All posts tagged: vegan

Polenta & Roasted Garlic, Brussels Sprouts and Sunchokes

Wholly satisfying? Check.  Crap load of flavor? Check. Interesting tuber so good when roasted it will entice your eaters to say, “Oh! What’s THAT? I want more of that, lady!” Check. This is one of the best meals I have made this season with a great mix of excellent tastes and textures. The creamy polenta is amazing against the slightly crisped garlic, sprouts and sunchokes. It looks beautiful and tastes even better. The great thing is you can still get creamy polenta without any dairy but if you want to add it, feel free. I made this one vegan so it would be a terrific main, but it would be a standout side dish, too. Advertisements

Vegan | Strawberry Banana Bread

Quick breads are the best….dessert, snack, breakfast…the best.  I also love the whole “dump everything into this bowl and mix it up then bake it” kind of recipe. It’s the lazy-lady’s everything. And that’s what this is, basically. It’s chock full of strawberries and bananas so its just perfect for these slightly warmed up days. Can you feel it, guys??  It’s almost spring!! Eat some quick bread and get outside!

Homemade Spinach Tortillas

Yeah. It’s not so hard. That’s the main thought I had while concocting this kitchen experiment. It is just a few main ingredients, some optional add ins for flavor and there you have it, your own spinach tortillas that are not infused with chemicals and preservatives (same same). And, dare I say it, they are so much better. Like so much better, you guys.

Maple Cookie Butter Baked Granola

Oooo-eeee. This is one simple recipe to give you a few days worth of morning cereal or an afternoon snack to munch on while trying to decompress after 14 young germ spreaders have gone home to bother their families instead. (Maybe that’s too specific…) Anyway, this stuff is as tasty as it is easy to make. All you need are a few ingredients that I’m happy to see are getting easier to find in Korea. You can add or subtract anything to this recipe. You are the ruler of your kitchen. I think I’m going to add more nuts and maybe some dark chocolate next time. Because I’m the ruler.

Corncakes + Eggs

On the weekends, New Year’s resolution or no resolution, I need hearty breakfasts. I don’t need a lot of creams, cheese or meat but I do need protein AND carbs. Corncakes are so amazing for breakfast. They can be sweet or savory and with a little butter they just glide into your stomach. I managed to eat healthy but still felt glutinous. My favorite combination. You can really lush these corncakes up with more ingredients ( I just used what I had ). Adding corn, green onions, peppers, etc., to the batter can really up the ante here.  Have fun, go crazy, kids!

Vegan | Buttermilk Biscuits

You aren’t going to know that this are vegan except for the fact that you made them. Honest. Don’t even tell anyone, just serve them. Make it a big surprise later!  That was always my favorite trick when I sneaked veggies into something so my step dad and brother would try something I made.  (Sorry, guys!  You need your vegetables.) This is a great recipe. Super easy, as biscuits should be. Light and fluffy from the time they’re out of the oven. Great with both sweet and savory insides. The tricks are as such for wonderful biscuits:   1. Use ice cold butter. Pop your butter and flour in the freezer even for five minutes after you’ve broken it up.  2. Use cold, cold soy milk. 3. Don’t handle them too much. The reason I make mine square was so I didn’t need to handle them more to form them into circles. 4. Make sure they touch so they bake evenly.  Ingredients: 2 cups flour 1 Tbsp baking powder 1 Tsp baking soda 1/2 Tsp salt 4 Tbsp …

Coconut Oil | Pastry Crust

I’m attempting to get rid of a lot of dairy in my diet so when I found this recipe I was really interested in being a more awesome person by baking with coconut oil.  It works so wonderfully, maybe even easier than butter because it breaks up into the flour so much nicer than butter. The taste was flaky and wonderful. I was worried about a heavy coconut flavor but it was mild and very much in the background.  But, just like butter, you need to have a nice, cold crust before dropping it into the hot oven. While I organized my filling, I placed it in the freezer for about 15 minutes. I’ll be posting the pie recipes at a later date! ummmmm….piiiiiiiie…. Ingredients:  3/4 Cup of Coconut Oil 2 Cups AP flour 1 Teaspoon salt 5-6 Tablespoons ice cold water Directions: Sift your flour and salt together. Add coconut oil and cut it in the flour until its pea-sized. Stir in the water and mix until just combined. Separate the dough into two …

Harvest Slaw

I needed something acidic to break up the cream and fat of Thanksgiving and this slaw is perfect for that. It’s sweet and tangy and hits all the right spots. Perfect for parties, large crowds, special dinners with friends… you name it. Plus its beautiful and I LOVE to eat some beautiful food. If you are not serving it the same day you don’t need to do step two, sitting overnight in the vinegar will take the sting out of the garlic. Just pop it in a tightly sealed plastic bag, put it in the fridge and dress the salad the next day like me. I also sprinkled lemon juice over the cut apples so they wouldn’t brown. Ingredients: 3 Tablespoons of olive oil 2 garlic cloves, minced 1/4 cup red wine vinegar 1 tablespoon maple syrup salt + pepper to taste 4 cups of shredded red cabbage (I added some green too) 1 large red apple, sliced thin 1/2 cup dried cranberries 2 tablespoons (or more) of cilantro Directions: Add your olive oil, garlic, red …