Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

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Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

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Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

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edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

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not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

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my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!

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Foodie Friday Catch-up

I have forgotten/been busy and have been neglecting this for a few weeks. Aside from some Christmas food postings, and my recipe for my brownies the other night, I have not been posting much! Hopefully I can change that while I’m on break from school!

Anyways, I am going to fill in some gaps of some things I have made recently.

I think this is everything, except I did make the healthy (and delicious! might I add) waffle recipe from Isa Does it for New Year’s Morning and I forgot to take a picture of it. Oh, and I made a salad to share for a writing workshop I attended, also from Isa Does It (the avocado ranch one) that I forgot to to take a picture of as well.

Kale Salad with Butternut Squash and Lentils from Isa Does It

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I really loved the texture of this salad! The flavors were great. As a meal it was surprisingly satisfied. I’d definitely make it again and it was quite easy. The easier the better lately, in my opinion!

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Fruit Punch “winkies” from Bake and Destroy

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I also made these for the writing workshop with my new canoe pan I got for Christmas! The cake batter ends up coming out really thick and bakes like the consistency of a donut. You can’t really taste the fruit punch flavor as much as I’d like. Some tweaking of my own vegan twinkie creations is definitely in order! But it was great to have a recipe to work from and see if it works, get inspired by! Believe me…there’ll be more vegan twinkie recipes in the future. As someone of an aside…I need to get more practice with the frosting syringe so that the filling gets distributed evenly throughout the twinkie fully…

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Cucumber Ranch Bowl from Isa Does It

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This was quite good. I loved the crispy tofu and the  spices used to make it. The dressing has a bit of an odd texture but is good. The broccoli goes well and also gets more veggies into the dish. I liked the textures combined with the rice. I do not know for sure if it is something I would make again though? I thought it would be much better than I thought by the write up it had in the cookbook. I think it’s good for a one time trial…not sure what to rate it banana-wise since it was good enough, maybe I will settle on 3 good bananas? I cannot decide though! Ok 3 good bananas it is. But I would definitely make the tofu again, just in something different.

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So Delicious Coconut Milk Ice Cream (vanilla) with this strawberry sauce recipe

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I made this for my dessert on New Years Eve. It was really good, and not sickeningly sweet. I liked it a lot and put it on my waffles the next morning as a healthy topping! So good.

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Tempeh Soft Tacos (made with diy taco seasoning), with guacamole, lettuce, nutritional yeast, and salsa

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I used some recipes for reference for this. Mainly this one for the tempeh taco meat and this one (for the taco seasoning which I tweaked a bit by reducing salt and omitting the crushed red pepper). It was delicious though I put way too much of my guacamole onto it haha. Yum. The tempeh taco meat is definitely a good idea!

I have also been making a lot salads with some bbq’d Beyond Meat I got for free, eating the brownies I made last night, making a few daiya grilled cheese sandwiches, and other convenient foods but I need to get back to eating and cooking with more fresh veggies and such. I am going to try making the sweet potato gnocchi with tarragon cashew cream soon from Isa Does It. Be prepared to see that next week!