Thai Root Veggie EWWWW!

Sometimes, I like to get outside my comfort zone with food. Strangely, thai curry is inside my comfort zone, and I still didn’t care for this dish. At all. I can tell you one very clear reason why: parsnips.

Okay, I try to love all vegetables. And I’m not huge into beets, or bell peppers, or butternut squash (I know, weird, right?), but I like to try new things. But parsnips? Eugh. They have the most disturbing flavor ever. Am I right here? Creepy. Now I really want to find a recipe that I can like parsnips in, just to prove myself wrong.

I did learn something awesome from making this dinner, though. I love rutabagas. Rutabagas forever!!

Recipe from Appetite for Reduction. Eat at your own risk.



What? I can eat pot roast again!

Squee! Thank you, Happy Herbivore!

First–like actual pot roast, this takes a bit of time and effort. Second–like actual pot roast, this tastes fantastic. But it doesn’t make you feel queasy, like pot roast always used to do to me! I was really surprised at how close this was to the “real thing”–not in texture, but in taste.

Texture is the only place you’re going to be let down–the roasted seitan has that spongey, seitan texture that we all know and love. I think it would be better, instead of baking it, to cut it into chunks and sauté with mushrooms–then you can also make a really easy gravy, too.

Bonus tip: when you do make gravy with the cooking liquid, add about 1 tsp of blackstrap molasses to it. It’ll give you that awesome brown gravy color you’ve always wanted. Ta da!


Blueberry Coffee Cake

My mom was out visiting, which is a perfect excuse to make some really killer coffee cake. And sheesh, did this ever take the proverbial cake. So moist! So sweet! So crunchy! I pretty much wanted to slap anyone’s hand who tried to reach for a slice.

I believe that the Post Punk Kitchen has a version of this up…yep. I used the recipe from Vegan Brunch, but it amounts to the same thing. I’m kinda wondering, though–do you think there’s any way to reduce some of the fat content in this? Like, if, say, I wanted to eat it all the time. I can’t be downing 3/4 cup of oil for every cake. Even though it’ll last me 4 or 5 days of breakfasts. Someone. Help!


Maple Sausages & Hash

This dinner is brought to you by brunch. And by the Post Punk Kitchen! And the letter K, and the number 7.

I’ve wanted to try these maple sausages forever. And my only beef *snicker* with them is that they’re too firm. I’m like baby bear when it comes to sausages. Not too soft, not too hard. I think the Happy Herbivore Spicy Sausage has the best texture, for my money, and that’s what I prefer to make. So now I just need to figure out the ratios so I can get different flavors–because the smoky maple flavor in this sausage was fantastic! It seems sorta funny to me that when I was an omni, I hated sausage. But I totally, completely, head-over-heels adore vegan sausage.

The rest of the dinner was just a bunch of steamed kale with garlic salt and nutritional yeast on it (the most vegan-y thing in the world) and Red Flannel Hash from Vegan Brunch. I’ve made it before, and guess what? Still good.


Homemade Wontons!

Shockingly easy to make, and insanely good. I had no idea making your own wonton wrappers wasn’t very hard–though it is a little time consuming. I searched through three grocery stores to find vegan versions–but every single one had egg. And I think these ended up being a little more like gyoza, I loved them. LOVED.

The recipe for the filling and sauce comes from…you guessed it…the October issue of Vegetarian Times. Sambal Oelek, baby! If you’re making this at home, feel free to cut the amount of soy sauce way, way down. I only used 1 T in the filling, and 1 T in the sauce. I replaced the rest of it with veggie broth, and it was freaking delicious.

Weird side note, two days after I made these, we went out to eat at a fancy asian restaurant that has lots of vegan options. When their pot stickers came out–guess what? They tasted almost exactly like this recipe!

Roasted Veggies with Orzo

Mmmm…roasted veggies. I believe this is the Autumn Roasted Vegetables with Orzo from October’s Vegetarian Times Magazine. Man, that October issue has tons of great recipes! This one is no exception. And while there wasn’t anything that screamed “AUTUMN!” about this dinner, it was super classy. Kale, roasted cauliflower, roasted celery root, creamy orzo. How can you go wrong? And those little tiny baby potatoes! If you thought fingerlings were cute, you need to take a look at these.

Perfect Chocolate Chip Cookies

Funny, isn’t it? I’ve been trying out different recipes, testing out different theories about what makes a good chocolate chip cookie, and the answer was there all the time. This is pretty much my same exact recipe for chocolate chip cookies, just with two easy switches to make it vegan. And it’s perfect. Sure, that sounds like bragging–but you’ll see!

Perfect Chocolate Chip Cookies (makes 2 dozen):

  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 T maple syrup
  • 1/2 cup canola oil
  • 3 T umilk
  • 1 T ground flax seeds
  • 1 tsp vanilla extract
  • 1 and 1/3 cup flour
  • 1 T baking powder
  • 1/4 tsp salt (you can use 1/2 tsp, if you like saltier cookies)
  • 1/2 cup semi-sweet chocolate chips

First, mix your unmilk and flax seeds together in a small cup, and set aside. Then, in a medium mixing bowl, combine sugars, maple syrup, canola oil and vanilla. Really stir them together–for two minutes or until your arm hurts. Then, add the flax and unmilk. Add the flour, baking powder and salt to the bowl and mix until dough forms. Here’s a tip to know if you’ve added the right amount of flour: the dough should appear wet, but isn’t sticky if you pinch off a bit. If it sticks to your fingers, add a little more flour–about 2 T. Now, add the chocolate chips, stirring to combine.

Now, make little individual dough balls about the size of a walnut, and flatten gently onto your parchment-lined cookie sheet. Bake on a cookie sheet for 8-10 minutes (depending on the size of your cookie) in a 350 degree oven. I usually just make cookies in small batches, and keep the dough in the fridge. However, I’ve noticed this dough gets sorta crumbly as it gets cold, so if you want good looking cookies, I would either let it get back to room temp, or just make all the cookies at once.

But yeah, they are seriously awesome. And no fussing with cornstarch! Or tapioca starch! Hooray!

(Okay, I just realized that I posted virtually this same EXACT recipe before, but the results were completely different! How weird is that? Anyway, check it out!)