Potlucks
Up until last year, when I was fortunately invited to meet up with some Los Angeles vegan bloggers, I had never been to a potluck besides some family holiday affairs. Recently though, it seems like every weekend I’m trying to make something to bring to an event. The most amazing part is that most of these have been vegan potlucks which is extra awesome because you get to try a bunch of treats made by other vegans.
There is always the dilemma of what to bring. Ideally one should bring actual food to a potluck so that everyone can eat. It’s no fun to show up when there is only various flavors of chips and dip. A few weeks ago I attended the BBQ/potluck after Feel My Legs, I’m a Racer, a bike race up the ten steepest hills in Los Angeles. I did not race up any of the hills, instead I biked a macaroni and chreese with broccoli casserole in my basket across town. I managed to arrive right on time, coming right around a corner to meet Shawn just as him and the other racers finished. Everyone was super hungry and most everything was devoured including veggie hot dogs, homemade seitan, vegan corn dogs and pasta salad.
Just the next day I got to attend another BBQ at a friends house. When I asked what to bring, I got the go ahead to bring dessert and was quite excited because there are few things I like more than baking cupcakes. I decided to try out a new recipe for spiced tea cupcakes. Since I wasn’t sure how many people would be there I went ahead and made mini versions. The spiced tea cakes were sweet and simple, a subtle black tea flavor with a bit of a kick. Even though it was an omni BBQ, our hosts made us an awesome vegetarian chili with extra beer, veggie dogs and grilled corn (with earth balance!). There was also homemade sangria to be enjoyed. Delicious!
We were also lucky enough to visit the new home of Sunny of Vegan Beauty Review and her husband along with some other vegan friends. We chowed down on vegan mushroom pate made by George from Sante la Brea and fried faux shrimps from Garden Wok brought by Lex and Kristen of Vegan LA. Vegyogini from Hugger Food made some tasty vegan cadbury cream eggs and Foodeater from To Live and Eat in LA brought a ton of adorable, colorful mochis (which I gobbled up quite a few of). I made cupcakes (again!) this time going for a simple strawberry shortcake cupcake. You can’t see the surprise filling of fresh strawberries hiding under the extra fluffy frosting. Unfortunately I was so full of other food I didn’t even get to try one of these, but Shawn assures me they were delicious and in fact still hold the place of his favorite cupcakes.
On a non-food related note, something I’ve been meaning to show off for a bit is the wall scratcher I made for my cats. When I first got Meeme and Mochi I was enthralled by all the modern looking cat furniture that was nothing like the carpet covered trees I’ve always seen. On the other hand, I was not excited at all about the prices. I decided to take matters into my own hands and make my own version of a wall scratcher. I ordered a piece of lovely orange carpet and obtained a leftover piece of wood shelving from a construction site, glued it together with some industrial adhesive and voila! While my custom piece cost less than $25 all together, the much smaller version it was based on cost double that. Most importantly though, Meeme and Mochi love streching out and scatching it so I have deemed it a complete success.
Happy Saint Patrick’s Day
First of all, welcome to the new home of Cute and Delicious! I’m really excited to start this off with a great recap of some Saint Patrick’s Day feasting.
For Shawn’s birthday this year, I gave him a number of tokens to be redeemed for favors or treats including meals and bike rides. Despite the fact that he has had a few months to use them, he has yet to come up with anything to trade them in for. That is, until Saint Patrick’s day. The first token was used for a full Irish feast day.
We started off the day with beans on Irish Soda bread toast and some smoked apple sage Field Roast Sausage . I’m not usually one to eat particularly hearty breakfasts (although I am a huge fan of toast) but this was a very satisfying way to start the day. The first time I had ever had beans on toast was actually in Belfast, and I’ve only had a it a few times since then. The beans were just slightly sweet and went really well with the soft, dense bread. We’ve tried other flavors of the grain sausages before and, previously, I have not been a fan. The apple sage sausage was perfect though. It had a very light flavor and a subtle sweetness to it.
For lunch, we had a picnic, since I only had a bit of spare time on my lunch break. I tried out the recipe from Fatfree Vegan Kitchen for Colcannon Puffs. I was very excited about mixing kale and potatoes, two of my favorites, and making them into adorable little toasted bites. I was so excited, in fact, that threw the kale in the food processor and blended to a puree instead of chopped leafy chunks. When I mashed it together with the potatoes, I had truly green potato puffs. I loved the texture of these, soft in the middle and slightly crispy on the outside, with a noticeable lightness. My only problem was that they were extremely salty, which is saying a lot coming from me, because I love salt. I didn’t even use salt in the water to make the potatoes so I would definitely cut down the seasoning a bit next time around.
We enjoyed these in the greenery of Griffith Park, along with some leftover beans, toast and sausage from breakfast. Shawn also made a great nutritional yeast cheese sauce to top everything off.
For dinner I busted out my crock pot and made an Irish stew. Sometimes I forget how amazing crock pots are. It’s great to be able to throw all the ingredients in and just let it cook away all day without having to do a thing. This stew was hearty and filling. All the vegetables were soft and flavorful. The other great thing about this stuff is that it’s even better the next day, it thickens up just a bit and makes it even more wonderful. The recipe is kind of a hodgepodge of things but you can check it out below. The only change I would probably make is to make sure the seitan is cut into small pieces so that it doesn’t overshine the vegetables. I would also recommend grilling the seitan a bit before adding so it has a little extra flavor.
Finally, for dessert we had apple bread pudding. The last of the Irish soda bread was put to use in the making of this recipe found in The Almost No Fat Holiday Cookbook. Since the slices of bread were a bit thicker than some pre-sliced bread, the top layer did not come out so much like pudding but a bit more like french toast. Even still, it was amazingly tasty. A squishy bread pudding on the bottom with a layer of soft green apples, then a firmer flavored bread layer topped with a caramelly brown sugar sauce. I’ve actually never had bread pudding before, which I’m finding hard to believe myself, considering how much I love bread, and I was highly impressed with the way this came out.
At the end of the day I was so full I can’t even tell you. So full of bread and potatoes. The soda bread was by far the best part, especially considering how simple it is to make. I’ll definitely be trying out the stew again, and experimenting with some more crock pot recipes.
Hope everyone had a wonderful St. Patty’s!
Irish Stew
3 cups vegetable broth
1 can potato leak soup
1 package mushroom gravy mix
16 oz sliced mushrooms
1 cup seitan chunks
1 cup burger crumbles
4 small potatoes peeled and cubed
1/2 large yellow onion, chopped
2 carrots, chopped
1/2 cup peas
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp rubbed sage
2 bay leaves
1/2 tsp salt
2 Tbsp flour
1 Tbsp olive oil
Throw all the ingredients in your crock pot, stir and cook on low for 6 – 8 hours.
Kitchen gadgets
vegan spritz cookiesI have a weakness for kitchen toys. While some people crave new electronics I like to fawn over kitchen supply catalogs. There’s always that one thing that would make the coolest dessert or the best presentation. I mean doesn’t everyone secretly want a sauce drizzler? Luckily I’m fairly good at keeping myself in check and not spending away my life on gizmos.
Over the holidays though, I did manage to acquire some neat toys in gift exchanges that I wouldn’t have otherwise purchased for myself. Since they’re definitely specialized, I hadn’t even busted them out till now to test them. The first test was a cookie press for making those adorable spritz cookies. I really had no occasion to try this, despite my desire to see how the tiny cookies would come out, until a late night sweet craving took me over and they just had to be made.
Using the cookie press is definitely one of those processes that must involve some sort of technique; one that I definitely don’t know. While about half of the cookies that came out were adorable, the other half were a bit more blobular. The main problem I had was making the dough stay on the pan ones it was squeezed out of the press. In the end, I usually just arranged the pieces together with my fingers. Luckily, no matter what each cookie looked like, they all tasted amazing. Absolutely perfect little treats that would be perfect for a party or gifts (or a late night snack). I can’t wait to incorporate some fruit or jams into the recipes, or of course, chocolate. Recipe for vanilla spritz cookies can be found below.
chocolate fondueThe great thing about making chocolate fondue for a dessert is not only how easy it is, but how amazingly satisfying. I simply cut up some apples and nectarines, and melted some semi-sweet chocolate with a dash of soymilk and it was ready to go. The result was fantastic. It’s easy to forget how sweet and tasty fruit is when there are so many prepared desserts out there, but combined with the dark chocolate it was absolutely divine. In fact, I’m craving it now, just writing about it. The important thing is just to have fresh ripe fruit and good quality chocolate.
While I would have to say that having the fondue warmer increased the fun factor by at least 10%, it’s totally not necessary to enjoy this simple dessert, just put the melted chocolate in a bowl or mug and it will stay warm for quite awhile. Another option would be to dip the fruit in the melted chocolate and refrigerate and harden for a cool treat later on.
spinach pesto pizzaVegan Spritz Cookies
adapted from Wilton
3/4 cup earth balance
1/2 cup sugar
1/2 tps egg replacer mixed with 1 Tbsp water
2 Tbsp soy milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cup flour
1/2 tsp baking powder.
Cream sugar and earth balance. Add egg replacer and beat till slightly frothy. Add soy milk and extracts to combine. In another bowl, mix flour and baking powder. Slowly add liquid mixture and mix until smooth.
Put mixture into cookie press and press cookies onto cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned.
Spinach Pesto
1/4 cup almonds
1/4 cup walnuts
3 Tbsp olive oil
4 cloves garlic
3/4 cup chopped frozen spinach, thawed
1/4-1/2 tsp salt
Put the almond, walnuts and garlic in a food processor and blend till you have a coarse meal. Next add the spinach, oil and salt and blend until combined. Spread on pizza dough and bake away!
Since this recipe has raw garlic, I recommend using it for baked items. Otherwise, roast the garlic beforehand and add to the blend.
February roundup
Okay I have to admit I’ve been a bad blogger this month. I have been distracted by a number of things and have not devoted the time to this blog that I would like. In an attempt to find some redemption, I have a few things to report on.
One of the first points made is that in a troubled economy, many people turn to comfort foods. This fact on it’s own, isn’t what irked me. What got under my skin was the equation of Kraft brand foods with comfort foods. Who doesn’t love a grilled cheese sandwich and bowl of tomato soup when they’re having a bad day? That’s why it’s called comfort food. It certainly does not mean it needs to be junk. “Pasteurized prepared cheese product” is not food. The tomato soup and grilled soy cheese you see above has all the appetizing qualities and simplicity of any good comfort food and it’s vegan.
Without going on a diatribe about how bad certain processed foods are, I just want to point out that if you want something simple and inexpensive there are vegan alternatives that cover these bases as well. Not every meal you make has to be gourmet. If you want a box of mac and chreese that is better than that blue box you had when you were a kid Roads End Organics makes some amazing vegan versions that are not only insanely delicious but under $2 a box. I recommend the Shells and Chreese especially.
I suppose I’m just upset by the fact that something like this interview even made it onto the air. I can’t believe that someone can go on and say that Velveeta mixed with salsa is a healthier direction. How about just salsa? How about delicious fresh tomatoes, chopped and seasoned with herbs and spices? Doesn’t that sound more appetizing? I realize I’m ranting a little, but I’m just a bit shocked still that on the same station I hear reviews of local farmers markets that I also heard this garbage about processed junk and how to market it to people when they economy is down.
And moving on…
For Valentine’s day breakfast he cooked up some tofu scramble, camp style of course. Tofu and mushrooms mixed with nutritional yeast, ketchup, mustard and cooked over flame in vegetable broth. It was seriously delicious. We also enjoyed the typical camping fare: veggie dogs, veggie burgers and oatmeal. You can check out some more of our misadventures and Shawn’s beautiful photos of the trip over at studiodrome‘s blog We even made it in the local paper!
Vegan Benedict – AGAIN!
I just can’t help it, vegan benedict (tofu florentine, whatever you like to call it) is just one of my favorite breakfasts. It is in fact one of my favorite prepared meals altogether. If there is a vegan restaurant that serves this dish for breakfast I always order it, even if there are other delicious breakfast options. It’s just that good. Obviously, one cannot just go out to breakfast all the time, especially for such a basic dish. I’ve tried a couple different versions in the past but this is by far the closest to the real thing, not to mention it was super easy.This attempt came out really well. Satisfying and yummy all at once. The cayenne gives it a bit of a kick and all the flavors compliment each other wonderfully. I suppose that is the nature of the dish. Definitely a perfect way to start the morning. I ended up having a bit of hollandaise leftover and just mixed it with some tofu to make a tofu salad sandwich, which was also excellent.
I really love how this recipe came out but I think I’ll continue to experiment.
Vegan Benedict
sourdough english muffins
spinach
tofu
tomato (I used roma), sliced
olive oil
hot sauce
garlic minced
onion powder
salt
pepper
vegan hollandaise (recipe follows)
To prepare the tofu, slice into 1/2 inch slabs. Pour about a tablespoon of olive oil into a pan and warm over medium heat. Add minced garlic and let brown a bit before adding the tofu slabs. Sprinkle the onion powder, salt and pepper onto the tofu to taste. Pour a bit of the hot sauce on the tofu as well. Let cook for about 5 minutes or until slightly browned and flip carefully onto other side. Again season the other side of the tofu with a bit of hot sauce and let cook until brown. Flip one last time and lower heat. Add the spinach, a large bunch, into the pan and stir until softened.
Vegan Hollandaise
1/2 cup vegenaise
2 tsp dijon mustard
lemon juice from 1 small lemon
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
approx 1/4 tsp turmeric (for color)
Mix all the ingredients until combined.
Toast the english muffins and spread with a bit of Earth Balance. Lay a slab of the tofu on top, then a slice of tomato, then spinach and top with the hollandaise.
Enjoy!
