Monday, October 31, 2011

Apple Cinnamon Granola~pg. 47

Vegan Culinary Institute La Dolce Vegan! Challenge:


I almost burned this batch; 20 minutes is almost too long to cook it. But I caught it just in time!

Homemade granola is so easy to make I don't know why I ever bother to buy it. I love the flavor of the apples, cinnamon and oats combined.

Sunday, October 30, 2011

Apricot "Cheesecake"~pg. 242

Vegan Culinary Institute La Dolce Vegan! Challenge:

Homemade Graham Crackers (pg. 281)
I wanted to try making these for my crust and they were not on our scheduled calendar of recipes so now I can check these off my list! The recipe calls for graham flour which is hard to find so I just used whole wheat flour as the option. Of course they aren't as sweet as store-bought graham crackers and unless you live next to a huge health food chain vegan graham crackers are impossible to find. I didn't do a very good job making them look uniform and pretty since I knew I was going to crush them up anyway for my cheesecake. But whenever a recipe calls for graham cracker crumbs I will use these from now on. Easy to make!

My "cheesecake" chillin' out in the fridge.
(I made this on Saturday so it will be ready to eat on Sunday!)

I can die happy now-I finally found a non-dairy cheesecake that is worth eating! It is smooth and creamy and luscious. I didn't add the apricot glaze on top because I was afraid it would get gooey since we won't be eating this all at once.


My omnivore husband declares this delicious. He said you can't even tell the difference between a "real" cheesecake. I told him he can eat more of this than a "real" cheesecake because there are no animal fats so it's healthier for you (still extra calories though!)

Saturday, October 29, 2011

Stuffed Cabbage Rolls~pg. 165

Vegan Culinary Institute La Dolce Vegan! Challenge:

Quick All-Purpose Garlic Tomato Sauce (pg. 179)

Be aware there is a typo when the sauce recipe is listed in the Stuffed Cabbage Rolls. The can of tomato paste is listed as (1) 15.5 oz. can instead of (1) 5.5 oz. can. That would be a mighty big can of tomato paste if you used a 15 oz. can! I have made this sauce before and added fresh basil and Italian seasoning. It's a good, quick pasta sauce.

A nice side view so you can see the cute little cabbage rolls.

I ended up making eight cabbage rolls. I've always hesitated making this recipe because it looked too time-consuming. But everything went together fairly quickly.

A close-up of all the yummy goodies inside the roll.

I love using bulgur; it gives it a nice, chewy texture along with the mushrooms.

Friday, October 28, 2011

Maury's Roasted Root Soup~pg. 111

Vegan Culinary Institute La Dolce Vegan! Challenge:

Mmm! I wish you could smell these roasted veggies. It reminds me of fall; kind of makes me forget I have a cactus and a green lawn in the backyard and it's still over 80 degrees.



The last time I made this soup it was kind of blah so this time I doctored it up! I think I had extra veggies this time so I added:  2 extra garlic cloves, 1 Tbsp. olive oil, 2 tsp. spice blend (salt, pepper, garlic, onion and oregano). I didn't add any extra salt and pepper at the end because it was already in the spice blend. For my vegetable stock I used 2 C. instead of 1 1/2 C. "Better Than Bouillon" No Beef Base to give it a heartier taste.

Now I can rate this recipe delicious instead of blah!

Thursday, October 27, 2011

Wolffie's B'Nanner Bars~pg. 214

Vegan Culinary Institute La Dolce Vegan! Challenge:

Before getting into today's post I wanted to add another recipe to my revised calendar (see post from 10/10). My grocery store has soy eggnog in now! Yeah-I know it's a special treat but I miss the traditional eggnog and this is a great substitute. Anywhoo, I am going to make "Wolffie's Eggnog Muffins" page 273 on Sat., November 5th. Maybe I'll drink a cup of soy eggnog along with my Eggnog Muffins!



B'Nanner Bars

I chose to add the 1/4 C. chopped walnuts to my batter. These taste just like banana nut bread in cake form! I am going to try and save these for my husband as the waistband of my pants is getting a little tight. They must have shrunk in the wash! That's my story and I'm stickin' to it.

Cajun Herb Mix

I love having this spicy blend on hand. I used some in my Red, Gold, Black and Green Chili. The recipe comes from the book, Herb Mixtures and Spicy Blends.


5 Tbsp. paprika
2 Tbsp. granulated garlic
2 Tbsp. dried onion flakes
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 Tbsp. cayenne powder
1 1/2 tsp. ground white pepper

Mix all ingredients together. For a milder blend, decrease the amount of cayenne by 1/2.
Makes 2/3 cup.

Red, Gold, Black, and Green Chili

Since the weather is finally cooling off I wanted to make some chili. This recipe comes from the cookbook  Moosewood Restaurant Cooks at Home.  I love the flavors and the bulghur gives it a heartier consistency for those who might miss the meat. It tastes even better the next day.


1/2 C. bulghur
1/2 C. hot water
3 C. undrained canned tomatoes (28 oz. can)
3 Tbsp. olive oil or vegetable oil
3 C. chopped onion
3 garlic cloves, minced or pressed
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 Tbsp. Tabasco or other hot pepper sauce or 1/4 tsp. cayenne *used "Cajun Herb Mix" (see post)
2 green bell peppers, chopped
2 C. fresh or frozen cut corn
1 1/2 C. drained, rinsed black beans (14 oz. can)
1 1/2 C. drained, rinsed red kidney beans (14 oz. can)
salt to taste
grated (vegan) cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)
Place bulghur, hot water, and about a cup of juice from canned tomatoes in small saucepan. Cover and bring to boil on high heat, then lower heat and simmer gently. While bulghur cooks, heat olive oil in large saucepan. Saute' onions, garlic, cumin, chili powder, and Tabasco or cayenne. When onions are soft, stir in bell peppers and saute' for 2 to 3 minutes more. Chop tomatoes right in the can (if not using diced) and add to pan. Stir in corn and beans, and heat thoroughly on low heat. Taste bulghur. When it is cooked but still chewy, add it to pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste. Serve plain or topped with grated cheese and fresh cilantro.

This is delicious served with the Cumin Spiced Quick Bread~pg. 267 from La Dolce Vegan! cookbook.

Tuesday, October 25, 2011

Dijon Red Wine Vinaigrette~pg. 94

Vegan Culinary Institute La Dolce Vegan! Challenge:


Another salad dressing! We all know how much I love making salad dressings (sarcastic tone)!

My salad to go along with my salad dressing.

 I'm going to serve this with a baked potato, my Tomato Olivada (previous post), and some Gardein Crispy Tenders. Dinner is ready!

Stuffed Cherry Tomatoes with Olivada~pg. 58

Vegan Culinary Institute La Dolce Vegan! Challenge:


Awww! Aren't they cute!  I made these just to say I can do it, but this is not my style of cooking. Too time consuming. I don't like the taste of fresh parsley so I used a little dried for color.


This is how I'll be eating this! I love the flavor of Kalamata olives; I'm going to top my baked potato with some. It would also be good broiled on top of bruschetta.

Monday, October 24, 2011

Freedom French Toast~pg. 37

Vegan Culinary Institute La Dolce Vegan! Challenge:


Delish! This is another staple recipe I have made several times. I thawed some frozen raspberries and sweetened them with a little agave nectar for a topping along with some maple syrup. I froze the extra slices for a quick future breakfast!

Raunchy Red Lentil Soup~pg 106

Vegan Culinary Institute La Dolce Vegan! Challenge:


Can you tell I like cilantro?! I have made this soup several times and it's a winner every time. I served this with Faux Parmesan (see post from 9/2) Garlic Sourdough Bread.

Saturday, October 22, 2011

Sesame Bread Sticks~pg. 278

Vegan Culinary Institute La Dolce Vegan! Challenge:

As you can see, I chose the poppy seed option instead of sesame seeds. They smelled so wonderful while they were baking. I tried a bite and all I could taste was salt! Way, way, way, WAY too much salt in this recipe! Be warned. I would like to try to make them again and cut the coarse salt that you roll them in down by at least half. You couldn't taste any of the other flavors in the breadsticks. This will be a re-do for me. I planned on serving these with the Raunchy Red Lentil Soup we are making next. I won't add any extra salt to the soup and I'll try to knock off some of the salt on the breadsticks! My husband, who loves salt and will salt his food before tasting it, even commented on the abundance of salt on these. Oh well, can't win 'em all.

Daniyell's Peanut Butter & Chocolate Bars~pg 204

Vegan Culinary Institute La Dolce Vegan! Challenge:


Can you say "Reese's?" Very rich and indulgent. The next time I make these (and there will be a next time!) I will line the pan with wax paper in order to get these babies out easier.

Thursday, October 20, 2011

Coconut Curried Veggies~pg 161

Vegan Culinary Institute La Dolce Vegan! Challenge:


Mmm! mmm! mmm! I love this recipe; I have made it several times. This was the first recipe I had ever used coconut milk in. Now I'm hooked; the coconut milk gives it a creamy, delicious flavor! It's a little hotter than it usually is because I used 2 tsp. of canned jalapenos. It will taste even better tomorrow. I served this with some steamed asparagus.

Wednesday, October 19, 2011

Wolffie's Magnificent Baked Bean Chip Dip~pg 59

Vegan Culinary Institute La Dolce Vegan! Challenge:


I decided to save the Baked Bean Dip and use it on soft tacos for supper. It has a smoky, barbequed flavor thanks to the liquid smoke and fake bacon bits.

Fixin's for the soft tacos!
 tomatoes, cilantro (yum), green onions, romaine lettuce and Daiya cheddar style shreds
oh, and can't forget the Pace Picante.

Baked Bean soft tacos and homemade Spanish Rice


Someday I'll sit down and write out the recipe for the Spanish Rice. My sister originally gave me the recipe and I adapted it from there. It's a little of this, a little of that...! 

Tuesday, October 18, 2011

Hal's Maple Chocolate Flax Brownies~pg 212

Vegan Culinary Institute La Dolce Vegan! Challenge:


I have made these brownies before and I had noted that they didn't have much flavor and were too dry. Well, I thought I would doctor them up this time with some vegan vanilla ice cream and chocolate syrup! They definitely aren't as good as Wolffie's Chocolatey Moist Brownies (pg 211) but they make a good base for Brownie Sundaes and anything you put chocolate syrup on tastes good!

Monday, October 17, 2011

Perfect Pesto Potato Salad~pg 88

Vegan Culinary Institute La Dolce Vegan! Challenge:



I LOVE basil! I could have eaten this salad warm but I'll wait and chill it awhile. I used cherry tomatoes instead of the sundried tomatoes and thawed frozen green beans. I'm going to serve this with some of the Kalamata & Sun-Dried Tomato Soda Bread (pg 265) we had made earlier. I sliced it and put it in the freezer so I can just take out a few slices at a time.

Sunday, October 16, 2011

Spaghetti & Tofu Balls~pg 129

Vegan Culinary Institute La Dolce Vegan! Challenge:

I have made this recipe before and I really like the flavors in the sauce and the tofu balls but the texture of the tofu balls is weird. They just dissolve into mush. I would rather use some frozen veggie crumbles.

Saturday, October 15, 2011

Wolffie's Chocolatey Moist Brownies~pg 211

Vegan Culinary Institute La Dolce Vegan! Challenge:


These are heavenly, delicious, chocolatey, moist and sweet! No need to add the "Buttercream" Frosting and ruin them. I am going to use the Frosting (pg 261) on my Yella Cake that I make on July 8, 2012; so I guess I'll have to wait awhile to taste that!

Cauliflower Potato Soup with Nutmeg~pg 108

Vegan Culinary Institute La Dolce Vegan! Challenge:



I made this soup today instead of yesterday because I was welcoming a new grandson into the world! This will make two grandsons now. I thought this soup tasted delicious; perfect for a cool, fall day (not here though, it's a high of 102 and right now it's 88 degrees!) But I am going to take the soup, Cumin Spiced Quick Bread (pg 267) and some of Wolffie's Brownies to my daughter and her family; they get home from the hospital today.

Thursday, October 13, 2011

Wolffie's "Pepperoni" Pasta Salad~pg 87;Sweet Basil Dressing~pg 98

Vegan Culinary Institute La Dolce Vegan! Challenge:

Sweet Basil Dressing
You will not use all of this dressing on your salad. I used 1/4-1/2 cup and it was plenty!


Waitin' for the pasta to cook!
I chopped my "pepperoni" because I like to get the flavor in every bite.


This is delicious even before chilling for an hour.


It seems we lost another challenge contestant. Krys at Two Vegan Boys~we will miss you!  I am really enjoying this challenge; it takes the worry out of deciding what I am going to make for supper. On the days we make desserts then I get to be creative and think up something new or have leftovers (if there are any!) This salad will be a good lunch meal because tonight it's P.F. Chang's for my mom's 70th birthday. I'm glad they have vegan options!

Wednesday, October 12, 2011

Cranberry Apple Crisp~pg 234

Vegan Culinary Institute La Dolce Vegan! Challenge:


I couldn't find frozen and/or fresh cranberries in the stores yet so I rehydrated dried cranberries. I poured hot water over them and let them set for 30 minutes.



I made sure to buy some vegan ice cream for this one!
This is the best crisp we've made so far; I like the mix of the cranberries and apples.

Tuesday, October 11, 2011

Roasted Red Pepper Hummus~pg 62

Vegan Culinary Institute La Dolce Vegan! Challenge:

Roasted Red Pepper Hummus
served with
Chapati Flat Bread (page 267)

Last year at Christmas I served this hummus along with the Edamame Hummus and a traditional white hummus. The red, green and white colors looked so pretty together. For this recipe I made the following adjustments: I am a little allergy sensitive to tahini so I used Vegenaise instead; 3 garlic cloves were too many last time, so I cut it down to 2 (I think I'm going to just go with one next time!); this time I only used 1 1/2 Tbsp. of each vinegar as it was too vinegary last time. Tastes delicious-just a little too much garlic still. Now for the Chapati Flat Bread~out here in Arizona we call these tortillas! And wow-I don't think I will ever buy flour tortillas again. These were awesome and so easy to make. They were especially delicious scooping up the hummus.

Monday, October 10, 2011

Edamame & Asparagus Couscous Salad~pg 83

Vegan Culinary Institute La Dolce Vegan! Challenge:


Cumin Spiced Quick Bread~pg 267


Love this salad-it includes two of my favorites- edamame and asparagus!  The Cumin Spiced Quick Bread smells wonderful as it is cooking; it would really be good paired with some chili. I ate it spread with Earth Balance margarine and my couscous salad. When I make bread I usually slice it all up, lay it on a cookie sheet and stick it in the freezer. After the slices are frozen I put them in a plastic bag and then I can just pull out a few pieces at a time to go along with whatever we are having for dinner.

Revised Calendars for La Dolce Vegan! Challenge

Before I get into today's recipe I just wanted to say that I have been going over the calendars for this challenge and I noticed that most of the bread recipes and some of the muffin recipes have been excluded. Also, there are a few duplicates of recipes. I have revised my cooking calendars to include these recipes and also added an entree' and two desserts that were missed. I feel that if we are cooking our way through La Dolce Vegan! I don't want to skip the breads. All of these recipes are fairly easy to make so I say why not do the breads?  If you see where I have made an error please let me know (it's that OCD thing!)

Here is my revised schedule for the challenge to include all the breads and other corrections.

10/10: add-Cumin Spiced Quick Bread-267
10/11: add-Chapati Flat Bread-267
11/26: add-Sassy Sandwich Bread-271
12/17: add-Basic Baking Powder Biscuits-271
01/10: add-Simple Sassy Soda Bread-269
01/31: add-Cinnamon Apple Muffins-275
02/17: add-Heather's Swedish Rye Bread-270
03/03: add-Homemade Graham Crackers-281
03/26: duplicate made on 9/9; substitute-Pinto Bean Casserole w/Tortilla Chip Crust-156
04/06: duplicate made on 3/8; substitute-Stephanie's Sugarless Power Muffins-276
04/23: note: Shoshana's Spectacular All Purpose Tahini Sauce-176 (used in the recipe)
04/28: add-Brown Rice Flour Banana Bread-279
05/02: duplicate sauce made on 4/23; substitute-Bran Muffins-272
05/20: add-Wolffie's "Buttermilk" Cornbread-268
05/26: add-Jen's Raisin Soda Bread-268
06/02: add-Easy French Bread-269
06/09: note: Teriyaki Marinade-300 (used in the recipe)
06/15: duplicate made on 6/14; substitute-Banana Currant Rice Flour Muffins-272
07/08: duplicate made on 6/16; substitute-Yella Cake-247 and Basic Cake Glaze-260
07/11: duplicate made on 3/8; substitute-Wolffie's Quick Peach Cobbler-231
07/19: add-Scrumptious Banana-Nut Bread-281

Sunday, October 9, 2011

Wolffie's Peach Shortcake~pg 235

Vegan Culinary Institute La Dolce Vegan! Challenge:

Oh if only I had some vanilla ice cream or whipped topping for this! But it was still delicious. After the peaches had cooked I snipped them into smaller pieces for easier eating. I like these recipes because they only make 2-4 servings; less temptation to overdo it!

Saturday, October 8, 2011

Toasted Oil-Free Granola~pg 47

Vegan Culinary Institute La Dolce Vegan! Challenge:

After cooling my mixture, I added dried cranberries.


I felt like it needed a little more sweetener so I added a little agave nectar when eating it with plain soymilk.


The ever-present label!
I'll store this in the fridge to keep it fresh.

Friday, October 7, 2011

Claire's Macaroni & Cheeze~pg 125

Vegan Culinary Institute La Dolce Vegan! Challenge:

I love, love, love this recipe. I have made it many times! Giving up cheese was the hardest thing; I'm a cheese addict. I have made this with Follow Your Heart Cheddar and Jack a few times. This was the first time I've made it with Daiya Cheddar Style Shreds~WOW! I could have eaten the whole pot  but I restrained myself and shared with my husband. I did have extra cheeze sauce left as I didn't boil enough pasta so guess what I am having for lunch tomorrow?! Before I transitioned to a vegan diet my cholesterol was 283. Now it is around 180. It Does Make a Difference. I grew up on these comfort foods and was always worried what I would feed my grandchildren when they would come to visit. This will be the first on the menu!

I served my macaroni & cheeze sprinkled with No Salt Shaker (pg. 303) and Black Bean & Sweet Potato Burrito filling (pg. 158) served on a corn tortilla which I brushed with olive oil and baked to crisp it up.
Have an awesome, healthy weekend!

Thursday, October 6, 2011

Nutty Oatmeal Raisin Cookies~pg 221

Vegan Culinary Institute La Dolce Vegan! Challenge:

I doubled this recipe and it made 3 1/2 dozen cookies. I love a full cookie jar! I used almond butter for the nut butter and Ener-G egg replacer ( I think I measured it wrong when I doubled it but the cookies still turned out yummy!) I used a mixture of dark raisins and golden raisins; I chose not to add chocolate chips this time. The cookies are just fine without them.

Ahhh! The joy of a full cookie jar!

Wednesday, October 5, 2011

Black Bean & Sweet Potato Burritos~pg 158

Vegan Culinary Institute La Dolce Vegan! Challenge:

Betty's Salsa~page 63
This is a very tasty salsa-anything with cilantro in it is tasty to me! Instead of 2 large tomatoes, I used a  
14.5 oz can of diced tomatoes, drained.

Sweet Potato Mash

Black Bean Mixture

Toppings: Betty's Salsa, Daiya Cheddar Style Shreds, shredded cabbage, chopped tomatoes

Before folding!

After folding!
This is definitely a big burrito-might have to use a fork on this one! I have made this before and used the filling on corn tostada shells which was very good also.