I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I didn’t have any) and it turned out wonderful. Even though the recipe is listed online as “spicy” it wasn’t too overbearing. There was a nice blend of spices and it was a very filling dish, even as a main entree. For my Celiac friends, it’s gluten-free to boot!
Ever since the advent of Daiya, vegan mac and cheese (and pizza, quesadillas, etc.) have not been the same! A vegan mac and cheese recipe that I created myself and have made numerous times with success is posted below. Keep in mind that I never quite measure anything, just adjust to taste. These are only estimates. Use your judgment and taste preferences. It turns out like a vegan version of Velveeta mac and cheese and has wowed many omnivores!
Creamy Vegan Mac & Cheese
7 oz. whole wheat medium sized pasta shells
1/2 to 1 cup Daiya cheddar shreds
1/2 cup non-dairy milk
2-4 TB Earth Balance
1/4 cup nutritional yeast
1-2 TB arrowroot powder
1 tsp mustard powder
salt & pepper to taste
Boil a pot of water and cook the pasta until al dente. Drain the water and add Daiya, milk, and Earth Balance to the shells. Keep the pot on a low heat to help melt the EB, stirring until melted. Add nutritional yeast, arrowroot powder, mustard powder, salt and pepper. Mix until creamy. Adjust ingredients until desired consistency and flavor are reached. Take off the heat and serve immediately.
Tuxedo Cat Dinner, Gluten-free, Holiday Foods, Vegan MoFo bread, corn, CSA, delicata squash, dinner, Earth Balance, fall, fingerling potatoes, gluten-free, holiday, Horizons, Ithaca, Ithaca Farmers Market, juice, Mimicreme, NY, onions, Philadelphia, pumpkin pie, salad, soup, truffled, Unexpected Farm, veganic organic, veganmofo, Watkins Glen, white truffle oil 0 Comments
In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at the farmers market over the weekend, I picked up a pint of fingerling potatoes and sweet corn.
Our entire meal consisted of delicata squash soup, truffled fingerling potatoes, sweet corn, garlic bread, a mixed green salad, and sparkling cranberry juice. Dessert was pumpkin pie with rice milk whipped cream (see my previous post). Pictures and recipes just included for the soup and potatoes!
I used this recipe for Delicata Creamy Squash soup from AllRecipes.com. I veganized it using Mimiccreme Cashew & Almond Cream and Earth Balance (instead of butter). The soup turned out creamy, sweet, and easy on the palate. It was accidentally gluten-free as well!
Feeling inspired by a fingerling potato dish we used to get at the now defunct Horizons restaurant in Philadelphia (one of the best vegan upscale restaurants I’ve ever been to), I decided to try to my hand at making my own roasted fingerling potatoes.
Truffled Fingerling Potatoes*
1 pint fingerling potatoes
2-3 TB white truffle oil
3 large garlic cloves (crushed)
1 tsp course Celtic sea salt
Preheat oven to 450 degrees. Scrub potatoes and rinse. Toss potatoes with truffle oil, crushed garlic cloves, and sea salt in a medium sized bowl. Place them on a cookie sheet and cook for 20 minutes. Using a fork or potato smasher, gently press down the potatoes until they split just a tad. (Not sure the benefit of this, but this is how I remember the Horizons fingerling potatoes being served). Ready to eat!
*Please note, if I include an original recipe, I don’t rate it myself (seems a little biased). Feel free to make it though yourself and tell me how it turned out!
Tuxedo Cat Dinner, Gluten-free, Vegan MoFo Alton Brown, Anastasia St. John, beets, dinner, Forks Over Knives, gluten-free, green lentils, kale, lentils, pickled, Pillsbury Crescent Original Rolls, salad, veganmofo, vinegar 1 Comment
A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives.
Green Lentil Salad
2 cups of cooked green lentils
1 red onion, finely chopped
2 carrots, finely chopped
1 bunch of kale, finely chopped
balsamic vinegar, to taste (I prefer a lot)
salt & pepper, to taste
(written with permission)
Accompanying this tangy and mouth-watering salad, are pickled beets based on this Alton Brown recipe. I used white vinegar instead of the tarragon wine vinegar (as I didn’t have any of that on hand). I’ve also made this recipe again and again with success. Lastly, Pillsbury Crescent Original Rolls are a temptation of mine that are accidentally vegan and round this meal out quite well. If you leave out the crescent rolls, this meal is gluten-free to boot!
It has been soup weather for weeks now in upstate New York and that means one thing: soup and more soup. I recently made the Chickpea Noodle Soup from Veganomicon by Isa Chandra Moskowitz. Instead of using soba noodles, I used cut spaghetti noodles and the soup came out wonderful. I omitted the mushrooms (as neither myself or the hubs are huge fans) and added greens to the broth towards the end. I also used my own homemade veggie broth as the base. It was hearty, healthy, and flavorful.