Monthly Archives: February 2014

Baked Potato and Greens Soup with Potato-Wedge Croutons

I know it’s been a while since Valentines Day, but I never finished sharing courses with you!

I left off on the second course – appetizers – so I still owe you courses 3-6!

Here’s the soup course (from the incredible Veganomicon), which was absolutely delicious, by the way. It made tons, so we had leftovers for days !

Baked Potato and Greens Soup

Sorry the picture’s blurry! I was in a hurry to get it served and eat it up!

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Zucchini Un-crabby Cakes

Last night’s appetizer course consisted of these “crab cakes” (click the link for the recipe!) and remoulade sauce from Skinny Bitch in the Kitch.

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Here’s the recipe for the remoulade sauce. If you’re like me, you’ll half it – ’cause this will make a lot of sauce!

Ingredients
1 cup vegan mayo (VEGENAISE FOREVER)
2 tbsp lemon juice
2 tbsp finely chopped chives
1 tbsp Dijon mustard
1 tbsp prepared horseradish (I used Bubbie’s. It was hard to find prepared horseradish that didn’t contain egg, so I figured this was worth mentioning.)
1 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp fine sea salt
1/4 tsp white pepper

The How To
Whisk all ingredients together in a medium bowl and store in refrigerator until ready to serve!

Tips:
Skinny Bitch in the Kitch also has a recipe for vegan crab cakes. I was going to try it out, but it called for some ingredients I couldn’t easily get my hands on (kelp powder and parsnips), but I really liked the recipe I found online!

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Mint Sugar for Fruit Salad

For Valentine’s Day, I have a tradition of making a six-course meal for my hubby. I think I’ll post about each course…
I took pictures of courses 2 through 6, but I forgot to capture number 1!

I’ll tell you about it anyway.

The first course was the fruit course.
I served a fruit salad of equal parts halved green grapes, white nectarine chunks, and blackberries, and I sprinkled the portions with this:

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Mint Sugar!

Ingredients
1 handful washed and dried fresh mint leaves
3 tbsp raw sugar

The How To
Pulse both ingredients in a food processor until well combined.
It should look like dark green sugar. 🙂

I normally don’t put sugar in my fruit salad, because – duh – fruit is sweet, but this was fun.

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Amazing Lentil Loaf

I made Lentil Loaf from The Simple Veganista’s blog last night, and it was incredible.

Just look at this beautiful thing!

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The only thing I did differently was use a spicy BBQ sauce as a glaze in place of the glaze mentioned on the blog. I also left out the celery because I didn’t have any. :\

I was floored at how yummy and easy this was. No crazy ingredients or anything!

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Wheat-Free Banana Oat Pancakes

I recently learned that you can make your own oat flour by food-processing uncooked oats.
I was skeptical about making pancakes with said flour at first, but they came out awesome!

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Tofu-Based White Sauce

What I really wanted for dinner tonight was some “cheesy” pasta, but I don’t have any vegan cheese laying around at the moment, and I’m out of nutritional yeast. *gasp*
The horror!

Anyway, I had extra-firm tofu and almond milk, so here’s what I did.

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Overnight Apple-Cinnamon Oatmeal

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I’ve been using my crockpot exclusively for beans for the past two years. Poor thing! I figured it was time I gave it some new ingredients to work with.

I tweaked a this recipe for Overnight Apple-Cinnamon Oatmeal from Fresh from the Vegan Slow Cooker, and it’s probably the best oatmeal I’ve ever had. Seriously. It’s creamy, caramely, appley goodness, and I think you should try it!

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