Since we’re so close to Halloween I selected 13 of my favorites for you to warm up with. So stay toasty and dry, and eat your oatmeal! [Read more...]
Today is the first day of Vegan MoFo, also known as vegan month of food, and I’m so excited. Make sure to sign up for one or more of the rss feeds on their site to keep up with the best vegan month of the year!
I always think I’ll have a theme for this big, vegan event, but it’s hard for me to just pick one thing. I’m going to try the theme of fall with emphasis on pumpkin where ever possible. But I reserve the right to change my mind – a lot…
Last week the pie pumpkins were peeking out at me begging to join in on some cooking fun. I’ve talked about making pumpkin puree before, but today I’m providing some step-by-step instructions and pictures. Let’s hear it for trying to overachieve for Mofo!
It’s really easy to make, but you’ve heard that before. Plus if you’re like me, you want to see some proof ; ) [Read more...]
You guys know I tend to get on a tangent and now I can’t stop making frozen coffees. I guess it’s too warm to re-start my oatmeal obsession and they are so much better than you-know-who’s.
Since the CSA has been making veggies magically apear at my house so I haven’t gone to the farmers market every weekend. But I did go last Saturday and found a new coffee cart waiting for me, Cocoa and Cinnamon. Looking over their menu I saw my new favorite coffee combination – cardamom and rosewater. If you are in or near Durham you must try their coffee! to recipe →
Here’s another inexpensive coffee house frozen drink. When I’m super busy and a little stressed out I tend to get a frap on my way to work. It’s an expensive and unhealthy habit. Once I catch up a little I always go back to making my own.
It takes about 10 minutes, has less sugar than the one from the chain and can even be made completely sugar-free by using unsweetened So Delicious Almond Plus Milk. to recipe →
It’s beautiful outside and I have all the windows and doors open. We’re decluttering and if all goes well I’ll even have the deck ready for a cocktail night next week. Spring is my favorite time of the year. It makes anything seem possible.
I like a nice frosty drink as a reward for all my hard work and this was perfect. Years ago, before I was a vegan, Starbuck’s had a blackberry green tea frapacinno that I loved. Of course, the blackberry syrup is long gone. to recipe →
Spring came months ago it seems. The bad part is there are already mosquitos trying to sneak into the house, in fact one is actually nibbling me now. But the best part if that some of my fresh herbs are ready to use again and that more than makes up for my blood loss. [Read more...]
This Tempeh Mushroom Stroganoff is amazingly easy and full of great flavors. It has few ingredients, but the mushrooms combined with the bouillon create an amazing broth that becomes the base of the sauce.
I don’t use tempeh as much as I should. It’s a fermented soy product that’s originally from Indonesia. Most people agree that fermented soy products are better for you and easier to digest.
Tempeh has a reputation for having a bitter taste, but if you steam it for 10 minutes before adding to your dish it will take most of that away.
If you are lucky, like I am, you might have an artisanal tempeh maker in your neck of the woods. The triangle area has Tempeh Girl and I think there is one in Asheville, NC and Gainesville, Fl. (If there’s one in your area please share the info in the comments.)
I’ll be talking more about Tempeh Girl, but she uses a different culture than the mass producers do and her tempeh is not bitter at all. And it’s ready to use right out of the package, so no steaming needed!
(I don’t usually do before pictures, but I wanted you to see the new tempeh I’m using. See how pretty it looks?)
Slow Cooker Tempeh Mushroom Stroganoff
gluten-free (with plain soy tempeh and gluten-free pasta)
serves 2 to 3
I used my 3 1/2 quart, but think this would be better suited for a 1 1/2 to 2 quart slow cooker. If you are using a 4 quart or more you can double the recipe or add even more extra water.
- 1 package (8 ounces or 227 g) tempeh
- 2 cups ( about 5 ounces or 142 g) mushrooms, chopped small
- 2 cloves garlic, minced
- 1 to 2 cups (250 to 500 ml) water, use more if you will cook longer than 8 hours
- 1 teaspoon Not-Chicken Bouillon
- 1/2 teaspoon paprika
- 1/3 cup vegan sour cream (sub cashew cream or unsweetened non-dairy milk)
- pinch dill, optional
- salt and pepper, to taste
- cooked pasta, for serving
The night before: Chop tempeh and mushrooms. Steam tempeh for about 10 minutes unless you have a locally made tempeh and then follow their recommendations. (For Tempeh Girl tempeh no steaming is needed!) Store in fridge until the morning.
In the morning: Add tempeh, mushrooms, garlic, water, bouillon, and paprika. Cook on low 7 to 9 hours.
20 minutes before serving: Add vegan sour cream and mix. Taste and add more paprika if needed, as well as salt and pepper. Serve over pasta (or mashed cauliflower, rice, quinoa, etc.) and top with dill if desired.
For those of you not familiar with Southern food this is my (vegan) version of Shrimp and Grits. Traditionally it’s base is a spicy tomato based sauce with bell peppers. I’ve used chickpeas because they don’t break down as much as pinto beans or the like.
Of course there’s bacon in the original version, and doubly of course I have liquid smoke in my version. Big shock, right?
The spiciness often comes from Tabasco, but I like to add chipotle for its smoky notes as well as its heat. You can use either or both depending on your favorite taste.
I serve this over a big portion of grits. It’s a very filling dish and perfect for cold, winter nights. Feel free to add a heaping serving of veggies on the side to make it a well-rounded meal.
Originally I used Muir Glen diced tomatoes with chipotles already added in. Since then, it looks like they have been discontinued. But if you have a can or two of them in your pantry this is a great way to use them up.
Make sure to check out the Wellness Weekend over at Diet, Dessert and Dogs. This recipe is linked there and many more.
Slow Cooker Spicy Southern Chickpeas and Grits
soy-free, gluten-free (make sure the grits are labeled gluten-free!)
Makes 3 to 4 servings (when served over a pile of grits)
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker
- 1/2 cup bell pepper, chopped small
- 2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
- 1 1/2 cup cooked chickpeas (or 1 can rinsed)
- 1/2 cup water
- 1 1/2 cups diced tomatoes (or 1 can Muir Glen diced tomatoes)
- 1/4 to 1/2 teaspoon chipolte powder, to taste
- A few dashes liquid smoke or smoked salt, to taste (Start small if you’re not a fan of smoky foods or leave it out altogether.)
- Tabasco or other hot sauce, optional – use instead of chipolte powder or in addition to depending on your taste for heat
- salt and pepper, to taste
The night before: Chop bell pepper, minced garlic and store in fridge.
In the morning: Add all ingredients, except for the salt and pepper, to the slow cooker and cook on low for 6 to 9 hours.
Before serving: Taste, add salt and pepper, then re-season to your liking. You may need to add more liquid smoke or chipotle.
Serve over slow cooker grits – recipe below:
I make a double batch of grits in a larger slow cooker. The first time I made this I had more beans than grits and that didn’t work as well. Also this way you can add in a few people if someone happens to drop by around dinner time.
Slow Cooker Grits
Use a 3 1/2 to 4 quart slow cooker for the grits.
- 1 cup grits, yellow or white (Bob’s Red Mill grits are labeled gluten-free)
- 2 cup unsweetened So Delicious Coconut Milk (or other unsweetened non-dairy milk)
- 2 cup water
- 1 teaspoon vegan chick’n bouillon
- salt and pepper to taste
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)
- 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.