Monday, December 31, 2012

what the hell _does_ a vegan eat anyway? 2012 edition

A look back at all of the dishes from 2012 from the blog in one convenient 10 minute video.

(Music: "991202" & "010104" by me)

Tuesday, December 25, 2012


Appetizer 12/25


Call it zeitgeist, synchronicity or something in the air -- but Socca has been one of those things for us in the last couple of weeks. We've been playing around with Terry Hope Romero's version in "Vegan Eats World," and Saveur's recipe as well.

Our version is somewhat thicker than both (less crepe-y and more cake-y) and infused with roasted garlic & olive oil, but has become our favorite app to nosh on while cooking dinner (and happens to pair brilliantly with champagne).

We've also tried a few different brands of chickpea flour (some from India, some domestic & organic) which have impacted the flavor. Once we have a solid version, we'll post it here.

In the meantime, go get Terry's excellent book and start there!

Monday, December 24, 2012

Pierogi, Green Beans, Knotted Dinner Rolls, Cookies

Dinner 12/24

Pierogi (Cabbage / Potato)

Green Beans

Knotted Dinner Rolls


Linzer Cookies

White Russian Cookies

Nog Cookies

Remember folks, it's not officially the holiday season until AAA is called to get your sister-in-law's car out of a snow drift.

Fast forward two hours, and we had dinner...

Dinner came courtesy of September and Liz's Herculean effort making 200+ cabbage and potato filled pierogi (recipe).

Ah, yes... the cookies!

The Linzer cookies are from Liz's family recipe.

The White Russian Cookies are from "The Vegan Cookie Connoisseur" by Kelly Peloza.

The Nog cookies are adapted from "The Good Cookie" by Tish Boyle.

Saturday, December 22, 2012

Hickory-Smoked Eggplant Po' Boy, Tater Tots

Dinner 12/22

Hickory-Smoked Eggplant Po' Boy

Tater Tots

After the holiday party (a.k.a. three days of cooking, 10 minutes of eating), meals are decidedly more low-key. Hence tonight's offering of Po' Boys (recipe here) -- trying it with hickory instead of cherry wood (both are excellent choices).

Seeing as we were deep-frying already, the tater tots (recipe here) worked out surprisingly well.

Saturday, December 15, 2012

Holiday Party XVI

Holiday Party XVI 12/15

As always, thanks to the 30+ people who made the made the trek to our house for the 16th annual holiday party!

Here's some shots before the hungry crowd descended upon the table and devoured every scrap of food. ;)

Paella with Fennel, Green Beans and Red Bell Pepper

BBQ Tofu Lollipops


Orzo Salad with Champagne Vinaigrette

Tapenade, Mushroom Pate, Hummus, Stuffed Mushrooms

Close-up of the Stuffed Mushrooms

Artichoke Dip

Crudite Platter with Onion Dip

Pumpkin Mini-Cupcakes

Center of the table including Tofu Salad Sandwiches (on the tier)

not shown, but also devoured:

White Bean Cassoulet
Three Lentil Stew
Polenta with Peach Salsa
Phyllo Cups w/ Curried Tofu and Currants
Roasted Fingerling Potatoes
Popcorn (Smoked Paprika / BBQ Flavored)
Cinnamon & Chocolate Chip Cookies

Sunday, December 09, 2012

Chocolate Espresso Cheesecake

Dessert 12/09

Chocolate Espresso Cheesecake

Happy Birthday son! As always, good call on the cake!

Friday, December 07, 2012

Boursin (from Artisan Vegan Cheese)

Appetizer 12/07

(from Artisan Vegan Cheese)

We made another batch of cashew cheese from Miyoko Schinner's book "Artisan Vegan Cheese" including this lovely Boursin style. Just behind it is another batch of cheddar and just behind that (out of the frame) is a wheel of Blue (which uses umeboshi plum). All three were great with crackers as a nibble while drinking champagne.

Hey, it's a long holiday, and we want to be prepared! ;)

Tuesday, December 04, 2012

Bierocks (from "Vegan Sandwiches Save The Day"), Cauliflower and Paprika Soup

Dinner 12/04

(from "Vegan Sandwiches Save The Day")

Cauliflower and Paprika Soup

What? You don't already have "Vegan Sandwiches Save The Day"?

Hie thee to ye olde bookstore/library/internets and procure this epic tome forthwith!

(Bierocks are cabbage, tempeh and sauerkraut-filled rolls that are served with mustard. They are also amazing. You will see more from this book soon...)

We've made the cauliflower and paprika soup before (recipe via Saveur minus the dumplings).