Kind Collards & Live-Streaming Vegan Iron Chef!

Sicilian Collards with Pine Nuts and Raisins, from Alicia Silverstone’s The Kind Diet

collards

Life has been purposely hectic and these greens were hecka refreshing and simple to make! I added a splash of Braggs to my individual servings. The Kind Diet isn’t a book I’ve cooked a bunch from, but I find reading it inspirational. I wanted something different for my collards, and well, how could I go wrong with a combination of my vegan and Sicilian roots?


Required Plug for Portland’s Inaugural Vegan Iron Chef,

This Weekend!!!

It’ll be Live-Streaming at 5pm PST!

You, too, can gasp when the secret ingredient is revealed!!

You’ll be able to watch the sweat drip from our contestants’ faces, as they rush to complete 3 courses!!!

See the wild smiles of glory!!!!!

Sing along with the crowning anthem!!!!

Practically taste the last minute garnishes!!!!!!!!!

Hear the judges rave!! and rave!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Please RSVP to the Vegan Iron Chef UStream channel

See you Sunday!

warm & comforty foods.

Brussel Sprouts Au Gratin from The Urban Vegan


brussel sprouts au gratin

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!)

WW Biscuits and Tester Silky Chickpea Gravy

Spicy Collards & kidney beans, Bbq baked super firm tofu

recent dinner

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.

PPK dinner.

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.

lunch @work series

Baked Bean balls from Veganomicon. I eat these with steamed greens and a side of marinara, or happily over whole wheat spaghetti.

chickpea balls

Seitan roast, maple baked carrots, baked potato and mushroom croquette, silky chickpea gravy.

belated tday dinner.

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.

tofu sheets, mexican style

Really serious warm & comforty food – Side Dish Stuffed Mushrooms from my friend Michelle’s Thanksgiving potluck.

shrooms

and…Melty Swiss Uncheese turned Ancho Uncheese Dip from the classic Uncheese Cookbook.

swiss uncheese turned spicy ancho swiss uncheese

so, what’s your comfort food of choice come winter?