Cold, windy nights equal comfort food for me. Here is a quick and easy bow tie pasta with Daiya cheese, sprinkled with bread crumbs and baked. Next to that you see Field Roast’s Smoked Tomato loaf which is fabulous and all you have to do is heat it up! I typically put it in a baking dish, pour a bit of veggie broth over it, and bake it for about 15-20 minutes – yum! Here’s a close-up of the baked mac n cheese:
Mac N Cheese
And last but not least are some corn fritters:
These have garlic scapes in them and this added a really nice flavor!
Sorry for the short weeknight post but I plan to have lots of Halloween goodies in the final days of VeganMoFo!
Til next time…
Corn Bean Salad
So I am starting to get a bit paranoid that my supply of fresh sweet corn is about to come to an end. I love eating seasonal, local produce because it just tastes better but I typically get sad when certain things “go away”, especially corn! I can’t complain though, I have eaten a ton of corn this season and plan to buy one last batch and freeze it so I can still get my fix.
This corn salad is 3 ears of fresh raw corn, 1 can of cannellini beans, and a handful of halved cherry tomatoes. The dressing is 3 tbs of olive oil, 2 tbs of apple cider vinegar, the juice of a lemon, 1 tbs of agave, about 2 tbs of fresh dill, and salt & pepper. Give that a wisk and toss all together. This is a great salad to have on hand for lunches, in pitas, or on top of lettuce for a complete meal. Fresh raw corn is so sweet and crunchy, I can’t get enough of it.
Corn Salad Close-Up
So run to you local farmer’s market and pick up some fresh corn before its all gone!
Til next time…
Waffles with Pears
I can’t think of a better way to start the weekend than to prepare a delicious brunch! This one is brought to you by the fantastic Vegan Brunch cookbook. Seriously, if you don’t have it yet, what are you waiting for! Tempeh bacon, peanut butter waffles, and pears simmered in brown sugar, Earth Balance, cinnamon, and allspice! I must say that peanut butter and pears go great together.
And to continue with the fall theme and my current obsession with apples, I made a batch of apple muffins from VWAV:
The brown sugar topping on these is sooo good!
Muffin Close Up
These muffins are chock full of apples and are great with a strong cup of coffee!
So in attempt to be a better mofo’er this week, that will be it for it now but stay tuned for more…
Tempeh Bacon Pita
So I’m not quite sure if I’d like to believe that you have noticed I haven’t posted this week or that you haven’t… I’ve been super busy and have not cooked or had the time to blog. Please accept my “bad mofo” apologies and I promise to make it up by staying in the kitchen all weekend!
For now, feast your eyes on the yummy tempeh bacon pita and stay tuned…
Published October 9, 2009
Tags: baked apples, rum, vegan, veganmofo 2009
I can’t think of a better way to celebrate the beginning of cool weather than with baked apples!
These babies were baked @ 400 degrees for an hour, The syrup is 1/2 cup of brown sugar, 1/4 tsp. of cinnamon and allspice, 2 tbs. of melted EB margarine, and 2 tbs. of rum. Give that a whirl, pour it on top of the apples in a baking dish and pop in the oven! Your house will smell wonderful and they are simply delicious.
So happy VeganMoFo Friday and stay tuned for more!
Creamy Corn Empanadas
Everyone that knows me knows I love corn – heck, I think it should be its own food group – its that good and versatile! When I saw this recipe on the tester site for Terry Hope Romero’s upcoming Vegan Latina book (yeah, yeah, I’m talking about this again!) I knew I had to make it. Creamy corn with garlic scapes in an empanada – need I say more!!
Soup & Empanada
To go with these lovely empanadas I made pumpkin soup. I roasted the pumpkin @ 400 degrees for 45 minutes, let it cool, and scooped out the flesh. In a stockpot I added 1 tbs. of olive oil, 2 cloves garlic and 1 medium onion chopped. Then I added the pumpkin, 2 cups of vegetable broth, 1/4 tsp.of cinnamon & chili powder, 1 tbs. of agave, and 1/2 cup of soy creamer. I let that simmer for about 20 minutes and then put in the handy dandy emersion blender and simmered for about another 15 minutes. All I can say is pumpkin soup and corn empanadas are like hand in glove – perfect!
Soup is garnished with a few cilantro leaves and homemade roasted pumpkin seeds ( you don’t throw those away do you?!)
All in all a fantastic meal! For those of you keeping track from my Farmer’s Market post that is all of the corn and one pumpkin gone…