May 21st, 2005

(no subject)

I want to make muffins for my class. It's first period so they always see me eating my breakfast and they like to play a game calle "ask the vegan girl what she can eat" and stuff like that ("is that a SOY bananna?") so I'd like to make muffins on the day of our final. any REALLY good recipes that you can think of? i've never had much luck with vegan muffins

(no subject)

so those cookies I made yesterday...

I took one and spread some peanutbutter on it and slices of banana and threw it in the freezer (if I had more cookies, I would have put more peanutbutter on another and made it sandwichey)

and it was *amazing* and reminded me of ice cream sandwiches.

if you make those cookies, try that. its so so so good.

bourgeois pasta

It's the perfect time of year to sit on the balcony and drink wine and eat things like this:

1 lb wholegrain spaghetti
2 tbsp canola oil
half of a white onion, chopped
a large heirloom tomato, chopped, or several roma tomatoes, chopped
3 cloves garlic, minced
4 artichoke hearts, chopped
salt, pepper, and herbs to taste: oregano, thyme, basil, rosemary
pinch sugar
1 medium ripe avocado, chopped
handful pecans or walnuts, chopped
extra virgin olive oil to drizzle over the top

Cook pasta. While pasta is cooking, heat canola oil in pan. Add onions, sautee until translucent. Add tomato, garlic, and artichoke hearts. Season to taste. Stir in sugar when sauce has reduced some. Serve pasta with sauce, avocado, nuts, olive oil, and nutritional yeast.

serves 2 or 3 or 4

Corn-Wheat Griddlecakes

The original non-vegan version of this recipe is from my baking bible, Cooking with Wholegrains by Ellen and Vrest Orton. I've changed it around to make it vegan and made some other minor adjustments. The griddlecakes come out very light and melt in your mouth; they're rich and flavorful enough to eat plain though I like to drizzle a very small amount of maple syrup on top. This is a small recipe and serves 2 hungry people.

Okay, the griddlecakes:Read more...Collapse )

black bean + sweet potato hash

I wanted to use up what I had in my refrigerator, which was mainly sweet potatoes and black beans. This recipe is from Moosewood Restaurant New Classics, which is a good cookbook (not all vegan, but most recipes are easily veganized). I found this recipe in the index under sweet potatoes and thought I'd take a shot at it, but I didn't expect much. Boy, was I wrong. This stuff is soooo good! It's definitely a keeper. I wish I had a digital camera, because the colors are really pretty, but I don't, so i guess you'll just have to trust me. My modifications to the recipe are in italics.

black bean and sweet potato hashCollapse )