Ken's Vegan Kitchen

Veggie variety plates

2012-01-27T17:16:00.000-08:00

I love to cook up lots of different veggies and grains. To me, nothing is better than a well-rounded veggie filled dinner. We usually include a Gardein vegan chicken patty too, because they're easy and delicious. (Thank you, makers of Gardein, you rock).

Here are some recent examples:

potatoes, kale, carrots, broccoli, brown rice, Gardein cutlet

Carrots, kale, green beans, mushrooms, mashed potatoes and Gardein cutlet

Vegan Holidays

2012-01-27T16:50:00.000-08:00

My favorite thing about the holidays? Planning amazing vegan feasts with my family. Here's what we did for thanksgiving 2011.

Note about vegan turkey options: While Tofurkey brand can be a life-saver if your family isn't vegan-friendly, I love trying our different recipes for homemade vegan turkey. Do it yourself! In the past, I have made my own tofu-turkey but this year was all about seitan. I used this recipe for a vegan seitan turkey to make this Thanksgiving's main dish.

Lots of stuffing with seitan beneath, ready to be covered in dough

I liked how the outer layer of dough kept it all moist while it was baking, but at the same time it was just too much "bread". (I prefer this version of a seitan loaf that we made on Christmas... more on that later)

LOVE brussel sprouts

Hanging out in the kitch

looks like a real turkey omg! heh

Dinner table

pumpkin pie baked by my mom

Thanksgiving dinner consisted of vegan turkey, stuffing, chipotle sweet potatoes, brussel sprouts, kale, mashed potatoes, mushroom gravy, and pumpkin pie for dessert. It was incredible.

Raw Blueberry Cobbler

2011-10-26T12:13:00.000-07:00

Usually when I see samples at the market, I pass them by assuming that it's probably not vegan. Not so at Sevananda Natural Foods Market! Chef Joi was sampling her raw, vegan blueberry cobbler recipe and it was absolutely delicious. Another reason why I enjoy shopping at my co-op.

I decided to bring it to a potluck and it was a huge hit, and even better when paired with some vegan ice cream. Chef Joi, you are a genious! Oh, and it only takes like 15 minutes tops.

Crust topping ingredients:
3 cups dry pecans
3/4 tsp sea salt
1 tbsp vanilla extract
1 tsp cinnamon
3/4 cup pitted dates

Place pecans and salt in the food processor and process until flour-like. Then add the rest of the ingredients and process until dough-like. (It can still be crumbly). Place half in the bottom of your dish, then place the rest in a bowl for later.

Syrup Ingredients:
3/4 cup of pitted dates
1/2 cup blueberries (fresh of frozen-- I used a combo)
1/2 tbsp vanilla extract
1/3 cup water (or less)

No need to clean out the food processor, just add these syrup ingredients and process until smooth. Should still be thick.

Filling:
1 1/2 Cups blueberries

Put the berries in a large mixing bowl and toss with the syrup, making sure to cover completely. Then pour on top of crust, and cover with the rest of the crust. No baking involved-- just enjoy!

Twice Baked Potato

2011-10-26T11:56:00.000-07:00

Here's all you need to make a killer vegan twice-baked potato: Earth Balance butter, Tofutti sour cream (I actually had some leftover french onion dip from a potluck last night..), Daiya cheddar shreds, unsweet almond milk, and some salt and pepper. Gets me excited for holiday food!

QUESOOOOO

2011-10-26T11:29:00.000-07:00

I just about passed out in the chip isle of WFM when I saw this vegan queso made by Food for Lovers! yummmmmmm I'm in heaven. Healthy, delicious and vegan! It's like being reunited with an old friend :)

Vegan Sausage, part I

2011-10-03T19:06:00.000-07:00

I am on a quest for the perfect vegan sausage. I just started working at a (non-veg) restaurant that specializes in hot dogs and sausages, so it's only fitting that I develop my own tasty sausage recipe. In my very first attempt at home-made sausage, I modified a recipe that I saw on two of my favorite vegan food blogs, Vegan Dad and Post Punk Kitchen. The awesome thing about this recipe is that you can make tons of texture variations and flavor combos. So here's my first attempt:

Ingredients:
1/2 Cup pinto beans (drained and rinsed)
1 Cup cold vegetable broth
1 Tbl spoon olive oil
1 Tbl spoon soy sauce
1 Tbl spoon vegan worcestershire sauce
2 Cloves garlic grated with a microplane
1 Cup vital wheat gluten
1/2 Cup soy flour
Spices: nutritional yeast, smoked paprika, cumin, red pepper flakes, ground pepper, salt

First, prepare the steamer and get water boiling. Also prepare 6 sheets of tin foil before getting started with the dough.

Mash the pinto beans in a large bowl until no whole beans are left. Then add each ingredient as it's listed above and mix with a fork. When everything is mixed, separate the dough into six equal parts. Shape it onto the foil, and then just roll it up like a tootsie roll. Then twist both ends. It's really easy! Place foil dogs in the steamer and steam for 40 minutes.

When they are done, you can eat immediately, grill them, saute them, refrigerate, or freeze for later. I am very pleased at the results! Now I'm still on a mission to try all the variations I can and perfect my recipe. Next time I might use a different type of bean and change up the spices. I'm also brainstorming on the best toppings and bun. To be continued....

Vegan Noodle Casserole

2011-09-02T13:55:00.000-07:00

I found some eggless dumpling noodles at the Candler Park Market (If you live in Atlanta they have awesome vegan sandwiches! mmmmm their dill seitan mock-chicken salad on ciabatta with vegenaise spinach and tomato is my fave..) Anyway we decided to use the noodles to make a "can't believe it's vegan" style casserole.

Ingredients:
Onion
Garlic
Mushrooms
Vegan sausage (we used Light Life brand Smoked Style)
Extra firm tofu
Daiya cheddar style vegan cheese
Bread Crumbs
Almond Milk
Flour
Vegan butter
Nutritional yeast
Beer
Seasonings

First, cook the dumpling noodles according to package directions. In a saute pan, head some oil and add the onions, garlic, then the sausage (wait to add the mushrooms until the end). Then you're going to make a cheezey sauce. Start a roux with some butter and flour, then add almond milk, vegan cheese, and nutritional yeast. Next I crumbled some tofu in there, and even poured in some beer (feelin crazy!) and seasoned it. When the sauce had the consistency I wanted, I added the sausage and mixed it all together. Sorry I didn't include measurements, but with a little trial and error you'll get it!

Before:

After:

Lightly grease a casserole dish, and add the noodles. Pour the sauce over top, sprinkle more Daiya, and put a layer of bread crumbs over it all. Cover in aluminum foil and bake for about 45 minutes on 350. Uncover and bake for 15 more minutes to get the bread crumbs nice and brown on top.

Drop Biscuits 'N Gravy

2011-09-02T13:25:00.000-07:00

I am finally getting over my weird intimidation with baking and cracking open this amazing cookbook: "The Joy of Vegan Baking" by Colleen Patrick-Goudreau. She has perfected countless vegan recipes for breads, cookies, cakes, and everything in between.

I almost didn't believe it when the biscuit recipe said prep time: 5 minutes. Could it be this easy to make tasty biscuits? Yep! Here's how:

Biscuit Ingredients:
1 2/3 Cups unbleached all-purpose flour
1 tblsp baking powder
1/2 tsp salt
2/3 cup almond milk
1/3 cup melted Earth Balance (or you can just use canola oil)

Preheat oven to 475, and lightly grease a baking sheet. Combine the dry ingredients first, then add the milk and oil and stir with a fork. The batter should be thick. Use two spoons to put little scoops of batter on the cookie sheet. (We also made traditional-sized biscuits with this recipe and they turned out fine. The mini ones were PERFECT for the biscuits n gravy, though). Bake for about 8 minutes.

Gravy ingredients:
Earth Balance vegan butter
almond milk
flour
diced onion
vegan sausage (We used Light Life brand)
seasonings

For the vegan gravy, we made a roux with the butter and flour, then added the almond milk. Simmer for a few minutes and you can add a little more flour/milk to get the consistency you want. Stir and simmer. In a separate pan, we sauteed the onion and sausage, then added it to he gravy.

Baja Birthday Dinner

2011-08-13T11:59:00.000-07:00

For my 27th birthday dinner, my mom prepared a Mexican feast including vegan tamales, "fish" tacos with fresh pico de gallo, and refried beans.

Let's start with the tamales! I was excited to help with the process because I had never made tamales from scratch. I'd say they were quite tasty! For the masa we used a recipe from the Bon Appetit Cookbook and just substituted non-vegan ingredients for vegan ones (Earth Balance instead of butter, and cut out the cheese). I took a picture of the recipe.

Then for the filling we sauted up some soy veggie crumbles, onion, and peppers and mixed in some Daiya pepper jack shreds. First, lay down some masa dough and flatten it with your hands, then put the filling on top. Layer more masa and squish it all together, sealing the mixture inside. Then wrap it up in a corn husk just as if you a Chipotle employee wrapping up a burrito. We used strips of the husk to tie it all in a nice little package. Here are some pictures of the process.

While making the tamales, we pressed extra-firm tofu to prepare for the vegan fish tacos. After the water has been pressed out, slice the tofu. Coat in flour. Then dip in vegan plain yogurt, and then coat in panko (bread crumbs). Fry the tofu cutlets in oil until the coating is golden-brown.

Topped with pico de gallo and lime, these baja tacos were super fresh! Feliz cumpleaños a mi!! Thanks, mom!

Vegan Cheezeburger?!!

2011-08-13T10:57:00.000-07:00

This one's gonna be quick: but I just want to say that if you're looking for a vegan hamburger alternative that is just like real thing (only better), it's gotta be Gardein. We all know that I'm a faux-meat aficionado and in my opinion these make the best "can't believe it's vegan" burgers. Topped with Daiya vegan cheddar-style shreds, Gardein burger patties, spinach, home-grown tomato, vegenaise, dijon, pickle, and a whole wheat bun!

Ken's Vegan Reuben

2011-07-28T08:59:00.000-07:00

I will admit that this isn't a "true" Reuben since I used sourdough instead of rye bread.. but it was still yummy! To make a vegan thousand island dressing, I mixed Vegenaise, ketchup, and diced pickle. Three of my favorite condiments together as one. Tofurkey brand deli slices are my favorite of store-bought sandwich slices because they are sliced really thin. For my Reuben I used the roast beef style deli slices and Bubbie's sauerkraut (squeeze out the water first.) Finally, spread Earth Balance on the outside of the bread and grill it up! Not the healthiest sandwich I've ever made, but definitely some tasty comfort food.

Chicken Fried Tofu dinner

2011-07-28T08:27:00.000-07:00

Here's what you see on this plate: Red quinoa, steamed broccoli and carrots, skillet potatoes, braised kale, and fried tofu.

For the tofu, we kind of cheated and started with a pre-baked savory tofu made by WildWood organics. I Love the firm texture of the baked tofu and this brand has just enough savory flavor-- but not too much.

I prepared one shallow bowl with a mixture of almond milk and arrowroot starch, and another bowl with flour, panko, and seasoned salt. We sliced the tofu in thin triangles and heated oil in a skillet. Fry each side for a couple minutes until brown, then set on a paper towel before plating.

My plate: (as you can see, I'm a kale addict)

Chris' plate:

As for everything else, I used my rice cooker for the quinoa, the potatoes have onions, garlic, and red peppers, and you can look at this post to see how I like to cook my greens.

Things to make with chickpeas

2011-07-17T09:13:00.000-07:00

I made a big batch of chickpeas using my pressure cooker, so I had to find some different uses for them.

I first made a kale and sundried tomato hummus that was inspired by a recipe on VeganYumYum. I processed the beans first with salt/pepper and olive oil, then added the kale (steam it, and press all the water out) and tomatos and processed a bit more. A healthy twist on hummus!

I also made "Roasted Chichers," which turn the beans into a tasty snack. I saw this recipe in my Vegan Planet cookbook and they were so quick and easy I had to try it! Just put the chickpeas in a shallow baking dish, drizzle some olive oil and sprinkle salt and pepper. Heat the oven to 400 and cook for about 20-30 minutes, stirring occasionally.

We added some of those chichers to a southwest-style tofu scramble (yum!), and the next day I put the leftovers in a melty, grilled breakfast sandwich featuring Daiya vegan cheddar! Yes!

Fresh Pesto Gnocchi

2011-06-26T16:53:00.000-07:00

The basil in my garden is flourishing! Time to make pesto!

For the pesto:
Fresh basil (about 1 1/2 cups loosely packed)
2 cloves garlic
1/3 cup pine nuts
Olive oil

Start with the pine nuts and garlic in the food processor. When they are chopped, add the basil and process. Then lastly add the olive oil until it looks the consistency you want.

In a pan, saute some chopped onion and sun-dried tomatoes. When the gnocchi is cooked, add it to the saute and mix the basil in. A quick, flavorful dinner.

Stuffed Crust Pizza!

2011-06-26T16:46:00.000-07:00

We LOVE pizza. And lucky for me, Chris takes care of the tricky part (tossing the dough, building the pizza) while I chop veggies and get the toppings ready. This time, we used a frozen whole wheat crust from Whole Foods. Since the pizza pan was a bit too small for the crust, Chris decided to put a thin layer of Daiya vegan cheese around the edge and then folded the crust over top. Experimenting is fun!

Before going in the oven

Toppings included Daiya vegan mozzarella, red and green peppers, onion, mushrooms, and Yves vegan pepperoni.

Orange Chik'n over Noodles

2011-04-24T14:30:00.000-07:00

If you have read my blog before, then you know that I am a huge fan of the different "faux meat" products that are on the market. Some of the best I have tasted are by Gardein-- both the texture and taste is spot-on!

When we didn't really feel like cooking the other night, I was glad that I had some Gardein Mandarin Orange Crispy Chick'n in the freezer, and some black bean noodles in the pantry. Easy. Yummy. (Next time I won't be so lazy and we'll add some veggies...)

Southwest Tofu Scramble

2011-04-24T13:59:00.000-07:00

Today we made a Southwest Tofu Scramble for Easter brunch. It was also the perfect dish to sample Daiya's newest flavor of vegan cheese: pepperjack! Thanks, Daiya, you've done it again!

Ingredients:
1 Block extra firm tofu
1/2 yellow onion, diced
3 cloves garlic, diced
1 green pepper, diced
sliced baby bella mushrooms
shredded Daiya vegan pepperjack cheese
Spices: smoked paprika (good for giving some color too), cayenne, cumin, salt/pepper

Start by sauteing the onion in a little oil, then the garlic, then the green pepper. Drain the tofu, crumble, and add to the pan. Add spices and mushrooms. Saute a little longer, then when it's almost done sprinkle on the vegan cheese and put a lid on it to melt the cheese. Of course I love it with a side of wheat toast and Earth Balance vegan margarine.

Steamed Artichoke

2011-04-19T19:50:00.000-07:00

There are few veggies I love more than the artichoke! Great on pizzas, in salad, in a dip, or just steamed and eaten leaf by leaf. The other night I was cooking for one so I splurged (3.99 each.. dang!).

I chopped a clove of garlic, drizzled some olive oil and sprinkled sea salt over the artichoke. I also poured some beer on top (Brooklyn EIPA) before steaming for about 45 minutes.

When the leaves come off easily, you know it's ready to eat. I just love the process of scraping the "meat" off the leaves, and then the heart is like a little prize at the end :)

Melty Lasagna (again)

2011-03-05T11:12:00.000-08:00

Lasagna is an absolute FAVE of mine. I love its melty, gooey, cheezey taste and each batch we make is better than the last. I have posted lasagna before but it deserves another.

Prepare a sauce by sauteing onions and garlic, (I like to add Boca crumbles to give it a traditional meaty-ness, but you can add other veggies instead like zuccini) then adding your favorite marinara sauce. I always add the sliced mushrooms last.

For a tofu ricotta, just crumble a block of extra-firm tofu + salt + italian spices + olive oil and process in the food processor until smooth.

I prefer the DeBoles rice noodles. They don't need to be pre-cooked which is convenient.

In a casserole dish, layer the sauce, noodles, tofu-ricotta, daiya mozarrella vegan cheese, repeat.

Cover with tin foil and bake for 45 mins on like 375 i think? (read the directions on the noodle box) then remove foil and bake for 15 more minutes.
Let cool before you eat! So yummy. (p.s. don't over-do it on the daiya.)

Cheezey Chik'N wrap

2011-02-13T11:55:00.000-08:00

These wraps are fool-proof and they please omnivores just as well as vegans. I take a Boca Spicy Chik'N patty and fry it in a little oil, then put shredded Daiya and cover to let it melt. Warm up a tortilla, spread some Vegenaise, and add the chik'n and veggies (kept it simple with spinach and cherry tomatoes). This is a five-minute meal that will have you wondering if it's truly vegan. mmmmmm melty.

Stuffed Mushrooms

2011-02-12T09:06:00.000-08:00

For the Superbowl, I made stuffed mushrooms from a recipe in my "Vegan Planet" cookbook by Robin Robertson. This was my first attempt at stuffed mushrooms, and it was pretty easy (also note that I adapted the recipe a bit to my taste because I suck at following recipes).

Ingredients:

Baby bella mushrooms
Bread crumbs
Diced garlic
Chopped Italian parsely
Diced onion
Diced jalapeno
Oil
Splash of veggie stock
Spices (salt, pepper, Italian spices)

First, take off the mushroom stems and chop them, set aside. Make breadcrumbs by pulsing a few pieces of bread in the food processor.

Next, heat a little oil in the pan and sautee the mushroom caps for a minute to soften them. Remove from pan and place on a baking sheet.

Saute the onion, garlic, and jalapeno until translucent, and add the parsely, breadcrumbs, mushrooms and a little veggie stock to moisten the mixture. Mix ingredients.

Scoop a spoonful of the mixture and spread over each mushroom cap. Bake on 400 for about 10-15 minutes, until the mixture gets crispy on top.

Sweet potato quesadillas

2011-02-12T08:48:00.000-08:00

These vegan quesadillas were inspired by a recipe from the cookbook "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero. It is a fantastic cookbook with healthy, veggie-filled recipes for all occasions. In their recipe, they recommended using yuca in the filling, but unfortunately couldn't find it so I improvised with a sweet potato and fingerlings I had on hand.

I used a large sweet potato, a few small fingerling potatoes cut in pieces and boiled for 20 minutes.

Then I sauteed diced onion, garlic, and diced red pepper in a little oil and added spices such as cumin, salt, pepper, and a dash of cayenne.

Mash the potatoes with a little Earth Balance vegan margarine, then add the cooked veggies. I also had some red chard already cooked, so I added it to the mix as well. (See my post about braised greens.)

Next, I lightly buttered the inside of a tortilla and spread the mashed-potato mix on one half. Fold the tortilla and butter the outside as well. Place in a heated skillet and grill until brown on each side.

Bagels in my belly

2011-01-29T10:53:00.000-08:00

If you are lucky enough to live in the ATL, I urge you to try the bagels at Belly General Store. They are the best bagels I've ever eaten in my life-- and I have always been a bagel fan. My favorite kind is the "everything" bagel, because it's loaded up with garlic, rosemary, poppy and sesame seeds, sea salt, and black pepper. Don't be surprised if you find a huge chunk of garlic in there. Yum! To save money, I like to buy a couple bags of the day-old bagels and slice them before I put them in the freezer to keep. When I'm ready for a sandwich I just pop it in the toaster oven. Today I topped my sandwich with hummus, spinach, cherry tomato, and red onion. Thank you, Belly! (Maybe one day you'll start to make vegan cupcakes, too.. A girl can only dream!)

Vegan pizza at Mellow Mushroom

2011-01-28T16:50:00.000-08:00

I was thrilled when I saw that my local Mellow Mushroom now serves Daiya vegan cheese. Artichokes, mushrooms, onions, light daiya. MM is definitely one of the highlights of living in the south. :)

Better than your average ramen.

2011-01-28T16:42:00.000-08:00

While growing up, I always enjoyed an egg dropped into my ramen noodles. Now I prefer crumbled tofu, and I always try to add something green such as seaweed or kale. Instead of using the flavoring packets, which aren't always vegan, I keep a jar of vegetable stock concentrate in the freezer and make an instant vegan broth. I like to add sesame seeds, a drop of toasted sesame oil, splash of soy sauce, and a couple red pepper flakes as well.

Grilled Mock Chicken Salad Sandwich

2011-01-22T11:42:00.000-08:00

My most recent vegan gotta-have-it food is the Mock Chicken Salad from Whole Foods. It's good on sandwiches and bagels, spread on crackers, or mixed in a pasta salad. Grilled sandwiches are my ultimate comfort food.

Spiral Pasta

2011-01-22T08:59:00.000-08:00

I have been slacking on my blog for the past few months but I think I might get back to it.

This is a veggie pasta that I whipped up with mushrooms, onion, red pepper, capers, olive oil, tomato paste, vegan pesto concentrate, and about 1/4 cup of vegan 'chicken' stock. I didn't want a full on "red sauce" but by just adding tomato paste and pesto concentrate the flavor was enhanced.

Flakey Spinach Pockets

2011-01-22T08:50:00.000-08:00

For a Christmas appetizer, we made these savory pastries with phyllo dough, spinach, and crumbled tofu.

First, steam the spinach and chop it, then mix it with crumbled firm tofu (I just used a fork in a large bowl). Add salt, pepper, spices, garlic, etc. to taste.

Melt some Earth Balance vegan margarine and lay out the phyllo dough layer by layer. Brush the butter between each layer of phyllo dough (about 5-6 sheets per batch). Then we used kitchen scissors to cut the dough into little squares and put a spoonful of the spinach mixture on the filo square. Then pinch the filo into a little pocket and brushed more butter over the top. Just bake on 375 for a few minutes, until they turn a nice brown color.

Hearty Shepherd's Pie

2010-08-28T10:37:00.000-07:00

This would be a great main-dish for a holiday dinner or cozy winter night. But I also enjoyed it on a random wednesday in August. For this shepherd's pie, I was inspired by a recipe on VegNew's website.

First, start boiling 4 yukon gold potatoes, cut in pieces. Then, saute a chopped yellow onion and carrots, along with some garlic in a skillet. Once the onions and carrots have cooked for a few minutes, add the veggie crumbles and continue to saute.

For the gravy: Bring 2 cups of veggie broth to a boil with a dash of tamari. Reduce heat to low, and add a mixture of arrow root and water and stir continuously for about 3 minutes. The sauce should thicken to become a gravy.
Add the gravy and 3/4 cup of frozen peas and mix together. Lightly oil a casserole dish and add the veggie mixture.
For the mashed potatoes: Combine Earth Balance vegan butter, almond milk, salt, pepper, fresh rosemary, and thyme and mash well.
Top with veggie mixture with an even layer of the mashed potatoes.

Finally, sprinkle bread crumbs and olive oil over the top and cover with tin foil. Bake for 40 minutes on 350, then remove foil and continue to bake for another 15 minutes.
We were so pleased with this dish. It was really tasty. The best part was that it was even better as left-overs!

Homemade chiken nuggets

2010-08-28T10:22:00.000-07:00

This was my first experience making seitan... so bare with me! We made a really simple seitan recipe using my food processor's dough-blade (just combine vital wheat gluten and water, then boil in vegetable broth for about an hour). Then we sliced the seitan, dipped them in almond milk and panko, and fried.

panko and almond milk

I'm definitely going to need to keep experimenting with seitan, but my first attempt was mostly successful! I was surprised how easy it is to make. And I love chiken nuggets! The rosemary mashed potatoes on the side were good too.

Easy Vegan Lasagna

2010-08-28T10:14:00.000-07:00

If you are looking for a vegan lasagna that reminds you of classic meaty-cheesey lasagna, this is it. Plus, it's really easy to make.

Ingredients:
Lasagna noodles (I like De Boles brand of rice noodles because they don't need to be pre-cooked!)
Marinara sauce
Onion
Garlic
Mushrooms
Frozen veggie crumbles
Olive Oil
Basil, oregano, salt, pepper, splash of agave nectar, dash of cayenne pepper
Extra-firm tofu
Daiya vegan cheese

First, make some tofu-ricotta. Just combine extra-firm tofu, salt and pepper, olive oil, and italian spices in a food processor until smooth.
Next, saute the chopped onions and garlic in a little oil. After a few minutes add the veggie crumbles and cook until they start to brown. Add the sauce and extra spices. Finally, add the mushrooms and cook for a couple more minutes.

In a casserole dish, start with a thin layer of sauce on the bottom. Then place a layer of noodles, tofu ricotta, sauce, and sprinkle cheese. Repeat with noodles, ricotta, sauce, cheese. 3 layers is best. Cover with tin foil and bake in the oven for about 45 minutes on 350. Take the foil off and broil for about 10-15 minutes to get the top nice and brown.

Peach berry cobbler

2010-07-26T17:54:00.000-07:00

My mom and I made this peach-blackberry cobbler while I was visiting in Knoxville. I forgot to get a good picture of the finished product... oops! But it was fun and easy to make. I got this Fresh Peach Cobbler recipe from www.chooseveg.com and I added blackberries and a little less sugar than it called for. It was a great recipe!
http://www.chooseveg.com/display_recipe.asp?recipe=214

Here is a picture of the cooked peaches right before adding the buscuit dough on top, then baking it for about 25 minutes.

Coconut milk ice cream on top was a good choice!

BBQ Tofu, Homestyle Potatoes and Broccoli

2010-06-19T10:37:00.001-07:00

The other night we made fried tofu with BBQ sauce, steamed broccoli and carrots, and oven-baked homestyle potatoes.

First, the potatoes were sliced and then put in a casserole dish, added some Earth Balance vegan butter and spices, and let it all bake for about 15 minutes. Then we added some whole wheat bread crumbs (I just put a slice of bread in the food processor and pulse for quick crumbs) and let it all bake for about 10 more minutes, until the potatoes are cooked through and it all looks brown and yummy. The bread crumbs make it crunchy.

For the tofu, it is a good idea to press it between paper towels for a few minutes to get the excess water out. Put a couple of layers of paper towels around the block of tofu then set something heavy on top. (I let it press for a couple minutes while I cut up the broccoli and carrots.) Then we sliced the tofu in triangles and fried it in some coconut oil until slightly brown. Next we poured BBQ sauce on top and put it in the oven for about five minutes.

It was a hearty dinner!

Typical summer lunch

2010-06-19T10:37:00.000-07:00

Did I mention that I love braised greens and quinoa? Oh, I already did? Oops. The pic is kind of blurry but the lunch was fresh and delish! On the side is avocado, tomato, and french bread with hummus. My favorite lunch.

Spinach Pasta with Tomato Sauce

2010-06-05T13:15:00.000-07:00

I've seen this locally-made pasta made by Decio Pasta sold at farmers markets and Whole Foods, so I thought I'd give it a try. They have many different flavors, and I decided on "Spinach Basil Garlic" infused linguine. (Upon visiting their website I realized this is their #1 seller). In just four minutes the noodles are perfectly al dente. The flavor isn't over-powering, but the essence of spinach, basil and garlic was there.

I also sauted some onions and garlic, then added sliced veggie italian sausage (Lightlife brand Smart Sausage). A friend gave me some cherry tomatoes from her garden, so I sliced them in half and sauteed them before adding a jar of organic pasta sauce.

I can't wait to try other some of the other pasta "flavors" made by Decio. It was delicious!

Spicy Chick'N Quesadillas

2010-05-18T21:41:00.000-07:00

For a quick snack or dinner when I don't feel like cooking, these spicy quesadillas are a real hit. Just heat up a Boca Spicy "chicken" patty in a pan with a tiny bit of oil, then cut it into pieces. Make sure to read the label because not all Boca products are vegan, but some are. If you want to use a different type of veggie patty, just sprinkle some cayenne pepper while you heat it and it does the trick. I also like to make a spicy aoili sauce with vegenaise and hot sauce to spread on the tortillas. I like whole wheat. Then I grate plenty of Daiya vegan cheese and grill up the 'dilla. (on medium heat using a little butter--Earth Balance vegan spread-- on the tortillas)

I made that plate in preschool.

Tamale Lunch

2010-05-02T12:21:00.000-07:00

I love buying frozen tamales from the Tamale Store here in Phoenix. They set up stands at most of the the local farmers markets and sell both hot and frozen tamales. You can also call in an order and you can pick it up at the market or at their store in north Phoenix. The Tamale Store offers a selection of vegan tamales that I love. They are delicious when steamed, but also taste good out of the microwave for a quick lunch (great for work).

Today I had a "Southwest Chipotle" tamale-- spicy chipotle masa, sweet corn, onions, cilantro, and peppers. On the side I sliced up an organic tomato, some fresh guacamole, and Tacupeto chips and salsa. Don't forget the We Can't Say It's Cheese nacho dip!

What's in my fridge??

2010-05-02T10:04:00.000-07:00

It's been a whole month since I've updated my blog, so to kick things off and start fresh, I'll do a special post called "What's in my fridge" (an idea I got from my favorite magazine, VegNews.) So here it is!

Some highlights and must-haves that I ~~cannot~~ choose not to live without:

1. Almond milk
2. Sriracha hot sauce
3. Vegenaise
4. Nathan's kosher dill pickles
5. Daiya non-dairy cheese in mozzarella and cheddar
6. Dilly beans purchased at local farmers market (next to them is a container of fresh guacamole I made and Tacupeto salsa)
7. A plethra of dairy alternatives: Earth Balance vegan butter, Silk soy yogurt (with probiotics), Follow Your Heart vegan cream-cheese, Tofutti vegan sour cream, and We Can't Say It's Cheese vegan nacho cheese.
8. Selection of beers including Rogue Hazelnut Brown, Old Chub, and PBR.
9. Blue Sky organic cola
10. Fresh pineapple that I cut up and put in containers last night
11. Mock meats: Smart Deli pepperonis for pizza, Tofurkey Hickory Smoked sandwich slices, and Tofurkey beer brats.
12. Organic tomatoes and strawberries
13. Produce drawer: Rainbow chard, green leaf lettuce, baby bella mushrooms, onions, shallots, red and green peppers, green beans, etc.
14. Mingus was curious and wanted to see what's up.

I love a well-stocked kitchen because it gives me inspiration for meals and prevents me from eating out too much. Lots of great vegan products keep me and my omnivorous boyfriend happy (for about a week until it's time to go shopping again. :)

I also wanted to put extra emphasis on this amazing new product I just bought for the first time: We Can't Say It's Cheese non-dairy cheesy spread.

I had read about this product a couple months ago in VegNews Magazine, but hadn't seen it in the store until now. It's vegan, soy and wheat free, and made with all natural ingredients. I am in love with this creamy, tasty, cheesy stuff! Last night I used it as a dip last night alongside guacamole and salsa.. SO good.

Cool Kelp Noodle Salad

2010-04-04T13:19:00.000-07:00

I have had these kelp noodles sitting in my refrigerator, waiting and waiting to be eaten. They were just so mysterious. What will they taste like? What should I make with them? How should I prepare them? Finally, I just had to go for it! After opening the package and tasting a noodle, my first thought was "Mmm, crunchy!" They are a raw food and all you do is rinse them and they're ready to eat.

So I decided to make a cold salad with the kelp noodles and a bunch of veggies. First, I tossed the noodles in a simple garlic-tamari sauce. This kind of noodles doesn't really have much flavor on their own. Along with the veggies, the result was kind of like an Asian-inspired coleslaw and I thought it was delicious.

Ingredients:
Kelp noodles
Shredded savoy cabbage
Roasted beets (see below)
1/2 Diced shallot

Diced carrots

Sauce:
Tamari (soy sauce)
Fresh minced garlic (2 cloves)
Sriracha hot sauce
Red pepper flakes
1 tsp oil

About the beets: Beets might be my new favorite veggie. First of all, you get 2 veggies in one (the greens and the roots) and I love me some braised beet greens! In this recipe, I could have used raw beets, then it would have been a completely raw dish. But, I had already roasted the beets yesterday so I used those. Fresh roasted beets are awesome. Just wrap the whole thing in tin foil and bake on 400 degrees for about an hour. You can just put them directly in the fridge and they will store for a couple days if you don't want to use them right away. You will need to peel the outside skin before eating.

Vegan Shrimp? Interesting...

2010-04-04T12:54:00.000-07:00

I must admit that I have mixed feelings about Vegetarian Plus brand Vegan Shrimp. On one hand, its appearance and texture really do bring back fond memories of delicious shrimp that I once enjoyed. On the other, it's lacking in taste and isn't quite as tender as I'd like. My conclusion is that vegan shrimp is more of a fun novelty vegan food, but worth a try if you used to like shrimp like me. (I would like to try mixing it in a food processor to see if i can make something like a krab cake or krab rangoons. We'll see how that goes later.)

For this pasta, we used whole wheat angel hair noodles, diced red pepper, sliced crimini mushrooms, diced onion, fresh garlic, olive oil, and crushed red pepper. I let the shrimp thaw before tossing it in with the other ingredients, then at the end mixed in the noodles and let it all cook together for a minute at the end.

(There is Daiya vegan cheese garlic bread in the background... so good.)

Quick Falafel Pitas

2010-03-27T15:33:00.000-07:00

We made some yummy Falafel Pitas the other night. For quick falafels, I just use the box falafel mix that you mix with water. After about 10 minutes you just form little balls and fry them for about 10 minutes in some oil. Stuff the whole-wheat pitas with falafel balls, tomato, lettuce, (yes, i put Vegenaise on mine too...), diced dill pickle and Sriracha hot sauce. Cucumber would be good but I didn't have any. I also made some brown rice and heated up the indian "Bombay Potatoes" and garbanzo beans made by Tasty Bite. It was a quick and tasty dinner.

Brownies and Ice Cream

2010-03-20T11:05:00.000-07:00

Vegan baking can be a little tricky sometimes... So this is a fool-proof vegan desert that even I can master! Yes, they come from a box (sorry, Mom), but these brownies turn out great every time.
I use Cherrybrook Kitchen Fudge Brownie Mix. They are amazingly vegan and gluten-free. Top them off with some Purely Decadent coconut milk ice cream (cookie dough) and you have a bad-ass desert! It's kind of like Ben&Jerry's "Half-Baked"-- used to be my favorite flavor-- but waaaay better.

Breakfast Tofu Scramble

2010-03-17T14:31:00.000-07:00

I used to really love eggs before I became vegan. Now, I make tofu scrambles instead. It has a similar texture to scrambled eggs, and it is so much better for everyone involved.

Ingredients:
Sliced red potatoes
Diced red onion
Minced garlic
Diced red pepper
Minced jalapeno
Extra-firm tofu
Salt and black pepper
Cumin
Cayenne pepper
Smoked paprika

(Other ingredient options include sliced mushrooms, soy-chorizo, cilantro, green pepper, etc. depending on what's in the fridge).

Start with some oil in a skillet (I used a wok with a glass lid) and add the potatoes. Let them cook under med-low heat for a few minutes.

Next, add the onions and garlic, cover, and simmer until the onions are translucent.

Use your hands to crumble the tofu as you add it to the mix. Add peppers and seasoning, mix, and cover to cook for a few more minutes.

When all of the ingredients are cooked/heated thoroughly, turn up the heat and brown a little.
We also toasted olive bread and buttered it with Earth Balance, and I sliced up some heirloom tomatoes on the side. Oh, and washed it down with Chocolate Almond Milk. :)

Hoagie Sandwiches

2010-03-14T11:55:00.000-07:00

Who isn't a huge fan of sandwiches? I had to take some pics of this hoagie I made because it was just too good! The hoagie bread is made by Breadsmith (sold at the local farmers markets and Whole Foods). FYI my favorite type of vegan deli slices are Tofurkey Hickory Smoked.

No, your eyes are not deceiving you! The tomatoes were orange. and beautiful! I added green leaf lettuce, Vegenaise (a must), and I think I may have spread a little tofu ricotta on there too, because I made these a couple days after making the manicotti and I had some left over.

Dee-lish!

Not your mom's manicotti

2010-02-28T21:58:00.000-08:00

This stuffed manicotti uses tofu ricotta cheeze, topped with a faux meaty sauce, and served with Daiya cheezey garlic bread. Such good cookin and all vegan.
Here's what you need:

First, boil the noodles for about 10 minutes and set aside. Then, make the tofu ricotta

Tofu Ricotta Ingredients:
1/4 Diced shallot
Minced fresh garlic
Extra tirm tofu, drained and crumbled
Salt/pepper
Basil
Oregano

Combine all ingredients in a food processor until it has a creamy, ricotta-like texture.

Stuff the manicotti noodles with the tofu ricotta (We had to slice them to make it easier to stuff).

Then make the sauce

"Meaty" Red Sauce Ingredients:
1/4 Diced onion
Minced fresh garlic
Olive oil
Frozen ground crumbles
Sliced crimini mushrooms (or whatever type)
Organic tomato sauce
Basil
Thyme
Oregano
Salt/pepper
Cayanne (just a little)
Agave nectar (just a little, to cut the acidity)

Saute the onions and garlic first in some oil, then add the frozen crumbles. When they are warm, add the sauce and the rest of the ingredients.

Then top the noodles with the sauce, grated cheeze, and a little bit more tofu ricotta.

Cover with tin foil and bake on 375 for about 35-40 minutes. Remove the tin foil at the end so that it melts.

We also made cheezy garlic bread because we went to whole foods today and got 2 types of Daiya! Yum!

The whole meal was so delicious words can't even describe!
My plate:

Chris' plate:

Braised greens and quinoa (again)

2010-02-25T20:04:00.001-08:00

Tonight I made myself a nice healthy dinner and made sure I have leftovers for lunch tomorrow. I used red quinoa, braised kale and red chard, and a 3 bean salad from Trader Joe's, which I served cold. I love Trader Joe's.

All in all, it was just perfect. It didn't leave me feeling heavy, but it still is a hearty meal. Plus, I almost always have these ingredients on hand so it's a great fall-back meal that doesn't require too much prep time or cooking time.

Sorry this pic is weird, I had to use my phone... :/

Also, I want to recommend this veggie "beef" stock that I use when making both the greens and the quinoa. The cubes are really convenient and I like this brand Edward & Sons.

Cheeze Berger

2010-02-16T17:42:00.000-08:00

I needed some comfort food, dammit! And a cheeze berger really hit the spot. I used a whole wheat keiser roll, cheddar Daiya, Boca vegan patty, lettuce, tomato, vegenaise and ketchup. Just the way I like em, with a pickle on the side. :)

Pizza Supreme

2010-02-09T20:25:00.000-08:00

Pizza Pizza! My favorite! Good thing you can make some really good cheezy-melty vegan pizza with the right ingredients. I enjoy making my own whole wheat dough (It's actually super easy in the food processor. I'll post a recipe next time I make it), but when I go to Whole Foods I usually pick up some of their whole wheat dough and put it in the freezer. It is so convenient-- just set it out on the counter for a few hours until it has thawed.

I am also lucky that my boyfriend is good at tossing the pizza dough. I'm not so good at that part so I prep the veggies while he builds the pizza.

Ingredients:
Plain pizza sauce (preferably from a jar not a can)
Sprinkle of Basil
Sprinkle of Oregano
Shredded Cheese alternative mozarella style (use a fine grater so that it melts more easily)
Sliced Mushrooms
Diced Green Pepper
Diced Red Onion
Boca Ground Crumbles
Yves "Pepperoni"
More Cheeze (I normally use Daiya or Follow Your Heart brand)

Bake at about 450 until the crust is completely done and cheeze starts to brown just a little. Make sure that the middle gets done!

Top it off with some vegan "Parmesan" and crushed red pepper.

Guacamole es delicioso...

2010-02-08T17:40:00.000-08:00

Today I had a couple avocados that needed to be eaten so I made guacamole and nachos for my afternoon snack. I'm always in the mood for guacamole!

Ingredients:
2 Avocados
Minced red onion
Diced Tomatoes
Minced Jalapeno
Chopped Fresh Cilantro
Lime juice
for seasoning I use salt, cumin and cayenne pepper.

Here's a pic of the ingredients before they were mixed

Just smash all the ingredients together with a fork until they're all mixed.

For my afternoon snack (merienda), I topped the chips with Daiya cheddar style and some black beans that I cooked last night in my pressure cooker. We also have this amazing salsa that's local and has chipotle and green onion in it.

Open wide! haha

Simple Potato Salad

2010-02-07T16:43:00.000-08:00

Tonight's dinner will include pulled BBQ sandwiches, baked beans, and potato salad. The baked beans are from Trader Joe's (canned) and the pulled BBQ is also bought pre-packaged (see previous post). Potato salad is something that I love to experiment with; each batch is a little different from the time before.

Ingredients:
Baby red potatoes and fingerling potatoes (but any type will do)
Diced red onion (1/4 cup)
Diced heart of palm (about 3 short stalks)
1/2 Minced kosher dill pickle
Vegenaise
A dab of Grey Poupon
Oregano
Basil
Salt and pepper
Sprinkle of cayanne

Cut the potatoes into bite size pieces. I kind of half-peeled them, because a little skin with this type of potato is good.

Put them in a pot of cold water and bring to a boil. Simmer for about 20 minutes. Then, drain and rinse with cold water.

Mix in the onions, pickle, palm heart and spices and allow to cool for about 20 minutes.

Then, mix in some spoonfuls of Vegenaise and a dab of Grey Poupon. Put it in the refrigerator to cool. :)

Los Tacos Mas Ricos

2010-02-07T16:29:00.000-08:00

I love making vegan tacos. They're even better when you have Daiya cheddar "cheese" to melt on top. I am so happy that my nearest Whole Foods decided to carry it (in the refrigerated vegan section).

For this meal, I used frozen Boca ground veggie crumbles. (Make sure to read the labels on these type of products, though, because some Boca or Morningstar Farms (etc.) products contain eggs or milk. Always double check.) I sauted some garlic, onion, and green pepper and jalapeno to season the "beef." I also added cayane, salt, pepper, and cumin. After the veggies have sauted for a couple minutes just mix in the crumbles, heat, season, and enjoy. Quick and easy.

I like to put Daiya, tomatoes, lettuce, fresh cilantro, and salsa on my tacos. And I made a little taco salad on the side. So good!

Veg BBQ

2010-02-06T15:59:00.000-08:00

In honor of the Superbowl tomorrow, I thought I would post about one of my favorite "I don't feel like cooking" meals: pulled BBQ sandwiches. Sooo easy you just heat up the BBQ, toast the bun, garnish with lettuce and enjoy.

I have tried a couple types of pre-made BBQ non-meats and I like them both. The Lightlife Smart BBQ is my favorite of the two because it's a little more tangy and the protein is in smaller pieces. You can find them in the refrigerated section at most supermarkets along with the veggie lunch meats, tofu, etc.

Savory coconut milk soup

2010-01-24T14:21:00.000-08:00

This is an improvised soup that turns out a little different each time I make it. Here's what this weekend's edition turned out like.

Ingredients:
Vegetable stock
Coconut milk
Diced onion
Minced garlic
Diced shallot
Red potatoes cut into cubes
Chopped carrots
Diced green pepper
Shredded savoy cabbage
Sliced shitake mushrooms
Sliced crimini mushrooms
Extra firm tofu cut into cubes
Water chestnuts
Cilantro
Cooked brown rice
Sriracha hot sauce

First, I put a little oil in the pot and sauted the onions and garlic for a couple minutes. Then, I added the vegetable stock and cooked the potatoes and carrots for about 10 minutes on their own. When the potatoes were tender I added the rest of the veggies and tofu.

Finally, I added coconut milk, more vegetable stock, and cooked rice and let it all simmer on the stove.

(In the past, I have served the rice separately and then poured the soup over top. This time I just added it in the soup because I only had about 1/2 cup of rice in the pantry.)

Kimchi

2010-01-24T13:53:00.000-08:00

This is a really easy recipe for kimchi. It is different from other types of kimchi that I have eaten before, but for how quick and simple it is, I really like it. Mark Bittman's cookbook "How to Cook Everything Vegetarian" really does live up to its title. I can always find a simple, delicious recipe for just about anything I feel like cooking up.

This time, I used savoy cabbage but you can use any type of cabbage for kimchi. I also just estimated on the other ingredients because I was making a small batch. Bittman uses green onions in his recipe, but I used a shallot instead because that's what I had.

Ingredients:
Cabbage separated into leaves
Coarse salt
Soy sauce
Minced garlic
Minced shallot/green onion
Red pepper flakes
Sugar

First, layer the cabbage leaves in a colander and sprinkle salt on each layer. Put a bowl under the colander to collect water. Place something on the cabbage to weigh it down so that any excess water drips out. Let it sit for a couple hours until the cabbage is wilted, then rinse thoroughly and chop the cabbage.

Make a sauce with the rest of the ingredients in a bowl. Then pour the sauce on the cabbage, mix it all together and it's ready to eat. Put it in a jar and it will keep in the fridge for up to a week.

Grilled sandwiches are amazing.

2010-01-23T16:25:00.000-08:00

I have always been a huge fan of a nice grilled sandwich. It's my ultimate comfort food. Ok, it's not the healthiest meal... but I just love a good melty vegan grilled sammy. Today, I bought some olive bread from the Scottsdale Farmer's Market along with tomatoes from McClendon's Farms. Put it together with some Vegenaise and vegan cheeze and you have a delicious lunch. (Today I used Follow Your Heart brand Mozzarella style. It's not quite as melty and good as my favorite-- Daiya-- but easier to find at most supermarkets. I also buy Earth Balance vegan margarine. mmm... buttery.)
(Shred the cheese with a fine shredder and it melts easier than if you slice it.)

Grill em up!

Gallo Pinto (sorta)

2010-01-21T17:36:00.000-08:00

Gallo Pinto is a typical staple food of Costa Rica. It's pretty much just rice and beans... which I love! This is my simple variation using black beans and brown rice. In Costa Rica, gallo pinto is eaten daily and often with breakfast. This version is just "sorta" like gallo pinto, because no matter what it just doesn't taste the same as it does there. (It doesn't help that it's missing the key ingredient-- Salsa Lizano). But I like it because it's tasty, simple, and healthy.

Ingredients:
Brown rice
Black beans
Diced Onion (1/2)
Minced Garlic
Diced Red pepper (1/2)
Cilantro
Oil (2 tbsp)

First, cook the rice and beans separately and set them aside. Then oil a skillet and saute the rest of the ingredients for a couple minutes. Then add the rice and beans to the skillet. You should save some of the bean-liquid to add to the mix. Pretty much just mix it all together and let it all cook together for a minute and you're done! I didn't include exact measurements because it's really just about personal preference. And save some fresh cilantro to sprinkle on top.

Chickpea cutlets

2010-01-11T16:30:00.000-08:00

This is a recipe that I love from the "Veganomicon" cookbook by Isa Moskowitz and Terry Romero. Great cookbook.

These chickpea cutlets have vital wheat gluten in them, so they have a stringy-chewy-meaty texture that I really enjoy. I made these on Thanksgiving and they were a big hit. I tried to follow the recipe closely to how it is in the book, but i'm not very good at that. So it's a bit different.

Ingredients:
1 cup cooked chickpeas
2 tbsp olive oil
1/2 cup break crumbs
1/4 cup water
2 tbsp soy sauce
2 cloves minced or grated garlic
dried thyme
smoked paprika
dried sage
olive oil for pan frying

(To make the bread crumbs, I just put a couple slices of sandwich bread in the food processor and pulse until crumby. No need to buy bread crumbs.)

First, mash the garbanzo beans and oil in a mixing bowl until there are no whole chickpeas left. (I got a little impatient and left some whole.... which is OK but they will fall off when you fry them. oops.) Then add the rest of the ingredients in the bowl and mix together. Knead the mixture for about 3 minutes and it will start to get stringy due to the wheat gluten.

Now you're ready for frying. Just put a little olive oil in the pan and form patties with the mixture. Make sure they're not too thick or the inside won't cook. Fry on each side for about 6 minutes-- not too high, because you don't want to burn your cutlets. When they are done, they should be pretty firm to the touch. Place cutlets on a paper towel to soak up excess oil while they cool.

Next time, I'm going to try baking them instead of frying. (20 minutes at 375 brushed with a little oil, then flip and bake for an additional 8-10 minutes until firm and golden-brown).

I must admit that my cutlets look pretty "rustic"...... yeah the picture in the cookbook looks slightly better! Whatever, I'm not a professional and they taste great!

Saturday lunch: braised greens and quinoa

2010-01-09T12:50:00.000-08:00

For lunch today I made braised greens, which I served with red quinoa, garbanzo beans, and tomatoes. I had the quinoa and garbanzo beans left over from the day before and it went great with the greens. Sometimes it's nice to make a little batch of quinoa or brown rice, and then just put it in the fridge to have around for a couple days. Rice and beans is one of my favorite things to take to work for lunch, and I love to try out different variations.

The greens were an organic mix that I picked up from the McCeldons Farm stand at the Scottsdale Farmers Market. I started with a little oil in the pan, and sauted the greens for a couple minutes.

Then, I added about a cup of vegetable stock and let simmer (covered) for 12 minutes or so.

I use a concentrated vegetable stock called "Better Than Bouillon"-- just mix a little in hot water and it's ready (it stores well in the freezer and lasts forever).

When they were nice and tender I just drained the greens and they were ready to serve.
Healthy! And tasted great too. (and notice the hummus at the top of the plate-- had to sneak it on there!)

Finally: Super Creamy Hummus

2010-01-06T17:27:00.000-08:00

I got an awesome gift for Christmas from my parents: a pressure cooker! I'd been hearing that the best way to get hummus truly creamy (restaurant-style) is to first cook the beans yourself, and then remove the skins from each bean. Sounds like a lot of work, but I get a lot of satisfaction out of making amazing food for myself that tastes better than a restaurant. SO worth it! I have tried making my own hummus a million times with canned-beans, but it just wasn't cutting it. It doesn't give you that yummy creaminess like the kind you buy or get at a restaurant. Also, there is a huge difference in taste. I got some dried chickpeas from the Scottsdale Farmers Market on Saturday and they had so much more flavor than any canned beans i've ever had! Amazing! So now that I have a pressure cooker, I'm ready to see for myself if I can make the best hummus I've ever had.

If you don't have a pressure cooker, you can cook your own beans on the stove top. But they have to cook for 3 hours. Yeah.

I kept this batch very simple. Sometimes I like to add artichoke hearts/palm hearts, olives, roasted red pepper, or spiciness. This time I just wanted some damn creamy hummus!

*Disclaimer: I'm not big on exact measurements when it comes to things like dips and sauces. And pretty much everything else. But I'll try. Feel free to adjust any recipes as you see fit!

Ingredients:
1 1/2 cups garbanzo beans (cooked amount)
1/2 tsp salt
1 tbsp minced garlic
1/4 cup tahini
3 tbsp Olive oil

To cook beans on the stove-top: Soak them first, then cook for 3 hours on the stove. The water should be at least 1 cup beans/3 cups water.
To cook beans in a pressure cooker: Unsoaked beans' cook time is 32 minutes, plus about another half hour for the pressure to release naturally.
Ok fine, you can also just use canned beans. And it'll be decent. But I'm aiming for perfection here.

Next, rinse the beans under cold water and then take the skin off each individual bean. Yes, it takes some time. But it was kinda satisfying. I stopped when my fingers were really shriveled and that was about 1 1/2 cup of beans. But seriously, you have to skin the beans! Do it. So creamy.

Then, I load the skinless beans into my food processor and add the garic, salt, olive oil, and tahini. Let the food processor do its magic (about 30 seconds). And there you have it: awesomely creamy hummus. YUM!

Welcome to my Blog!

2010-01-06T17:05:00.000-08:00

Hello, Internet! This is my first blog post, ever. Heeeey! I've been thinking about writing a food-oriented blog for a while now, and of course it must be vegan because it's me. So I finally went for it, and I'm planning on bringing you lots of delicious vegan recipes, product reviews, and ideas for the kitchen. Thanks for stopping by!