Mittwoch, 30. Januar 2008

Roasted Vegetables and a huge clove of garlic

After Jennifers post reminded me of what I had wanted to do for a very long time, I piled together the leftover vegetables sitting in my fridge, sprinkled them with olive oil, a chopped onion, garlic, rosemary, thyme, oregano, basil, salt & pepper and a mix of pumpkin and sunflower seeds along with pine nuts and popped them in the oven (20 minutes on 350°F). They are almost done and my apartment smells so fucking good! I swear I could eat the air!!!



Done!



I was rather surprised when this abnormal big clove of garlic fell into my hands. I've never seen one this big.



Next to the regular size it's like a baby clove of garlic chasing his mama. ("Look it's like a baby caterpillar chasing it's mama!" - Chandler on Joeys mismatching eyebrows). As you probably don't know yet I am seriously Friends obsessed. Well, you do now! ;)

Vegan with a Vengeance arrived!

Woohooo, I was so excited to unwrap it last night!
This book is awesome, loaded with useful tips for a vegan newbie like me. I can't wait to try something out!!!
I'll definitely try the Scrambled Tofu soon. And the Banana Chocolate Pudding Brownies are also on my things-to-try-asap-list.

And my parents came back from vacation yesterday. Finally I have someone to feed my creations to. Don't get me wrong, my boyfriend does eat some of the things I make. He just can't get over the fact that I'm veganizing everything. So he still prefers to go to Mc Donald's or Burger King and complain about stomach ache later. Guys...
I also had a discussion with him about it again. He can't really make a point as to why he is "against" veganism. He says he's just worried about me getting malnourished. So I told him that by eating beans and Tofu and whatnot I am getting enough protein for example. He hit back that you can't replace animal-protein. I was like "Dude, do all vegetarians you know are sick or somehow seem like they are about to die because they don't eat meat?" Jeez. Seriously, this is going back and forth and he just can't admit that veganism is a possible healthy way to live. SIGH!

I made some more Chili last night, because my mom didn't feel like cooking and they both loved it. Yeah, I'm always proud when someone compliments me on my food =D
Even the boyfriend did. But that's probably because I made us a salad(forgot to take a picture, it was so wonderfully colorful). A simple salad mix with cucumber, red, yellow and orange bell peppers, tomatoes and corn.

Oh, I ordered my first vegan Pizza yesterday. Ha ha, you should have seen the waiter all confused asking "No salami? No cheese? Just broccoli and bell pepper? Is that correct now?" Because I had to tell him several times that I do not want the regular kid's pizza with salami and cheese. It was good, but they could have loaded up more veggies and a bit more tomato sauce.

Dienstag, 29. Januar 2008

Chili Con Vegetales & a simple sandwich

Like many people I have trouble sticking to a recipe. I can't help it, when my eye catches something lying around in my kitchen that appeals to me, I throw it in. Most of the time this is not particularly a bad thing though.

I kind of followed the Chili recipe from HIAV. I used kidney beans instead of black beans and also threw in a few cherry tomatoes, zucchini, eggplant, some Pesto Rosso, many many spices(a hint too much chili powder) and a tiny bit soy sauce.



Before going to bed I made myself a simple sandwich. A toasted whole-wheat bread roll with a thin layer of my homemade Onion Cream Cheese(I added some garlic and more pepper), followed by a thin layer of mustard and topped with fresh salad, orange bell pepper and tomato slices sprinkled with fresh black pepper. Sometimes it's the simplest things that are the best.



I went grocery shopping last night and bought regular Tofu along with silken Tofu. I really want to try Scrambled Tofu, because everyone around the blogsphere seems to love it. And either I will give the Tofu sour cream another try or bake something really fancy with the silken Tofu. We'll see!
And I bought chickpeas because I'm dying to try out the roasted tomato hummus recipe. That on a sandwich... I imagine this must be simply delicious!

Sonntag, 27. Januar 2008

Dulche Sin Leche & Simple Vanilla Agave Nectar Cupcakes and the first HIAV tryout

The first thing I tried from How It All Vegan was the onion cream cheese. I added some dried basil to it. I'll have to add a little more pepper or maybe a bit garlic the next time.



And now to the Dulche Sin Leche Cupcakes...



Oh my God, they are incredible, the caramel glaze is to die for!!! I already ate two, but I still want to cook a decent dinner so I have to stop myself (easier said than done).





I made a batch of Simple Vanilla and Agave Nectar Cupcakes, too. Along with the Blueberry Mousse that I'm going to try out tomorrow.



Also, I made raspberry sauce for the next batch of Pancakes I surely will have again very soon.



And then I made sour cream after the recipe Jennifer recommended.



Oh and the sniff test... I'm actually not sure whether the silken Tofu passed it or not. It didn't smell very bad, just a little dusty and like wet carton. I didn't eat anything of the stuff I used it in yet, so I would really appreciate some advice from the ones of you who have used silken Tofu before. Please? You can get cupcakes for it, I have enough ;)

And now I'll leave you with a close-up picture of frozen blueberries, because I'm a macro-whore and drool over pictures like that ;)

Raspberry Apple Pear Pancakes & Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu



Yesterday, as I was looking though my kitchen repertoire, the pears and apples laughed at me and so here we go again with some more delicious filling Pancakes.



Ingredients
1 1/4 cup whole wheat flour
2 tsp. baking soda
2 Tbsp. apple saue
1 cup soy milk
2 Tbsp. Agave syrup
1 apple, diced
1 pear, diced
1/2 cup raspberries





But even after this fruity snack, I didn't feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn't like Tofu too much, but I bought some a few days ago and I was very pleased this time.

Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu



Ingredients
Spaghetti (for 1-2 servings)
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/2 cup brussel sprouts
1/2 zucchini, sliced
1 cup cauliflower
1 cup broccoli
1/2 cup bell pepper
1 cup spinach
1/2-1 cup Tofu, crumbled
2 Tbsp. Pesto Rosso
thyme, basil, rosemary, chili, oregano, salt, pepper, to taste
1 Tbsp. balsamic vinegar
1-2 Tbsp. soy sauce
pine, pumpkin and sunflower seeds (optional)

1. cook the pasta
2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini
2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden
3. add garlic
4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.
5. when pasta is done, add the spinach (I used frozen spinach)
6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well
7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well
8. add the rest of the marinated Tofu to the Spaghetti, mix well
9. when vegetables are done, add balsamic vinegar and soy sauce
10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds

I'm eating the left-overs as I am writing this. It's good, but it's definitely missing some red ingredients(red bell pepper, tomato...). But that's only because I didn't have anything else left here.

Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!
I'll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!

Freitag, 25. Januar 2008

Vegan Sub-prise

At the moment I'm designing ad's for Subway. The guy I am working with called me, asking if he could drop off the new data and information and asked if I wanted a sandwich. Quickly I remembered what I had looked up a few weeks ago. Veggie Delite on wheat bread, no cheese, sweet onion sauce - that's vegan.


(of course there was no picture of the Veggie Delite on the disc, hmph!)


And now he brought me one, along with about twenty free 6"-Subs coupons and a VIP-card with a 15% discount. Awesome!!! =D

Blueberry Raspberry Pancakes & Golden Vanilla Pear Raspberry Almond Cupcakes

What a title! Makes me wish to turn back time and eat it all over again =p

Ha ha, what is it? International-Pancake-Craving-week? I just saw Katie's post. YAY for Pancakes!!!

Last night I wanted to make the Black Bean-Chili Jennifer posted on her blog until I realized I didn't have any beans. I'll buy some today and make it either tonight or tomorrow.
I also plan on trying a sun-dried tomato hummus recipe I found yesterday.
Since it's the end of the month and I'm pretty much broke I can't buy as much as I'd like. I love having a wide variety of vegetables in my fridge so whatever I decide I feel like having, I'll be able to make it.
But oh well I will get money in a few days so this weekend the Chili, Hummus and some self-baked bread(if I can get myself to finally try it) ought to do it.

So after my no-Chili-making-possible incident I decided on Blueberry and Raspberry Pancakes.



I used Anke's Saved-My-Day Almost-BRAT-Diet Pancakes recipe and adapted it a little. The dough was a bit thin so I added more flour(I used whole wheat), but either way they came out very flat. I didn't mind though.
Flat, fat, angular, quadratic... I don't care as long as it's a Pancake!



They tasted very good. I spread some plum puree on top which fit perfectly.
Somehow I never manage to leave the berries in the freezer until the dough is ready. This time it was very bad, the dough was a mix of green, blue and purple. Baked they looked black which I really liked. I don't mind the color anyway, but it's harder to convince people that this dark flat thing really is a delicious Pancake =p


Then I had leftover pears that needed to be used up so I added the following to the Golden Vanilla Cupcake recipe.
  • 1 1/2 pear
  • 1 cup raspberries
  • 1/4 cup crushed almonds



They were luscious. I brought the rest to work with me and when I placed them next to my co-worker his eyes lit-up "Ohhh, cakes!" He liked them(the other one just passed by me nibbling on it declaring "Mhh, they're yummy!"). I didn't say anything about them being vegan though.
Neither did I tell my boyfriend yesterday(although if he was smart he knew I was lying to him).



Because when he arrived last night I was almost done with my pancakes and asked him if he wanted some. He suspiciously walked into the kitchen and glared at the pan "That's with soy milk, right?" "Just try them for gods sake, it's not going to kill you because it's soy milk!" He took a bite and wasn't grossed out, but he didn't say anything and left the rest to me.
So when the Cupcakes were ready I knew I had to lie to make him eat them. I offered one to him. "These are also with soy milk!?" "No, I used cows milk. I know you wouldn't eat them otherwise." So he did.

And I sat there and basked in my success, muahaha! You're right Katie, we are evil little vegans indeed. ;)

Dienstag, 22. Januar 2008

Change of plans.

I accidentally locked myself out of the apartment last night.

And I had been so excited to make Pierogis & Borscht.
I was actually lucky because my mom brought me my keys after "only" forty minutes.




I was still so mad at myself, so instead of cooking what I had planned I settled for my moms Lamb's lettuce with Mango and threw myself together a quick spinach-broccoli-rice-bell pepper combination.




Tonight I'm going to bake some cupcakes. Probably the Golden Vanilla ones I've done before. They're for my ex's birthday.
But this time I will use either a blueberry or a raspberry filling, or a mix of both. And maybe a mocha ganache frosting. Mhh, not sure. Do you know any easy and quick to do toppings? I'd really appreciate any suggestions =)
Yumm, I hope they'll turn out well.


When I went grocery shopping a few nights ago I discovered a chocolate soy pudding which I bought in case I got a craving for chocolate.
For those who don't know, I'm a real onehunderedpercent chocoholic to my very core and I basically lived on chocolate and chocolate alone for several weeks damn often in the past. But obviously I can't eat Lindt chocolate every day anymore, boo =(
But anyway, it turned out to taste amazing. And I'm not even that much of a pudding fan. Some almonds on top and I had a rather healthy bedtime snack.

Montag, 21. Januar 2008

Borscht, first try

So, yesterday I made my Grandma's Borscht.
There was not much to veganize, I only had to replace the cream.
I used soy cream for the first time ever. Of course I used a little too much. It's so much more efficient than regular cream, I'm quite impressed.
I also feared that it might taste weird, but it's pretty neutral and I can't complain at all.
Since I didn't have any more red beets I couldn't save my Borscht though. It still tasted good, but overall it was just too creamy.



I will make the whole thing tonight: Pierogis & Borscht.
I told my dad last night that I was going to cook our traditional Christmas dinner today and his face lit up "Ohhhhh, really?" Ha ha, he can't wait. And the fact that I honour his moms recipe so much really means a lot to him.

I still need onions and mushrooms and more red beet though.
Ugh, I hate the fact that I have to work until 6 and am home at 7 which leaves me with one hour available to shop for groceries. I hate hectic.
And most of the time I forget at least half of the stuff I planned to buy, even if I have a shopping list (what's that about?)!

Oh, and here's something that never fails to impress my taste buds: Pesto Rosso topped with tomatoes. So simple, yet so wonderful.
I didn't have any whole-grain bread anymore though, so I had to settle for a plain wheat roll, hmph.

Sonntag, 20. Januar 2008

Shopping.

No cookbook has arrived yet =(

Oh well, I'm going to cook a veganized version of my polish Grandma's traditional Christmas Dinner recipe tonight.
Pierogi & Borscht. Dumplings with a mushroom onion mixture in red beet soup.
It's one of my favorite foods, but we usually only eat it on Christmas.
Borscht is very easy and quick to make though so I'm gonna make it more often now.

Other than that I went shopping yesterday and besides groceries I got some cute stuff for my apartment.





I got some more stuff that's not pictured here, but I left the other bag at my boyfriends place.
And the Green Tea isn't vegan because it contains honey, but since one bottle costs 3.50 € I'm not gonna buy it again anytime soon anyway.

Finally I can make espresso that deserves to be called espresso =D



All in all I spent way too much money yesterday, but sometimes I can't help it.

Chewy Chocolate Chocolate Chip Cookies



I used this recipe from the PPK.

Instead of 2 cups flour I used 1 3/4 cups and 1/4 cup shredded oat flakes. And only 1 cup sugar and 1/2 cup agave syrup.



I dipped them in cocoa and coffee. My new Espresso mugs <3




Then I got an idea... I needed PEANUT BUTTER!



Donnerstag, 17. Januar 2008

Banana Apple Yogurt Puree

Seriously, I've rediscovered the joy of blending and apparently I'll throw everything I get my hands on in my blender =p



Ingredients
1 ripe banana
1 apple
2 Tbsp. apple sauce
1/4 cup blueberry soy yogurt
1 Tbsp. whole grain oat flakes

1. put everything in a blender
2. mix and enjoy!



So last night I went grocery shopping and stocked up on fruit.
2 grapefruits, 4 pears, 4 apples, 3 bananas... that should be enough until the weekend ;)

Mittwoch, 16. Januar 2008

Pita Pockets with Guacamole Dip



Ingredients
1 ripe avocado
1-2 cloves of garlic (depends on how garlicky you want it)
1/2 tsp. lemon juice
1/4 red bell pepper
salt
pepper

1. mush avocado well (don't throw the pit stone away)
2. add the lemon juice and garlic, then salt and pepper to taste
3. mix well with 1/4 red bell pepper
4. now put the pit stone into the bowl since this prevents the Guacamole Dip to get an icky brown color !!!

I served it with toasted whole wheat Pita Pockets I bought at our Bio-Supermarket.



I spread a layer of Guacamole Dip and put cucumber, tomatoes as well as yellow & red bell peppers on it.






I used three cloves of garlic, definitely too much (and I love garlic with all my heart so that's gotta mean something) =p
Actually, I can still taste it, ha ha!

Strawberry Blueberry Smoothie



I had some leftover strawberries that weren't tasty enough to eat plain so I figured "Hey, you got blueberry soy yogurt in your fridge, what about another Soyoothie?"
It was yummm.
I always end up drinking my smoothies within a matter of minutes which leads to stomach ache, but I can't help it. It's too tasty =p

Ingredients
about 6-8 strawberries
1 cup blueberry soy yogurt
1 1/4 cup soy milk
1 Tbsp. apple sauce
1 tsp. agave syrup (optional)

1. mix everything in a blender
2. enjoy!

=)



Dienstag, 15. Januar 2008

Ignorant meat eaters

Ugh, ignorant meat eaters are a pain in the ass.
I tolerate their lifestyle, but they don't tolerate my decision not to eat anything that comes from animals.
They think I'm missing out on stuff, that I just replace things with cheap imitations of flavor or texture.

Good God, if I think it's tasty and know it's good for me, just don't care and mind your own business.
It's not like I try to force anyone to eat something they don't like, but to say "This sucks!" just because soy milk is listed on the ingredients... *sigh*

Has that happened to you before? A discussion you know you couldn't win?
Or better yet I was too exhausted to fight because people can't be forced to accept something if they are against it from the start. *shakes head*

Montag, 14. Januar 2008

Purple Berry Smoothie



Ingredients

1/2 cup frozen berries
1/3 cup soy yogurt
1 - 1 1/2 cups soy milk
2 Tbsp. agave syrup
3 Tbsp. apple sauce

1. mix everything in a blender
2. enjoy!

=)

Lamb's lettuce with Mango and roasted sunflower seeds

This is without a doubt my favorite salad. I used to hate it, but EVER SINCE my mom stopped serving it plain and added Mango and sunflower seeds I can't seem to get enough of it.



Ingredients
Lamb's lettucce
2 Tbsp. canola oil
2 Tbsp. raspberry vinegar (or Bianco, but I prefer the raspberry one)
3/4 tsp. fig mustard
1 scallion
1 ripe Mango
salt and pepper, to taste
roasted sunflower seeds (optional)

1. wash the Lamb's lettucce
2. mix oil and vinegar in a salad bowl
3. cut the scallion, add to the bowl
4. add salt and pepper
5. cut the Mango, add to the bowl
6. add the Lamb's lettucce, mix everything well