It’s soup for dinner. And lunch. And so forth. Continue reading
LOOK! A RECIPE! This winter, I’ve been undergoing a pantry-challenge. Never ever, ever before, did I think my life would include oh, so many bowls of lentil soup. And now, it does. Continue reading
Voodoo Doughnuts unveiled vegan yeasted donuts last year in addition to their cake varieties, and vegans jumped for joy. New! Vegan! Treats!
Both Voodoo locations were already round-the-clock traditions for Portlanders and tourists, and this upped the excitement for donuts. I’ve sampled a few since they unveiled vegan versions of nearly all their regular yeasted donuts. They were tasty, and I thought the toppings and venture ruled, but the old school maple glazed and chick-o-stick cake varieties remained my choice for sporadic indulgence.
I figured two things: they would only get better!, and that I just wasn’t fortunate enough to try a super fresh one…yet.
Which leads to something awesome! Last weekend, I waited on a brief early morning line at Voodoo and was blessed with a fresh.yeasted.mister dollface of a doughnut – the McMinnville Cream, and everything was right. The donut was soft and chewy, and filling was generous and creamy, and the icing was maple with a pink mustache. Just look at it!
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.
and…Melty Swiss Uncheese turned Ancho Uncheese Dip from the classic Uncheese Cookbook.
so, what’s your comfort food of choice come winter?