Vegan MoFo VI, Day 15 - Mike Makes Monday Meals - Yellow Split Pea Soup

I'm really liking this whole Mike cooking thing.  Even though I help, he still does the bulk of the work, and it makes getting a decent meal on a Monday super easy.  It's especially good on days like today when I've been sneezing since the previous day and feel like crap.

Today I showed Mike how to make the Yellow Split Pea Soup from Quick and Easy Low-Cal Vegan Comfort Food.  This was one of my favourite recipes during testing - I loved it so much that I copied it from the forum because I knew I'd want to make it again before I got my tester copy.  I don't even know how many times I've made it since testing.

The beauty of this recipe, and the reason why I showed Mike how to make it, is that it has very few ingredients and you just bung them all in the pan.  There's no sauteing of things and then adding a few more things and then a bit more.  You just chuck it all in, get it boiling, then simmer until it's done.  Even if it sticks to the pan, it comes off once it starts to cool.  It's also easy to modify by adding extra veg - I usually add in some kind of leafy green (spinach or chard) and cauliflower.

Mike thought it was really easy to make as well.  Of course it was incredibly tasty, as per usual.  I think I've mentioned this before, but this is probably my favourite split pea soup recipe of all time.  I think it's better than the one in Appetite for Reduction.  It's just really, really delicious.  I kinda want another bowl.

Vegan MoFo VI, Day 13 - Cookbook Challenge - Yellow Rose Recipes (again)

I'm back on board with the cookbook challenge!  I kinda cheated with tonight's recipe, in that I've made parts of it before, but I hadn't ever eaten it exactly the way it's written (OK, I didn't do that tonight either).  I made the Taco Salad from Yellow Rose Recipes.  I've made the taco "meat" part of it (for the tamale pie), but I never did the salad.

My best good friend Eva is in town to see Phantom of the Opera with me, and we pretty much always have Tex-Mex when we hang out.  We're both trying to lose weight, so instead of having our usual tacos, we decided to go for the taco salad.  I've never been a huge fan of taco salad because of the lack of tortilla, but I've been getting more accustomed to eating bowls (bed of greens, grain, protein, sauce), so I figured this would work out.  I left off the avocado because I'm allergic; Eva had tomatoes but I didn't because I'm a hater.  We both had a bit of the Appetite for Reduction Green Goddess Dressing on our leaves because it's healthier than sour cream.

We all really liked this.  Eva and I liked having the salad at the bottom because it's a good way to get a lot of salad in without really thinking about it.  We both thought it was missing a little something - Eva kinda wanted a cheesy substance, and I missed the sour cream (though cheesy substance would've been good too).  But it was still quite good and filling (though we ate really early and now we're both hungry), and it was fast to make - it would've been on the table in 15 minutes if I hadn't misread the directions and had to cook it longer because I forgot to put the spices in at the right time.

I would recommend this, but if even if you're not down with taco salad, the taco filling itself is super quick and tasty.

Now we're gonna drink some Big Red and watch Star Trek: The Next Generation, because we regress to age 12 when we're together.  Because we're awesome.

Vegan MoFo - Cookbook Challenge: 500 Vegan Recipes (pt 3)

I was thisclose to not bothering again today, but then I decided that I had to do something better than review more convenience foods.  I decided to make another recipe from 500 Vegan Recipes for the Cookbook Challenge.

I made the Cast Iron Skillet Frittata, a combination of the Lorraine and Mexican variations.  I could've used my bac'n bits to do the Lorraine straight up, but I'm not sure if I can get any more, so I didn't want to take the chance (since I plan on using them for something else later).  So I used some chorizo that I made during testing for Alicia's next book, Quick and Easy Low-Cal Vegan Comfort Food (which, btw, will be amazing, I promise).  I served it with Mac & Trees Peas from Appetite for Reduction.

I have to be honest - I didn't love this.  The texture was weird to me - I'm used to frittatas just being mashed up tofu pressed into the pan, so the blending of the ingredients here made for a texture that was disappointing.  It also wasn't terribly flavourful, despite the amount of garlic and onion powders chucked into it.  And despite containing soy creamer and 1/4 c of oil, it was mouth-parchingly dry.  So, needless to say, I won't be making this again.  It pales in comparison to the Papa Chorizo Frittata in Q&E Vegan Celebrations, which is my absolute favourite frittata recipe of all time.

Speaking of testing, I got an email yesterday telling me that I get to be in the tester pool for Terry's next book!  I'm super excited, but also a little bit anxious because she already has so many recipes up.  It's a little different from what I'm used to.  I'm looking forward to starting soon (just need to go through everything and figure out what I'm doing!).

Don't forget, for those of you in the UK, you can still win a bottle of Hollow's Alcoholic Ginger Beer.  Just leave a comment about your favourite ginger and/or beer recipe in the giveaway post before 12pm Sunday!

Vegan MoFo - Cookbook Challenge: Appetite for Reduction (pt 2)

I did a couple more recipes from Appetite for Reduction for the Cookbook Challenge.  Today was Broiled Blackened Tofu and Mac & Trees.

I think you can tell by the picture which of these recipes I preferred.  I loved the Mac & Trees.  I'm pretty sure I've made the pea version before, but never the original broccoli version.  It was really good - it tasted like comforting, creamy, cheesy mac and cheese, but the broccoli and the fact that it's low-cal made it feel OK to eat (which I did, repeatedly, one spoonful at a time every time I went to the kitchen).   Even Mike liked it, and he hates cooked cheese-type foods.  He liked it enough to want to eat it again!  So this is a definite winner.

Also, I just love that cheese sauce.  It takes all of 15 minutes to make all told, and it's really really good.  And no added fat!  That's what you want in a cheese sauce.  And the best thing about vegan cheese sauces - easy clean-up.  You can let a vegan cheese sauce cool and still be able to rinse out most of it.  +1 for veganism.

The tofu, however, was not my favourite.  The flavour was OK, but I didn't dig the texture.  I think, once again, it was my nemesis thyme.  I love/hate that bastard substance.  I almost didn't put it in, but then I decided to go with the original recipe.  I kinda wish I hadn't.  I kept getting jabbed in the gums by it, and at one point, I had a hard time getting a piece out of my gum.  It was uncomfortable, which is the exact opposite of how I want to feel when I eat.  Also, I don't really have a broiler, so I had to just bake the tofu on high heat close to the element.  It didn't blacken, though I think that was the least of its problems.

So, yeah, I'll make the hell out of the Mac & Trees, but if I try the tofu again, I'll leave out the thyme.

In other, non-food/veganism related news, we were approved for a mortgage!  We're hoping to put in an offer on a flat soon.  We're super excited.  For me anyway, it's mostly because I get a cat after the majority of the work has been done on it.  So keep your fingers crossed for us that everything goes smoothly and I'll be cuddling a kitteh soon!

Vegan MoFo - Cookbook Challenge: Appetite for Reduction (pt 1)

So, we're doing the Cookbook Challenge again.  It seems to always coincide with MoFo, which actually works out great for me.  It not only gets me to use my cookbooks, but it also gives me something to blog about!

This week is actually supposed to be Vegan Soul Kitchen by Bryant Terry, but I don't have that book, so I'm going back to week 1, Isa and Terry Week.  I still haven't cooked much out of Appetite for Reduction (in my defense, I've been testing for Alicia for several months now), so I decided to focus on that.  I have the rest of the books after that, and there's a 2nd Isa/Terry week, and I'm really looking forward to using a few books I haven't had for long.

It's kinda late and I'm pretty tired, so I'm just posting the recipe I tried last night, which was the Smoky Split Pea Soup.

Split pea soup is another one of those things that I didn't try for a very long time because my mom always made it seem like something vile.  Pea soup was the stuff of nightmares, and this was before I saw The Exorcist (or did my Linda Blair impression at that Halloween party a few years ago).  I've since learned to love split pea soup.  How could you not?  It's creamy and savoury and comforting.  It's like a bowl of liquid hugs for your insides.

Isa's smoky, low-cal version is great.  It mimics that bit of ham you'd get in an omni split pea soup without the fat or cruelty.  The only thing I didn't like about it was the thyme.  I wish there was a way to have the flavour of thyme without the texture.  Those little bastards always stick in my teeth.

To be honest, I tested another low-cal split pea soup recipe for Alicia that I like better, so I'll probably stick with that.  But until the rest of you mortals have access to that one, I would recommend this one.

Vegan MoFo - Me and Sammiches

I was gonna write about ice cream, pancakes for dinner, and things of that nature today, but a friend was in a pickle (pun intended) about sammiches, so I offered to help.

Ruth, who blogs at dorkymum, posted about Perfect Sandwiches (caution: not vegan!) a few months ago.  Today, a reader commented that she doesn't eat sandwiches because she's dairy-free and (presumably) can't find a dairy-free spread.  Rather than simply comment about dairy-free spreads, I offered to write up a little something for her to pass along.



I wrote a whole bunch of superfluous stuff, and then I wrote what follows, which frankly is enough on its own.  So let's just go with this - a few ideas for spreads and sandwiches that will get you back in the sammich-making game.  FYI - most of this is aimed at the UK reader (e.g., the bits about where to buy), but there are a couple of things that will be helpful to anyone. 

Margarine - Pure do a variety of non-dairy spreads, made from soya, olive oil, and sunflower oil.  These can be found at the vast majority of big box stores.  Some of the big boxes also carry Vitalite, which is my personal favourite.  It's more spreadable and just has a nicer flavour.  You might also be able to find Suma spreads at health food shops like Holland & Barrett, Real Foods (Edinburgh), Roots and Fruits (Glasgow), and Whole Foods (London). 

Mayo - Mayo shouldn't actually have any dairy in it - its creaminess comes from an emulsion of egg and oil.  Regardless, there are a few good vegan mayos.  You can get Tiger Tiger plain or garlic mayo at larger Sainsbury's stores.  There's another brand found at most big box stores whose name escapes me.  Some health food shops will also carry Plamil mayo, which comes in a variety of flavours (garlic, chili, tarragon and chive, etc.).  My current favourite, which I bought at Real Foods in Edinburgh but which should also be available in Brighton and probably London, is Infinity Foods' organic vegan smoked garlic mayo.  I want to eat it with everything!  OK, everything savoury.  It's much thicker than standard mayo, but it's crazy good. 

Mustard - I admit that I rarely eat mustard without something else, but it can be good on wholemeal bread encasing a plain old (homemade) seitan cutlet.  You can make them beefy or chickeny (or even hammy), but they'll all be good with a swirl of mustard.  In fact, mustard is pretty much the only thing Mike will eat on his sammiches. 

Dressings - Some salad dressings would make a great sandwich spread, especially if you can make them yourself and cut out some of the liquid to make them more spreadable.  For a few ideas, click on the look inside thing on the Amazon page for Appetite for Reduction by Isa Chandra Moskowitz.  The salad section usually comes up first, so you could try a few of those out before you buy the book (which I would recommend because it's amazing). 

Sandwich ideas - Check out the (small) selection of sandwiches in the PPK Recipe section.  This is another place where Amazon's look inside feature is helpful - you can preview The Best Veggie Burgers on the Planet by Joni Newman (FYI - if you log in, you can see more).  And if you can wait a while, Tamisin Noyes, author of American Vegan Kitchen (which, incidentally, has a section on sandwiches, though unfortunately has no look inside option) and Celine Stein (co-author of 500 Vegan Recipes and a couple others) are writing a cookbook all about sandwiches!  Tami has 43 sandwich-related posts on her blog!

I hope Ruth and her reader(s) find this helpful.  Or maybe you're new to veganism and didn't realise just how little you actually have to give up in the sammich department!  Either way, hopefully this wasn't just an exercise in remembering where I've bought or seen certain products.

What's your favourite sandwich or sandwich spread?

Vegan MoFo Survey 2010

I kinda forgot about this, and now I look at it and it's 10 pages long! OK, not really.

The weather right now is horrendous. I've heard lots of people say they've never seen it this bad (though I thought last winter was about the same, but, to be fair, that happened in December, not November). Anyway, I had to drop my boss's dinner jacket at the hire place (he couldn't get there safely, and I live nearby). I thought I'd get a taxi, but it turned out that I would've had to have booked it about 3 hours in advance, so I ended up walking. Then I got the bus to Real Foods and did a bit of grocery shopping. I then walked home when it was hailing. The point of this story is that I got home cold and tired and ended up making pasta for dinner (and enough for both of our lunches tomorrow). Therefore, I have no pictures and nothing particularly interesting to talk about, so I decided to do the epic survey. So here we go:

EPIC VEGAN MOFO SURVEY 2010

1) What's your favorite spice or spice blend?
Hands down, without a doubt, cinnamon for sweet and cumin for savoury.

2) You have £20 to spend on fresh groceries and produce for the whole week (with a fairly well stocked pantry of dry goods, legumes, grains, and spices). What do you buy?
Broccoli, cauliflower, organic Pink Lady apples, chard, kale, tofu, green beans, onions, garlic, carrots, potatoes, orange juice

3) What's your favorite way to make tofu?
I think I have to go with scramble. Nine times out of 10, my tofu will end up as a scramble. I love it.

4) Vegan guilty pleasure?
Co-op donuts, Plamil chocolate spread

5) If you could make anyone vegan, who would it be?
My best friend Eva, just because it would be awesome.

6) If you could only read one other vegan blog, what would it be?
Mo Betta Vegan, without a doubt.

7) Were you always interested in cooking, or did veganism change the way you saw and interacted with food?
I'm a Southern woman, and so was my grandmother (as I've mentioned), so I grew up cooking. My mom was never much of a cook - she dumped things out of a can or a box and heated them up - apart from her famous lasagna, and my dad didn't cook anything but chili (until recently). So I learned from my grandma (dad's mom) from a very early age. My mom started working nights when I was about 10, and that's when I started cooking for my family. But I really cooked the way my mom did unless I was baking. That's when I made things from scratch with recipes. I mastered my grandmother's fudge and cherry pie pregan.
But veganism has changed the way I interact with food, in that I now actually cook fresh veg and can't even think of an animal carcass as something I'd want to put in my mouth. I think it's made me a better cook.

8) Excluding analogues, what new things have you tried that you probably wouldn't have as an omni?
Fruits and vegetables. Seriously - I almost never ate fruit and veg as an omni, and now I feel weird not eating something green with every meal. I even drink green smoothies (when commercially available - my immersion blender isn't up to that task).

9) What is the one vegan staple that everyone seems to love, but you can't get behind?
The only things that come to mind are things like quinoa, cashews, dates, etc., not because I don't like them, but because I'm sensitive to severely allergic to all of them. My cheese analogue recipe selection is severely limited, lemme tell ya.

10) What was your first "wow, I'm such a stereotypical vegan" moment?
Not my first (I can't remember that), but I definitely had one two weeks ago when I busted out my stash of nooch at work in an emergency "what will I eat for lunch" moment.

11) First recipe you veganized?
Chocolate chip scones. I think it was originally a Tyler Florence / Food Network recipe. They were the thing I was known for in my circle (and I still have a friend who'll message me to say she misses my scones!). When I first went vegan, people fretted over never getting another one of my scones, so I had to veganize them straight away to prove that I (and they) wouldn't be deprived.

12) What would you like to veganize, but haven't yet?
My grandmother's fudge. Now that we have access to vegan marshmallows and condensed milk, fantasy is starting to look like reality.

13) Favorite kitchen utensil/appliance?
Cast iron pans, immersion blender, and chef's knife

14) Most disastrous kitchen failure?
I'll be honest, I don't have a lot of kitchen failures. There aren't a lot of flaming pans and "ohgodI'mgonnadie!" moments in my kitchen. I think the worst thing that tends to happen is that my muffins come out gummy. I could be repressing some memories, though.

15) First vegan cookbook?
I think the first one I owned (rather than borrowed) was, funnily enough, a book by a UK author from which I never cooked because it was before I lived in the UK, knew from cooking with weight rather than volume, or ate vegetables. It was Easy Vegan Cooking by Leah Leneman, who I later discovered was a lecturer at my uni (I think in sociology or history - I think her academic work had something to do with women's studies) in addition to being a vegan cookbook author. The first vegan cookbook I owned and actually cooked from was probably Vegan with a Vengeance by Isa Chandra Moskowitz.

16) What question about being vegan do you HATE answering?
Pretty much anything from Defensive Omnivore Bingo:

I just have to mention this, because it's hilarious. When I told my sister that I made gravy for Thanksgiving, she asked me what I substituted for the fat. I was like, um...fat. She thought gravy only worked with animal fat. At least now she knows - fat from oil works the same way.

17) If you could tell the world one thing about vegans, what would it be?
Vegan =/= healthy - just because my cupcakes are vegan doesn't mean you can eat four. They do still contain fat and sugar.

18) Funniest vegetable?
The peen carrot:


19) What is a family recipe you have veganized?
I don't know that I have. I want to veganize some of my grandmother's recipes, but I don't have copies of them yet.

20) Weirdest food combination?
chocolate and Marmite - It was the best truffle I've ever eaten in my life.

21) Is there something you wish you could veganize, but can't/couldn't?
As mentioned above, up until recently, I really wanted to veganize my grandmother's fudge recipe, but it's made with marshmallows. Now we have the technology, it might be possible.

22) Favorite ways to prepare tofu, seitan, tempeh, any other vegan proteins?
I don't do it often, but just about anything beer battered is freaking awesome.

23) Are your pets vegan? if so, what do you feed them?
My cat lives with my parents and isn't vegan. Mike and I have decided that, if we get a pet in future, we'll be getting a herbivore.

24) Favorite non-dairy milk?
Alpro Soya unsweetened with vitamins, or Kara coconut milk / Alpro Soya vanilla for coffee and tea

25) What’s one “vegan myth” you’d like to squash?
Vegans are a bunch of skinny, malnourished, smelly, dirty hippies. Have you seen the number of vegan cookbooks devoted to baked goods?! And the most readily available vegan products tend to be junk food (it's easier to find vegan junk food than pre-made vegan meals or even meat analogues). There's a reason why Isa's just released Appetite for Reduction - a diet-friendly vegan cookbook. There's just far too much delicious vegan food to be had (which is another myth I'd like debunked - vegan food is bland and unappealing). And even the vegans who don't shower daily tend to take pretty good care of their hygiene. Honestly, as many vegan celebrities as there are, you'd think people would realise that the stereotype no longer has a basis in reality.

So, that's that. It took longer than cooking and photographing a decent meal. Oh well. I really liked the survey Mo did, so I might double post tomorrow and do that one, along with something of actual interest (like food, with pictures).

Also, I've just ordered Appetite for Reduction and The Vegan Cookie Connoisseur by Kelly Peloza as part of my plan to buy things for myself from the US and have my sister send them to me as my Xmas present (i.e., my present from her is that she's sending me my stuff). I'm super excited to get them both. Hopefully the one will balance out the other. Heh.