Adventures in Vege Cooking!

Happy Thanksgiving - Part One

2010-11-24T12:55:00.000-06:00

I'll be cooking tomorrow for Thanksgiving! These are the dishes I've been drooling over today (which may or may not make the cut tomorrow! - HA) --

Butternut Stew with Tofu, Corn and Pine Nuts

Garlicky Mashed Sweet Potatoes

Mushroom, Cheese, and Vegetable Strudel

Tomorrow there will be details and pictures!

Forks Over Knives!!

2010-07-09T21:45:00.000-05:00

I just heard about this movie from Kristen's Blog. What a cool looking movie! It examines the "radical" notion that we should eliminate animal-based foods from our diet for disease prevention. I'm so excited! Here is the trailer:

More information can also be found directly on their website: ForksOverKnives.com. The movie is due out in November! Yippee!

Hibernation!

2010-06-03T10:21:00.000-05:00

This blog will be hibernating for the foreseeable future. I am so busy with my massage and yoga business that cooking is pretty rare.

You can follow my yoga and massage blogs here:

Bellelune Massage and Yoga

Practicing Yoga

Hope to re-animate this blog later in the fall!

Vegan Kick-Start Version 2.0

2010-02-25T18:16:00.000-06:00

Well, we're planning to do the vegan kick-start again! Since the first kick-start (Jan 1-21, 2010), I have eaten some dairy, but in general, it has been organic dairy from grass-fed cows, not factory farmed dairy. That's really my concern about dairy anyway.

The Physician's Committee for Responsible Medicine is kicking off the kick-start again March 1st. Yippee! Time to cook and find new recipes again!

Vegan Kick-Start Week 3

2010-01-21T19:32:00.002-06:00

Well the third week went well. We've been making a lot of the same recipes as the second week. I don't know if that's laziness, or just liking the feeling of getting into a groove of knowing a recipe we will like. In any case, we had far too much pasta salad, chili, and oatmeal this week!

It certainly has been a challenge to increase the amount of cooking we're doing and still have time for our overly busy schedules!

Also, we've decided to keep eating vegan for now. There are several vegetarian (not vegan) items in the fridge from three weeks ago that we will use up, rather than waste.

I'm excited for this new adventure in my life! It means more cooking and shopping, but I should really be doing that anyway! There's something crazy about a lifestyle that leaves no time for the simple joys of cooking! It's time to slow down a bit.

Eden Alley Cafe

2010-01-19T19:48:00.000-06:00

We ate at a most gorgeous cafe yesterday: Eden Alley, in Kansas City, MO. A quaint little cafe in the basement of a temple. What a fun experience! Our starter was vegan bread with agave butter. I ordered the sweet potato burrito and Dave had the vegan burger with sweet potato slices. I drank Ethiopian coffee and Dave had Lemon Dew by Steaz. It had a cafeteria vibe and a book store next door. We entered the temple and wove around to find the stairs to the basement, thinking we should have a mini map; we found the cafe around a few turns. How delish!

21-Day Vegan Kick-Start Week Two

2010-01-14T12:41:00.002-06:00

I feel lighter. Weight-loss was never an intended consequence of this experiment, but my clothes are looser. I don't own a scale, but I have the sense that I've trimmed down a little.

Here are a few of the recipes we have used in this second week of eating vegan food !

Missing Egg Sandwich
Makes 6 sandwiches
These sandwiches have the flavor and appearance of egg salad without the saturated fat and cholesterol.
¹/₂ pound firm low-fat silken tofu (about 1 cup)
1 green onion, finely chopped, including green top
2 tablespoons pickle relish
2 tablespoons veganaise or other dairy- and egg-free mayonnaise substitute
2 teaspoons stone-ground mustard
2 teaspoons reduced-sodium soy sauce
¹/₄ teaspoon ground cumin
¹/₄ teaspoon turmeric
¹/₄ teaspoon garlic powder
12 slices whole-grain bread
6 lettuce leaves
6 tomato slices
Mash tofu, leaving some chunks. Add green onion, pickle relish, Tofu Mayo or other dairy- and egg-free mayonnaise substitute, mustard, soy sauce, cumin, turmeric, and garlic powder. Mix well.

Spread on whole-grain bread and garnish with lettuce and tomato slices.

Almost-Instant Black Bean Chili
Makes 6 1-cup servings
This is a perfect make-ahead recipe, since this chili is even better the second day.
¹/₂ cup water
1 medium onion, chopped
2 medium garlic cloves, minced
1 small bell pepper, seeded and finely diced
¹/₂ cup crushed tomatoes or tomato sauce
2 15-ounce can black beans, undrained
1 4-ounce can diced green chilies
1 teaspoon ground cumin
Heat the water in a large skillet or pot. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes or until onion is translucent. Add crushed tomatoes or tomato sauce, beans and their liquid, chilies, and cumin. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.

Corn Bread
Makes 9 servings
This delicious, crumbly cornbread is made with barley flour, which is sold in natural food stores and some supermarkets.
1 ¹/₂ cups fortified soy- or rice milk
1 ¹/₂ tablespoons white or cider vinegar
1 cup cornmeal
1 cup barley flour
2 tablespoons sugar or other sweetener
¹/₂ teaspoon salt
1 teaspoon baking powder
¹/₂ teaspoon baking soda
2 tablespoons canola oil
1 vegetable oil spray
Preheat oven to 425°F.

Combine non-dairy milk and vinegar and set aside.

Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl.

Add non-dairy milk mixture and oil. Stir until just blended.

Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.

Week One of the Vegan Kickstart

2010-01-07T06:00:00.005-06:00

Wow! It takes substantial time to cook.

The first three days of the kickstart I was zooming to the grocery store each day to buy all my groceries and spending up to three hours cooking. That didn't last long! I'm still sticking to a vegan diet, but not sticking to the meal plan offered by the PCRM. I need a splash of convenience with my lifestyle! So there were a few days when I got vegan dishes from the Main Squeeze, our local vege restaurant, and had many a snack of trail mix.

Cost so far: $180. That's more than I thought it would be. But then again there were three trips to Main Squeeze at around $20 each. Oh, and that's for two people.

The recipes for the kick start can be found here: 21-Day Vegan Kickstart. I don't know if that link will be valid forever, but here are a few of the recipes I did cook.

Couscous Confetti Salad

Makes about 8 1-cup servings
Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
1 ¹/₂ cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
¹/₂ cup finely chopped fresh parsley
¹/₂ cup golden raisins or chopped dried apricots (I used dried cranberries!)
1 juice of 1 lemon
¹/₄ cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 ¹/₂ teaspoons salt

In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.

Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.

In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.

I really loved this couscous salad! This recipe was a huge batch that lasted several days.

Carrot and Red Pepper Soup

Makes 4 1 1/2-cup servings

1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
¹/₂ teaspoon salt
¹/₄ teaspoon freshly ground black pepper

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.

Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.

Blueberry Buckwheat Pancakes

Makes 16 3-inch pancakes
In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.
¹/₂ cup buckwheat flour
¹/₂ cup cornmeal
¹/₂ teaspoon baking powder
¹/₄ teaspoon baking soda
¹/₄ teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy- or rice milk
1 cup fresh or frozen blueberries (I used cocoa powder instead!)
1 vegetable oil spray

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Wow. Only one banana in this recipe and it was the dominant flavor! And, I decided to put cocoa in it instead of blueberries. YUM!

I want to have time to cook each day. It really is fun!

21-Day Vegan Kick-Start

2009-12-30T11:32:00.002-06:00

Well, I just heard about this 21-day vegan kick-start challenge on Facebook! The Physician's Committee for Responsible Medicine is issuing this challenge. The website is super informative and provides meal plans, shopping lists, and a forum (oh my!). This challenge starts January 1st!

http://kickstartdev.pcrm.org/

I think my biggest challenge to eating vegan is the lack of dairy! I love ice cream. But I think I can do 21 days! Who knows, maybe I won't need it anyway!

Oh, and my boyfriend is going on this journey with me!

I will post the recipes we use and the ultimate grocery costs in following posts. Stay tuned!

Thanksgiving Food!

2009-11-27T16:33:00.000-06:00

So, the recipes that made the cut:

1. Sweet potato pie
2. Vegetarian Stuffing
3. Vegetarian Cottage Cheese Patties
4. Vegetarian Gravy

We also had basic mashed potatoes, but there wasn't a recipe for that - just taters plus Smart Balance spread.

So, the beautiful sweet potato pie!

Here it is! We had a recipe from allrecipes.com, shown below with our modifications.

Ingredients:

2 medium sweet potatoes
1/4 c. Smart Balance spread, softened
1 1/2 t. vanilla
1 1/4 c. demerara cane sugar
1 t. nutmeg
2 eggs
3/8 c. evaporated milk
1 pie crust (we used shortbread crust)

Directions:

1. Bring a large pot of water to a boil, add sweet potatoes and cook until tender but still firm, about 30 mins. Drain, cool, peel, and mash. Preheat oven to 350 degrees F (175 deg C).

2. In a large bowl, combine sweet potatoes, Smart Balance, sugar, vanilla, and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mix.

3. Pour into pie shell and bake in oven for 60 mins, or until done.
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Up Next, Vegetarian Stuffing!

This recipe came from Allrecipes.com also. We made a few modifications again!

Ingredients:

1 lb. day-old bread, torn into small pieces
20 oz. vegetable broth
Black Pepper to taste
1/2 c. pecans

Directions:

1. Mix together the bread, broth, pepper, pecans. Mash together with fingers.

2. Bake for an hour at 350 degrees F on a 9x13 baking dish.
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Vegetarian Cottage Cheese Patties

Um... YUM!

This recipe came from AllRecipes.com as well.

I am writing below the modified version we used.

Ingredients:

3 eggs
1 1/2 c. cottage cheese
1 1/2 c. quick rolled oats
1 t. thyme
2 TBSP oil for frying
18 oz. container of Southwest corn soup

Directions:

1. Preheat oven to 350 degrees F.

2. Beat eggs in large bowl. Stir in cottage cheese, rolled oats, thyme. Form into 8 patties.

3. Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13 baking dish.

4. Pour soup over patties.

5. Bake in oven until soup is bubbly, about 20 mins.
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And finally, Vegetarian Gravy!

This lovely recipe came from about.com (only minor mods)

Ingredients:

2 TBSP Smart Balance spread
1 onion, diced
2 TBSP flour
1 t. garlic salt
2 TBSP cornstarch
12 oz. vegetable broth
2 TBSP soy sauce
1 TBSP nutritional yeast

Directions:

1. Heat the Smart Balance spread over medium heat in a large skillet and sautee the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.

2. Add the vege broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.

3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

So it was quite a balancing act making four dishes at once! I was thankful to have my boyfriend helping out. He doesn't cook much either but it was really fun to do something together other than our usual activities.

It really seemed to take forever for the sweet potatoes to cook! Who knew they were so hard! Anyway, we got them softened and mashed eventually! I loved the smell of this pie cooking! Nutmeg galore! Also, the recipe originally called for white sugar. But because I am beyond bored with it, we decided to get natural sugar; that was a choice well made!

The stuffing recipe actually said to form the stuffing into a loaf and bake in foil, but as we were out of foil, we had to improvise. I put it in the baking dish, but should have oiled the bottom... or something... because it stuck to the bottom! It was still way tasty, but needless to say, that baking dish is still soaking. I'm not looking forward to washing it!

The original cottage cheese patties recipe called for mushroom soup, but we substituted corn soup since Dave doesn't like mushrooms in any form! I will say next time I'll use less oats, as oats ended up being the dominant flavor. And that was a bit weird. Overall they were pretty tasty!

The gravy was awesome. I love vegetable broth! It is so versatile!

I'm Back!! For Thanksgiving the stars align!

2009-11-25T19:47:00.000-06:00

Thanksgiving is the perfect time to revive a sleepy blog such as this! On the menu for tomorrow:

1. Vegetarian Cottage Cheese Patties!!

I'm getting the recipe from All Recipes again, and will post my own photos tomorrow. For now these are from their website.

2. Stuffed Peppers!!!

I've never made stuffed peppers, but it looks to be a pretty simple recipe.

3. Sweet potato pie!

New recipe for me also. I love sweet potatoes, and this will be a fun and interesting way to eat them!

There will probably be some mashed potatoes and stuffing to appease my boyfriend's more traditional tastes, but at least we are not going to Golden Corral this year! Stay tuned for tomorrow's results!

Ginger Veggie Stir-Fry

2009-04-22T12:15:00.001-05:00

Last night's recipe was Ginger Veggie Stir-Fry. I really love making stir-fry recipes! So simple, and I get to pretend I'm a major chef flipping the veggies in the air... :)

This recipe comes from allrecipes.com like many of the recent ones have. I find myself going to that page a lot! Especially when I'm feeling creative! I love that learning how to cook can be such a creative thing.

The only alteration I made was to add tofu chunks, about two servings worth. I love to stir-fry tofu!

INGREDIENTS

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

DIRECTIONS

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Tomato and Basil Quiche

2009-04-19T12:09:00.002-05:00

My plan for today was to do chair massage all day at Earth Day, but since Columbia's Earth Day Celebration was postponed (due to rain) to NEXT Sunday, I hopped on the internet to find a recipe for this morning's breakfast. The lovely recipe I found was a Tomato and Basil Quiche from my old fave, allrecipes.com.

Here is the recipe:

INGREDIENTS

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 1/2 cups shredded Colby-Monterey Jack cheese, divided

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

This was indeed a yummy recipe! I love eating warm food and drinking warm tea on a chilly, rainy day.

Honey Mustard Tofu

2009-04-10T18:05:00.006-05:00

This was a great recipe! So easy and yummy. I served it with rice. I got my monthly wine pack from Wine Library Tv last night and drank Sancerre with this dish. Too delish!

INGREDIENTS

3 tablespoons butter
1 pound firm tofu, sliced into 1/4 inch slices
2 cups whole wheat flour
1 cup water
1/4 cup dry white wine
2 cubes vegetable bouillon
4 tablespoons prepared mustard
1/4 cup honey

DIRECTIONS

Melt butter in a medium skillet over medium-high heat. Dredge tofu slices in flour and place in hot butter. Brown slightly, then turn over and brown the other side. Add water, wine and bouillon cubes; simmer for 10 minutes, or until bouillon completely dissolves. Stir in mustard and honey. Simmer until thickened.

Serves 4, and this recipe comes from allrecipes.com. I love mustard. I add it to everything!

Creamy "Chik'n" Casserole

2009-04-02T06:48:00.002-05:00

I found this recipe on VegCooking.com. For anyone who wonders, yes, I DO have a cookbook, but it's so fun and easy to google my way to a new recipe! Oh wow was this a tasty dish! And so easy to make. I went exactly by the recipe this time, no substitutions. This was quick and easy, which was good because I had to get back in to the taxes... blegh. It reminded me of the recipe my mom used to make called Chicken a-la-King. I love how food can remind you of memories and feelings from the past. Quite possibly one reason I love learning to cook - it's like I'm building bridges to my past!

‘Creamy Chicken’ Casserole

This easy-to-prepare casserole is hearty and delicious. For more variety, try adding cauliflower and spinach.

• In a bowl, stir together the vegan sour cream, faux-chicken stock, and onion soup mix until smooth and runny. Add more stock if needed. Add the salt and pepper.
• Pour into a small casserole dish and add the faux chicken, broccoli, and carrots and peas, mixing well. Top with the breadcrumbs.
• Bake at 400°F for 20 minutes or until the center is hot and the breadcrumbs are browned. Serve with rice.

Makes 2 to 3 servings

Homemade Black Bean Burgers

2009-03-26T20:15:00.000-05:00

This week's recipe is also from allrecipes.com. That is a really rockin site, I tell you what. I have a habit of buying pre-packaged vege burgers so often that they are truly a staple of my diet...so I was so happy to find this recipe! I really thought these tasted better than the store variety! The recipe suggests using a food processor, which I did not have (shocking!), so I just sort of mashed everything together by hand with my big spoon. I also used about 1 c. of mashed croutons instead of bread crumbs, so my pre-baked burgers were a bit crumbly, and it made six burgers. I also used only 1/2 can black beans and added in 1/2 can corn. I do so love the taste of black beans and corn together. It's almost better than chocolate.

I do think I'll invest in a food processor to see how they turn out when not so crumbly. Can you buy bread crumbs at the store? Or are you supposed to let bread go stale? Or just mash it up? In any case, I've never found bread crumbs in the store.

I really loved this recipe!

Without further ado, here it is:

INGREDIENTS

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

DIRECTIONS

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Vegetarian Sweet and Sour Meatballs

2009-03-17T12:25:00.000-05:00

I found this recipe on allrecipes.com while searching for something to bring to my office's St. Patrick's Day celebration. I don't think "meat"balls are Irish at all, but so what! I want to expand their palates! I've been reading a blog by Gary Vaynerchuk lately - he talks about the importance of expanding people's palates in the wine realm by suggesting we constantly try new wines - and I think its super important to reduce habituation in food. It's so easy to eat the same old things all the time; I know that! Store-bought vege nuggets, anyone?? -->me<-- :) In any case, it's so exciting to try new recipes! Here's to 52 new recipes this year! Cheers!

INGREDIENTS

Meatballs:
* 4 eggs
* 1 cup shredded Cheddar cheese
* 1/2 cup cottage cheese
* 1/2 cup finely chopped onion
* 1 cup finely chopped pecans
* 1 teaspoon dried basil
* 1 1/2 teaspoons salt
* 1/4 teaspoon dried sage
* 2 cups Italian seasoned bread crumbs

Sweet and Sour Sauce:
* 1/4 cup vegetable oil
* 1/4 cup white vinegar
* 3/4 cup apricot jam
* 1 cup ketchup
* 1/4 cup minced onion
* 1 teaspoon dried oregano
* 1 dash hot pepper sauce

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Observations:

It was fun to form the balls with my hands, although messy! I rolled them in the sauce before baking to prevent them from sticking to the pan. They stayed well-formed even after baking. I used croutons instead of bread crumbs, and that worked fine; I just mashed them up a bit first.

These turned out yummy! My office was shocked that they looked so good but didn't have any meat in them! They do reheat well in the microwave, and I have a few left over to take home.

I would say there might have been a touch too many nuts, so I might cut back to 3/4 c. next time. I might also try making them smaller and throwing them into spaghetti next time!

Adventures in Vege Cooking!

Happy Thanksgiving - Part One

Forks Over Knives!!

Hibernation!

Vegan Kick-Start Version 2.0

Vegan Kick-Start Week 3

Eden Alley Cafe

21-Day Vegan Kick-Start Week Two

Missing Egg Sandwich

Almost-Instant Black Bean Chili

Corn Bread

Week One of the Vegan Kickstart

Couscous Confetti Salad

Carrot and Red Pepper Soup

Blueberry Buckwheat Pancakes

21-Day Vegan Kick-Start

Thanksgiving Food!

I'm Back!! For Thanksgiving the stars align!

Ginger Veggie Stir-Fry

INGREDIENTS

DIRECTIONS

Tomato and Basil Quiche

INGREDIENTS

DIRECTIONS

Honey Mustard Tofu

This was a great recipe! So easy and yummy. I served it with rice. I got my monthly wine pack from Wine Library Tv last night and drank Sancerre with this dish. Too delish!INGREDIENTS

DIRECTIONS

Creamy "Chik'n" Casserole

‘Creamy Chicken’ Casserole

Homemade Black Bean Burgers

INGREDIENTS

DIRECTIONS

Vegetarian Sweet and Sour Meatballs

This was a great recipe! So easy and yummy. I served it with rice. I got my monthly wine pack from Wine Library Tv last night and drank Sancerre with this dish. Too delish!

INGREDIENTS