This Week’s Yumminess

March 5, 2014

Sunday was my big cooking day, as usual. However, I didn’t make a big dinner. Instead I opted to make some Tempeh Tuna Salad I found the recipe for in The Best Veggie Burgers on the Planet. It was really good and disappeared quickly. Yesterday, I made some mayo so I could make some more–used up the jar mayo I had on hand Sunday. That recipe came from The Complete Guide to Vegan Food Substitutions–I make the no-cook soymilk variation, and it is super easy.

Tempeh "Tuna" Salad

Tempeh “Tuna” Salad

Also made the Blackberry Cornmeal Muffins from The Allergy-Free Cook Bakes Bread that I thought were tasty–daughter disagreed. So today I had to pick out the berries in order for her to eat it. Upside–I got to eat the berries!

GF Blackberry Cornmeal Muffins

GF Blackberry Cornmeal Muffins

For supper, we had Pumpkin Pancakes, which also didn’t stick around long–didn’t even get a picture!

Yesterday, I got some cookbooks in the mail to review, so I look forward to some new recipes to try out–which I will then report here!


Endless Winter

February 28, 2014

I know it isn’t really endless, but I am beginning to think we’ve all been transported to the North of Westeros. Forget Winter is Coming, it has come, kicked our butts, and is refusing to leave!

Anyway, the calendar says Spring is coming soon, though I do have my doubts at the moment–especially when the temperature reaching 32 is a cause for celebration. But I digress.

I wrote a few weeks ago that I was determined to get back to clean eating, and I am happy to say that I have been largely successful with that. My weight is just about back to where it should be and the cupboards are largely junk-free. All this bad weather hasn’t helped, since snow days bring out the desire for chips and warm bread–along with warm chocolaty things. Maybe I shouldn’t be writing this before lunch….

To honor the cold weather, I did make a wonderful Pumpkin Chili last week–the recipe came from Great Gluten-Free Vegan Eats. I cut back on the spices a bit for family consumption–though except for the day I made it, I have been the only one eating it! I had never made a pumpkin-based soup before, and I wasn’t sure I would like it, but it was quite good–pumpkin is definitely not just for sweets! It also has chickpeas, black beans, tomatoes, corn, and green pepper. Maybe I will have some for lunch!

Pumpkin Chili

Pumpkin Chili

Well, all this talk of food is making me hungry, so I think I should run with that lunch idea. More yumminess to come, I promise. And some new book reviews soon!

Twice the Muffins!

May 2, 2013

A little slow again this week! I started a couple of part-time/freelance jobs, and I am still working out a system!

So, yes, double the muffin wonderfulness. My daughter had her pictures taken a little over a week ago (at Picture People–great experience), and my stylist was nice enough to squeeze her in for a pre-photo haircut. As an extra thank you, I made a batch of Double Chocolate Muffins from Great Gluten-Free Vegan Eats. There were enough to keep some at home, and they were enjoyed by all! The last one went in as a school snack today.

Double Chocolate Muffins--Topped with Walnuts

Double Chocolate Muffins–Topped with Walnuts

But one shouldn’t have chocolate muffins every day, or at least that is what I hear, so made a batch of Strawberry Shortcake Muffins a few days later. The recipe was in the same book. I added some blueberries to the recipe, and I was able to make full-size and mini muffins.  The mini ones were saved for my daughter’s book club meeting, and the kids enjoyed them with raspberry sorbet and vanilla coconut milk ice cream.

Strawberry-Blueberry Shortcake Muffin

Strawberry-Blueberry Shortcake Muffin

Since my husband had been away on a business trip, I got treated to a lunch out on Sunday–not sure of the connection, but I’ll go with it! So that meant less cooking this week. I did make a batch of Buffalo Tofu on Tuesday and my usual baked tofu on Sunday, but that was about it. I think I need to start making a triple batch of baked tofu instead of a double one–it is all gone as of today, and there is still a day left to the week!

BBQ and Brownies!

April 17, 2013

Not together, mind you, but I liked the alliteration. My daughter and I had a girls’ day last Saturday, and part of that consisted of making Dark Chocolate Cherry Brownies. I found the recipe in a recent issue of Self, and it looked too good not to try to tweak for my diet. It was easy to make gluten-free since oat flour makes up the bulk of the dry ingredients, and I have g-f oat flour on hand. Then I just subbed some of my g-f all-purpose flour mix for what the recipe called for. A flaxseed mush went in place of the eggs, and we were good to go! I also used oil instead of vegan margarine–simply because I was feeling lazy and didn’t want to wait for it to soften. 🙂  I used frozen cherries.

The results were quite yummy. They are soft, chocolatey, and moist. The cherries give them a nice Black Forest Cake vibe. Since we tend to get lots of cherries in our CSA box, I will be keeping this recipe!

Dark Chocolate Cherry Brownies

Dark Chocolate Cherry Brownies

Sunday actually turned out to be a light cooking day for me. There were Banana Bread Scones leftover from the week before, so they came out of the freezer for school snacks–not to mention we had the brownies. I had a celery root that I needed to do something with, so I chopped and boiled it, then mashed it and mixed it in with some mashed potatoes. Personally, I love Edward & Sons Organic Mashed Potatoes. I may completely destroy my cooking cred, but I don’t see why I need to spend all sorts of time cooking and mashing potatoes when there is a perfectly wonderful option out there that avoids all this. My husband gets to have them whenever he wants, and I get to focus my energy on other cooking projects! And, hey, I mashed the celery root!

So husband and daughter had mashed potatoes and celery root, mixed veggies, and veggie burgers, and I had the last piece of the Breakfast Casserole I made the week before. After I got the weekly batch of baked tofu in the oven, I was free to knit for the rest of the day!

The only drawback to all this was that I didn’t have anything made for dinners during the week. So Monday I made Tamarind BBQ Tempeh and Sweet Potatoes from Appetite for Reduction. It took me forever to get the Tamarind concentrate, but I eventually got some through Amazon to make the recipe. Another great recipe from the book, although the rest of the family aren’t huge barbeque fans. I thought it was really tasty. Monday we had it with some of the leftover mashed potato/celery root, and yesterday I had some in a tortilla with lettuce as a sandwich.

Tamarind BBQ Tempeh and Sweet Potatoes

Tamarind BBQ Tempeh and Sweet Potatoes

And, as an update of sorts, my weight is holding steady, so this continues to work!

What I Made This Week

April 11, 2013

I was still in a brunchy mood this past Sunday. After making the Tofu Scramble from Vegan Brunch the week before, I saw another recipe for Mom’s Breakfast Casserole and decided to give it a try this weekend. It is layers of potatoes, tempeh, tofu, and Daiya cheese, and was really good–I have been eating the leftovers for dinner all week! Sunday I cooked up some asparagus to go with it, but since then I have been sauteing baby kale to have with it.

Mom's Breakfast Casserole

Mom’s Breakfast Casserole

I needed a break from making muffins, so I found a recipe for Banana Bread Scones in Great Gluten-Free Vegan Eats and made them. My daughter wanted to replace some of the walnuts with chocolate chips, so we did. Can’t say no to chocolate, right?

Banana Bread Scones

Banana Bread Scones

Of course, I still made a batch of baked tofu–otherwise we wouldn’t have anything for lunch this week! Just the Basic Baked Tofu recipe from Appetite for Reduction. It is a great go to option!

Food for Spring!

April 2, 2013

Between my husband’s spring break and a house full of sick people–myself included–the past couple of weeks have been crazy. As much as I can procrastinate and be scatter-brained, I hate it when my routine gets thrown off! Plus, both these events throw wrenches in my eating. Having my husband home invites more creativity in lunching and snacking, but I guess being sick was the counterpoint to that–I had no appetite at all! So, let’s see if I can get caught up.

I did plan for a normal food week during Spring Break and cooked on Sunday like I always do. I’ve been thinking ahead to Spring, which is now here, but we had snow at the time, so I was doubtful, and green foods have been making their way onto the menu. So on the tenth I made Caldo Verde from Appetite for Reduction, a potato based soup with chard and tempeh. It was really good and made quite a few servings. I have discovered that I like most leafy greens, especially when they are sauteed and crispy. Kale is my favorite, but this recipe called for chard, and it is good too!

Caldo Verde

Caldo Verde

In honor of St. Patrick’s Day, I made Edamame Pesto recipe from AR to go with some pasta instead of my usual soup. Actually, I intended to make Cauliflower Pesto Soup as well, but the basil didn’t keep as well as I hoped, and I only had enough for one recipe. The pesto turned out a really pretty bright green–hopefully a color I will see out in nature soon! I left it thick–mixes in nicely with the rice/veggies/pasta that way.

Edamame Pesto

Edamame Pesto

I think I am close to running out of new muffin recipes in Cupcakes and Sweet Treats for Everyone!, but I’m not there yet! Two weeks ago I made Apricot Ginger Muffins, and this week it was Cinnamon Raisin. Yum and yum. I also made the Irish Soda Bread recipe in Gluten-Free and Vegan Bread, using currants instead of raisins. I was a bit suspicious because the dough was really dense, but it tasted great out of the oven.

Apricot Ginger Muffins

Apricot Ginger Muffins

photo-4 (2)

Cinnamon Raisin Muffins

This week, I finally felt like getting back in the kitchen, so I made up some Tofu Scramble from Vegan Brunch, tossing in olives and serving some roasted asparagus on the side. It disappeared so quickly, I didn’t get a picture! I also made the Multi-Grain Baguette recipe from Gluten-Free and Vegan Bread. One loaf made it into the freezer and the other into our stomachs!

On a final note, I finally reached my goal weight! Being sick and having no appetite helped, but now I am determined to stay here. I am certain changing how I was eating did a lot to help.

Well, since a break from Indian food was requested, I had to go looking for new recipes. I had been wanting to make the Tortilla Soup in Appetite for Reduction, so I decided to give it a go. And it came out delicious! I had two bowls of it at the initial serving. Unfortunately, my daughter wouldn’t eat it–she was on an “I don’t like tomatoes” kick, which is totally not true. My husband ate it, but I think it was out of solidarity more than anything else. We’ll see if he asks for leftovers at any point. If I haven’t eaten it all first!

Tortilla Soup

Tortilla Soup

For baked tofu, I found a recipe for Broiled and Blackened Tofu also in AfR. I did reduce the spice mix by half, which made it come out a little bland for me, but everyone else seems to like it. I had never used the broiler before, so that was something new. I tried not to blacken it too much, because my husband has an aversion to food that is charred–even when it is supposed to be. It took pretty close watching since I was new to the broiler, but I think the results were pretty good.

I had some leftover orange juice from a can of mandarin oranges, so I made Cranberry Orange Muffins this week for snacks. The canned oranges I buy are Natural Value, which is one of the few that actually packs in orange juice. Since we don’t normally buy oj, I save the juice in the can for baking. Better than sending it down the drain! Sadly, I just checked their website to put in a link, and it doesn’t look like they have mandarin oranges anymore. Bummer.

Cranberry Orange Muffins

Cranberry Orange Muffins

I didn’t make any Buffalo Tofu this week, but I did find a recipe for Buffalo Tempeh that I am excited to try!

Kim Harrison

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