Saturday, November 28, 2015

Vegan Shepherd's Pie

Vegan Shepherd's Pie

Posted by Tasty on Wednesday, November 4, 2015

Saw this video on Facebook and loved the simplicity of it. I already know how to make shepherd's pie but thought I'd try to go by this recipe.

I feel like the liquid is too much for this pie. Maybe it was because my veggies were smaller, I don't know. But no mind, I made it work.

I used the last of the Thanksgiving mashed potatoes. Just added a couple more boiled potatoes and mashed them all fluffy.

Came out beautiful and very tasty!

Thursday, November 26, 2015

Vegan Thanksgiving 2015

Happy Thanksgiving! Our menu today: Tofurky Roast with Orange Herb Gravy, Kale salad with dried cranberries in a shallot mustard vinaigrette, Mustard Green Beans, Herb Stuffing, Mashed Potatoes, Baked Sweet Potatoes and Apples, Cranberry sauce with Mandarin Oranges. And for dessert: Bryanna Clark Grogan's pumpkin pie!

Mustard Green Beans from The Complete Vegan Cookbook.

Herb stuffing from The Vegan Family Cookbook.

Baked sweet potatoes and apples from The Complete Vegan Cookbook (no sugar added to mine).

Tofurky Roast!

Bryanna's pie never disappoints. I was going to make pumpkin custard but I couldn't deviate from my usual! Maybe next year I'll do something different.

Sunday, November 22, 2015

Broccoli Sweet Potato Soup, Heidi Ho Cheeze.

Great soup recipe from The Happy Pear cookbook. I used Japanese yam and it was beautiful. Smooth and creamy.

If you don't have this cookbook, you must get it. I got it on Amazon for $20.

A new item to try. A basic cashew cheeze that is great on crackers.

But, I used it in salad and it was amazing! Also added coconut bacon (recipe from Salad Samurai) that made it even more amazing.

Tuesday, November 17, 2015

Huge Photo Post To Make You Hungry.

Was going through my food photos and I realized I neglected to share a bunch of deliciousness that I've been eating. Check it out!

I'll start with the black bean burgers I made tonight after work. Very simple, just black beans, onions, garlic, herbs, spices and oats to bind the mixture. Bake for 30 minutes flipping halfway and you've got a tasty burger. One can black beans makes 4 burgers.

Served with salsa and vegan thousand island sauce.

One weekend I made homemade hummus, tomato bruschetta and olive tapenade. Love eating this stuff with fresh bread.

The grape leaves are from Trader Joes and they come in a can.

A night out at CPK. The Tuscan hummus is vegan!

The roasted veggie salad is also vegan with the ginger hoisin dressing. So good.

Homemade baked falafel. Vegan with a Vengeance recipe never fails.

Served with Vegan Diner home fries!

In a pita with luscious tahini sauce.

Homemade pizza deliciousness with Trader Joe's dough and vegan mozzarella!

Night out at Tacomiendo for veggie taco and potato taco (half eaten)! Order with NO CHEESE!

Guac and chips!

Tacomiendo has great juices. This one is the Healthy Heart: Carrot, Ginger and Apple!

Tender Greens in Culver City has the freshest food.

Happy Vegan Salad has edamame hummus, spelt salad, tabbouleh, quinoa salad and mixed greens. So tasty and filling.

Roasted tomato soup with basil oil is so warming.

Breakfast tofu sandwich.

With lots of ketchup and Vegenaise on toast.

Sunday, November 15, 2015

Sunday Roast!

Craved a Sunday veggie roast today so I made the perfect roast potatoes, heirloom rainbow carrots, brussels sprouts and cauliflower. And to go on top of all that, Bryanna Clark Grogan's vegan brown gravy. SO GOOD!

Wednesday, October 28, 2015

Mashed Potatoes and Punk Rock Chickpea Gravy

Tonight I was in the mood for comfort food so I pulled out the vegan bible.

I'm ashamed to say that I've had this book for 8 years and I have never made this. Bad mouse!

It turned out beautiful. I made a few adjustments. I used a tsp of whole grain mustard because I did not have mustard seeds. When it was done, I found it to be too tart possibly because my lemon was too big. So I added a tsp of miso paste, a pinch of sugar, a squirt or two of Bragg's liquid aminos to counterbalance the lemon. It worked.

I was so happy to finally taste this amazing gravy. Going to make it again and again. The texture of the chickpeas was nice because it felt like my meal was a little more rounded with protein, veg and carb. The recipe is posted online here.

Sunday, October 25, 2015

Breakfast for One and Soup.

This morning I woke up and made the diner home fries from Isa Chandra Moskowitz's Vegan Brunch again because they were so amazing yesterday. And to go with it, I made the tofu scramble from Vegan Brunch. Normally I make mine pretty plain-ish with tofu sauteed with onions and some salt, pepper, turmeric and maybe garlic and onion powder. The recipe from VB calls for fresh garlic, cumin, thyme, turmeric and nutritional yeast. These flavors were surprisingly good in the scramble. I wasn't sure about the cumin at first but it worked and gave a nice kind of smokiness. I served with Vegenaise/ketchup sauce.

I love Linda Mc's book "Linda's Kitchen". It's out of print now but you can probably find it on amazon marketplace selling for less than a fiver. I have a handful of recipes that I turn to again and again.

This soup is one of them. You must try it!

Here is the soup ready to simmer away. I substituted potato for turnip and seasoned with Maldon salt, freshly cracked black pepper and summer savory. Such a good soup.