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Amazing Vegan Meal at Fearrington House

March 5, 2012 · by · 1 Comment

There’s not much I like more than going out to a fancy dinner with friends. The Fearrington House is a 5 star restaurant right in my backyard and the food there always leaves me speechless.

Cheryl and I like to celebrate there as much as possible, which on our budget means only a few times a year. But they do have specials sometimes where you can get a few bucks off. Sign up for the mailing list to get those announcements.

The staff couldn’t possibly be any friendlier or more knowledgeable. If you have allergies or dietary restrictions just tell them when you make your reservations. They all put up with our guesses about unknown ingredients and were good sports when walking into our odd conversations! [Read more...]

Filed Under: restaurant review, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , ,

Quick and Easy Vegan Winter Squash Pasta Sauce

January 25, 2012 · by · 1 Comment

Sometimes I leave the house without dinner in the slow cooker. For days like that this pasta sauce is easy to put together and tastes like you really put a ton of effort into it. In fact, it’s good enough to serve at your next dinner party!

Tip: Hate trying to carve a giant winter squash? Worry about cutting yourself? Some winter squash are huge and cutting them can be intimidating. Next time try softening it up in the oven first. Poke holes in your squash, place on a cookie sheet, and cook for 15 to 20 minutes at 375 degrees. Take it out and let it cool enough that you can touch it. You should be able to slice through it much easier. You can also use pre-cooked purée from your slow cooker!

Quick and Easy Vegan Winter Squash Pasta Sauce
Serves 4

  • 2 cups winter squash, peeled seeded and chopped (or pre-cooked purée)
  • 1 tablespoon Better Than Bouillon No Chicken Base (or other vegan chick’n base)
  • 3 to 4 cups water
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • a few drops to ¼ teaspoon liquid smoke, to taste
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • cooked pasta, for serving

In a saucepan with a lid, add the prepared squash, bouillon, and add enough water to completely cover the squash. The amount of water needed will vary on the size of pan you choose to use.

Cook with lid on over medium heat for about 10 to 15 minutes, or until you can pierce the squash easily with a fork.

Remove the lid and turn the heat to medium high. Add the sage and mash the squash with a wooden spoon as you stir. Cook down until the extra water has evaporated and it is a thick sauce. (If it was almost cooked dry in step 2, add ½ to 1 cup extra water, then mash.)

Add the liquid smoke, vinegar, and salt and pepper. Taste and add more salt, pepper, or sage if it doesn’t make you happy yet.

Serve over cooked pasta.

Filed Under: Beyond Easy, Busy Vegan, Fall, Main Course, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , ,

Winter CSA: Slow Cooker Asian Corn Cabbage Soup

January 12, 2012 · by · 4 Comments

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

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Filed Under: Asian, Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Slow cooker, Soups, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Quick and Easy Citrus Bok Choy Salad

January 5, 2012 · by · 2 Comments

Okay, I want to just get it out in the open and tell you this is not a slow cooker recipe. It’s really a use up all that bok choy that just keeps coming in my Winter CSA box concoction. Also, Cheryl is a picky eater and eating it raw seems to be working better for her.

I’ve been so busy catching up on cookbook reviews that I haven’t been posting many of my own recipes. I promise to do better and this recipe is my sign of good faith ; )

Citrus Bok Choy Salad
Prep Time: 10 minutes
Serves 2

  • 4 cups of chopped bok choy
  • 1 cup grated carrot
  • 1 apple, peeled and chopped
  • juice of 1 lime
  • juice of 1 clementine or tangerine
  • 1 tablespoon balsamic (I used tangerine balsamic)
  • 1 teaspoon sesame oil
  • salt, to taste

Toss everything together. I made mine the night and packed it for for lunch today. It definitely tasted better after it marinated all night, so I’d recommend making it in advance.

Filed Under: Asian, Busy Vegan, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , ,

And the Goodie Bag Giveaway Winners Are…

November 23, 2011 · by · 2 Comments

Today is filled with good news. First, I just won a Mofie for my Pumpkin Spice Cheap-o-cinno at this year’s Vegan Mofo!

The giveaway winner are:

Andrea of Andrea’s Easy Vegan Cooking

and

Cara of Fork and Beans!

Filed Under: Giveaway · Tagged: , , , , , , ,

Butternut Squash Frijoles and a Goodie Bag Giveaway!

November 21, 2011 · by ·

I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.

Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!

To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.

You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.

There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free

This recipe uses a 1½ to 2 quart slow cooker

  • 1 cup dried beans (anasazi, pinto, et.)
  • 3 cups water
  • 1 cup butternut squash purée
  • 1 clove garlic, minced
  • 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • ½ teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of ½ lime
  • salt to taste
  • ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.

You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!

You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.

If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.

You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Giveaway, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Another Peek Inside The Vegan Slow Cooker – Steamy Stews and Curries

August 9, 2011 · by · 5 Comments
Photo by Bill Bettencourt, Property of Fair Winds Press

Tofu Bouillabaisse (Photo by Bill Bettencourt, Property of Fair Winds Press)

Here’s another teaser from The Vegan Slow Cooker. It comes out October 1.

Stews are the perfect way to start using your slow cooker while you are away at work. They need the least attention and shouldn’t over cook if you come home a little late.

However, if you are going to be very late or find that your slow cooker runs particularly hot add an extra 1/2 to 1 cup of liquid to make sure it doesn’t burn. Typically, I do this the first time I cook a dish and then gauge from the result how much liquid I’ll use in the future.

Chapter 4

Steamy Stews and Curries that Save the Day
1. Soy Chorizo Black Bean Stew
2. White Bean and Kale Stew
3. Asian-Style Winter Stew
4. Veggie Gumbo with Cheater Roux
5. Mojito Pinto Beans
6. Cheater Chili
7. Tofu Bouillabaisse
8. Chinese-Style Eggplant in Garlic Sauce
9. Hard Cider and Cabbage Stew
10. Thai Red Curry Tofu and Veggies
11. Caribbean Mango Black Beans
12. Not-My-Grandmother’s Beefy Stew
13. Sweet Potato and Chard Dal
14. Chana Saag (Indian Greens with
Chickpeas)
15. Baigan Bharta (Eggplant Curry)
16. Easy Veggie Chickpea Biryani
17. Butter Chick’n

Chana Saag (Indian Greens with Chickpeas) (Photo by Bill Bettencourt, Property of Fair Winds Press)

Filed Under: crockpot, Slow cooker, The Vegan Slow Cooker Book, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Peek Inside The Vegan Slow Cooker – Simmering Soups

July 29, 2011 · by · 2 Comments
Photo by Bill Bettencourt, Property of Fair Winds Press

Hot and Sour Soup (Photo by Bill Bettencourt, Property of Fair Winds Press)

Here’s another teaser from The Vegan Slow Cooker. It’s available for pre-order, but it doesn’t come out until October 1.

Soups are amazing. Ranging from light, brothy soups to a hearty Hungarian Mushroom Soup that’s thick and rich with cashew cream. No matter what the season, there’s a soup that’s perfect for it. Summer wants chilled soups, Spring and Fall want to celebrate the local harvest, and Winter just would like to keep warm.

I seem to want soup all the time. If I’m sick I want Hot and Sour Soup or Smoked Tofu and Stars. If I’ve found some great veggies at the market I want to make a soup that features them. I could spend all winter eating soup and fresh-baked bread, but Cheryl won’t hear of it!

Chapter 3

Simmering Soups That Cook While You’re Away
1. Golden Borscht
2. Herbed Carrot and Baby Turnip Soup
3. Creamy Corn Chowder
4. Summer Squash Bisque
5. Asparagus Tarragon Soup
6. Spring Minestrone with Pesto Parmesan
7. Sweet Potato White Bean Soup
8. Cauliflower and Celery Root Bisque
9. Thai Coconut Pumpkin Soup
10. Hungarian Mushroom Soup
11. Asian Tofu Soup
12. Tortilla Soup
13. Hot and Sour Soup
14. Split Pea and Apple Soup
15. Delicata Squash and Pear Soup
16. Turbodog Root Veggie Soup
17. Split Pea and Lentil Soup
18. Smoked Tofu and Stars Soup
19. What’s in the Freezer? Veggie Soup
20. Creamy Potato Soup
21. Citrus Black Bean Soup

Photo by Bill Bettencourt, Property of Fair Winds Press

Smoked Tofu and Stars Soup (Photo by Bill Bettencourt, Property of Fair Winds Press)

Filed Under: crockpot, Slow cooker, The Vegan Slow Cooker Book, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Celebrate St. Patrick’s Day with Green Mashed Potatoes

March 16, 2011 · by · 1 Comment

Ok, you and I know both that these are just mashed potatoes with puréed spinach. I have fancied them up with some Unsweetened So Delicious coconut milk and some smoked salt. But with St. Paddy’s day just around the corner it’s a perfect way to dress up tomorrow’s dinner. (Don’t panic the “beef” in the pic above is Gardein‘s vegan beefless tips.)

To make the cooked potatoes in the slow cooker use the Slow Cooker Beyond Easy Baked Potatoes. Once they are done (they can cook all day while you are at work), make sure to use a clean pot holder to handle the cooked potatoes with since they will be really hot then split them open and scrape the flesh out into a bowl.

This isn’t a slow cooker recipe if you boil your potatoes on the stove, but either way they are great for St. Paddy’s Day!

Green Mashed Potatoes

Serves 3 to 4

  • 1/2 cup Unsweetened So Delicious coconut milk
  • 2 cups fresh baby spinach
  • 2 large cooked potatoes, peeled
  • 1 to 2 tablespoon(s) Earth Balance
  • smoked salt, to taste (or 1/4 teaspoon liquid smoke and plain salt)

Puree the nondairy milk and the spinach in a blender until smooth. No matter how you cooked your potatoes transfer the insides (no peel) to a bowl and mash the potatoes. You can use a mixer after you add the liquid and Earth Balance, just make sure not to over mix or they will get gluey. Mix everything together.

Note: If the mixture is too thick make another spinach coconut milk batch and add it to the mixture as well.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Gluten-free, Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , ,