How to Win at Grilled Cheese: in Six Easy Steps

Eeeerhmergerd!!! Daiya Made Wedges!!!

I buy food like most girls buy shoes... even though I'm trying to save money... I tend to splurge here and there, haha

Happy Cinco De Mayo!!

Waste Not: Sunday's Are My Favorite

I hate to waste anything... especially fresh food.

That Sh*t is Fancy: Sesame Djion Crusted Squash Steaks with Sauteed Greens and Roasted Beets

 
I am a cook, but sometimes I feel my artistic side poking through. I love taking photos of my dishes (I know some are not so great) but a pretty photo is half the battle, sometimes you just have to make pretty food.

Anything You Can Make, I Can Make Vegan: Creamy Cajun Linguine

Check it, this was one of Mike's favorite dishes that I used to make a few years back. Well here it is veganized for all of you, and it tastes just as good as ever!

A Little Punkin' Never Hurt Nobody

I am the Pumpkin King!!! (Uh-hem... I mean Queen)

I am quite fawned of pumpkin and always have been, it probably stems from loving been called pumpkin (actually pronounced "punkin') by my mother and father.

I even got one on my arm :) (it's upside-down)

A couple months back I purchased a copy of the Veganomicon, by Chandra Moskowitz and Terry Hope Romero (suuuch a good book), anyway I came across a recipe pumpkin baked ziti. Pumpkin+pasta sounded like heaven. So the other night my family was coming over for dinner and I figured this would be the best time to try it out.

With rave reviews from both my mother and father and brother's girlfriend, I highly suggest you give this recipe a shot!

Pumpkin Baked Ziti with Caramelized Onions and Sage Bread Crumb Topping: (from the Veganomicon) serves 6 - 8

• 3/4 lbs uncooked ziti or penne pasta 
• 2 onions, sliced very thinly 
• 2 tbsp olive oil 
• 1 tbsp brown sugar 
• 1/4 tsp ground nutmeg 
• white pepper and cayenne 
• 2 cups pureed pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix) 
• 1/4 cup vegetable broth 

• Sage Bread Crumbs: 
• 2 1/2 cups bread crumbs, preferably fresh and homemade 
• 1/3 cup walnut pieced chopped in a food processor until resembling coarse crumbs 
• 1/4 cup Earth Balance 
• 2 tsp dried, rubbed sage 
• 1 tsp dried oregano leaves 
• 1/2 tsp ground paprika 
• salt and freshly ground black pepper

• Cashew Ricotta: 
• 1/2 cup raw cashew pieces (approx 4 oz) 
• 1/4 cup fresh lemon juice 
• 2 tbsp olive oil 
• 2 cloves fresh or roasted garlic 
• 1 lb firm tofu, drained and crumbled 
• 1 1/2 tsp dried basil 
• 1 1/2 tsp salt
  
  

  Directions

  To make the Cashew Ricotta: In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches in necessary, until the misture is thick and well blended. Blend in the basil and salt.
  
  Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch lasagne type baking pan with olive oil, or use two smaller pans.
  
  Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.
  
  While the paste is cooking, make the caramelized onion: preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.
  
  Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.
  
  Make the sage breadcrumbs:
  Melt the Earth Balance in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from the heat and sprinkle evenly over the ziti.
  
  Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.
    

 And as promised, here's a little dessert :)
 

Pumpkin-Cranberry Scones: (from the Veganomicon)

• 2 cups all-purpose flour  
• 1 cup whole wheat pastry flour
• 1 1/2 cups sugar 
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/4 teaspoons salt
• 1/2 cup nonhydrogenated vegan margarine, cold
• 3/4 cup sold soy creamer or rice milk
• 4 teaspoons ground flaxseeds
• 1 1/2 cups pumpkin puree
• 3 tablespoons molasses
• 1 tablespoon freshly grated lemon zest
• 1 cup fresh cranberries, chopped coarsely 
• 3 tablespoons shelled pepitas for garnish (optional)

Preheat oven to 350.

In a large bowl mix together flour through salt. Take your cold margarine and cut it into small chunks and cut into the flour mixture with a pastry cutter or fork, until the mixture looks crumbly.

In a medium sized bowl whisk together soy creamer through zest.

Make a flour well and begin to fold in the wet mixture to the dry. Fold in cranberries. Stir until a soft dough forms but be careful not to over mix.

Dived to into two place on separate baking sheets. Flatten each into a circle 1" thick. Run a Knive through each circle creating 6 - 8 wedges. (I just made mini circles) Brush with extra creamer and bake for 30-34 minutes or until a tooth pick comes out clean from the center. Let cool 10 minutes before re-slicing.

I made a maple dizzel for mine :)

This video is my newest love, it's amazing. So artfully shot <3

A Squashy Situation: Zucchini Bread(s)

I loooove squash!! But recently I have found myself with an abundance of zucchini. I think I might have a problem because it seems whenever I pass by a farmers market I am compelled to buy a couple... which wouldn't be such a bad thing except for the fact that I'm and r-tard and forget that every Wednesday I get a CSA goodie box full of seasonal veggies. (fun fact: zucchinis are definitely in season right now).

Last week I went to go pick up my box and was in awe of the mammoth forearm-sized squash. Which caused me to wonder "What am I going to make wth this???" which led to "Holy crap!! What the hell am I going to do with all of the other ones??!!" (I tend to panic easily).

Things That Sound Scary but Aren't: Quinoa Tabouli

Or even complicated for that matter (seriously, I made this for my lunch this morning and I'm pretty sure I barely had to check on it as I scrambled around the apartment to get ready for the day)

Alas, I don't know about you but a lot of the closest people to me are also the pickiest eaters I know, and usually won't eat anything that "sounds weird".... (which is unfortunate because to them most of the things I cook "sound weird"... grrr) But fret not, I'm here to try and un-scary some really good food.

It's Okay To Take It Easy Sometimes: Baked Lentil Sweet Potato

I'm not dead I promise!! I just been on kind of a slump lately. My intentions this upcoming week are to do a little baking and creative cooking. But in the meantime there's this blog called The Vegan Stoner, which I absolutely love! I love the principal behind their site, that vegan food doesn't need to be this big complicated ordeal. It can be simple and amazing all at the same time.

I came across the baked lentil potato and was excited because I had everything on hand to make it... well other than reular potatoes so I used a sweet potato instead, I highly recommend that you whip one up. They were sooo simple and yet so very extraordinary!

Check out the original recipe here

Things That Make His Tummy Happy: Breakfast Man-cakes

Today is a great day for new things. You know... since the world didn't end and all :)

The first of which is to... tape myself while cooking...

Anything You Can Make, I Can Make Vegan: Chipotle-Rubbed Tofu

 
I love perusing through recipes of all kinds. Meat, no-meat, it doesn't matter to me. I can literally spend hours drooling and day dreaming over dish after dish. I'm also not afraid to cook meat. Even though I don't eat it it doesn't bother me, plus I know that my hubby would be a sad panda if I didn't.

My Cat-urdays Are Anything but Lazy These Days

Today is my adventure day.

It's true most Saturdays I spent my time indoors bored outta my flippin' gourd... but not as of late. The big guy and I have been working are proverbial asses off. It's been big crazy combination of exciting and stressful, but all in all we agreed it's been fun. And with as busy as we've been I've found that in my spare time the last thing I want to do is sit around. It just feels like a waste.

Is That Bacon I Smell?

I finally got my butt to the grocery store the other day, and while on a quest to pick up some essentials (fruits, veggies, Jif for the hubby) I came across a small bottle of liquid smoke. I had heard of the stuff before but never actually cooked with it. I knew that you could use it in barbecue sauces and thought that would be fun so I picked some up.

Avocado Oatmeal with Apple-Strawberry Salsa

I've been experimenting with breakfast as of late. I have the most energy to cook right away in the morning so it works out perfect. I also have a bad habit of getting bored with having the same old oatmeal or bowl of cereal or toast. Not that there's nothing wrong with any of these things, it's just, on there own they're so bland... so blah... like "meh, good morning... whatever". I'm sorry, but that's just no way to start the day.

I also have had no time to grocery shop for the last couple days so I've been getting creative with what I have on hand, this particular morning it was avocado, fruit, onions and peppers. Obviously I did what anyone would do and I turned it into a sweet and savory oatmeal, duh.

(Keep in mind: this salsa is best eaten that day, you most likely will have leftovers for what this recipe calls for. It goes great with chips and it makes and add a bunch of your favorite leafy greens and it also makes for an amazing salad!)

Strawberry-Apple Salsa:

• 1c chopped strawberries
• 1 apple chopped
• 1/4c onion, finely diced
• 1 jalapeno, finley diced
• 1 limes worth of juice
• 3t fresh basil, chopped
• 1t ground coriander
• 1t salt

Chop up all ingredients, toss together with spices in a bowl. Cover and chill for 30 minutes before serving.

Avocado Oatmeal with Strawberry-Apple Salsa: (serves 4)

• 2c dry regular or thick oats
• 3c water
• 1c almond milk (or other non-dairy milk)
• 1/4t salt
• 1/4t chili powder
• 1/4t coriander
• 1/2t cinnamon
• 1 ripe avocado
• 1 ripe banana (ripe as in a few brown spots)
• 1T fresh squeezed lemon juice
• 1c Strawberry-Apple Salsa (see above)

Combine oats, water, almond milk and spices in a sauce pan and cook according to package directions.

While oats cook, peel avocado and banana. Place in a medium sized bowl, add lemon juice and mash together thoroughly.

When oats are finished cooking remove them from heat and stir in avocado mixture. Divide evenly into four bowls and top each one with 1/4 cup of the Strawberry-Apple Salsa.

This song has been seriously stuck in my head for the last three days haha