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Showing posts from December, 2012

Philly CheeseSteak Sandwiches

This sandwich was inspired by a few key events: 1) hunger, 2) BandMan's suggestion that we have sandwiches for lunch, and c) a dish I made a long time ago with dried enoki mushrooms that would take more time than I'd like to spend typing out the long explanation (not to mention, you'll probably get bored reading it; hell, you're probably bored now).

Just know that this is a crazy delicious sammich that deserves respect. Annnnnd a nice cold frothy beer served next to it.



Hoagie Rolls

Cheese:
cashew cream sauce
2 tsp stone ground mustard
2 tbsp nutritional yeast
1 tbsp vegan butter
1 tbsp flour
1 tbsp almond milk
Combine all ingredients into your blender and give 'em a whirl. When you're ready to stuff your face, heat the cheese sauce on the stove. Steak:
olive oil
1 onion, sliced
2 oz of dried shiitake mushrooms

9 mini sweet peppers
2 tsp dried oregano
1 tbsp montreal steak seasoning
1/4 tsp liquid smoke
salt and pepper, to taste
1 tbsp flour
1/4 vegetable bouillon 

1 tbsp soy…

Berry French Toast Casserole

This casserole is perfect for the holidays or any special occasion for that matter. It's also perfect for preparing ahead of time. I actually threw this all together Sunday afternoon and let it sit in the fridge until Tuesday morning when I baked it. The flavors had just the right amount of time to get to know each other; so it was pretty perfect, if I do say so myself (and I do). If you find yourself making plans like this, make sure to allow the casserole some time to come to room temp before you shove her in the oven. Apparently it's better that way.

3 c mixed berries
1 c water
1 orange
1 lemon
1 French baguette (14-16 oz), cubed
2 bananas, mashed
1/2 c apple pear butter
3 tsp Ener-G egg replacer + 4 tbsp water
1 c non-dairy milk
1 can coconut mil k, refrigerated overnight
1/4 c coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/4 c maple syrup
2 tbsp dark rum

Preheat oven to 425. In a saucepan, bring the mixed berries and water to a simmer. Add the juice and zest fr…

Tourtiere

Every year on Christmas Eve, my family gets all bundled up and heads out to Idaho Botanical Gardens for their beautiful Christmas light display called, Winter Garden A Glow. There's got to be 700,000 Christmas lights out there. The gardens are breath taking.

Afterwards, we chow down on some tourtiere; traditionally, this French-Canadian meat pie is served after midnight mass.

We don't do that.

But we do do tourtiere.

And you should to.



1 lb oyster mushrooms, minced
3 c chickpeas, coarsely chopped
2 onions, chopped
3 cloves garlic, chopped
olive oil
1/4 c sherry
2 tbsp stone ground mustard
2 tsp ground fennel seed

1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pinch ground cloves
Salt and pepper

2 pie crust

Preheat oven to 350.In a saucepan over medium heat, soften the onions and garlic in the oil.Add the mushrooms and cook for about 5 minutes. Season with salt and pepper. Add the wine, mustard and spices. Simmer until the wine has evaporated. Add the chickpeas and mix well. Pour in…

Brussels Sprout, Chickpea, and Potato Curry

Panch phoron is one of the coolest spice blends I've ever had the pleasure of tasting. It typically consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I love it so much. It's easy to find once you locate an Indian market, which is usually the difficult thing to locate. I also love curry, I'm sure y'all have noticed, I make it a lot. The best thing about curry is that you can literally just throw whatever veggies you have in a pot, add some curry, or garam masala, and voila! Curry!

Do this!  


30 Brussels sprouts, halved

2 potatoes, cooked and cubed
1 c cooked chickpeas
2 tsp panch phoron
2 onions, sliced
1/2 c veggie broth
red pepper flakes, to taste
Garam masala, to taste
turmeric, to taste
Heat up some oil and fry up the panch phoron until the mustard seeds start to pop. Add the onion, red pepper flakes, and chickpeas. Give a big stir.Add sprouts, garam masala, turmeric, salt, and broth. Cover and cook for about 7-10 min…

WorldVegan Saturday: P is for Peru

Holy break batman!
We have taken over 6 months off from visiting other countries with our taste buds, and man we sure missed it. Our taste buds last visited Oman, and that was way back in May. Since then, I took a break from the blog for the Summer, participated in VeganMoFo, and surrounded myself with lots of love.  But guess what my favorite little VegHeads?! World Vegan Saturday is back!  

Peru, why did I choose you? Because your national dish is a french fry and steak stir-fry served with rice! That's why. Double carb overload. Do they cross each other out or something? What?! I can't even form cohesive sentences, this throws me off so much.

But guess what else, VegHeads? This was SO GOOD! But what's even better is that  I realized today that even though this dish was so good, I am not a fan of meat substitutes. I've said this before in previous posts, and every time I try to give them another shot, I end up feeling gross after eating them. I just don't like o…

Chocolate Banana Bread Muffins

I'd like to thank the black bananas that were hanging in the kitchen,  and BandMan's ongoing love affair with chocolate for being the inspiration for these muffins that make happy in my mouth. I couldn't have done it with out you.

Now please excuse me, I have some banana bread muffins to cuddle.


1 3/4 c flour
1/4 c cocoa
1 c coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp ground flax
6 tbsp warm water
1/2 c vegan butter, melted
1 tsp vanilla
1 lb overripe bananas, mashed
1/2 c chopped walnuts
3/4 c vegan chocolate chips
Preheat oven to 350.In a small bowl, combine the flax and water; whisk it up until it's all frothy, and set aside.In a bigger bowl, combine all the dry ingredients: flour to salt.In yet another bowl, combine all the wet ingredients starting with your frothy flax water to the overripe bananas.  Combine the wet and dry ingredients until smooth. Fold in the nuts and chips; and pour into the muffin tins. Bake for about 20 minutes. 


P.s. You can…

Creamy Breakfast Hash

Here's a quick, filling breakfast that will leave you satisfied. It's filled with flavor and can you imagine how many good vitamins and other stuff you're getting from all those veggies first thing in the morning?! That'sright folks, this breakfast has it all.



2 red potatoes
1 carrot
1 zucchini
1 yellow squash
4 mini sweet peppers
1 c mushrooms
1 onion
2 garlic cloves
1/2 c vegetable brot
2 tbsp nutritional yeast
2 tbsp italian seasoning
salt and pepper, to taste
red pepper flakes, to taste
Dice all the veggies into bite size pieces and toss in a big pot with some olive oil. When the veggies start to brown and soften, mix in the broth; cover, and let simmer. The broth will cook out, or absorb, and when it does, add in the rest of the ingredients; stir it up and eat. 


Sprouts and Radishes with a Balsamic Reduction

There are so many reasons to love this dish; it's beautiful, pure, and uncorrupted by sodium injections and cardboard boxes.

It should come as no shock to anyone here that brussels sprouts are my favorite, and it's true they are; I've proposed on several occasions, but they keep turning me down (a gal's gotta keep trying, right?!) The point I'm aiming (and missing) for is that although bsprouts are my jam, the radishes really take the cake in this one. They stole the show for me. 


1 lb Brussels sprouts, halved
1/2 lb radishes, halved
1 tbsp olive oil
Salt and pepper
1/4 cup balsamic vinegar

Preheat oven to 400. Coat the sprouts and radishes in the olive oil, salt and pepper. Roast the veggies in the oven until the sprouts start to brown and crisp; about 20-30 minutes, or so. While the veggies are cooking, simmer the balsamic on the stove until it reduces by half and gets thick. When the veggies are done, plate them and serve with a drizzle of the balsamic vinegar r…

Roasted Parsnips and Turnips with Horseradish

This dish. This Dish!

There is something about horseradish-flavored-anything, that really revs my engine; which is a little surprising to me since I don't really cook with it that often. Have you ever had a really severe hangover and you swear you'll never drink again? Well my affair with horseradish is like that except the opposite. Every time I cook a dish with it, I swear I'll never cook another dish without it again. And guess what? I never deliver. But guess what, again? I'm planning a whole dinner party where the horseradish is the guest of honor.

So yeah.

This Dish!


2 parsnips (about 3/4 of a pound)
2 turnips (about 3/4 of a pound)
1 tbsp olive oil
Salt and freshly ground pepper, to taste
1/3 c veggie broth
3 tbsp vegan butter, softened
4 tsp horseradish
1/2 tbsp chopped parsley
1/2 tbsp minced green onion
1 garlic clove, minced.

Preheat oven to 400.Peel the parsnips and turnips and cut them up so they look like french fries.  Toss the parsnips and turnips with th…

Maple Glazed Brussels Sprout "Bacon"

In my last post, I shared the Butternut Squash Sandwich that is going to take over the world, and guess what? It totally took over my world. Luckily for me and my waist line, we ate all the bread last night, so I wasn't able to make more sandwiches for lunch today.

Buuuuut what I did get to make was a delicious variation of this butternut squash soup with the leftover squash.  I topped it with a slice of green apple, a dollop of the garlic aioli, and this amazing brussels sprout concoction that just so happened to get born in my kitchen today. Check it.


a handful of brussels sprouts, sliced
1 tsp olive oil
1-2 tsp maple syrup
1/2 tsp liquid smoke
cayenne pepper, to taste
Combine all ingredients. Cook until desired doneness. Put on everything. Eat.

Here's the variation of the soup:
1/2 - 3/4 of a medium squash leftover
1 c veggie broth
1/2 c unsweetened almond milk
2 garlic cloves, minced
3 green onions, minced
salt and pepper, to taste
1 tsp cumin
I cooked up the green onion and garlic un…

Butternut Squash Sandwich

Oh hello, gourmet sandwich; you are just too much.

This is one of those things that you just can't stop eating until you are in a food coma. I'm not sure what else I can say about the awesomeness that is this sammich. There are no words in the English language that could accurately describe it. And since I don't speak any other languages, maybe you should just experience it for yourself.



1 butternut squash
1/2 green apple
sunflower seeds
arugula
1/4 c vegan mayo
2 garlic cloves, minced
1 tbsp parsley
great bread
olive oil
salt and pepper, to taste
Throw the butternut squash in to the oven whole. Turn the oven to 425 and let that sucker bake for 60-90 minutes, or until tender. Once tender, take her out and slice her up; sprinkle one side with salt and pepper. Slice the green apple. I did mine with a mandolin and sliced it has thin as possible.Combine the mayo, garlic, and parsley in a small bowl; set aside. Using the olive oil, fry the slices of bread until both sides are golden b…

Paella

...FireNips, meet readers. Readers, meet FireNips...

FireNips is one of my favorite people of all time, except he is a redhead, and according to my favorite writer, "Red hair is caused by sugar and lust." Since the average life span of a redhead is something like 476 years, I'd imagine that one might have their fill of sugar and lust; and no doubt he's spent the later 200 years of his life perfecting his sweet, loving, I'm-the-greatest-friend-in-the-world facade. He sucks you in with this facade, wins you over, and then eats your soul. That's what redheads do. It has to be true, I read it on the internet.

Naturally I'm a little careful to upset FireNips (I like my soul); so when he asked me for dinner, by all things ginger, I said "yes!" with a song in my heart and a smile on my face (because even though we were texting, a redhead knows when you're faking it. Let that be a lesson to all y'all.)

Dinner was scrumptious-bumptious. FireNips…

Kale, Carrots, Beets, and Quinoa

This is definitely one of those dishes where I opened the fridge pulled out some stuff and crossed my fingers that everyone liked it. It's easy to love the dishes I've made that are encased in a flaky crust, or bathed in cashew cream sauce, but this dish had a clean and pure flavor to it.


After I had my way with this one, I felt so incredibly healthy. I felt like I did something so good for my body, and I did; which is why I stuffed my face with popcorn and chocolate for dessert.

2 beets
olive oil
1 bunch kale, stemmed and chopped 
2 tbsp apple cider vinegar
1/2 tsp liquid smoke
1 c uncooked quinoa
2 c veggie broth
2 garlic cloves, minced
4 carrots, finely diced
1 tbsp basil
salt and pepper, to taste
Preheat the oven to 425 and roast those beets for an hour or so; you gotta be able to put a fork in her.In a saucepan, combine the quinoa and vegbroth on high until it boils. Once that happens, put a lid on it and lower the heat to a low simmer.In another skillet, saute the garlic cloves un…

Brussels Sprouts Breakfast Hash

This breakfast has nearly everything you could want to start your day with a delicious bang.  It's very high in dietary fiber, potassium, vitamin A, vitamin B6, and vitamin C. As well as, iron, manganese, niacin, phosphorus, riboflavin, and thiamin. To find out what that stuff means to you, just follow the links into the interwebs and beyond.

The main thing this breakfast packs is simple, unaltered flavor. It's spectacular in it's simplicity, and it is it's simplicity that explodes in your mouth and causes your taste buds to freak out Rick James dance party style.

Did I mention how pretty it is?




a droplet of olive oil
2 cloves garlic, minced
20 brussels sprouts, trimmed and halved
1 medium carrot, diced
1 cup mushrooms, sliced
salt and pepper, to taste

Heat up the oil in a saucepan and toss in the minced garlic. Cook until the garlic becomes fragrant and begins to brown.Next you'll wanna add the mushrooms and sprinkle with enough salt and pepper to tickle your fancy. Wh…

Spinach-Basil Pesto Calzones with Sweet Peppers and Baby Bellas

Wednesday night, VegFam and I went to Pie Hole in downtown Boise. They have their regular pizzas by the slice, vegan options, and they have slices of the day, which usually have some cool flavor profile combinations I like to steal. I ordered some vegan sticks, which is basically a personal sized pizza cut into strips instead of slices, BandMan and VegKid both got a pesto, mozzarella, mushroom, sweet mini pepper topped slice of almost vegan heaven, and I can admit I was a little jealous.

Thursday night, I was still thinking about their slices and was still a little green about it; luckily green is a good color for me. So I said "Berg it!" and started preparing the pesto. Somehow my mom brain became louder than my blender and I started questioning if we should pizza two nights in a row. And that's how we end up at calzones.

I've always enjoyed the idea of calzones (I like to fold my pizza into a taco to eat it, not for any reason other than the fact that I like the cr…

Healthy Lentil Mush

Ok so this dish isn't the most beautiful dish in the world, yes, I know that, but it is super healthy and tasty all get out.


This dish yields probably about 6 VegFam servings (I am not sure how that translates into "normal" servings and I haven't been able to find a conversion chart yet). Based on 6 servings, this dish packs a caloric punch of about 215 per. It is very high in dietary fiber and in vitamin A and C. It's also high in manganese, phosphorus, potassium, and thiamin. Don't sweat the small stuff, like what all that actually means, just know that it's muy bueno for your body, and your body thanks you.


2 tbsp olive oil
1 onion, diced
4 carrots, diced
1 c lentils
3 c vegetable broth
2 tsp liquid smoke
3 c chopped mushrooms
1/2 tsp salt
2 c broccoli florets
Heat 1 tbsp of olive oil in a saucepan; add diced onions and let those guys get all soft. Add in the carrots, lentils, 1 1/2 cups of the broth, and liquid smoke. Let simmer until the lentils are tender.I…

Curried Chickpeas with Mushrooms and Collard Greens

Most evenings, I know my exact destination for dinner, I just usually don't know exactly how I am going to there. It's like standing on the first floor of a building, looking up at the second floor where your dinner awaits, and realizing that there are no stairs; there's tons of materials around; sometimes it's the exact type of wood you need to make stairs and sometimes all you have are couch cushions and legos. This meal, like most, is the product of couch cushions and legos.

Here's the point: I really wanted curry for dinner, and when I did an inventory of foods in the kitch, this was born.

This dish is...
a) quick and easy (that's what she said)
b) tastyTASTYTASTY
3) a good base recipe - go crazy...substitute ingredients, add ingredients, leave out ingredients; whatever you want cause it's going to be ah-may-zing.

1⁄3 cup coconut oil
1 stick cinnamon, broken
1 large onion, finely diced
4 cloves garlic, minced
2 c mushrooms, sliced
3 roma tomatoes, chop…

Breakfast Soup

Breakfast is the most important meal of the day (so I'm told), but so is mid-morning snack, lunch, mid-afternoon snack, dinner, and dessert. The only real dividing line between breakfast and the rest of my favorite mealtimes is that I am impatient in the morning.

I need breakfast,right now! I need coffee,12 minutes ago! I rarely have the patience to cook breakfast which is why I usually have some breakfast bars, muffins, or enough tofu scramble to last me through the week, on hand so I can easily nom through my coffee.

I guess the point of this whole drawn out waste of space is that, if I am going to cook breakfast, it's gotta be quick, healthy, and tasty. But most importantly, quick.

That's what this breakfast soup gives you: Quick. Healthy. Tasty.

Quick:  under 20 minutes
Healthy: 70 calories per serving: No cholesterol; high in dietary fiber, manganese, and vitamin C; very high in vitamin A.
Tasty: well try it for yourself.



2 tbsp olive oil
1/2 onion, chopped
2 celery stalks…

Cauliflower-N-Cheese

I love mac-n-cheese, but who doesn't, right?! What I don't love is what all that pasta does to my midsection; so I try to avoid those not so good for you carbs, but sometimes I can't really help myself. This dish was a rare moment of self-control for me. Annnnnnnd it really rocked my world.


1 large head cauliflower, broken down into florets
3 carrots, peeled
1/4 c nutritional yeast flakes
1/2 tbsp apple cider vinegar
2 tsp onion powder
3 tsp stone ground mustard
1 tbsp umeboshi paste
2 tbsp dairy free milk
pinch of cayenne
1 pinch of nutmeg
1 pinch of sucanat
1/2 c cashews
1/2 c vegetable broth
2 garlic cloves, minced
Egg Replacer equivalent to 2 eggs

1 c panko
Preheat oven to 350. In separate pan,  put the carrots and cauliflower in the oven and let roast until tender. The carrots should be done before the cauliflower. While the cauliflower is finishing the tenderizing start the cheese sauce.Once the carrots are good and soft, toss those guys in your blender with the nooch, vinegar, onio…