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Everyday Vegan: January 2010

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Sunday, January 31, 2010. Banana-Raspberry Cake with Lemon Frosting. You'll want 2, 8-inch round cake pans for this recipe, since it is a double-layer cake. I made mine in the 9-inch cake pans I already own, however, which worked fine, but it meant my cake was broader around and not quite as tall as the original. For that reason of aesthetics alone, I do recommend using the 8-inch size, but 9-inches will do if that's what you have! Add the flour mixture and the 'buttermilk' mixture alternately to the sug...

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Everyday Vegan: February 2010

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Sunday, February 28, 2010. Last night I used a blender to make smoothies, but blenders are a great gadget for any number of other dishes beyond drinks! This barbecue sauce starts out on the stove (almost like a jam), and then gets pureed in the blender until smooth. In a saucepan, combine 2 cups blueberries, 1/4 balsamic vinegar, 3 tablespoons raw sugar, 3 tablespoons ketchup, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Bring to a boil (which will happen quickly! Garlic powder $4.19. Combine the mango pie...

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Everyday Vegan: May 2010

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Monday, May 31, 2010. Pasta with Sauteed Tomatoes, Olives, and Artichokes. This pasta combines two of my favorite foods - olives and artichokes! Make 4 cups of cooked ziti pasta according to package directions (about 8 ounces uncooked pasta - I used Whole Foods' house brand). Drain, and transfer to a large bowl. 1 cup of pasta is 290 calories - this recipe makes enough to serve 6. Cherry tomatoes $2.99. Canned artichoke hearts $3.79. Vegan cheese $3.39. Sunday, May 30, 2010. Cut 3 (6-inch) pitas into 8 w...

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Everyday Vegan: June 2010

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Wednesday, June 30, 2010. Chicken', Corn, and Tomato Salad. I'm playing with Gardein chicken again tonight. for this easy entree salad, you can either serve it just as it is for dinner, or, pack leftovers in tupperware and tuck inside a pita for lunch tomorrow. The original recipe called for 2 cups of chopped cooked chicken, so cook 4 Gardein 'tuscan chicken breasts' (without the sauce) in a skillet over medium heat for 2-3 minutes on each side, then chop into 1/2-inch pieces; set aside. Slice 1 Vidalia ...

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Everyday Vegan: August 2010

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Tuesday, August 31, 2010. Chicken', Endive, and Blueberry Salad with Toasted Pecans. This is a wonderful end-of-summer salad, to use up the last of the blueberries! I used the vegan Tuscan chicken breasts from Gardein for my salad, but use any vegan chicken of your choice. Chop 1 and 1/2 cups worth of vegan chicken and cook in a skillet coated with cooking spray over medium heat until thoroughly heated - about 6 to 7 minutes. Toss gently to coat. Belgian endive $4.39. Gourmet salad greens $2.50. For this...

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Everyday Vegan: Potato-Dill Bread

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Saturday, October 30, 2010. Mashed potatoes lend a nice moistness to this sandwich bread. Build yummy sandwiches using vegan deli turkey slices, cucumber, and vegan mayo! To start, combine 1/2 cup warm water (between 100 and 110 degrees) in a large bowl with 1 tablespoon raw sugar, 1 tablespoon dried dill, 1 teaspoon salt, and 1 package yeast (about 2 and 1/4 teaspoons). Let stand for 5 minutes, then add 2/3 cup mashed potato and 2 tablespoons canola or vegetable oil. Baking potato $0.89. It's a lifestyl...

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Everyday Vegan: Vegetarian Cashew Chili

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Sunday, October 31, 2010. This hearty chili feeds a crowd - cashews stand in as the main source of protein instead of meat, for a novel alternative. In a bowl, whisk together 1/3 cup red wine vinegar, 1 tablespoon molasses, 1 and 1/2 teaspoons dried basil, 1 and 1/2 teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 tsp. salt, 1/2 tsp. chili powder, 1/2 tsp. black pepper and 1 bay leaf; set aside. Note: I actually only had 1 can of kidney beans on hand, not 2, so my chili was a little less bean-y!

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Everyday Vegan: End of An Era

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Monday, November 1, 2010. End of An Era. Please note that as of yesterday, I will no longer be adding new posts to this blog. The archive remains, with nearly 1,000 vegan recipes for you to enjoy, and I hope you will continue to do so! In the meantime, I'll be blogging in a slightly new format and style over www.veganchronicle.blogspot.com I look forward to seeing you there! Oh I just found you! December 28, 2010 at 7:58 PM. Subscribe to: Post Comments (Atom). Well, actually, I cook a different recipe ev...

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Everyday Vegan: Walnut-Stuffed Slow-Cooked Apples

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Tuesday, October 26, 2010. I dusted off my slow cooker to make this yummy dessert tonight! By the time I was home from evening graduate school classes, it was ready to go. In a small bowl, combine 1/4 cup chopped walnuts, 3 tablespoons dried currants, 2 and 1/2 tablespoons organic brown sugar, and 1/4 tsp. ground cinnamon; stir to combine. I did forget to peel the top third of the apples, but it hardly seems to have mattered. Dried currants $3.39. Subscribe to: Post Comments (Atom). Vegan Cheese - Galaxy...