Published February 23, 2009
Tags: asparagus, basil, brussel sprouts, farmers market, Flore, grilled vegtables, pasta, penne, vctotw, vegan
Yes I am still here and still keeping a vegan diet for almost a month now, woot! I haven’t been cooking much because I’ve been really busy at work but luckily there is a Whole Foods walking distance to my office so I have been able to feed myself tasty vegan food. I’ve also been eating at Flore a ton. Their food is delicious, fresh, and they have consistently great service! If you live in Los Angeles and haven’t been I highly recommend you give them a try. Sorry I have no pictures but I recommend their burrito and their homemade hot sauce.
I did make some cupcakes this weekend because I needed my chocolate fix! The recipe is from Vegan Cupcakes Take Over The World:
Chocolate Cupcake with Peanut Buttercream
I can’t rave enough about how good these are. I shaved some chocolate to decorate the tops because I like my cupcakes to look pretty.
I also made this pasta with grilled vegetables (asparagus, brussel sprouts, tomatoes) and fresh basil which I picked up at the Farmer’s Market on Sunday:
Penne with Grilled Vegetables
It was a great weeknight dinner – fast, easy, and delicious. Til next time…
Tempeh Bacon Wrap
Look at that Tempeh Bacon – isn’t it lovely? Again another recipe from the bad ass book, Vegan with a Vengeance! If you don’t have it yet, what are you waiting for? Easy, delicious vegan recipes from Isa - who totally rocks!
And speaking of people that rock, if you haven’t been to Have Cake, Will Travel you need to read this blog! Fabulous photos, great recipes, oh and fabulous photos – did I mention that already… I made some granola following this recipe. I subbed some stuff because I didn’t have everything – I used whole wheat flour, cashews, almonds, sunflower seeds, coconut oil, and some dried mixed berries. Did I tell you that I love her pictures? Here’s my attempt at a nice picture like Celine’s (not close but they say imitation is the best form of flattery!)
I never knew granola was so easy to make! And you know exactly what is in it, and its cheaper, oh and did I tell you it was delicious!!! Thanks Celine, I will never have the store bought stuff again!
So I’ve been in the kitchen cooking like a fiend and can’t eat everything fast enough! I definitely eat better now and more frequently since dedicating myself to veganism and am having a blast trying out all kinds of new recipes. So first up is a salad I made for lunch to use up some of the tofu from the other night:
Grilled Tofu Salad
The dressing is what I like to call “Nooch Crack”! I’m telling you, it is addictive – whenever I make a batch I find myself putting it on everything. Its proper name is Hollyhock Dressing and you can find the recipe here. Seriously, go make it, you won’t regret it…
Next up are vegan cupcakes – yes that’s right cupcakes! I’ve never been much of a baker because its always seemed restrictive to me (I don’t like to measure stuff) but these were actually really fun to make! They are Coconut Lime Cupcakes from Vegan Cupcakes Take Over The World , of course. Here they are coming out of the oven:
And here is one fully decorated (my first time!)
- Coconut Lime Cupcake
Isn’t it adorable?! And OMG they taste so good – you can fool anyone with these – they taste just like those fancy boutique cupcakes that are all the rage, but they are better for you because they’re vegan. I had so much fun making and decorating these. I totally got a sugar buzz because I ate so much! One out of the oven because it was “ugly”, then had to try the frosting, then I messed one up because I’ve never used a decorating tip, then more frosting that oozed out of the bag… you get the picture. I think there is one right now in the fridge tht is less than perfect…
So today for breakfast I made pancakes from Vegan With A Vengeance. I followed the basic recipe and then decided to add some chocolate chips at the end because it was just that kinda day!
Chocolate Chip Pancakes
Slathered them in Earth Balance
and some agave – YUM!! I made only half the recipe because I was eating alone and I got 3 nice sized pancakes but they were so good I wish I would have made more!
For dinner I made roasted sunshine squash soup. Sunshine squash is also called orange kabocha. I got it from the Hollywood Farmers’ Market
which if you’ve never been, you must go. Its open year round and it is one of the biggest in Los Angeles! So for the soup I roasted the squash (split in half) in a 400 degree oven for about 45 minutes. Took it out and let it cool. In a large saucepan I added a little oil, 1 diced onion, couple cloves of garlic minced, half of a red bell pepper diced, and some grated ginger. Once sauteed, I added some veggie stock and some water (I didn’t measure!) and brought that to a boil. I added a pinch of salt & pepper, some chili powder and some nutmeg. Once it was boiling I added the squash, turned the heat down and let it simmer for about 20 minutes. I tasted it for seasoning and then stuck in the handy dandy stick blender and pureed until smooth.
Roasted Sunshine Squash Soup
Can you see that color – now I see why its called sunshine! And the squash is very sweet, smooth, and not stringy. I need to go scout some more of these babies out at the FM on Sunday!
I have to admit that breakfast/brunch is easily my favorite meal category. I’ve always loved to wake up on the weekends and make a big scramble with potatoes, eggs, veggies, and practically everything in the fridge, throw it in a tortilla, add hot sauce and I’m happy! I thought those days were over now because I am not eating eggs or cheese anymore. Much to my surprise, I am happy to report that is not the case – enter the tofu scramble!
So being a vegetarian for years and dining at a lot of vegetarian/vegan restaurants in LA, I am not going to sit here and tell you that I’ve never had tofu scramble, and good ones at that. I just have never made them myself. Wow was I surprised when I followed the super easy recipe in Vegan With A Vengeance for Tofu Scramble. Not only did it look like scrambled eggs, it tasted and had the texture of them too and its cruelty free! And as an added bonus, nutritional yeast tastes like cheese! I was in heaven! Take a look:
I had it with Field Roast’s
Smoked Apple Sage sausages and toast. It all tasted fantastic and while I was taking the pictures I just wanted to eat it! Here’s a close-up:
What I really liked about this recipe is that it can be very easily changed up by adding different veggie/herbs/spices combos. I can’t wait to experiment! But just following the basic recipe it is really, really good. I mean I took the pictures, put the camera down and hoovered it! I can’t quite remember if I chewed before swallowing let alone be mindful of what I was doing – good thing I was alone… Here’s the result after several seconds if I recall correctly:
Looking at the pictures again is making me hungry! I need to run to the store to get some tortillas… Til next time.