Blog Profile / What the Hell Does a Vegan Eat Anyway?
| URL : | http://veganmenu.blogspot.com/ | |
|---|---|---|
| Filed Under: | Food & Drink / Vegetarian & Vegan | |
| Posts on Regator: | 471 | |
| Posts / Week: | 2.6 | |
| Archived Since: | December 7, 2009 | |
Blog Post Archive
Collard Greens with Coconut Curry Sauce, Tea-Smoked Tofu Squares, Deep-Fried Rice Balls and Braised Bok Choy
Dinner 11/10 Collard Greens with Coconut Curry Sauce Tea-Smoked Tofu Squares Deep-Fried Rice Balls Braised Bok Choy A riff on a house favorite recipe, putting all the elements in a bowl instead of our usual method of plating... Portion a block of extra-firm tofu into 16 squares and smoked it with oolong tea for 20 minutes. Show More Summary
Mahjouba (Algerian Crepes)
Dinner 11/02 Mahjouba (Algerian Crepes) We made these from a recent Saveur recipe and they were awesome! Filled with a tomato, carrot, onion and chile mixture, even the kids liked them ;)
What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2012 Edition
What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2012 Edition 11/22 Pierogi (Cabbage / Potato & Mushroom) Ravioli (Pumpkin) Braised Carrots Braised Brussels Sprouts Cranberry Sauce Dinner Rolls Dessert Pumpkin Chocolate Cheesecake Apple Turnovers A photo essay... Show More Summary
Thanksgiving preview: Pierogi
Dinner 10/27 Pierogi A little sneak peak for this year's festivities -- Pierogies! There are two different types one filled with cabbage, the other with potato and mushroom. Much like the Ravioli, we made, froze and vacuum-sealed about 240, so that should last a couple of days... maybe. ;)
Zucchini Fritters and Roasted Broccoli with Fusilli
Dinner 10/26 Zucchini Fritters Roasted Broccoli Fusilli Zucchini Fritters Makes 10-12 patties 1 1/2 cups grated zucchini (use a box grater, about 3 small zucchini) 1/4 cup nutritional yeast1/4 cup breadcrumbs (or flour) 1 tbs. ground flax seed 1/4 cup diced onion (or shallot) 2 cloves garlic, minced 1/2 tsp. Show More Summary
Banana Waffles
Brunch 10/20 Banana Waffles Forgot to post these... Sorry.Tweaked the recipe from Vegan Brunch added some pureed bananas that needed to be used and sliced a few for the topping (along w/maple syrup). Nom.
Pumpkin Ravioli with Roasted Broccoli
Dinner 10/20 Pumpkin Ravioli Roasted Broccoli
"...and you may ask yourself -- well, how did I get here?" Previously on "What the hell does a vegan eat anyway?" This volunteer Cinderella Pumpkin grew in our front year this year......over...Show More Summary
Fusilli with Gluten-Free Sausages and Pumpkin Cream Sauce
Dinner 10/19 Fusilli with Gluten-Free Sausages and Pumpkin Cream Sauce Remember that Cinderella Pumpkin from earlier in the year? Well, we finally got to work on it, roasting and pureeing for ravioli (which you'll see tomorrow). ForShow More Summary
Apple Fritters
Dessert 10/16Apple Fritters We stumbled across this recipe on TV the other day and adapted with usual substitutes (Einkorn flour, 1 tbs. ground flax & 2 tbs. water for the 2 eggs & Earth Balance) and we just dusted them with powdered sugar instead of making the glaze because we wanted to eat them ASAP. ;)
Chard Frittata
Dinner 10/12 Chard Frittata Rosemary Crackers with Mozzarella, Swiss and Boursin-style Vegan Cheese We bought some lovely chard from our Farmers Market and decided to make the always reliable frittata from "Vegan Brunch" on a bed of arugula. Show More Summary
Big Bowl of Yum IV
Dinner 10/01 Roasted Fingerling Potatoes French Lentils Braised Leeks Collard Greens Carrots Gluten-Free Sausages Previous editions of the Big Bowl of Yum I, II, III
Lobster Mushroom Bisque
Dinner 09/30 Lobster Mushroom Bisque We have officially moved into soup weather. We scored some lobster mushrooms from our local grocery store this week, so we decided to bring back our bisque recipe from 2008. Two changes: we used shiitake mushroom stock in place of the water and white wine in place of the cognac (we're out). Plus we added fried leek rings as a garnish.
Tomato Soup
Lunch 09/29 Tomato Soup Somewhere it's 1973, and a Gilligan's Island rerun is showing. In the center of the soup is some of the "Artisan Vegan Cheese" Chevre we made the other day. Along the back is a cheese crisp made from Daiya Cheddar -- sprinkled in a cast-iron pan until melted, removed to a cooling rack for a few minutes until hardened. Show More Summary
Hickory-Smoked Tofu Triangles
Breakfast 09/29 Hickory-Smoked Tofu Triangles Sometimes it is about the pretty pictures ;)As always, the smoking tutorial is here.
Artisan Vegan Cheese
Dinner 09/28 Chevre & Brie Yes, we gave in to peer pressure ;) Thankfully our pantry was already loaded with agar agar and xanthan gum and we always have some rejuvelac on hand -- so we were ready to go. We started by making the Chevre...Show More Summary
Shawarma
Dinner 09/28 Shawarma "Have you ever tried shawarma? I don't know what it is, but I wanna try it." It was our daughter's birthday, the Avengers had just come out on DVD and five of her friends were coming over for dinner. Shawarma seemed like the only logical choice. Show More Summary
Ratatouille with Sausages and Leeks over Pasta
Dinner 09/24 Ratatouille with Sausages and Leeks over Pasta Ratatouille (recipe) again, with braised leeks (recipe) and the addition of (gluten-free) sausages and pasta in one tasty bowl.
Rajas
Dinner 09/20 Rajas We made soft tacos again and one of the items we made was rajas (recipe) -- a slow cooked combination of red bell, poblano and cubanelle peppers, along with red onions, garlic and Mexican oregano. I just liked the close-up of this poblano pepper. ;)
Peach Crumble Tart
Dessert 9/19 Peach Crumble Tart Tonight's dessert is a recipe that we stumbled across from the current issue of Taste of Home, that called for blueberries (which we didn't have) so we adapted the hell out of it. ;) Peach Crumble Tart...Show More Summary
Tofu & Tomato Stew, Gobi Paratha, Stuffed Bhindi
Dinner 09/12 Tofu & Tomato Stew Gobi Paratha Stuffed Bhindi The Tofu & Tomato Stew recipe is here. It's always a crowd pleaser that paired well with the Gobi Paratha (cauilflower stuffed flatbread) from Julie Sahni's book. We love okra,...Show More Summary