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Posts Tagged ‘favorite recipes’

I have definitely been keeping busy the last few days and I fully intend to fill everyone in on several tasty creations that I have come across.  Tonight however, I took a bit of a break from the usual to hang out with some friends for a potluck style dinner.

It was a wonderful night.  The conversation was plentiful and entertaining, the atmosphere cozy and welcoming, but the real magic happened when I had my first bite of the main dish.  It was a warm, creamy heaping fork full of Mac n’ Yeese. 

I found a bit of heavenly bliss in every mouthful of this cheese replacement dish that I have been dreaming of for the last 4 weeks. And while I am tempted to horde the recipe and keep it all to myself, it just wouldn’t be right not to share this divine bit of vegan food paradise.  So here it is, the recipe for Heidi’s Mac n’ Yeese.

Heidi’s Mac n’ Yeese

  • 1/2 Cup Margarine
  • 1/2 Cup Flour
  • 1 Cup Nutritional Yeast
  • 3 1/2 Cup Boiling Water
  • 1 1/2 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1 Pinch of Turmeric
  • 1 Pinch of Cayenne Pepper
  • about 1 Tbsp. Red Pepper Flakes
  • 2 Tbsp. Soy Sauce
  • 1/2 to 1 Tbsp. Mustard

Making It

  1. Bring 4 quarts of water to a boil, add salt to taste, and add macaroni.
  2. Melt the margarine over low heat.  Beat in flour with a wire whisk.  Continue to beat over medium heat until mixture is smooth and bubbly.
  3. Whip in boiling water.  Add salt, garlic powder, turmeric, cayenne, pepper flakes, soy sauce and mustard to the liquid.
  4. Let the sauce cook until it thickens and bubbles.  When that happens, beat in nutritional yeast.  If the sauce is too thick, add more water.
  5. When the macaroni is cooked, drain and add the sauce.  Serve immediately.

If you want to get the story behind this fabulous recipe and what inspired it check out Heidi’s blog at http://rootielicious.com.  You can also see some of her amazing jewelry there as well.

That is all for tonight but stay tuned.  In the next 2 days you will get to hear all about an amazing tofu scramble, fauxtess cupcakes and an adventure with pumpkin roasting.

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I am finally back on my feet, and after a course of antibiotics and lots of sleep I am ready to start cooking again.  While I was down for the count most of my meals consisted of canned soup, fruit and whatever else was lying around.  So, needless to say, I have been itching to get in the kitchen and cook some real food.  This weekend provided the perfect opportunity to whip up some of my favorite comfort foods. 

For me comfort food is seasonal.  Something that hits the spot in winter or fall, may not do the trick in spring or summer.  Since we are in the midst of fall (with occasional winter tendencies) comfort food favorites include potatoes, homemade applesauce, cornbread and muffins.  Yum!  Just thinking about them gives me the warm fuzzies. 

For this adventure in comfort I made use of one new recipe and one old favorite.  The new recipe is for Sizzlin’ Home Fries.  It takes the classic goodness of pan fried potatoes and kicks it up a notch with some spicy goodness.  The old favorite is my Struselicious Banana Mini Muffin recipe, which has all of the flavor of banana bread packed into tasty little bite-sized morsels.  I hope you enjoy them as much as I do!

Sizzlin’ Home Fries

2-3 potatoes (I like Reds or Yukon Golds)

2 tsp. Olive Oil

1/2 Red Bell Pepper, diced

1/2 Green Bell Pepper, Diced

1/2 Medium onion, chopped (I use sweet or Vidalia onions)

1/4-1/2 cup Water

1/2 tbsp. Garlic, minced

1 tsp. Chili Powder

1/2 tsp. Cumin

1/2 tsp. Salt

1/8 tsp. Black Pepper

Wash potatoes and cut them into 1/2 inch  cubes.  Put the olive oil and potatoes in a large skillet and cook over medium heat for about 5 minutes, stirring constantly.  Add the bell peppers, onion and water to the skillet then cover and cook for 5-10 minutes or until potatoes are fork tender.  (You may need to add a bit more water as the vegetables cook.)  Removed the lid from the skillet and add the garlic and seasonings.  Cook uncovered for about 5 more minutes.  Serve just as they are or with your favorite hot sauce.

If you like a bit more heat you can add a diced jalapeno chile or for a different flavor add a diced chipotle chili.  If you want a more mild version just switch up the seasonings.  Keep it simple by using just salt and pepper or be as creative as you want. 

Struselicious Banana Mini MuffinsStrucelicious Banana Nut Muffins

1 cup Unbleached White flour

1 cup Whole Wheat pastry  flour

1/2 tsp. Baking soda

1/3 cup Earth Balance Buttery Spread

1 cup mashed Banana

3/4 cup Brown Sugar

3 tbsp. Your favorite Non-Dairy milk or Water

1 tsp. Vanilla

In a medium bowl, thoroughly mix the flour, baking powder and baking soda then set aside.  In a large bowl, cream the Earth Balance Buttery spread and brown sugar.  Beat the mashed banana into the sugar mixture.  Add the non-dairy milk or water and vanilla into the banana mixture then add the flour mixture.  Stir until well combined.  If you like you can fold in 1/2 cup of chopped nuts. (I like pecans but I know a lot of people like walnuts.) Preheat oven to 350 degrees.  Spoon batter into a well-oiled mini muffin tin so that each cup is about 3/4 full.  Then mix strusel as follows:

1/3 cup Unbleached White or Whole Wheat Flour

1/3 cup Brown Sugar

1/3 cup White Sugar

3-4 tbsp. Earth Balance Buttery Spread

1/2 tsp. Cinnamon

1/8 tsp. Nutmeg

A generous dash of Clove

Using a fork, combine the above ingredients in a small bowl until it forms small pea-sized clumps.  Spoon strusel mix over the muffin batter so that it fills the rest of each cup.

Place the muffin tin in the oven and bake for 15-18 minutes.  Cooking times may vary depending on your oven so keep a close eye on you muffins while they are baking.  If you want full-sized muffins prepare them the same way as the minis but use a regular-sized muffin tin and increase baking time to 25-30 minutes.

Now that I have shared some of my vegan comfort food favorites I would love to know what your favorite comfort foods are.

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I am beginning to think that we may have skipped fall completely and jumped right into winter.  It has been in the 20’s the last few nights and barely breaking 50 degrees during the day.  I was ready for the cool fall weather but, Holy frost bite!!!  This is madness!

With the sudden onset of cold weather I have been fortunate enough to catch a nasty cold.  So this post will be kind of short as I am still working on getting some rest and recuperating.  I have mostly been eating soups and drinking tea.  Nothing to creative going on at the moment in my kitchen.  Be looking forward to some great posts over the next few days though.  I got a new vegan cookbook this weekend and I am dying to try out the recipes and give you a full report.

As I will be hanging out at the house tomorrow, and possibly the next day, so I will be doing a longer post with some new recipes.  I hope everyone is staying warm.  I am going to snuggle up with my comforter and try to kick this cold in the tush.  Wish me luck!

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Okay, I know I have been on a bit of a smoothie kick lately but bare with me.  Fall is rapidly descending in my neck of the woods and will bring many soup, stew and bread recipes to the blog.  At the moment though, the speed and ease of smoothies have taken over my world.  Or at least my breakfasts.

With that said, I feel the need to share my new and improved chocolate-strawberry concoction.  Yesterday’s post included a very basic smoothie involving chocolate green super food powder and strawberries.  While that was good, I saw fit to kick things up a notch this morning.  And so, the following smoothie was born.

Chocolate Sunshine Smoothie

2 scoops Amazing Grass Chocolate Green Super Food

5 Strawberry juice cubes

½ cup frozen Strawberries

½  a Banana (fresh or frozen)

1 Orange (juiced)

¾ cup Water

Put all of the ingredients in the blender, hit puree and enjoy!  As with my other smoothies I don’t add any sweetener but you can always use a bit of agave nectar if you like.  Also, feel free to up the amount of water if you want a thinner smoothie.

All I can say about this smoothie is… YUMMM!  It was so tasty and it kept me going all morning.  What more could you want from a breakfast on the go?

The rest of my meals were pretty run of the mill.  Peanut butter and raspberry jam rollups in whole wheat tortillas with cucumbers and humus for lunch.  Dinner was a mixed green salad with lemon, tater tots and a great veggie patty I found at Andy’s Market called Oregon Harvest Veggi Patti.  These veggie patties are made by Chez Gourmet from Marie and are delicious.  I was really excited to find them and have them as a ready made replacement to my usual black bean burger.

The Oregon Harvest Veggi Patties have all kind of tasty ingredients.  Organic Forbidden Rice, sweet potato, Anasazi beans, carrots, mushrooms, pecans, onions, roasted corn, broccoli and celery just to name a few.  Are you drooling yet?  I am and I just finished eating one.  All of that is available in your freezer section without any animal by products to speak of.  Three cheers for quick and easy dinner solutions!

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Today has been lovely and filled with chocolatey goodness. 

Breakfast was a chocolate covered strawberry smoothie, courtesy Amazing Grass Chocolate Green Super Food.  It was the perfect way to start my morning and sooo simple.  I used two scoops of the super food powder and blenderized it with 3/4 cup of frozen strawberries and 1 cup of rice milk.  The result was a rich chocolate filled delight.

Chocolate Covered Strawberry Smoothie

When I got home from work tonight I was feeling inspired by my chocolate breakfast, so I went about making mini chocolate cupcakes with a semi-sweet chocolate ganche frosting.  Holy vegan decadence!!!  These little guys pack a cocoa filled wallop. 

I found the recipe on Cake Maker to The Stars recipe page and had to try it.  The only thing I changed is that I added a teaspoon of cinnamon to the dry ingredients.  If you have a love of chocolate, give this recipe a try.

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It is now five days into my veganization and I am loving it!  I have even found a new favorite breakfast and yes, it does involve spinach.   I am completely in love with green smoothies.  I have concocted my own special blend that may end up taking the place of coffee as my reason for waking up in the morning. 

Good Morning Green Smoothie

1 Mango (cubed)

1/2 of  a frozen Banana

1 Orange (juiced)

2/3 cup of spinach or kale

1 tsp. Ground flax

1/3 cup Water

Put it all in the blender and liquefy!  Add more water if you like your smoothies to be a bit thinner.  I don’t add any sweetener when I whip this smoothie up but you could always add a bit of agave nectar if you  like.

In other exciting news, my order from Amazing Grass came today.  I got their Chocolate Green Super Food powder along with some free samples of Wheat Grass Drink Powder, Original Green Super Food and Goji-Acai Green Super Food.  I am looking forward to trying out the Chocolate Green Super Food in the morning and I’m thinking a stawberry-chocolate smoothie may be on the menu.

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As mentioned in the previous post, I was experimenting with some new recipes this weekend.  The lentil loaf recipe appealed to me because I had some leftover rice in the fridge and I love lentils.  I put my own twist on this recipe which I found in the New Farm  Cookbook edited by Louise Hagler and Dorothy Bates.  I highly recommend this cookbook.  It has many great recipes that can be customized to suit anyone’s taste.

Spicy Lentil Loaf

Ingredients:

1-1/2 cups Lentils

3-1/2 cups water

2 small or 1 large Onion, chopped

2 cups Brown Rice, cooked

1/2 tsp. minced Garlic (optional)

1/3 cup + 1/3 cup Hot or Mild Salsa, divided

 Seasonings of your choice (I like cumin, chili powder and crushed red peppers)

 

Directions:

Rinse and sort you lentils then cook them with 3-1/2 cups of water.  Lentils are ready when almost all of the water has been absorbed.  While the lentils are cooking, sauté your onions and garlic in oil or water until onions are clear and soft.  In a large bowl, partially mash lentils with a fork or potato masher and combine with the onion and garlic mixture, brown rice, 1/3 cup salsa and seasonings.  Firmly press this mixture into a well oiled loaf pan and cover the top with remaining salsa.

Bake for 60 minutes in a 350 degree oven.

I enjoyed this with some vegan cornbread and mixed green salad.  How do you like you lentils prepared?

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