Carbs & Rec: You had me at “Meat Tornado.”

Sunday, September 14th, 2014

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Carbs & Rec - The Meat Tornado (0015)

“You had me at Meat Tornado.” If there’s a single quote that’s come to define Ron Swanson, food-wise (and what else is there really?), it would have to be this. Second maybe to “Give me ALL the bacon and eggs you have.” Let’s just say the message boards are going nuts.

Just look at all the Meat Tornado merch and fan art available online!

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Happy Cows and Quinoa Patties

Tuesday, May 20th, 2014

THE HAPPYCOW COOKBOOK IS HERE Y’ALL!*

2014-05-18 - The HappyCow Cookbook - 0006 [flickr]

Well, technically it doesn’t come out until June 3rd, but I was lucky enough to score a review copy. (Thanks again for that, BenBella books!) I have literally been waiting for this cookbook to drop for eight months now, no lie. Maybe more. (My memory ain’t what it used to be.) Now that it’s here, it does not disappoint. Although a real, live chef to recreate all these masterpieces would be icing.

I just got my grubby little paws on it on Friday, and already I’ve made two dishes AND ordered a spiralizer to try out some of the raw pasta recipes. The book features recipes from 46 vegan restaurants – in both the United States and around the globe – interspersed with profiles of each. Along with the expected junk food, there are also some healthy, wholesome recipes, as well as tons of fancy schmancy dishes. (The photos are provided by the restaurants, so good luck matching their presentation! Not even gonna try.)

Topping my to-do list: the Buddha Lentil Burger from Buddha Burgers; El Piano’s Peruvian Leftovers Pie (though I’ll need to generate some leftovers first!); the Canelones de Seitan via Mi Vida; Peacefood Cafe’s Roasted Spaghetti Squash, Cauliflower, Garlic, and Mashed Potatoes with Porcini Mushroom Gravy (say that five times fast!) and its Award-Winning Chickpea Fries; and the Enchilada Pie from the awesomely named Stuff I Eat. There are also some pretty bitchin’ zerts here – Chocolate Raspberry Hazelnut Cake, Gluten-Free Coconut Strawberry Shortcake Cupcakes, and Key Lime Tarts, oh my! – but idk if my pants can stand any more sweets. Not with ice cream season upon us.

But wait! Before I get ahead of myself.

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I started with the Quinoa Patties (contributed by Green Cuisine in Victoria, BC), both because they sounded tasty and seemed pretty easy to whip together in a pinch. Plus I had all the ingredients on hand, so bonus.

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Mayim’s Breakfast Burritos

Tuesday, April 22nd, 2014

(…for dinner. Always for dinner!)

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So if you already own Mayim’s Vegan Table, you’ll immediately notice that I made a few changes to this recipe. Instead of unpressed, diced tofu – which I’m not really keen on – I used pressed, crumbled tofu to make a scramble. Also, I didn’t have any black beans (SHANE!), so I used navy beans instead. And, as per usual, I shredded my spinach, since cooked spinach gives me the willies. (It’s all slimy and wilty, much like spoiled spinach. Ew!)

Hmmmm. Maybe I should start a tag for fussy eaters. You think? “Fussy eater problems,” or something like that.

Anyway, it’s a solid recipe that’s easy enough to modify based on what ingredients you have on hand. Not quite a scramble, but easily made into one. I’ll admit that the mix of maple syrup and apple cider vinegar made me a little nervous, but you don’t really taste either in the finished product.

Plus you just can’t go wrong with Daiya cheese or burritos. Not. Possible.

Creamy, Cheesy Nondairy Kugel

Saturday, April 19th, 2014

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When Peedee got a clean(ish) bill of health of Tuesday, I didn’t know whether to laugh, cry, or scarf down a giant bowl of mac & cheese. No surprise here: I did all three. As it turns out, the cookbook I’m currently reviewing has two (TWO!) recipes for vegan macaroni and cheese.

This one’s the Kugel which, while not technically mac & cheese, is close enough me for me. I mean, just look at it! (LOOK. AT. IT!) Creamy Daiya cheese sauce. Breadcrumbs browned on top. With just “a touch of sour cream for that classic and slightly tart kugel taste.” Sooooo good.

Since I knew this dish was to be baked – and baking mac & cheese often dries it out – I made a little extra sauce and thinned it out too, with an additional 1/2 cup of soy milk and handful of cheddar Daiya on top of what’s required. Worked like a charm: the sauce was still super-rich and creamy even after 25 minutes in the oven.

My only complaint? The onions tasted a bit raw for me. Next time I think I’ll sautee them in the same saucepan used to make the cheese sauce, rather than add them uncooked to the pasta. Baking just didn’t get ’em done, imho.

On another note, Shane used his portion as a burrito filling! Maybe I can has a burrito-themed VeganMoFo after all? (Burritos are like pizza: everything goes great in them!)

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Breaking News

Sunday, April 13th, 2014

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So it turns out that those bean balls from the Vegan Athlete Cookbook? Make a pretty awesome burrito after all. And I didn’t even have to rely on Shane to test out my idea.

I quartered a few of the balls and fried them up with mushrooms, zucchini, and leftover roasted potatoes, carrots, garlic, and onion. Ten minutes later and I had one rockin’ burrito. Along with the mushrooms, the bean balls give the filling a hearty, meaty feel. Almost as tasty as it is filling.

In other breaking news, I am seriously considering a burrito theme for VeganMoFo 2014. “Burrito Blowout,” whaddyathink?

Broccoli & Cashew Cheese-Quinoa Burritos

Saturday, February 15th, 2014

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I don’t know why I don’t have burritos more often; aside from pizza, they’re pretty much the flyest finger food out there, and soooo much fun to eat. Seriously, I think the last time I made burritos was for a cookbook review more than a year ago! Such a shame. Note to self: must rectify this immediately.

So I wasn’t quite sure how these Broccoli & Cashew Cheese-Quinoa Burritos from The Oh She Glows Cookbook would turn out. I really don’t eat quinoa very often – I’m still working on a two-pound bag I bought several years ago – so yeah. I figured I’d either love it or hate it. (In which case there’s a 99% chance that Shane would be more than happy to eat the extras. Human garbage can, that one.)

Well, I’m happy to report that option A prevailed. As in, this is totally one of my new favorite recipes! The combination of broccoli, sundried tomatoes, onions, and quinoa is tasty, but it’s the cheesy cashew sauce that really takes this burrito to the next level. (Yeah, I left out the celery. Sue me!)

Mine looks nothing like the burrito portrait in the book but I suspect that’s because I’m an amateur when it comes to wrapping burritos. Consider me flummoxed.

As a Saturday Raturday Bonus: A shot of Finnick, begging for food right next to a picture of him begging for food in nearly the exact same spot. How meta.

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P.S. If you’d rather not use quinoa, I bet plain old rice would make an excellent substitute. I’ll give it a try next time around and report back to you. Deal? (The things I do for you people!)

Eat to the Beat: Sausage and Egg Breakfast Burritos & Lucinda Williams

Sunday, October 21st, 2012

 

The song: “Lonely Girls” by Lucinda Williams (lyrics)

The foodstuff: Sausage and Egg Breakfast Burritos from Cozy Inside

The connection: Comfort food, yo.

 

Sausage and Egg Breakfast Burritos from Cozy Inside (0037)

This burrito might not look like much, but it’ll fill your belly and then some.
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Put your stretchy pants on, ladies, because you’re gonna need ’em! These Sausage and Egg Breakfast Burritos from Cozy Inside are the ultimate in comfort food. Or brunch food! Or breakfast food! Any of the vegan foods, really.

The title, while enticing, doesn’t quite do this burrito justice: there are not one, not two, but THREE layers of delicious breakfast items packed into this bad boy! Namely, tvp sausage, scrambled tofu “eggs” – and tater tots, too! I KNOW RIGHT! All that’s missing are the pancakes and maple syrup.

 

Sausage and Egg Breakfast Burritos from Cozy Inside (0026)

My burrito, before I folded it up, thus hiding its savory insides.
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As incredible as it sounds, this was one of the last of the Vegan MoFo dishes I dared make. I mean, it should’ve been at the front of the line, right? But the lengthy, three-dish recipe intimated me. More than a little. Which seems silly in retrospect, because it wasn’t difficult to make at all! The whole thing took less than an hour, and I even had to stop for a break in the middle so that I wouldn’t finish ahead of schedule.

 

Sausage and Egg Breakfast Burritos from Cozy Inside (0032)

A platter of fixin’s. And this isn’t even all of it: there are still some leftovers on the stove!
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The egg layer is just a simple tofu scramble, fairly similar to what I normally make, but minus nutritional yeast. Naturally I added the nooch back in because CHEESE, and then I upped the ante with a can of sliced mushrooms because I love love love ’em. Near the end, Newman tells you to mix in a little sour cream (I used homemade mayo, but it’s almost the same thing!), which makes for an interesting touch. Gonna have to try that in my next tofu scramble! I made this dish first (while the tvp was reconstituting, naturally! multitasker over here!) and set it aside on low heat while I cooked the other layers.

Up next: sausage made of tvp reconstituted in vegan chicken broth, seasoned, and fried. Very tasty, with a bit of a spicy kick. Hint: it’s the cayenne.

Last but not least is a layer of tater tots, fried and mashed until they reach a hash brown-like state (and they photograph like white rice!). Soooo good, and since it’s a no-brainer, it’s also easy to cook while you’ve got the tvp sausage going.

When done, pile it high in a burrito-sized tortilla, wrap, and consume. Wear a bib, though, it’s messy. Or a tattered sweatshirt! I mean, you’re eating this in bed while crying over Supernatural reruns on TNT, right? (See: song title.)

Shane enjoyed his topped with a bit of guacamole and Sriacha

 

Sausage and Egg Breakfast Burritos from Cozy Inside (0050)

Shane likes it messy.
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while I slathered a little extra mayo on the insides.

I’ve never photographed a burrito before – but when I saw the photos and got a feel for what worked and what didn’t, I decided to give it another try.

Hence, the leftovers.

 

Leftover Sausage and Egg Breakfast Burritos from Cozy Inside (0005)

Why so shy, tofu?
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You’ve got to stuff the burrito extra-full with the filling spilling out one end so it’s visible. Duh, right?

Luckily, this recipe makes four to five large burritos, so there was plenty of extra to work with.

P.S. Lucinda Williams is all the awesome and if you’re not already a fan, you should totes give her a try. Ovaries before brovaries!

 

veganmofo 2012
Eat to the Beat

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