Recipe Roundup

This is week twelve of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

I feel bad for neglecting this blog for a month, but hopefully soon I'll be posting recipes and some book reviews again. I had a long relaxing holiday with family, and then ran my second marathon (my first as a vegan!) in Disney, so it's been an eventful month for me.

• Vegan Tapioca Pudding - Vegalicious is the first vegan food blog I started reading back when I was trying to figure out what to cook for dinner for my vegan boyfriend (I was only vegetarian at the time). Their newest delight is tapioca pudding which I put to the test on some pearls I had sitting in the pantry for almost a year. The pudding was superb, and I would recommend not to use the cornstarch as the pudding gets very thick with just the tapioca, especially after it cools.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven, Eight, Nine, Ten, Eleven

Recipe Roundup

This is week eleven of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Spent Grain Bread - Jeff is making a certain fermented beverage that makes use of grains (it's going to be a Christmas gift this year, hence the high level of secrecy regarding its exact identity). There was an awful lot of spent grain left over, so he froze it in 3 cup batches to make this bread with when we want it. Jeff actually used the 3 cups in two loaves, so I would recommend halving the amount of spent grain in the recipe.


• Upside Down Jam Cake - This one is kind of cheating because I haven't made it yet, but I plan on making it tonight. I plan to use some homemade blueberry jam that's been sitting in the fridge forever, and for the cake recipe use the basic vanilla cupcake recipe from Vegan Cupcakes.


• Lentil Loaf - Jeff loves lentils and decided to make this loaf. It has a huge amount of ingredients which was kind of intimidating, but most of them are spices. I really liked the loaf until we put the lentils in (not being a huge fan of them myself), but it was tasty. I could see making this with okara "meat" in the place of the lentils.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven, Eight, Nine, Ten

Recipe Roundup

This is week ten of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Savory Tofu Sauce for Pasta - Jeff made this the other day and it was rich, creamy and delicious. Also super easy.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven, Eight, Nine

Recipe Roundup

This is week nine of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Pickled Watermelon Radish - I picked some watermelon radishes up at the last farmers' market we'll be having in Boston until late May (sad), and decided to try them pickled. By about three days later Jeff was already wolfing them down so I'd say this recipe was a success. By the way, four smallish radishes made a quart of pickles so I doubled the recipe. That didn't leave enough liquid to cover the radishes so I just filled it to the top with water after adding all of the other ingredients.


• Cranberry Fudge Pie - I veganized this by using the cream from one can of coconut milk instead of cow cream. This was such a huge hit at Thanksgiving and I was almost worried that all of my non-vegan relatives would gobble it up before I got a slice. Although I wound up putting most of the cranberry sauce on top I would definitely tone it back (maybe more than the 1.5 cups it calls for though) as the bitterness from the cranberries tends to dominate over the sweetness from the fudge.


• Tofu Turkey - Jeff and I made the tofu turkey recipe on this page. We did it last year as well and I'd say it makes an excellent recipe for Thanksgiving!

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven, Eight

Recipe Roundup

This is week eight of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Fresh Gnocchi - We didn't have many potatoes, so we put a lot of effort into making an appetizer. This would be a great idea to make in bulk, and then freeze the leftovers.


• Tofu Pot Pie - I made this with pumpkin instead of sweet potato. I had really built this up in my mind so much, that nothing would have lived up. I liked it much better the next day.


• Beet-eroni (Faux Pepperoni) - I used big (normal sized?) beets and roasted them over an hour and they never soaked up all the liquid. They were still delicious on pizza. Two beets yielded tons of leftovers so I would recommend only using one beet if you've got something bigger than a golf ball.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six, Seven

Recipe Roundup

This is week seven of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Jeff and I had a Halloween party, and served black bean and corn salsa, blueberry banana bread, brownies, and also foccacia, pizza rolls and hummus (recipes not online).


• Roasted Corn Soup - Jeff and I cheated and used frozen corn, we also don't have an immersion blender so we just used our food processor. We served this with baked potatoes, and wound up mashing our potatoes into the soup for extra deliciousness.

Check out previous Recipe Roundups: One, Two, Three, Four, Five, Six

Recipe Roundup

This is week six of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Vegan "Cheese" Breadsticks - Simple and delicious. I skipped the onion and added a drizzle of olive oil instead, and used a heaping tablespoon of roasted garlic. This is seriously the easiest yeast breadstick recipe ever, and you could whip them up an hour or so before dinner.


• Thai Coconut Soup - A good choice when Jeff and I wanted soup and didn't have much produce to use. I skipped the peanut butter because I personally hate that stuff.


• Acorn Squash Alfredo Sauce - This meal was very simple, tasty and the best part is that it made enough for left-overs so I didn't have to worry about making lunch the next morning. I would probably use only 1 tbsp or less of the mustard as I feel that flavor somewhat overwhelmed.


• Tomato Soup - This soup was very tasty, and simple to make. Next time I'd probably peel the tomatoes first as the peel (even blended) has a magic ability to get stuck in my braces.

Check out previous Recipe Roundups: One, Two, Three, Four, Five

Recipe Roundup

This is week five of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Rustic Three Squash Soup - Jeff and I roasted a butternut and buttercup squash for an hour, added roasted garlic and a piece of roasted yellow pepper, and added 2 cups of soymilk. We didn't use the food processor so it came out very thick, but delicious. This was a good opportunity to use some of our apple sauce.


• Roasted Peppers - See above recipe. Neither Jeff nor I had ever roasted a pepper before. Very simple, but I let Jeff do the dirty work as I'm afraid of burning my fingers off.

Check out previous Recipe Roundups: One, Two, Three, Four

Recipe Roundup

This is week four of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Vegan Banana Blueberry Muffins - I didn't use very ripe bananas so these muffins weren't terribly awesome. I did add a little bit of oil but they still had a very dense crumb.


• Vegan Pumpkin Spice Latte - I tried this with chai tea and some pumpkin puree I just made (which was more stringy than puree), and it was okay but not great. I think real puree would have made it much yummier.


• Pumpkin Puree - I had three pie pumpkins, which probably yielded a quart of puree a piece.


• Pumpkin Butter - Two out of three of my pie pumpkins went into pumpkin butter which is now in the freezer.


• Blueberry Breakfast Cake - This wins the recipe of the week award. I know the website is fat free vegan, but I used oil instead of applesauce and this cake had the best mouthfeel ever, even though it was very crumbly. Jeff and I gobbled this one up real fast, I never expected something made from oat and whole wheat flour to taste so good.

Check out previous Recipe Roundups: One, Two, Three

Recipe Roundup

This is week three of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Pancakes - The easiest, most reliable pancake recipe I've used.


• Small Batch Pickled Green Tomatoes - Jeff and I have a glut of green tomatoes, due to planting our garden too late in the season to have them ripen before first frost. I made two times this recipe using only 7 out of dozens of green orbs. Time will tell how delicious it is!


• Green Tomato and Red Onion Relish - The remaining large green tomatoes weighed 7.5 pounds which was perfect for tripling this recipe.


• Vegan Agave Cornbread Muffins - I didn't have any neutral flavored oils on hand and without oil these were a little "hearty," but nothing that wasn't remedied by putting on a little Earth Balance after baking. I would also double this recipe as I basically had mini muffins using the 6 serving recipe.

Check out previous Recipe Roundups: One, Two

Recipe Roundup

This is week two of the weekly Recipe Roundup, where I post the online recipes I've used over the past week.

• Brown Sugar - Brown sugar is made by adding molasses to cane sugar. To me, that's a pretty strange thing to do, because molasses and cane sugar come from the same place - sugarcane. You can either buy raw sugar to completely circumvent this process, or buy the two finished products (cane sugar and molasses) and add them together to make brown sugar. Brown sugar isn't something I have ever seen sold in bulk, it hardens in the pantry, and it's super easy to make your own, so why buy it?


• Almond Milk - Since making my own soy milk, I have become wary of the commercial stuff. What do they do to it to make it taste completely unlike soybeans? One of the many additives is tons of sugar. Almond milk is easy to make and super healthy. All you need are a blender, cheesecloth, almonds and patience.


• Homemade Applesauce - I just made this recipe with 12 pounds of Cortland apples and got 1 gallon. I would definitely not recommend making this sauce with Cortlands, even though mine came out delicious. I will go apple picking later this month and will get a variety better suited to sauce and try this again. Good sauce varieties include: Macoun, McIntosh, Rome, Crispin, Golden Delicious, Jersey Mac, Northern Spy and Newton Pippin.
  

Check out previous Recipe Roundups: One

Recipe Roundup

I've decided to start including a post with some great recipes I've tried and used from other websites every (hopefully) Saturday.

• Healthy Miso Gravy - I've been making this gravy and mixing it with macaroni to make a fast version of mac and cheese, something I've been craving a lot lately. I imagine it would also be delicious as an actual gravy!


• Vegan Cinnamon Bread - I made this in the evening for breakfast the next morning, and it is quite delicious! I'm usually wary of any recipe that calls for over a stick of butter, and I probably used half a stick total without any noticeable lack of flavor.


• Chai Latte, Iced or Hot - I don't drink coffee but sometimes I want something other than water to drink at work. I made the tea, which utterly clogged my french press. (Note to self: do not put ground spices in my french press again.) Instead of soy creamer (too many weird ingredients), I mixed it with some soy milk. I think it would be just as good with homemade almond milk.