Christmas Re-cap

Oi. So the school semester finished Sunday the 21st and I was a bit of a mess. After that, I barely stopped. It was a whir of wrapping presents, menu planning, grocery shopping (multiple times, ugh), spending time with family, cooking, etc. Since then I haven’t really stopped either, until today…Thank Goodness.

Remember my menu? I stuck to it pretty closely with a few adjustments.

My mom actually made the salad and the eggplant Christmas Eve which was great. She actually helped so much with the cooking which was a big relief because even as I write this now, I still feel like I am recovering from being so stressed during school.

First, we had the greek salad:

Isa Does It Greek Diner Salad

Isa Does It Greek Diner Salad

Then we had the main course, which for me was a piece of Spanakopita pot pie and the eggplant parm.

Spinach Pot Pie

Spinach Pot Pie

Spinach Pot Pie-Inside

Spinach Pot Pie-Inside

Eggplant Parmesan

Eggplant Parmesan

The dessert I was making for Christmas Day got screwed up because my mom was trying to teach me a trick with the roll cake but forgot how to do it the correct¬†way and it fell apart ūüė¶ So we decided to save the mud pie for Christmas day, and instead would have¬†the vegan peppermint stick ice cream I had made…The frosting for the cake was already made, so we¬†ended up making some of the crumbled up cake, ice cream, frosting, crushed peppermint candies, and chocolate syrup into sundaes. Everyone was obsessed with the peppermint stick ice cream, and I really don’t blame them! It was so good. It’s been requested that I make it again.

Vegan xmas Ice Cream Sundae

Vegan xmas Ice Cream Sundae

Then on Christmas morning we had my famous pretzel bread pudding for breakfast:

Pretzel Bread Pudding

Pretzel Bread Pudding

For an appetizer I made the Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen which was so good. Everyone really loved it, and my grandmother was telling me I selected some really good tomatoes, haha.

Festive hummus, pizza bread slices not pictured

Festive hummus, pizza crust slices not pictured

For dinner, here was my plate:

Clockwise from top left: Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

Clockwise from top left:
Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

And for dessert? Well, my grandmother decided to leave before we had it, so while I was waiting for my mom to take her home, I ended up whipping up a surprise. I had so much frosting leftover from the botched cake that I decided to make whoopie pies:

Whoops, I made Whoopie Pies

Whoops, I made Whoopie Pies

And we ate them along with the mud pie! (two gross but delicious sounding “pies,” haha)

Mud Pie!

Mud Pie!

This was also the first year I barely got any cooking related gifts. ¬†Believe it or not, I’m okay with that. This is because:

A) I have way too many cookbooks and am now trying to make my own cookbook zine so I’m mostly eating my own creations.

B) I have pretty much everything I need in the way of utensils, though I did get a new measuring cup set and a cool little frosting thingy for decorating cakes and stuff in my stocking.

C) I am trying to also eat a bit healthier, so candy and junk food¬†isn’t wise. Although, I did get a package of peppermint Bark Thins and Supercandy (they are vegan and basically gum drops with tons of B vitamins in them) in my stocking.

D) Apparently my love of working out has almost overtaken my love of cooking, at least, gift wise. I got some cool workout gear this year!

I do hope to use the two Whole Foods gift cards I got for presents for some food-related goodies/healthy foods! Yay.

Happy holidays everyone! I will probably not be posting until after the New Year, so I hope you all have a happy one!

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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! ūüôā

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 ūüôā

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!