I just realized I haven’t posted anything for days even though I have been cooking. I’ve been crazy busy with the new pup, some nice distractions, and we had some pipe problems in my building which have resulted in scores of repairmen! So on to the food! First up I made some Rosemary Focaccia Rolls using the recipe from Veganomicon:
Archive for April, 2009
Tags: Black Bean Burgers, Dee's Bakery and Donuts, Intelligentsia, Mexican Chocolate Cake, Rosemary Focaccia Rolls, vegan, vegan donuts, veganomicon
Tags: Black Bean Burgers, mole roasted brussel sprouts, orange sesame green beans, scones, sweet potato cranberry scones, Swell Vegan, vegan
First, I want to publicly announce my love for A-K from Swell Vegan! I’ll tell you why: I received my much anticipated copy of Swell Vegan’s zine over the weekend and I quickly got to work on her Sweet Potato Cranberry Scones. If you’ve seen her pictures and you are a fan of scones, then you’ll understand why I was so excited. All I can say is that they definitely don’t disappoint – they are fabulous!
Tags: english bulldog puppy, latin vegan food, Terry Hope Romero, tester recipe, vegan, Vegan Latina
I haven’t been cooking much this week because I’ve been a little occupied with:
Tags: calzones, cappuccino cupcakes, Field Roast Sausages, Follow Your Heart, pistachio rosewater cupcakes, vctotw, vegan, vegan cheese, vegan cupcakes take over the world, vegan with a vengeance, vwav
Calzones made with pizza dough from Vegan with a Vengeance, Field Roast Italian sausages, mushrooms, sundried tomatoes, Follow Your Heart mozzarella cheese, and tomato sauce – yum! Not much more to say but if you haven’t tried to make vegan calzones, give it a try, they re easy and delicious.
Here is just random food porn from the week – cupcakes of course and some puff pastry filled with leftover cupcake filling.
Tags: cashew cheese, nut cheese, Pepper Crusted Cashew Nut Cheese, vegan, vegan cheese, vegetarian times
So as my tag line says, I love cheese and that has been my biggest challenge going vegan. I know there are many vegan “cheese” alternatives but all leave much to be desired. Much to my surprise and delight, the April issue of Vegetarian Times has several vegan cheese recipes and I jumped at the chance to try them. The one thing I can tell you about making nut cheeses is patience. They are not labor intensive but you need to have the patience to soak the nuts overnight, let it sit for 12 hours… Well, I can assure you the patience pays off! This cheese really does have the consistency of a soft spreadable cheese and has all the qualities I always enjoyed from cheese!
Tags: indian, indian snack food, vegan, vegetable pakoras
Who doesn’t just love indian snack food, right? Here you have my version of vegetable pakoras based loosely on Manjula’s recipe. I used 1 cup chickpea flour, 1 teaspoon of garam masala, cumin, and chili powder, then added about 3/4 cup of water – mixed this until I got a pancake batter-like consistency and let it rest for a few minutes. I used carrots & zuchini cut up matchstick size, sliced crimini mushrooms, cauliflower, onion, and red & orange bellpepper. After a few different attempts I realized that the best way to coat my vegetables were to dump them all into the batter and stir. Heated some peanut oil in a wok and once the oil was ready I dropped in 1/4 cup of the mixture in at a time. Cooked for about 7-10 minutes until golden brown and set them on paper towels to drain. Pour some tomato chutney and enjoy!