Lasagna Stoup

This recipe is actually a Rachel Ray recipe that I (easily) veganized. I think it's a great recipe for households with vegetarians and non-vegetarians trying to live in harmony OR for omnivores who are looking for some healthy alternatives. I say this because I'm well aware that not all things that are vegetarian/vegan taste as awesome to omnivores - especially any kind of mock "meat" or "cheese". But I have found that veggie grounds (among many other things!) are an excpetion to that. Whether it's spaghetti sauce or taco salad or whatever, veggie grounds are SO easily disguisable that no one will have to be scared that they're eating something vegetarian... We all know how frightening it can be! AND it's super delicious. I make this pretty often because it's easy, yummy, and makes great left-overs. And as a side note, you'll find that your left-overs will no longer be "stoup" - the lasagna noodles suck up all the liquid and it kinda just becomes plain ol' lasagna - but still very good!!

East Coast Coffee Cake

This recipe is, of course, from one of my favorites; Vegan Brunch. Matt and I recently had a day off together, and this doesn't happen very often so I decided to make something special for breakfast. I didn't feel like going to the store and so I just flipped through my recipe books until I found something that I had all of the indredients for. I really don't have a lot of personal experience in making or eating coffee cake, but I figured it had to be delicious so I gave it a whirl! OF COURSE it turned out AWESOME and the two of us literally finished off the whole batch in less than 24 hours.

Tempeh Helper

I got this recipe from Isa's Post Punk Kitchen Blog. I'm not going to bother re-typing the whole recipe, but I DID want to share with everyone how wonderful it was. When I first saw this recipe, I knew it was something that I had to make. I even e-mailed the recipe post to Matt just because I knew how much it would excite him. We both love homey recipes that remind us of stuff that we used to eat growing up, so I knew this would be perfect. And it was! Here are some more photos of my Tempeh Helper adventure:

Fire Pit Dogs!

This isn't really a recipe but I thought I'd share it anyway because I think it's a fun meal idea. It's finally starting to cool off down here in the south, and we've been having some reeeeally pleasant 60 degree evenings. We thought it would be a good time to take our fire pit out and spend some time out in our yard enjoying the perfect weather. Matt picked up these awesome things (I have no idea what they're called) so that we could roast some veggie dogs and veggies over the fire. It worked out great!! I also made some rice (inside the house) to have as a side. 

Peanut Butter Chocolate Bars

This is another great recipe from The Joy of Vegan Baking. Anyone who loves the chocolate/peanut butter combo will love this decadent treat. This is definitely a "I can't believe it's vegan" recipe, but honestly, I think all of my dessert recipes are! Every time I've made this recipe I've doubled it because I've found that it just spreads way to thin in the 9 x 13 pan that the recipe calls for. Of course it makes the bars much more dense, but that's how I like 'em! I'd recommend doing the same or making the recipe as it is but using a smaller pan.

Herb-Scalloped Potatoes

Before I went vegan, I used to love those boxed scalloped potatoes. And up until I discovered this magnificent recipe, I was checking the ingredients on all of those creamy potato boxes hoping that maybe, just maybe, there would be a way to recreate it. It never dawned on me that it's possible to make scalloped potatoes from scratch! And then, Veganomicon came in to my life and I discovered a scalloped potatoes recipe that is just as delicious and creamy as the kind mom used to make. I make this side a lot, and I think if you give it a try, you will too! Mmm Mmm Mmm!

Jerk Seitan

Good news! I FINALLY have a computer! And you'll be happy to know that although I haven't been able to post these last few months, I HAVE been cooking up a storm and taking lots of photos. I thought I'd kick off with something really great and unique, so I chose Jerk Seitan. I've never had Jerk Chicken (I think it's usually chicken?) so I don't really know what to compare this to, but if you're looking for something with lots of flavor and kick, this is the recipe for you! It's sweet and spicy and tangy and just overall... yummy. I used my favorite and perfect seitan recipe from Vegan With A Vengeance, and the Jerk Seitan recipe is actually from the same book. I think this is a great recipe if you're getting sick of eating the same ol' thing every night, and you have some extra time to whip up something special. I served this with coconut jasmine rice and sauteed spinach. I can assure you this will certainly impress whoever it is you're cooking for!

Keep 'em Coming!

Lately I've been receiving comments on some of my posts from different people and I just wanted to say how happy it makes me feel!! I wasn't sure how easy it was for anyone other than my friends and fam to find this and I'm thrilled that people seem to be stumbling upon it. Anyway, I just wanted to say how much I value input from EVERYONE so please don't hesitate to post comments! It seriously makes my day. I've been using a temporary computer the last few months which has made it difficult for me to stay organized and post as much as I'd like to, but I promise there is a lot more to come. Please keep reading, and please let me know what you think! Oh, and anyone who leaves a comment is invited to my house for a delicious homemade vegan dinner followed by a dance party.

Cookies 'n' Cream Cupcakes

This recipe is, of course, from Isa's Vegan Cupcakes Take Over The World. I made these cupcakes for Matt's best friend who drove all the way down to South Carolina to visit us for his birthday. I had made these cupcakes before and knew that no sane person would turn them down. Matt's (non-vegan) friend of course loved them so they were a success! This is a definite "I can't believe it's vegan!" recipe, as is every single cupcake recipe in Vegan Cupcakes Take Over The World. Well, I haven't made them all yet, but I plan to. We LOVE LOVE LOVE cupcakes, and I'm telling you, these Cookies 'n' Cream cupcakes are like little cakes of delicious gold. MMMM wish I had some more right now!!!

Basically, the Cookies 'n' Cream recipe is just an adaptation of the plain ol' Chocolate cupcakes and Vanilla Buttercream frosting recipes. (Which, I might add, are seriously delicious without any fancy adaptations - Especially the frosting... holy crap). Here we go!

Creamy Vegan Casserole

I originally got this recipe from www.vegweb.com maybe a little over a year ago. Since then, I have been making this recipe about once a week with some adaptations and variations of my own. I finally have it pretty close to perfect so I thought I'd share this week-night favorite.

Stuffed Shells with Pesto

This recipe is a pretty big deal because it's my favorite. And it's Matt's favorite too!! We get all giddy at the thought of stuffed shells and when they come out of the oven... Well, it's very exciting. This isn't something we have too often because the amount of basil needed to make the pesto is not always readily available – or affordable. BUT, as luck would have it, Matt came home with a whole grocery bag FULL of fresh basil. Apparently a friendly neighbor had a basil plant that was out of control and needed to be trimmed down. So, this meant only one thing- STUFFED SHELLS!!

I got the recipes for both the pesto and the basil-tofu ricotta filling from one of my old favorites, Vegan With A Vengeance.

Zucchini Weenies

This is my mom's recipe, veganized. These little weenies are like gold and they are the perfect hors d' oeuvres for any occasion. I can honestly say that I have never met ANYONE who didn't LOVE these things. I'm telling you, this is a sure way to make lots and lots of friends. I was sooo happy the first time I made these with vegan ingredients and discovered that they are just as yummy - maybe even yummier - than the original version! This was another dish that I shared with my neighbors and they were devoured.

Tofu Omelet with Mushrooms, Spinach, and Cheesy Sauce

This is the first thing I've made from my new cookbook and let me tell you, these things knocked my socks off! The thought of a vegan omelet ever being a possibility (and a delicious one at that) was something I never imagined in my wildest dreams! This recipe makes me feel as though anything is possible. I was so excited about this that I wrapped up and omelet and ran it over to my neighbor to see what she thought. I started thinking maybe I just forgot what a cheesy omelet tastes like so I wanted to get the opinion of someone else. And guess what?? She liked them too!! She actually really enjoyed it and said that she couldn't even tell it was vegan. Can you even believe it?? AND, she had just had eggs for breakfast! Isa, I don't know how you do it, but you are AMAZING. And so are these yummy omelets.

Vegan Brunch

I'd like to announce that today I came home to my copy of Isa Chandra Moskowitz's new book, Vegan Brunch. I spotted it leaning against my door and scooped it up, brought it inside, tore open the box, and poured over every page. Just as I was cleaning up the pool of saliva on the floor below me, Matt got home and was almost equally as excited. He expressed his excitement by yelling out the names of recipes in between profanities and kicks. Anyway, this book looks awesome and it's filled with new and exciting recipes and tons of beautiful pictures. Isa has done it again and I just can't wait to start trying these recipes!!! I'll have more to share very soon!

Yay I'm so excited!!!!!!!!!!!!!

Spicy Tempeh and Broccoli Rabe With Rotelle

Here's another one from Veganomicon. Tonight is only the second time I've ever made this recipe but it was thoroughly enjoyed both times so I thought I'd share. Perhaps my favorite part of this recipe is the tempeh-fennel seed combination. It's awesome and it reminds me of the sausage on these frozen pizzas I used to eat way back in the day. I think I'll make a pizza sometime using tempeh prepared in the same way it is in this recipe. It's phenomenal!!

Ingredients

1/2 lb. spiral pasta

Spicy fennel tempeh:

1 15 oz. package tempeh, cubed

1/2 cup plus 2 tbsp. vegetable broth

2 tbsp. soy sauce

2 tbsp. tomato paste

1 clove garlic, pressed

1 tbsp. fennel seeds

1 1/2 tsp. red pepper flakes, or to taste

1 1/2 tsp. dried oregano

1/2 tsp. red wine vinegar

Broccoli rabe:

1/4 cup olive oil

5 cloves garlic, sliced thinly

1 bunch broccoli rabe (1/2-3/4 pound), tough stems trimmed, chopped coarsely

2-3 tbsp. white wine, water, or vegetable broth

2 tsp. red wine vinegar or balsamic vinegar

salt and freshly ground pepper

1. Boil water and cook pasta. Drain and toss with a teaspoon or two of olive oil. Keep covered in a large bowl or the cooking pot. While the pasta is boiling, prepare the tempeh and broccoli rabe.

Prepare the tempeh

1. Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the broth, soy sauce, tomato paste, garlic, fennel seeds, red pepper flakes, oregano, and red wine vinegar. Pour over the tempeh, stir, and cook over medium heat until the liquid starts to simmer. Cover and steam the tempeh for 8 minutes, or until most of the liquid is absorbed.

2. Transfer the tempeh to a bowl and crumble about half of the cubes with the back of the spoon.

3. Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat, and add 2 tbsp. of oil. Add the tempeh and stir-fry for 4 - 5 minutes, until it begins to brown. Remove from the heat, add to the pasta, and keep covered.

Prepare the broccoli rabe:

1. Pour the remaining olive oil into the pan and add the garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tbsp. of the white wine and steam for 8 to 10 minutes, or until the broccoli rabe is bright green and its stems are tender.

2. Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar and season with salt and pepper. Toss everything to mix.

Southern Fried Tofu

This is one of our weekly staple meals. It's kind of a pain to coat each individual piece of tofu and then brown it on all six sides, but it really is well worth it. To me, this recipe tastes and smells a lot like Shake N' Bake. And because it's "Southern" it's perfect for us South Carolinians! Who said you need pigs' feet and ox tail soup to eat a southern meal?! (Ew.) Anyway, I believe that this is a recipe vegans and omnivores would enjoy. I got the recipe from Vegan Vittles: Second Helpings.

Quick Puff Pastry Pizza

This recipe is adapted from Donna Klein's Vegan Italiano. I made this last night for the first time and was sooooo pleasantly surprised at not only how quick and easy it was, but how incredibly delicious it was. I'm excited about this recipe because there can be so many variations to it. Really, it's not so much a recipe to me as it is the ingenious idea to use frozen puff pastry for pizza dough. YUM. Seriously.

Spicy Seitan "Pepper Steaks"

This is one of our FAVORITE recipes. And it's a real treat because we don't have seitan very often because it's a bit time consuming to make. This isn't really a recipe I would expect omnivores to make just because seitan is one of the "weird" things us vegans eat. The first time I had it I really didn't like it (I thought it tasted like play dough). But THEN, Isa Chandra Moskowitz came into my life via her recipe book, Vegan With A Vengeance and I discovered the best seitan recipe everrrrrr. In my opinion, the bottom line with seitan is as follows: Don't even bother trying it unless you're willing to make it from scratch. And then enjoy because it will blow your mind the way it does mine every time I have it.

Shepherd's Pie

This is not your typical Shepherd's Pie. It may even anger some people because of how non-traditional it is. But it doesn't anger me at all. In fact, just the opposite - it pleases me immensely. So I will continue to use this recipe and I will continue to call it Shepherd's Pie. The recipe is straight from Skinny Bitch In the Kitch. FYI, the Skinny Bitch books are not only filled with useful information, but they're also hilarious. I even find myself laughing out loud at recipes. It's nuts!

Anyway, this is what I made for dinner tonight. And it's awesome. I also made cupcakes and homemade applesauce because I'm a maniac. More on those tomorrow.

Thanks, Kate!

I just want everyone to know that my BEAUTIFUL header was made by my talented, gorgeous, and awesome sister, Kate! If you ever need anything awesome made for your website she's the person to ask!

Spinach Linguine with Basil-Cilantro Pesto and Artichokes

This is the dinner I chose to make for my family when I went home to visit last week. I didn't want to scare them away with tofu or seitan or nutritional yeast or anything crazy like that so I stuck with something EVERYONE loves. You'd have to be nuts to think that pesto is anything less than divine. However, this is a basil-cilantro pesto which I know may not be agreeable to everyone but I promise, it's awesome. I had never made it before and was nervous that the cilantro could easily take over but it really didn't. It was delicious and everyone loved it. Oh, and I got this recipe from one of my absolute favorites, Veganomicon.

Chocolate Chip Cookies

This recipe is from Colleen Patrick-Goudreau's The Joy of Vegan Baking. First of all, this cookbook is AMAZING. (Thank you Mom and Dad for such a great Christmas gift!) It is full of decadent deserts, mouth watering breads, and finger lickin' pastries and treats! Anyway, in this cookbook many of the recipes are made with Ener-G Egg Replacer. I haven't always had success with this stuff but as I learned from this book, blending it with water is absolutely KEY. It will do its job flawlessly. So don't leave this step out!! Anyway, these cookies are awesome, totally awesome. They're a hit everywhere I bring them. They're the perfect "I can't believe it's vegan!" treat. No one would ever guess! They taste just like those yummy Tollhouse cookies I used to bake with my mom. I baked these tonight for my neighbor who offered to watch our pets while we're in New Hampshire for the week. I know she and her husband will love 'em.

Super Yummy Vegetable Soup

This soup is one of my own personal creations. There's not a whole lot to it and I probably make it a little differently every time depending on what I have stocked in my kitchen. I made this for dinner last night for two reasons:

1. It was unseasonably cold for a South Carolinian April day.

2. I lost basketball brackets for March Madness (who knows why I participated in the first place). We decided the winner gets a free lunch from each of the losers. As I didn't want to spend any of my hard earned money on yucky fast food, I offered to cook for the winner. My boss won, and he requested some of my homemade soup.

Savory Tofu and Vegetables Over Tomato Couscous

This is what I made for dinner last night. This recipe is awesome because not only is it soooo delicious, but it's super easy, cheap, and healthy. What more could you ever ask for?? I got this recipe from an issue of  Vegetarian Times probably over a year ago. I clipped it and pasted it to some construction paper and it's been with me ever since.

Welcome!!!

Hello and welcome to my blog!!

I've created this blog to share some of my vegan recipes, tips, techniques, and insights. I'm hoping this will also be a place to not only share with the general public but more importantly with my friends and family who are curious about what goes on in my kitchen. I still have a lot to learn and skills to perfect so we'll just see where this takes me! And please, bear with me - I haven't the slightest clue how to make my blog beautiful and exciting. Hopefully it will come to me. 

Thanks for taking a look, and hopefully you will soon be impressed!