Monday, November 28, 2011

Snack time...

A friend and I were discussing what our favorite vegan snacks were the other day, so I thought I'd share a few.

Grilled Chocolate Sandwich

2 slices of your favorite bread
about 10 to 20 vegan chocolate chips (depending on the size of the slice of bread)
1 tbsp Earth Balance

Heat a non-stick skillet to medium. Spread the Earth Balance on a single side of each slice of bread. Place one slice Earth Balance side down in the skillet. Place the chocolate chips on the slice of bread and then cover with the other slice of bread. Toast until each side is golden brown. Enjoy!

Spiced Nuts

1/2 tsp Cumin
1/2 tsp Chili Powder
1/2 tsp Curry Powder
1/2 tsp Garlic Salt
1/4 tsp Ground Ginger
1/4 tsp Cinnamon
1 1/2 cups Unsalted Mixed Nuts
enough Olive Oil to coat

Preheat oven to 325. Toss all ingredients together in a bowl and spread them onto a baking sheet in a single layer. Bake 10 to 15 minutes. Let cool.

Caramel Oat Squares

1 cup melted Earth Balance
2 heaping tbsp of Coconut Oil
2 cup Brown Sugar
4 cup Quick Oats
2 tsp Baking Powder

Preheat oven to 400. Mix all ingredients together and press the mixture into a rimmed cookie sheet. Bake 10 minutes and cut while still warm. These are great on thier own with a cup of tea or crumbled over your favorite frozen non-dairy treat.

Tuesday, November 22, 2011

I wish I would have had a chance to post about Thanksgiving recipes before now, but I had a nasty cold over the weekend. I love this time of year, friends, family, and food. By far three of my favorite things. Since moving to South Dakota, I haven't much had the chance to indulge my love of feeding others. I delight in cooking large meals and sharing them with those I care for. These are some of my favorite recipes to fix for my friends and family. I hope you enjoy sharing them with yours this holiday season.

Acorn Squash stuffed with Wild Rice

4 Acorn Squash of equal size cut in half and the seeds removed
1/4 cup Olive Oil
1/2 cup Maple Syrup
1 tbsp Red Pepper Flake
1 tsp Sea Salt

Preheat your oven to 400. Place the squash on a jelly roll/cookie sheet skin side down. Coat the squash with the olive oil. Drizzle the maple syrup over them and sprinkle them with the red pepper flake and sea salt. Cover the pan with aluminum foil, making sure to seal it well. Bake 30 to 45 minutes or until squash is fork tender.

For the rice

4 cups Vegetable Broth
2 cups Wild Rice (I like Lundberg brand)
2 tbsp Olive Oil
1/2 cup Dried Cranberries
1/2 cup White Raisins
Salt and Pepper to taste

Bring vegetable broth, rice, and olive oil to a boil. Stir once, reduce to simmer, cover with a tight fitting lid. Simmer for 50 to 55 minutes. No peeking under the lid, you need the steam to remain sealed in the pot to cook the rice. Let set 10 minutes, fluff rice with a fork, and stir in cranberries, raisins, and salt and pepper.

Stuff each squash with the rice mixture and serve. You should have some rice leftover, I always save it for the next day to use as a side dish.

Oven Roasted Sweet Potato Medallions

3-4 Sweet Potatoes sliced into medallions
1/4 cup Olive Oil
1 tbsp ground Cumin
Sea Salt and Pepper to taste

Preheat oven to 400. Coat sweet potato slices with olive oil and place on cookie sheet. Sprinkle the slices with cumin, sea salt, and pepper. Bake 20 to 30 minutes or until browned and slightly blistered.

Tuesday, November 15, 2011

Orecchiette Pasta with Cranberry and Kale

Considering my love of food, Thanksgiving has always been one of my favorite holidays. I have fond memories of large family dinners held in my grandmother's tiny house. The meals were filled with simple flavors that when combined created sublime delicacies. As I've mentioned before, earthy flavored foods delight me. This makes Thanksgiving the perfect holiday for indulgence. Once I went vegan, I found it necessary to come up with a few extra dishes to share during these holiday meals. Orecchiette Pasta with Cranberry and Kale is one of my favorites to share this time of year.

Orecchiette Pasta with Cranberry and Kale

1 box Orecchiette Pasta prepared
2 tbsp Olive Oil
4 cloves Garlic, crushed
1 medium White Onion, sliced thin
1 can whole berry Cranberry Sauce or 1 3/4 cup homemade Cranberry Sauce
3/4 cup dry Red Wine (I use Cabernet Sauvignon)
1 bunch Kale, stems removed and sliced into thin strips
1 cup Pasta Water
1/4 tsp Nutmeg
Salt and Pepper to taste

Heat the olive oil over medium heat. Saute the garlic and onions 5 to 7 minutes. Add the cranberry sauce and wine and allow to reduce by half. Add the kale and allow it to wilt. Add pasta water and reduce heat to low. The longer and slower you cook the kale the less bitter it will be. Allow it to cook on low for 15 to 20 minutes. Serve over orecchiette with nutmeg, salt, and pepper.

Sunday, November 13, 2011

Spicy Peanut Pasta

Today feels like a good day for something spicy, something that will warm your body to the core. I love Thai food on days like this. Here's my personal favorite Thai inspired quick and easy Spicy Peanut Pasta.

Spicy Peanut Pasta

1 box Angel Hair Pasta prepared
1 cup Creamy Natural Peanut Butter
2 tbsp Bragg's Amino Acids
2 tbsp Rice Wine Vinegar
2 tbsp Red Chile Paste
2 cloves Garlic, crushed
1 tbsp fresh Ginger, grated
8 tbsp Olive Oil
1 can Coconut Milk
1 Green Onion, sliced

In a skillet on medium heat, stir all ingriendents except pasta and green onion. Heat for 8 to 10 minutes and toss with pasta. Sprinkle each serving with green onion and enjoy!

Snow is soon to come...

The days are quickly getting colder here in South Dakota. The clouds and wind hold the promise of snow soon to come. It is my belief that this calls for Heavenly Hot Chocolate to warm the body and soul. Pair that with a slice of pie made with the last apple crop of the Fall and its the perfect treat on a cold day or night.

Heavenly Hot Chocolate

2 cups almond milk (or your favorite non-dairy milk)
1/2 cup semi-sweet vegan chocolate chips
1/4 cup cocoa powder
2 heaping tbsp sugar (or to taste, I like mine bittersweet)
1 tsp cinnamon
1 tsp chili powder

Combine all ingredients in a sauce pan and whisk over medium heat until everything is dissolved and the hot chocolate is heated through. Be careful not to scald the milk, you can use a double boiler for heating if need be. Makes 2 servings.

Crumb Top Apple Pie

Recipe is for a 12 inch deep dish pie pan


2 cups All-purpose Flour
1/4 cup Earth Balance
1/2 cup Shortening
1/8 tsp Salt
Cold Water by the tbsp, only if needed to form the dough.

Cut Earth Balance and shortening into flour and salt. Add water only if the dough isn't forming a solid ball. Shape into a ball and wrap tightly, store in the refrigerator for at least 30 minutes. Roll out on a lightly floured surface. I prefer a silicone baking matt for this to ease moving the crust to my pie plate. Preheat oven to 350.


10 small apples (about 4 cups) peeled, cored, and sliced into wedges.
1 1/2 tbsp Lemon Juice
2/3 cup fine Cane Sugar
1/3 cup All-purpose Flour
2 tsp Cinnamon

In a large bowl, combine all the ingredients. Place filling in prepared crust.


2/3 cup Brown Sugar
2/3 cup Oats
1/3 cup All-purpose Flour
1/3 cup Earth Balance

Cut Earth Balance into flour, brown sugar, and oats until crumbly. Spread atop apples. Bake pie for 45 to 60 minutes or until crust edge and topping are deep golden brown and apples are cooked through. Let cool 15 minutes before slicing.

Thursday, November 10, 2011

Bake Sale Time

Someone's In The Kitchen is holding a bake sale this Saturday, which I'm in charge of organizing, to raise money for OXO Cookies for Kids' Cancer and for our local hospital's Children's Miracle Network. I've really enjoyed organizing charity bake sales for the store this year. It makes my job more fulfilling. Here is one of the cookie recipes that I'll be making for this Saturday.

Almond Shortbread Jammies

1 cup room temp. Earth Balance
2/3 cup sugar
1/2 tsp almond or vanilla extract
2 cups All purpose flour
your favorite jam

Preheat oven to 350. Cream Earth Balance and sugar. Blend in extract and flour. Roll into 1 in balls and make a thumbprint in each. Fill thumbprint with jam and bake for 10 to 12 minutes or until lightly brown. Let cool on a rack and enjoy!

Sunday, November 6, 2011

Fall is in the air...

Fall is quickly shifting into winter here in the Black Hills. The days are shortening, the trees are bare, and there is a chill in the air. Fall is my favorite time of year for cooking. The final harvest brings amazing flavors. I have a deep love of earthy flavored foods; squash, mushrooms, potatoes, cumin, and sage are some of my favorites.

I also enjoy cooking in the fall because I can turn the oven on. We don't have air conditioning and have a kitchen with southern exposure, so using the oven in the summer is like opening the gates to Hell.

At the beginning of the season, I taught my first cooking class. I'm happy to report that it went amazingly well and that I'll be teaching at least two follow up classes in the coming spring.  The following was one of the recipes from the class, I hope you enjoy.

Autumn Harvest Salad with Citrus Vinaigrette

Ingredients for Salad:

Mixed Greens
1 cup Chopped Apple
½ cup Dried Cranberries
1 cup Halved Red Grapes
¼ cup Toasted Walnuts
¼ cup Toasted Pecans

Ingredients for Citrus Vinaigrette:

1 cup Orange Juice
1/8 cup Apple Cider Vinegar
½ cup Olive Oil
dash of Sea Salt

To toast Walnuts and Pecans:

Preheat oven to 350. Place nuts in a single layer on a rimmed baking sheet and place in oven for 10 to 15 minutes or until golden and fragrant.

Mix all salad ingredients together in a large bowl.

Whisk together Citrus Vinaigrette and top salad.



It is my desire to use this blog as a platform to help you all indulge in delicious seasonal vegan cuisine. I grew up playing in my grandmother's kitchen. We created amazing, comforting, and often decadent food. She had an artful way of taking the simplest ingredients and turning them into the most amazing feasts. I've spent the last six years veganizing many of the foods I remember from those years spent by her side. It is here that I will share those as well as many other recipes. Many of my recipes rely on what is available with each passing season. I hope you enjoy!