Nova recently bought me this Avocado scoop and slicer tool. It was very nice of her but I think I’ll stick to using a spoon.
Category Archives: Cooking & Recipes
Vegan Chocolate Chunk Cookies
Notes: I didn’t have pastry flour so I used all purpose ww. I made the cookies way too big and thick. I thought they were ok. Nova didn’t.
Ingredients:
¾ cup and 2 tablespoons unsweetened applesauce
2 tablespoons flaxseed meal mixed with ¼ cup water
1 cup plus 4 tablespoons light brown sugar, packed
1 tablespoon Ener-G egg replacer mixed with ¼ cup water
1 tablespoon vanilla extract
3 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon finely ground sea salt
2 cups 70 percent cocoa (or greater) chocolate chips or chunks
Directions:
Preheat oven to 350º. Mix the applesauce, flaxseed, and sugar together using an electric or hand mixer. Beat in the Ener-G and vanilla. Mix the remaining ingredients (except the chocolate chunks) in a separate bowl. Gradually combine the dry and wet ingredients until thoroughly combined. Stir in the chocolate chunks. Place rounded, heaping tablespoons of dough onto a sprayed or parchment-lined cookie sheet and bake for 10–12 minutes. Let the cookies cool on a wire rack.
Sloppy Joes
Notes: This was ok. I didn’t really follow the measurements in the recipe. Neither one of us are big on Sloppy Joes anyway. Probably wouldn’t make again unless for the Grand-lids.
Ingredients:
onion – 3 ounces
vegetarian meat crumbles (frozen) – 4 ounces
tomato paste – 2 ounces
tamari – 1 ounces
Worchestershire sauce (vegetarian) – 1 ounces
brown sugar – 1 teaspoon
whole grain bun – 1 bun
Directions:
1 Saute’ the onion on high heat in a nonstick skillet for 3 minutes, until just translucent.
2 Add the veggie meat crumbles and 1/4 cup of water to the skillet and cook for 5 minutes, until warmed through.
3 Stir in the tomato paste.
4 Add the remaining water and stir until thoroughly mixed, using more water as necessary to make a thick sauce.
5 Stir in the tamari, Worcestershire, and sugar.
6 Place a generous amount of filling into each bun.
7 Top with sliced onion and pickles.
Source: I believe this is a Engine 2 recipe.
New Cutting Board
Nova returned from out-of-town bearing gifts. This Joseph Joseph, Chop 2 Pot Plus cutting board.
Tofu, Mushrooms, Mashed Potatoes and Green Beans
Tonight’s supper. Not really a recipe to share. I cut tofu into slices and cooked with mushrooms in soy sauce in pan. In another skillet I cooked fresh green beans with seasoned with Braggs liquid aminos and sesame seeds. Steamed new potatoes and then mashed with soy milk and garlic powder.
Was all good.
Mickey Mouse Pancake
Mickey Minnnie Mouse Pancake for the Grand-Daughter.
Thai Tradition
Smokey Black Bean Enchiladas
Notes: We both thought these were really good. I used a 12oz box of firm tofu and added a little bit of diced onion and red bell pepper to the mix. Pictured above with home-made baked tortilla chips and guacamole.
Ingredients:
15 ounces extra-firm tofu
15 ounces black beans, drained and rinsed
2 tsp liquid smoke
1 tsp hot sauce
8 whole whole wheat wraps
15 ounces enchilada sauce
1 tsp garlic powder
Directions:
Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.
Source: The Happy Herbivore Cookbook
Quiche with Greens
Notes: This was pretty good. Might make again in the future. I used fresh spinach, broccoli and green onions. Served it with a salad.
Ingredients:
1 pound extra-firm tofu
1 tsp onion powder
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1½ tbsp Dijon mustard
1 tbsp lemon juice
4 cup fresh greens (any), chopped
¼ tsp red pepper flakes
Directions:
Preheat oven to 350 F. Grease a shallow 9″ pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it’s even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).
Source: The Happy Herbivore Cookbook
Vegan Corn Chowder
Notes: Last time I made this I replaced 2 cups of broth with 1 cup each water and rice milk.
Ingredients:
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste
Directions:
Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.
Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.
NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.
Source: cheekykitchen.com
