Friday, August 29, 2008

Cupcakes of Mad Love

Today is a potluck at my job. I took the Opportunity to break out Vegan Cupcakes Take Over The World and start some domination. I made the basic chocolate cupcakes, with chocolate buttercream frosting and chocolate chips on top. David Bowie is watching over them from his perch on my handy cupcake carrier! Viva la cupcake!!!

My next project will be Tiramisu Cupcakes. Yay!!

Thursday, August 28, 2008

A comic for today

Check out Natalie Dee and all her comics!

Wednesday, August 27, 2008

Curry & Sprouts!

Here we have a delicious meal from Hot Damn & Hell Yeah and Veganomicon.

The coconut curry with green jasmine rice from Hot Damn & Hell Yeah: a tried and true pleaser.

Yummy Masala Brussels Sprouts from Veganomicon: My first time cooking fresh Brussells. Delicious! I was craving a little sauce, so I mixed up some softened Smart Balance vegan butter and mango chutney to dip the Brussels in. Perfect!

Supplemental materials included...

And a pic of yours truly polishing off the yumminess. Notice that curry-inspired smile :)

Tuesday, August 26, 2008

Savory Vegetables over Tomato Couscous

This is a delicious recipe! It's easy to make, and the tomato-flavored couscous is delicious with leeks and artichokes.

This recipe was in a veg magazine a while back. Following is an internet version, with the adjustments I made. Happy Eating!!

Savory Vegetables over Tomato Couscous
28 Minutes to Prepare and Cook

1 lb. firm tofu, drained and diced
1 6-oz. jar marinated artichoke hearts
1 tsp. ground cumin
1 tsp. black pepper, divided
2 Tbs. olive oil
4 medium carrots, thinly sliced (1 1/2 cups)
2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
1 14.5-oz. can diced tomatoes
1 cup whole-wheat couscous
2 cloves garlic, minced (2 tsp.)

Makes 4 Servings

Combine tofu, artichokes and liquid, cumin, and 3/4 tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl, and set aside.

Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.

Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.

Add garlic to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

Monday, August 25, 2008

I'm A Pepper!

In honor of our considerable love for Dr. Pepper...the Dr. Pepper Cake! Veganized version courtesy of the Post Punk Kitchen (thanks, snerfu!): Here's the cake with a sweet pepper on top, just to be cheeky! Here's a yummy slice!


1 cup margarine (I used Earth Balance)
1 cup Dr. Pepper
2 eggs (I used 2 eggs worth of unsweetened applesauce)
1/2 cup buttermilk (I used soymilk plus about 2 Tbs. lemon juice and let sit for a few minutes) 1 teaspoon baking soda
1 teaspoon vanilla
4 tablespoons cocoa
1 1/2 teaspoons cinnamon
2 cups flour
2 cups sugar

1/4 cup margarine (EB)
3 tablespoons cocoa
chopped nuts (I left these out)
1/4 cup Dr. Pepper
1 box powdered sugar (I used 2 cups)

Heat margarine and Dr Pepper.
Add the cocoa, cinnamon, flour and sugar to the Dr. Pepper mixture.
Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture.
Pour into prepared 8 or 9 inch pans.
Bake 30 minutes at 350 degrees.

Heat margarine, Dr Pepper and cocoa stirring until well blended. Stir in remaining ingredients. Frost cake.

Wednesday, August 20, 2008

Pumpkin Cheesecakle & Vive Le Vegan Pasta

I set out yesterday to find a way to use a can of pumpkin puree I bought on sale. Little did I know I would find such an amazing recipe! Double Layer Pumpkin Cheesecake from the lovely Here is the cake before baking. After...well it's in the process of being obliterated!

I used light Silk, Tofutti Better Than Cream Cheese, and Tree Of Life Organic Pumpkin Puree (check out that exciting orange clearance sticker!). This batter was soooo good.

For dinner, before pie, we had asparagus and pasta with a Pureed Chickpea Pasta Sauce With Fresh Herbs from Vive Le Vegan. It was awesome to be able to go pick herbs from the yard to throw in. My helpful man-tester suggested that this dish was reminiscent of creamy seafood type meals, a suggestion which could make this meal a good bet when feeding a crowd with mixed eating habits. It helps to know which meals can be adjusted to meet a lot of different tastes and eating styles. So there you go!!

Vive Le Vegan:

Monday, August 18, 2008


For starters, yay to friends who are newly engaged! We had a massive party of a gazillion kinds of dip by way of celebrating. Kalamata olive bruschetta, cheezy garbanzo dip, hummus, chocolate fondue, and much more!! My other enterprise was a recipe from the Uncheese Cookbook for a Colby Chedda Block from scratch. It was fun to make and I was pretty happy with the results. Many quesdadillas ensued afterward. I got the idea from a great blog (and made the accompanying recipe for a delicious soup.) Check the link below!

The recipe for the Uncheese started with agar agar (a type of seaweed) flakes prepared to resemble a gelatin-type base. I blended this with raw cashews and all types of yummy seasonings and things.
Next I poured the mixture into an oiled container and refrigerated it.
After work, out came a solid log of cheezy stuff. I sliced it and made lots of good food like quesadillas and grilled cheeze. Yummmy! This stuff is seriously filling, pretty healthy, and tastes unique but good.


Chili Mac, yo!!!

Tyler the doggie says: Look at this good food we had!!!

Delcious Chili Mac with Tofutti Sour Supreme!

Taste testers agree. It's goooood!!!!

Chili Mac:


Tuesday, August 12, 2008

Deep Fried Love

A meal to shake a fork at: a great journey into the world of fried foods!

Last weekend I prepared tofu for Kittee's Lemon Chik'n recipe by slicing and marinating in water, nutritional yeast, and herbs.

Lemon Chik'n:

I was fortunate to also recieve some very nice okra from a friend's friend's garden!

The result was a fun, home-cooked meal. Fried okra, Lemon Chik'n, rice & gravy, and green peas! I'm not a frying expert, and the kitchen looked like I was cooking for 20 instead of 2!

We ended up eating the rest of the Chik'n sticks (basically fried battered tofu) for dessert, covered in syrup and powdered sugar. Giggles ensued!

Queso-rific, Chana Masala, and Summer Smoothie!

I will be the first to say (ahem! ahem! drumroll...), uh....vegan cheese sauces are usually a huge let down, at least the ones I have made thus far. Woe be gone, I've found a delicious one! The recipe is over at

I was hesitant to dip my chip in for the first bite, painfully aware that it might just be another yucky, runny, nutritional yeasty tasting bowl of stuff, but no worries. It is thick, nacho-y, and tasty! I built an unholy pile of nachos with vegan soyrizo, Tofutti sour cream, garden tomatoes, green onions, white onions, and other culinary debauchery. YUM.

In other news, we attended an Indian food party at a friend's. I made a delicious Chana Masala salad to share. The recipe is at:

The recipe for the salad involved a few ounces of light coconut milk. Being the enterprising and thirsty girl that I am, I made a delicious strawberry smoothie with the remaining coconut milk in the can, agave nectar, and strawberries.

Thursday, August 7, 2008 and all it's wonder...

I have just started experimenting with some of the recipes from Vegan eating in general is pretty health, and relatively speaking, lower in fat that an omnivorous diet. However, with magical things like Vegan Cupcakes Take Over The World and the fact that a huge percentage of veg recipes begin with oil in a pan, it can easily become a fabulously high fat diet. I really enjoy both the raw, light meals, as well as the starch blowouts like the recent Mac & Cheeze/Mashed Potato/Bisquit & Gravy extravaganza.

This weekend we bought our plane tickets to San Diego/San Francisco. In honor of that trip, set for November, and all of the California avocados and vegan ice cream sundaes I will be consuming, I have decided to step up the working out and begin cooking from healthier recipes. In that vein, I spent 45 minutes last night on an eliptical trainer, stopping only when I laughed too hard at Scrubs, which my headphones were hooked up to. Then for dinner, I kicked off the healthier eating plan with Vegetable Couscous. It was a deliciously ethnic-tasting dish, very full flavored. The stars of the show were oversized couscous grains I bought at a closeout store, cumin, and the amazing tangy taste of raisins amid the savory ingredients.

Here is the picture from followed by a link to the recipe. I would really recommend this dish for family or company. The tastes will suit any eating habits and its lovely to look at. An easy fast winner for dinner! ;)

Veggie Couscous Recipe:
Vegan Ice Cream Sundaes:
Vegan Cupcakes Take Over The World:

Monday, August 4, 2008

Big Old-Fashioned Sunday Meal

Sunday after work I was all alone in the house with some very good music and decided to cook up a storm. I got on my apron got going!!
First, I arranged my soundtrack of some records and the love of my electronical life: last Some of my choices were Big Mama Thornton, Sarah Vaughn, Big Bill Broonzy, Tampa Red, and Lavelle White. "Kitchen Man," sung by Bessie Smith was my favorite tune of the day.
Next, I decided on a menu. Links provided below.
Fauxquettes de nori, courtesy of Crystal

TVP Sausage Gravy & Drop Bisquits de Kittee

Best Vegan Mac & Cheese Ever

Mashed Potatoes

Vegan homemade tartar sauce
And a shot of Chloe and the best Bloody Mary I have had in a good while :)

For dessert, there was veganized Dr. Pepper cake, which was delicious but so incredibly unnattractive (I don't do well removed cakes from pans, hence it was spackled back together with frosting) that I didn't photograph it!

Bonus round: I made a recipe from La Dolce Vegan and served it at a little get together this weekend. The recipe is a baked bean dip. I doubled it and used a combo of vegetarian baked beans and great northern white beans. Magically vegan Frito's finished it off. Yum Yum Yum!!!

Bisquits & Gravy:
Mac & Cheeze:

Friday, August 1, 2008

Goodbye July!

Last night we had a nice little Indian meal to celebrate August Eve. First, here are some little tidbits I found about Indian Culture.

A 17th century marble carving at Red Fort in New Delhi

Flowers arranged decoratively for a party in India

Marigolds for sale at Yamuna Ghat, in old Delhi. Devotees float the tray (made of pressed leaves) in the river as a prayer.

Lentils, almonds, cococut, and turmeric for sale at the New Delhi spice market
Now, for my interpretation in our kitchen! I was experimenting with a Chickpea Flour pancake recipe from over at

I made a raita using several different recipes melded together, and a little of my own inspiration! Somewhere in that creamy goodness are diced cucumber, green onions, and cilantro.

This was a basic curry that started as a Tomato Curry Spice Mix and ended as a cocnut milk-based mild yellow curry dish. Tofu, broccoli, and edamame :)

Some brown rice, and my favorite part of any meal, toppings! We added some zing to the pancakes and curry with the raita, fresh cilantro, mango chutney, and ginger preserves. Yum!!

This is one dark, but it is the magic that is our kitchen after the dishes are done and the smells of incense and garam masala are still lingering. Mmmmm.

Happy August, everyone!!