…or, more correctly, the apple of my “not-pie” — this is one of the luscious baked apples we’ve been enjoying. Northern Virginia is apple country and there are so many varieties to choose from, it’s hard to decide what to bring home from the various farmstands and orchards in the area. This week we tried York and Cortland. I’m sure they’d be wonderful in an actual pie, but I chose to use them in a more virtuous way by baking several of them in my slow cooker. The flavor is as indulgent as apple pie — without the indulgence. I’ll be making them again soon. Next time, I think I’ll stuff them with a little granola to make them reminiscent of apple crisp. Yum.
Three’s the Charm: I have lots of good news to share today, I hardly know where to begin. Let’s start with the amazing honor of having one of my recipes chosen as 1 of 4 “Recipes of the Year” on Vegan.com. My Singapore-Style Rice Noodles with Tofu and Vegetables was named “Quick Recipe of the Year.” This recipe happens to be a personal favorite of mine. Try it yourself and let me know what you think!
Also today, I found out that my Roasted Cauliflower Picatta recipe from my post on One Green Planet was chosen to appear on the Huffington Post! A huge thank you to all who voted for this recipe on One Green Planet.
Exciting stuff! Not bad for a Thursday, huh?
I think the adage about a watched pot never boiling holds true for ripening blackberries as well. Every day I check on my almost-ripe blackberries and even with the crazy hot days we’ve had recently, they’re still not ripe — almost, but not quite.
With the first week of Vegan Mofo coming to a close, I thought I’d end the week with a post I’ll call “Flashback Friday” because it features two recipes that I blogged about a year or so ago.
The photo shows Red-Hot Chili Tofu over Vegetable Pancit which are actually separate recipes from my book Vegan Fire and Spice. And while I blogged about each of them separately (and provided the recipes), what I didn’t mention back then is what I did with the leftovers.
So here’s the update: As you’ve probably surmised, I served the tofu over the pancit and it made enough for a third meal. Best of all, we enjoyed them as much together as we did separately!
Now for a special surprise Weekend Giveaway: Leave a comment at the end of this post to win a coupon for a free container of Nasoya Tofu Plus. This contest closes Sunday 11/7 at midnight, EST. I’ll announce the winner on Monday 11/8.
And if you haven’t entered my Special Weekly Mofo Giveaway for a copy of Vegan on the Cheap, there’s still time to enter by commenting at the end of the November 3rd post — that contest closes Monday 11/8 at midnight and that winner will be announced on Tuesday, November 9.
Whew, I just exhausted myself keeping all that straight — TGIF!
Jon’s birthday was Saturday and, as is our custom, we always begin celebrating a few days leading up to the event — mostly with the honoree’s favorite foods being enjoyed.
This year, Jon’s birthday blow-out coincided with a visit from some of our best friends who also enjoy the same food penchants we do, including doubling up on the garlic, olives, or hot chiles in most any recipe!
One of Jon’s birthday meal requests was pizza (as it is most every year!) I decided to make the Tuscan White Bean Pizza from Vegan on the Cheap (see May 13 post: http://veganplanet.blogspot.com/2010/05/tuscan-white-bean-pizza.html).
Don’t get me wrong, that pizza is utterly fantastic in its own right, but I have to tell you that I’ve made a good thing even better with a few embellishments. Here’s what I did:
1. I doubled the amount of garlic in the white bean topping.
2. Not only did I mix lots of fresh basil into the topping, I also liberally spread basil on top of the topping as well.
3. I used thinly sliced super-sweet grape tomatoes on top along with halved and pitted kalamata olives.
4. For a big finish: I dabbed small spoonfuls of green olive and tomato tapenade on top of the pizza.
Everyone eating this amazing pizza was speechless — mostly because their mouths were stuffed with pizza! But between bites, we all agreed it was outstanding. If you haven’t tried it yet, I hope you will — and let me know if you add any “extras” — I think next time I’ll add a few shakes of hot red pepper flakes or some slices of my homemade vegan pepperoni!
Whenever I get one of those nagging food cravings I usually give in to it right away so I can get it out of my head and get on with my life. That’s how it was with this vegan meatloaf. Despite the fact that it was 90 degrees outside, I just had to turn on the oven.
First I cut up some veggies and got them roasting. For the loaf, I used the recipe for Three-Bean Loaf from Vegan on the Cheap. It’s an easy and versatile recipe that combines minced onion, carrot, celery, and garlic with beans (you can swap different kinds), oats, wheat gluten flour, bread crumbs, and seasonings. That’s it. Just shape and bake at 375 for about 50 minutes. The recipe calls for adding a topping made with ketchup, mustard, brown sugar, and vinegar, but I just added a strip of ketchup on top instead.
As dinner baked in the oven, I inhaled the wonderful fragrance. It got me to reminiscing about my first foray into cooking a vegetarian meal back in the ‘70s. It was a bean loaf I made from a then-rare vegetarian recipe I found in a magazine. I admit that first bean loaf I made wasn’t the greatest, but to me it tasted like freedom. For the first time I felt empowered that I could go vegetarian and never look back.
At dinner that night, I thought about the significance of that first meatless loaf so many years ago and it made my delicious dinner taste all the more satisfying.