Hoisin-Glazed Bok Choy w/Tofu & Soba Noodles plus Two Favorites

Another delicious recipe from Wild About Greens.

I used a tub of water-packed extra firm tofu so it would cube and brown nicely. 

Bok choy (love!), carrots, green onions, ginger, and a sauce made with hoisin and orange juice topped with some toasted slivered almonds. Yum! 

My favorite of all time noodles-Soba buckwheat. 

~Hoisin-Glazed Bok Choy with Tofu & Soba Noodles~

Of course I like mine hotter so I added some Sambal Oelek and also a couple dashes of Bragg's. 

I made a couple of long-time favorite recipes this week. I had a bag of frozen cranberries hanging out in the freezer from the holidays (!) so I made this Cranberry Apple Crisp recipe from La Dolce Vegan. I doubled the recipe and used the whole bag of cranberries. 

I have made this before using rehydrated dried cranberries. They just don't give it the extra tartness that using fresh cranberries does. 

~Cranberry Apple Crisp~
So yummy warmed up for breakfast with a glass of soymilk.

Bar-B-Q Chicken Sandwich & Coleslaw
from Give Them Something Better
My hubby and I could eat this BBQ and coleslaw once a week!

Cherry Pie Bites & Pizza

 We were invited to my brother and sister-in-law's for New Year's Eve and I made these ridiculously easy Cherry Pie Bites. Usually I make my Triple Ginger Gingersnaps every year but I didn't even have the energy to do that. Even so, everyone raved over these sweet treats. Crescent roll dough (which is vegan) and a can of cherry pie filling topped with a glaze of powdered sugar and soymilk. You can find the recipe here. 

I was craving some pizza so I was good and made my own! I used a pre-made pizza crust and for the sauce I had some "Fast and Fresh Tomato Sauce" from La Dolce Vegan in the freezer. I had frozen the leftover sauce with a few Gardein meatless meatballs chopped up in it after eating pasta one night. It was perfect for the pizza sauce with the bits of meatballs. 

~ Italian Sausage, Meatball, Zucchini Pizza ~

I chopped up two Tofurky Italian sausages, some zucchini and red onion and sauteed them with a little onion seasoning and some red pepper flakes. I layered that over my sauce and topped it all with some Daiya shredded mozzarella. It satisfied my pizza cravings. YUM!!

Caramel Pecan Bars

Sweet treats for the week. My excuse for making these was the brown rice syrup in my pantry that I needed to use! This recipe is from Vegan Cookies Invade Your Cookie Jar. 

Lots of brown rice syrup and brown sugar along with a cookie type crust. The top is layered with 2 cups of chopped pecans. This is like eating pecan pie in bar form! Definitely a once in awhile treat. 

~Caramel Pecan Bars ~

This week I also made a few other favorite recipes:

Rise 'n' Shine Granola
from How It All Vegan

Vegan Ranch Dressing
from Veganize This!


Emira's Speedy Gourmet Kale & Tofu Delight
from La Dolce Vegan! 

Brownies & Pasta

Trying a few more new recipes the past few days. I did make a favorite Brussels sprouts recipe from Chloe's Kitchen, "Maple-Roasted Brussels Sprouts with Hazelnuts (pine nuts)". I love the crispy bits of Brussels sprouts! 

~ Espresso Brownies ~

The Espresso Brownies from La Dolce Vegan were scrumptious! The recipe calls for a shot of espresso and since I don't have an espresso machine I just mixed up some instant with 1 1/2 oz. hot water and 2 tsp. of the espresso powder. It gave these brownies a deep, rich chocolate mocha flavor. I frosted them with the Chocolate Cake Glaze recipe from LDV. They were even better with some So Delicious Coconut Milk Vanilla Bean ice cream! 

~ Pasta with Greens, Chickpeas & Olives ~

This pasta dish is from Wild About Greens, by Nava Atlas. So many ways to use all kinds of greens in this cookbook. I used Swiss chard along with garlic, red bell pepper, tomatoes, chickpeas and kalamata olives to make a hearty dish. A sprinkle of some red pepper flakes gives it a nice spicy taste. It is garnished with some toasted pine nuts and chopped fresh basil. 

Orange Creamsicles

Time for a sweet treat! I found this recipe here at Inspired Edibles. 

Only six ingredients that you whip up in your blender and it makes 8 popsicles.

Just the right amount of sweetness and orange flavor. The coconut milk adds the cream in the creamsicle. My grandsons will love these! The hubby and I are enjoying them in the meantime! 

November Parties!

I thought I would wrap up the end of the month with a rundown of get-togethers and parties that filled November! Now that my anxiety, OCD and bipolar symptoms are on the wane (for now) it's time to get back to some cooking. 

Nov. 9th ~ Guy Fawke's Bonfire at my sweet English friend's home. The actual day they celebrate is Nov. 5th but that was a Tuesday so it was moved to Saturday. Such fun! Lots of food and an awesome bonfire burning of the Guy Fawke's effigy. I always try to bring a casserole or other substantial dish so I know I have at least one thing to eat. I made Black Bean & Sweet Potato Tortilla Casserole from Vegan Holiday Kitchen and Cowgirl Cookies from Vegan Cookies Invade Your Cookie Jar. 

This is an alternative to the Cowboy Cookies using cranberries and vegan white chocolate chips.

The Black Bean-Sweet Potato Casserole is always a hit. I even had one lady come up to me and tell me that her husband loved this dish! The pan was empty at the end of the night.

Nov. 15th ~ Rehearsal dinner at Macayo's Mexican restaurant for my son and his fiance'. They make a California Burro that I always order. I have them substitute the refried beans for black beans. And yes, I do include the cheese and sour cream. 

Nov. 16th ~ Wedding! A beautiful ceremony and reception at the Golf Club of Estrella for my baby boy (25 in February) and his beloved. Lots of great food; appetizers of hummus, pita bread, veggies, cheese, crackers, green salads, roasted veggies, scalloped potatoes, rolls and meat. And the wedding cake was delicious along with the champagne! Not too worried about watching what I ate that night. Celebrate!!!

Nov. 24th ~ Potluck Birthday/Bon Voyage Party at another dear friend's home. There is always a ton of food at these potlucks. Again, I made a casserole dish; Baked Chili with Cornbread Biscuit Topping from La Dolce Vegan. 

A wonderfully, sweet and spicy chili. This time I used Butler's Soy Curls instead of the frozen veggie crumbles (which bother my stomach.) Loved the addition of the soy curls; they gave it that meaty, hearty texture this dish needed. And it fooled all the meat-eaters! Again, another empty casserole dish. 

I love using these because they are just dried soybeans; nothing else. 

They are very kind to my stomach! 

Nov. 28th ~ Thanksgiving Day. My mom likes to cook a huge meal for everyone. I always bring the Tofurky with roasted carrots, potatoes and onions along with some Tofurky gravy. I also made Green Bean Casserole Redux from 1000 Vegan Recipes and Cranberry-Carrot Cake with Maple-Cream Cheese Frosting from Vegan Holiday Kitchen. It's a nice, easy trip to Mom and Dad's; they live right across the street! 

This year I basted the Tofurky and veggies with a mixture of my Poultry Seasoning, Bragg's and Roasted Garlic Infused Oil. My New York friend sells Tastefully Simple products and this Garlic Oil is delicious. It added a subtle sweet garlic taste to the veggies and Tofurky. I want to try it the next time I roast asparagus or green beans. Confession time~this is the last year I am making a Tofurky. Well, I'm the only one who eats it and also, it really gives me intestinal distress! Next year, I'm going to try making some stuffed squash but I like the roasted veggies so I'll keep making those.

Basting marinade. 

Fresh, organic green beans for the Green Bean Casserole. Instead of the usual cream of mushroom soup (which isn't vegan) you make a yummy sauce using chopped fresh mushrooms, seasonings and unsweetened soymilk. Of course you have to use a can of fried onion rings!

This tastes just like I remember a good old fashioned green bean casserole should!

The Cranberry-Carrot Cake hot from the oven. She suggested using a springform pan to make a prettier presentation. I mixed up the Maple-Cream Cheese Frosting according to the directions but it just tasted and had the consistency of the soymilk. Maybe a typo? I added about 3/4 cup powdered sugar and it turned out alot better. After drizzling on the cake I added toasted, chopped walnuts. 

Loved the flavors; the fresh cranberries were a nice, tangy contrast to the sweet frosting. Hubby especially liked it! 

Nov. 30th ~  Last but not least! As I was typing up my post, my son texted me and said "drinkin beer and eatin turkey tonight at my house". Heeheehee. I texted back and said "is that an invitation?" So I better bring something to eat for myself because who knows what else there will be to eat?! I'm going to whip up Wolffie's Fiesta Macaroni Bean Salad from La Dolce Vegan for tonight. 

Wow! What a month! I'm sure December will be just as wild and crazy. I'm getting all of my fall decorations gathered up today while I've got the hubby out in the garage bringing in all of the winter holiday decorations. I think tomorrow will be busy! 

Out Of The Rabbit Hole

Whoo-eee! I feel like I'm starting to finally crawl out of the rabbit hole and see the light again. This last month has been something else. My anxiety, OCD, irritability and exhaustion were in overdrive. They actually still are; just trying to do a little posting therapy! The biggest event finally arrived on November 16th with the marriage of my baby boy to his beloved sweetheart. And of all days, I had the worst vertigo ever. For some reason I thought a salt bath would help and as soon as I laid my head back on my bath pillow I thought the world had exploded. I had to hang over the side of the tub to stop the world from spinning and stop the nausea. Just trying to get this post typed is making me dizzy and nauseous. I see my doctor on Monday; hopefully she can give me some answers. I really wanted to cook out of Isa Does It for the Vegcookbookclub this month but my brain was so fried I didn't have the patience to try and make a decision on any new recipes to try; let alone read and comprehend a lengthy list of ingredients and instructions. When I'm in this mindset my body craves any and all food; especially carbs and sugar so my food choices have been atrocious! Food-my drug of choice. Dairy cheese which then makes me feel worse after I eat it. Donuts, tortilla chips, pizza, soda, even some meat slipped in there! Ugh! I was still trying to get to the gym and do my Pilates but this past week I haven't even been able to do that because of the vertigo. Whew! That was a load off my chest. So here are a few easy meals I have been making (in between the binges of pizza, cheese, ...)

 I made this soup at the beginning of October. The recipe was on the back of Bob's Red Mill Black Bean Soup Mix. 

Lots of butternut squash! It called for roasted corn; you just throw some frozen corn on a cookie sheet and bake it for a few minutes until browned. 

I served the Black Bean Soup with my favorite cornbread from La Dolce Vegan-Wolffie's "Buttermilk" Cornbread.

These 'lovely' looking things were supposed to be whoopie pies. It was my hubby's birthday the middle of October and he loves German Chocolate cake. I had great success with my last whoopie pies so I thought I would try another recipe from Betty Goes Vegan. I followed the recipe exactly and this is what I got! I kept trying to bake them a little longer and then they just turned out chewy on the inside and crunchy on the outside and the whoopie just turned to whoops! I had already made the Coconut Pecan Frosting (which was excellent) so I just filled the 'Whoops' Pies with it. They ended up tasting really good but the longer they sat the more greasy and soggy they became. So obviously, the recipe has one or two typos in it! 

By this time my anxiety, OCD, bipolar rollercoaster is starting to rise so my cooking and eating goes downhill from there. I made easy meals with Gardein Chik'n Scallopini, baked potatoes and a veg; tostadas; spaghetti and veggie meatballs; supplemented by too many fast food pizzas, subway sandwiches, taco bell, and cheese quesadillas with a few meat tacos thrown in for good measure. Another comforting carb-satisfying meal I make alot is Spinach Artichoke Pasta. I never seem to take a picture after I make it. I'm too ready to dive in and eat it all up! You can find the recipe for it here.

My daughter found this recipe using spaghetti squash. It was so easy to make using roma tomatoes, basil, garlic, spinach olive oil, salt & pepper; I used Daiya mozzarella for the cheese. For so few ingredients it tasted delicious and satisfying (no heavy carbs!) You can find the recipe here. 

I served the Spaghetti Squash Caprese Bake with my favorite Dijon Mustard Brussels Sprouts from La Dolce Vegan.

Last but not least, this super simple "open a can and dump together" meal!

 Fireplace Chili Mac from Kathy Hester. What a perfectly yummy, carb craving no thinking required meal. I'm going to take this recipe with me to our cabin in Sedona. So easy! 

Now that I've had an extended posting therapy session I feel so much better. Still dizzy and nauseous but I feel like I got something accomplished! Hmmm, what to make for supper now?!

Irish Coffee Whoopie Pies & Whiskey Frosting

I bet that title caught your attention. It caught mine when I was skimming through Betty Goes Vegan! My Pilates class was cancelled today so what could I do but bake?! 

I specifically went and bought Bushmill's Irish Whiskey for this recipe:

I've never tried this before; my hubby says it's very smooth! 

Couldn't wait to try out my Whoopie Pie Pan which I found at the outlet store. I want to buy another one so I don't have to bake two batches.

I even bought a frosting gun so I could easily fill the whoopie pie pan and also the middle of the cookies. 

I filled some of the cups with a little too much batter the first go 'round but I got the hang of it the second time.

Irish Coffee Whoopie Pies with Whiskey Frosting 

Whoo-eee! These are scrumptious and definitely an adult treat!

Toffee Bars ~ pg. 309

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

I'm a sucker for anything that has the word 'toffee' in it! These won't disappoint. The recipe calls for dark chocolate chips but I had vegan semi-sweet chips I used instead. I think I needed to chill these out in the fridge before I tried cutting them but I couldn't wait! Also, the recipe states that it makes 6 bars; that's a typo. I believe it should say 16 bars because I cut mine up into 8 bars and they were still quite large. 

Buttery, sweet, salty, crunchy, chewy, chocolatey~what more could you want?!

Chocolate Coconut Chia Pudding

I've had a bag of chia seeds in my fridge for awhile now. I've been trying to find new ways to eat them.

Found this great recipe from Dreena Burton for pudding!  It's sweetened with dates and then you stir in unsweetened coconut and mini chocolate chips. The chia seeds and dates thickens it up almost instantly and could be served right away but it tastes even better chilled.

Yum!

Gold Bar Cookies~pg. 218

VegCookbookClub May recipes from Vegan on the Cheap by Robin Robertson:

A better name for these would be "PB & J Bars". Scrumptious!! I used peach preserves for the filling but I could see using strawberry jam or grape or.... Very easy to make since you toss the ingredients into the food processor. It calls for ground peanuts so I even ground those up in the food processor first.  We had a BBQ at my brother and sister-in-law's yesterday and I brought these along with Massaged Kale Salad and Creamy Tropical Fruit Salad.