Cookbook Round 2

I am working on printing and binding my cookbook myself, and to have it ready for the holidays. This new version will have a few more recipes and some color photos that the old book didn't have.

The first round of books was awesome. Getting a professionally bound book in the mail, looking like something you's find at a store, was awesome. I loved the smooth, sleek feel it had, and how well it turned out.
But.
I am excited to be able to make the whole thing from start to finish myself. From coming up with the recipes, testing them, photographing them, typing them, laying the pages out, printing them, cutting and binding them...it's going to a long process, but I think I will love it.
The new books will be spiral bound, about 5x7 inches, and close to 60 recipes. The cover will be thick and sturdy, and it will look almost the same as the first book. It will have about 10 color photos, and some pages to write down recipes you find on my site in the future, or ones that aren't included in he book.

If you're interested in buying a new cook book, just use the link to the right to purchase one. If you purchase it by December 15, it will be guaranteed to be made and sent by Christmas. Any purchase made after that will no be guaranteed by Christmas.

Thanks so much friends, and I look forward to sharing this new book with you!

Thanksliving recipes, 2011

Last year I tried to make a traditional vegan Thanksgiving meal. This year, I wanted to try something a little less traditional. I left the flavor profile of Thanksgiving alone, allowing the traditional flavors to stay there while playing around with something more fun.

The stuffed acorn squash will take place of that big bird, and keep the pumpkin’s squash influence in the meal, too. Potatoes and gravy couldn’t be replaced in my mind, but I’ve healthy’d them up with some nutrition-packed kale and some buttery cauliflowers to add more excitement to plain white potatoes. The mushroom gravy is awesome, and with so much flavor, I don’t know who would prefer the meat juice version over it! Green beans have been tossed with kale and enhanced with a tangy mustard dressing to keep those favored green beans on our plates. Finally, a pumpkin pie has been replaced with something fruity that will replace the traditional cool-whip covered fruit salad that my husband’s family always has. I think this menu is a real winner.

Acorn Squash with Sausage and Rice Stuffing

This sturdy, savory, rustic dish should be a filling enough main dish to cover that turkey void.

2 Acorn squash, halved and seeded (microwave squash for a few minutes to soften them up so you can cut them in half easier)
1 Tbsp oil
2 tsp fresh rosemary, chopped fine
1 tsp fresh sage, chopped
2 pieces Tofurky Italian Sausage (1/2 package), diced
1 large red onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
1 cup mushrooms, chopped
1 large zucchini, diced
½ cup cranberry chutney (recipe follows)
4 dried apricots, diced small
½ cup vegetable broth
1 cup cooked wild rice
1 cup cooked brown rice

Preheat oven to 375°F. Place squash halves cut side down on a baking sheet. Cover with foil and bake in oven for 30 minutes. When done, flip so cut sides are up.
In a large pot, heat the oil on medium high heat. Sauté the rosemary and sage for 1 minute, to infuse the herbs into the oil. Add the onions, celery and carrots for 2 minutes, then add the meat and sauté for 3 minutes, or until slightly browned. Add the garlic and mushrooms, and cook 2 minutes. Add the zucchini and ¼ cup water, cranberry chutney and apricots. Cook 3 minutes. Stir in ½ cup vegetable broth and the rice, stir well to combine flavors, and cook for 5 minutes, or until all liquid is absorbed.
Turn off heat and spoon into acorn squash halves. Cover with foil and bake for 20 minutes.
Store any leftover stuffing in the fridge in a covered container.

Cranberry Chutney:

1 granny smith apple, diced
2 cups cranberries, rinsed
½ cup light brown sugar
½ cup apple cider vinegar
½ Tbsp cinnamon
1 tsp salt
½ Tbsp ground ginger
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.

Mashed Potatoes with Kale, Cauliflower and Mushroom Gravy

Potatoes:
2 lbs red potatoes, washed and cut into 1 inch cubes
2 cups chopped cauliflower
4 stalks kale, rinsed and chopped
1/3 cup vegan milk
2 tbsp vegan margarine
1/2 tsp garlic powder
1/2 tsp salt

Boil a large pot of water. Add the potatoes, boil for 10 minutes. Add the cauliflower, boil 5 more minutes. Add the kale, and boil 3 more minutes. Strain, and pour into a large bowl. Add the vegan milk, margarine, garlic powder and salt. Mash with a masher, or use beaters, until they are the consistency you like.

Gravy:

Ingredients:
2 tsp olive oil
1 small onion, minced (leeks would even be good)
2 garlic cloves, minced
1 1/2 cups chopped mushrooms
2 tbsp soy sauce
1/2 tsp Italian seasoning
1/4 tsp black pepper
1 1/2 cups vegetable stock
1/3 cup plain nondairy milk
2 tbsp nutritional yeast
2 tbsp corn starch
In a medium pan, sauté the onions over medium heat until translucent, about 5 minutes. Add garlic and mushrooms and cook, covered, for about 4 minutes, until softened. Stir in soy sauce, Italian seasoning, and pepper.
Transfer mushroom mix to a blender, add 1/2 cup vegetable stock, and blend until smooth. Add the remaining ingredients and blend until smooth.
Return mixture to the same pan, bring it to a boil, stirring constantly. Reduce heat to low and continue stirring until the gravy is thickened, about 3 minutes.

Kale and Green Bean Salad with Mustard Vinaigrette

Salad:
1 bunch kale, rinsed, stemmed and chopped
1 lb green beans, chopped
1 small red onion, diced
2 tsp olive oil
¼ c water
¼ c sliced almonds (optional)
In a large skillet, heat oil on medium high. When oil is hot, add the onions and sauté for 5 minutes, until translucent. Add garlic and cook for 2 minutes. Add water and green beans, steam for 2 minutes, then add kale and steam for 2 more minutes. Remove from heat, stir in almonds if using.

Vinaigrette:
2 Tbsp Dijon mustard
1/3 c extra virgin olive oil, avocado oil, or flax oil
1 clove garlic, minced
1 Tbsp red wine vinegar
1 tsp agave
Salt and pepper
Combine all ingredients and whisk until emulsified. Drizzle onto or mix into kale and green bean salad

Sweet Potato Biscuits

Ingredients:
1 cup mashed steamed sweet potatoes (Wash and peel sweet potato, dice it, and steam for 7 minutes. They will mash and measure easily.)
3 Tbsp canola or vegetable oil
1 Tbsp maple syrup
1 tsp apple cider vinegar
½ tsp salt
¼ tsp dried rosemary
1 cup whole wheat flour
2 tsp baking powder
3 Tbsp cold water
Preheat oven to 350°F. In a medium sized bowl, mix together the mashed sweet potatoes, oil, syrup, apple cider vinegar, and salt. In a separate bowl, combine the flour, baking powder, and rosemary.
Fold the flour into the sweet potato mixture until the dry ingredients are moist and crumbly. Add water and mix until the dough holds together. Don’t overmix.
Drop the dough onto the pan, using about 3 tablespoons of mix, or about a golf ball sized mound. Bake for 12-15 minutes. They should be lightly browned and firm to the touch.

Strawberry Rhubarb Pie

I have never made a pie completely from scratch before, and I have been wanting to make one of these for a while. I had to buy frozen rhubard, but it was still amazing. If not, I guess it’s pumpkin!
Here is the recipe I used, it is from Vegan Pie In the Sky by Isa Chandra Moskowitz and Terry Hope Romero.

Strawberry Rhubarb Pie from Vegan Pie in the Sky

I also made this pumpkin pie recipe:

Traditional Vegan Pumpkin Pie from Vegan Spoonful

Good luck, and happy eating!

Challenge recipe: potatoes, onions, kidney beans and bulgur

Smoky tofu and sweet potatoes with sesame rice