My First Curry

I made curry for the first time! This is Curry Laksa, from, you guessed it, Appetite for Reduction. I happened to buy coconut milk for my breakfast, since I’m trying to increase the amount of B12 that I get from food, not just from my supplement. Did you know that it isn’t always included in vegan milk? I think that is super weird. Anyway, I know coconut milk probably isn’t the healthiest thing I could ever eat, but it does taste good. And is great for making curry!

This was super easy to make, especially if you press your tofu first. I just pressed mine in a kitchen towel between two plates, with Vegetarian Cooking for Everyone and the Veganomicon perched on top. Such a good idea, I’ve been making the worst tofu ever before this.

I used fairly strong veggie broth to make this, but I think it probably still needed that extra dash of curry paste. And I believe we did hot sauce it up, using our favorite Dan’s Prime Texas Dew Drops. If you find this hot sauce, buy it. BUY IT. I had to order five bottles directly from Texas, since they stopped carrying it at our Whole Foods. Even after I practically broke down crying in the store. What’s up with that, WhoFoo?


Sushi Salad a la Appetite for Reduction

Isa, you have done it AGAIN. And I say that pretty much anytime I put food in my mouth. My husband jokes that this blog will become “Julie/Julia” for me, as I work my way through recipes from all of Isa Chandra Moskowitz’s books. Sounds fine with me!

I’ve always loved the veggie bento boxes I would get when we’d go to sushi with friends (I’ve never eaten fish. NEVER.) but I didn’t know what made them so tasty. It’s toasted sesame oil, ya’ll. And this salad takes that, mixes it with onions, sprinkles it with dew, and makes the world taste good.

I added some spicy sprouts, because I am like an old hippie that way, and I didn’t put the nori on top. I was afraid of it being fishy (eww), and it cost $5 for a couple sheets. I don’t like to pay that much for a single mystery ingredient. But yeah, this salad rocks. Make it!

Recipe from Appetite for Reduction. Buy that book.

Hells yes, Vegan Brunch!

I’m starting to believe I may be what’s known as a “Chandrist” vegan, because I basically only own vegan cookbooks by Isa Chandra Moskowitz (and her writing partner, Terry Hope Romero). I have some random vegetarian cookbooks, but I always, always, always come back to their recipes. And oh, how I love Vegan Brunch.

I kinda stumbled onto the recipe for these cinnamon rolls, since they aren’t the ones mentioned in the book. I like to make breakfast sandwiches for my husband to take to work, and I’m too cheap to buy english muffins. $10 shampoo? Yes. English muffins? No.

So I followed the Vegan Brunch recipe, but I rolled them out too thin. I had a ton of leftover dough (and some flat english muffins…he still ate them). So I rolled it out, smothered it in goodness, and *BLAM!* maple blueberry cinnamon rolls were born!

Maple Blueberry Cinnamon Rolls (12 tiny rolls):

  •  1/2 recipe for english muffins from Vegan Brunch (let it rise once)
  • 1 T Earth Balance spread (or whatever margarine you use), very soft
  • 2 T maple syrup
  • 1 T agave nectar
  • 1/3-1/2 cup blueberries (I use the wild frozen ones, and they are teensy, so I use more)
  • 2-4 tsp cinnamon (I like lots of cinnamon, maybe you don’t?)

Roll the dough out as flat as you possibly can on a floured surface. I’m talking paper thin. Then, mix the spread with the syrup and nectar. Smooth the mixture out onto your dough. Sprinkle with blueberries and cinnamon. I really, really like to use lots of cinnamon here, it gives it a lot more flavor. I adore the cinnamon from Costco. It comes in a huge bottle, and tastes magical. It’s $4! Then roll everything up as tight as you can without losing all your berries.

Cut the rolls into 1-inch thick circles, and put in a greased baking pan. I actually use a bread pan for this, it works great. Let the rolls rise in a warm place for 30 mins, don’t worry, they probably won’t quite double in size. If it looks like the pan is filling up with blueberry juice, that’s exactly what you want to see. Bake at 350 degrees for 12-15 mins, watch closely that they don’t burn, since the tops are so sugary. Serve warm.

Just for fun, I’m including a photo of the Caramelized Onion Quiche I made from Vegan Brunch. So cute! If only I’d used fresh parsley instead of dried to garnish it–so much cuter. But fresh parsley always goes bad in the fridge so fast. Lucky for me, spring is arriving and I’ll have herbs galore in about a month. Hurrah!

Seriously, look how horrible my crust turned out. Crust is my worst enemy. Either it’s too dry and crumbly, or it’s too wet and comes out all crackery. I don’t get it! All I’ve discovered is that shortening seems to work a lot better than margarine for me, but I miss the buttery taste. I gotta get my hands on some (relatively) healthy shortening, stat!

Insanely Delicious Pineapple Veggie Burger

Behold! You are my delicious friend.

On a trip to Costco we purchased a delicious pineapple. I usually just buy canned pineapple (lame), but I couldn’t resist the giant display. And this one was PERFECT. We used half of it to make delicious tacos from Vegan Brunch, and the other half for these burgers. Delicious. Delicious. Delicious. There, have I said it enough times yet?

The buns are made from the Sweet Potato Biscuit recipe from Appetite for Reduction, and the burgery part is not homemade–but it is my favorite veggie burger on earth–The World’s Best Veggie Burger from Local Burger. So easy to make! So tasty! So good for you! Also, I haven’t ever tried to make a veggie burger yet, and I had one of these babies just relaxing in my freezer.

And the fries? Just oven-baked rosemary fries. Those don’t even need a recipe–just slice a yukon gold potato (I usually do one for each person, depending on the size of the potato) into fries, put in a bowl with 1 tsp olive oil, and pinches of salt, pepper, and dried rosemary. You could probably even use fresh if you have it! Bake at 450 degrees until browned. You may need to flip them once, but sometimes you really don’t even need to do that. Crap. That looks like I just wrote a recipe.

Pineapple Burgers (4 servings):

  • 4 veggie burgers
  • 4 slices (or 8 rings) of grilled or roasted pineapple
  • 1 recipe for Sweet Potato Biscuits (yes, I am trying to force you to buy that awesome book) will make 4 buns
  • 1 avocado, sliced
  • 1 tomato, sliced
  • lettuce
  • onion slices

Just assemble everything burger-style. I would try to divide all the toppings into eight slices, that way everyone can have two slices on their burger. I didn’t even put any kind of dressing on here, but I suppose you could do some mayo and hawaiian-style sweet mustard. And it would be good with a pickle–especially a spicy pickle. Now I want a spicy pickle.

Why Am I an Unethical Vegan?

Because I’m a dietary vegan, sillies. When researching what to possibly call my eating habits, wikipedia informed me that lifestyle vegans are also known as ethical vegans. Lightbulb! I was an unethical vegan, because I still wear leather shoes, wool clothes, and truth be told, still eat honey. And I’ll use products with beeswax. So what to call myself? A mel millis vegetarian? Latin joke, ya’ll.

But I’m not unethical in that I care about animal welfare, the planet, and a bunch of other things that sound soapbox-y and boring. Mostly, I just love cooking. And becoming a vegan (an unevegan?) has really opened my eyes to what I can create in the kitchen.

It all started like this: when I stopped nursing my daughter, I discovered that I was having trouble with dairy foods. After I’d eat anything dairy, I’d feel nauseous and swollen. I’d already been a vegetarian, and I wasn’t that attached to eggs. So I went vegan!

I loved what I was cooking so much, I thought I’d start sharing it with the wider world. I know that I love looking at other people’s food blogs, so why wouldn’t someone want to look at mine?