WHOA somehow i failed to publish this recipe in august? how HOW? this was insanely good, i remember it like it was yesterday…
HERE’S A BLAST FROM THE PAST
lemony sea asparagus with wild rice, and kale mashed potatoes
tofu vegetable noodle soup in a thai coconut broth
i love this soup. I LOVE IT. it’s hot and rich and noodley and the broth is so fragrant. it’s everything i want from a food.
salad rolls with jackfruit, rainbow carrots + radish sprouts
hey friends, salad rolls! the great thing about salad rolls is that you can put pretty much anything you like in them. this time i used shredded jackfruit, smoked tofu and veggies
candy + annual pierogi day
i tried making these candy bars and WHOA ARE THEY GOOD. and easy! who knew! you need a candy thermometer but aside from that it’s insanely easy to make candy and now i can’t stop eating it. i used almond butter in mine and regular dark chocolate in a double-boiler to coat.
there are a bunch more candy recipes on this site that i want to try. HONEYCOMB? yes please.
just like LAST OCTOBER, we spent a day making pierogies. we made a HUGE batch and ended up with over 225 pierogies with 5 different fillings. we used the potatoes we grew ourselves in a good chunk of them, then we had a regular cheesy potato filling, a mushroom kale filing and a dilly cheesy potato filling.
last year’s recipe makes about half of what we made, but keep in mind that they are labour intensive, so if you’re going to spend 4 hours making pierogies, why not spend 7 and have a freezer full of them?
more new actual recipes coming up. i’m testing for a little COOKBOOK that should be ready in time for WINTER HOLIDAY GIFT GIVING TIME. heads up.
thanksygurvin
IT WAS DELICIOUS. here are some real casual recipes…
BRUSSEL SPROUTS
trim the sprouts and take off any leaves that are gross. cut in half, toss with olive oil, salt and pepper. bake at 400 for 10 minutes then broil quickly to crisp up the tops. i then tossed them with a balsamic reduction but that’s pretty optional.
CAULIFLOWER GRATIN! I blanched a large head of cauliflower, made a roux then added half broth half almond milk then some daiya and smoked paprika and 1 tbsp dijon to make a cheese sauce. mixed with the cauliflower, sauteed garlic tops, and season with salt and pepper. i topped it with a mix of bread crumbs, nutritional yeast, black pepper and a big pinch of ground daiya.
STUFFING! maybe my favourite part. i carmelized an onion and a then added a couple garlic tops. mixed it together with 4 slices of my own bread, cubed. also, capers, 4 chopped dates, arugula, fennel seeds, rosemary, chili flakes, a bit of TVP bacon, 1/3 c. chopped walnuts and then added just enough broth to moisten. put it in a casserole and bake it at 400 until it looks like delicious stuffing (15-20 minutes).
here’s the spread. i made sheets of seitan then filled them with stuffing, rolled em, tied em and baked em. after making them, i would rather not stuff them and braise the seitan. with the leftovers, i cut it in slices, lightly pan fried it then braised it in broth and red wine. super tasty.
oh and there were mashed potatoes of course. and almond mushroom gravy…
and for dessert? PUMPKIN CHEESECAKE
take half a sleeve of graham crackers and pulse them in the food processor until they’re pretty fine. add 1/2 c. unsweetened ribboned coconut and pulse again. mix with 1/3 c. earth balance and press into a springform pan. bake at 325 until JUST A TEENY BIT GOLDEN, 25 minutes.
let cool. meanwhile mix 1/2 can pureed pumpkin (OH YEAH DID I MENTION THIS IS TRASHY VEGAN CHEESECAKE? if you don’t want trash, don’t read this one), 2 containers plain tofutti cream cheese, 1 tsp vanilla, 2 tsp baking powder, 1 tsp: cinnamon, nutmeg, ginger, allspice and 1/8 c. flour and 1/4 c. sugar. spread over crust then bake at 350 until set in the centre. OPTIONAL: do a little swirly on top with a tbsp of pumpkin spice, 2 tbsp earth balance an 2 tbsp brown sugar before baking
go eat a food 