Saturday, November 19, 2011

La Dolce Vegan

There were some bananas that had seen better days on our counter, so I went in search of a banana bread recipe.  After flipping through a couple of books, the I opted for the Scrumptious Banana-Nut Bread recipe from La Dolce Vegan.  This worked out wonderfully because there was some soon-to-expire silken tofu leftover in the fridge as well.  I skipped the walnuts because I'm not a fan.

The recipe was simple to follow, although I found that the bread required cooking longer than the recipe stated. All in all, the final results were pretty dang good.  My favorite way to enjoy the bread was toasted with a thin layer of peanut butter. 

Monday, March 22, 2010

Vegan Fusion World Cuisine

A year ago, I visited Portland and Seattle.  In Portland I had an amazing raw pizza at Blossoming Lotus.  The Vegan Fusion World Cuisine cookbook actually has many of their recipes including a version of this entree.

The raw pizza is a little intensive to make as you need to mix up and dehydrate the crust, then make the nut cheese and lastly prepare the sauce. With some left over Baja Cheese from the tacos last week, I opted use that and save some prep time. The cheese has a green tint in the picture because there is a ton of cilantro in the Baja.

One interesting thing about the crust recipe is they suggest spreading the batter 1/2 inch thick in the dehydrator.  My memory of the dish was a very thin crust, so I modified it went with 1/4".  This worked well, but next time I will probably cut it down to 1/8".  The Live Sauce recipe is delicious and I never would have guessed that some grated beets are a secret ingredient.  They probably help make the vibrant red color of the raw sauce.  All in all, I was pretty happy with this recipe and am looking forward to trying others from this book which is full of beautiful pictures.  Expect about 50% raw vs cooked dishes with this title.

 Live Greek Pizza: devoured quickly with the spinach on top!

Monday, March 15, 2010

Ani's Raw Food Kitchen

While I love raw food, I have difficult time eating a high raw diet in the winter.  Now that spring is starting to roll around, this week I'm trying to eat 90% or more raw and it seemed like a good time to break out one of my favorite raw books: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes

Tonight I opted for the Baja Raw Burritos.  They are filled with a seasoned almond/walnut "meat" and brazil nut cilantro cheeze. Honestly I was expecting to like this recipe, but wasn't planning on being completely wowed.  These are amazingly good!  Believe me, I can't wait to put together a batch of the leftovers tomorrow.

These are supposed to be rolled up, but I decided to keep the leaf open so you could see the tasty fillings. This one is topped with salsa.  Tomorrow I'll add some extras like carrots and tomato slices too.

My photo really doesn't do these justice.

If you don't have the book, there is similar recipe on her website.  Though, it is definitely worth buying.  Ani introduced me to one of my favorite smoothies that she calls the Pear Frosty.  The Mango Lassi and all of the Mylks are really delicious.  I'm looking forward to trying another new recipe later in the week!

Saturday, November 14, 2009

Vegan Soul Kitchen

On a trip to Seattle/Portland, a friend and I went to a great soul food restaurant called Hillside Quickies.  The food was awesome and it makes me sad that we don't have anything like that in my local area.  This is why I was so happy to see Bryant Terry's Vegan Soul Kitchen.

When visiting a friend and her family, we opted to try the Tempeh Stuffed Pepper recipe.  Since I wasn't sure they would like tempeh, we ended up subbing burger crumbles.  This recipe was flavorful and relatively simple to mix up.   It was also a hit with everyone.  Next time I'll make it with tempeh.

Our dinner plate with the pepper, corn, and beets

 And here is the pan full of peppers

Upcoming: Vegan Cookies Invade Your Cookie Jar

Monday, November 2, 2009

1,000 Vegan Recipes

I've been leafing through this monstrous hardcover book, 1,000 Vegan Recipes, trying to figure out what  to make first.  It ended being more of an issue of which ingredients needed to be used sooner.  My fridge is filled with eggplant from the last CSA share.

Eggplant paprikash was the solution.  A required ingredient is sour cream which is also in the book.  Two recipes for the price of one.

The sour cream was tangy and simple to make.  Just toss a bunch of ingredients in the blender and voila!   Paprikash was a bit more involved, but the end product was good.

Unfortunately, try as I might, I'm just not an eggplant fan.  No eggplant dish has managed to wow me.  Any suggestions from the readers out there?

Upcoming: Vegan Soul Kitchen 

Sunday, October 18, 2009

Quick and Easy Vegan Comfort Food

When I picked up this book at a bargain price with a coupon, I was overwhelmed and couldn't decide what to make first.  A very wise friend advised, "Always go for the pie."

The only change I made to this recipe was subbing whole wheat pastry for regular flour in the crust.  Let me tell you that the crust turned out beautifully and this pie is amazing.  This is my first attempt at sweet potato pie.  It reminds me a bit of pumpkin pie which is one of my favorites.

If you haven't picked up Quick and Easy Vegan Comfort Food, I highly recommend it.  The book is chock-full of veganized Southern favorites.  I can't wait to try out another recipe!

Upcoming: 1,000 Vegan Recipes

Sunday, October 4, 2009

Yellow Rose Recipes

Next up is Yellow Rose Recipes.  Things have been very hectic for me at work and that has meant not much time for cooking or shopping.   When I flipped through the book, I picked the first recipe that didn't require any grocery trips.

Here's the Wild Rice Salad.  It is a very simple to make, extremely filling and flavorful.  I'm looking forward trying out other dishes from Joanna's book.

Of course I changed the recipe a bit, including skipping the salt and doubling the lemon juice.  There were no Kalamata olives in my fridge, so I subbed Sicilian green olives.  The fresh basil on my counter also seemed like a perfect match as an addition.  I'm a fan of this dish which certainly lends itself to customizing!