Sunday, November 10, 2013

Test Pie #1

The consistency of today's test pie was definitely the best i've acheived in a pumpkin pie to date.  It wasn't sweet or spicy enough though.  I didn't actually use as much sugar as I was supposed to, so that might have been part of it; I also used light brown sugar instead of dark brown sugar (because when I started to bake I discovered that my dark brown sugar was an inseparable brick).

So, more sugar, more spices, maybe some vanilla or whiskey or something.  TEST PIE #2!!!!

Sunday, April 14, 2013

"Cheesy" Vegan mashed potatoes

"Cheesy" Vegan mashed potatoes:

The "cheesiness" comes from a cup of nutritional yeast.  This is the cheesy mashed potato recipe from happy herbivore, but I also added like half a cup of fresh sage.  I used vegetable broth instead of milk for the liquid, and that seemed to work pretty well.

These are new favorites.  YUM.

Saturday, April 6, 2013

Vegan Pad Thai

This is the pad thai from the happy herbivore cookbook:

I didn't actually try it yet because I had a (very non-vegan) slice of meatball pizza at wegman's for lunch so I don't also need to eat a huge bowl of pad thai; even vegan pad thai.  It smelled good.

Sunday, March 31, 2013

Vegan Paella II

Repeated the Vegan Paella from last weekend this weekend as I wanted to:  using tomato sauce for the cous cous instead of vegetable broth, and substituting chopped green olives for the artichoke hearts.  I also added about 10 dashes of tabasco.  I thought that was a conservative amount of tabasco for an entire pot of paella, but it was too much.  Not in terms of hotness; the result is barely hot at all, but the tabasco-y taste is overwhelming.  If I try this again, I might do it with half as much tabasco or with sriracha instead.

Anyway, the result does have more flavor than last week's, but it's not that much of an improvement.

Sunday, March 24, 2013

Vegan Paella:

I made the couscous with vegetable broth.  I should have done it with tomato sauce; it's kind of flavorless as is.  I might try it again next weekend that way.

Saturday, March 2, 2013

Vegan Recipe Day

Vegan Recipes Made Today:
--Almond Banana Bread
--Smoky Paprika Tomato Soup

My first time ever blanching tomatoes.  That is a LOT of work.  I'm not sure it's worth it over just buying canned whole tomatoes.  It's nice to use fresh ingredients, but it takes forever and now my hands are all peeling off from digging in the ice bath and removing skins from hot tomatoes.  I made it worse for myself because I bought campari tomatoes so they were smaller -> more blanching -> more peeling.

Banana bread could have used more almond.  But it is MOIST for a recipe with no oil, eggs, or butter.  Might be even better than my vegan pumpkin bread, probably because it uses a big more sugar.  

Sunday, August 12, 2012

nom nom

Vegan recipes tried this weekend:

Chocolate Zucchini Muffins (Happy Herbivore):  B-
These had a full sugar version and a half sugar version.  I did the full sugar version because I'm menstruating, but they were too sweet.  They were definitely gooey, but weirdly even though they were chocolate colored they tasted kind of like banana and kind of like apple, because the batter was made with bananas and apples.   I ate them all, but I definitely prefer the happy herbivore pumpkin muffins.

Baba Ganouj (epicurious):  A+
After my awesome baba ganouj pita at Whole in the Wall, the binghamton vegan hot spot, I really wanted to try making it myself.  I made a batch with no olive oil, quadruple the recommended amount of garlic, some onion, and some cumin.  WOW.  It's spicy and SO GOOD.  Rich and smooth and awesome.  I LOVE IT.  I only made 1 eggplant worth because I wasn't sure how well it would turn out, but next weekend I think I will make the full 2 eggplant's worth called for by the recipe.  OMFG so good.  I was eating it with a spoon as soon as it came out of the cuisinart.