Indeed, I may never buy bottled sauce again.
Collard rolls filled with bbq sauce, black eyed peas, cremini mushrooms and more chopped collard greens - another test recipe. I accompanied it with breaded and fried tofu (breadcrumbs, sesame seeds, nutritional yeast, sea salt, pepper, spike & sweet paprika), hot sauce and maple mustard roasted red kuri squash, yukon gold potato and turnip.
BBQ seitan ribs, steamed kale with squash seeds and sea salt, corn and raw carrots. The rib recipe is from VegFamily.com, available here.
I've made it a bunch, and guarantee how easy it is!
Baked BBQ tofu squares, short grain brown rice and grilled yellow bell pepper and green beans. The veggies were tossed in olive oil and lemon juice before grilling (all grilling in my apartment takes place on my small George Foreman grill, by the way).
- The tofu was marinaded in braggs and a little bit of maple syrup and chopped garlic, baked at 400F for 15 minutes on each side, and then baked for 10 more minutes on each side after being brushed with a lot of sauce.
Pre-vegan, I had a big thing Gouda. So much so that I've eaten gouda, in Gouda, when I studied in the Netherlands.
So, I made some Smoked Gouda from the Uncheese Cookbook. It doesn't really taste like gouda, it's more of a savoury spread, but it has that smoked-quality and it did the trick for wine snacking.
Baked tempeh bacon, field greens, brandywine sliced tomato (no it hasn't gone bad!), some smushed avocado and Vegenaise on fantastic artisan rye bread from New Seasons - organic, to boot!
Roasted Garlic Tomato Rice soup - Tommy's new favorite soup? This is also from the Post Punk Test Kitchen. I see us making it A LOT this winter.
Wheat-free chocolate chip cookies from The Real Food Daily Cookbook. The were a little too oaty for my tastes, but were good enough when heated. There's a half a plate just sitting on our kitchen table, though..
I currently have this book out from the library and have 2 more recipes in mind..
Now, as you can see, my blog is primarily a vegan food porn blog, however, I couldn't find my battery charger last Sunday and made something I'd like to tell all of you lovely people about because I was really proud - I'd never worked with filo or dried mushrooms before.
It was a varaiation of a recipe from the Real Food Daily book, which in turn is a variation on spanakopita . They were stuffed triangles of organic fillo dough, filled with roasted garlic tofu ricotta (vwav - though there is another recipe in RFD), sauteed spinach, wild mushrooms and bell pepper with garlic and oregano. I also made some with ricotto and sauteed eggplant, and a few with 'gouda' and black beans. To dip, I had homemade sundried tomato sauce and a spinach/basil pesto. And that's that.. onto t-day meal ideas - next weekend I'm going to a vegan potluck and the Vegan Holiday Festival here in Portland.