I'm a posting slacker, so now I'm playing catch up. I have made so much yummy food that I haven't posted about, but have really enjoyed. It's not like I don't have the time, I'm just lazy. So, in the spirit of the holidays and the approaching of a new year (thus pesky resolution making) I'll highlight a few things that were really good, and try to resolve to post more often.
First up, Ginger Gems. These tasty treats were featured in a Vegetarian Times article full of yummy vegan cookies. The icing on these babies definately does something magical to them. Although, I found that replacing some of the oil or EB with apple sauce, and making my own crystalized ginger (by boiling chopped fresh ginger in a simple syrup until absorbed), made the cookies moister and sweeter, and they didn't even need the icing.
Next up is a cabbage casserole I made. A very simple concoction of shredded cabbage, lightly blached, layered with chopped tomato, whole wheat couscous, onions, and seasonings, then baked until soft. It was definately a worthy use of my locally grown, organic cabbage from the market.
I finally bought a bag of shelled hemp seeds at the farmers market. I was at a loss for what to do with them, besides throw them into smoothies. When I came across mention of Dreena Burton's Apple-Hemp muffins, I knew I had to recreate those delicious sounding things. Since I don't have the book, I compiled a few recipes together and put my own twist on them, eventually ending up with these beauties. I will definately be buying "Vive leVegan" the next time I have money to purchase a cookbook.
I have been sorting through all of my torn out recipes from years worth of collecting food magazines. When I ran across this recipe from a Vegetarian Times a couple years back, and I had most of the ingredients on hand, I knew I had to make it. It is supposed to be Pasta with Cannelini beans, broccoli rabe, and sun-dried tomatoes. Instead, it is made with broccoli, instead of broccoli rabe. Basically it is pasta (I used macaroni) topped with a white bean sauce of mashed up beans, veg stock, garlic and rosemary boiled down, them some blanched broccoli with rehydrated and sliced sun-dried tomatoes. So simple, yet SUPER delicious. Also served with pieces of a homegrown sweet potato. MMmm!
Last, some miso-braised eggplant with brown rice, and baked tofu. I wanted to try this eggplant recipe from Artful Vegan before I gave it to James for Christmas. It turned out nicely, except that I used a regular globe eggplant instead of the Japanese eggplant it called for. I'll know better next time. But the sauce was great.
First up, Ginger Gems. These tasty treats were featured in a Vegetarian Times article full of yummy vegan cookies. The icing on these babies definately does something magical to them. Although, I found that replacing some of the oil or EB with apple sauce, and making my own crystalized ginger (by boiling chopped fresh ginger in a simple syrup until absorbed), made the cookies moister and sweeter, and they didn't even need the icing.
Next up is a cabbage casserole I made. A very simple concoction of shredded cabbage, lightly blached, layered with chopped tomato, whole wheat couscous, onions, and seasonings, then baked until soft. It was definately a worthy use of my locally grown, organic cabbage from the market.
I finally bought a bag of shelled hemp seeds at the farmers market. I was at a loss for what to do with them, besides throw them into smoothies. When I came across mention of Dreena Burton's Apple-Hemp muffins, I knew I had to recreate those delicious sounding things. Since I don't have the book, I compiled a few recipes together and put my own twist on them, eventually ending up with these beauties. I will definately be buying "Vive leVegan" the next time I have money to purchase a cookbook.
I have been sorting through all of my torn out recipes from years worth of collecting food magazines. When I ran across this recipe from a Vegetarian Times a couple years back, and I had most of the ingredients on hand, I knew I had to make it. It is supposed to be Pasta with Cannelini beans, broccoli rabe, and sun-dried tomatoes. Instead, it is made with broccoli, instead of broccoli rabe. Basically it is pasta (I used macaroni) topped with a white bean sauce of mashed up beans, veg stock, garlic and rosemary boiled down, them some blanched broccoli with rehydrated and sliced sun-dried tomatoes. So simple, yet SUPER delicious. Also served with pieces of a homegrown sweet potato. MMmm!
Last, some miso-braised eggplant with brown rice, and baked tofu. I wanted to try this eggplant recipe from Artful Vegan before I gave it to James for Christmas. It turned out nicely, except that I used a regular globe eggplant instead of the Japanese eggplant it called for. I'll know better next time. But the sauce was great.
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