Saturday, February 25, 2012

Emira's Speedy Gourmet Kale & Tofu Delight~pg. 148

La Dolce Vegan! Challenge:


I love this recipe. I usually have all the ingredients to make it and it is simple and delicious. It has just the right amount of heat (red pepper flakes) and acid (balsamic vinegar) to take the bitterness out of the kale and the pine nuts give it a nice crunch. I had some baby bok choy I needed to use so I added that as well this time. I served it over my favorite grain-quinoa. I did add a  dash of Bragg's Liquid Aminos for a little extra flavor.

Friday, February 24, 2012

Coconut Pie Pancakes~pg. 39

La Dolce Vegan! Challenge:


Not too sure about the texture of these but they tasted good, especially smothered in Earth Balance margarine and real maple syrup! I chose not to make the Economy "Maple" Pancake Syrup on pg. 40 because I have perfectly good real maple syrup and it seemed ridiculous to do that. If I ever run out of perfectly good real maple syrup I'll know where I can make a recipe for some. I froze the rest of my pancakes (it made 8) for future breakfasts!

Sarah's Green Split Pea Soup~pg. 118

La Dolce Vegan! Challenge:


Finally, a soup that tastes delicious! After making a few duds in this challenge this one was a winner. It looks so dark because I used Better Than Bouillon No Beef Base which gives it a richer flavor. I also had yellow split peas instead of green and they give it a slightly different flavor, too. I tried to make Heather's Swedish Rye Bread on pg. 270 but it was a flop. Aren't you supposed to knead the bread? That step was missing and it turned into a gloopy, sticky mess. Maybe somebody had better luck than me. But the soup was wonderful!

Tuesday, February 21, 2012

March La Dolce Vegan Challenge Recipes

La Dolce Vegan! Challenge
March 2012

Thur. 03/01: Roasted Cherry Tomato Pasta-126
Fri. 03/02: Edamame Hummus-62
Sat. 03/03: Catch-Up Weekend
Sun. 03/04: Catch-Up Weekend
Mon. 03/05: Cinnamon-Walnut Coffee Cake-253
Tues. 03/06: Aloo Mattar Potatoes & Peas-142
Wed. 03/07: Sesame Roasted Asparagus-185
Thur. 03/08: Apple Walnut Pudding-51
Fri. 03/09: Florida Slaw-85
Sat. 03/10: Mushroom Pate-60
Sun. 03/11: Colleen & Hobart’s Melt in Your Mouth Crumbcake-254
Mon. 03/12: Free Day (duplicate recipe on 03/21)
Tues. 03/13: Jen’s Ginger Butternut Lentil Soup-113; (add Sassy Sandwich Bread-271)
Wed. 03/14: Peach Blueberry Cobbler-229
Thur. 03/15: Holy Frijoles Beans-188
Fri. 03/16: Shook ‘n’ Cook Tofu-57; Veganica.com Cajun Spice-303
Sat. 03/17: Fudge Pecan Pie-256
Sun. 03/18: Bear’s Noodles-302; 5 Minute Roasted Red Pepper Pesto-177
Mon. 03/19: Cumin Rice Flour Dinner Muffins-277
Tues. 03/20: Simple Crunchy Granola-48
Wed. 03/21: Black Bean Tortilla Chip Soup-123; Avocado Tomato Salsa-123 & 297
Thur. 03/22: Roasted Root Vegetables-195
Fri. 03/23: No-Bake Chocolate Peanut Butter Banana Cake-256
Sat. 03/24: Tyler & Phoebe’s Perfect Pesto Pizza-152; Perfect Pesto Sauce-177;
                   Faux Feta Cheese-292
Sun. 03/25: Coconut Chocolate Chip Cookies-218
Mon. 03/26: Pinto Bean Casserole with Tortilla Chip Crust-156
                    (replaced original recipe which was a duplicate of 09/09)
Tues. 03/27: Cream of Tomato & Basil Soup-114
Wed. 03/28: Daniyell’s Banana Pancakes-40
Thur. 03/29: Eeny Meeny Chili Beany on Toast-42
Fri. 03/30: Oh Baby Onion Dip-61
Sat. 03/31: Chocolate Puddin’ Cake-251

Monday, February 20, 2012

Berry Oat Squares~pg. 214

La Dolce Vegan! Challenge:


This was a quick and easy dessert to make. Kind of plain tasting. Needs some cinnamon maybe. I used frozen blueberries and blueberry jam.

Parsnip Apple Soup~pg. 110

La Dolce Vegan! Challenge:


Didn't really care for this one. I had some cabbage that I needed to use so I added some shredded to the soup. Still didn't help. Won't be making this again.

Sunday, February 19, 2012

Spinach Enchiladas

Lately I've been craving some of the recipes I used to make before becoming vegan. I got my trusty old recipe box out and was remembering all the fun family meals that came out of that box.


This box has been with me for almost 30 years! It's been repainted a few times and it holds alot of precious memories. I have several hand-written recipe cards from my Grandma and Great-Grandma, both who have passed on. They gave me their love of cooking and baking for family and friends.  We had a Mexican Fiesta Party for some friends visiting from New York last night and I knew I wanted to make my spinach enchiladas so I would have at least one thing to eat. I also made homemade salsa with tortilla chips, Quinoa Black Bean Salad from La Dolce Vegan! and Triple Ginger Gingersnaps. I had already veganized these enchiladas and made them several times so I knew they were delicious. But this time when I went to buy the ingredients I happened to read the label on the can of mushroom soup-ugh-of course it had milk in it. So now I had to find a substitute for that. I'm not saying these are healthy or low-cal but they sure are yummy! So they're good for an occasional treat.

SPINACH ENCHILADAS:
Preheat oven to 350 degrees.

*Prepare and let cool-
1 pkg. Simply Organic Mushroom Sauce mix (set aside)

*Mix following ingredients in large bowl-
1 pkg. frozen chopped spinach (10 oz) thawed and drained
1 pkg. Knorr Vegetable Recipe Mix
2 C. Tofutti Sour Supreme sour cream (or other vegan sour cream)
1  4 oz. can chopped green chilis
1/2 C. chopped onion
1 C. vegan shredded cheese ( I used Daiya-half cheddar and half mozzarella)


*Roll mixture into-
1 1/2 dozen soft taco size flour tortillas (I have to use 2 pans depending on how full you fill tortillas)
   Lay in 9x13 pan

*Mix together-
1 C. vegan sour cream
prepared mushroom sauce
     Spread over enchiladas and bake for 30 minutes. At the last 5 minutes add-
 1 C. shredded vegan cheese to melt. Enjoy!


 I think I'll have some leftovers for breakfast! I'm looking forward to veganizing a few of my other favorite recipes.


  

Friday, February 17, 2012

Breakfast for Dinner!

Since I'm never awake when my husband leaves for work in the morning I thought I would make him breakfast for dinner.


Simple Scrambled Tofu and Kale from fatfreevegan.com and frozen hash browns sauteed with chopped up Lightlife Smart Bacon. Yummy! The scrambled tofu and kale has organic red bell pepper, organic cremini mushrooms and organic curly kale seasoned with garlic, paprika, cumin, turmeric, salt, pepper and nutritional yeast. I admit I did use a Tbsp. of olive oil to sautee my mushrooms and peppers so it's technically not fat-free!

Thursday, February 16, 2012

Monday Morning Muesli~pg. 46

La Dolce Vegan! Challenge:


I'll call this "Thursday" morning muesli! These recipes are basically a challenge for myself since it seems just about everyone has given up on the challenge. I'm going to use a different cookbook and do this again next year. It keeps me from being apathetic around dinnertime and it keeps me eating healthy. This recipe called for the following:
3 C rolled oat flakes (used 1 1/2 C)
1/2 C wheat germ (didn't use-my wheat germ was rancid)
1/2 C sesame seeds (didn't use-too many sesame seeds make me itch)
1/2 C sunflower seeds (used 1/4 C)
1/4 C pumpkin seeds (used 1/8 C)
1/2 C nuts, roughly chopped (used 1/4 C slivered almonds)
1 C dried fruit (used 1/2 C cranberries)
*I added 2 Tbsp ground flaxseed

I'm not too sure about eating oats without cooking them-but that is what muesli is as opposed to granola which has been baked or roasted. Learn something new every day! I think I will add some water to mine and make some oatmeal or try stirring some into soy yogurt. Time for breakfast!

Curry Fennel Cauliflower Bake~pg. 147

La Dolce Vegan! Challenge:


Yum! I've made this several times and both my husband and I like it. I used edamame instead of the frozen peas and I like to add some golden raisins to mine. I got to use the organic broccoli and cauliflower I had in my Bountiful Baskets box. First time I've gotten a box and I love it. Lots of great organic produce I can use to make delicious meals!

Tuesday, February 14, 2012

Tomato Cabbage Soup~pg. 115

La Dolce Vegan! Challenge:


I'm glad I've had the chance to revisit some "La Dolce Vegan" recipes I have enjoyed in the past. With so many cookbooks, I forget where some of the good ones are! I made this soup with a can of fire roasted tomatoes with garlic instead of plain diced tomatoes. It gave the soup a nice smoky, rich flavor. I love putting together an easy, good-tasting soup for supper!

Friday, February 10, 2012

Chocolate Pecan Cookies~pg. 216

La Dolce Vegan! Challenge:


I'm sad and disappointed :(  After skipping the last two dessert/sweets recipes I thought I would make this cookie recipe since it sounded so good. Well, I think there is something wrong with the recipe. I noticed the consistency of the dough was like cake batter but I baked them anyway. They turned out all rubbery and gooey. Ugh! What a waste of pecans and chocolate chips. I ended up throwing them away. I wonder if anyone else had the same problem.

Festive Stuffed Butternut Squash~pg. 162

La Dolce Vegan! Challenge:


I chose to bake this in a casserole instead of stuffing it back into the squash shells. I just peeled and cubed the squash and simmered the squash in water on the stovetop then mixed it with the rest of the ingredients. Alot easier than baking the squash in the oven and scooping out the flesh. The dish has a rather mild taste. It needs some more spices for my taste but my husband will probably like it.


I had some fresh spinach I didn't want to waste so I sauteed it with some olive oil and garlic. It went really well with the squash casserole.

Tuesday, February 7, 2012

Quinoa Black Bean Salad~pg. 75

La Dolce Vegan! Challenge:


Very easy and delicious! I reduced the amount of oil in the dressing and it turned out fine. The avocado gave it the extra oil it needed.

Dilip's Stuffed Manicotti with Roasted Red Pepper & Porcini Mushroom Sauce~pg. 131

La Dolce Vegan! Challenge:


I couldn't wait to make this because I had made it before and it was delicious. The only part I don't like is stuffing the shells-ugh! Too much work but worth it. Instead of the porcini mushrooms I used fresh baby bellas. Yum!

Sunday, February 5, 2012

Bountiful Beans & Brown Rice~pg. 146

La Dolce Vegan! Challenge:


This is my bountiful beans and 'quinoa' instead of brown rice. I had some pre-cooked frozen quinoa I wanted to use and I love the flavor and texture. It tasted really good with the spicy bean mixture topped with some Daiya shredded cheddar. I just noticed that my quinoa has 'chicken feet' and feathers! I used my rooster bowl and that is the only kind of chicken in my kitchen :)

Cauliflower Red Lentil Soup~pg. 107

La Dolce Vegan! Challenge:


Didn't have time to take a fancy picture on this one, I was busy babysitting my grandson! I have made this soup several times. I like the combination of cauliflower, red lentils and the cilantro (of course). I have made a decision to skip a few of the high sugar desserts; all that sugar really messes me up. I'm skipping the Cinnamon Doughnut Holes and Basic Cake Glaze for now. I might be inclined to make it in the future though! I would like to try this challenge again next year using a healthy vegan cookbook. Any ideas?

Saturday, February 4, 2012

Margo's Veggie Peanut Stew~pg. 116

La Dolce Vegan! Challenge:


My verdict:  Peanut butter should stay in sandwiches and cookies~not soups!

Friday, February 3, 2012

Middle Eastern Feast!

I have been trying to clean my pantry and freezer out and discovered I had four cans of lentils I needed to use. I found a great recipe using bulgur and lentils in Vegan Express by Nava Atlas. It reminded me of the mjeddrah I used to make with brown rice and lentils. I found that recipe in the first book I read about vegetarianism in 1983-Diet for a Small Planet by Frances Moore Lappe'. I was a birkenstock-wearing, La Leche League mama when I learned for the first time that babies and humans in general, didn't need dairy milk to survive. Who'd a thunk it?! My precious little girl never had a bottle of formula, dairy milk, jarred baby food (I made my own!) and wore cloth diapers. She grew up to be a beautiful young woman. She has a successful career, a wonderful husband and two little babies of her own now. Wow, I'm a proud mama!

This is Nava Atlas' Bulgur with Lentils, Parsley and Raisins.

Middle Eastern Chopped Salad

The chopped salad has tomatoes, cucumber, orange bell pepper, olives, green onions, parsley and toasted pine nuts tossed with olive oil and lemon. Bright and refreshing!


I served the bulgur and salad with warm pita bread and a basic hummus from The Engine 2 Diet. The hummus was rather plain because it had no added oil or tahini but it tasted good with everything else.

Wednesday, February 1, 2012

Not For the Faint of Heart Hot Chocolate~pg 197; Cinnamon Apple Muffins~pg 275

La Dolce Vegan! Challenge:


These were yummy! Lots of apple and cinnamon in each bite.
 The hot chocolate was extra chocolatey and spicy with that pinch of cinnamon and cayenne!


A nice mid-afternoon treat.