Back again

Two years have passed since our last post.  Going to try and get back to this blogging thing! Here are some dishes we have made over the last few weeks.

1. Mediterranean beans with sauteed cabbage and Chard from our garden with flatbread covered in Daiya
2. Yukon gold and artichoke mashed potatoes stuffed into a portobello mushroom and salad from our garden
3. Broccoli curry dal and sauteed greens from our garden
4. Eggplant bahji with Moroccan spice carrots
5. BBQ tofu, avocado, black bean hummus sandwich
6. Making cookies! Peanut butter and chocolate chip
7. Polenta fries and sauteed greens from the garden
8. Veggie and rice gratin with salad from the garden

We are going to try and get back to blogging weekly, hopefully nightly!

Soul Food!

I try to make at least one crock-pot meal a week. The kitchen is my favorite place to be, but once in awhile even I need a break from cooking after a long day at work.  And to my honey's delight, if I don't have to cook after work, I will usually make some yummy dessert! Tonight we had BBQ Black Eyed Peas, steamed kale and some whole grain garlic toast.  The BBQ BEPs is a recipe from Vegan Soul Kitchen  by Bryant Terry.  This book is one of my first vegan cookbooks and just after Sam bought it for me, low and behold, Mr. Terry was featured on Emeril Green! The BBQ BEPs is not a crock-pot recipe but I took it upon myself to turn it into one!  You can do this with a lot of recipes.  I have made these peas twice and both times they came out so delicious---sweet, tangy, BBQ perfection!  They are packed with protein from the peas and tempeh (click on link to find out what this is).  After dinner, I threw together an apple pie...recipe courtesy of The Joy of Vegan Baking which, hands down, is the best vegan baking book out there. This was the.best.apple.pie I have ever made!

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Back in the swing of things

 I haven't posted since November but I am back.  Does anyone even read this blog? Ha!

Last night my honey was gone watching the Laker game (we won, yay!!!!) and so I threw together a hodge-podge of yummies that would stay fresh and be easy to warm up when he got home.  One of my favorite "quick" meals is artichoke chickpea "salad/stir-fry" from the Vegan Yum Yum cookbook.  It is super easy, fast and packed full of flavor even though there are minimal ingredients.  Along with the artichoke/chickpea salad, I made some collard greens.  We eat greens a few different ways, but our favorite seems to be greens with green chilies which is an Ethiopian recipe I ran across awhile ago.  So good!  I also roasted up some root veggies---potatoes, turnips, rutabagas, carrots, parsnip.  Such a great mash-up of flavor!

I missed blogging more than I realized so hopefully I will be able to keep it up this time!

Comfort Food

This great sandwich/paninni came from Vegan Comfort Food (Alicia C. Simpson).  A wonderfully yummy and hearty avocado, vegan cheese and cilantro sandwich. The soup is cream of corn.

Grape Pear Pie

I had never heard of such a thing...a grape and pear pie?????  It was not bad.  Interesting.  The crust tasted great.  I love making the lattice top. I love making pies in general.  It makes me feel like a domestic goddess.  This recipe was from my November Better Homes and Gardens magazine but Veganized. 

Vegan A GoGo

I am going to take my first "vacation" as a vegan in November.   My honey surprised me with a vegan travel book called Vegan A GoGo by Sarah Kramer.  It is a fantastic little book!  I wanted to try out a recipe before I go.  I made the "chicken" salad.  We had it stuffed in pita bread with baked beans and squash.  I am totally going to make some of this and have "chicken" salad sandwiches on the plane!

How to Eat Brussels Sprouts

Roasted with pine nuts and balsamic vinegar of course!  Tonight I made lettuce wraps:  butter lettuce (a fav of mine) and Asian "meat" filling from Yves.  To go along with the wraps, I cooked up my "famous" rosemary potatoes which my honey could eat every day of his life.  And can't forget the brussels sprouts!  Who doesn't love them?  For desert, I whipped up some raisin scones.