Vegan MoFo day #13 Post #10: Kitchen tour time and recipe for yellow rice

Hey,

Today’s Vegan MoFo post prompt is: It’s kitchen tour time!

Technically “my” kitchen is actually my mom’s kitchen. I am very lucky to live with my parents right now because they have a really awesome kitchen. I’ll miss it when I move out.

The pictures I will post at the end will show that the kitchen a bit messy, and that’s because I took them right after I made an elaborate dinner. My mom is always complaining about the messes I make. I really can be a bit of a hurricane when I cook.

Tonight’s dinner was from the cookbook Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer. It was the Peanut Mole soy curls, although I’m not sure why it’s called that, since there are no peanuts in it. In addition to that, I decided to make a yellow rice recipe, which wasn’t in the book, but somehow came out looking almost exactly like the rice that was pictured in the recipe.

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The mole may not be exactly attractive, but let me tell you, anything that has a whole bar of melted chocolate in it is worth making!

Here is the recipe for the rice I made:

Yellow Rice Makes about 4 cups cooked

Ingredients:

  • 2 cups basmati rice
  • 4 cups veggie broth
  • 1/2 tsp ground turmeric
  • 1 dried bay leaf
  • 1 tbsp olive oil
  • 1 tbsp dried minced onion
  • 1 1/2 tsp dried basil
  • 1/2 tsp salt, or more to taste
  • 14.5 oz can diced tomatoes
  • 1 cup defrosted frozen peas

Directions:

  1. I recommend using a rice cooker for this as it’s easier and I love rice cookers! Place all the ingredients except the peas and tomatoes into the pot of the rice cooker and stir before turning on.
  2. If using a rice cooker, set to cook and leave it alone until it switches to warming. If you prefer not to use a rice cooker, cook on the stove as you would any other rice (you probably know better how to do that than me at this point, since I’ve grown reliant on rice cookers.)
  3. Once cooked, transfer into a large bowl and fold in the tomatoes and peas.
  4. Serve as a delicious side.

And now, what you’ve been waiting for: the kitchen tour!

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This is the area where the stove, oven, fruit basket, utensils, and blender reside. You can also see my rice cooker and the mole I just made when this was taken.

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This is the corner where my new juicer resides that I am loving and endlessly intrigued by.

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This is the sink area. You can also see on the left hand side (sorta, it isn’t clear) some pencils, pens, and paper that we keep there along with my parents’ actual landline phone. It is a mess of dirty dishes in this picture AHHHH! I cleaned them up right after eating.

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This is where a lot of the cups and glasses are stored above and where I often prepare food but am not really supposed to because my mom likes it as clean as possible. My hot water heater is currently on the top of the counter top. My cat Neko often jumps up onto this counter to get his food (since we prepare it on there), which we’ve tried to discourage him from because it’s gross, but we haven’t been consistent enough with correcting the behavior so he’s still doing it. In the background you can see the eating area where my brother is eating the Mole dish as well (he’s not a vegan but likes the food I make and eats it happily).

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The pantry area, spice rack, microwave, toaster oven, Mrs. Pots Cookie jar, etc. You can also see the cupcakes left over from the bbq I told you about that I made for Saturday, my Vega One shake, some random ingredients such as gluten free vegan breadcrumbs and buckwheat flour, and other cluttery stuff. Check out my mom’s alphabetized spice rack…we have a bit of an overgrowth of spices, as the overflow is housed in the cabinet above.

That’s all for tonight, it was fun showing you the kitchen!

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My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! 🙂

Vegan Mofo 2014: Friday Pie Day: Basic Veggie Pot Pie

Hi there,

I originally fell in love with vegan pot pies after trying to follow this recipe, which was originally on vegweb. However, it inspired me to create my own pie crust recipe, because prepared vegan pie crusts are a pain to find. Also, since so much of the recipe just says “to taste” it’s hard to find the right amounts to make it feasible. I have experimented with all kinds of fillings, but this is my favorite combination (much of which isn’t really on the original recipe). I also have more or less figured out a good proportion for the broth, cornstarch and water, and almond milk but please note that it can vary depending on how big or small the vegetables are.

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Basic Vegan Veggie Pot Pie Recipe:

Ingredients:

For the crust:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1 tsp salt
  • 6 tbsp cold Earth Balance
  • 6 tbsp non-hydrogenated organic vegetable shortening
  • 1/4 cup cold water

For the filling:

  • Cauliflower- 1 cup steamed
  • 1/2-1 cup mushrooms, sautéed until the juices are released
  • 1 zucchini steamed
  • 1 yellow squash steamed
  • 1 onion, sautéed for about 3 minutes with a bit of oil
  • 2 tbsp cornstarch
  • 4 tbsp water
  • 1 cup veggie broth
  • 1 cup almond milk
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp thyme
  • 1/4 tsp ground sage
  • 4 daiya cheddar slices or 1/2 cup daiya shredded cheddar

Directions:

For the pie crust:

  1. Place flours and salt in a food processor. Give it a quick whir to combine together.
  2. Add 2 tbsp of shortening, quickly pulse, and continue to add the shortening 2 tbsp at a time until you’ve put in 6 tbsp.
  3. Follow the same method with the earth balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Separate the dough into fairly equal halves.
  6. Smoosh into two round disk shapes, and wrap each in plastic wrap.
  7. Refrigerate for at least 15 minutes to 2 hours.

For the rest of the pie:

  1. Preheat oven to 400 degrees F.
  2. Take out the crust disks from the fridge to soften up a bit depending on how long you placed them in the fridge. If you only placed it in for 15 minutes then just take it out right before you want to use it.
  3. Prepare the vegetables accordingly. Once each is cooked place in a large bowl.
  4. Once the oven is heated, roll out one disk of the dough on a flat surface over plastic wrap into a thin circular shape (it’s okay if it’s not perfect) and place over a pie dish. Mould to the sides of the dish, place some slits with a knife into the bottom of the dough, and bake for 5-7 minutes so it isn’t as soft as it was before. Set aside.
  5. Prepare the broth/gravy.  Mix together the cornstarch and water in a small bowl or cup. Set aside and boil together the veggie broth and almond milk and herbs and spices. When hot, add in the cornstarch and water mixture and whisk until this all starts to boil and thicken. Pour over the vegetables in the bowl you set aside and stir to combine.
  6. Place the Daiya cheddar in the bottom crust.
  7. Place the veggie and gravy filling inside the crust.
  8. Repeat the steps you used to roll out the bottom crust and place on top, pinching the sides together. Design a cute decoration out of the slits you cut for ventilation.
  9. I find it a good idea to place a baking dish under the pie before baking in case things ooze out.
  10. Bake for 35-40 minutes, checking after 30 minutes to ensure the crust isn’t burning in your oven. If you think you need more time to bake it but the crust is starting to brown around the edges, you can wrap foil around those edges and it will help with that problem.

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Made with love!

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The filling before it was baked

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Happy Friday, everyone!!

Playing a bit of catch up-tofu, hibachi, gyros, and taco salad

I have been a bit missing in action lately. Sorry!

Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.

Here is what  I’ve been cooking up!

photo 3 (2)This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.

photo 2 (2)I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth  Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe  and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.

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Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.

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I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.

That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!

My Xmas Menu!

Well, this holiday is coming way too fast for me.

I was going to submit a second recipe to Earth Balance’s Holiday Bake-Off Contest but ended up forgetting today was the last day! Woops. Oh well, that just means when I make the recipe I was planning on making that it can be posted here with no issues. The recipe I did submit was a gingerbread whoopie pie…unfortunately I can’t share the recipe because of the contest rules (plus I haven’t quite perfected the texture yet…hmmm…oops, probably not going to win…)

My family usually has a pretty low key Christmas. I will probably be making some waffles for everyone for breakfast (the non-vegan family members are actually excited about something I make, and apparently it’s the waffles!).

Then I will be making a vegan cheese ball with veggies and crackers for an appetizer. Recipe I’m using: here 

For my dinner I will make Thanksgiving Burgers from theppk.

My grandmother requested I make her some brussels sprouts so I am making a recipe from the Student’s Go Vegan cookbook (the recipe has maple syrup, toasted pecans and carrots) which you can check out on Amazon

For dessert (since I don’t want to eat too much for dessert haha) I am making chocolate coffee truffles. The recipe is here.

So if you celebrate Christmas, this is probably my last post until then! So Merry Christmas in advance (I may actually post the day of with actual pictures of my food!).

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I asked for a lot of food related gift items too so hopefully I can post about those then too! Yay!