Showing posts with label VWAV. Show all posts
Showing posts with label VWAV. Show all posts

Wednesday, February 15, 2012

Valentine's Day Food: Quinoa Puttanesca, Salad & Raspberry Blackout Cake

I'll admit it: I'm a sucker for Valentine's Day. I like the idea of cards, chocolate, kisses, snuggles, and telling someone you love them. I enjoy preparing a special meal for my hubby and me, topped off with a delicious and decadent dessert, which MUST include chocolate. This is a requirement!

This year, I decided to cut myself a little slack and not devote hours and hours to preparing a romantic meal. Instead, I baked a cake the night before and then made a simple but elegant dinner. Rather than dining by candlelight alone, we ate off trays in the living room with our son, watching The Sound of Music. It might not have been romantic, but it was fun :)

Our first course was a salad of baby arugula, sliced dried figs, and pistachios with an agave-apple cider vinaigrette. It was inspired by Gena's Fig & Pistachio Salad from Choosing Raw:
We enjoyed our salad with a glass of Cupcake Winery Riesling. I served it in a champagne glass to make it more romantical :)
Our main course was the uber-flavorful Quinoa Puttanesca from Appetite for Reduction. This super-saucy dish is studded with kalamata olives and capers, two of my favorite ingredients. Quinoa is a great alternative to the traditional pasta because it soaks up the sauce and makes every bite really scrumptious.

And, of course, the most important part of any Valentine's Day meal is the dessert. I decided to make something I've been lusting after for ages and ages...the Raspberry Blackout Cake with Ganache-y Frosting from Vegan with a Vengeance. Rather than make the full recipe, I decided to halve it and make half of a two-layer cake. It could not have been easier to do: I halved all the ingredients, baked one 8-inch round cake pan (rather than two), and just cut the finished cake in half. I frosted it as directed and ended up with a beautiful half-moon-shaped cake. The crumb is chocolate and raspberry-flavored, with a raspberry-preserve-and-chocolate-ganache middle layer and frosting. It was.....amaaaaaazing. My picture is totally crappy, but I didn't want to waste any more time taking pictures when this cake wanted to jump into my mouth.

You can't even really see the middle layer, but it's there, trust me. This may have been one of the best cakes I've ever eaten in my life, and there will be much more of this cake in my future. It was the perfect ending to a great Valentine's Day meal!

Monday, February 6, 2012

A Super Bowl Spread

Did that just really happen....again?

I'm not sure I can believe it. I didn't sleep well last night, and I woke up once drenched in sweat. I take my sports seriously.

Oh, Patriots...not again. Not again!

We had all our Super Bowl snacky-food at the ready. We had a big plate of OMG Oven-Baked Onion Rings from Appetite for Reduction:


We had a big plate of Sweet Potato Fries and ketchup from Vegan with a Vengeance:


We had a plate of sweet 'n sticky tempeh buffalo wingz, using breading and buffalo sauce recipes from Party Vegan:

We had frosty cold beer:


We had some CCK Deep-Dish Cookie Pie for dessert:


And we had a fire crackling away in the fireplace. 

I mean, we couldn't have been any more ready to watch the Pats win. 

Sadly, it was not meant to be :(

At least we'll have those onion rings. And sweet potato fries. And wingz. And pie, and beer. Hmmph. 

Monday, October 31, 2011

Vegan MoFo Day 31: A Smorgasbord of Vegan Food

It's the last day of MoFo, so I wanted to leave you with a smorgasbord of yummy stuff I've eaten the last few days. I haven't traveled to Sweden, but I'm Swedish on my mother's side of the family, so there ya go.

Lemon Lentil Soup from Peas and Thank You:

Oatmeal Bread from How It All Vegan!:
Lotsa Veggies Lentil Soup from Appetite for Reduction:
Everyday Chickpea-Quinoa Salad (with avocado), also from Appetite for Reduction:
Pumpkin Oatmeal Cookies from Vegan with a Vengeance:
Orange-Date-Walnut Bread from 1,000 Vegan Recipes: 
Bean & Corn Tortilla Lasagna with Avocado from Eat, Drink & Be Vegan:
I used black tortilla chips and Daiya vegan cheddar to make it look very Halloween-y :)

I'll be back with a MoFo recap soon!

Monday, October 24, 2011

Vegan MoFo Day 24: Germany, Part 1 - Sulzfeld

During the first 2+ years of our marriage, my hubby and I lived in Germany. My hubby was serving in the US Army, and he spent a total of 3 years stationed in Kitzingen and Würzburg.

We were engaged when my hubby got his orders, so he shipped off to Europe while I stayed behind and started my first job out of college. I can't imagine how difficult it must have been for him to pack up, say goodbye to his family, and move halfway across the world, especially when he was only 23 years old. I mean, I know people do stuff like that all the time, but I thought he was very brave :) I'm proud of you, honey! And I'll know if you've read my blog if you say thank you!


My hubby moved into a cute little apartment in Sulzfeld am Main, a small town on the outskirts of Kitzingen. The apartment was actually the ground-floor of a large family home owned by the Bürgermeister of Sulzfeld. This turned out to be a very good thing, indeed. When you're living in a foreign country, it's helpful to know someone who can look out for you and assist when necessary. Plus, we always felt cool at the Sulzfelder Strassenweinfest, when Gerhard would wave to us like we were part of the "in" crowd :) Oh, come on, if Buddy Cianci waved to you at the Bristol 4th of July Parade, you'd feel cool, alright?

(By the way, I don't expect anyone but native Rhode Islanders to understand that reference!)

Sulzfeld was an incredible town to live in. The town itself is enclosed by a stone wall that dates back to...well, a really long time ago. I can't remember, darn it! I wish I had written stuff like that down. I want to say it may have been as early as the 1100's or as late as the early 1400's. But still...that's crazy old! 






The town has cobblestone streets and medieval towers in the walls, y'all! It's also smack in the middle of the Franconia wine region, so we were surrounded by tons and tons of vineyards and wineries. Some of our neighbors even had little vineyards in their backyards! (Some of these same neighbors also chose to mow their lawn in a tiny Speedo, but I digress).

Our apartment was in the house in the center of the photo below.

It's amazing! We lived on Weingartenstrasse, which translates to "wine garden road." Isn't that cute?! Here are some views from our stone patio...you can see the Main River in the background of some of them.

My hubby took this picture on Christmas Day 2001. Isn't it beautiful? I only wish I was there to see it with him :(
My parents took this picture when they visited in March 2002. They named the gnome Gerhard after our landlord, the Burgermeister.
The view on a rainy day. It rained a lot in Germany. I remember it once rained for about 6 weeks straight. That was...wet.

Another snowy picture. So beautiful!

This one looks like springtime! See how our neighbor has some grapes growing in his yard? Yeah, that's the Speedo guy.

Oh, Sulzfeld, I miss you so much. I miss going for long walks in the vineyards above our apartment...


I began running in Sulzfeld. That will always hold a special place in my heart! We would run up and down the slippery cobbled streets, up and down the vineyard roads, and on the bicycle path. 





We'd always stop at the local bäckerei on the way home and buy a big loaf of bread and some cherry yogurt. We'd run back home, smear our bread with fresh cherry jam, and sit on our patio with a big cup of coffee, gazing at the valley below. It was pretty awesome.


I also miss how gorgeous you looked in autumn, when the leaves started changing...

I miss being able to walk down the road and have a gazillion wineries at my disposal :)

I don't really miss my cramped galley kitchen, though.
But I'll never forget you, Sulzfeld. It's where I spent my first Christmas as a married lady!

One of my favorite things to eat in Germany was pfefferlingen mit spaetzle. This is a dish of chanterelle mushrooms, cooked in a delicious mushroom gravy, and spooned over egg noodles. It was amazeballs. There's no other word for it. When I was thinking of German food, this is the first thing that came to mind. But spaetzle is not the easiest thing to make - you need a spätzle press and time to fiddle with making the dough, and I have neither (I also didn't have any chanterelle mushrooms, incidentally). So, what's a girl to do? Make a total cheater's version of pfefferlingen mit spaetzle and enjoy it anyways. And you know what? I did, and so did my hubby!

I cooked up a combo of some brown rice penne and rotini and tossed it with the Mushroom Sauce from Vegan with a Vengeance. This sauce is so scarily reminiscent of pfefferlingen sauce, it's not even funny. We loved it! I added some green beans and karottesalat, and I swear, we were transported back to that little walled town.
I can't wait to revisit some other parts of Germany. We'll be going to Berlin, Rothenberg, and Kitzingen, so stay tuned!

Thursday, September 29, 2011

Moroccan Tagine with Spring Vegetables

My love affair with all things Moroccan has been well documented. I love movies set in Morocco (Casablanca and The Man Who Knew Too Much are two faves), I love Moroccan decor, and I love, love, LOVE Moroccan food. My infatuation with Moroccan food may, in fact, have begun when I first made the Moroccan Tagine with Spring Vegetables from Vegan with a Vengeance several years ago. Isa's deliciously spiced stew is one of my favorite meals ever, and it is, as she says, a veritable powerhouse of nutrition. The stew is an aromatic blend of veggies (zucchini, carrots, onions, garlic, ginger, green beans, tomatoes, spinach, cilantro, mint), red lentils, and spices (cumin, turmeric, coriander, cinnamon sticks, bay leaves, pepper, and fresh lemon juice). That is a LOT of goodness in one pot! A smattering of raisins adds a slightly sweet touch, complementing the savory flavors.

I think it is traditional to serve tagine over couscous, but I opted for the more nutritious millet instead.

Every time I make this dish, I want to sit and watch Casablanca or The Man Who Knew Too Much!! With a nice ginger beer on the side. Mmmmm.....

Sunday, July 24, 2011

Tofu Dill Salad Sammiches and a Smoothie Recipe

When I'm in a cooking rut, or an I-just-don't-feel-like-cooking kind of funk, I look for quick and easy recipes. I mean, you gotta eat, right? But even when I'm not feeling inspired in the kitchen, I'm still too stubborn (and cheap) to call for take-out. Besides, being vegan in a small town, it's not like there are a ton of take-out options for me. I don't exactly get psyched about spending $20 on a take-out pizza that has no cheese on it. It also seems like when I ask for no cheese, they also take it to mean no toppings, too. I mean, throw a vegan girl a bone, would ya? I'm saving you the cost of the cheese, so could ya pleaaase put some more veggies on there so I don't starve? Thank you.

Okay, enough about that. So, yesterday, I didn't feel like cooking. Enter the most perfect, quick, no-cooking-and-very-minimal-chopping-type-recipe I could think of: Tofu Dill Salad Sammiches from Vegan with a Vengeance.

VWAV is Isa Chandra Moskowitz's first cookbook, and I'd be willing to bet it's in almost every vegan's kitchen. VWAV is legendary! And this sandwich is one of my faves from the book. It's so easy to make, and it's rescued me on many a nights when I just didn't feel like cooking. It's simply tofu, fresh dill, red onion, apple cider vinegar, Dijon mustard, vegan mayo, and salt & pepper, all mashed together. I served it on some oatmeal bread with some sliced Roma tomatoes and baby spinach.

We had some tater tots, baby carrots, and cucumber sticks on the side, along with our favorite dips: organic ketchup for the tots, and Grey Poupon for the veggies. I'm positively addicted to veggies dipped in GP!
Earlier in the day, I decided to make a spin on my Pumpkin Pie Smoothie, using actual pumpkin this time. I had a bunch of leftover canned pumpkin in my fridge, and I didn't want it to go to waste! I made a simplified version of my usual smoothie, and it came out quite delicious! There are no measurements (other than the coconut milk) because I just dumped stuff into the blender, so feel free to go with your instincts here!

Pumpkin Pie a la Mode Smoothie 
Makes 1 large serving / 2 small servings

1 1/2 cups coconut milk (I used So Delicious Unsweetened Coconut Milk)
1 large frozen banana
canned pumpkin (I probably used about 1 1/4 cups?)
few shakes of cinnamon
quick shake of nutmeg
Sweetener, to taste (I used about 1 teaspoon of maple-flavored agave syrup and a about 1/2 teaspoon of blackstrap molasses)
5-6 ice cubes

Blend on high until smooth and creamy!



I found this version to be a bit thicker and creamier than my usual version. I might even like this version better!