November 20, 2013
Ya’ll, I have reach the pinnacle of vegan cooking.
Homemade Vegan Pizza. Worth eating. I know.
Forgive the awful cell phone pictures, but this was just too good not to share. Honest to goodness Mom & Pop pizza feel and taste to it. I’ve made this pizza twice now. I followed the recipe for this pizza dough both times. The first I did a nice over night dough rise (and made my own sauce, per her instructions). The second time, I threw it together on a Sunday afternoon and used up the last of some store bought pizza sauce we had in the fridge. I added some slices of Follow Your Heart Vegan Cheese and kept my fingers crossed that the cheese would melt a bit (a common Vegan cheese problem).
The words “wait…which one is mine” and “aw man, yours looks better” were heard in my kitchen that night. Glorious glorious words. I think the secret was putting the cheese in the oven when it was 500 degrees 🙂 But seriously, that dough? Magical. I’ve already turned a few people onto it, while becoming a total addict myself. There is literally nothing I have made and/or adapted from Smitten Kitchen that has not tasted amazing. I forsee many.many.MANY nights of pizza in my future.
December 12, 2012
This is what happens when you have a hungry husband and a vegan wife
Tons of veggies and a box of pasta
And of course what is dinner, if not a vehicle for my new hot sauce
To make, I just pan roasted some carrots, squash and zucchini and added in the beans, asparagus and collard greens towards the end so they wouldnt overcook. The result was a hearty, but not overly heavy vegan pasta dish that was something just different enough to not be boring (especially with that sriacha sauce!) Sometimes it’s fun to rethink the classic dishes, no?
October 26, 2012
Around our house, comments about dinner are generally hard to come by – unless you count the obligatory “what is this” nose wrinkle when we sit down to eat. Its not that Brandon doesn’t like the food I cook, its that he doesn’t comment about it.
So when “man, you make a mean lo mein” came out of his mouth before he even sat down to eat, I was pretty darn satisfied.
Nothing fancy, just some Soba buckwheat noodles and FRESH veggies – which I think made a ton of difference. I added yellow squash and some zucchini, asparagus, cremini mushrooms, baby bok choy, the last of our swiss chard and some broccoli and pineapple just at the very end to prevent overcooking – I can’t stand grey mushy brocoli.
For the sauce I mixed some olive oil, sesami oil, tamari, black bean garlic, some ginger and a few healthy dollops of a chile paste/sauce for a kick. No measurements, just tossed it into the pan as I went. The noodles went in last and just long enough to develop the flavors. After a quick search of “what is lo mein”, I was a little pleased that lo mein is actually referring to how the noodles are prepped in the dish (boiled first, then tossed into the sauce mein = noodles, lo mein = tossed noodles). I like the idea of creating meals as close to their traditional preparation as possible, so reading that my “lo mein” wasn’t too far off from a true lo mein was kind of nice.
I think for me, using the fresh veggies here was key. Although the sauce was delish (and I would TOTALLY recommend the pineapple), having the fresh veggies made the dish something a little more satisfying than using the frozen stirfry veggies that we normally use. In the constant battle to get my husband to try new things, I buy a lot of veggies and at the end of the week, that can sometimes leave us with, well, a lot of veggies to use up 🙂 Stirfry and lo meins are a pretty awesome way to accomplish that task. Not to mention the words “well, I guess I”ll eat that swiss chard stuff if its in here then” were like music to my ears 🙂
Plus, you know, leftovers make a great lunch 😉
Your daily dose of cute 🙂 He’s a lover in the morning, so I take full advantage.