Green Pasta (bad pic)

My friend Melissa had my back when she sent me this recipe to try out. Five words: Twenty minutes to eatin’ heaven.

Green Pasta (veganized by Melissa; adapted from Everyday Food)

3/4 lb. fettuccine or other wide pasta
2 cups packed fresh basil
1/4 cup walnuts
1/4 cup nutritional yeast
1 clove garlic
1 Tbsp. fresh lemon juice
1/4 cup olive oil
10 oz. frozen spinach, cooked and squeezed dry
salt and pepper to taste

Cook pasta, drain and return to pot.

In a food processor, puree basil, walnuts, nutritional yeast, garlic, and lemon juice until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season with salt and pepper.

Add pesto to pasta in pot plus a little bit of water, if necessary. Add spinach and toss to combine. Serve sprinkled with walnuts and more nutritional yeast, if desired.

Nacho Cheeeze Sauce

The date I printed this recipe and filed it in my “To Try” folder was over two years ago, 3/8/2007. I finally got around to testing it out, and holy effin’ crap! What the hell was I waitin’ for all these years? We’ll never know.

Actually, yes we will. I’m a fake cheese hater. Can’t stand the whole lot of them. Even the ones super-vegans rave about. Me, I’m all keep your plastic, rubber-y, icky tasting fake cheese to yourselves. Then I made this and became a lover. Maybe because this isn’t fake and plastic and processed, but warm, delicious, thick, gooey, homemade, and juuuust right.

This recipe is so quick and easy, you’ll be making it all the time. Hear me now, believe me in two weeks…when it’s all you can think about.

Nacho Cheeeze Dip (the three “e’s” are mine, the recipe from Vegan Lunchbox)

2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. cumin

Combine all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 - 10 minutes.

Makes about 2 cups.

Tofu Spinach Breakfast Casserole

I’ve been absent the last six weeks. You can send me to detention or we can just start anew. I choose the latter, which is why I decided to introduce you to a breakfast item. Starting fresh makes me think of a new day, so we have to have breakfast!

I discovered this casserole over the holidays, then I altered the recipe from its original form, so that it would have a little more umph. I still serve mine with Tabasco, but on its own, it’s damn tasty.

Tofu Spinach Breakfast Casserole (adapted from Vegan Planet by Robin Robertson)

2 Tbsp. olive oil
1 large yellow onion, chopped
1 pkg. frozen spinach (10 oz.), thawed and squeezed dry
2-4 cloves garlic
2 cups cremini mushrooms, sliced
1 pkg. firm tofu (16 oz.), drained and crumbled
4 patties soy sausage, thawed if frozen and crumbled
3 cups unsweetened almond milk or other unsweetened dairy-free milk
1 Tbsp. Dijon mustard
2 Tbsp. fresh dill
1/2 tsp. cayenne pepper
Salt and freshly-ground black pepper
6-8 slices sourdough bread

Heat olive oil in large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook until soft and no liquid remains, about 15 minutes. Set aside.

In a large bowl, combine the spinach, tofu, soy sausage, 1 cup of the almond milk, mustard, dill, cayenne, salt, and pepper to taste. Mix well, then blend in the onion/mushroom mixture and the remaining 2 cups of almond milk. Set aside.

Tear the bread into chunks or bite-sized pieces and place in a lightly-oiled 9×13-inch baking dish. Pour the spinach mixture over the bread, spreading it out evenly. Either set aside until the liquid is absorbed (30-60 minutes) or refrigerate overnight. (If refrigerating overnight, bring back to room temperature before baking.)*

Preheat oven to 350 degrees. Bake until lightly browned and puffed, about 45 minutes. Let stand for 5 minutes before cutting into squares.

*I’ve tried it both ways; my preference is overnight refrigeration. If I recall, I brought it out, let it sit for about 30-45 minutes, then put it in the oven right when I turned it on, so that it pre-heated along with the oven. Perfect!

Yeah, yeah, yeah. I’m a 10 days late and several dollars short, but I’m giving you my list anyway. Better you know than not. In no particular order (da-ta-ta-da-ta-DA!)

Curly's Vegetarian Lunch

If you’re in New York City and you’re looking for something to eat, stop by this quaint and spectacular “diner”. They serve sandwiches, salads, burgers, breakfast, and sides. All vegetarian with many, many, many vegan options. We happened to be in the City the day after my birthday, so this is where we celebrated for lunch. It’s difficult for me to narrow down the particular food highlight, because it was all completely scrumptious. Buuuut, don’t miss the gravy-smothered fries or the (Holy Crap, this is the best-I’ve-ever-had) Red Velvet Cake. In all my vegan reading, I had never heard of this place. Damn shame, but we’re changing that, right now! Curly’s Vegetarian Lunch = Scrumptious 2008 Pick!

Giovanni Straight Fast

I just discovered this hair product and can’t imagine my life without it. Use about a dime-sized dollop for jaw-length hair. Makes my hair feel soft, shiny, and younger. I guess what I mean is that when I wear this product, my hair feels the way it did when I was in my teens and twenties. It straightens it very, very nicely and smells reeeal good! Fresh, straight, soft, shiny, and young. Huh. Seriously, could I ask for more? Giovanni Straight Fast = Scrumptious 2008 Pick!

Queen Bee Creations

I first discovered Queen Bee Creations in 1999 after admiring a friend’s handbag and asking her to pass along the webshop info. After my first few purchases I had the opportunity to become more intimate with Queen Bee’s business practices and products when I carried them in a boutique I used to own. I still get warm and fuzzy inside knowing that my support over the last 10 years has helped Queen Bee Creations owner, Rebecca Pearcy supply her employees with healthcare benefits and good wages, something so rare and precious in the small, independent business environment. Every item purchased from this group of fantastic people helps support the kind of small business economy we all dream of for the future. Even though I’m listing Queen Bee as a 2008 find, my feeling is: Queen Bee Forever! The quality is high, so much so, that I continue to use the wallet I purchased in 2002, simply because it still is completely IN TACT! Queen Bee’s designs are functional, practical, and beautiful. My “winter” handbag is pictured above. Stuff for guys, too. Queen Bee Creations = Scrumptious 2008 Pick!

Smashbox Eyeliner

I love this little kit by Smashbox! Cream eyeliner goes on thin or super-thick depending on your brush size. More importantly, it stays put after application. No smearing or smudging on its own, you’d have to do that manually if you want the smoky look. Looks to me like all the cream eyeliner colors are awesome, but the kit allows you to play around with any color you want. Stay vegan by staying away from their brushes. Baby steps hopefully mean synthetic brushes on the way. Smashbox Cream Eyeliner = Scrumptious 2008 Pick!

Smashbox Mascara

Another Smashbox product passes my rigorous tests. This mascara makes my lashes look thick and long, yet natural despite the amount I have to use to make my thinnie-minnies look like lashes at all. Having such good luck with two products from this cruelty-free company makes me want to try more. Again, stay away from their brushes. Smashbox Bionic Mascara = Scrumptious 2008 Pick!

Florere Cream Deodorant

Finding natural deodorants that actually work is difficult, but I’ve discovered a new one that I absolutely love! The smell is clean with lavender undertones. Application is easy, smooth, and sheer, leaving no mess. It’s not abrasive, so there is no irritation after using it on cleanly shaved armpits. You can get it in stick format, but for some reason, I like the idea of a cream. Florere Cream Deodorant = Scrumptious 2008 Pick!

Salt Lake City

With its slew of vegetarian and vegan restaurants, endless network of bike paths, a downtown street car system, easily accessible and free downtown street parking, plenty of nearby outdoor activity areas and beautiful scenery, Salt Lake City was a pleasant surprise when we visited for a few hours last summer. We were passing through on our way to California. Our vehicle, an 18-wheeler, caused us no problem when we tried to park near downtown. We actually parked for free on a street just outside of the downtown core. We walked all over downtown, shopped at a local, independent bookstore, peeked into a local music venue, and ate at one of the many vegan options we found online. Salt Lake City is beautiful and has an odd, under-the-radar coolness, exactly the way I like. I’d like to go back and visit again, this time for more than one evening. I get the sense there’s much more here than meets the eye or the preconception. Salt Lake City = Scrumptious 2008 Pick!

Fake chicken cutlets get sliced up for "Chicken" and Celery Stir-fry

Ever since I made 64 fake chicken cutlets for a gumbo I was going to sell at an event I help organize, I’ve been completely obsessed with the fake. chicken. cutlet. Obsessed! I’ve been trying to plan my evenings and weekends so that I can make more.

Here’s the low-down on the Fake Chicken Cutlet:

Find the recipe here.
Each batch makes around 20-24 cutlets.
You can use the Zip bag dough-rolling technique; that’s what I did.
You can store them in the fridge for a good while.
I bet you can freeze them for longer storage.
The broth makes a delicious base for a stir-fry white sauce (see above pic).
The recipe is easy and painless.
Thank you Joanna from Yellow Rose Recipes for changing my life!

Thanksgiving Plate

One o’clock = Cornbread made in an iron skillet
Three o’clock = 1/2 sweet potato the way I like ‘em. Plain.
Six o’clock = Green beans & cremini mushrooms in wine and garlic*
Eight o’clock = Red-skinned mashed potatoes** with Diner Gravy (the original way)
Ten o’clock = Seitan Roast with Diner Gravy
In-the-middle = Oven-roasted brussel sprouts and garlic*
Not pictured = cranberry sauce and apple pie

*Thanks Vegan with a Vengeance
**My secret to the best mashed potatoes on the planet: a touch of white pepper (1/2 tsp maybe).

Just-In-Case Cabbage

I’ve been neglectful. I’m sorry. I try to post on a regular basis, about once a week, but sometimes things happen. I hate when I miss, because I become riddled with guilt over not posting near enough. How am I ever gonna up my game if I can’t even make a once/week commitment? Bleh. I’m unreliable. We’re all gonna have to realize that.

So when your life gets too damn busy, and you need a quick and dirty, vegetabley side-dish, this is your answer. It’s plain, it’s simple, yet, it’s pretty damn delicious. Momma used to make this when we were growing up and I’ve always liked it. I like cabbage. Raw, cooked, stuffed, whatever. I’m calling it “Just-In-Case Cabbage” because it really is a nice fall-back side.

Just-In-Case Cabbage

1 Tbsp. canola oil or vegan butter
1/2 to 1 yellow onion, sliced into strips*
1/2 to 1 head cabbage, sliced into strips
1-2 Tbsp. fresh dill, chopped (or 1-2 tsp. dried dill)
Salt and pepper to taste

Heat oil or butter in deep skillet over medium-high heat. Add onions and sautee for about 3 minutes. Add cabbage, then dill. Sautee until cabbage reaches desired consistency, about 3-5 minutes. Salt and pepper to taste.

*Use the ratio 1/2 onion to 1/2 head of cabbage to 1 dill; 1 onion to 1 full head cabbage to 2 dill. I’d say the 1/2 portions serve about 2 people, the whole portions serve a family of 4-6 depending on what other items are being served.

Vegan Snickerdoodles basking in the sunlight

I almost posted about cabbage tonight, but I thought with the collards last week and the kale a few posts ago, I’d give you something sweet instead.

I was lucky enough to experience the best flippin’ snickerdoodle of my entire life last April when I was in South Texas for my husband’s band’s 15 year reunion show. We had to go to Austin to pick up the other guitarist and decided to stop by Toy Joy, our favorite toy store in the whole wide world. Toy Joy now has just closed their extension, Dhaba Joy, the sweetest, cutest, most wonderful coffee shop and cafe ever to exist. Luckily the two bakers from Dhaba Joy are still baking. I notice their snickerdoodles are only $22/dz. A steal, I tell you. The lemony accent, the cinnamon, the sugar, the softness (without being raw) of the cookie. Absolutely the best snickerdoodle I’ve ever had. Ever!

And because I’m too afraid to ask them for their recipe, even if I promise to NEVER share it except for in already-baked form with friends, I’m left searching for the perfect snickie. Here’s the best I’ve found. It’s not Dhaba Joy’s version, but you won’t be disappointed. It is downright delish.

Vegan Snickerdoodles (from VeganMania via VeganCore)

1 cup vegan butter
1 1/2 cups granulated white sugar
1 tsp. vanilla
4 Tbsp. soy milk whipped with 2 Tbsp. cornstarch
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. tapioca starch or cornstarch

Topping:
2 Tbsp. cinnamon
4 Tbsp. white sugar
1 Tbsp. cocoa powder (optional)

Preheat oven to 300 degrees.

In large bowl, cream together the vegan butter and sugar until smooth. Add the vanilla and cornstarch/soymilk mixture and beat until well-mixed.

In a smaller bowl, combine flour, baking powder, salt, and tapioca/cornstarch. Stir this into wet ingredients and combine well.

In small bowl combine topping ingredients.

Begin rolling the cookie dough into balls of about 3 Tbsp. each. Roll each ball in the topping mixture until completely coated and place on ungreased cookie sheet. Continue until all dough is used. Using the bottom of a glass, press down on each ball until they are about an inch thick.

Bake for 12-14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on sheet for 10 minutes, then transfer to a wire rack and let cool completely.

Makes 30 cookies.

Seitan, Mashed Potatoes, Cajun Collards, and Brown (Diner) Gravy

You do realize that the seitan and mashed potatoes are simply an excuse to make gravy? Gravy that is so flippin’ good, you could very well drink it. Or put it in a bowl and eat it as soup. Mmmmm, gravy soup. I’ll get on that. In the meantime, I’ll share one of my favorite gravy recipes. And if you want to health it up, which you will, because the healthy part is just as awesome, make some Cajun Collards to go with. In fact, I command you to make the collards to go with. You won’t regret it!

Brown (Diner) Gravy (from the Chicago Diner Cookbook)

This recipe is made in three parts: the dry spice mix, the roux, and the final gravy. The dry spice mix will last several months stored in an air-tight container. Having it already prepared makes gravy-making quick and easy whenever you’re ready for it.

Spice Mix:
2 1/2 cups nutritional yeast
1/3 cup dried parsley
1 1/2 Tbsp. salt
1 1/2 Tbsp. dried dill
2 1/2 Tbsp. celery seed
2 1/2 Tbsp. onion powder
2 tsp. basil
2 tsp. oregano
1 tsp. rosemary

Mix all ingredients together in a medium-sized bowl. Store in an air-tight container.

Roux:
1/3 cup mild vegetable oil
1/3 cup flour

Heat oil in saucepan, then add flour, stirring constantly with a whisk until flour browns and develops a nutty aroma. Roux burns easily, so be very careful not to over-cook.*

Gravy:
4 cups light vegetable stock
1/3 cup tamari or soy sauce
1/4 cup spice mix

In a medium pot, bring vegetable stock and soy sauce to a high simmer. Gradually whisk in cooled roux and whisk until desired thickness.**

*Maybe it’s cheating, but I often cook my roux in the microwave: Put the oil and flour in a glass measuring cup, stir, and heat on high for 2-3 minutes. Stop. Stir. Then, heat in 30 second increments until browned. You can do this ahead of time and let it sit until you’re ready for it. Much easier!

**I have discovered that letting the roux cool down (maybe 20 minutes) is the key to a thick gravy. [Adding hot roux to the liquid will still taste yummy, but your gravy will stay more soupy.]

Cajun Collards (from Vegan Planet by Robin Robertson)
(Serves 4)

1 1/2 lbs. collard greens
1 Tbsp. olive oil
1 small yellow onion, minced
1 celery rib, minced
1/2 large green bell pepper, seeded and minced
2 garlic cloves, minced
1 can (14.5 oz.) diced tomatoes, drained*
1 tsp. dried thyme
1/4 tsp. filé powder
1/4 tsp. cayenne
Salt and freshly ground black pepper

Cook the collards in a pot of boiling salted water until tender, 20-30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme, filé, and cayenne. Add the collards, season with salt and pepper to taste, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot.

Spicy Red Lentil Dal

I like recipes that are simple. I’m realizing that more and more about myself. I should rename this site Simply Scrumpdilly Vegan Dishes (with gravies or sauces and a side). Because that’s what I’m into: simple, vegan, sauce or gravy-type meals. My realization was affirmed last night after I made something that took too much time. I had to make a paste, rub it all over tofu in the morning before work, let it sit for 8 hours, then chop, dice, simmer for 45 minutes, then add more ingredients, and you know what? Meh. It was MEH!

So here is freakin’ GOURMET and so easy. So simple! It’s a simply scrumpdilly vegan dish that is guest-worthy! Thanks KristinAthena for turning me onto this dish about two years ago. I’m still lovin’ it, and I bet the scrumpdillies will too.

Spicy Red Lentil Dal (from Vegetarian Times)*

2 cups vegetable broth
1 cup dry red lentils
1 tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp ground coriander
1 Tbsp tomato paste
1/2 cup coconut milk
2 tsp. lime juice

Bring broth and lentils to a boil in a pot over high heat. Reduce heat to medium-low, partially cover and simmer for 10 minutes, until lentils are tender. Cover and remove from heat.

Heat oil in a non-stick skillet over medium heat. Add the onion, garlic and red pepper flakes. Saute 5 minutes. Add cumin, turmeric and coriander and cook for 3 minutes, stirring constantly.

Add the tomato paste and cook for 3 minutes, stirring constantly. Add the coconut milk and lentils, cook for 3 minutes. Season with salt and pepper to taste and stir in lime juice. Serve over rice.

*This recipe moves fast, so have everything ready to go once your lentils are cooked.