Mac and Cheese, Grilled Portobello Mushroom

Dinner 11/29

Mac and Cheese

Grilled Portobello Mushroom

Mac and Cheese (recipe) + Grilled Portobello Mushrooms is my new favorite thing!

We've been using the Tinkyada GF pasta for most of the year and we love it...

Pumpkin Cupcakes

Dessert 11/28

Pumpkin Cupcakes

From "Chloe's Kitchen" by Chloe Coscarelli.

As you know, we still had some pumpkin left over after the holiday, so these wonderful cupcakes fit the bill.

In other news, we still have two giant pumpkins sitting here.

It's going to be a long winter. ;)

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2012 Edition

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2012 Edition 11/22

Pierogi (Cabbage / Potato & Mushroom)

Ravioli (Pumpkin)

Braised Carrots

Braised Brussels Sprouts

Cranberry Sauce

Dinner Rolls

Dessert

Pumpkin Chocolate Cheesecake

Apple Turnovers

A photo essay...


Tiny, tiny carrots...


...which took forever to prep...


...but were oh-so-tasty ;)

Also, Braised Brussels Sprouts


The dough for the dinner rolls was allowed to rise twice -- the third time they were formed into balls and put into a greased cast-iron skillet...


...where they rose again...


... and baked.


The apple turnovers were assembled right before dinner and put into the oven just as we sat down.


The Pumpkin Chocolate Cheesecake was made the day before, and taken out of the fridge about a hour beforehand.


Plated together, a beautiful pair


Finally, the aftermath: Carrothenge!

Later, bourbon and a nap...

Potato Fans

Dinner 11/18

Potato Fans

A riff on this recipe from Cook's Country that uses Cheddar Daiya. Pretty!


Here's a shot after they were cut (chopsticks placed on the sides keep the knife from cutting all the way through) just before they went into the oven.

Pot Pie

Dinner 11/16

Pot Pie

It's comfort food time!

A simple Pot Pie: carrot, onion, celery, garlic, mushrooms, green beans and potatoes along with a sauce of white wine, veg stock, tamari, cornstarch slurry, salt and pepper, finished with biscuit dough dropped on top before baking.

Jerusalem Artichoke Bisque with Roasted Broccoli and Cheddar Biscuits

Dinner 11/12

Jerusalem Artichoke Bisque

Roasted Broccoli

Cheddar Biscuits

We had a bumper crop of Jerusalem Artichokes growing on our front yard -- completely unbeknown to us until we went to clear out the front garden.


Hey! bonus food! ;)

Collard Greens with Coconut Curry Sauce, Tea-Smoked Tofu Squares, Deep-Fried Rice Balls and Braised Bok Choy

Dinner 11/10

Collard Greens with Coconut Curry Sauce

Tea-Smoked Tofu Squares

Deep-Fried Rice Balls

Braised Bok Choy

A riff on a house favorite recipe, putting all the elements in a bowl instead of our usual method of plating...

Portion a block of extra-firm tofu into 16 squares and smoked it with oolong tea for 20 minutes. Then stir-fry the tofu in the wok with a little splash of tamari at the end of cooking. Set aside.

(We also added a few shiitake mushrooms -- totally optional)

In the same wok, cook the bok choy. Cut the bok choy in half and rinse. Over med-high heat, add 1 tsp. of canola oil to the wok and sear quickly on both sides. Add a splash of tamari and water, turn to coat the bok choy and reduce the heat down to low and put a lid on to cover for 5-7 minutes. Set aside.

Make fresh rice, save a little for the bottom of the bowl and form the rest into golf-ball sized pieces and deep-fry for 30-45 seconds at 375F. Set aside.

In a wok on med-high heat add 1 tbs. canola oil, 1 tsp. garlic, 1 tsp. ginger. Cook for 30 seconds until aromatic, then add the thinly cut collards greens and turn constantly. Cook for five minutes, until the collards are softened. Add a splash of tamari, turn to coat, cook for one additional minute. Remove from the wok and keep warm.

Next, make the curry sauce in the same wok -- add 1 tsp. of canola oil and stir-fry 2 tbs. of shallots and 1 tbs. garlic until fragrant, then add 1/2 can of coconut milk, and whisk in 1 tbs. red curry paste (more or less depending on your personal preference), 1/2 of a lime, juiced, 1 tsp. of agave and a splash of tamari. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Add the collard greens back into wok, turn the heat down to low, put the lid on the wok and cook for an additional 5 minutes. Check for seasoning.

To assemble, start with a layer of the fresh rice, add the collard greens and tea-smoked tofu, fried rice and braised bok choy. Pour the hot sauce from the wok over everything and serve.

Mahjouba (Algerian Crepes)

Dinner 11/02

Mahjouba (Algerian Crepes)

We made these from a recent Saveur recipe and they were awesome! Filled with a tomato, carrot, onion and chile mixture, even the kids liked them ;)