Monday, May 11, 2009
The curry noodles are whole wheat noodles with curry sauce (curry powder, vegetable stock with kombu and dried shitake, earth balance, chile flakes, tamari, cornstarch), sliced shitake and diced sweet potato. The sushi is cucumber avocado, nori and rice seasoned with rice vinegar and mirin with sesame seeds, and the dumplings are steamed from frozen, taro and red bean flavors.
Vegan nachos are really glorious with cold beer. Really. *Pats tummy* Multi-grain tortilla chips layered with vegan cheese sauce (nutritional yeast, raw cashews, cornstarch, tomato paste, lemon juice, oregano, pepper, onion and garlic powders, salt, turmeric), vegan sour cream (silken tofu, raw cashews, salt, lemon juice, umeboshi vinegar), guacamole (avocados, cilantro, lime juice, salt), black beans, chopped bell peppers and scallions.
Saturday, May 9, 2009
So I made a pan of these for Easter brunch, to be enjoyed with some TLT's (homemade tempeh bacon, lettuce, tomatoes and vegenaise on whole wheat), curry roasted brussels sprouts and yukon gold potatoes, various fruit, tea and juice. Despite demolishing the other offerings, over 1/2 the pan of cinnamon rolls was gleefully consumed over the course of the afternoon, by, um, four people... And Tomas I had our way with the rest inside of two days.
Much thanks (and fat pants love!) to Katie from Don't Eat off the Sidewalk. Her original recipe here. My mods = double the filling, add pecans and cranberries to filling, and add orange zest to glaze recipe.
Vegan pizza bianca (white pizza): pizza dough from this, the easiest and fastest dough recipe of all time (generously pointed out to me by the wonderful queen of comfort food at Yummy Vegan dinners ) topped with cashew-tofu ricotta from V-con, and some chopped plum tomatoes, and sprinkled with fresh basil and cracked black pepper after baking. Simple, summery and a big hit with everyone!