Portobello Stroganoff

I know it's been a while since my last post, but believe me, I'm still at it!! I think lately I haven't been trying too many new recipes, but instead turning to my old favorites when I get home from work every night. BUT, I still love vegan cooking and baking more than ever and I'll forever be flipping through my cookbook collection in search of new tasty recipes to try and share with my peeps.
Anyway, I recently recreated a recipe I've made several times from Vegan With A Vengeance called "Seitan-Portobello Stroganoff". You may notice the "Seitan" is missing from the title of this post, and that's because instead of the usual seitan I use to make this recipe (which really, is equally as delicious) I tried it with Gardein's Beefless Tips. And just as a side note, I'd like to mention that Matt and I are seriously LOVING all of Gardein's stuff - especially the Crispy Tenders and Chick'n Good Stuff (and I'm not being paid to say this - however, Gardein, if you're listening, I'll take some free samples). Anyway, our grocery store just started carrying this line and we've been pretty excited about it all.
Back to the recipe! This, of course, is really yummy and earthy and hearty. And honestly, if you're feeling lazy or lacking ingredients, this recipe would be awesome without Beefless Tips OR Seitan. Just the mushroomy goodness over some pasta would be a great meal!

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: