Brussel Sprouts Au Gratin from The Urban Vegan
here’s a showing of what I’ve been cooking in the past month or so. colder weather & holiday season = comfort foods on the brain. turning on the oven to roast vegetables and bake tofu is delicious and keeps the apartment warm!
they’re the type of dishes where you want to hug the plate, and then raise your fork. truthfully, in my heart and stomach, Italian food reigns as the ruler of the comfort food kingdom, but American vegan comfort foods call out, just the same.
Whole Wheat Biscuits from The Kind Diet, Silky Chickpea Gravy from Isa’s test kitchen, roasted brussel sprouts (clearly I let the gravy sit a few minutes here!)
Spicy Collards & kidney beans, Bbq baked super firm tofu
The spicy collards dish above was based on the test recipe for the dish below – Spicy Black Eyed Peas & Greens from Isa’s test kitchen, served with Cornmeal & Nooch baked tofu. Perfect for the days the Bye & Bye is just too far across town from me.
More BBQ baked tofu & Brussel Sprouts Au Gratin – the lunch@work edition. I made a double batch of maple sweetened Backyard BBQ sauce from Veganomicon a few weeks ago, and it’s been handy.
Baked Bean balls from Veganomicon. I eat these with steamed greens and a side of marinara, or happily over whole wheat spaghetti.
Seitan roast, maple baked carrots, baked potato and mushroom croquette, silky chickpea gravy.
The day after Thanksgiving, I felt the delayed desire to make a seitan roast. Like my friend Joanna’s amazing seitan roast, I modeled mine after Brian P. McCarthy’s recipe. I didn’t pull out all the stops and buy cheesecloth and string, but it was still remarkably good seitan. The potato and mushroom croquettes were a mix of leftover mashed potatoes, roasted garlic and a little extra stuffed mushroom filling, formed into patties, rolled in seasoned breadcrumbs and baked. I remember my mom making a pan fried (mushroom-less), traditional Italian version of these a few times a year growing up. comfort foodz for the win!
Tofu Skin, Tolosana black beans, carrots and tomato with Mexican spices. Burrito filling.
Really serious warm & comforty food – Side Dish Stuffed Mushrooms from my friend Michelle’s Thanksgiving potluck.
and…Melty Swiss Uncheese turned Ancho Uncheese Dip from the classic Uncheese Cookbook.
so, what’s your comfort food of choice come winter?
WOW — yumm!! I’m sick at the moment, so comfort foods are at the front of my mind as well. Black beans are my comfort food. I buy bags of dried black beans, let them soak overnight, then cook them down for a couple of hours the next day with onion and garlic.
I’ve been planning to buy some brussels sprouts. I need to get on that, yours look delicious!
Wow, I need to whip out my VEGANOMICON more.
Holy crap. It all looks awesome. But the spicy collards needs to be in my belly stat.
wow, i’m intrigued by that tofu skin!
the super firm bbq tofu and the noochy baked tofu look amazing! i’m so jealous of your recent eats!
come winter my favorite comfort food has to be soup. I love it in all forms, its good for warming the belly. I agree with haley I need to break out veganomicon more – i didnt know half of these recipes were in there!
Everything looks amazing! I am drooling over your pictures right now. My comfort food this winter has been bean soups/stews and roasted vegetables. I’ve been roasting lots of green beans, brussels sprouts, potatoes, and butternut squash.
DAMN! Everything looks good.
This all looks amazing! Anything with winter veggies is comfort to me, especially anything creamy.
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