Archive for Yellow Rose Recipes

A day in the kitchen and couch

Today Zoe and I watch movies all day while cooking up a variety of stuff.
First up WW ginger carrot muffins a-la-Zoe.

I’ll be asking her for the recipe a basic WW muffin to which various add-ins/changes can be made.
For these she chopped my candied ginger chunks and grated two carrots.

So I figured today would be a cooking day, and I pulled out Yellow Rose Recipes to make the tamale pie I never got to try during testing. Being out of corn meal and a few other essentials, I made a bastardized version of my own. Using crushed corn chips in place of the polenta, follow your heart cheddar and Joanna’s Nacho sauce for the top, Yves Mexican crumble (had no tvp T.T), and a way to big can of kidney beans with a smaller can of corn (no frozen). Also, no tumeric or cummin so I just left it out (SHH!). Still turned out amazing.

Next up Zoe stewed lentil stew all day to produce this gloriously thick rich filling bowl.

And I decided to do banana bread, a-la Kittee.
Which lead to making Kittee’s peanut butter fudge, but Zoe wanted chocolate and coconut fudge… so we just added some. And added a little more of everything else.

**photos to come.

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Despite the lack of photos, I have been eating.

See.

That mushroom I mentioned last post was finally put to use, and maybe even benefited from the extra marinade time. Lacking a BBQ I baked it in the oven for 25 (ish) minutes at 375, and it was just as juicy and tasty. The marinade was a take off of Joanna‘s (Yellow Rose Recipes), take off as in this is what I wanted to make but I’d forgotten to buy the ingredients so I wound up using rice wine, red wine vinegar, and presumably a few other things I can no longer recall. Very tasty.

To serve I sliced the mushroom over top of Tofu Basil Ravioli in a sweet marinara sauce with vegan soy cheese melted over top. The Ravioli was not home made, although I would recommend you make it yourself as although easy, tasty and filling. The soy boy version is too bland for my taste. The ravioli would be better filled with a vegan Ricotta recipe like the one in Vegan with a vengeance or even if the tofu had been marinated at all. But with a tasty sauce and mushroom pairing the blandness can be over come into something great for a working lunch.

VeganMofo: Cooking for Community


Food is key. People thrive on it, we need it to sustain ourselves, we use it for pleasure, comfort and most importantly food is social. We build our communities around food, celebrations and even nightly dinners. Food brings people together. Which is why I love cooking, and feeding others. It truely is one of the best things out there.

That being said living in a house full of vegans, the kitchen becomes the central focus. People gravitate to it, cooking and chatting surrounded by the heavenly scent of spices and vegetables. Some come to watch the process, others to anticipate its arrival and more still simply to be around the wonderful environment cooking creates.

Here is a meal I made the other night to feed the Vegan House Farm Crew, Joanna’s Bechemel sauce and what I like to call kick ass greens (recipe tomorrow).

What does a lazy Uni Vegan eat?

I’ll tell you what they should eat, anything and everything from Joanna’s lovely new Book Yellow Rose Recipes!

That is what I more or less did today.

Breakfast was boring cereal because I am lazy/sleepy.

But I just finished an amazing rendition of the glorious sauce I previously made during testing for this lovely book, and wow.

I thought my poor little vegan heart would break when I was out of tomatoes/sauce, but Joanna saved the day!

So I didn’t follow the recipe exactly, but damn was this good. I chopped garlic, onions and tore myself some spinach and went to town!

I even shredded up some vegan moza, now let me be the first to tell you, I am a marinara kinda girl. I like my pasta coated in tomatoes and never much cared for the cream sauce.This sauce has changed my views, no more are the unstomachable cream sauces you stuck your nose up at as a child. This my friends, is damn tasty.

I added some paprika and spices, and black pepper so while the sauce isn’t as pretty as she could be I was in heaven.

Oh and I did I mention the few, simple, readily available, if the world ended you could make this sauce throughout the famine?

Cheap, good, easy, and oh-so-yummy. Everyone can afford and needs to make this dish.

Basically Joanna rules, her book is great, I am full and happy, go out and buy it from Josh @ Herbivore. The End.