‘recipes’ Category

  1. curried potato and lentil soup

    September 17, 2017 by Angie

    It’s mid-September and in the nineties outside. Who cares though. I’m not going to miss out on Fall. This recipe is very Fall because it’s hearty, it’s soup, and it has carrots which is a Fall ingredient to me.

    I recently discovered the blog Minimalist Baker and picked out several recipes I’m very excited to try. This is the first. The best thing about this recipe is it is delicious. The second best thing is you only need one pot to make it. I barely changed this recipe but I am writing out the ingredients because I’ve learned the hard way that online recipes are not forever and I don’t want to lose this one. The changes I made are: I used vegetable oil and less of it; I used brown lentils instead of green because that’s all I can ever find at Publix; I skipped the sugar; and I substituted arugula instead of kale because I am not good at kale.

    Barely modified from Minimalist Baker.

    Serves four.

    curried potato and lentil soup

    Ingredients

    2 tsps vegetable oil
    1 small yellow onion, diced
    1 tsp fresh ginger, minced
    2 carrots, peeled and chopped
    2 tbsp minced garlic
    1 sweet potato, peeled and chopped
    1 large potato, chopped
    1 1/2 tbsp curry powder
    6 cups vegetable broth
    1 cup brown lentils, washed and picked over
    Salt and pepper, to taste
    A lot of fresh arugula, washed (about 2 oz)

    Instructions

    1. Heat the vegetable oil in a large stockpot. Add the onion, ginger, carrots, and garlic. Cook for 2-3 minutes
    2. Add in the sweet potato, potato, and curry powder. Stir.
    3. Add in 5 cups of vegetable broth and the lentils. Add salt and pepper to your liking.
    4. Bring to a boil then lower to medium heat. Cook for 35 minutes.
    5. Check that the potatoes and lentils are cooked and soft. I opted to add another cup of broth and more salt and pepper at this point. Taste your soup and adjust as needed.
    6. Stir in the argula. I had a 5 oz container of washed arugula and used about half of it.
    7.  Serve and enjoy. Toast would be nice with this.

    two bowls of soup

    Robbie was very impressed. This is a keeper and will be added to the homemade soup arsenal.


  2. vegan chocolate chocolate chip muffins

    August 31, 2017 by Angie

    I am not a chocoholic. I prefer really good bread or a sugar cookie over chocolate cake and I would never even consider eating chocolate ice cream. But then these muffins came into my life. Chocolate with chocolate inside and chocolate on top. Send me to chocolate rehab because I am chocolate wasted.

    Slightly adapted from this recipe by B. Britnell.

    Yield 12 muffins.

    Ingredients

    1 and 1/2 cups of all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking soda
    heaping 1/4 cup of cocoa powder
    1 cup of powdered sugar
    1 cup soy milk
    1 tablespoon apple cider vinegar
    1 teaspoon vanilla extract
    heaping 1/4 cup of unsweetened apple sauce
    heaping 1/2 cup of vegan chocolate chips (I used the Enjoy Life brand.)

    Instructions

    1. Preheat the oven to 350 degrees. Line a standard muffin pan with liners.
    2. You need a large bowl and a medium sized bowl. The large bowl is for the dry ingredients to which you will add the wet ingredients either.
    3. In the large bowl, stir together the flour, salt, baking soda, cocoa powder, and powdered sugar.
    4. In the medium bowl, stir together the soy milk, apple cider vinegar, vanilla extract, and apple sauce.
    5. Add the wet ingredients into the dry and stir until it’s just combined. This is one of those things you don’t want to overstir so break up any chunks of cocoa powder or powdered sugar before you add in the wet ingredients.
    6. Stir in the chocolate chips.
    7. Evenly distribute the batter across the twelve liners filling them up about 2/3 of the way. Top each with 4 or 5 chocolate chips.
    8. Bake for 15 minutes. Conduct the toothpick test to be sure they’re ready.
    9. You now have a dozen warm, chocolatey, chocolate muffins with chocolate chips on top. You are welcome.

    Robbie, the dessert shunner, ate three! of these babies. I brought them to work and everyone there ate two each. They’re really special. I can’t wait to make them for my parents, the true chocoholics.


  3. chocolate chip SunButter bars

    July 16, 2017 by Angie

    Game of Thrones is back tonight! This is not super relevant but is the excuse I used to try a new recipe.

    I followed Chocolate Covered Katie‘s recipe for chocolate chip peanut butter bars. I swapped in SunButter on account of anaphylaxis prophylaxis (you like that?). Turns out SunButter is really, really oily. Between that and my oven being pure shite, I had to bake the bars about twice as long before they even thought about setting. These bars have a bit of a texture problem but the taste is awesome.

    If (WHEN) I make these again I will cut the SunButter a tad and add a tiny bit more flour. I’m also interested in trying this recipe with cashew butter to see if that works out any better.


  4. best favorite banana bread

    April 25, 2017 by Angie

    I have tried several banana bread recipes over the years. This is my go to. My all-time “best favorite”. I originally found it on the blog Hell Yeah It’s Vegan! The blogger totally revamped the site and did away with some of the recipes. The banana bread recipe featured there now is quite different. I found the old one here, but can’t tell if all of the text is from the original blog. Either way, it’s the same recipe I’ve known and loved. Because it’s such a favorite, I’m blogging it myself to keep it forever.

    I’ve made this banana bread with chocolate chips many times. Below is my slightly altered version to reflect the ingredients I always use and my actual method for baking the bread.

    This banana bread is always a huge hit. Last night I made it to bring to my library’s volunteer appreciation breakfast. I was told it went fast.

    This recipe is vegan if you hunt down vegan chocolate chips – which is much more difficult now that Ghiradelli Semi-Sweet Chocolate Chips have milk in them. R.I.P. Ghirardelli vegan chocolate chips.

    Ingredients
    5 medium to large, very ripe bananas, mashed
    1/4 cup vegetable oil (I use Smart Balance oil and measure out a scant 1/4 cup.)
    3/4 cup sugar (I go slightly scant on this as well.)
    1 teaspoon vanilla extract
    1 cup unbleached flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    a pinch of ground cloves
    1 cup semi-sweet chocolate chips

    Directions
    1. Preheat oven to 350°.
    2. Grease a loaf pan.
    3. You need really ripe bananas for this. If you’re like me, you froze some bananas a while back and they’re still in your freezer because you didn’t take them out to thaw on the counter earlier. Procrastinators: place the bananas in a microwave safe bowl and defrost them until you can peel them. Place the peeled, freezy banana goodness in a new bowl and continue defrosting for 2-3 minutes. Now you’re ready to mash the bananas with a fork.
    4. In a large bowl, mix bananas, oil, sugar, and vanilla extract together by hand.
    5. In a separate bowl, combine flours, spices, salt, and baking soda.
    6. Add the wet ingredients to the dry ingredients; stir by hand until there are no chunks of flour visible. Do not overdo it or use a mixer. You want to stir it just enough to mix the wet and dry, but not so much that it gets gummy. Lumps are to be expected!
    7. Fold in the chocolate chips.
    8. Pour into the greased pan. I like to tap the pan around a bit on the counter to get the batter settled in there nicely.
    9. Bake for approximately 30 minutes and then start checking it. It takes anywhere from 30 to 60 minutes to bake fully. I look for a golden top and test with a toothpick. When a toothpick inserted into the middle of the loaf comes out relatively clean, you’re good to go.
    10. Cool on a cooling rack.
    11. Enjoy as soon as it’s cooled off enough or wrap aluminum foil over the whole pan and bring it to brunch, your potluck, your library volunteer appreciation breakfast – feed somebody delicious banana bread!


  5. flapper’s delight

    March 31, 2017 by Angie

    This is the second cocktail recipe I’ve made from the book, How to Drink French Fluently by Drew Lazor and Camille Ralph Vidal, that I got from NetGalley. I can’t just read the cookbooks, I have to make the recipes – for delicious, boozy research purposes.


    I changed it up a little because I forgot to buy limes, I do not like gin, and I wanted to reduce the amount of sugar in the simple syrup. The slightly altered recipe follows.

    Ingredients

    8-10 mint leaves
    3/4 oz simple syrup
    1 1/2 oz vodka (or gin, if you’re 100 years old)
    1/2 oz St-Germain
    3/4 oz lime or lemon juice
    Club soda, to fill
    Ice cubes

    Instructions

      1. If you don’t already have some, you can, and I would argue you should, make your own simple syrup. Boil a cup of water and add a cup of sugar unless you think that sounds like diabetes, then up your water to sugar ratio.
      2. Get a rocks glass. Put half of the mint leaves in there then pour in the simple syrup. Crush it up with a spoon so that the mint releases its mintiness into your drink.
      3. Add the vodka, St-Germain, and juice. Stir.
      4. Add the ice cubes. Pour in club soda until your glass is full.
      5. Garnish with a mint sprig.
      6. That drink looks good on you!

    flapper's delight with vodka


  6. St-Germain cocktail

    March 15, 2017 by Angie

    OMG, you guys. It’s been a minute.

    Life has been crazy nuts. But this week is SPRING BREAK. Therefore, so many drink recipes.

    I received and read a great, new cocktail recipe book from NetGalley, How to Drink French Fluently by Drew Lazor and Camille Ralph Vidal. There are four recipes I’m dying to try and can afford/find the ingredients to make. I made two tonight. The first is the St-Germain Cocktail.

    Ingredients

    1 1/2 oz St-Germain

    4 oz cava (prosecco, champagne, whatever you got just make it brut)

    2 oz club soda

    Instructions

    Easiest recipe ever. Get a champagne flute. Pour the ingredients in. Stir. Boom, you have a delicious champagne cocktail.

    SPRING BREAK 2K17!


  7. elderflower champagne cocktail

    December 31, 2016 by Angie

    Happy New Year! Bye bye, 2016!

    Robbie, Sookie, and I are ringing in the new year at home where we can bark at the fireworks. I fell in love with St. Germain and champagne cocktails on our vacation to California in 2014. Today I got a bottle of St. Germain and whipped up a single serving of this elderflower champagne cocktail from the Kitchn.

    elderflower champagne cocktail

    Here is the single serving recipe, in case your significant other won’t drink champagne cocktails either 🙂

    1. In a wine glass, add ice cubes.
    2. Add 100 mL of champagne, prosecco, cava, whatever you got. I used a new to me prosecco called Bolla.
    3. Add just shy of an ounce of elderflower liqueur, like St. Germain.
    4. Add 1.5 ounces of club soda.
    5. Stir to mix.
    6. Throw in small slices of strawberry. Garnish with a strawberry if you’re feeling festive.

    Happy New Year!


  8. vegan zucchini meatballs

    December 19, 2016 by Angie

    I love a fake meatball. Ever since Nate’s Meatless Meatballs became impossible to purchase without insane shipping costs, I’ve been searching for a suitable alternative. I’ve previously made some pretty great TVP-based “meatballs”. Alas, TVP is also nearly impossible to buy where I live now. I found this recipe for vegan zucchini “meatballs” on Pinterest from the blog Making Thyme for Health.

    Vegan Zucchini ‘Meatballs’

    They were pretty easy to make – easier than the TVP version. They did not bake all the way through in the middle, but I adjusted the recipe below with suggestions I think will correct that problem. I added more spices than called for in the original recipe. The taste and texture were really good. The only downside to this recipe is the cleanup. It was so heinous that Robbie asked me to never make it again 🙁 I suppose I will have to save this recipe for a day when I have the time to cook and do the dishes so, like never, basically. Huge shout out to my dish doing husband who makes cooking possible.

    a saucy "meatball"

    Ingredients

    1 can chickpeas, drained and rinsed
    2 tbsp minced garlic
    1/2 c rolled oats
    1/2 tbsp dried basil
    1/2 tbsp dried oregano
    1 tsp garlic powder
    1/2 tsp salt
    2 tbsp nutritional yeast
    juice of 1/2 lemon
    1 1/4 c shredded zucchini
    one jar of spaghetti sauce
    pasta of your choice, cooked as directed on the package (Robbie had fettuccine and I had zucchini noodles.)

    vegan zucchini meatballs with zucchini noodles

    Instructions

    1. Use a food processor with the shredding blade attached to shred the zucchini. I used almost two large-ish zucchini. Measure it out to be sure you have at least 1 and a 1/4 cups of shredded zucchini. Set aside.
    2. Remove the shredding blade and use the food processor to blend the drained and rinsed chickpeas, minced garlic and oats. I used pulse for 5 seconds three of four times to get everything finely chopped. Transfer the mixture to a large bowl.
    3. Add the basil, oregano, garlic powder, salt, and nutritional yeast to the chickpea mixture. Stir to combine with a spoon.
    4. Add the shredded zucchini and lemon juice. Stir to combine again.
    5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
    6. Form the mixture into balls and place them, spaced apart, on the lined cookie sheet. I believe I had enough for 15 balls at about a rounded tablespoon each. Bake for 15 minutes then turn them over and bake for another 15 minutes.
    7. While the “meatballs” are baking, prepare the pasta and heat the spaghetti sauce.

  9. spinach artichoke dip

    December 14, 2016 by Angie

    I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.

    I used this Cooking Light recipe posted on myrecipes.com with slight variations.

    Ingredients

    1 8 oz package of shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    4 tablespoons grated Parmesan cheese, divided
    1/4 teaspoon black pepper
    1 1/2 teaspoons minced garlic
    14-ounce can artichoke hearts, drained and chopped
    2 8 oz blocks light cream cheese, softened
    10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
    crackers or chips for serving

     

    spinach artichoke dip on a triscuit
    Enjoying some of my spinach artichoke dip at the campus potluck

    Instructions

    1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.

    2.Put the cream cheese blocks out on the counter to soften them.

    3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.

    4. Preheat the oven to 350 degrees.

    5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.

    6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.

    7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.

    8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.

    9. Serve with crackers or chips. I like Triscuits!

    pan of spinach artichoke dip

    The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.


  10. vegan mashed potatoes

    November 27, 2016 by Angie

    I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

    This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

    Thanksgiving 2016

    There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

    I changed things around a little so here is what I did.

    Ingredients

    1 cup water
    1/2 cup raw cashews
    2.5 lbs gold potatoes
    4 tablespoons Earth Balance margarine
    2 tablespoons (probably more like 5, but who’s counting?) minced garlic
    salt and pepper to taste

    Instructions

    1. Wash, peel, and chop the potatoes.
    2. Submerge the potatoes in water in a large pot.
    3. Microwave a cup of water in a bowl.
    4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
    5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
    6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
    7. Drain the potatoes.
    8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
    9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
    10. Eat them right now! They get cold in a hurry.