Saturday, April 26, 2014

Vanilla Cupcakes

Dessert 04/26

Vanilla Cupcakes

There was a long, long time after testing recipes for the Isa & Terry's "Vegan Cupcakes Take Over The World" cookbook that we didn't made cupcakes. Things are better now. ;)

Sunday, April 20, 2014

Hickory-Smoked Tofu with Collard Greens, Braised Carrots, Grilled Asparagus, Pea Soup with Croutons, Knotted Dinner Rolls

Dinner 04/20

Hickory-Smoked Tofu with Collard Greens

Braised Carrots

Grilled Asparagus

Pea Soup with Croutons

Knotted Dinner Rolls

Starting off with the pea soup we have made many times, this year the peas have a slightly better chances of staying afloat on the croutons. ;)

The main plate had braised carrots, grilled asparagus...

...and hickory-smoked tofu stuffed with collard greens and mushrooms, along with...

...the ever popular knotted dinner rolls.

Tuesday, April 15, 2014

Baked Potato Bar

Dinner 04/15

Baked Potato Bar

We've been doing this for the last couple of months in the colder weather, bake eight potatoes, make a bunch of fillings (this time around: mushrooms, cauliflower, vegan sour cream & melted cheese -- also good, broccoli)...

...and load up the potatoes along with a cucumber salad. Quick and easy on a Tuesday night.

Monday, April 14, 2014

Grilled Portobello Mushroom with Roasted Red Bell Pepper and Grilled Asparagus

Dinner 04/13

Grilled Portobello Mushroom

Roasted Red Bell Pepper

Grilled Asparagus

It's a good thing we have a really strong stove hood, because it was getting all smoky up in here tonight -- marinated Portobello Mushrooms (olive oil, tamari, vegan Worcestershire, tomato paste, garlic, black pepper), Asparagus (olive oil, salt, pepper) cooked on the grill -- and roasted red bell pepper (blackened directly on the flame, steamed for 10 minutes, cleaned, seasoned w/ salt & pepper). The mushrooms were flipped and layered with the red bell pepper and a little Daiya to hold everything together.

Friday, April 04, 2014

Eggplant Sliders with Kimchi, Socca stuffed with Radish Greens

Dinner 04/04

Eggplant Sliders with Kimchi

Socca stuffed with Radish Greens

The eggplants were treated the same way as we make the Po' Boys -- the main difference being these were hickory-smoked Asian eggplants cut in small round slices -- breaded and deep-fried. The eggplant was then placed on a homemade bun layered with a mixture of Vegenaise and Sriracha on the bottom and topped with a little homemade kimchi. (Note: I may or may not have eaten six of these.)

For starters, we made socca again, using the radish greens in the mix...

Wednesday, April 02, 2014

Hickory-Smoked Mushroom and Quinoa Burgers,Sweet Potato Fries

Dinner 04/02

Hickory-Smoked Mushroom and Quinoa Burgers

Sweet Potato Fries

An old favorite, Hickory-Smoked Mushroom and Quinoa Burgers (recipe), with a side of Sweet Potatoes (cut into eighths, tossed with salt, pepper and olive oil, 25 minutes at 425°)