Tofu in Simmered Leeks and Tomatoes, and some brownies

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A definite thumbs up for “Tofu in Simmered Leeks and Tomatoes” from Vegetariana. I served it over organic whole wheat spaghetti and the result was a bright tasting dish seemingly made for autumn nights.

I just finished baking some almost-just-about-vegan brownies from Vegan Vittles (the first recipe I’ve tried since I got the book several weeks ago). It looks good, smells good, and tastes pretty darn fine, too. Nice and rich and only a tad dry.

Oh, why is it “almost-just-about” vegan? Because I used regular white sugar rather than unbleached cane sugar or organic sugar. Regular white sugar may or may not be run through animal bone char during processing.

Curried red lentil soup

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Though I’ve been quite pleased with all the dishes I’ve tried from Nava Atlas’ Vegetarian 5-Ingredient Gourmet, I finally hit one that I didn’t care for: curried red lentil and spinach soup. Perhaps it’s because I’m not a huge fan of spinach. Or maybe it was that I didn’t have red lentils so I substituted organic green lentils. Whatever the case, the end result wasn’t pleasing to my palate, but at least I can know that it was mighty healthy.

Vegan marshmallows

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Though the only companies that manufactured vegan marshmallows have stopped doing so, VegSource now has a relatively easy recipe.

Feeding the fam

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This weekend, my family was in town. This, of course, meant that I’d be cooking for them and that they’d be treated to a new vegetarian dish of some sort. Last week I made soy sloppy joes and though my sister initially turned her nose up at it, she decided to give it a shot (she was pretty hungry, I guess). Not one to easily admit defeat, she actually said, “This… is really pretty good!” That’s like a five-star review in Zagats, folks.

Saturday night I cooked up some Veat, sliced and served on spaghetti with a garlic sauce (a serving suggestion from the box itself). While the Veat smelled like chicken right out of the package, it wasn’t terribly appealing in appearance until after it was cooked and sliced. The taste was also good, enough to impress my very-not-vegetarian grandmother.

As a side dish, I made up a very tasty fennel, orange, and pomegranate salad recipe from The Voluptuous Vegan (thanks, Alex!). I had never had fennel in anything other than seed form before, and it was quite good, especially combined with the very sweet flavor of pomegranate seeds (take note: pomegranates are in season now). The book seems to have a bunch of tasty sounding recipes, including an eggless potato latke recipe and a chocolate-peanut butter cake that sounds interesting.