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A question for all you lovely food presenters out there! I'm looking for a tool to help with sauce presentation, and I found these...has anyone used something like this - or something else that works better? Love to hear your thoughts...thanks!

Yes! Love Veganomicon, too. Well used in my kitchen, as are all of Isa & Terry's books. I am a self-confessed book whore! Especially vegan cookbooks, & lost count at a hundred. Favorites that I turn to again & again are standards by Jo Stepaniak, Bryanna Clark Grogan, Robin Robertson, Isa Chandra Moskowitz & Terry Hope Romero, Dr. Neal Barnard/PCRM & Dr. John McDougall & his wife Mary.

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What's your favorite way to use beets?

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One of my favorite recipes in the Uncheese Cookbook isn't for cheese. It's the All-Season Spice Blend, hidden away in the sauces and dressings section. It's recommended for sauces, gravies, or in place of powdered broth (I've never used it this way, but I'll try now that I remember it's a thing, 1-1/2 t per cup of boiling water). But what I love it best for is that bleary eyed tofu scramble when you can't be bothered to go through individual spices before breakfast. It's pretty similar to the boxed tofu scramble spice blend I used to spend way too much on at the health food store in my early vegan days. 

It's pretty salty, so if you're avoiding salt you might want to cut back, but I like it as is. I'm thinking I might add some cumin to the next batch, but I'm waffling over how much. (Which is why I always used to fall back on pre-mixed blends.) 

1 1/2 C nutritional yeast
3 T salt
1 T onion granules
1 T paprika
2 t garlic granules
1 t dried parsley flakes
1/2 t turmeric
1/2 t dried thyme leaves
1/2 t dried marjoram leaves
1/4 t ground dill seed

Process until finely ground in a blender or food processor. I keep ours in a pint size canning jar and we use it on all kinds of things. I just had my first tofu scramble in ages (hubby doesn't digest soy well, so tofu isn't always present in my fridge like it used to be), and it was just like I remember. 

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I don't use garlic powder and onion powder often but do keep some on hand because some recipes call for it, when you need dry spices.

The problem is they both turn to solid rocks so when I do need them, they're so hard I can barely scrape up a bit of each, after a lot of work.

I live in Florida but this doesn't happen to any other of my spices, only these two. Does anyone else have this problem? Is there a solution?

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whew...this looks epic! Anyone out there a ramen fan? This blog piece has me revved up for a ramen challenge! I want to hear your ramen stories - all! +Sanaa Abourezk +Bryanna Clark Grogan +Betsy DiJulio +Dreena Burton +Judith Kingsbury +AnnMarie Roth +Oh She Glows I'm thinking some of you ladies might have some advice :)

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Remember I was asking about Sweet Potato ideas last week? Well, I took a couple of the suggestions that people made...thanks +Sanaa Abourezk , +Deb Calderon , +Mari N and +Bryanna Clark Grogan for all the inspiration :) This is one of the dishes I came up with featuring sweet potatoes towards the end of the week: another very simple and quick meal +Stuart Hassel :) Here's how I did it:
1) tossed sweet potato "coins" in a little salt, pepper, curry powder and olive oil, and roasted at 375 until soft (this took about 35 minutes)
2) in the meantime dry roasted and steeped some quinoa (steeping ratio is 1 c quinoa: 1 3/4 c water)
3) warm some cooked/canned black beans (I warmed about 1 cup, and I added about 1 tbsp water and 1 tbsp Braggs liquid aminos, stirred them up and let them heat up in that liquid)
4) make a peanut sauce in the blender (1/2 c peanut butter, 1/4 c chickpea miso, 1/2-3/4 c water, 2 cloves garlic, 1 thumb ginger, sri racha to taste) and heat til thickened 
5) pile everything together in the following order: raw spinach, quinoa, peanut sauce, sweet potatoes, beans. Devour!

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I want to use up some yams for dinner tonight, but not sure how. Anyone have inspirational suggestions?

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 What did we have? The menu was Seitan Roast in a French Bread Crust au Jus from my book "The Almost No-Fat Holiday Cookbook" (except that I used my newer version of Beefy Seitan Roast and my No-Knead Crusty Bread dough, both from my book "World Vegan Feast", and I baked it in a pre-heated covered roasting pan at 475 degrees F for 45 min.; uncovered for 15 minutes); a scrumptious broccoli and fruit salad made by my friend Fireweed; roasted hubbard squash with brown sugar, cinnamon and pecans; roasted potato wedges with olive oil and rosemary; homemade cranberry sauce; gravy made with the marinade from the Seitan Roast; my friend Holly's delicious vegan lemon curd tarts; our friends David and Tanya's luscious almond butter and dark chocolate cups and creamy vegan rice pudding (which I forgot to photograph!). So good, all of it!
Vegan Christmas Dinner 2014
8 Photos - View album

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What did Christmas dinner look like at your place? We had a feast!
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