bantambb:

My kid is home sick from school, it is nice and cold and rainy on this end of July Wednesday, an I just finished hand pitting two and a half pounds of cherries. My hands still look like I killed someone. Gonna make some sort of #vegan cherry cobbler/pie/crumble… Not sure, but whatever it is it will have some super tasty cherries. These guys are delicious!

bantambb:

My kid is home sick from school, it is nice and cold and rainy on this end of July Wednesday, an I just finished hand pitting two and a half pounds of cherries. My hands still look like I killed someone. Gonna make some sort of #vegan cherry cobbler/pie/crumble… Not sure, but whatever it is it will have some super tasty cherries. These guys are delicious!

Tagged: vegan, bantambb, .
bantambb:

Dinner tonight. Black bean and jackfruit “tacos”. I used lettuce for the shell. Inside: garlicky cashew cream, cilantro, onions, jalapeño, red/green cabbage with lime juice, corn kernels, black beans, and jackfruit “carnitas”, and topped with habenero hot sauce. all #vegan and all amazing!

bantambb:

Dinner tonight. Black bean and jackfruit “tacos”. I used lettuce for the shell. Inside: garlicky cashew cream, cilantro, onions, jalapeño, red/green cabbage with lime juice, corn kernels, black beans, and jackfruit “carnitas”, and topped with habenero hot sauce. all #vegan and all amazing!

Tagged: vegan, bantambb, .
bantambb:

Might not be the best picture or the prettiest one, but tonight’s dinner sure tastes awesome! #vegan lentil loaf and garlic mashed potatoes topped with mushroom gravy. Hits the spot for a nice Sunday dinner.

bantambb:

Might not be the best picture or the prettiest one, but tonight’s dinner sure tastes awesome! #vegan lentil loaf and garlic mashed potatoes topped with mushroom gravy. Hits the spot for a nice Sunday dinner.

Tagged: vegan, bantambb, .
bantambb:

My #homemade #vegan “ramen” dinner tonight was perfectly amazing! I made a stock with veggie broth/water shiitake mushrooms and kombu. Let that simmer together then added some red miso paste to the mix and some soy sauce. Cooked up some soba noodles, added to the bowl, and added crimini mushrooms, thinly shaved carrot slices, shiitake mushrooms, fresh beet greens, scallions and a few shakes of dried seaweed/sesame seeds/sea salt spice mix and a spicy dried Japanese chili mix/powder. Served with a ramen inspired side dipping sauce or ponzu/soy/rice wine vinegar/lime juice.

bantambb:

My #homemade #vegan “ramen” dinner tonight was perfectly amazing! I made a stock with veggie broth/water shiitake mushrooms and kombu. Let that simmer together then added some red miso paste to the mix and some soy sauce. Cooked up some soba noodles, added to the bowl, and added crimini mushrooms, thinly shaved carrot slices, shiitake mushrooms, fresh beet greens, scallions and a few shakes of dried seaweed/sesame seeds/sea salt spice mix and a spicy dried Japanese chili mix/powder. Served with a ramen inspired side dipping sauce or ponzu/soy/rice wine vinegar/lime juice.

Tagged: vegan, homemade, bantambb, .
bantambb:

Made #vegan sushi last night for dinner. Might have gone a little over board. Made 14 rolls for 3 people… Needless to say we were not hungry after we ate! Thanks amber and Jeff for helping make, eat, and enjoy the meal!

vegan sushi night! Made far too many rolls with my dear friends whom have been more than amazing to let me stay with them in Portland while I get back to work and find a place to live. So I wanted to do something nice for them in return. Made a ton of rolls! One was a “jalapeño popper” with roasted jalapeños, vegan cream cheese and cucumber. Another was a take on a roll from a vegan sushi place in LA, chickpeas mashed up with veganaise, siriacha, and coconut aminos, topped with avocado and more siriacha mayo sauce and green onions. Then a sesame garlic tempeh with sautéed shitaki mushrooms topped with avocado and miso mayo. And then there was the roasted asparagus and garlic with fried onion tofu topped with wasabi mayo… Seriously, these turned out amazing!!!

bantambb:

Made #vegan sushi last night for dinner. Might have gone a little over board. Made 14 rolls for 3 people… Needless to say we were not hungry after we ate! Thanks amber and Jeff for helping make, eat, and enjoy the meal!

vegan sushi night! Made far too many rolls with my dear friends whom have been more than amazing to let me stay with them in Portland while I get back to work and find a place to live. So I wanted to do something nice for them in return. Made a ton of rolls! One was a “jalapeño popper” with roasted jalapeños, vegan cream cheese and cucumber. Another was a take on a roll from a vegan sushi place in LA, chickpeas mashed up with veganaise, siriacha, and coconut aminos, topped with avocado and more siriacha mayo sauce and green onions. Then a sesame garlic tempeh with sautéed shitaki mushrooms topped with avocado and miso mayo. And then there was the roasted asparagus and garlic with fried onion tofu topped with wasabi mayo… Seriously, these turned out amazing!!!

Tagged: vegan, bantambb, .
bantambb:

Made my first homemade #vegan “chicken” pot pie tonight. Yummy homemade crust, gardein “chicken”, carrots, peas, corn, broccoli, onions, and and homemade gravy.

bantambb:

Made my first homemade #vegan “chicken” pot pie tonight. Yummy homemade crust, gardein “chicken”, carrots, peas, corn, broccoli, onions, and and homemade gravy.

Tagged: vegan, bantambb, .
hipsterfood:

This month we had the opportunity to try out a bunch of recipes from the upcoming cookbook, Brassicas, by Laura B. Russel. Even though it’s not a vegan cookbook, it’s a great showing of vegetable-heavy recipes that are really easy to veganize. As the title suggests, all of the recipes are centered around the brassica family, including some cabbages, kale, broccoli, cauliflower, brussels sprouts and much more. Those are some of my favorite foods, so I had to try this book out.
The two I tried this week were the roasted broccolini & the mizuna salad - both require roasting but are perfect for this time of year, when we’re on the cusp of spring. They’re hearty but fresh, and both very flavorful despite the minimal ingredients. I whipped them both up together in less than 30 minutes and they turned out really well. Try these out, and if you dig them as much as I did, grab the book for yourself by pre-ordering it (for release April 8th) through Ten Speed Press right here.
Note: these are the veganized versions of the full recipes in the book.
Mizuna Salad with Cumin-Roasted Cauliflower
Serves 4
1 small head cauliflower, cored and cut into bite-size florets (about 4 cups)
5 tablespoons olive oil (divided)
3/4 teaspoon kosher salt (divided)
1 3/4 teaspoons ground cumin (divided)
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey - we instead used maple syrup, or you could use Honee, which we love & mentioned in our holiday gift-guide
1/4 teaspoon freshly ground black pepper
1 large bunch mizuna, large stems removed, or 1 (5-ounce) package baby arugula (about 12 cups loosely packed)
4 fresh or dried dates, pitted and finely chopped (about 1/2 cup)
Preheat the oven to 450°F. Put the cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt and 1-1/2 teaspoons of the cumin, and toss to coat evenly, then spread in a single layer. Roast the cauliflower, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook. 
While the cauliflower is roasting, make the dressing: In a small bowl, whisk together the lemon juice, honey, the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and the pepper. Whisk in the remaining 3 tablespoons olive oil. 
In a serving bowl, combine the roasted cauliflower, mizuna, and dates, drizzle with the dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.
I loved this salad and ate two huge plates of it - the dressing is bright, the dates are perfect sweet bites, and the cumin-roasted cauliflower has just the right amount of seasoning.



Roasted Broccolini with Winey Mushrooms
Serves 4
11/2 pounds broccolini (2 large bunches), ends trimmed
4 tablespoons olive oil (divided)
1 teaspoon kosher salt (divided)
1 small sweet onion, finely diced
8 ounces cremini or other mushrooms, thinly sliced 
1/4 cup dry white wine or vermouth 
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving - we used this amazing Treeline hard cheese, you can also get our almond parmesan recipe here
Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper. 
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
The broccolini was a nice crispy contrast to the perfectly cooked mushrooms - I think I’ll be making mushrooms like this all the time now. Overall this would make a great side-dish at a big meal, maybe with some rice or a stew, but it’s definitely good enough to eat on its own as well.



Reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.

hipsterfood:

This month we had the opportunity to try out a bunch of recipes from the upcoming cookbook, Brassicas, by Laura B. Russel. Even though it’s not a vegan cookbook, it’s a great showing of vegetable-heavy recipes that are really easy to veganize. As the title suggests, all of the recipes are centered around the brassica family, including some cabbages, kale, broccoli, cauliflower, brussels sprouts and much more. Those are some of my favorite foods, so I had to try this book out.

The two I tried this week were the roasted broccolini & the mizuna salad - both require roasting but are perfect for this time of year, when we’re on the cusp of spring. They’re hearty but fresh, and both very flavorful despite the minimal ingredients. I whipped them both up together in less than 30 minutes and they turned out really well. Try these out, and if you dig them as much as I did, grab the book for yourself by pre-ordering it (for release April 8th) through Ten Speed Press right here.

Note: these are the veganized versions of the full recipes in the book.

Mizuna Salad with Cumin-Roasted Cauliflower

Serves 4

  • 1 small head cauliflower, cored and cut into bite-size florets (about 4 cups)
  • 5 tablespoons olive oil (divided)
  • 3/4 teaspoon kosher salt (divided)
  • 1 3/4 teaspoons ground cumin (divided)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey - we instead used maple syrup, or you could use Honee, which we love & mentioned in our holiday gift-guide
  • 1/4 teaspoon freshly ground black pepper
  • 1 large bunch mizuna, large stems removed, or 1 (5-ounce) package baby arugula (about 12 cups loosely packed)
  • 4 fresh or dried dates, pitted and finely chopped (about 1/2 cup)
  1. Preheat the oven to 450°F. Put the cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt and 1-1/2 teaspoons of the cumin, and toss to coat evenly, then spread in a single layer. Roast the cauliflower, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook. 
  2. While the cauliflower is roasting, make the dressing: In a small bowl, whisk together the lemon juice, honey, the remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and the pepper. Whisk in the remaining 3 tablespoons olive oil. 
  3. In a serving bowl, combine the roasted cauliflower, mizuna, and dates, drizzle with the dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.

I loved this salad and ate two huge plates of it - the dressing is bright, the dates are perfect sweet bites, and the cumin-roasted cauliflower has just the right amount of seasoning.

image

Roasted Broccolini with Winey Mushrooms

Serves 4

  • 11/2 pounds broccolini (2 large bunches), ends trimmed
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 1 small sweet onion, finely diced
  • 8 ounces cremini or other mushrooms, thinly sliced 
  • 1/4 cup dry white wine or vermouth 
  • 1/4 teaspoon freshly ground black pepper
  • Grated Parmesan cheese, for serving - we used this amazing Treeline hard cheese, you can also get our almond parmesan recipe here
  1. Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
  2. In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper. 
  3. Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

The broccolini was a nice crispy contrast to the perfectly cooked mushrooms - I think I’ll be making mushrooms like this all the time now. Overall this would make a great side-dish at a big meal, maybe with some rice or a stew, but it’s definitely good enough to eat on its own as well.

image

Reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.

Vegan jackfruit “carnitas” enchilada casserole. Corn tortillas, refried beans, roasted cumin potatoes, roasted poblano peppers, jackfruit “carnitas”, daiya cheese (mozz and cheddar), homemade tomatillo and roasted peppers sauce, and topped with fresh.cilantro and cashew cream. Verdict: ABSOLUTELY FANTASTIC! 

Vegan jackfruit “carnitas” enchilada casserole. Corn tortillas, refried beans, roasted cumin potatoes, roasted poblano peppers, jackfruit “carnitas”, daiya cheese (mozz and cheddar), homemade tomatillo and roasted peppers sauce, and topped with fresh.cilantro and cashew cream. Verdict: ABSOLUTELY FANTASTIC! 

bantambb:

tonights dinner: #vegan bbq “chicken” pizza. With garlic “butter”, bbq sauce, caramelized onions, mushrooms, Roma tomatoes, green onions, daiya mozzarella, chick’n, and chives. Homemade whole wheat dough (vegan with a vengeance recipe). #veganfoodporn

Reblogging from my main blog. This pizza was OUT OF THIS WORLD!!

bantambb:

tonights dinner: #vegan bbq “chicken” pizza. With garlic “butter”, bbq sauce, caramelized onions, mushrooms, Roma tomatoes, green onions, daiya mozzarella, chick’n, and chives. Homemade whole wheat dough (vegan with a vengeance recipe). #veganfoodporn

Reblogging from my main blog. This pizza was OUT OF THIS WORLD!!

bantambb:

Homemade #vegan Thai for dinner! Tom yum and pad Thai. Washed down with #widmer citra blonde. Going to shovel it into my mouth now!

bantambb:

Homemade #vegan Thai for dinner! Tom yum and pad Thai. Washed down with #widmer citra blonde. Going to shovel it into my mouth now!

Tagged: widmer, vegan, .

My poor neglected food tumblr!

I just got the Ninja blender for Christmas and have been going nuts already with it! LOVE! AND AND AND AND My dear friend gave me four fabulous vegan cook books last night because she is cleaning her shelves to get ready to move.

The Asian Vegan Kitchen by Hema Parekh

Blissful Bites by Christy Morgan

The Artful Vegan, Fresh Flavors from the Millennium Restaurant by Eric Tucker, Bruce Enloe and Amy Pearce

and, Vegan Fusion World Cuisine, recipes from Blossoming Lotus restaurants (Hawaii and Portland) by Mark Renfeld and Bo Rinaldi

bantambb:

I made vegan waffle for breakfast this morning. Never made waffles before (only ever made pancakes because I never had a waffle iron, that is, until I moved back home!)
Made it based off a recipe I found on Vegweb. The recipe uses apple sauce in place of egg/butter. I also left out the berries (did not have any), but added in vegan chocolate chips and vanilla extract. The I sifted vegan powdered sugar over the top and served with real maple syrup.
YUM!

bantambb:

I made vegan waffle for breakfast this morning. Never made waffles before (only ever made pancakes because I never had a waffle iron, that is, until I moved back home!)

Made it based off a recipe I found on Vegweb. The recipe uses apple sauce in place of egg/butter. I also left out the berries (did not have any), but added in vegan chocolate chips and vanilla extract. The I sifted vegan powdered sugar over the top and served with real maple syrup.

YUM!

Baked tempeh salad wrap w/baked sweet potato fries and spicy veganaise fry dip.

Tagged: vegan, vegetarian, food, fries, .

Alright, So tonight’s dinner was a page out of something like a Betty Crocker recipe book. I felt like this was something a little housewife in the 60’s would have made for her family for some reason!

Tonight’s dinner: Gardein Beef-less tips with broccolini, peas, and fusilli pasta, in gravy.

  • 1 1/2 cups uncooked Fusilli pasta (spiral)
  • 1 pkg Gardein’s frozen beef-less tips
  • 1 cup fresh broccolini chopped into 1/2 inch pieces
  • 1/4 cup frozen peas
  • 1/4 cup sweet onion finely chopped
  • 1- 1 1/2 tbsp chopped garlic (I like garlic so I put in the 1 1/2 tbsp)
  • 1 1/2 cup vegetable stock
  • 1 tbsp braggs liquid aminos
  • 2 tsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 2 tbsp flour
  • 2 tsp apple cider vinegar

In large pot, cook pasta till nearly done. Drain and set aside

In large saucepan, heat 1 tbsp oil and brown beef-less tips on all sides on med-high heat. Turn down heat to med and add chopped onions. Continue cooking till onions are soft and translucent. Add chopped broccolini, peas, and chopped garlic. Add 1 cup of vegetable stock, cover and cook 10 minutes.

In separate saucepan, heat remaining veggie stock. Slowly whisk in flour and nutritional yeast until fully incorporated and there are no lumps. Add the braggs, Worcestershire sauce, and apple cider vinegar, and stir till mixed. Gravy should start to thicken. If too thick, add more vegetable stock or water, if not thick at all, slowly add more flour, stirring constantly until the desired thickness. 

Add pasta to the beef-less tips and vegetables. Pour gravy over top and mix until pasta and gravy are fully mixed with beef and veggies. Serve hot and enjoy!

Very much Oliver approved! Two bowls later and he was still asking for more! Except I don’t think he was a huge fan of the peas :( 

(forgot to take a picture before we started eating, so I leave you with what was left in the pan and Oliver’s empty bowl

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