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Showing posts from October, 2012

Butternut Squash Gratin

As I said earlier today,  Vegan MoFo 2012 is drawing to a swift end and I'm totally going to miss all of you! If you think you might miss me too, don't fret! You can subscribe to my posts via email just by entering your email address in the box to the right, or you can use the facebooks to keep up with my mouth watering posts. Just because Vegan MoFo is coming to an end doesn't mean I am. I will continue marching forward with more vegan food porn for your eyeballs.

I have to say I have fully enjoyed myself during this vegan month of food. There have been some great dishes and some awful ones (y'all didn't hear about those, obviously).

Here are some of y'all's favorites:
Yam Falafel Gyros with Pumpkin Hummus
Butternut Squash Pot Pie
Broccoli Polenta Cakes
Deconstructed Baked Banana Split for One
Cheezy Creamy Broccoli Casserole
Buffalo Wangs with Ranch
Brussels Sprouts and Shrooms

But let me tell you this right now: this dish is my favorite of all favorites during …

Banana Blackberry Muffins

Today is the last day of Vegan MoFo 2012, and I'm totally going to miss all of you! If you think you might miss me too, don't fret! You can subscribe to my posts via email just by entering your email address in the box to the right, or you can use the facebook to keep up with the posts.

I have to say I have fully enjoyed myself during this vegan month of food. There have been some great dishes and some awful ones (y'all didn't hear about those, obviously).

Today, I will be doing a double posting one spectacular dish that I totally recommend for dinner tonight, and this one. Banana Blackberry Muffins. These guys are sweet because they have no sugar in them (see what I did there?). I used maple syrup instead, and I just think they turned out real swell.

If you need a quick breakfast for mornings on the go make sure you have some of these stashed away and on hand. They are the bee's knees.


3 bananas
1/4 c oil
2 c whole wheat flour
1 tsp salt
1 1/2 tsp baking soda
3/4 c map…

Broccoli Stuffed Tomatoes

I'm really no good at this introducing the food thing. I love to cook. I'm good at it. Writing long, detailed stories about the food I cook, I'm not so good at.

Usually there is no story behind the dishes I make. There is no interesting tidbit of info. What generally happens is I make food, and I like it; so I share it. Is there anything wrong with that?

I sure hope not. I'm keeping this short; you're probably just like me and scrolled down the page until you saw the ingredient list.

Well here you go:

1 1/2 c chopped fresh broccoli
4 tomatoes
1 tsp lemon juice
1 onion, chopped
1 tbsp Earth Balance, or other vegan butter
2 tbsp all-purpose flour
1/2 c almond milk
1/4 c vegetable broth
2 tbsp Rawmesan
1 tbsp minced fresh basil
salt and pepper, to taste

Preheat your oven to 350.While your oven is getting all toasty, dry fry (that's what I call it when you saute something without any oil or liquid...Yeah it's a technical term.) the broccoli until it's tende…

VeganMoFo: Butternut Squash Pot Pie

Nothing says comfort food like a warm pot pie on a cold fall evening. It warms the heart and the soul, and I think my VegFam would agree.

Normally, I would try to say something witty or funny, maybe even punny, but for this pot pie really all I can say is that it is beautiful. It looks beautiful. It tastes beautiful. Hell I may even paint a portrait of it. That's how beautiful.


1 sheet of vegan puff pastry

Filling:
1 butternut squash, diced
3-4 c oyster mushrooms, sliced
2 celery stalks, sliced
1 large carrot, peeled and sliced
Preheat the oven to 400 and roast butternut squash until it's tender; about 40 minutes or so. While the squash is roasting get started on the sauce.
Sauce:
1 onion, diced
1/4 c vegan butter
1 tbsp flour
3/4 c veggie broth
1 tbsp non-dairy milk
2 tbsp white cooking wine
1/2 tsp thyme
1/2 tsp rosemary
pepper, to taste
melt the butter in a large heavy bottom pan. When the butter is melted toss in the onion. Cook until just starting to brown. Add in the flour and let coat…

Vegan MoFo: Chocolate Cookies

What's not to love about these cookies? No seriously, I'm asking. They are easy to make, soft and gooey, and best of all, they are oh-so-chocolatey.

I love them because they don't require chocolate chips, which I can never keep hidden from BandMan for very long, and they are super versatile. You can literally use any kind of dried fruit you'd like. In this batch I used 1/4 cup of dried cranberries and 1/4 cup of dried currants. Yeah don't be afraid to mix it up. Trail mix it up. Oh yeah that sounds good. Maybe next time. Also, don't like coconut? Scrap it! Try some chopped nuts instead.

Either way get on this; get on this, NOW. You'll be hugging yourself later for taking a measly 10 minutes out of your day to make you happy.


1 1/2 c flour   

2/3 c unsweetened cocoa   

1/2 tsp baking soda   

1/2 tsp table salt   

1 c turbinado sugar   

1/3 c vegetable oil

1 tsp vanilla extract   

3/4 c hot water

1 c dried coconut
1/2 c dried fruit
Preheat that oven to 350.Si…

VeganMoFo: Butternut Squash and Beet Stack

This is one of those dishes that just kind of happened; I was planning a romantic dinner for BandMan and myself, but felt much too lazy to go to the store and get anything. So I decided to make due with what was in the fridge.

So, I opened her up and found beets, a butternut squash, kale, and some quinoa. Ok, so the squash and quinoa were in the pantry but let's not argue semantics here. I served this beautiful dish with quinoa with garlic and kale.


1 small butternut squash
4 beets
1 batch of Pesto
1 batch of Cashew Cream Sauce
Preheat the oven to 375Prepare a batch of pesto and let sit. Slice the beets and butternut squash and pop those suckers in the oven until they are tender. This could be 30-60minutes or so.While they are in the veggies are in the oven and the pesto is sitting, prepare the cashew cream sauce. When you are ready to plate, lay down the butternut squash and top with a tsp or two of pesto. Top with a beet slice and add some more pesto. Repeat as many times as you wish…

Vegan MoFo: Easy Peazy Pesto

Do you love basil? Cause I sure do! The only think I love more than basil is pesto and I love to put it on everything.

Try this out and spread it on everything!


2 c, loosely packed basil
1/2 c pine nuts
2 cloves fresh garlic
1/4 c olive oil

1 tbsp lemon juice
Sea salt, to taste

Throw everything you got, save the lemon, in to your blender, and make paste, post haste!Stir in the lemon juice and store for an hour or so to meld the flavors into peaceful harmony.

Vegan MoFo: Broccoli Polenta Cakes

Today, I realized that we still had some of BandMan's Bomb Spaghetti Sauce leftover in the fridge, so I asked him for suggestions on how to use it up. BandMan requested polenta cakes, and I was all for it. Any time I can have grits, I am game.

If you haven't seen, or tasted, BandMan's Bomb Spaghetti Sauce then you probably don't realize how awesomely filled with veggies it is, and that's what I think I love about it (well, that and it's delicious). Even though a single serving probably has more veggies than the average American consumes in a day, I still wanted a bit more. So I added in some itty bitty, mini broccoli florets to the polenta and foodgasms were had by all.

Never had a foodgasm? Well here's your chance.



3 1/2 c veggie broth
1 c polenta
2 tbsp olive oil
2 stalks broccoli, finely chopped
Bring the broth to a roaring boil. Add in polenta, olive oil and broccoli.Cover it up and it let it simmer on low for 15 minutes or so. Oil a muffin tin and spoon mi…

Vegan MoFo 19: Breakfast Shrooms on Toast

I am not the biggest fan of breakfast. I mean I eat it everyday, but in the morning when I'm pre-coffee the last thing I can think about I seating. In fact, the only thing I can think about is getting coffee in my body.

So breakfast for me is usually fairly simple: a piece of fruit, oatmeal, leftover supper from the night before, etc. most of the time I have tofu scramble in the fridge just dying to be reheated and ate, but on this particular morning, I was all out. Thus, my new favorite breakfast dish was born.




1 onion, chopped
1 1/2 tsp garlic powder
3 c sliced oyster mushrooms
2 tbsp fresh lemon juice
Salt and pepper, to taste
Parsley
2 slices of your favorite bread, toasted

Sauté the onion in a pan until the onion starts to brown. Add the mushrooms and sprinkle in that garlic powder. Cook for about a minute and then add in that lemon juice. Cover the pan and cook until the shrooms are at your liking. Remove from heat. Toss in the parsley, salt and pepper. Rest atop some buttered toast…

Vegan MoFo: Deconstructed Baked Banana Split for One

It's no secret that BandMan is a chocoholic. So you can imagine my surprise when I opened the pantry to find chocolate chips still in there (I didn't even have to resort to the super secret stash)! But one thing you don't know about BandMan is that he eats a banana nearly every morning with raw almond butter (it's his dessert after breakfast); so naturally when this dessert conceptualized in my vegan brain there was no question on whether or not to try it. And there was no question who should be my taster. BandMan is an expert in this field; not only is he a smoking hot, super talented, successful musician, but he is also a fantastic, soon-to-be-published baker (which might explain why he's a sweets monster).

When I asked BandMan if he liked it, he responded: "I'm sorry I totally meant to compliment you, but I've been distracted with my tongue in this bowl." 


1 banana, sliced
1 oz vegan chocolate chips
2 tbsp canned coconut milk
1 tsp maple syrup
1 t…

VeganMoFo Still: Cheezy-Creamy Broccoli Casserole

Raise your hand if you know that guy, or gal, who swears on the Milky Way that broccoli is their arch enemy. *hand raised*

If you really want to mess with their heads, blind-fold them and let them eat a spoon full of this. They won't even care about the broccoli; all they'll care about is getting seconds (and thirds)! Or at least that's how it was in our house. BandMan, VegKid, and I obliterated this dish. There were leftovers, but only because we literally had to force ourselves to stop eating (we ate the remaining leftovers for lunch the next day).


I totally recommend you give this lil casserole a spin around the block. You won't regret it. Even if you hate broccoli.





1 c non-dairy milk

2 tbsp vegan butter
2 tbsp tamari
2 tbsp tahini

1 tbsp fresh lemon juice 
1/4 c nutritional yeast

1/4 cup raw, unsalted cashews

2 tbsp cornstarch
2 tsp stone-ground mustard
4 garlic cloves

1 c quinoa
2 1/2 c broccoli florets, chopped into the tiniest, cutest, little florets you've ever s…

VeganMoFo: BSprouts and Shrooms

I'm pretty sure I've told you all this a million times but I love brussels sprouts! At one point in my life, I actually entertained the idea of marrying these little yummy dudes, but guess what I found out? It's illegal to marry food! Who knew right?!


This dish would definitely convert any none BSprout fans into full fledged stalkers. Everyone at the ShugaShack was feeling this dish. I served it along side some maple glazed carrots, and had to do some real plotting and scheming to make sure I had some left over for lunch the next day. Did I mention I had to plot and scheme against myself?! Yeah. That happened.





4 c Brussels sprouts, trimmed and halved
1 onion, quartered and thinly sliced
4 cloves garlic, thinly sliced
2 c sliced oyster mushrooms
3/4 cup vegetable broth
1/2 tsp liquid smoke
salt and freshly ground black pepper to taste
Brown the sliced onions in a skillet with a little bit of olive oil.Add the garlic and cook for another minute. Take the onion and garlic out of the…

VeganMoFo: Stuffed Shells 2 Ways

This is the final installment of food porn from the recent vegan feast. I gave you the scoop on those yummy little crostinis; then, I told you about the suggestion from HippieMom, Spinach Artichoke Dip; there was even a guest blog by ChefMom on her delicious Autumn Panzanella Salad, and now on to FroBoy's request: stuffed shells.

I've made these little guys before and they were amazing, but the one thing that made these guys better than the original recipe was BandMan's Bomb Spaghetti Sauce. Seriously, that jazz is so groovy, I literally find myself eating it with a spoon when I find some in the fridge. Yeah it's that good.

After the music (thanks Sun Blood Stories) and the feasting was over, I found quite a bit of Autumn Panzanella Salad extras, minus the fried bread chunks because someone picked them all out. There weren't a lot of leftovers because the salad wasn't anything less than amazingly earth shattering, but because ChefMom always cooks enough to fee…

Vegan MoFo: Stuffed Mini Pumpkins

It's that time of the month in October when the whole family is anxious to carve pumpkins. So we headed on down to the local farmer's market to hand pick our pumpkin victims, and while we were there I saw the sweetest little mini pumpkins; which sent my food brain into a tizzy.

Anytime that happens I just start buying stuff (this typically only applies to food). So I went home, opened the pantry and started yanking stuff out. This is the result, and given the chance to do it all over again, I wouldn't change a damn thing. 


3 mini pumpkins, halved from stem to tip and de-seeded
1 tsp coconut oil
1 onion, chopped
1 tbsp ground ginger
2 tsp panch phoron
1 habanero, de-seeded and chopped
1 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 c quinoa
1/2 c water
1/2 c coconut milk
salt, to taste
1/2 c raw cashews
1/2 c whole almonds, toasted
Preheat your oven to 400. Put the pumpkins cut side down on an oiled baking sheet, and bake for 10 minutes.In a big sauce pan heat up the oil…

VeganMoFo: Guest Blog - Autumn Panzanella Salad

ChefMom here.  I’ve been invited to guest blog by my daughter, the vegan with a kitchen, with no fear to use it!
I just love bread, especially a rustic artisan bread, brushed with olive oil and fried, hence my love for Panzanella Salad. When you think of Panzanella Salad (if you ever think if Panzanella Salad) you probably picture, plump ripe summer tomatoes, freshly grown cucumbers, peppers and other veggies and herbs from you garden, tossed with grilled bread and a simple vinaigrette.  Since I don’t want to wait for summer to come round again, and the best part of the salad is the bread anyway, my ChefFriend, and co-worker came up with this delicious Autumn Panzanella Salad. It’s very forgiving and you can use most anything you have in the vegetable bin, so let your imagination write the recipe.

You won’t be sorry if you try this recipe, who doesn’t love fried bread?!


1 butternut squash, peeled and cubed (1” cubes)
1 tbsp olive oil
1 tbsp fresh thyme, stripped from stalk and rough c…

VeganMoFo: Spinach Artichoke Dip

One thing HippieMom suggested we make for the music and feasting (if you don't know what I'm talking about, but you want to be in the know, click here) was Spinach Artichoke Dip; and since she was a guest at the ShugaShack for a week, I thought I ought to oblige her (well that, and I love her).

Just so happened, I had nearly everything I needed to make this savory snack and think I managed to pull it off (with some help from HippieMom) without using any crap substitutes.

So here is a somewhat healthy, no crap allowed, spinach artichoke dip to tote around to all your pending holiday get togethers.


1 c cashews
3/4 c non-dairy milk

1 tsp Better Than Bouillon veggie base
juice from 1/2 a lemon
2 cloves garlic
3/4 tsp sea salt
1/2 tsp ground mustard
freshly ground black pepper to taste

2 tbsp ground flax seed
3 tbsp nutritional yeast flakes
1 can artichoke hearts, drained
2 c spinach leaves, divided 

Preheat oven to 425. In a blender, combine all ingredients except for the hearts and …

VeganMoFo: Tomato & Roasted Zucchini Antipasto

On the eve of HippieMom, FroBoy, and Sammich's departure from this fair city of trees, a grand feasting took place, of which there was a multitude of dishes, which subsequently means there will be a multitude of recipe posts; this being the first.

Let me start off by saying that the few things I know about all things Italian, I learned from The Sopranos, and I somehow ended up with an Italian angle for the feast. It was more of a challenge to cook Italian then it was to cook for carnivores, which I think I was successful on both counts.

The feast came equipped with live music from Sun Blood Stories, and attracted a fair-to-middlin' size crowd (we had somewhere around 20 folks in our little 1,100 square foot ShugaShack).

These little antipasto crostini's were the first to go. The platter they sat on, was licked clean by VegKid, once the dust settled from the guests' initial decent on the buffet-style spread.

With the holidays comin' 'round the mountain, I sug…

VeganMoFo: Vegan in Boise

I mentioned in previous posts that my hetero-life partner is in town with family in tow. With that being said, I'd like to apologize for my lack of creativity in the kitchen and my overall general laziness that has, and will be gracing this blog for the remainder of this week.

The only thing I think we love more than eating is eating out and we have been doing a lot of that! So this post is all about my favorite vegan friendly joints here in Boise.

Go ahead, start planning your trip here; the food alone is worth it.

Jenny's Lunch Line:

Jenny's is a cool joint. The menu is different everyday and there is almost always something vegan friendly there to consume for lunch. There is ALWAYS delicious vegan cookies; BandMan is the baker there and ChefMom is the head honcho.



MaiThai:

Holy Moly I love this spot. The food is amazing and the staff does a great job of making you feel like royalty. They seriously have the best vegetarian/vegan menu in town. It comes equipped with a gorge…