Posted by Dawnee on October 10th, 2009 in Just Dish, Photos
veganmofo2009
Tonight I got a break from the kitchen and my partner took over dinner duties. He’s a dedicated omnivore, but specializes in turning traditional Hunan dishes into vegan masterpieces.
Seitan with cilantro, covered in a tangy, salty glaze. And a tasty stir fry, too (I love stir fry since it cleans out the fridge). Our daughter loves her rice with some kelp granules stirred in, and she never refuses seitan. She also likes to use chopsticks for some improv dinnertime drumming.
Casey isn’t giving up his seitan recipe yet, but I’ll keep working on him. A pumpkin muffin bribe might do the trick.
Posted by Dawnee on October 10th, 2009 in Just Dish, Photos, Recipes
veganmofo2009
It’s that time again! Today is the bake sale for the Pigs Peace Sanctuary, happening at their University District store. Stop in for some amazing vegan baked goods and pick up some Pigs Peace merch, vegan pet food, Teese, or if you’re jonesing for vegan Halloween candy there’s sweets galore. It’s all to benefit a truly unique animal sanctuary – so bake, buy, or donate today! There are Sparkled Ginger Cookies from yours truly if you’re in the mood for chewy, ginger, molasses yum.
Not only is it a perfect day to bake with molasses (and really, what day isn’t?), it’s also pumpkin roasting weather. We visited the pumpkin patch for one …
… and then rolled it home for a roastin’. Just cut the pumpkin in half, scoop out the seeds, and place cut side down in 1/4 inch of water. Roast for one hour in a 350 degree oven. The pumpkin is done when you can pierce the skin easily with a fork.
One medium sized pumpkin yielded 3 cups of cooked pumpkin. Hmmm, now what to make?
Posted by Dawnee on October 9th, 2009 in Articles, Just Dish, Photos
veganmofo2009
Feeding a toddler, vegan or not, can be frustrating. One day she loves your Tempeh Shepherdess Pie, the next she’s hurling it against the windows. I do claim, however, that lunches are getting easier. Especially with a cutie-pie Skip Hop Mat & Plate. Kids seemed programmed to like their food in easy-to-see component form, and this little tray does the trick. You can pull together a quickie lunch of nibbles in no time, it looks fun and fancy, and it keeps the kiddie occupied while you make your own lunch. Today, my monkey noshed on organic brown rice cakes with a schmear of organic peanut butter, grapes, carrot matchsticks, cucumber slices, a Newman’s Wheat and Dairy Free fig bar, and these lovely tortilla chips I just found that have green, black, and kalamata olives baked into them. Paired with a cold glass of almond milk, this lunch bought me ten minutes to whip up my current favorite sandwich (the previously blogged about apple-carrot-cucumber-vegan cheese melt). A yummy way to end the morning, and a good way to fill that tummy before nap time.
Posted by Dawnee on October 9th, 2009 in Just Dish, Photos
veganmofo2009
I often ask myself: What would Isa Chandra do? Especially with leeks? I consulted Veganomicon. The result: Leek and Bean Cassoulet with Biscuits.
The recipe is pure lyricism, so feel free to check it out yourselves. I made some substitutions based on what I had in the cupboard (Great Northern beans instead of Navy, unsweetened almond milk instead of soy, Hain vegetarian brown gravy mix instead of cornstarch) and it all turned out ‘licious. I also don’t have an oven-safe skillet, but two thrift store Corningware casserole dishes did the trick.
And this time there were leftovers.
Posted by Dawnee on October 7th, 2009 in Just Dish, Photos
veganmofo2009
Lunch today was a quick and yummy sandwich – an apple-cucumber-carrot-vegan cheese melt, with some avocado.
Toddlers pull apart sandwiches and eat them in components, by the way.
