dessert

Vegan MoFo 2015: Something Blue

10 Something blue.

Um… well. Blue food calls to mind those gross candies that are radioactively blue and leave your tongue, teeth, and lips disturbingly chilly-hued.

Here’s me in early 2000 sporting blue-lollipop-stained teeth:

2000-03-18-Jael-with-blue-lips

and lips:

2000-03-15-Blue-Evil

Yeah. I’ve outgrown those lollies. (And I’ve also graduated from pale blue flannel granny gowns to other kinds of sleepwear.)

But I’ll never outgrow blueberries. One of my favourite recipes calling for blueberries is Baked Oatmeal, and I already mentioned blueberry muffins in my childhood meal post the other day. I have also been known to eat astounding amounts of fresh blueberries, because, well, YUM.

But few things top a good crisp or pie made with blueberries.

Page 260 of my 1978 Betty Crocker cookbook is well-used, well-marked, well-stained. It’s the page that has THE best apple crisp recipe, like, ever.

This is my criterion for a crisp: The fruit needs to be unsweetened and un-spiced, and stand on its own. The topping needs to be the magic layer where the sweet spiciness happens, and there has to be plenty of said topping. So I always double – or at least one-point-five – the crisp part of the recipe.

Here’s my veganised, already-doubled crisp topping based on the Betty Crocker cookbook.

In a bowl, combine:
2/3 c brown sugar
1 c all-purpose flour
1 c rolled oats
1 tsp cinnamon
1 tsp nutmeg

Then add:
2/3 c vegan margarine of choice (I use Nucoa)

Using your fingers, crumble the dry ingredients with the margarine until nice and crumbly and evenly mixed.

Heat your oven to 375 and lightly spray a 13×9 pan. Here are the proportions for my favourite crisps.

Blueberry (blackberry, raspberry, other-berry, cherry): 3 cups of fresh or frozen blueberries, sprinkled with 2 tablespoons of lemon juice (omit lemon juice with anything other than blueberries)
Apple (pear, nectarine, peach, plum, etc): 4 cups sliced tart fresh apples, arranged in pan neatly

Sprinkle the crumb topping evenly over the fruit and bake for about 30 minutes. The fruit should be bubbling and the crisp should be golden brown. Serve warm with cold nut-or-soy milk. Mmm.

[Footnote: YES, it’s lame that I didn’t, like, MAKE a blueberry crisp to take a photo of for this post, but I don’t HAVE any blueberries at the moment besides dried ones, and I’m lazy, so. Yeah.]

sig

Advertisements
Categories: dessert, vegan, vegan mofo, vegan mofo 2015 | Tags: | 1 Comment

2015, a Recipe Odyssey: July Edition

Well, this has been a whirlwind month. We went to Spangle, WA for Restoration International‘s Northwest Family Retreat. It was great. It was my fourth time going, and the first time that I felt like a normal human being and actually thoroughly enjoyed it from beginning to end.

Things are starting to come on in the garden, too. I’ve been picking blackberries almost daily this week. Green beans are on, but I keep forgetting about them. Oops. We harvested one cauliflower so far. Tomatoes are coming on and the cabbage is putting on heads. The sunflowers are blooming.

But also my little Lou Who (who will be three next week – THREE!) is blooming. About three days ago I decided it was Time to Use the Potty, and she has not only done all her business in the toilet (barring a couple puddles on the floor the first day and one yesterday), but she’s woken up with virtually dry diapers in the morning as well. This is too easy. I keep waiting for something to go Drastically Wrong – I mean, GooGoo was over three when I started her training and it took her MONTHS before she got anything close to this proficient (and even now at 5 1/2, we still have a fair amount of Incidents. Please know, I’m not putting down GooGoo, I know every child is different, and she is highly sensitive, possibly has sensory issues, so, yanno – I’m just saying that, in comparison, that’s why this feels too easy.)

Here’s what I made! Grouped by source. (And not necessarily in order, because since I’ve been gone and/or ridiculously busy for a large chunk of this month, and this post has fallen through the cracks for weeks.)

From Vegan With a Vengeance, 10th Anniversary Edition:

1. Lemon Poppyseed Muffins – I actually really liked these, and I have never liked lemon poppyseed anything, ever.

2. Pancakes, raspberry-lime variation – For a pancake, this wasn’t bad. (I’m not a pancake fan, but I like to try different ones since my family loves pancakes and hey, why not?)

3. Cherry-Almond Muffins – I made this in loaf form and I liked it, but didn’t love it.

Screen Shot 2015-07-27 at 2.12.43 PM

4. Tempeh Sausage – I made this ahead of time and froze it for use in…

5. Tempeh Sausage and White Bean Gravy – which was SO EASY to make, and we ate it on…

Screen Shot 2015-07-27 at 2.10.50 PM

6. Baking Powder Biscuits – Okay, so honestly I was a bit blah about trying a biscuit recipe, because a biscuit is a biscuit is a biscuit, right? Well, these were amazing. I’m guessing it’s the use of two fats instead of just one, maybe? I did half white, half whole wheat flour, and these were so light and delicious and perfect.

As for the gravy, I really liked it, despite that it looks a little like barf on a biscuit. Mr Pine Nut thought the flavour was too strong, but I really enjoyed it, largely because the tempeh added a lot of bulk but I really didn’t taste it so much, as I do it many recipes.

7. Lentil-Walnut Burgers – I decided that I’d try something I heard about subbing zucchini for mushrooms. It worked great! I have these made up and frozen now for future meals, but I did try one of the ones that broke. It had a great flavour. My primary gripe was that they were tremendously soft and flipping them was almost impossible. I had to bake them way longer than the recipe said. Soooo… next time I think I’ll have to add in more breadcrumbs or something.

Screen Shot 2015-07-27 at 6.39.04 PM

8. Pumpkin Waffles – These were a hit! Not only did they have zero issues sticking or falling apart or things like that, but they tasted great. 😀

Screen Shot 2015-07-27 at 6.39.26 PM

9. Oatmeal Pumpkin Cookies – Of course I had to use up the remaining cup of pumpkin from the waffles, so, uh, THESE. These are going to be a regular. They are amazing!

Screen Shot 2015-07-30 at 2.01.56 PM

10. Maple Walnut Scones – These were good, but I thought I’d like them more than I actually did.

11. Berry Scones – But I liked these even better. I used fresh-picked (like literally freshly picked) blackberries from right outside our house. The girls liked these too and overall they were more of a hit than the maple ones.

[12. ETA: Apple Pie Crumble Muffins – Oh man these were good.]

From Veganomicon:

Screen Shot 2015-07-27 at 2.26.43 PM

13. Mexican Millet – This was really good and paired perfectly with…

14. Black Beans – …these. The only negative I have is that I didn’t make a double batch, because they were licked clean!

From Isa Does It:

Screen Shot 2015-07-27 at 2.13.34 PM

15. Lentil-a-Roni – SO GOOD! And easy. Definitely would make again.

From Vegan Brunch:

Screen Shot 2015-07-27 at 2.13.14 PM

16. Zucchini Spelt Muffins – I tried really hard to like these, but I just didn’t. I hate zucchini. 😦

17. East Coast Coffee Cake, Jam Swirl Version – oh om nom nom.

From Vegan Diner:

18. Mushroom Burgers – And nope, I didn’t use mushrooms! I used zucchini. These turned out really well and I was pleased. They are a little softer than the usual burgers I make, but still held together really well. I haven’t tried them yet; as with the lentil-walnut burgers, these are actually going to be used more next month.

Cookbooks [or other sources] represented in July: 5

Did I meet my goal? Nope. But I didn’t expect to, and I’m impressed with myself for having made as much as I did!

See you next month, with August’s recipe report!

sig

Categories: breakfast, brunch, challenges, cookies, dairy-free, dessert, entrees, garden, GooGoo, Lou Who, lunch, pasta, scones, travel, vegan | Tags: , , , , , , | 1 Comment

2015, a Recipe Odyssey: June Edition… AND a Six-Month Sum-up!

Here’s what I made! Grouped by source.

From Vegan With a Vengeance, 10th Anniversary Edition!:

1. Roasted Garlic White Bean Soup – I didn’t have time to roast the garlic, so I did what Veganomicon recommends and subbed 6 fresh minced cloves. I also threw in some rice that I had leftover in the fridge. It was really tasty and I will make it again.

2. Raspberry Chocolate Chip Blondies – These tasted a bit like slimy wet sugar, and the texture was super weird and not at all looking like in the picture. I was so sad and have no idea what on earth I could have done wrong. 😦 We ate them, but they were just… off. And this made me sad.

3. Tofu Dill Sandwich – YUM!

4. The Best Pumpkin Muffins – Okay, so technically I’ve made these before, but there were apparently some slight changes made to the recipe for this new edition, so I say it counts.

5. Carrot Raisin Muffins – Very nice. Low sugar, low oil, tender and tasty.

From Vegan Casseroles:

6. Cheesy Broccoli Casserole – Today I made the cheesy broccoli casserole from Vegan Casseroles, minus some nooch because I RAN OUT. #vegankitchencrisis Also, I was sick and my brain was in a fog, so I accidentally dumped way  more than 2 cups of rice into the casserole dish and already had added the sauce and stuff before I realised. Dumb. It still tasted good, but I did have to add more salt. I’d make it again too.

7. Regular Cheese Sauce – for the above.

Screen Shot 2015-07-01 at 4.30.54 PM

8. Rice and Beans Casserole – Different from what I expected but it was very good and the girls liked it.

9. Nacho Cheese sauce – for the above.

10. Chickpeas and Rice with Dill – Liked this very much. I think I’d reduce the tahini a bit next time, because the flavour was very strong.

Screen Shot 2015-07-01 at 4.30.03 PM

11. Jambalaya – This was okay but not that exciting.

From Whole Grain Vegan Baking:

Screen Shot 2015-07-01 at 4.29.16 PM

12. Pineapple Upside-Down Cupcakes – I left the sugar out of the pineapple mixture to make it less sweet, more like a muffin. It was actually perfect that way. They turned out great and I was able to flip them out of the muffin tin after 10 minutes (the recipe says 30, but I didn’t have time to wait). The girls did not like them. They ate all the pineapple off the top and then handed me the rest. Their opinion notwithstanding, I’d make these again.

From Isa Does It:

13. Island Black Bean Burgers – I didn’t do the salsa, just the burgers. They were fairly easy to make. I don’t think I needed to add the broth, though. They were very soft and wet and so I had to bake them longer. They were really tasty though – super rich, deep, but not overpowering flavour!

Screen Shot 2015-07-01 at 4.28.23 PM

14. Cucumber Ranch Bowl – This was good. Not a favourite, but it was fine.

15. Mini Chocolate Cherry Loaves – SO GOOD. I left out the almond extract as per my usual. My mom loved these too!

16. Everyday Pad Thai – I love pad thai but I don’t think I’ve ever had it without eggs. This was fantastic and so easy. I used roasted salted cashews instead of the peanuts so that Lou Who could try it if she wanted. But at the moment I don’t remember if she did try it!

From Vegan Pie in the Sky:

17. Lemon Mousse Pie – This was a crazy, insane amount of work to make. I did it for company so I made a double batch in a 13×9. First I had to bake gingersnaps to make the crust, and then zest and juice approximately five thousand tiny lemons (they were cheaper than the big ones). So I was kind of fretting and complaining and I told that pie IT BETTER BE GOOD.

And you know what, it was. It was absolutely out of this world. Everybody raved about it. So I’d definitely make it again. WIN!

One thing to note though: when pouring the lemon topping layer on, use a spoon and gently drizzle it around. I did that at first with excellent results, and then got impatient and tried to drizzle it from the pan and ended up disturbing the other layer and there wasn’t a clean definition in those spots between layers.

From the interwebs:

Screen Shot 2015-07-01 at 4.27.15 PM

18. Cinnamon-Clove Fresh Cherry Pie – On our way home from the Yakima Valley I stopped at a fruit stand on the spur of the moment and they were selling the last of their Rainier cherries for ONE DOLLAR A POUND. Now, I have to admit Rainier (or any other yellow cherry) are not my favourite, but that’s a sweet deal and everyone else in my family loves any kind of cherry. So I bought a few. 18.2 pounds, to be exact. And then I brought them home and dried about half of them, froze some, and made this pie with some.

It was really good. I cut the sugar in half (these are sweet cherries, for cryin’ out loud – really sweet, like off the charts sweet. Mr Pine Nut tested them with his beloved little brix thingie.) My only complaint was that the cherries were super huge and I really should have chopped them into smaller pieces first just to keep it easier to eat. But flavourwise, it was excellent, and I’d definitely consider making it again.

From Veganomicon:

Screen Shot 2015-07-01 at 4.24.50 PM

19. Mac Daddy – So for some reason when I told the girls this stuff was called “Mac Daddy”, they thought that was the funniest thing they’d ever heard and proceeded to work “Mac Daddy” into every sentence at the lunch table. Better yet, they loved it the first day and loved the leftovers and asked me to make it again.

Screen Shot 2015-07-01 at 4.25.50 PM

20. Tempeh Shepherdess Pie – This was all right. I subbed TVP for the mushrooms. I heartily approved of the potato-to-filling ratio (translation: THICK LAYER of potatoes, yum!) and I got to try my broiler for the first time EVER. I think actually I’ve never broiled anything, ever, at any time.

Cookbooks [or other sources] represented in June: 7

Did I meet my goal? Only just!

I’m not sure how July is going to pan out. I have grand intentions to share some great recipes with you for camping-appropriate food, but I cannot PROMISE anything, just that I’ll do my best. I don’t have a set goal for July due to its busy-ness, but I’ll still keep track of what new things I make, write a post, and jump back on the challenge in August!

***

And as promised, a sum-up of the first six months of 2015!

Isa Does It, 24
Veganomicon, 18
Interwebs, 13
The Veg Feasting Cookbook, 12
Vegan Brunch, 11
Whole Grain Vegan Baking, 9
Vegan Bowls / Everyday Vegan Eats, 8 each
Vegan Sandwiches Save the Day 7
Vegan Cookies Invade Your Cookie Jar / Vegan Casseroles, 6 each
Vegan Cupcakes Take Over the World / Vegan With a Vengeance, 5 each
Vegan Diner 4
Appetite for Reduction / More Peas, Thank You / Vegan Simplicity / Ten Talents / Vegan Pie in the Sky, 1 each

141 total

sig

Categories: challenges, dairy-free, dessert, lunch, side dish, vegan | Tags: , , , , , , | 2 Comments

2015, a Recipe Odyssey: April Edition

I had a disaster that sabotaged some of my meal plan for this month. It was a “somehow the upright freezer door was not closed for an undetermined period of time and everything in the freezer was warm” sort of disaster. So I quickly had to use up some things, so I made tater tot casserole again and a bunch of smoothies and things to use frozen fruit in. I was thankful not to lose as much as I might have; there were spices, flours, and jams in there and I know those are all fine. I did lose probably 8 or so packages of lima beans (boo!) and some seitan pepperoni and a number of quart bags of frozen cooked pinto and kidney beans. Some stuff that was still cold I popped in the other freezer.

So I skipped out on some of the meals I had planned to make because of this disaster, the ones that I hadn’t bought anything specially for the purpose of making.

In other news, I turned 32 (halfway to 64, wheee!) and I bought several cookbooks with my birthday money: Whole Grain Vegan Baking, Vegan Diner, Vegan Casseroles, and the new edition of Vegan With a Vengeance. So now my Isa collection is finally complete (well, once VWaV gets here! it’s not released yet!) and I have loads of new things to try!

Here’s what I made this month! Grouped by source.

From Vegan Cupcakes Take Over the World:Screen Shot 2015-04-05 at 1.36.52 PM

1. Cocoanut-Lime Cupcakes – I’ve been dreaming about making these for a while, and since we were all sick I held off. Until my birthday. These were delicious and I would totally make them again, especially the frosting because lime is SO GOOD.

2. Chai Latte Cupcakes – I didn’t have black tea, so I used Stash apple-cinnamon-chamomile tea instead. They were okay. I wasn’t really fond of the cocoa powder on top; it just seemed too bitter to me. I don’t think I’ll make them again, but if I do, I’ll just do them naked or with a little basic frosting.

From Everyday Vegan Eats:

3. Leek Potato Soup – I really liked this and it was very simple and yet very flavourful. Much more to my liking than the recipe I tried in January. Also, both GooGoo and Lou Who like it! Every time GooGoo says, “I DON’T WANT ONIONS” I tell her, “They’re not onions, they’re leeks.” She buys it and there is Peace at the Dinner Table.

Screen Shot 2015-04-10 at 7.54.02 AM

4. Báhn Mì Burgers – Must admit the whole idea of this “báhn mì” thing is alien to me. I keep hearing about it but had/have really no idea what it IS. That being said, I am SO IMPRESSED with these burgers! They actually held together and cooked properly in my skillet – something I have NEVER been able to achieve with any other burger recipes! So excited. The pickled veggies were very easy. I used radishes and carrots, and no sugar. (And they tasted amazing!)

Screen Shot 2015-04-19 at 4.38.59 PM

5. Minestrone – This was a big hit! Mr Pine Nut and I both loved it, and it’s already on next month’s meal plan again.

6. Hungarian Tomato Salad – I loved the flavour of this, but for the amount of tomato/cucumber called for, my veggies were absolutely drowning in the dressing! We had to fish the veggies out with a slotted spoon.

From the interwebs:

Screen Shot 2015-04-06 at 12.36.57 PM

7. Teriyaki Chickpeas Bao – I’ve been wanting to make these ever since I saw Vegan Richa post them to Facebook, and I was not disappointed. I used up some sort of homemade Asian sauce I’ve had in my freezer forever, and I had some cilantro so I threw in a bit of that minced up. Super yummy. There wasn’t quite enough filling for all my buns, though, so some of them I just steamed as buns with no filling. I also had some trouble getting my first batch extracted from my steamer, so they mostly didn’t look super gorgeous. Tastewise, they were great, and even GooGoo ate them!

8. Pita Bread – THIS WAS SO EXCITING! It puffed! It pocketed! It tasted awesome! I actually made this twice this month. The first time I did it as dictated in the recipe; the second time I used about a 50/50 ratio of white/whole wheat flour. I actually liked them better the second time, and they even seemed to puff better.

From Vegan Sandwiches Save the Day:

Screen Shot 2015-04-10 at 7.55.09 AM9. Cabana Cheese Sandwiches – You GUYS, this cottage cheese is the BOMB. It’s totally like real cottage cheese! I didn’t have tomatoes, but I served this on the green monster rolls I made and froze last month with the lettuce and topped it with dilly beans.

Screen Shot 2015-04-10 at 7.54.18 AM10. Pesto Pitzas – I had to sub dried basil for fresh. My only complaint was they were a bit salty, so I would skip adding salt to the pesto next time. The cheese has enough plus the flavour of the capers. It was kind of a lot of work for the results – just four pita pizzas, which was enough for Mr Pine Nut and me, but nobody else – so I don’t know that I’ll rush to make it again, BUT I was so excited about the cheese, because it actually does melt! It didn’t melt so much on ours, but on the plain pitas-with-cheese for the kids it melted more.

Screen Shot 2015-04-15 at 3.04.10 PM11. Hot Brown Sandwiches – I wanted so much to like these, but the sauce was way too noochy and I just didn’t like the flavour combinations or the fact that they were sort of hard to eat. The smoky tofu bits, however, are a definite “will-make-again”. YUM.

12. Bulgur Hummus Wraps – I’ve wanted to make these ever since I won this book during MoFo 3 years ago, and I’m just now getting to it. But they were SO good! I served them in pitas instead of tortillas. This is a definite success in my opinion.

13. Beans Not on Toast – I’ve made the bean part of this before and eaten it on actual toast, but not the waffles, so that’s what qualifies this as a new recipe. 😉 The waffles were great! I was a bit worried they’d seem overly sesame-oily but I hardly noticed it at all in the finished product. I would definitely double the waffles next time though, because four waffles in this family of four was Not Enough.

14. Navajo Tacos – Oh man. These were astonishingly good. I’ve wanted to make these ever since having the book but the frying part seemed like So Much Work, so I didn’t ever get around to it. I doubled the recipe and we ate almost all of it.

From Vegan Brunch:

Screen Shot 2015-04-12 at 8.28.48 PM15. Raised Waffles – These were really good! They did not taste yeasty to me, which I was a bit worried about (I’ve tried yeast-raised muffins before and they just taste like flavoured bread, basically) and I will definitely make them again!

16. Tofu Omelette – I did a half batch of this because I had half a package of silken tofu in my fridge to use up. They were tasty. More noochy than eggy, in my opinion, but good. Half of one was plenty for me. I filled them with chopped red bell peppers that I sauteed in oil and liquid smoke with some fennel seeds.

Screen Shot 2015-04-13 at 6.09.13 PM17. Lemon Poppyseed Muffins – These were okay. I always hope I’ll find a poppyseed recipe I’m super excited about but it hasn’t happened yet! I forgot to add the salt, but they were pleasant with some Nucoa and raspberry jam. 🙂

From Whole Grain Vegan Baking:

18. Raisin Bran Muffins – Super good!

19. Onion Caraway Loaf – I don’t have beer around 🙂 and I didn’t have seltzer water either, which was the recommended sub, so I subbed some of the veggie stock I just made. I’m not sure if it affected it. The bread was nice, I wouldn’t say fantastic, but it was eaten.

20. Spelt Rye Crackers – I didn’t have any spelt flour handy so I used wheat. I liked these but maybe I just wasn’t in the mood for caraway seeds, because neither this nor the loaf above really wowed me. And I love rye bread and caraway seeds, so I dunno.

Screen Shot 2015-04-22 at 7.06.29 PM21. Blackberry Allspice Muffins – Muffins great; blackberries must have been bad because they tasted weird.

Screen Shot 2015-04-22 at 7.05.56 PM22. Apricot Cardamom Cake – I liked this. It was a bit too cardamom-y for my taste – I think I might replace part of it with cinnamon next time – but I would make it again. GooGoo ate a piece but didn’t want any more, and Lou Who didn’t ask for seconds either.

Vegan Cookies Invade Your Cookie Jar:

23. Macadamia Ginger Crunch Drops – Loved the dough, was not as crazy about the cookies. They were slightly too crunchy. Maybe I overbaked them. I think this would lend itself well to a bar cookie though and if I make them again I may do it that way.

Cookbooks [or other sources] represented in April: 7

Did I meet my goal? YES YAY.

See you next month, with May’s recipe report!

sig

Categories: birthdays, breakfast, brunch, challenges, dessert, lunch, salads, sandwich, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

2015, a Recipe Odyssey: March Edition

So I mentioned in this post that I was going to try a monthly meal plan for March, sticking within my budget of $25/week for food. How did it go?

  • Week 1: I spent $19.47 on groceries.
  • Week 2: I spent $24.09 on groceries. Cutting it close! All necessites for my week’s plan.
  • Week 3: I spent $20.30 on groceries. Roughly $10 0f that was absolute necessities for my planned menu, and I got some extra goodies! (okay, it was mostly bell peppers and avocados.) I ended up not doing all the planned meals because I had lots more leftovers than previous weeks, plus I was sick.
  • Week 4: I spent $26.60 on groceries. This included what I needed for the little bit of overlap for the last couple days of March.
  • But I did end up using the rest of my money buying a couple staple/pantry items that I’ll use next month too.

Keep in mind, we do have loads of bulk stuff stored in buckets from More Prosperous (or simply more reckless?) Times of the Past, and we have a separate line item for bulk food (and I spent all but pennies of that $50 this month aside from the above), so the above is strictly fresh veggies and staples like oil and sugar.

Speaking of oil and sugar, I bought a regular bottle of veggie oil and a 4lb bag of sugar for Week 1. As of the end of week 3, the oil had been long gone and another bottle half-used, and the sugar is all but gone. I find this disturbing.

Here’s what I made! Grouped by source.

From More Peas, Thank You:

Screen Shot 2015-03-02 at 2.15.48 PM

1. Corn Chowda with Cornbread Croutons – GooGoo has been pestering me to make a potato soup for weeks now. I finally make one, and will she eat it? No. Sigh. She did like the cornbread croutons and the side of broccoli, though.

 From The Veg Feasting Cookbook:

Screen Shot 2015-03-05 at 4.11.56 PM

2. Carrots in the Raw – This salad was very easy, requiring few ingredients, and went great with the burgers we had for lunch. I left out the raisins and just added some extra pumpkin seeds instead, because fruit in a vegetable salad is just weird to me. The following day we had the leftovers on top of lettuce. Yum.

Screen Shot 2015-03-07 at 2.42.30 PM

3. Cumin Carrot Soup – This became steadily more disgusting the more of it that I ate. Mr Pine Nut thought it was good, but I heartily disagreed. I couldn’t taste cumin at all; even though I reduced the pepper it was way too peppery; worst of all the texture was just gross. Will never make again.

Screen Shot 2015-03-09 at 8.09.31 PM

4. Turkish Lentil Soup – SO good. I was a little concerned, because the cinnamon smelled really strong while it was cooking, but as far as taste went, I didn’t even notice it. The flavours were all blended perfectly with nothing overpowering anything else. I was pleased, and would definitely make this again. Way better than the vomitous carrot sludge.

Screen Shot 2015-03-10 at 4.13.58 PM

5. Spicy Yellow Dal – I didn’t have toor dal, but the book suggested subbing yellow split peas, so I used green split peas. It took a lot more than 2 cups of water to cook the peas, but this was overall quite a simple dish to assemble and it was very tasty. It was at the edge of my heat tolerance level, but very good. We ate it with rice and steamed broccoli.

Screen Shot 2015-03-11 at 7.22.28 PM

6. Mexican Black Bean Salad – This was fairly simple to throw together, and it was a meal for Mr Pine Nut and I (with the addition of lettuce, and some bread on the side). It had a good flavour, but the recipe called for no salt. I added a tiny bit, but more wouldn’t have hurt. I’m not sure I’ll make it again, but it was fine.

Screen Shot 2015-03-12 at 2.44.37 PM

7. Cabbage Curry – This was SO easy, and very tasty! I added the garbanzo beans to make it a meal, but the flavour was great and the heat level perfect (that is, not very hot. :-)) It’s a dry curry, and you could really use any veggie (or combination thereof) instead of the cabbage – cauliflower, broccoli, carrots, &c.

Screen Shot 2015-03-14 at 7.24.29 PM

8. Cream of Veg Soup – This was just okay. Mr Pine Nut and Lou Who loved it; GooGoo wouldn’t touch it, and I didn’t finish mine. It was better than cumin-carrot soup, but I found it just too salty even though I’d diluted it considerably.

Screen Shot 2015-03-17 at 3.01.13 PM

9. Chickpea Mash Stew – I really liked this, despite it being totally different from how I envisioned it would be. Lou Who loved it too!

10. Super Noodle Soup – Very basic. The special thing about it seemed to me just that all the veggies get cut up very tiny (1/8″ dice), and I had to add a lot of extra salt and some garlic powder because it just didn’t have much flavour without. It was good, but I don’t think I’ll rush to make it again.

11. Pulao Rice – This was pretty easy. I used brown rice so I changed the water proportion and cooking time, but it came out very nice and I liked it. I wasn’t super fond of the whole idea of having to pick out all the whole cloves, cardamom pods, and other such things though.

Screen Shot 2015-03-29 at 1.06.13 PM

12. Chickpea Curry – I was prepping my ingredients for this and it calls for a 4-oz piece of ginger, thinly sliced. I only have (frozen) grated ginger, so I got it out and the frozen glob I had weighed exactly four ounces. The problem is that four ounces of grated ginger is like… a CUP’S worth. So I called out into the twitterverse and got confirmation that for the amount of curry, that seemed like an awful lot. So I decided to do 2 ounces instead. The end result was a curry with a good flavour… under an intense heat. I burned my entire digestive tract raw and had steam coming out my ears from eating it. So yeah, I doubt I’ll be making this again.

13. Saffron Rice – I made this to go with the abovementioned curry as per the book’s suggestion. It was okay. I wasn’t overly thrilled with it.

From the interwebs:

14. Parmesan Muffins – A friend made these and raved about them, so I decided to try them, because I need to get more savoury muffins into my culinary repertoire. They were excellent! I used flax instead of eggs (so 2T ground flax and 6T warm water), and I was too tired/lazy to make my favourite almond parmesan so I just used some Daiya mozzarella shreds I had in my freezer. And I left out the sugar.

15. Brownie Coco-Nut-Butter Cups – !!!!!!! YUM !!!!!! So, I made these for a potluck and forgot to take them with me. Oops. What a tragedy. 😉

From Vegan Simplicity:

16. Vegan Red Beans and Rice – This was good, but not great, which seems to be (so far) my reaction to most of Mark Anthony’s recipes. I bought this cookbook when he came and did a presentation/cooking class at our church and really haven’t used it much yet, so I definitely want to give it more of a chance before passing judgement. At any rate, this called for 3/4 cup of vegan margarine. O_O It also didn’t *look* super appetising.

17. Sri Lankan Style Mixed-Bean Soup – No picture; it looked sludgy and not super appealing, kind of pooplike, so like the red beans above the visual appeal was nil. But it tasted pretty good.

From Vegan Sandwiches Save the Day:

Screen Shot 2015-03-29 at 1.06.30 PM

18. Green Monster Bread (made into bagels/rolls) – I used rye flour and caraway seeds in with this and like it a lot! It seems a tad on the sweet side, so I think I’d reduce the sugar next time, but aside from that this was a definite “something I’d make again”. Way to sneak some kale into my girls’ diets (and mine).

Ten Talents (1978 edition):

Screen Shot 2015-03-29 at 1.05.56 PM

19. Carrot Salad – I thought the combo of carrot/pecan/cocoanut seemed a bit odd, but decided to try it anyway, and it was really good! Also very simple. I served it on a bed of lettuce/cabbage just to give it more variety but I would totally make it again.

Vegan Cookies Invade Your Cookie Jar:

20. Cornmeal Poppyseed Biscotti – I hate lemon poppyseed bread. That being said, these were really good! I was surprised. I don’t know that they’ll be something I’ll make really often, but I brought some home from a potluck and know I’ll eat them. 🙂

21. Rocky Roads – I’ve had these before but haven’t made them before, and my suspicion that I’d like them better without the almond extract was completely correct. They are addictive, amazing, and I think the dough would be the perfect chocolate cookie base for a whole bunch of mix-ins. I’d like to try it plain too.

Everyday Vegan Eats:

Screen Shot 2015-03-29 at 1.05.45 PM

22. Chickpeas and Dumplings – A bit too salty but it was really yummy anyway!

23. Black Bean Feijoada – Really, really good!

[ETA: 24. Macaroni Salad – I made this on a whim the last day of March, and it was GOOD]

Cookbooks [or other sources] represented in March: 8

Did I meet my goal? Barely! I was worried the last week or so that I wouldn’t hit 20, but I did.

See you next month, with April’s recipe report!

sig

Categories: bread, challenges, cookies, dairy-free, dessert, lunch, salads, side dish, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

2015, a Recipe Odyssey: January Edition

So, I’ve unofficially decided on a personal challenge this year, which is far more fun than a New Year’s resolution. Early this month, I cracked open Veganomicon, looking for a use for some tofu I had in my fridge, and ended up with a pot of barbecue sauce simmering on the stove – and I made some tofu-cashew ricotta that was DELISH.  So I decided to attempt to try roughly 5 new recipes every week. I’ve been bouncing around a lot of cookbooks this month; I may try to be more focused next month. Or not! Spontaneity is the name of the game!

Here’s what I made! Grouped by source.

From Veganomicon:

1. Basic Barbecue Sauce – I’m honestly not sure why I made this, aside from the fact that I just happened to have all the needed ingredients, because I’m not a huge fan of BBQ sauce. It just sounded fun for some reason! We ate a little bit of it with some leftover something or other and I froze the rest until I can think what to make with it. It’s good.

2. Cashew-Tofu Ricotta – YUM.

3. Messy Rice – Good, but I thought a little more salt would have been nice. Also, I let it sit too long before eating, so it got a tiny bit too dry.

4. Chickpea-Quinoa Pilaf – I thought this was pretty fab fresh. Mr Pine Nut dismissed it as “kinda brown and monotaste”. The leftovers weren’t appealing to me, but I think I’d make it again!

5. Pumpkin Cranberry Scones – VERY good. Will opt for the longer bake time next time, because these were more muffins than scones with the shorter time.

Screen Shot 2015-01-21 at 7.12.57 PM

[6-13 REDACTED UNTIL PERMISSION GRANTED]

From the interwebs:

14. Carrot Cake Muffins – I got some cocoanut flour for a Christmas present and so I found this recipe to try. The flavour was really quite good, especially considering that there was no salt, but the texture was weird.

15. Kamut-Wheat Pizza Crust – I remembered that Vegan Richa did a pizza series for MoFo one year, and I wanted to use the abovementioned barbecue sauce on a pizza AND branch out and try a new pizza crust. So I decided on this one. It was very tasty; I managed to gum up my grain mill with the cashews because I’m brilliant that way. (I was trying to grind the wheat, kamut, and cashews together, because I ain’t got cashew flour. Don’t try this at home.) Anyway, I don’t think I’ll make it again unless I come into possession of pre-ground cashew flour, but I did really like it!

And in case you were interested, I topped the pizza with the BBQ sauce, chickpeas, minced chives and green onions, and Daiya. It was great!

From Vegan Brunch:

16. Toasted Cocoanut-Mango Muffins – SOOOO YUMMMMM. I want to try it with dried pineapple next, and I also must try the chocolate chip version sometime very soon.

Screen Shot 2015-01-21 at 7.13.50 PM

17. English Muffins – These tasted good, but I think my next try will be better. The only other time I tried making English muffins resulted in some indigestible leaden discs, so this definitely was better than that, but I think there’s some skill to be gained from practise. Figuring out exactly how long to pan-fry, how to be sure they’re baked through – it’ll come with time. They were good and went fast!

Screen Shot 2015-01-21 at 7.13.36 PM

18. Cocoa Raspberry Muffins – I subbed chopped frozen strawberries for the raspberries because that’s what I had. These were tender and delish, not too sweet (unless you ask Mr Pine Nut, who thinks everything is too sweet 😉 ) I’d like to try these with cherries next! They were good the next day also, and then I refrigerated them and they were still good. Can’t say that for some muffins.

19. Bakery-Style Muffins – I did use a little whole wheat flour and reduced the sugar a smidge, but these were decadent and delightful. I may or may not have eaten six.

Screen Shot 2015-01-21 at 7.12.46 PM

20. NYC Coffee Cake – This was astonishingly delicious. I don’t think I’ll ever make another coffee cake again. No, really.

From Isa Does It:

21. Creamy Potato-Leek Soup – I liked this, but wasn’t over the moon about it.

Screen Shot 2015-01-25 at 7.15.59 PM

22. Jumbo Oatmeal Raisin Cookies – I’m lousy at math, but I did figure out the following: I did a double batch and consumed 30% of the dough before the cookies were done baking. These were WAY easy and the dough was amazing. The cookies were really great as well.

23. Carrot Cake Pancakes – These were really good!

Screen Shot 2015-01-25 at 7.17.01 PM

24. Creamy Sundried Tomato Penne – Also very pleased with this. It looks kinda complicated, but it actually was really easy and came together quite fast. I used some cauliflower as well because I had some along with broccoli that was dying in the refrigerator.

From Appetite for Reduction:

25. Arabian Lentil Soup – Many other PPKers were raving about this soup, and so I made it. It was very good; not to die for, but it was very simple and I’d make it again.

Screen Shot 2015-01-21 at 7.13.12 PM

From Vegan Cookies Invade Your Cookie Jar:

Screen Shot 2015-01-25 at 7.15.32 PM

26. Key Lime Shortbread Rounds – SO good. The dough was grand, and the baked cookies were no less exceptional, even considering I didn’t have quite enough lime zest as was called for.

Screen Shot 2015-01-26 at 4.26.10 PM

27. Sweet Chocolate Pretzels – these were just okay to me. They weren’t bad, but I wasn’t thrilled with them either for the amount of work they were. The dough was tasty though! Tastier than the final cookie. And the end result did look charmingly pooplike, if you’re into that kind of thing.

From Vegan Cupcakes Take Over the World:

Screen Shot 2015-01-28 at 4.01.44 PM

28. S’mores Cupcakes – So, one of my gripes about this book is how many of the recipes call for non-dairy yogurt. I have some yogurt at the moment, so I was all “lemme make some cupcakes!” And as I was paging through I realised that actually a lot of them don’t actually call for yogurt. So… I guess it seems one way when I have no yogurt vs. when I do. ANYWAY, these are really good. The cupcakes really do taste like graham crackers. I was too lazy to make a chocolate ganache, would would have been easier to eat and more chocolatey than the chocolate chips, but hey, it looks pretty! Would definitely make again.

Cookbooks [or other sources] represented in January: 8

Did I meet my goal? Yes, plus 8. Yay!

See you next month, with February’s recipe report!

sig

Categories: brunch, challenges, cookies, dessert, soup, vegan | Tags: , , , , , , , , , , , , | 2 Comments

Hollywood Squares, or Homemade Peanut Butter Cups

Hollywood Squares

As some of you know, I’ve been unable to consume peanut butter (or peanut anything) for roughly… *counts*… one year and seven months, because I was nursing Lou Who and she would get a Terrible Rash from my peanut consumption. Being an inveterate adorer of Snickers, pb&j, and Thai food, this has left a gaping hole in my life. But, you know, I’ve coped. I’ve actually coped pretty well, considering that I don’t like almond butter very much. And, thankfully, I could still have chocolate! Peanuts really are one of the easier allergens to deal with, and I’m very thankful it was that and not gluten.

So, one of the things I haven’t made for a Very Long Time is Hollywood Squares, which is a recipe a friend gave me when we were 12 or 13 and it’s basically like having a 13×9 Reese’s Peanut Butter cup in the palm of your hungry little hand. I made these many times for my coworkers back about 7 years ago and saw them vanish before my very eyes. I myself am *cough* capable of eating more of them at a time than I care to admit.

I have no doubt you could make these with sunbutter, almond butter, cashew butter, or any sort of nut butter, but I knew it simply wouldn’t be the same, so I’ve waited and waited to post this here.

Note: It’s helpful to have all your peanut butter layer ingredients ready in bowls so you can add them in quickly.

Note #2: It is VERY important to add the ingredients in the peanut butter layer in the order they are listed. Most recipes don’t care, but trust me, this one does. If you do them out of order, you’ll wind up with a lumpy mess. A tasty lumpy mess, mind, but probably not one that would make your co-workers compliment you on your Mad Attractive Food Skilz.

Note #3: If you cut the recipe in half, it’s perfect for 12 regular muffin cups (smash the peanut layer into muffin papers and then spread the chocolate on top).

And without further ado, here’s the recipe:

Peanut Butter Layer
1/2 c melted vegan margarine
2 c creamy peanut butter
2 1/2 c powdered sugar
1/2 c brown sugar
1/2 tsp vanilla

Mix 1/2 c melted margarine well with the peanut butter, powdered sugar, brown sugar, and vanilla. Spread in the bottom of 13×9 pan.

Chocolate Layer
4 T vegan margarine
12 oz bag of chocolate chips

Melt together the 4 T margarine with the bag of chocolate chippies. Pour and spread chocolate mixture on top of peanut butter mixture. Chill. Cut into squares.

^^Bonus: a really lame video of me eating one of these babies a few minutes ago.

Categories: dairy-free, dessert, gluten-free, Lou Who, recipes, vegan | Tags: , | 1 Comment

The Nonfire

_MG_3552

Aren’t those just bright and cheery?

So, Skittles are vegan, if you didn’t know that. No gelatin!

But this post isn’t about Skittles. It’s really about our nonfire. I would have posted about this a long time ago except that I’ve had all kinds of computer issues and then I couldn’t find my card reader to get photos off my camera. So forget that this happened almost two months ago.

As you may recall, last year we had a bonfire. This year, it was kind of wet, and we actually have a house fit to throw a party in, so I decided to have a nonfire instead. I mean, there was a fire in the woodstove, but that hardly counts aside from HEY, IT WAS WARM. And dry. And inside.

We invited a lot of people from church and elsewhere and had a lot of no-shows. All the people who ended up coming were from church. I’m not complaining! Except, yanno, as always, I had way too much food.

_MG_3549

It was March, so I went with a St Patrick’s Day kind of theme. So it was all GREEN and RAINBOWS and stuff. My Irish flag veggie tray was a thing of beauty… at least to me. We also had crackers, pretzels, hummus, guacamole, chips… and the star of the meal was the scalloped potatoes. I mean, what’s an Irish themed meal without potatoes?

As with my chickpea potpie, I faced the dilemma of needing it to be soy and nut free. Usually I use a cashew-based sauce. But I decided to try it with an oat milk based sauce, since that worked in the potpie. And it worked for the potatoes too! They were a hit and so delicious. Want the recipe? Well, here it is.

Soy and Nut Free Vegan Scalloped Potatoes

To make the oat milk:
Soak 1 c oats in 5 c water overnight. Add 1/16 tsp salt in the morning.

Blend for a couple minutes and then strain. This makes one quart of milk.

When you’re ready to make your potatoes:

Peel and slice 8 c potatoes. Boil in 3.5 c water until partially cooked (7-10 minutes). Drain potatoes and arrange in a sprayed 13×9 Pyrex-type pan, and set aside.

In a saucepan stir together:
6 T oil
1/2 c onion, minced
2 cloves garlic, crushed or chopped

Sauté onion in the oil about 2 minutes. Add garlic.

Add:
6T unbleached flour
1 tsp salt
1-2 tsp of a favourite dried seasoning (I used dill)
3 c oat milk
Stir dry ingredients in first, then add the milk very gradually, stirring thoroughly to prevent lumpage. Stir constantly over medium heat until thick and bubbly. Remove from heat again.

Pour sauce over potatoes. Cover pan tightly with foil. Bake at 400 for 30 minutes. Remove foil and bake 25 more minutes.

_MG_3556

Aside from the food, we had good music, good visiting, and an entertaining escapade with some shrimp that mysteriously appeared in someone’s contribution of supposedly vegetarian Chinese takeout. Train Boy climbed high up in a fir tree and didn’t die. Yep, all in all a good evening.

It was very interesting because we had a different group of people than the usual group that comes to our bon-or-non-fires, so the dynamic was totally new. That was fascinating for me to observe. Is that weird?

And, in closing, here’s a picture of rainbow-hued chocolate chip cookies to brighten your day.

1975220_574077986021137_775113239_n

sig

Categories: dairy-free, dessert, entertaining, entrees, freezer meals, lunch, nut-free, recipes, soy-free, vegan | Tags: , , , , | 1 Comment

Raspberry Bars

So, whilst I am feeling Completely Uninventive, I’m going to share this recipe that is from my growing-up years. We got it from our friend Ruth because I loved these bars SO much, so I have no idea where the recipe originally came from. The problem was, they were so, SO sweet that I’m pretty sure my mom only made them maybe twice.

They really are rather sickeningly sweet. But, if you’re serving a crowd of normal people, that works out because you can cut them into smaller pieces. (This plan doesn’t work so well if you’re serving a crowd of clones of, oh, ME.)

At any rate, because I do care about my health, here’s what I have started to do. I’m posting the recipe with its original full sugar content, but these are the two things I flip between to reduce the content: I either halve the sugar in the dough, or I use smushed-up fresh berries instead of jam. It’s the sugared dough + sugared fruit that is the lethal sugar wallop with these, so reducing one or the other is the key.

(If you want a super healthified version of these, check out my Breakfast Bars from MoFo last year.)

_MG_0386

I used cherry jam in this particular batch.

Ruth’s Raspberry Bars

3/4 c vegan margarine
1 c packed brown sugar
1 1/2 c flour
1 tsp salt
1/2 tsp baking soda
1 1/2 c oatmeal
1 10-oz jar of raspberry preserves (or any berry!) (I usually use more than this – 10oz is a pretty thin layer!)

Cream margarine and sugar until light and fluffy.

Add combined dry ingredients. Mix well.

Press half of the crumb mixture into greased 13×9 pan. Spread preserves. Sprinkle with remaining crumb mixture. Bake at 400 for 20-25 minutes.

Cool. Cut into bars.

***

Oh, and HAPPY ST PATRICK’S DAY. If you’re a linguist nerd like me, or just want to listen to someone speaking prolifically in Irish for around two hours, check out “No Béarla“.

And yes, yes I did schedule this post for 3:17 in the morning.

Beannacht.

sig

Categories: dessert, nut-free, recipes, vegan | Tags: , , , , , | 2 Comments

Jaunt to Eugene. Keystone Café + Vanilla Jill’s

Today my friend and I went to Eugene, FINALLY.

I mean, we’ve been talking about it ever since we went to EVEN’s (Eugene Veg Education Network) little vegan fair in… August. Yeah, kind of a while ago. But I won a gift card for $10 for Keystone Café in a drawing! That was kind of awesome. So ever since then we’ve intended to go back to Eugene to check out this Keystone Café and hit the Goodwill. We’re so exciting, right???

Today at last our schedules and other things coincided and we went. I took Lou Who. GooGoo stayed at home with Daddy and M’s kids were all in school, so it was a peaceful mommy day out. 🙂

First we went to Goodwill, where I did not find shoes for GooGoo as I had hoped, but I did find other things, like a shirt that’s way too big but it has a blue brontosaurus and “vegetarian” on it. I couldn’t resist. And a 3-in-1 Thomas Kinkade puzzle for 99 cents and a glass punch bowl with 12 cups for $4, and a couple other things. Like a 99 cent little husky dog for Lou Who who is really, really into cuddling stuffed animals and dolls. She clung happily to that thing from the moment it got into her hands until we got home, barring the time we were eating.

After Goodwill, we made a run to Walmart because I forgot to bring diapers for Lou Who and she was starting to get Damp Pants. After Walmart it was off to the Keystone Café.

IMG_2859

The place is small with tables pretty close together. We got treated to a lot of fascinating conversations around us while not being able to have much of one of our own.

Eating her complimentary fruit cup. Her mouth was full of grape and her arm full of stuffed Husky.

Eating her complimentary fruit cup. Her mouth was full of grape and her arm full of stuffed Husky.

Unsuspecting M is unsuspecting.

Unsuspecting M is unsuspecting. She thought I was taking a selfie.

DOUBLE SELFIE

DOUBLE SELFIE

The waitress was very friendly and got us our food quickly. We had 11 specifically vegan items we could order, which were handily grouped together on the menu, and both decided to get the Vegan Tofu Skillet+extra homefries.

Here’s their description of the dish:

Grilled Tofu Scrambled with Homefries, Spinach, Zucchini, Green and Red Bell Peppers, Onions, and Mole Sauce. Topped with Cabbage, Salsa & Cilantro. Served with Corn Bread Topped with Enchilada Sauce & Nutritional Yeast Gravy.

And here’s a picture:

IMG_2871

And here’s our rundown. The nooch gravy: excellent. Like, really good. I’m not great at gravy making, and I would love to be able to make that good of gravy at home. The spinach was perfectly steamed, which was great. The homefries were very good. I mean, I can make comparable ones at home, but they were good.

All in all, though, there was just flat-out too much going on with this dish. You have the cornbread topped with TWO sauces. Both were good, but just the gravy would have been better. The tofu had obviously been frozen, and not all the water was cooked out. There was also absolutely no detectable flavour to it. It looked like it had a rub, but I’m positive there was no marinade or anything to pep it up, and it really didn’t look or taste grilled. I added a bunch of salt trying to make it edible. Then there was some crazy spicy sauce mixed in with the veggies that made the veggies pretty much inedible. I don’t mind spicy but it just didn’t… mesh with the dish. It’s hard to describe. Seriously, three sauces in one dish?

M had the exact same reaction I did. In retrospect we wished we had ordered different things just to see if everything was mediocre or if we just didn’t pick a good dish. My suspicion, though, is that vegan isn’t their specialty – it appears to just be an option they offer to cater to the Eugene population. Next time, I plan to go to the Cornbread Café instead, where the entire point of the restaurant is to make amazing vegan food that you can’t easily recreate at home. I haven’t been to the CC, but M has, as well as another friend, and they all rave about it. CC’s Facebook page is a constant stream of delicious food photos that make me want to just go there almost daily.

So, we left there feeling a little blah and decided to go to Vanilla Jill’s.

I approve of these hours.

I approve of these hours.

Kombucha on tap! I... didn't take advantage of the option.

Kombucha on tap! I… didn’t take advantage of this option.

We almost didn’t go, but we were SO glad we did. We ordered the cocoanut lime creme flavour from the vegan options, mine topped with chocolate chips, and it was SO good it completely made up for the Keystone meal. Now that is something I couldn’t make at home. SO GOOD. Did I mention it was good? We kicked ourselves a little when we saw “VEGAN SANDWICHES” advertised on the whiteboard. They were probably pretty fab vegan sandwiches.

Seriously, so good.

Seriously, so good.

Then we drove back to the place where I had left my car and sat in the parking lot and talked for a long time before she left to pick up her kidlets and I went home.

sig

Categories: dessert, Lou Who, lunch, Mrs Pine Nut, restaurants | Tags: , , , | Leave a comment

Blog at WordPress.com.

Eva Reads Books

gloriously daft, full of bookish nonsense

In the Soup Together

A "Black Dove White Raven" Fansite

declare the causes

i will tell the world

Creative Wending

cooking, crochet, and a few things inbetween

The World of YA

a podcast by and for YA readers

Vegan Needs

Vegan Lifestyle. Vegan beauty, Food, Reviews & More

the taste space

steam, bake, boil, shake!

Too Cheap for Pine Nuts

Plant-Based Food and Other Stories

The Vegan Cookbook Aficionado

Compassionate Eating For Everyone

veganinbrighton

This WordPress.com site is the bee's knees

Storyfied Blog

we're all just stories in the end

Mostly Bliss

The healthiest response to life is joy

Eat.Plants.Live.

...a movement for living food and loving life