End of Summer Give Away Winner

I am finally not puking... Just in time to have a sore throat and fever. Ugh! I thought this was the perfect opportunity to do my "End of Summer Give Away." To my own credit, where I am at it's just now starting to feel like summer has ended. And the winner is..... Audrey! Audrey, I have contacted you via email to discuss the details of getting you a copy of Appetite for Reduction. Congratulations!

Forgive me for my absence

Forgive me for my absence on here, but food hasn't exactly been this girl's favorite thing for the last 5 or 6 weeks. I'm pregnant! Cooking is out probably for the next few weeks, but I promise to get going again once I can stomach it. In the mean time, I am looking forward to entering a whole new world of mothering a vegan child. Advice and resources are always welcome.

Beans with Every Meal

For some reason when I explain to people I'm a vegan, they typically respond one of two ways: 1) "I've almost completely eliminated meat from my diet, but I could never go without cheese!" or 2) "I tried cutting out meat, but I was lacking protein and had to start consuming it again." Firstly, I don't need for people to try to justify their diets. I'm comfortable explaining mine, but I'm not judging others' diets/lifestyles while doing so. Secondly, I totally get response #1 but am baffled by response #2. I guess because I like beans SO much, I have never felt my diet to be lacking in the protein department... especially when combined with some protein-rich veggies like kale and spinach. As you view the meals I've been fixing, I ask you to pay attention to the amount of beans I eat - not because I want you to make fun of the amount of gas I might have - but to realize that I am not lacking in the protein department.

First we have Eggplant Kibbeh (pg 82), Masala Baked Tofu (146), and Shabby Sheik Hummus (138). Because I know I have some non-vegan readers and because I'm not sure that we've discussed it, let's look at what tofu really is. Tofu is made of soybeans. Yep, that's right, whenever you have heard people say, "Oooo I'm not tasting that! It's disgusting!" they are complaining over harmless beans. Poor things! Hummus, on the other hand, is outstandingly popular, and it is also made of beans - chickpeas/garbanzo beans. This further makes me feel sorry for tofu.

Next is Sanctuary Chef Salad with Sanctuary Dressing (pg 28 & 29). This picture doesn't do this salad justice. I think it's because I needed to thin the dressing a little before drizzling it on, but I preferred it thick so you'll have to live with it. This salad had EVERYTHING! It even incorporated 3 recipes I had already tried: Herb-Roasted Cauliflower, Eggplant Bacon, and Basic Baked Tofu. Plus, what a great name!

Then I thought I would attempt Sauteed Escarole (pg 107) with my tofu. Unfortunately, I couldn't find Escarole around my town, so I replaced it with Kale. It turned out fine, but I was still disappointed as I love trying new greens.

Warning: I'm about to complain about olives again. In all my braveness, I decided to make Red Wine & Kalamata Tempeh (pg 157). The marinade had processed kalamata olives in it (in case the name didn't make that obvious.) When the tempeh was ready, I sampled one and decided I would NOT be adding extra sauce to my plate. It was bursting with olive flavor, which meant the hubby LOVED it! Luckily, I had some quinoa and steamed veggies to eliminate whatever was going on in my mouth from the olives. As a side note/reminder, tempeh is also make of soybeans.

Last night I went a little crazy. First, I got the Mango BBQ Beans (pg 133) going, and they ended up being AMAZING! They had the right proportions of sweet & smoky. Steven said he wouldn't like it because the mango would make it too sweet, but I disagree. He "forgot" to have some with dinner last night, but I'm going to make him have some of the left overs today.

While that was going, I prepped the OMG Oven-Baked Onion Rings (pg. 59). This was my second try. I had an easier time getting these onions into rings, and I did make them bigger. However, I still didn't have luck getting the breading to stick to the rings. I took a look at the picture in the book, and it appeared like hers were bigger yet. If I attempt them a 3rd time, I will try even bigger rings I suppose.

Next, I made the Chipotle Lentil Burgers (pg 123). I didn't think I would be able to try this recipe because of its mandatory use of canned lentils which apparently is difficult to find. Fortunately, we stopped at Food Fight on vacation and picked some up. These were easy to put together but hard to keep together as I fried them. However, they stayed together fine on the bun, and that's what counts! My other worry with these was that they would be way too spicy. I sampled a little before putting the patties in the pan and instantly had to grab the almond milk to distinguish the fire in my mouth. They were extremely spicy alone, but the bun and condiments wiped out some of the bite. Either that or I ate it too fast to notice.

Finally, I put together the Quinoa Salad with Black Beans & Toasted Cumin Seeds (pg 31), which was simple since I already had some cooked quinoa on hand. This was nicely used to cool down my digestive tract after those chipotles!

That's all I have this time. Lots of protein, right? Those of you still concerned with the beans=gas issue will be happy to know that that's a topic Isa addresses in the book. Until then, toot away!

Hey Good Lookin'! Here's What I've been Cookin'!

Cheesy title aside, here's what's been going on in my kitchen since getting home from vacation.

This one is Ye'abesha Gomen (pg 109), Mushroom Tibs (pg 95), and Ethiopian Millet (pg 78). Would you believe this serving of collards (greens) has the same amount of calcium as a serving of cow's milk? I was really pleased that I was able to stop by the store and pick up some fresh ginger for all three dishes. It's so much better fresh! Does anyone else sort of like to eat ginger by itself? I was at a restaurant the other day and had vegan sushi, and in the middle of the platter there was fresh ginger in long strings. (Does anyone know how to get that look? It was so pretty!) I kept eating the ginger plain, so some of my family members decided to follow my lead. They made some pretty strange faces leading me to believe that I am abnormal.
This next one is Summer Lovin' Curried Corn & Veggie Chowder (pg 217). Coconut milk is my best friend. Especially with curry. I'm pleased with how the combination of those two plus corn fresh off the cob tasted together. Since I add crackers to soup, I reduced the amount of salt called for in the recipe. Thank goodness Isa gave me an excuse to have soup in the summer. (As if I needed one!)

End of Summer Give Away!

Ok.... Here's the "big" announcement. At the end of the summer I'm going to do a drawing where you have the opportunity to win your own copy of Appetite for Reduction. To be entered into the drawing you can either 1) become a follower of the blog by clicking the link to the right, or 2) leave a comment on any of my posts. If you have already done one of those two tasks, you are all set to be entered. Already have a copy of the cookbook? Don't want a copy of the cookbook? (How rude!) Arrangements can be made to get something else from the Post Punk Kitchen Shop or maybe a different vegan store. The drawing will take place Labor Day weekend. Good luck!

So here are 6 more recipes I recently tried...

First we have Creamy Mushroom Fettuccine (pg 188). The word "creamy" is in the name, so you know I loved this recipe. The only thing I found to be missing was nutritional yeast. Dust the finished product with a little, and the dish will be perfect.

This next one is spaghetti with Mom's Marinara (pg 193) with Herb-Roasted Cauliflower & Bread Crumbs (pg 108). The sauce was actually pretty close to how I usually make spaghetti sauce. My struggle with the cauliflower was I couldn't get the crumbs to stick. I made sure the pieces were damp, but there was just no stickin' happenin'. I ended up just sprinkling most of it on once the cauliflower was on the pan. Even though I struggled, I ended up eating nearly the entire batch by myself in one sitting because it was so yummy!


Here we have a Boca Burger alongside Pasta Salad with White Beans (pg 49) and Strawberry Spinach Salad (pg 51). It was like dealing with a preschooler trying to get Steven to eat the Strawberry Salad. He tells me over and over again how much he hates sweet/fruity salad. I was thankful that he had one serving and happily ate the leftovers alone. We both enjoyed the pasta salad. The fennel really gave it an extra kick, and the walnuts added to the texture.

Last is Caesar Salad with Eggplant Bacon (pg 42). Although the eggplant didn't look anything like bacon nor did it taste much like bacon, This is one of my new favorite salads. I finally found liquid smoke at the grocery store sitting with all the barbeque sauces. (Thanks for the tip, Mom!) Liquid smoke made the eggplant taste exactly how the name would make you assume - as if it had cooked right on the grill. The Caesar Chavez Dressing (pg 43) was a little strong for me. I'm not sure if it was the capers or the shallots, but I will use a little less next time. Don't you just love its name though?! I also think I will add to this salad next time. Maybe some vegan croutons perhaps?


By the way, be watching for a big announcement in the next couple days.

Rewind

Here are some recipes I tried prior to my visit with my family...

First we have Eggplant Curry (pg 230) and Cranberry-Cashew Biryani (pg 67). For some reason I always dread having eggplant. Maybe I sampled it in a not-so-tasty dish at one point? I always expect it to taste soggy in dishes, but this proved to be nice and chewy. Both recipes called for garam masala... As you might recall, I'm in love with this spice, so A+ on this number.

Next, I will show you Ginger Bok Choy & Soba (pg 176) with tofu which I fried in a little cooking spray & soy sauce. One major lesson I have learned from Isa is switching up my greens more frequently to use in meals. Before I only thought of greens as being used in salads. Spinach was the only leafy green I really fried up like this. Maybe I'm a nerd, or maybe it's just because I have more time being on summer break, but I thoroughly enjoy chopping up bok choy! On a nutritional note for those of you who worry about protein intake, this provided me with 21 grams which is half of my daily requirement.

Here we have Catalan Couscous Salad with Pears (pg 47). This salad sold me simply from its texture. The crunch of the spinach & almonds plus the mush of the couscous & pears had me begging for more.
I saved the best for last - Butternut Coconut Rice (80), Pineapple Collards (pg 93), and Broiled Blackened Tofu (pg 147). I'm sure I have said this before, but what I miss most as a vegan is really creamy dishes. I've had to learn to love crunch, but my true desire (texture-wise) is for soft foods. This rice did it for me! I know it's unhealthy to have comfort foods... but screw that! I foresee myself NEEDING this dish on a regular basis.
Soon I will show you what I've been up to since getting home... but for now, did you notice the new design?

Nostalgia

Is it possible to experience nostalgia for last week's events? Whether or not, I am missing my family even though I've only been home for a few days. The feeling prompted me to post the only other meal I was able to fix for my family.

Because I don't have a grill, I figured this would be the perfect opportunity to fix Grilled Portobellos (pg 103). This is a shout out to my step dad for manning the grill! I served them alongside Shaved Brussels Sprouts (pg 92) and baked potatoes. The portobellos, according to my mom, could have used more time on the grill. I enjoyed it just the same. I was also curious as to whether I would like brussels sprouts on this my second encounter. I didn't like them as much as I did in the potato hash, but they were still acceptable and a nice change in veg. I'm unsure if they were popular with my family, as the left overs seemed stagnant in the fridge. I sympathetically put them on a left over baked potato. Apparently I REALLY like the combination of the sprouts and potatoes. Perhaps it's because I'm an Idaho girl?

Something else I have previously noticed, but have grown to deeply admire, is my parents' teamwork. Whether it is remodeling the house, caring for the landscape, or cooking, they share the load with equal amounts of interest and input. I love you Mom & Dad!

A Family Affair

I love being here at my parents' home because it reminds me that culinary art is part of my genetic make up. As I stand around chopping and dicing with my mom, I visualize (based on narratives I have heard) my great-great-grandmother, great-grandmother, and grandmother standing around many years ago prepping their meals. The conversations and cracked jokes make me curious about what the passed generations discussed.

First, I would like to share with you my (step) dad's birthday meal. When deciding what to make, Mom and I knew two things. 1) We had to have pasta since he is Italian to the bone, and 2) we had to have chocolate for dessert. I am blessed to have a family who is understanding of my veganism. In fact, certain family members have added vegan foods to their own diets! That being said, we came up with a pasta similar to Fusilli Roasted Veggie Primavera (pg 167) for the main dish. We obviously replaced the fusilli for spaghetti, and Mom used blood orange olive oil rather than every day olive oil. We also had the convenience and luxury of getting all the herbs from Mom's backyard. (As a side note, notice my nickname on my red cup.)
For dessert, we used Mom's copy of Vegan Cupcakes Take Over the World to make Chocolate Orange Cupcakes (pg 38)with Orange Buttercream Frosting (pg 145). The candy on top was accidentally vegan.
Another reason I love cooking at my mom's is she has the coolest gadgets. Check out this tiny grater:

Although I miss my husband terribly, it will still be hard to go home on Saturday!

June's Foods

Today I present you with recipes that took me out of my comfort zone for one of the following reasons: 1) new ingredient, 2) hard to find ingredient, or 3) new cuisine. Enjoy...

This is Brussels Sprout Veggie Hash (pg 65):

Confession: This was the first time I ever had brussels sprouts. Growing up I was a finicky eater. If you ask my mom, she is still stunned that I am a vegan when I had insisted on eating meat and potatoes when I was younger. I had no idea that this vegetable was so leafy! It went well with potatoes on that particular morning. I am anxious to utilize these green buds in future recipes.... Suggestions are welcomed.

One of these things is not like the others, one of these things just doesn't be--- This is the one! This is the one recipe that wasn't challenging:
Pasta con Broccoli (pg 169) was a simple pasta dish complete with with garlic, my fav.

Leave it to me to make a soupy dish the first really hot day of summer:
Curry Laksa (pg 186-187) was a dish I had never heard of. After reading Isa's blurb, I decided to do some further research on Wikipedia (reliable source, I know). I found out between the two that this Malaysian dish traditionally contains tofu, fish sticks, shrimp, and cockles. I'll just stick with my tofu and noodles.

I used the left over rice pad thai noodles to make this dish, Miso Udon Stir-fry with Greens & Beans (pg 182-183):
As the recipe title suggests, it called for brown rice udon noodles, which I couldn't find at Winco or Fred Meyer. Nor could I find the azuki beans which the recipe called for, so I used chickpeas. Isa, if you are reading this, I hope you don't get offended by all the ingredients I have to replace.

This is Quinoa Puttanesca (pg 75):
I hadn't ever heard of Puttanesca, which is usually served over spaghetti, but I've learned through online research that this dish's name means something like "quinoa whore." That makes the dish even more appealing to me. What makes it even better? It's full of flavor, and it's a little spicy. Notice the kalamata olives? I tried one, as I do in every recipe with olives, and I discovered, like always... I don't do olives. Needless to say, the dish pictured is Steven's.

Scarlet Barley (pg 69) and Mushroom & Cannellini Paprikas (pg 127) was a pretty dish:
Before making this recipe, I had only one memory of beets. In third grade, my bff and I chopped all of our beets up on our school lunch tray to express our loathe of them. An upper elementary student went and "told on us." Supposedly we had to eat them in order to go to recess. We thought that drowning them in milk would make it more bearable. As I gagged, the bossy older girl told me I could go. That's some serious psychological baggage with beets, right? I thought cooking/eating them would resurrect the gag reflex, but I found it to be healing, as if I was conquering a fear. Darn those beets! All this to say, the grated beets made the quinoa that pretty red color. Afterward, my hands were also stained red, and my dear mother said to me over the phone, "Why didn't you use a food processor?" Duh! Duly noted for next time.

Last is something I threw together really quick using the Carrot Ginger Dressing (pg 52):
While boiling the carrots, I boiled some couscous and heated up whatever veggies I had in the freezer with some shelled edamame. When everything was cooked, I threw it together and voila! Dinner was ready.

Of these dishes, I think I am most excited about the breakfast hash. One thing I am still finicky about is breakfast. Certain things make me feel sick... I can't eat too much... I need some protein... I have lots of requirements, and the hash did it for me.

Next week Appetite for Reduction is flying with me to visit my parents where I look forward to having meals ready for them when they get home from work. Stay tuned.

(Chickpeas * 2) + Vegan Junk Food = Delight

Let me walk you through this equation. First, I made Forty-Clove Chipckpeas & Broccoli (pg125):
This was nice and garlicky, but there just wasn't quite enough of it. Also, the recipe called for smashed garlic cloves, but I used minced garlic because I already had some on hand. I don't suppose that would change the taste, but it might change the texture?

Next, I had chickpeas again in this dish:
This is an up close & personal picture of my left over Everyday Chickpea-Quinoa Salad (pg 16). I have made this salad a few times but am just now remembering to post it. It's a good quick dinner if you already have some cooked, cooled quinoa on hand. So each time I make something with this grain, I make double the amount to take care of dinner the next night & lunch the following day. The Balsamic Vinaigrette (pg 17) is sometimes more work than I want (Actually, it's super easy but it involves a food processor which means more dishes.), so I just do a basic vinaigrette of oil, balsamic vinegar, a little salt, and a little sugar or agave nectar. (Note to my non-vegan friends who still haven't tried agave: CLICK ON THE LINK!)

Last, I had a junk food night. That's right, vegans still crave cheese burgers and onion rings. We don't miss out. I had intended to make Chipotle Lentil Burgers (pg 123). Unfortunately, this recipe is super finicky, and I wasn't able to find some of the essentials - canned lentils namely. The recipe had specified that you must use store bought bread crumbs. The only ones I could find were Japenese. I'm not sure if they would work or not. Since I had them on hand (I bought them before I realized I couldn't make the burgers), I used them for the onion rings. The onion rings were a real pain to make. Was it the bread crumbs I had or me? I'm not sure. The majority of the crumbs vacated the onions in the transport to the oven. Pictured are the best ones. Nevertheless, they were scrumptious, and I will probably make them again. As for the burger, this is an Amy's Bistro Burger, with Vegan Cheddar Soy Cheese, and Vegenaise all of which I purchased at Fred Meyer. The fry sauce I made using Vegenaise & ketchup. The best part, this came to about 700 calories. What would it be non-veganized?

I am delighted in my work and in knowing that no animals were harmed in the process.

Tofu, Tempeh, & Breakfast!

Can I just say I wish I could find some Thai Basil? That being said, here is the Red Thai Tofu (149), Bhutanese Pineapple Rice (72), and Green Beans with Thai Basil (98):




I didn't used to like cooked pineapple. I thought pineapple should be cold, but lately I've been craving it hot, meaning I enjoyed the rice! Steven is usually super picky about food being too sweet, but he even enjoyed this dish. When I took the left overs in my lunch, co-workers were quick to ask me what I was eating because it smelled so yummy.

This is Buffalo Tempeh (161) & Cool Slaw (38):
I wasn't totally excited to try this mock coleslaw recipe, as neither of us care for cabbage. However, we both agreed that this was edible. The downside was the smell... although maybe I just used a potent onion.

Here is the Curried Scrambled Tofu (156) along with the rest of my breakfast:
I'm not sure if this was intended to be a breakfast dish, but I see any scrambled tofu as mock scrambled eggs. I don't know that I like it more or less than my regular scrambled tofu recipe, but it was delish with the wilted arugula. Also, these pancakes are super easy to make because you'll always have the recipe on hand. I prefer Moby's pancakes, however.

I think I still have about 80 recipes to try by the end of the year. This might be more challenging than I had anticipated, but I'll keep cooking... in my Post Punk Kitchen apron.

Caribbean Curried Bliss

As a vegan I seriously miss creamy dishes. I have found refuge in coconut milk thanks in large part to my mother. What goes best with coconut milk? Curry, of course! Coconut milk makes a dish heavier thus you get filled up faster. I was plenty satisfied with this dish of Caribbean Curried Black-Eyed Peas with Plantains (pg 129) and Jerk Asparagus (Pg 91).

The banana-like stuff on top is the plantains (plan-tins). The little bit of sweet was the perfect touch that I never would have thought of on my own. I messed up on the Asparagus by adding anise, and I kind of liked it. A lot. Overall, this proved to be a very fulfilling dish. Although I must confess I had some soycream afterward.

Reduction Medley

I also found these on my camera that I need to report...

This is Lasagna with Roasted Cauliflower Ricotta & Spinach (179-181) and a side of Garlicky Mushrooms & Kale (89-90):
The lasagna was just alright compared to the lasagna I usually make, but the lasagna I make wouldn't fit with the reductive lifestyle. However, I do like the roasted cauliflower in the ricotta. I would almost rather just have it on the side of the lasagna I usually make. I even made it a second time, using a mix of my usual lasagna with this, but both my husband and mother said I should stick with my original. Why mess with a good thing? Those of you wondering, I usually use this lasagna, but I make my own sauce. My sauce changes each time, but here is a rough recipe of my sauce:

1 large can of tomato sauce
1 large can of crushed tomatoes (the kind that has basil & oregano already in it)
1 onion chopped
2 cloves garlic
basil & oregano to taste (fresh is preferable but dried will work)
crushed red pepper to taste
salt & pepper to taste

Just fry the onion in a little olive oil, add the garlic, add the rest, and voila! Although I should measure out my seasonings for you. I'll try to do that next time.

This is Goddess Nicoise (25) with Green Goddess Garlic Dressing (26):

This is my favorite of this bunch - Black Bean, Zucchini, & Olive Tacos with Garlic-Lemon Yogurt (131-132):
I have a confession. I don't like olives. I couldn't bring myself to eat the olives in this dish, so I made his and her tacos. These were super spicy... like to the point where you feel intoxicated from the endorphins released when consuming super spicy food... It was awesome!

This is Soft Broccoli Polenta (77) with Black Beans in Red Velvet Mole (134):
This was not my favorite dish. The polenta was too bland and the mole was too sweet. Steven certainly enjoyed it and ate up all the leftovers.

Until next time...

Sushi Roll Out

I remember my first experience with sushi. It was prior to becoming a vegan, and it was at some little restaurant my friend took me to in Coeur d' Alene. I felt grown up and brave trying raw fish for the first time, but I also experienced some of my first convictions about eating animals. Those same convictions later lead me to become a vegan years later. I guess something about grinding up animal in its raw form made it clearer to me that I was harming something that had once experienced life, just like I am experiencing life. Nevertheless, I had a positive experience with sushi. That is why I was excited at my realization a few years ago that not all sushi had to violate my animal friends. Shortly after becoming a vegan, I discovered a show called The Post Punk Kitchen where I fell in love with Isa Chandra. On the first show I watched, the ladies were making sushi, and it was then that I coveted Isa's cooking ability and her ability to look so cool doing it. I also started desiring to make sushi. Being the coward that I am, I never tried.

A few days ago I slipped my big toe into the water. I made Sushi Roll Edamame Salad.

Do you see the shelled edamame? They're green and look like beans.... Oh, that's right, I forgot to put them in the salad! Ugh, this was the second time in two months that I forgot to serve edamame I prepared. Why am I so spacy sometimes? To my own credit, I re-read the recipe, and it never spelled out the "put the edamame in with the rest of the salad" step. I prepped it like it said, but when I went to clean up dinner, I found it still sitting on the counter screaming "What about me?!" So I ate several large spoonfuls, added the rest to the leftovers, and it was super yummy.

Other than that, I had a fabulous experience with the sushi salad. I had fun chiffonading the nori sheet. Actually, I had a rough time at first because I didn't roll it up tight enough. Steven also recommended using a serrated knife, which seemed to work much better. It was worth the trouble to have that added fishy seaweed taste. I have a feeling I will be repeating this recipe several times this summer... if the weather ever improves... and maybe one day, I will dive in head first and make real honest to goodness vegan sushi rolls.

Still Alive & Cookin'

I realize that I haven't posted in.... well... a very long time. I didn't give up on my project. I just haven't been writing up reviews on my yummies. To prove that I have still been cooking, here is a photo summary of the last couple months...

My cat Shinji loves to help me cook...And tries to help me taste the results.
Tofu wraps... (Even better than PF Changs!!!!) with non-fried rice
Lentils & caulipots.... Cauliflowers mashed into mashed potatoes is the best idea EVER!

Mac & Trees... This shall replace my baked mac & "cheese" recipe permanently. It was so creamy!
Noodles Green & Black Beans
I enjoyed these pasta shells for lunch at work.

Quinoa Peas & Potatoes... If you aren't eating quinoa once a week or every two weeks, you need to 1) buy some (I get it in the bulk section of Winco.) and 2) Google it to learn its health benefits.

Soup and Salad (I honestly don't remember this meal, but the salad sure looks pretty.)
Taco Salad, Guacamame, & Salsa Dressing... Guacamame uses avocado & edamame to replace guacamole. Although NOTHING can replace the creaminess of guac, this is a great alternative when looking at adding protein and decreasing fat/calories.
We had our friends over to kick off spring break with Apple Miso Tofu, Orange Scented Broccoli, & Potato Pancakes.
Some... broccoli???

Broiled Tofu & Jerk Asparagus
I am still determined to try all the recipes this year... Even if that means vomiting 50 pics of them at you at once. Stay tuned.