Lower-Fat Banana Muffins

This is my adaptation of the recipe from Veganomicon, made solely because I had three overripe bananas attracting fruit flies. These are delicious, moist and rich. They don't taste healthy at all.

3 overripe bananas
1/2 cup raw sugar
1/3 cup canola oil
2 Tbsp molasses (I used sorghum)
2 cups flour (I used 1 cup pastry flour + 1 cup spelt flour)
3/4 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp ground nutmeg

Grease muffin cups and preheat the oven to 350 degrees.

Mash the bananas really well. Add the sugar, oil and molasses and mix well. In a separate bowl, combine the flours, baking powder, salt and spices. Add the dry to the wet and stir very gently, just until combined. Spoon into muffin cups (mine were about 3/4 full) and bake for 15-20 minutes, or until a knife inserted in the center comes out clean.

Spicy Chickpea Tomato Pasta

A quick and very tasty pasta dish.

1/2 box thin spaghetti
1 Tbsp olive oil
5 cloves garlic, minced
1/2 tsp chipotle powder
1 can chickpeas
1 can diced tomatoes, drained
2 Tbsp sundried tomato pesto

Boil salted water for the pasta and cook until al dente. Drain and toss with a little olive oil.

Meanwhile, heat the olive oil over medium heat. Add the garlic cloves and cook for 2 minutes. Add the chickpeas, tomatoes, chipotle and pesto and cook for another 3-5 minutes, or until heated through. Toss with the pasta and serve.

Kale Chips

I made these last night, and they were AMAZING. Kind of like salt-n-vinegar chips. Crispy and salty and NOM.



1 bunch kale, leaves de-stemmed, washed and dried
1 Tbsp olive oil
1/2 Tbsp lime juice (or lemon juice or balsamic vinegar)
1/4 tsp salt

Preheat the oven to 350. Whisk the oil, lime juice and salt together and coat the kale evenly. Spread the kale on baking sheets and bake for 7-15 minutes, or until the leaves are crispy and break easily. (Mine only took 7-8 minutes, but the original recipe called for 12-14, so who knows?)

Chickpea Salad Sandwiches

This is adapted from Vegan With a Vengeance and my previous recipe, but it's highly, highly adaptable. It's a good source of protein and iron, and it you whip up a batch at the beginning of the week, you'll have easy, cheap lunches.

1 can chickpeas, drained and rinsed
3 Tbsp mayo
1 tsp whole grain mustard
2-3 Tbsp pickle relish (to taste)
1/2 cup shredded carrot
1 green onion, minced
1 Tbsp shredded seaweed (nori, dulse or hijiki)
a pinch of black salt (optional, gives it an 'eggy' flavor)

Mash the chickpeas. Mix everything else in and adjust seasonings to taste. Spread on toasted whole wheat bread.

Ingredient notes: Seaweed can be super-expensive at health food stores, but it's cheap at Asian markets (like Double Dragon on 2nd Ave). You can used steamed tempeh or any other white beans in place of the chickpeas... the chickpeas are just a little firmer, so they hold up better in this salad. I found my black salt (which is actually pink) at Namaste Indian Grocery, at 77th and University.

On the whys and hows of vegetarianism in Des Moines

I've been enjoying the conversation over at Locally Grown about Des Moines' vegetarian options. In a recent comment thread, InthewaterDSM expressed dismay at encountering preachy vegans and asked why people become vegetarians.

This was my response:

I agree completely that preachy vegans can be just as annoying as any other sort of evangelist. I don’t believe in bashing other people for their lifestyle choices.

I originally went vegetarian just to see if I could. Giving up something deliberately in our culture of excess seemed like a worthy experiment.

As for why I stuck with it, I’ve got several reasons: my health (a plant-based diet allows me to forgo cholesterol medication), concerns about large-scale animal-based industry and environmental impact, and yes, even some ethical reasons. But primarily? I like the way it tastes. Vegetarian food at its finest is interesting, diverse and damn tasty.

I think there’s an absolutely valid case to be made for almost anyone to *reduce* their consumption of animal products. If someone asks me (as you’ve done), I’ll tell them why I do it. But I have no interest in making converts. I think people should be aware of where their food comes from, how it impacts the world around them, and then eat what sits best with their body, mouth and conscience.

I like eating plants, therefore I do. I don’t miss meat. I’m healthy and happy. Others may eat what they like; it doesn’t affect me and my choices.

Asparagus Pesto Pizza

This was delicious, and so easy. NOM.

1/2 bunch asparagus, trimmed and cut into half-inch lengths
4 oz. oyster mushrooms, cut into smallish pieces
1 handful capers (optional)
1/4 cup pesto
1 batch pizza dough
cornmeal for sprinkling

Preheat oven to 450. Sprinkle cornmeal on your pizza stone. Stretch out the dough and lay it on the stone. Toss the asparagus and mushrooms with half the pesto. Spread the other half evenly over your dough, leaving about a half-inch border all the way around. Top with asparagus, mushrooms and capers.

Bake for 15-20 minutes, or until crust is golden brown.

Note: I got my pesto and my pizza dough at Gateway Market, because I am too lazy to make my own. (Hint: if you ask the guys behind the meat counter for pesto, they will go get it for you from the kitchen.)

Roasted Asparagus, Spring Garlic and Oyster Mushrooms

Simple and delicious. Made completely with local ingredients from the Des Moines farmer's market.

1 pound asparagus, ends trimmed, chopped into 3-inch pieces
8 oz. oyster mushrooms, torn into chunks
1 bulb spring garlic, chopped
a drizzle each of olive oil & balsamic vinegar

Combine all ingredients and roast for 15 minutes at 400 degrees.

OMG Gardein Seven Grain Cripsy Tenders

I'll confess... one of the things I've missed about occasional carnivorousness is chicken tenders. So I was curious when I saw the Gardein Seven Grain Crispy Tenders in the frozen section at Campbell's.

I just baked some up (24 minutes at 430 degrees) and dipped them in spring roll sweet chili sauce, and wow. I'm a believer. It's almost creepy how good they are.

Butternut Squash, Chorizo and Polenta

1 small butternut squash, peeled and cubed
1 package polenta, cubed
2 veggie chorizo sausages, diced
2 Tbsp fresh salsa
olive oil

Roast the butternut squash cubes for 25 minutes, or until tender. Heat a thin layer of olive oil in a pan and pan-fry the polenta cubes over medium heat for 10 minutes, or until browned. Repeat the process in a different pan with the chorizo. Once everything is ready, add the chorizo and the squash to the polenta, add salsa and stir. Eat hot.

Notes: I used the chorizo recipe from Vegan Brunch, with dark kidney beans, a chipotle pepper in adobo and some fennel. The polenta was homemade, too, and it came out a little mushy, but the flavors in this more than make up for it.

Amazing Vegan Butternut-Polenta Lasagna

This is a remix of this recipe, made almost entirely with freezer staples and a few assists from the lovely folks at Gateway Market.



1 Tbsp olive oil
1/2 cup diced onion
8 oz. frozen chopped greens
8 oz. sliced mushrooms

Prep: heat the olive oil. Add the onion, mushrooms and greens and saute for 5-10 minutes, or until wilty and darkened.

2 cups pureed butternut squash
1-2 dashes nutmeg

Prep: mix squash puree with nutmeg and 2-3 Tbsp of the vegan white sauce (recipe follows).

1 block silken tofu
1 4-oz. container vegan pesto (or sachet of dry pesto mix)

Prep: Mash tofu. Add pesto. Stir.

1 block polenta
marinara sauce

Prep: Slice the polenta very thinly (these will be your 'noodles.' You can, of course, use no-boil lasagna noodles as well).

Vegan white sauce:
--------------------
1/2 cup light coconut milk
1/2 cup water
1/2 cup raw cashews
1 tsp veggie bouillon powder
2 tsp cornstarch
1/2 tsp salt
freshly ground black pepper

Prep: Blend.

Assemble the lasagna. I generally like to keep the reddish-orange stuff together and the greenish stuff together, so you might do something like this:

polenta 'noodles'
marinara
squash puree
polenta 'noodles'
tofu-pesto mash
greens & mushrooms
white sauce

Repeat this pattern as often as necessary. Top with marinara and a drizzle of the white sauce. Bake uncovered at 350 degrees for 30-40 minutes.

Curried Tempeh-Seaweed Salad Sandwiches

The inspiration for this comes from the Chickpea-Hijiki Salad Sammiches from Vegan with a Vengeance, but tweaked to fit the ingredients I had on hand. Delish.

1 package tempeh, steamed
1/2 cup shredded carrot
2-3 Tbsp minced onion
1 Tbsp dried hijiki
1 Tbsp dulse flakes (optional)
1 tsp curry powder
2 tsp wasabi paste (optional, but tasty!)
2-3 Tbsp sweet pickle relish
3 Tbsp vegan mayo (recipe below)

Cover the hijiki in boiling water for 10 minutes to rehydrate. Using your fingers, crumble the tempeh. Mix everything together. Refrigerate for a bit if desired. Otherwise, smear on bread and nom!

Note: I steam the tempeh right in its package. You could also microwave for a few minutes it to achieve the same effect.

***

Vegan Mayo
-------------

1 cup silken tofu
1 clove garlic, grated or very finely minced
1/4 tsp black salt
2 teaspoons apple cider vinegar
1 tsp stone-ground mustard
1/4 cup olive oil
1 tsp capers (optional, but tasty!)

Blend together until very smooth.

***

Ingredient notes: Dried hijiki is a black, slightly fishy-tasting seaweed. I forget where I got mine, but Campbell's and/or Double Dragon are pretty good bets. The dulse flakes also have a slight fishy flavor. I got mine in the bulk section at Campbell's. Black salt (which, confusingly, is pink) can be found at Namaste Indian grocery. It imparts an uncannilyre eggy taste to the mayo.

Peanut BBQ Tofu; Orangey Roasted Squash & Sweet Potatoes; Kale & Black-Eyed Peas

Peanut BBQ Tofu

1/2 cup peanut butter
1/2 cup BBQ sauce
2 tsp soy sauce
1 Tbsp toasted sesame oil
1 tsp curry powder
1-2 tsp hot sauce (optional)
1 lb. extra firm tofu, cut into 1/4-inch thick slices

Mix all the sauce ingredients together and whisk until incorporated. Smear the tofu slices on all sides and marinate for at least 20 minutes (overnight is best).

Lay the slices in a baking dish, smear with any extra sauce and bake, covered, at 400 degrees for 30 minutes.

***

Orangey Roasted Squash & Sweet Potatoes

1 largish sweet potato, peeled and cut into 1/2-inch chunks
1 medium butternut squash, peeled, seeded and cut into 1/2-inch chunks
1/2 yellow onion, diced
4 garlic cloves, roughly chopped
salt & pepper to taste
a drizzle of olive oil
1/4 cup orange juice
2 Tbsp agave nectar

Combine all ingredients in a baking dish. Bake, covered, for 40 minutes at 400 degrees, or until the squash chunks are fork-tender. Taste and adjust seasonings to your preference.

***

Kale & Black-Eyed Peas

1 Tbsp olive oil
1/2 yellow onion, diced
1 tsp Cajun/Creole seasoning
a dash of liquid smoke (optional)
2-3 cups finely chopped frozen kale (or 1 bunch fresh)
1 can black-eyed peas, drained
2 Tbsp salsa
1/4 cup water

Heat the olive oil over medium-high heat. Add the onion and saute for 5 minutes, or until translucent. Add the liquid smoke and Cajun seasoning, followed by the kale. Cook for 2 minutes or so, then add the black-eyed peas and salsa and stir well. Add the water, cover, and cook on medium-low for 10 minutes, or until the kale is tender.

Chocolate Peanut Butter Crack Cookies

These are dead simple, completely addictive, and they satisfy my junk food cravings like nothing else. Sweet-tooth alert: these are super-sweet, so be warned. This is no namby-pamby dessert. It charges onto your tastebuds with sugar guns blazing.



1/2 cup liquid sweeter (agave nectar, honey, maple syrup, etc.)
1/4 cup sugar
1/2 cup peanut butter
1/3 cup chocolate chips
4-5 cups cereal (I used Corn Chex, but Special K or Rice Krispies would work, too)

Combine the sugar and liquid sweetener in a stovetop pan and heat until it bubbles and froths. Remove from heat, mix in the peanut butter and chocolate and stir until incorporated. Add the cereal and stir to coat. Press into a greased pan and stick in the fridge until cooled. Nom with great abandon!

African Beans and Greens

This was my attempt at recreating a favorite dish from a African restaurant that closed around these parts a few years ago. I served these with the Cornmeal Biscuits from Vegan Brunch. Delish.

2 cans black eyed peas, drained
1 can fire-roasted tomatoes, with juice
1 veg bouillon cube
1 tsp curry powder
1 cup frozen collard greens
a few shakes liquid smoke
1 tsp olive oil
1 tsp each onion and garlic powder

Throw all ingredients into a crock pot or pressure cooker and cook until greens are very tender.

Falafel Loaf

So I had all these frozen falafel balls that I didn't really care for, but I felt awful about throwing them out. So I mashed them all up, threw in some onion & garlic powder, about half a cup of hummus, 1/4 cup wheat gluten and a few handfuls of chopped kalamata olives. Pressed it all tightly into an oiled loaf pan and baked it for 40 minutes at 350 degrees.

I serve it topped with more hummus, and you know what? It's lots, lots better than the original ingredients ever were separately. I guess that's what you call cooking, huh?ve

Instant Vegan Chocolate Pudding

I am eating this right now. It is delicious.

1 package silken tofu
1/4 cup cocoa powder
1/4 cup all-fruit jam (I like raspberry)
a splash or two of vanilla soy milk
agave nectar/sugar to taste

Combine all ingredients, blend (with a stick blender or in a normal blender), adjust sweetener to taste and enjoy.

Vegan Brownies

This recipe is adapted from Peter Berley's The Modern Vegetarian, and it works like a charm.

1/2 cup canola oil
1/2 cup maple syrup (or agave nectar)
1/4 cup vanilla soy milk
1/2 Tbsp vanilla extract
1/2 cup sweetened hot cocoa mix (I use Ghiradelli)
1 cup unbleached or pastry flour
1 tsp baking powder
3/4 tsp sea salt
1/2 cup chocolate chips

Preheat the oven to 350. Grease a medium baking dish (I find Earth Balance works well).

Combine the canola oil, maple syrup, soy milk and vanilla, mixing until creamy. In a different bowl, sift together the cocoa, flour, baking powder and salt.

Add the dry ingredients to the wet ingredients. Stir very gently just until combined. Fold in the chocolate chips. Spread the batter in the greased dish and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Crock-Pot Tomato Bean Minestrone

1 vegetable bouillon cube
2 cans beans, drained (I used kidney and Great Northern)
2 cans diced tomatoes, with juice
1 cup frozen corn (optional)
2 cups diced potatoes (I used leftover roasted potatoes and onions)
1 cup cooked pasta
2 cups water

Combine in a crockpot and cook on low for 4-8 hours. (You could also combine in a pot and cook on low until heated through.)

Butternut Squash, Kale & Mushroom Pasta Bake w/ Coconut Bechamel

This post by A Hungry Bear Won't Dance was the inspiration for the dish. It sounded delicious, and she even said you could veganize it by leaving out the bechamel and cheese, but I thought a coconut bechamel might be just as delicious and decadent. This recipe takes a little bit to put together, but it's so, so worth it.

1 small butternut squash, peeled and cubed

Arrange the cubes on a baking sheet, drizzle with olive oil, and bake for 20 minutes at 400 degrees, or until the cubes can be easily pierced with a fork.

1 lb. medium shells
a lot of water
1/4 tsp salt

Bring the salted water to a boil. Add the shells and cook, stirring occasionally for 10 minutes, or until al dente. Drain the pasta.

2 Tbsp olive oil
1 smallish yellow onion, diced
1 bunch kale, leaves de-stemmed and chopped
2-3 cups sliced crimini or shiitake mushrooms
1 can diced tomatoes, drained
1 can cannellini or navy beans, drained
a splash of white wine (optional)
a dash of salt

Heat the olive oil. Add the onion, kale and mushrooms and cook for 5 minutes, or until the onion is translucent and the kale is dark green and wilty. Add the tomatoes, beans, white wine and salt and cook on low until heated through.

1 can light coconut milk
1/2 cup raw cashews
3 Tbsp white miso
2 Tbsp nutritional yeast (optional)
1/4 tsp nutmeg

Blend the coconut milk, cashews, miso, nutritional yeast and nutmeg for 3 minutes, or until completely smooth.

Combine the squash, sauteed vegetables and drained pasta in a 9x13 casserole dish. Pour the coconut bechamel over everything. Top with grated Parmesan cheese if desired (I used a little of Milton Creamery's amazing Prairie Breeze), then cover with foil and bake for 20 minutes. (If not using the cheese, you can just combine everything in a large pot and heat through. Gets it on the table faster. :)

Vegan Cranberry Upside Down Cake

This is a family recipe, and it never fails to make a good impression. It's all kinds of gooey and tart and sweet. Mm.

1 pound cranberries
1-1/2 cups sugar
1/2 cup chopped walnuts (optional)
1/4 cup melted Earth Balance margarine (or canola oil + 1/4 tsp salt)
1 6-oz. container vanilla soy yogurt
1 cup flour

Spread the cranberries in the bottom of a well-oiled pie dish. Top with 1/2 cup sugar and chopped nuts.

Mix the remaining 1 cup of sugar with the margarine and the soy yogurt. Add the flour, mixing just until incorporated. Pour the batter over the cranberries and bake at 350 for 1 hour.

A Mostly Vegan Christmas (or Fun With Puff Pastry)

We hosted a holiday party last night, and so I did what came naturally... smeared stuff on store-bought puff pastry and baked it. Nom nom nom.

Asparagus Tart

1 sheet puff pastry, thawed
2 Tbsp stone-ground mustard
1/2 pkg powdered pesto mix (or 1/4 c pesto)
1/4 cup hummus
1/2 bunch asparagus spears
olive oil, salt and pepper

Spread the mustard over the puff pastry, leaving about a half inch on all sides. Top that with pesto, followed by hummus. Trim the asparagus spears and lay them on top of the hummus. Drizzle the asparagus with olive oil, salt and pepper. Fold in the edges of the tart, and bake at 400 for 25 minutes.

***

Death by Raspberry Chocolate Roll

1 sheet puff pastry, thawed
1/4 cup dark chocolate peanut butter spread (or nutella, optional)
1/4 cup raspberry jam
2 handfuls mini chocolate chips
raw sugar for sprinkling

Oil a baking pan well. Sprinkle your working surface with raw sugar. Place the puff pastry on top. Spread the dark chocolate spread on top, followed by the raspberry jam. Sprinkle generously with chocolate chips. Roll up lengthwise, then place in baking dish. Bake at 400 for 25 minutes.

***

Easy Spanakopita

1 sheet puff pastry, thawed
2 pounds baby spinach
1/2 bunch asparagus, diced
1/2 cup kalamata olives, minced
1/2 pkg powdered pesto mix (or 1/4 cup pesto)
1 cup cheese curds OR 1/4 cup hummus
1/4 cup diced artichoke hearts (optional)

Steam/microwave the spinach until dark green and wilted. Mix with the diced asparagus, olives, pesto and cheese curds (or hummus and artichoke hearts). Top with puff pastry and bake for 40 minutes at 350.

Cheezy Vegan Hash Brown Casserole

1 batch Hurry Up Vegan Alfredo Sauce
1 tsp curry powder
1/3 cup hummus
12 oz. frozen hash browns
1 cup frozen peas (or shelled edamame)
1 cup french fried onions

Blend up the ingredients for the alfredo sauce for 1-2 minutes, or until very smooth, adding the curry powder and hummus at the end. Mix the sauce with the hash browns and peas in a well-oiled casserole dish. Top with french fried onions and bake at 350 for 45 minutes, or until hot and bubbly.

Hurry-Up Vegan Alfredo Broccoli Pasta

I needed something that was quick and easy, and this fit the bill. Damn simple. Adapted from VeganYumYum.

1 cup plain soy milk
1/3 cup raw, unsalted cashews
1/4 cup nutritional yeast
1 Tbsp white miso + 1 Tbsp caper brine + 1 tsp salt (the original called for 3 Tbsp soy sauce, but I didn't have any)
2 Tbsp Earth Balance margarine
1 Tbsp tahini
1 Tbsp lemon juice
2 tsp stone-ground mustard
1/2 tsp smoked paprika
1 pinch nutmeg
4 cloves roasted garlic (optional)
a handful of basil leaves (optional)

1 head broccoli, chopped

Cook whatever pasta you desire (I used a mixture of small shells and fettucine) in salted water. Steam or microwave the broccoli until tender, and then chop into small bits. Blend all the sauce ingredients in a blender for 2-3 minutes, or until very smooth. Return the drained pasta to the pot with the broccoli and sauce and stir until heated through. Top with black pepper and serve immediately.

Vegan BBQ Ribs

A quick and easy protein fix. Adapted from the original recipe at Fat Free Vegan.

1 cup + 2 Tbsp vital wheat gluten
1 teaspoon paprika (smoked or otherwise)
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1/8 tsp cayenne pepper (or 1/4 tsp chipotle pepper powder)
1/2 tsp salt
3/4 cup water
4 tablespoons creamy peanut butter (or peanut sauce, or tahini)
1 tsp soy sauce
1 tsp Liquid Smoke
a whole lot of barbecue sauce

Preheat oven to 375 degrees.

Combine the wheat gluten, paprika, nutritional yeast, onion powder, garlic powder and salt in a large bowl. In a smaller bowl, add the water to the peanut butter bit by bit until it's smoothly incorporated (or use a stick blender to do it fast). Add the liquid smoke and the soy sauce (if using) and mix well.

Add the wet mixture to the dry mixture and mix well. Knead for a few minutes, then press into a lightly oiled baking dish until it's 1/2 inch thick. Use a pizza cutter to cut into strips roughly 3/4-inch wide.

Bake for 20 minutes. Paint the top side generously with BBQ sauce. Bake for 5 minutes. Flip, paint with BBQ and bake for 5 more minutes.

Serve slathered with extra BBQ.

Roasted Potatoes & Sausage

Couldn't be easier. Just chop, toss, bake and eat.

4-6 cups various potatoes, cut into 1/2-inch chunks or smaller
2 Tofurkey Italian Sausages, chopped (or homemade pinto bean sausages)
4-6 cloves garlic, chopped
1 tsp fresh thyme
1/4 tsp dried sage
hefty sprinkle of salt & pepper
3 Tbsp margarine
2 Tbsp olive oil
1 Tbsp stone-ground mustard

Combine everything in a covered oven-safe dish (I used my cast-iron Dutch oven) or a foil packet. Roast at 400 degrees for 30 minutes and serve.

Curry Pumpkin Soup

This is a thick, spicy, creamy soup. Perfect for fall evenings.

1 onion, diced
1 Tbsp olive oil
1/4 tsp each chili powder & garam masala
1/2 tsp salt
1 tsp Thai red curry paste
2/3 c apple cider
4 cups cooked pumpkin
1/2 cup chickpeas (optional)
1 Tbsp lime juice
2 Tbsp peanut butter (optional)
1 cup plain soy milk

Saute the onion in the olive oil until translucent. Add the spices and salt and cook for another minute. Add the cider and pumpkin, lime juice and chickpeas and cook for 5 minutes or so. Lower heat to low. Stir in the peanut butter and soy milk and stir just until heated through. Taste and adjust seasonings as you like. I sometimes add applesauce, agave nectar, orange juice, etc. to balance out the sweet and tart tastes.

Sweet Chili Tofu & Roasted Broccoli

1 block super-firm tofu (I use Wildwood's High-Protein), cut into 1/4-inch-thick triangles
1 cup sweet chili sauce
a drizzle of roasted sesame oil
a hefty sprinkle of salt
1 handful sesame seeds (optional)

Lay the tofu triangles in a baking dish and put everything else on top. Marinate for at least 30 minutes and up to overnight. Put the whole shebang in the oven at 400 degrees and bake for 30 minutes.

1 head broccoli
hefty drizzle of olive oil
hefty sprinkle of salt
2 Tbsp lemon juice
2 cloves garlic, chopped

Combine all ingredients in a covered oven-safe dish (or a foil packet) and put in the oven with the tofu. Cook for 15 minutes, or until tender.

Vegan MoFo Survey

1. Favorite non-dairy milk?
I'm a big fan of hemp milk, but it's so expensive that I usually end up with vanilla Silk soy. If I weren't so lazy, I'd make my own more often.

2. What are the top 3 dishes/recipes you are planning to cook?
Pumpkin curry soup, sweet chili tofu w/ roasted broccoli and the Veganomicon chickpea patties.

3. Topping of choice for popcorn?
Chipotle Tobasco and sugar.

4. Most disastrous recipe/meal failure?
There have only been a few things that were so awful we literally could not eat them. I've blackened the bottoms of things a few times.

5. Favorite pickled item?
I heart pickles so much. Picking a favorite is really difficult. I like spicy garlic dills, and chow chow, and those little tiny bumpy pickles.... mmm.

6. How do you organize your recipes?
It's a hodge-podge of e-mails, text files, Google Reader favorites, our own custom database, and cookbooks.

7. Compost, trash, or garbage disposal?
All three, but the garbage disposal much less than the other two.

8. If you were stranded on an island and could only bring 3 foods… what would they be (don’t worry about how you’ll cook them)?
Avocado, peanut sauce and tamarind.

9. Fondest food memory from your childhood?
My mom would make angel food cake and order in pizza on my birthday. I loved both of those things, and we never had them any other time.

10. Favorite vegan ice cream?
Purely Decadent’s Cookie Dough, bar none.

11. Most loved kitchen appliance?
My stick blender is the most amazing accessory ever.

12. Spice/herb you would die without?
Fresh basil.

13. cookbook you have owned for the longest time?
The Better Homes and Gardens plaid book. It was always in our house growing up.

14. Favorite flavor of jam/jelly?
Strawberry-rhubarb, though I'm enjoying the chipotle and basil flavored jellies we got this year. Ooh, and garlic jelly is divine.

15. Favorite vegan recipe to serve to an omni friend?
My vegan sticky buns are legendary. The boy loves to serve tofu & gluten w/ tomatoes on soba. It's totally out there for omnis but oh so delicious.

16. Seitan, tofu, or tempeh?
Seitan. Love it love it.

17. Favorite meal to cook (or time of day to cook)?
Like most everything else, I prefer to cook in the afternoon, when I have the most energy.

18. What is sitting on top of your refrigerator?
Cabinets!

19. Name 3 items in your freezer without looking.
Pumpkin, sweet corn and bananas.

20. What’s on your grocery list?
I very rarely make lists unless I have specific recipes in mind. That said, we are dangerously low on salsa and canned beans.

21. Favorite grocery store?
Gateway Market in Sherman Hill.

22. Name a recipe you’d love to veganize, but haven’t yet.
Popeye's chicken strips. Fried spicy crunchy deliciousness.

23. Food blog you read the most. Or maybe the top 3?
Slashfood, Yeah, That Vegan Shit, Post Punk Kitchen

24. Favorite vegan candy/chocolate?
I'm totally addicted to vegetarian gummi bears.

25. Most extravagant food item purchased lately?
Hmm... I buy my food pretty cheap, but I splurge on wine and fancy jellies.

26. Ingredients you are scared to work with?
Corn smut.

This photo inspires me. I’ve been doing a lot of cooking once a week lately… it saves my sanity and makes sure my ravenous boy has things to snack on. I’ve been seriously thinking about a batch of Veganomicon chickpea patties lately. I could freeze them and have them for quick dinners throughout the week.

I also have to confess that lately, I’ve been really craving the PPK’s pinto bean sausages. I sense a day of cooking in my future….

via Cookin’ For The Weekend at Don’t Eat Off The Sidewalk!

Pumpkin-Chevre Empanadas & Spiked Honey Cider

1 tsp olive oil
1 clove garlic, diced
1/4 tsp each cumin & chili powder
1 can black eyed peas OR black beans
1/4 cup salsa
1/2 cup frozen corn
1-1/2 cups pureed pumpkin
1 can diced green chiles, drained (optional)
2 oz. Northern Prairie Chevre (Summertime Salsa flavor preferred)
1 batch Gateway Market pizza dough or 1 sheet puff pastry, thawed
cornmeal for sprinkling

Preheat the oven to 425. Sprinkle a pizza stone with cornmeal and roll/stretch out the dough into 1 large or 2 medium-sized discs (you can make as many as you want, but I'm lazy and only do two at most).

Heat the olive oil over medium heat. Saute the garlic for 1 minute, or until fragrant. Add the cumin & chili powder, beans, salsa, corn, chiles and pumpkin and cook for 3-5 minutes, or until heated through.

Place dollops of the goat cheese down the center of the pastry. Top with the bean/pumpkin mixture, and fold the dough over to seal into half-moons. Bake for 15 minutes, or until the pastry is golden brown.

***

Spiked Honey Cider

Mix equal parts:
Sutliff apple cider
Summerset mead

Add a tablespoon of grenadine, if desired. Serve hot or cold.