Sweet Curry "Crock-Pot Pie"

This was technically inspired by this recipe. Instead of the traditional pot pie, this recipe is sweet and spicy. The soup is curry based, but has the traditional pot pie veggies making it both familiar and exotic. 

Soup:

yellow onion

2 stalks celery

can sweet corn

1 stalk green onions

1/2 cup edamame

1/2 cup peas

4  carrots

1-2 garlic cloves

2 cups vegetable broth
6-7 whole cloves*

1-2 sprigs fresh sage (remove from stem)

1-2 sprigs fresh rosemary (remove from stem)

1-2 sprigs fresh thyme (remove from stem)
Optional: fennel fronds (I used one ice cube's worth of frozen, stored from a fall CSA share)

Rue:

1/2 tsp cumin*

~ 1/4 tsp cinnamon*

~ 1/4 tsp ground coriander*

1/2 tsp tumeric*

pinch paprika*

pinch cayenne pepper*

salt 

pepper

1/2 cup flour

1 1/4 cup water

1/2 cup vanilla almond milk (or any non-dairy milk)

* If you don't have these ingredients, use maybe 1 tbs of curry powder --it will have the same spices and close to the same flavor.

Bread Top:

2 1/4 cups bisquik/ biscuit mix

2/3 non-dairy milk (I used plain soy)

Chop onions, slice carrots and celery, mince garlic. Combine vegetables, broth and fresh herbs in crock pot. Combine rue ingredients and stir until smooth. Stir into the soup. Cook on high for 1-2 hours.

Mix bread top ingredients and spread/drop evenly over the top. We took spoonfuls and dropped them like dumplings across the top, but it worked out fine in the end--It may sink at first, but will puff up and float to the top. Reduce heat to low and cook for ~2 hours until the dough is cooked all the way through.

It was sweet and spicy treat, very delicious!!!!

Chocolate Chai Cupcakes

For a Holiday "Classy Evening Affair," I made these Chocolate Chai Cupcakes  and topped them with a  Pumpkin Amaretto Frosting (modified from this recipe). I did a double batch of the cupcakes for this amount of frosting.

Here is my frosting recipe:

Pumpkin Amaretto Frosting

4 oz vegan cream cheese (I used Tofutti)

2 tbsp Earth balance margarine

1/4 cup pumpkin puree

1-2 oz Amaretto (if you use more, you may need more powdered sugar, or use less pumpkin)

2 cups powdered (confectioner's sugar)

Optional: Chocolate-covered espresso beans 

Blend the cream cheese and butter together until smooth (use a whisk or a hand mixer). Blend in the pumpkin and amaretto until the consistency is smooth and the color is even. Slowly add in the powdered sugar, being careful to avoid clumps (if you have one, a flour sifter would be really helpful at this step, but not necessary). The frosting should peak, and in general be thick enough to not run off the side of the cupcake. Add more powdered sugar if the frosting is too runny and use a high speed on the hand mixer to  "whip" the frosting into shape! Using a large spoon, frost the cupcakes. Mine were topped with chocolate covered espresso beans. Pictures to come.

Broccoli Spinach Lasagna

This is a good way to clean out the fridge. For us, we had spinach, broccoli, and icicle radishes. The two of us had left overs for lunch and quick dinners for 3 days. But, it was super delicious!! Pictures to come.

Vegan Lasagna
Serves 6-8 (or 2 for days :-P)

1/2 package lasagna noodles
1 package extra firm tofu (14-16 oz)
1/4 cup nutritional yeast
Spices to taste- about 1/2 tbsp of each: lemon garlic spice mix, salt, pepper, oregano, and thyme.
Spinach- about a quart of fresh or frozen spinach
4 small icicle radishes
1 head broccoli
2 large cloves garlic
1 red onion
2 regular cans tomato sauce or one large jar pasta sauce
1 package soy mozzarella cheese


Step 1: Cook lasagna noodles as per package instructions. While cooking, drain/press tofu. If using, blanch fresh spinach in left over pasta water.
Step 2: Using a fork or hands crumble tofu to ricotta texture. Add nutritional yeast and spices, mix well.  Mix in spinach. Set aside.
Step 3: Dice radishes and broccoli into small edible pieces. Mix together and set aside.
Step 4: Chop onion and mince garlic, Saute briefly in olive oil until onion is translucent.

In a 9x13 baking pan, layer accordingly:

Thin layer of tomato sauce (Sauce)
Noodles
Sauce
Broccoli/radish mix
Sauce
Noodles
Sauce
Onion/garlic mix
Tofu ricotta
Sauce
Noodles
Sauce
Top with soy mozzarella cheese



David had already dug in before we could get a great shot of the lasagna, but here is what the final product should look like (minus a slice):



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Vegan Cinnamon Rolls, from scratch!!

This is inspired by this recipe from Vegan Cowboy Food. But the recipe is nearly the same. We didn't have some of the items, so it was improvised.

Makes 14-20+ rolls (depending on how patient you are with letting dough rise!)


2 cups unsweetened soy milk
1/2 cup corn oil
1/2 cup sugar
2 tbsp dark brown sugar
1 packet active dry yeast
4 cups flour
2 tbsp olive oil
3/4 tsp. baking powder
3/4 tsp baking soda
1/2 cups flour
1 tsp salt
3 tbsp Melted earth balance
Cinnamon/Sugar mixture


Combine milk, oil, and sugars in a pan over medium-high heat. Bring to a boil, stirring often, and immediately remove from heat. Pour into a large mixing bowl and place on ice, stirring. When it has cooled to luke warm, take off the ice and add yeast. Stir and let sit to activate the yeast--it will start to froth/get bubbly (10 minutes). Slowly add in the flour. Knead and then roll into a ball.  Grease a large bowl using the olive oil, place the dough in the center and roll briefly to coat the dough and then let sit covered to rise for 1-2 hours. 


Combine 1/2 cup flour, baking soda, baking powder and salt into a measuring cup, stir to combine evenly. Punch down the risen dough and add the flour mixture, kneading to combine. 


Dust a counter top with flour and prep the earth balance and cinnamon/sugar mixture. It is easier if the cinnamon/sugar is in a spice jar with a sprinkle top. Taking 3 in balls of dough, roll out into 3/4 in thick strips. Use a spoon to brush melted margarine onto the strip and sprinkle with cinnamon sugar. Rolle from one end, and pinch end to secure. Extra dough can be stored in the fridge covered for 3 days, apparently. Place into a greased baking dish. Repeat, to fill dish. Then, sprinkle top again with cinnamon sugar and drizzle melted margarine onto the tops of rolls.

Let rise 20-30 minutes, then bake 18 minutes at 400°. Sprinkle with powdered sugar, or drizzle with a vegan frosting (see original recipe for ideas). 

Vegetable Lo Mein

Hi, my name is David, and I am Bailey's boyfriend. Since I'm trying to learn how to cook vegan, I thought I should start sharing some of the meals I have made so far. We were in the mood for something comforting and quick and my first thought was to make some Chinese food. We choose Vegetable Lo Mein because you can add a great mix of veggies that you have left over in your fridge and still come out great. I've made this dish a bunch of times, but I used a new ingredient in the form of shallots. We received a bundle from our local CSA share, and I used them in substitute of onions. Plus, I get to use one of my favorite ingredients:
hoisin sauce. Hoisin sauce is a asian type dipping sauce that is great for cooking or just for dipping things like spring rolls.

Vegetable Lo Mein
Makes 4 servings

8 ounces cooked (al dente) linguini or spaghetti noodles
¼ cup vegetable oil
1 teaspoon red pepper flakes
1 head of broccoli (chopped)
1 carrot (peeled and chopped)
1 green pepper (sliced)
2-3 shallots (sliced)
2 tablespoons garlic (minced)
2 teaspoons ginger (minced)
1 tablespoon cornstarch
1 cup vegetable broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
¼ teaspoon curry powder
salt and pepper




Step 1: In a small bowl mix together vegetable broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add shallots, carrots, broccoli, green pepper, garlic and ginger. Stir fry until tender. I tend to like my vegetables soft so I also add a bit of water and cover the wok and steam for a couple of minutes, but this is optional.

Step 2: Add in the vegetable broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste.

Step 3: Mix sauce with cooked noodles tossing to coat and serve.

And, of course, this meal is Getty approved! Maybe...

Oatmeal Flaxseed Bread Loaf

The flavor and consistency of this bread is awesome. It is a little bit sweet, but can be used as a good sandwich or breakfast bread.

Oatmeal Flaxseed Bread Loaf
Makes 1 Loaf

1 1/2 cups Water (warm in temp)
1 pkg Active Dry Yeast
1 tbsp Sugar
1/3 cup Honey (room temp)
1/4 cup Olive oil
1 tsp Salt
2 Cups Whole wheat, unbleached flour
3 cups Bread Flour
1/4 cup Oatmeal
1/4 cup Flaxseeds

Combine water, sugar, and yeast in a large mixing bowl and briefly stir using a whisk. Let sit 10 minutes, or until it begins to froth. Pre-heat over to lowest setting (ours was set at 170°).

Add honey, olive oil, salt, and flour. After about 2 cups flour, you wont be able to whisk anymore, so use your hands to knead in remaining flour, flaxseeds, and oats. On a clean, oiled (olive oil) countertop, briefly knead dough and then set into large oiled mixing bowl. Cover with a damp cloth and set in oven. Turn off the oven and leave door slightly ajar. The warm oven allows the bread to rise quicker, but if it is too hot the bread will cook to the sides of the bowl. Let rise about 1-2 hours, or more if desired.

Punch down the risen dough and shape to fit into a oiled loaf pan. Again turn the oven on, and let cool with the door slightly ajar once it reaches the lowest temp setting. Allow the dough to rise to just above the rim of the loaf pan.

 Bake at 375° for ~35-40 minutes. You will know bread is done when you can tap the top with the side of a knife and it sounds hollow.

Spaghetti Squash Pomodoro

This was inspired by this recipe. But, some of the recipe was near impossible when we tried. So here is our version.

Serves 4-6--

1 Large Spaghetti Squash
1 Can Diced Tomatoes
Dried basil, parsley, oregano, ginger, salt, pepper, and garlic to taste
2 T. nutritional yeast flakes or soy parmesan cheese
1/4 cup chopped cilantro
1/4 cup bread crumbs.

1.) Cut the squash in half. Nearly impossible-- Grab an extra pair of hands, or apparently you can microwave it whole 2 minutes and it is easier to cut in half. Remove the seeds and strings. Scrap the insides with a fork briefly.
2.) In a small bowl mix tomatoes and spices together, and taste- should be similar to pasta sauce. Divide the tomato mixture between the two halves and sprinkle with bread crumbs and nutritional yeast.

3.) Cover with aluminum foil and bake 40 minutes. Remove cover and bake an additional 10. the sides of the squash should lose their rigidity, and be easy to bend.
Remove from oven and let cool 5 minutes. Use a fork to scrap the edges, revealing the spaghetti like aspect of spaghetti squash. Mix together and sprinkle again with nutritional yeast if desired!

We made toast with the flaxseed bread, together they tasted awesome. Coming from someone who is not the biggest fan of squash, I enjoyed the meal. But, I would say smaller servings, as a side dish would be ideal.... The stringy-ness of the squash can get exhausting! :-)

Potato Leek Soup

Awesome soup recipe! David and I both had seconds. The corn adds a nice texture and the cilantro adds an interesting dimension to the flavor combination.


Potato Leek Soup
1 Leek (julienne, 2 inches)
1 Yellow onion (medium sized, diced)
2 garlic cloves, minced
1/2 tsp sea salt
olive oil
Potatoes (We used 4 small red potatoes and 1 large russet potato--peeled and cut into small pieces)

4-6 cups vegetable broth (Ours was fennel based, as we had a ton of frozen fennel left over from a couple months ago. Less broth will make a thicker soup.)

1 cup soy milk

Fresh cilantro

Thyme, rosemary, parsley, and ginger to taste

Optional: Was added 1.5 cups corn to add some texture to the puree.

In a deep sauteing pan (with a lid), saute garlic, onions, and sea salt in olive oil until onions appear translucent (5 minutes). Add leeks and saute until softened.

Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.

Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar.  Puree solids (we used a food processor, but I am sure there are many ways to puree the soup).  Add the puree back to the soup, and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!

Strawberry Popping Corn

We recently received some strawberry popping corn and decided to give it a go!

1 Ear strawberry popping corn
Olive oil
Salt to taste.
Sauce pan with lid

Remove seeds from the ear of corn into a small bowl. The seeds have a slightly sharp ends, so be careful.

Add enough oil to just cover the bottom of the sauce pan. Set stove to medium heat. Add ONE kernel to pan. Cover and occasionally shake (just to move the seed around the pan a bit).

As soon as the seed pops, add the rest of the kernels (the pan should hold only enough to cover the bottom of the pan...don't add too many/use a bigger pan if you have lots of seeds).

Cover and gently agitate to avoid burning popcorn, keeping the pan on or close to the burner. Once the popping slows, pour into a large bowl and toss with salt to taste!

My boyfriend and I wanted to see the difference between regular popping corn so we popped a handful of normal popping corn, too! Strawberry popping corn is smaller, bright white, and has a darker outer covering comparatively. 

I also found this site, which tells you all about popcorn anatomy! Very helpful.  :-P

Barley Stuffed Baby Bell Peppers

I was invited to a friendly potluck in October, where there was to be a mix of meat and vegetarian eaters. My CSA gave us some cute baby bell peppers which I thought would  make an elegant and colorful dish for the party. I added a few things I wouldn't normally, to try and appeal to some of the other eaters, like soy cheese and faux meat.

1/2 Cup Pearl Barley
1.5 cups Vegetable stock
1 medium white onion
2 cloves garlic
1-2 carrots, or ~15 baby carrots
1/2 cup fresh or frozen peas
15 baby sweet peppers or 1-2 regular sized bell peppers
Basil, thyme, oregano, salt, pepper, cumin, cilantro to taste
Optional: Faux meat like vegan sausage or chicken-less strips

Combine the pearl barley and vegetable broth in a sauce pan and bring to a boil. Reduce heat and cover. Let cook until tender (about 45 minutes).

While barley is cooking, wash the bell peppers. Cut around the top and remove the seeds. Since some of my peppers were so tiny I made a small incision down one side so that I could add more stuffing to each pepper.

Preheat oven to 325.

Add 1 tbsp olive oil (or any cooking oil) to a frying pan over medium heat. Chop onion, mince garlic, and if using, chop the chicken/sausage pieces. Add the garlic and onion to the frying pan and cook until onion is translucent, stirring occasionally (5 minutes). Add the faux meat, and cook until browned or heated through (check the package instructions).

Chop carrots and combine with onions/garlic/meat mixture and now cooked barley into a large mixing bowl. I warmed frozen peas by adding water to the measuring cup containing the half cup peas and microwaved for about 45 seconds. Drain and add to the bowl. Add spices to taste, typically about 1/2 tsp of basil, thyme, and cumin. A couple shakes of oregano and cilantro. Depending on the vegetable broth used with the barley, the amount of salt and pepper will vary. Mix well.

Stuff the peppers with filling. And place in a baking pan.

Bake for ~30 minutes. The peppers should just start to wrinkle around the top. If you want, add a little bit of daiya vegan mozzarella cheese.