February 4th, 2008


Cookbook dilemma

I know you guys must be as tired of cookbook questions as I am, but here's one anyway, cuz i trust all your opinions.
I have a certain amount of funds left on an amazon gift card and i can either get Veganomicon or another book that caught my eye, Alternative Vegan

I've heard so much good about Veganomicon and have wanted it awhile, but this other one one caught my eye cuz I really enjoy making uncomplicated delicious food at home just using what i've got on hand, and I find that with a lot of vegan cookbooks i have to go out of my way and find and buy special ingredients, often processed pre-made stuff, which I don't really like!

Any advice? Anybody have the 2nd book, or both? I really wish I could get both but alas... $$

Thanks in advance! <3<3<3
lucy closeup

Eggplant Mexicana and Spanish Rice

Eggplant Mexicana
based on http://www.recipezaar.com/27809

Some olive oil
Large eggplants cut into 1/2 " cubes
1 red pepper, chopped
1 16 oz can fire-roasted tomatoes with chiles
8 oz veg broth
3 garlic cloves, minced
1 small onions minced
1 teaspoon chili powder, more if desired

1. Combine all ingredients in a skillet.
2. simmer gently until eggplant is tender (this took a while--a good half hour)
3. Can be done ahead and reheated in microwave.

Spanish Rice
based on http://www.recipezaar.com/37638

1 cup uncooked rice (I used brown rice)
1 medium onion, chopped
1 TBSP vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato paste
1 small green bell pepper, chopped
1 1/2 teaspoons salt
1 clove garlic, minced

1. In a large skillet, heat the oil over medium heat.
2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
3. Stir in remaining ingredients and bring to a boil.
4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.(It took quite a while for the rice to cook).

Mac and Cheesy

So it's been extra cold and winter-like here, and I was craving mac and cheese! Mmm!

I threw this together and it was wooooooonderful :) Just thought I'd share. I'd love to make some vegan/veggie friends on this journal too, if anyone's interested :)

P.S. I'm new too, hope this is A Ok! *g*

Vegan Mac and Cheesey

First I boiled up some noodles in a big pot. I used these cool multi colored, veggie noodles
Cooked, drained, set em aside.

Next I made the cheeeeezy sauce! Sorry I don't have any exact measurements, I was just making it up as I went along. *g*

A couple spoonfuls of Soy Garden, and maybe about 1/4 cup whole wheat flour. Cook that over medium heat, stirring.. and slowly drizzle in some plain rice milk. Keep stirring! That's the most important thing. Once it got kinda pasty in texture, I kept adding more milk till I felt I had enough for a base. More stirring. Then I added a bunch of soy cheddar cheese, and a big spoonful of tofutti, better than cream cheese. A dash of black pepper, and a sprinkle of nutmeg. Gave it another good stir, and then stirred in the pasta. Next I spread it all out in a shallow casserole dish. I sprinkled about half with bread crumbs (the kids don't like the crunchy topping, but I do! hehe) Then I just baked it for maybe 10 mins or so at around 350. It was great!

vegan-friendly pie...

The first time I tried this, I followed the internet recipe exactly & found that it wasn't quite as good as it could have been. The texture, however, was exactly as should be, so I decided it was worth trying again. Brought it to a vegan friend's birthday party & I think I got both the cooking time & the spices right this time, since there were plenty of compliments to be had...

vegan pumpkin pie
  • 1 unbaked 9" vegan pie shell (graham crumb);
  • ¾ lb light firm tofu (Silken);
  • 16 oz can pumpkin purée;
  • ½ c maple syrup;
  • 2 tbsp oil;
  • 2 tbsp molasses;
  • 1 tsp pure vanilla extract;
  • 1½ tsp cinnamon;
  • ¾ tsp ground ginger;
  • ½ salt;
  • ½ ground nutmeg;
  • ¼ tsp allspice.
Preheat the oven to 350°F.
Blend all ingredients in food processor until very well mixed. Pour into pie shell.
Bake in centre of oven for 1 hour, or until cracks begin to appear in filling.
Turn oven off & leave pie in oven for 30 minutes. Let cool in pan on rack.
Remove pie from oven & cool in fridge for at least 3 hours.
Serve alone, or with whipped/frozen topping of your choice.
Makes 16 wedges.

Note: crossposted to my own journal, with happy-making compliments included. :)
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