Monday, September 6, 2010

Roasted Veggie Chili and Corn Muffins

I have made the chili and corn bread recipes in the past. This time, I added a large batch of roasted veggies to the chili, including red and green peppers, mushrooms, carrots, and eggplant. I only used black beans, no kidney. I also left of the TVP.

Wednesday, September 1, 2010

Yeasted Zucchini Pie with Herbed Pepita Cream Cheese Filling

Today was my first day back to work in 15 months! There has been quite a bit of household tension when the topic of "sharing the household responsibilities" is brought up. This morning I got up early and made the crust for this lovely dish. It says to let it rise for an hour; mine was given about 11! I have always been big on planning our meals for the week in advance, and I know this trait is going to make dinner/life much easier as I get deeper into my new job. It is extremely important to me that we continue to thoroughly enjoy vegan meals with new and interesting recipes.

Here is the recipe that I followed. The author is not only a fantastic vegan cook; her photographs are equally as appealing as her recipes!

I used regular tofu, not smoked and soy sauce instead of miso. For the crust, I used spelt flour and my herbs consisted of the following: dried basil, oregano, and tarragon.

The flavor was fantastic but the filling never firmed up like I expected it to. Next time, a bit more chickpea flour. Also, it may have had something to do with my lack of pie pan (it broke in our latest move :-( ) I think the square casserole dish did the job just fine though!