Enter to win a copy of The Allergy-Free Cook Bakes Bread by Laurie Sadowski!

Monday, May 21st, 2012

The Allergy-Free Cook Bakes Bread by Laurie Sadowski

Hey people! Head on over to fuck yeah vegan pizza, where I’m giving away a copy of The Allergy-Free Cook Bakes Bread: Gluten-Free, Dairy-Free, Egg-Free by Laurie Sadowski! Now through Sunday night, and you don’t need a tumblr account to enter.

Even if you don’t want the cookbook, enter anyway – you can always regift it to me, wink wink.

DO IT!

vegan nomz roundup!: even more pizza ed.

Wednesday, August 17th, 2011

…because it’s been entirely too long since our last vegan pizza party!

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By the way, I pizza blog in this. In fact, I’m wearing it right now. The more you know.

Now bring out the pizza!

Creamy Vegan Mac & Cheese Pizza, No. 2!

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Another vegan mac & cheese pizza!

This recipe is fairly similar to the original, with one key change: instead of adding the macaroni and cheese to the pizza before it’s baked, we added the mac & cheese after the pizza came out of the oven (and more sparingly, too; this pizza is more like a “regular” pizza and less like a carb pie!). Since it isn’t baked twice, the mac & cheese topping is a little creamier and soupier. There’s also some extra cheddar Daiya and margarine hiding under there – along with bits of Lightlife Smart Bacon – for added moisture. (It’s like a white pizza only orange, yo!) Here’s the recipe, give it a try!

fwiw, this was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & CHEESE!):

Me: I AM GOING TO GET PREGNANT WITH THIS MAC & CHEESE!

Shane: [looks of horror and revulsion; not just at the thought of sexy time with cheesy pasta, but also – presumably – because neither of us wants children, to the point that this is a condition in our prenup]

Me: I mean I’m going to eat so much that my belly bloats up to where I look pregnant. YOU KNOW, MY BABY BUMP.

Shane: Oh.

And I did.

Mac & Pepperjack Pizza

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Vegan macaroni and cheese pizza #3! “Mac & Pepperjack,” as we nicknamed it, is made with Pepperjack Daiya cheese (duh!) and topped with breadcrumbs, baked mac & cheese styley. Between the pasta and the pizza, this pie is like two meals in one. It took the husband a week to finish off the leftovers, what with the way he loaded the mac & cheese on there. Three inches of cheesy goodness? This bad boy is practically a deep dish!

Kalamata Olive Bread Pizza

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Kalamata Olive Bread Pizza, made in the toaster oven! (The pizza, not the bread; you’ll need a bread machine for that!)

This recipe for Kalamata Olive Bread is one of my favorites, and here it’s been improved upon in the only conceivable way one might so polish a masterpiece: ADD DAIYA CHEESE! Immediate success! The tang of the bread complements the mozzarella Daiya and red sauce nicely, and it’s even better when toasted to a lovely brown crisp. I see many more slices in my future. (Also: a kalamata olive pizza crust!)

Of course, you can sub in your own favorite bread recipe; I’ve made quickie toaster pizzas with everything from homemade loafs to french bread to plain old sliced white bread. It’s hard to go wrong when vegan pizza is involved!

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VeganMoFo, Day 16: Tomato Bread! (x3)

Friday, October 16th, 2009

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If I had to choose a favorite veggie, it’d be a toss up between tomatoes and potatoes. Taters give you tots, fries, soup, pancakes, flour, pierogies, gnocchi…yum! But sundried tomatoes – sundried tomatoes are hard to beat. Concentrated goodness, and healthy, too!

Anyhow, Shane made this bread for me the other night. Seasoned with tomato paste and sundried tomatoes, it’s an awesome side to basically any pasta dish you can dream up. We enjoyed it with a rather simple meal: linguine with red sauce. Rivers of red sauce, actually, in which we drowned the freshly baked bread, bringing the tomato count to three.

The recipe calls for sundried tomatoes packed in oil, but if you only have bagged sundried tomatoes on hand, soak ’em in a little olive oil for an hour or two – or overnight, even – and that should do the trick.

If you don’t have a bread machine, don’t despair! After letting the dough rise, you can shape it into baguettes or whatnot, and bake it in the oven. But you’ll have to find instructions for doing so elsewhere, since my bread machine and I are BFFs.

Tomato Bread

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Ingredients

1 1/4 cups water
3 tablespoons tomato paste (though a lil’ extra won’t hurt)
1/3 cup oil-packed sundried tomatoes, chopped (again, go wild!)
2 3/4 cups bread flour
1/2 cup whole wheat flour
1 1/2 tablespoons gluten
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast

Directions

Place all the ingredients in your bread machine pan, according to the order set in your manufacturer’s booklet. Set crust to medium or dark and bake on the machine’s Basic cycle.

Serve warm with…whatever!

Makes a 1-pound loaf.

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VeganMoFo, Day 8: On the eighth day, Dog made hummus.

Thursday, October 8th, 2009

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lookoutshane!

Okay, so technically I made this particular batch of hummus, and on the sixth day of VeganMoFo, but wevs. I totes caught that smile tugging at the corners of your mouth, and there’s no taking it back!

Anyhow, I have seriously been jonesing for hummus lately; a few weeks back, I cracked open a jar of black olive hummus that had been languishing in the back of the cupboard for nearly five years – maybe more, who knows – flew through it in a day or two, and have been salivating for another fix since. I’ve been meaning to making my own batch for some time, but have been lacking the necessary culinary confidence…until now!

In Googling for hummus recipes, I quickly came upon a whole page of them on About.com. (Note: not all of the recipes are vegan, but those that aren’t, are easily veganized.) While red pepper and sundried tomato hummus both sound delish, I decided to play it safe my first time around. I had some leftover Kalamata olives gathering frost in the freezer, so the starter recipe really chose me: Kalamata Olive Hummus it was!

I more or less followed the instructions, with a few minor modifications: I omitted the red pepper flakes (I’m a-not-so-spicy!), upped the cumin by a tad, and used a lot more lemon juice – in fact, lemon juice is all I used to thin the hummus out! Because I ran the food processor quite a bit, the olives were pretty much pulverized by the time I was done; if you’d prefer larger olive chunks, wait until you’re almost done taste testing to add them to the mix.

There’s this awesome Middle Eastern bakery/restaurant down the street from my husband’s office; whenever they cater in with the Jerusalem Cafe, the Mr. brings home the extra pita bread and leftover hummus-and-pita sandwiches. I love love love their hummus blend, and imagine that I’ll spend some time trying to replicate it. I think I have the taste down – very lemony – but the texture is tougher: based on my one lone experiment, it doesn’t seem as though I was able to blend the chickpeas into a creamy, even smoothness. I wonder: would cooking them a bit prior to processing help?

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Cookbook Review: How to Eat like a Vegetarian by Adams & Breitman (2008)

Friday, March 13th, 2009

Back in November, Kara at Lantern Books sent me a copy of How to Eat like a Vegetarian Even If You Never Want to Be One, by Carol J. Adams and Patti Breitman; a mere four months later, and I’ve tried enough of the recipes to offer a review. What can I say – I’m a slow cooker!

How to Eat Like a Vegetarian by Adams and Breitman (2008)

Being Vegetarian/Vegan 101

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(Full disclosure: I received a free copy of this book for review at the publisher’s invitation.)

The title of this (cook)book pretty much says it all: in just over 200 pages, authors Carol J. Adams (of The Sexual Politics of Meat fame) and Patti Breitman will show you how to eat like a vegetarian – even if you don’t want to be (or in fact aren’t) one. Since it’s kind of a vegetarianism/veganism 101 primer (though categorized as a vegetarian cookbook, all the recipes are vegan), the book’s likely target audience strikes me as newbie vegetarians and vegans; omnivores who are interested in eating fewer animal products, whether for health, environmental or animal welfare reasons; and the family and friends of vegetarians and vegans, new and old.

The last category seems a particularly suitable audience for How to Eat like a Vegetarian. For example, if you’ve recently gone veg, and your parents, siblings, partner and/or friends are giving you a hard time – “But where will you get your protein?” “Fish is vegetarian, right?” “You haven’t joined a cult, have you!?” – allow Adams and Breitman to set them straight. The information contained in How to Eat like a Vegetarian can help teens and young adults assure their worried parents that, yes, it’s not only possible but rather simple to consume enough protein on a veg diet, and help men and women reassure their partners that the household won’t lapse into starvation because the primary cook (or taste tester) has banished meat from the kitchen.

At its core, How to Eat like a Vegetarian is a cookbook; as such, it features roughly 60 recipes (with a number of additional suggestions, such as quick dinner ideas or suggestions for no-prep, eat-what’s-in-the-fridge, snacking-on-the-go eats). It’s a rather diverse sample, spanning breakfast, lunch, dinner and dessert, and includes soups, salads, sweets, dips and spreads, and – of course! – tofu dishes. Depending on your tastes, the selection can be hit-or-miss; while I love vegetable-based soups, for instance, I’m not big on “regular” tofu (though I do like the silken stuff!) – so I haven’t yet, and probably won’t, try the tofu recipes (although the Mr. and/or doggies probably will). The wide range of dishes can be taken as either a negative or a positive: on the one hand, the lack of a coherent theme binding the recipes together may mean that you only try half of the dishes. But, if you’re an adventurous eater and don’t know where to start your veg-etarian/-an journey, How to Eat like a Vegetarian might just be the place!

In addition to the recipes, Adams and Breitman offer “More than 250 shortcuts, strategies, and simple solutions.” These include a number of helpful “top ten” lists, such as “Ten ways to eat more vegetables”; “Ten substitutes for using an egg in baking”; and “Ten different things you can do with chickpeas.” You’ll also find suggestions for seasonal eating; ideas for vegan appetizers; birthday food ideas; and tips for hosting a cruelty-free reception. In the final chapter, Adams and Brietman sneak in a 30-page discussion about the health, environmental and animal welfare reasons for adopting a vegetarian diet. (Vegan, really, but methinks they didn’t want to scare jittery omni’s away by using the more radical term “vegan” in their book and chapter titles!)

Over the past few months, the husband and I have tried out a number of the recipes in How to Eat like a Vegetarian. Without exception, all were fairly easy to prepare and quite yummy, if not downright delish. Of course, I did some selective sampling; while I loved the Scalloped Potatoes , the mere mention of Carrot Avocado Soup makes my face crumple, and alas we never made it. Chances are you’re not as fussy an eater as I, so grain of salt and all.

(As an aside, if you’ve seen Baby Mama: That scene where Amy Pohler simply cannot bring herself to eat the organic green pea soup? Totally me. “I would rather be shot in the face than eat this food!”)

I especially liked the “top ten” lists and random tricks – many of these are gems! I’ve been a vegetarian for 13 years now, vegan for maybe 5, and I’m always looking for shortcuts in the kitch! Adams and Breitman offer some inspired tips for recreating new dishes out of leftovers (something I’ve kind of been doing, albeit on a smaller scale, for a few years), improvising dishes and the like. Probably nothing new to the more advanced vegan cooks among us (you know the types, always making you drool over their food p0rn blogs!), but a dogsend to us amateur and intermediate chefs.

After the jump: a few vegan food p0rn photos of my own, along with a brief description of each dish. Don’t hold the scrappy photo quality against the book’s authors – everything is much tastier than it looks.

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VeganMoFo, Day 28: Shane’s Kalamata Olive Bread

Tuesday, October 28th, 2008

Shane picked up some Kalamata olives from Wild Oats’ salad bar yesterday, so I asked him (demanded is more like it!) to make me some olive bread this afternoon. Which was really a double bonus – yummy olive bread for me, plus a day’s rest from veganmofo recipes!

Shane adapted the “Classic French Bread” recipe in our Sunbeam Breadmaker manual to create this Kalamata Olive loaf. The original recipe lists a bunch of machine-specific steps, which I’ll skip; after all, if you already have a bread machine, chances are you know how to use it! And if you don’t have one, check out your local Goodwill or a family member’s attic – it’s a kitchen gadget no carb-loading vegan should be without.

Shane’s Kalamata Olive Bread

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Ingredients

1 cup + 2 tablespoons water (75-85 degrees)
2 tablespoons olive oil
3 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
3/4 cup chopped Kalamata olives

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VeganMoFo, Day 7: Sweet Strawberry Applesauce Bread (!)

Tuesday, October 7th, 2008

OK, so I’d wanted to blog a recipe involving watermelon today, since I have 14 or so sitting out in the garage. (That’s one frustrating thing about gardening – some produce seems to come all at once.) But all I could find on the internets were watermelon juice recipes, or recipes that required use of a food mill (don’t have *sigh*), so after a half hour of searching I gave up and changed course.

Instead I decided to look for a bread recipe calling for applesauce and strawberries, so I could use up some of that yummy strawberry applesauce I made yesterday. This recipe for strawberry bread popped up all over the place, so I figured it muse be a sign from the Fruit Fairy. Or something.

With some slight modifications, here’s my recipe for Sweet Strawberry Applesauce Bread.

Sweet Strawberry Applesauce Bread

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Ingredients

– Dry –
2 cups flour
1 cup sugar (reduce to 3/4 cup if you’d like a less sugary bread)
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice

– Wet –
Egg replacer for two eggs
1/2 to 3/4 cups Sweet Strawberry Applesauce (Or 1/2 cup commercial applesauce)
2 cups strawberries, chopped
1 teaspoon vanilla extract

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Sweet Cinnamony Zucchini Bread

Monday, August 18th, 2008

My garden is overflowing, so methinks it’s time for more zucchini recipes!

This dish doesn’t call for much zucchini, so it’s actually not all that helpful in tackling my zucchini overload. But…it’s yummy just the same, and I’m jonesing for some bread, so there ya go.

Sweet Cinnamony Zucchini Bread

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Ingredients

2 cups grated zucchini
egg replacer for 3 eggs
1 cup oil
2 C. sugar
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 Tbsp. baking soda
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. baking powder
3/4 cup raisins (optional)

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Dutch Sugah Loaf, A Bread Recipe (*drool*)

Thursday, July 24th, 2008

Break out your bread machines, veg*ns. It’s time for some Dutch Sugah Loaf bread!*

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Ingredients

1 1/2-pound loaf

2/3 cup sugar cubes
1 1/2 teaspoons ground cinnamon
Small pinch of ground cloves
1 1/8 cups fat-free soy milk
1 tablespoon unsalted margarine, cut into pieces
3 cups bread flour
1 tablespoon gluten
1 1/4 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast

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Shane’s Super-Awesome Super Vegan Bananer Bread

Sunday, February 3rd, 2008

Mmmmm….banana bread!

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Looks yummy, don’t it? Keep reading for the recipe…

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