Happy New Year! It’s the year of the snake.
Tahini Noodles from Vegan Yum Yum
Sweet Chili Lime Tofu from Vegan Yum Yum
Baby Bok Choy with black bean and garlic chili sauce
Spring Rolls with peanut sauce
Vegetable dumplings from the Fresh Market
Traditional Chinese Sugar Cookies
Snake sugar cookies from Sticky Finger Sweets!
I’m not going to lie; these are a little creepy to eat.
X is for Xian Bing, Di San Xian and Xi lan hua. Not just one “X,” but three.
Xian Bing (meat pies). I used Upton’s Naturals’ ground seitan instead of ground pork and the filling was delicious.
Di San Xian (three delight): My absolute favorite dish from Beijing; I practically lived off this stuff when I was there. It’s a delicious mixture of eggplant, potato & green pepper. This recipe is pretty authentic tasting.
And finally, one of my favorite vegetables: xi lan hua (broccoli)
If you love salt, this recipe is for you: sweet potatoes with umeboshi dressing. I like a lot of saltiness with a sweet potato, so i thought it was good. H thought it too salty. It’s probably best to start off with just five umeboshi.
This sesame noodle recipe from Olives for Dinner is quick, easy & delicious.
I love candy corn. My addiction started in college and continued until I realized they contained gelatin. I can’t explain my love for this super sweet candy, because I always felt sick to my stomach after eating them. Giving up a cheese pizza is nothing compared to resisting the bags of orange, yellow and white candies that are everywhere this time of year.
If you can’t buy it, make it. That’s my suburban vegan mantra. I pinned this candy corn recipe from Fork & Beans. She made Valentine’s Day candy corn, but I stuck with the traditional. It’s a simple recipe, but be prepared for hand cramps; there is lots of kneading (it didn’t help that I let some of it sit out too long). I used half the dough for candy corn and the other half for pumpkins.
I have a bit of a stomachache from all the sugar, so definitely a success!
Spiedies: tofu skewers (the proper way) and Gardein chicken marinated in Spiedie sauce, but pan-fried. Eat with Italian bread. I halved this recipe and used one bag of Gardein scallopini and one container of tofu. It was probably enough for another half, or maybe even full, container of tofu. It’s probably been about 18 years since I had spiedies but it was just like I remember.
The sides: Midsummer potato salad from Vegan Holiday Kitchen. Potatoes and summer squash from the farmers’ market.
Kale (also from the farmers’ market) with tahini dressing.
Hot chocolate ice cream from last summer’s VegNews (delicious!)
To celebrate this very special holiday, we had two types of pizza.
Chick-un Tikka Masala – chickpeas, potatoes, and eggplant with a spicy tomato sauce
Vegan Salad Pizza with ranch dressing, avocado, tempeh bacon and greens (it calls for romaine, but I used arugula from the farmers market).
Both recipes were delicious. The salad pizza recipe makes a ton of ranch. Even halving the recipe would have given me extra dressing for a salad or chick’n fingers.
This is my first recipe using my free Teese. It was inspired by Two Peas in Their Pod, which is a great blog. Veganizing is often required, but I have pinned several recipes. Guacamole on grilled cheese is genius, but it’s even better when you add tempeh bacon and replace the cruelty with cheddar style Teese.
April Fools’ Day Giveaway
Chicago Vegan Foods has a new giveaway with an even better prize package than the Superbowl competition (Dandies Vegan Marshmallows T-Shirt!!) Here’s what you need to do: “Make a video or pics of you pranking someone and submit it to us. Extra points if it includes a Chicago Vegan Foods product. Post your proof to Twitter (use #ChicagoVeganPrank) or to our Facebook page.
Good luck and may the odds be ever in your favor!
It may be a strange holiday to honor on a vegan blog, but I read several interesting articles and recipes today that I wanted to share. It started with an NPR article on food and the civil rights movement. That article led to a blog by Professor Frederick Douglass Opie, Food as a Lens, specifically MLK Through The Lens of Food Part 3: Montgomery, Alabama. (However, if I saw this post earlier, I might have made a pound cake, too). Both posts included links to vegan recipes, and so I made Vegan Goat Cheese, Spinach and Sun-Dried Tomato Stuffed Pork Chops with Roasted Garlic Fingerling Potatoes and Onions.
Then this article by Virginia Messina popped up in my Twitter feed, which I found very insightful. I’ve never understood the criticism that vegans care more about animals than humans. These things are not mutually exclusive. And honestly, I can’t understand separating them. So thank you, Martin Luther King, Jr. for all the progress you made in the civil rights movement. We’ve come a long way, but, unfortunately, there is still a long way to go. And thank you, Dexter Scott King, for advocating non-violence towards all animals, human and non-human.
Vegan Goat Cheese, Spinach and Sun-Dried Tomato Stuffed Pork Chops
with Roasted Garlic Fingerling Potatoes and Onions
The filling and potatoes were delicious. The “pork chop” was not bad. H thought it was too juicy for a pork chop.
Last night Alabama won its second national championship in three years! I made vegan cupcakes and I am pretty sure that’s why they won. Either that or Alabama’s dominating defense.
I attempted to do red and white vanilla cupcakes, but I used a natural food coloring and it came out brown.
I drew Alabama As with chocolate ganache.
The cupcakes were baked in houndstooth liners.
Sassafras was so happy to curl up on his Alabama snuggie and watch the game (because he is not an Auburn fan!)