pasta

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.

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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. 😀

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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!

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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:

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

From Vegan Brunch:

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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!

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

Garden Pasta

We have green beans coming on, and I wanted to think of something to do with them besides, ya know, just steaming them. (Not, of course, that there’s anything wrong with just steaming them.)

So here is what I did.

I cooked 1 pound of shell pasta and rinsed it and set it aside.

In my food processor, I ground up:

1 heaping cup green onions
1/4 lb seitan/gluten
1 handful of fresh basil leaves (16 leaves, if you want an exact count)

Then I steamed 3/4 pound of fresh green beans whilst I chopped 2 cups fresh tomatoes.

Then I drained the beans and dumped all of the above components into a big pan, stirred in a little salt and oil and warmed it through.

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It was simply delightful and delicious, although neither Lou Who nor GooGoo would touch the green beans.

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Categories: dairy-free, garden, lunch, nut-free, pasta, recipes, side dish, vegan, vegetables | Tags: , , | Leave a comment

Asian-Style Pasta Sauce

I had a couple of Very Ripe Tomatoes that needed to be used up, and a couple of partially-cut into onions, so I decided on a whim to make pasta sauce. And as I was sauteeing the onions, I thought, “What if I added some ginger to this? And maybe some soy sauce? And then ate it on RAMEN NOODLES??”

So, here you go. You can thank my random aging vegetables for the creation of this dish.

asianpasta

Asian-Style Pasta Sauce – with RAMEN.

In a little oil, sautee together:
1 c white onion, chopped
1 1/2 c red onion, chopped

While the onion is cooking, add:
2-3 cloves minced garlic
1 T grated fresh ginger

Sautee together until onion is tender.

Add:
2 T soy sauce
1 c chopped tomatoes
1 tsp paprika

Simmer over low heat until sauce is reduced as much as you like. I didn’t time mine, but it was at least half an hour. And then I let it sit a while.

I cooked 2 packages of Ramen according to the directions (just the noodles) and mixed it all up.

And then I ate it with some sesame seeds sprinkled liberally on top.

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Categories: lunch, pasta, recipes, vegan, vegetables | Tags: , , | 2 Comments

Vegan MoFo #15: Noodles Alfredo

I’m kind of obsessed with pasta. It was amplified while pregnant with Lou Who. It was like I was overcompensating with pasta for all the lentils I wasn’t eating.

So, you’re lucky (I guess) that I don’t inflict more pasta recipes on you.

This recipe for Noodles Alfredo called for a stick of butter, and I cut that in half. What is with Betty Crocker and going so heavy on the butter, anyway? I think you could probably use olive oil or another oil to good effect here as well and avoid the saturated fat all together. That’s what I’ll do next time I make it.

I liked the nutty texture of the almond “parmesan” and the flavour in general very much.

noodles alfredo

Noodles Alfredo with Spinach

This recipe was originally found on page 222 of the 1978 Betty Crocker cookbook.

8 oz uncooked pasta
1/4 c vegan margarine
1/4 c water blended with 1/4 c cashews (add extra water as needed to make sure it’s 1/2 cup total)
1 c “parmesan” (this links to my favourite parm substitute recipe, but use whichever one you like)
1 T parsley flakes
1/4 tsp salt (I’d omit this next time, because the parmesan had plenty of salt already)

Cook noodles according to package directions. Heat margarine and cashew cream over low heat until margarine is melted. Stir in remaining ingredients; keep warm over low heat. Add noodles and stir gently until well-coated.

Categories: challenges, lunch, pasta, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , | Leave a comment

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