Wednesday, March 7, 2012
Spring is in the air...
This is a great article from VegNews about what is currently in season. 10 Spring Produce Stars. I'm planning a recipe dump for this Friday. There will be an amazingly hearty St. Patrick's Day Menu as well as some of my favorite treats to make with the produce listed by VegNews.
Sunday, March 4, 2012
Quick Update
I'll be finishing up a great post filled with great St. Patrick's Day treats later this week. Keep an eye out for my Top 10 Vegan Food Product post on This Dish Is Vegetarian this week as well.
Sunday, February 19, 2012
Mardi Gras!
Need a great recipe for this year's Mardi Gras party? Here's a Vegan Gumbo that will spice up your night.
Mardi Gras Gumbo
4 tbsp Earth Balance
6 tbsp All-Purpose Flour
2 1/2 cups Vegetable Broth
1 tsp Gumbo File Powder
2 Bay Leaves
2 tsp Cumin
1 tbsp Chili Powder
1 28 oz can Fire Roasted Tomatoes
1 large White Onion, diced
1 large Sweet Green Pepper, diced
1/2 cup Carrot, diced
1/2 cup Celery, diced
2 cups Frozen Green Beans
2 cups Frozen Okra
1 bunch Collard Greens, chopped
In a large stockpot, melt Earth Balance on medium heat. Once melted whisk in the flour. Whisk constantly until the roux turns a caramel brown, this can take up to 10 minutes or so. Whisk in the vegetable broth being sure the get any lumps out. Add the gumbo file, bay leaves, cumin, and chili powder and let simmer 3 to 4 minutes. Add all remaining ingredients and allow to simmer for 1 to 2 hours. Though you do want the gumbo to be more stew like than soup like, be sure to add a bit of broth if it becomes too thick.
Mardi Gras Gumbo
4 tbsp Earth Balance
6 tbsp All-Purpose Flour
2 1/2 cups Vegetable Broth
1 tsp Gumbo File Powder
2 Bay Leaves
2 tsp Cumin
1 tbsp Chili Powder
1 28 oz can Fire Roasted Tomatoes
1 large White Onion, diced
1 large Sweet Green Pepper, diced
1/2 cup Carrot, diced
1/2 cup Celery, diced
2 cups Frozen Green Beans
2 cups Frozen Okra
1 bunch Collard Greens, chopped
In a large stockpot, melt Earth Balance on medium heat. Once melted whisk in the flour. Whisk constantly until the roux turns a caramel brown, this can take up to 10 minutes or so. Whisk in the vegetable broth being sure the get any lumps out. Add the gumbo file, bay leaves, cumin, and chili powder and let simmer 3 to 4 minutes. Add all remaining ingredients and allow to simmer for 1 to 2 hours. Though you do want the gumbo to be more stew like than soup like, be sure to add a bit of broth if it becomes too thick.
Sunday, February 12, 2012
Of love and cookbooks...
If you're scrambling to figure out what to make your sweetheart for a romantic vegan dinner this Valentine's Day, give the menu I posted over at This Dish Is Vegetarian a shot. All the recipes are easy to prepare, taste delish, and are sure to inspire romance!
I've spent a large portion of the weekend editing the cookbook I've been writing. Its coming together very well and I'm once again excited about the project. I'm thinking of doing a Kickstarter campaign to help fund self-publishing. We'll see what happens as the day for publishing approaches.
I've spent a large portion of the weekend editing the cookbook I've been writing. Its coming together very well and I'm once again excited about the project. I'm thinking of doing a Kickstarter campaign to help fund self-publishing. We'll see what happens as the day for publishing approaches.
Friday, February 3, 2012
Game Day
Sorry about my recent absence from the web. I've been sick over the past couple of weeks, and am just now getting caught up on everything. The winter hasn't been nearly as brutal here in South Dakota as it was the last two years. The temps have mostly been in the 40's, which has been lovely. Don't get me wrong though, we have had a few frigid days and nights. Just not nearly as many as usual.
Superbowl Sunday is approaching quickly, so here is a chili recipe that is sure to please at your game day party!
Superbowl Chili
3 tbsp Olive Oil
1 large White Onion, diced
3-4 cloves Garlic, minced
1 Sweet Green Pepper, diced
2 Jalapenos, diced
2 15oz Cans Dark Red Kidney Beans, drained and rinsed
2 15oz Cans Black Beans, drained and rinsed
2 15oz Cans Diced Tomatoes
1 15oz Can Corn, drained and rinsed
1 tbsp Chili Powder
3 splashes Liquid Smoke
2 tbsp Molasses
1/4 cup Cocoa Powder
4 cups Tomato Juice
In a large stockpot on medium heat, saute the onion, garlic, and green pepper in the olive oil. Once the onion is translucent, add the jalapenos, beans, tomatoes, and corn. Let cook for 5 minutes, then stir in chili powder, liquid smoke, molasses, cocoa powder, and tomato juice. Bring to a bowl, lower heat and allow to simmer for 30 minutes, stirring often. Serve with corn chips, vegan sour cream, and, vegan shredded cheese.
Superbowl Sunday is approaching quickly, so here is a chili recipe that is sure to please at your game day party!
Superbowl Chili
3 tbsp Olive Oil
1 large White Onion, diced
3-4 cloves Garlic, minced
1 Sweet Green Pepper, diced
2 Jalapenos, diced
2 15oz Cans Dark Red Kidney Beans, drained and rinsed
2 15oz Cans Black Beans, drained and rinsed
2 15oz Cans Diced Tomatoes
1 15oz Can Corn, drained and rinsed
1 tbsp Chili Powder
3 splashes Liquid Smoke
2 tbsp Molasses
1/4 cup Cocoa Powder
4 cups Tomato Juice
In a large stockpot on medium heat, saute the onion, garlic, and green pepper in the olive oil. Once the onion is translucent, add the jalapenos, beans, tomatoes, and corn. Let cook for 5 minutes, then stir in chili powder, liquid smoke, molasses, cocoa powder, and tomato juice. Bring to a bowl, lower heat and allow to simmer for 30 minutes, stirring often. Serve with corn chips, vegan sour cream, and, vegan shredded cheese.
Sunday, January 15, 2012
Breakfast Pizza
Carl and I have been on a pizza kick this week. We've even taken to making it for breakfast! So, here is our new favorite treat for a hearty winter meal, the Vegan Breakfast Pizza.
Breakfast Pizza
Crust
1 cup warm Water
2 1/4 tbsp Active Dry Yeast
1 tbsp Cane Sugar
3 tbsp Olive Oil
1 tsp Salt
2 1/2 cup All-purpose Flour
In a large bowl stir together the water, yeast, and sugar. Allow this mixture to set for 5-10 minutes or until frothy and bubbling. Slowly mix in the oil, salt, and flour. Knead the dough for 2 or 3 minutes, then coat the bowl and dough with a light layer of olive oil to keep it from sticking while it rises. Cover the bowl with a warm wet towel and allow to rise for at least 30 minutes.
Hashbrowns
4 tbsp Olive Oil
2 Potatoes, grated
1/2 White Onion, sliced into half moons
2 tbsp Garlic, minced
Salt and Pepper to taste
Heat the oil to medium high and saute the onion and garlic. Once the onions are tender, add the potatoes and allow to cook 5 to 10 minutes before flipping. Cook the other side for 5 to 10 minutes as well. You want crisp but not burnt hashbrowns.
Toppings
1/4 cup Tomato Paste
1/2 tsp Oregano
1/2 tsp Basil
Prepared Hashbrowns
1 or 2 Tofurky Italian Sausages that have been sliced and lightly browned in a skillet
1/2 a large Green Pepper, diced
2 cups Diaya Shredded Cheese
Preheat oven to 425. Knead the dough another 2 to 3 minutes and spread it evenly on a 12 inch pizza pan. Spread the dough with the tomato paste and sprinkle it with the oregano and basil. Evenly spread the hashbrown layer and top with the sausage slices, green pepper, and cheese. Bake 15 to 20 minutes or until the crust is a beautiful golden brown.
Breakfast Pizza
Crust
1 cup warm Water
2 1/4 tbsp Active Dry Yeast
1 tbsp Cane Sugar
3 tbsp Olive Oil
1 tsp Salt
2 1/2 cup All-purpose Flour
In a large bowl stir together the water, yeast, and sugar. Allow this mixture to set for 5-10 minutes or until frothy and bubbling. Slowly mix in the oil, salt, and flour. Knead the dough for 2 or 3 minutes, then coat the bowl and dough with a light layer of olive oil to keep it from sticking while it rises. Cover the bowl with a warm wet towel and allow to rise for at least 30 minutes.
Hashbrowns
4 tbsp Olive Oil
2 Potatoes, grated
1/2 White Onion, sliced into half moons
2 tbsp Garlic, minced
Salt and Pepper to taste
Heat the oil to medium high and saute the onion and garlic. Once the onions are tender, add the potatoes and allow to cook 5 to 10 minutes before flipping. Cook the other side for 5 to 10 minutes as well. You want crisp but not burnt hashbrowns.
Toppings
1/4 cup Tomato Paste
1/2 tsp Oregano
1/2 tsp Basil
Prepared Hashbrowns
1 or 2 Tofurky Italian Sausages that have been sliced and lightly browned in a skillet
1/2 a large Green Pepper, diced
2 cups Diaya Shredded Cheese
Preheat oven to 425. Knead the dough another 2 to 3 minutes and spread it evenly on a 12 inch pizza pan. Spread the dough with the tomato paste and sprinkle it with the oregano and basil. Evenly spread the hashbrown layer and top with the sausage slices, green pepper, and cheese. Bake 15 to 20 minutes or until the crust is a beautiful golden brown.
Sunday, January 8, 2012
The year ahead...
I hope everyone is having a wonderful start to the new year. Post below and let me know what your personal goals are for the year.
I always make a list of things to do during the year that is equal to however many years old I turn that given year. I've got an amazing list of 32 things for the year of 2012. I usually manage to accomplish about half. So far, my year is getting better every day. Today, I found out that I won the Chicago Soydairy's New Year's Resolution contest on facebook! I can't wait for my 2 chubs of Teese (Vegan chreeze), and bag of Dandies Vegan Marshmallows to arrive. For my vegan resolution of the year I've decided to begin teaching private in home cooking classes for a sliding scale of $10 to $20 per person.
I'll be teaching here in the Black Hills of South Dakota until the end of August, when Carl and I set off on our adventure across the US to North Carolina. I'm hoping to teach along the way as we take the first 3 weeks of September to make the trip. Our first stop will be Sioux Falls, SD for the wedding of Carl's brother and his beautiful lady. We plan to stay there to visit family for a few days before heading down through Nebraska, Iowa, Missouri, Illinois (for a week to visit my family), Kentucky, Tennessee, and finally North Carolina. I have to be in Brasstown, North Carolina on September 20th to start my stint as the Student Host at John C. Campbell Folk Art School. If you live along our route and would like to have an awesome night of awesome food, post below and we'll set something up. Also, Carl is a licensed non-denominational Reverend, so if you're looking to get married while we're on our way across the country and need someone to perform the ceremony, let me know. He works on a sliding scale of whatever the bride and groom can afford.
I'll be in the kitchen working on some new recipes this week. I'm planning to update on Sundays, so I should have a tasty post for you next week. Vegan Love to all in this beautiful New Year!
P.S. Can you folks let me know if the Facebook Like button is working. I'm not so sure I coded it correctly.
I always make a list of things to do during the year that is equal to however many years old I turn that given year. I've got an amazing list of 32 things for the year of 2012. I usually manage to accomplish about half. So far, my year is getting better every day. Today, I found out that I won the Chicago Soydairy's New Year's Resolution contest on facebook! I can't wait for my 2 chubs of Teese (Vegan chreeze), and bag of Dandies Vegan Marshmallows to arrive. For my vegan resolution of the year I've decided to begin teaching private in home cooking classes for a sliding scale of $10 to $20 per person.
I'll be teaching here in the Black Hills of South Dakota until the end of August, when Carl and I set off on our adventure across the US to North Carolina. I'm hoping to teach along the way as we take the first 3 weeks of September to make the trip. Our first stop will be Sioux Falls, SD for the wedding of Carl's brother and his beautiful lady. We plan to stay there to visit family for a few days before heading down through Nebraska, Iowa, Missouri, Illinois (for a week to visit my family), Kentucky, Tennessee, and finally North Carolina. I have to be in Brasstown, North Carolina on September 20th to start my stint as the Student Host at John C. Campbell Folk Art School. If you live along our route and would like to have an awesome night of awesome food, post below and we'll set something up. Also, Carl is a licensed non-denominational Reverend, so if you're looking to get married while we're on our way across the country and need someone to perform the ceremony, let me know. He works on a sliding scale of whatever the bride and groom can afford.
I'll be in the kitchen working on some new recipes this week. I'm planning to update on Sundays, so I should have a tasty post for you next week. Vegan Love to all in this beautiful New Year!
P.S. Can you folks let me know if the Facebook Like button is working. I'm not so sure I coded it correctly.
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