a little less. You may have to add more throughout the cooking process, so keep watch. I have no times for this – just cook until the sprouts are tender. The time really varies for the amount of sprouts and their size. Well, I guess this is more of a pan-sear than a roast, but whatever. Who cares haha. They’re delicious. Everyone (who tried them…) at Christmas dinner loved them.

My Variation on VCIYCJ’s Linzertorte Thumbprint Cookies:

I’m not going to post the exact recipe, only what I changed. I subbed peanut butter instead of hazelnut butter, chopped walnuts instead of chopped hazelnuts, and a dollop of Belgian dark chocolate spread instead of jam. They were delicious. Just bake as per the recipe.

So that’s all that christmas wrote. Oh, not quite – here’s just a fun picture of me and my cousins. I’m the one squatting at the bottom with the coffee haha…

So today I’m off to the store to hit some after Christmas sales (time to buy books!) and to Wegmans. All of my Almond Breeze is gone! Ahhhhhg! THe horror the horror! Oh, and of course to the movies. We’re hitting up It’s Complicated. I’m so excited. I love Alec Baldwin.

Weekend Roundup. (Plus next week’s blog challenge and Thanksgiving plans)

Posted in Cakes and Cupcakes, Fat Free Vegan, Recipe, Vegan Cookies Invade Your Cookie Jar, Vegetables, VegWeb on November 23, 2009 by Danni

Well, I didn’t get as much cooking and baking in this week as I wanted to…for a few simple reasons. One, I wasn’t home that often during meal hours. Two, I was lazy and felt like crap most of the week. Three, I couldn’t really find much on Vegan Dad that appealed to me. Sad to say. I’m really not much into fake meat. I wish there were more veggie dishes….Oh well. Everything shall be different next week. I’ll be home for over half the week, it’s thanksgiving, AND it’s Fat Free Vegan week of the challenge! Woo hoo! There are so many recipes I want to try (and some I’m actually using for T-Day!). Speaking of T-Day…I have quite a few ideas. Instead of just going totally normal and bland and “just veggies” like some people would expect, I’ve decided to bring along some plain ol’ veggies AND some “crazy” vegan faire as well as a yummy vegan dessert or two that everyone will love! (Except mum…since she’s allergic to pumpkin ๐Ÿ˜ฆ how sad. She can’t enjoy the deliciousness) So here’s the menu thus far:

Now onto recipes for this week’s challenge. Unlike this week, there are more recipes I’ll try spontaneously next week. But I have a few ideas…

But I definitely want to try some recipes with portobellos. Or I’ll just eat them plain haha…but why not try something new? New is good…

 

As for today, I was bored so I decided to make a cocoa-applesauce cake from a recipe off of VegWeb. I halved it, and it turned out really yummy! Really more like a spice cake than a chocolate cake…but very enjoyable.

Also I’ve been obsessed with these frozen veggies from Target lately…it’s a California Blend…broccoli, carrots, and cauliflower…great for if you’re feeling lazy ๐Ÿ™‚

 

Oh and I FINALLY bought Vegan Cookies Invade Your Cookie Jar today! Woo hooo! Great recipes…I can’t wait to try them ๐Ÿ˜‰