Bread Pudding, Cupcakes and Cookies

Here are a few favorite desserts made within the past few months, all packed into one delicious post.

Banana Chocolate Chip Bread Pudding from Veganomicon. I made this to take to a brunch and became a fan of bread pudding for the first time in my life.

Chocolate Cupcakes from Vegan Cupcakes Take Over the World. I opted for a sprinkle of powdered sugar instead of frosting.

Vanilla cupcakes from Vegan Cupcakes Take Over the World topped with strawberry jam, a strawberry, and a drizzle of powdered sugar icing (powdered sugar and oat milk).

Dark Chocolate Chunk Marzipan Cookies from the blog 'seitan is my motor'. 

Vegan MoFo: W is for Walnut and Mushroom Pâté

I have never eaten non-vegan pâté and am not a huge fan of the vegan versions I have had in restaurants. But, this sounded really good and I knew that even if I didn't like it, John would. As it turns out, we both loved it and ate the entire bowl with a loaf of bread!

 Here is the recipe.

Vegan MoFo: V is for Vietnamese Seitan Baguette with Savory Broth Dip

The recipe is from Veganomicon and made an excellent lunch. I followed this seitan recipe. Instead of cucumbers, we added zucchini slices.

I also substituted mayo with leftover sauce from the Kibbeh we had on Thanksgiving.

Vegan MoFo: A is for Apple-Peanut Butter-Caramel Bars

My peanut butter mixture did not "drizzle" the way the recipe describes that it should. But seriously, who cares! These bars are fantastic.

Braised Seitan with Brussels and Sun-Dried Tomatoes

The recipe, along with the recipe for the seitan, are from Veganomicon. It calls for kale but due to the fact that we couldn't find kale at the store, we left it out. There was discussion about substituting spinach, it just didn't happen. I made the seitan the day before. Here is a link to the actual pages from the cookbook, also including the recipe for chickpea cutlets (best. things. ever.) I love this seitan recipe because it is very easy and unlike the recipe for Simple Seitan, the cutlets bake, not boil.

We spooned it all over rice and really enjoyed the flavors of the sun-dried tomatoes, wine, brussels, shallots, and everything else! Easy and delicious.

Tomato and Roasted Eggplant Stew with Chickpeas

I swear I have made this recipe before but I can't find it on my blog anywhere! So, here it is again. I made it for dinner tonight and John brought home a loaf of fresh bread. The recipe, from Veganomicon, says to serve it with polenta. I opted for bread because I thought polenta would be too much food! Everyone (including me) has been talking about eating less and slimming down lately.

Cholent

Yet another excuse to use my newly acquired TVP, this recipe is from Veganomicon. Great flavor and extremely filing. Also, lots of leftovers.

I made a batch of homemade crackers seasoned with nutritional yeast and topped with poppy seeds. It was a perfect addition to the meal.

Cauliflower and Mushroom Potpie with Black Olive Crust

Good cook, bad blogger. I have been busy with work lately and making a lot of old favorites. This was a new one though from Veganomicon. John's first reaction, nicely done. We then proceeded to eat the entire casserole in one sitting! Here is the recipe.

Soft Poppy Seed Polenta with Roasted Veggie Stew

This meal turned out to be a huge success, but it took so many strange turns during the prep that I really never knew what I was making until it was finished!

It all started out as an attempt to make a Polenta Pie. After adding the water to the polenta, I realized I was mentally following a recipe for "soft" polenta, not the kind that molds. So, I threw in poppy seeds and decided it would sit well inside a hearty stew. Veganomicon suggests this polenta with an eggplant and chickpea stew....I did not have eggplant or hydrated chickpeas. Instead, I roasted a variety of veggies and herbs (and actually burned them a bit accidentally, but the flavor was great and the crispness of the veggies held while they heated in the stew). For the stew broth, I added a veggie bullion cube to water along with 2 diced tomatoes. I had the idea of adding a tablespoon of flour to give it a bit of texture but the flour just clumped before I could whisk it together. So, I got out the blender and blended the mixture, which turned out to be a great idea!

Double Broccoli Quinoa and Chickpea Cutlets

This is my absolute favorite recipe for quinoa from the blog site 101 Cookbooks. I followed her recommendation to add sliced avocado, additional toasted almonds, and chili oil before serving.

Incidentally, last time we were at the Asian Market, John bought Chili and Garlic oil. It is extremely hot but added a nice element to the dish.

The broccoli pesto portion of the recipe calls for Parmesan cheese. I made a batch of Sesame Parm. I did not have white sesame seeds though, so I substituted black. Great flavor, interesting color!

Chickpea cutlets are always a hit around here and impossible to mess up.

Hot Sauce Glazed Tempeh

So much for eating less soy! John put his foot down this week exclaiming, "But I love tofu!" It is very difficult to argue with him considering how supportive he is of my vegan cooking. It isn't like he is asking for hamburger!!! I still plan to "limit" our consumption, but for now, it is on the menu to stay!

So, I followed this recipe from the Veganomicon cookbook and it was perfect. Spicy and tangy. I was never a fan of tempeh until I was introduced to the "steam out the bitterness" technique. Now, I enjoy it almost as much as tofu.

On the side, Cornmeal Roasted Cauliflower (The original recipe includes garam masala and other Indian spices. For this batch, I substituted basil, oregano, and red pepper flakes) and Salt and Vinegar Potatoes (I am obsessed with these!)

I was a little sad while preparing this post as I noticed nothing green on the plate!!! But, the left-over tempeh was absolutely delicious the next day heated and served on a bed of mixed greens.

Homemade Seitan and Tomato Gravy

I decided it was time to try my hand at seitan. I have a load of wheat gluten and am trying to dwindle down my food supply as we prepare to move soon. It was really easy using the recipe for Simple Seitan from Veganomicon. The recipe says "you don't want to boil for very long or the outside of the seitan will be spongy." I think I boiled too long! The outside was a lighter color and had a slightly different texture. But, most importantly, the taste was amazing. I have not bought seitan since. I can't believe I was so scared to try making it until now.

We also had a delicious tomato gravy. I didn't follow a recipe because I couldn't find a vegan one that appealed to me. I can't remember exactly how I made the gravy but I am sure it involved crushed tomatoes, tomato paste, milk, flour, agave, garlic, and a mixture of herbs.

Also under the tomato gravy are Zucchini Patties. The recipe is not vegan but easily substituted to be so. And finally, freshly cooked black beans.

Spicy Lentils, Beet Salad with Cumin-Lime Vinaigrette, and Scallion Flat Bread

I am cutting way back on our weekly grocery budget because we are moving in 2 months and I want to move as few food items as possible. I have quite a nice selection of spices built up so I made two things tonight that call for a wide variety. First was Quick Spicy Lentils. I used a can of brown lentils and substituted lemon juice and sage for the coriander. I also left out the chiles. I have made this recipe in the past and the cayenne gives it enough heat to suit me. Along with the lentils, a Beet Salad with Cumin-Lime Vinaigrette. The recipe is about half way down this page. I changed many things. Here are my adjustments:
1 garlic clove
Salt
1 teaspoon lemon zest
1 teaspoon lime juice
2 tablespoons finely diced shallot
½ teaspoon cumin
½ teaspoon of sage
¼ teaspoon of Dijon mustard
1/3 cup olive oil
3 beets
Whisk all ingredients together and pour over chopped beets.

And, to bring it all together, Scallion Flat Bread with dipping sauce. The flat bread is like a traditional paratha. It consists of flour, peanut and sesame oil, sugar, salt, water and scallions. The recipe is from Veganomicon. The dipping sauce is soy based with rice wine vinegar, ginger, sugar, and sesame seeds.

My Own Private India Menu

From the "Menus for the Masses" section of Veganomicon, I traded a few of the meal items with another Indian feast called "Lazy Indian Gourmet." I love this section of the cookbook because it maps out a perfectly balanced meal for me to follow, all within a common theme.

The meal consisted of the following: Sauteed Spinach and Tomatoes, Cornmeal-Masala Roasted Cauliflower, Curried Tofu, Rice, Roasted Yellow Pepper and Corn Bisque, and Vanilla-Yogurt Pound Cake with berries and soy ice cream for dessert.

Sauteed Spinach and Tomatoes
We spent last weekend in Frankfurt, Germany with friends and Julia made this one night with dinner. Her recipe is almost identical to the one in Veganomicon. Onion, garlic, and ginger are sauteed in vegetable oil. A very large portion of spinach is added to the mixture (around 6 cups) along with diced tomatoes. This is all cooked down for as long as possible and splashed with lemon juice before serving.

Cornmeal-Masala Roasted Cauliflower
My beloved Brussels Sprouts are out of season so I substituted Cauliflower in this recipe and was not disappointed! It is a breading mixture of cornmeal, chickpea flour, garam masala, and other spices all coating the cauliflower and baked to crispy deliciousness.

Curried Tofu
Pressed, marinated, and baked, this tofu had a really nice flavor. But some credit has to be given to the fact that I bought the tofu fresh from the Asian market. I am not sure I could ever go back to pre-packaged tofu again!

Rice
I really like this rice recipe. It seems to come out just right each time and has just enough flavor but not too much to take away from whatever it is served with.

Roasted Yellow Pepper and Corn Bisque
This soup has a bit of a bite but the combo of the spice along with coconut milk, lime, roasted veggies, corn, garlic, and nutmeg along with everything else make it great! It makes a huge batch and fortunately leftovers taste just as good.

Vanilla-Yogurt Pound Cake
The above link to the recipe is slightly different than in Veganomicon. The recipe calls for 1/2 cup Vanilla Soy Yogurt but this blogger substituted vegan Sour Cream. Also, the original recipe calls for 2 cups all-purpose flour, no whole wheat. This cake is heavy but if I remember correctly, pound cake is supposed to be! The vanilla soy yogurt and the citrus extracts gave it so much flavor. It went really well with strawberries, raspberries, and blueberries (sprinkled with sugar to bring out the juices in the fruit) and Soy Ice Cream.

Pasta E Fagioli

I found the recipe in the Veganomicon Cookbook. I have never made Pasta E Fagioli before because it just sounded too simple. But, I had all the ingredients (I used linguine instead of tube pasta and garbanzos instead of white beans) and decided the simplicity of it sounded good tonight! I ripped up a few basil leaves for the top and sauteed some spinach in olive oil, garlic, and red pepper flakes to serve on the side.

Chickpea Cutlets with Veggies and Cheezy Sauce

Chickpea cutlets are becoming a regular around here, and that is rare! I don't often make things more than once. But, I have gotten pretty good at whipping them up and we absolutely love them served with anything! I had a large amount of random veggies in the fridge, all leftover from something. I sauteed them in olive oil and dumped a batch of Cheezy Sauce over them. Heaven!

I also made some chocolate chip cookies. I substituted 1/4 cup flour for a granola/flax seed mix and used whole wheat flour. I added white and chocolate chunks and pecans.

Easter Dinner: The Vegan Ghost of Julia Child Menu

In the back of Veganomicon, there are menu ideas. Each typically has a main course, salad or soup, and dessert pairing. I selected the Vegan Ghost of Julia Child because I knew it would be as gourmet and fancy as I could handle, and because I have made the salad and dessert in the past, giving me a leg up.


The entree is Sautéed Seitan with Mushrooms and Spinach and Herb-Scalloped Potatoes. It is paired with a Bulgur, Arugula, and Cannellini Salad. For dessert, Heart-Shaped Apple Galettes with Vanilla Soy Ice cream.

Sautéed Seitan with Mushrooms and Spinach
I absolutely love seitan so it isn't hard for me to fall for a recipe that includes garlic and mushrooms and wine and spinach and seitan! I was picking at the leftovers all night.

Herb-Scalloped Potatoes
Okay, first, these potatoes were delicious. Creamy, rich, buttery, and everything you would expect from scalloped potatoes. But, not what you would expect from "herb" scalloped potatoes! John prepared this dish and was so excited by his exquisite layering of the potatoes that he forgot to add the herbs. Missing from the dish is thyme, basil, rosemary, paprika, salt, and pepper! Fortunately, the nutritional yeast, garlic, soy milk, and veggie broth, plus time under the broiler to crisp everything up, provided a wonderful taste! But seriously, just look at that gorgeous layering!

Bulgur, Arugula, and Cannellini Salad (I substituted spinach for arugula)
The recipe says to make this a day, or even two, ahead of time. Mine sat in the fridge for 2 days and the flavor of the dressing was deliciously and evenly marinated into everything. I made half a batch because a full batch makes enough for 8 servings and last time, it went sour sitting in the fridge for so long before we were able to finish it.


Heart-Shaped Apple Galettes

These might be very close to one of my favorite desserts. They are very easy to make and look impressive! Instead of rolling the dough out and cutting hearts with a cutter, I chopped the dough into 6 pieces and finger pressed them into hearts. Their shape is not as defined but it was faster.

The recipe calls for apricot jam. I was hesitant to use apricot jam last time because I didn't think I liked apricots. But, it turned out to be a delicious addition to the crust, spices, and apples. I did switch it up this time because although I enjoyed the apricot jam, I was not able to use the remaining jam before it molded in my fridge. Because there were no smaller jars of this flavor at the grocery store, I opted for a trio of tiny jars in the exact amount necessary for the 6 galettes. The flavors are strawberry, peach, and raspberry.

Spicy Veggie Millet with Chickpea Cutlets

The recipe for the millet was easy and fast. I used a zucchini and a yellow pepper, instead of a yellow squash. I also left out the chickpeas due to the fact that I was using the chickpeas for cutlets instead! I have made the cutlets one time before this and loved them but not as much as this time! I finally have wheat gluten (that I brought back with me from the US) and it made such a difference in the texture. I also made the cutlets much flatter this time, and fried them in olive oil versus baking. They were superb!

Spicy Tempeh Nori Rolls, Yamroom Rolls, and Spinach Sesame Rolls

I realized that last time I shopped for supplies to make sushi, I bought way too much stuff!!! So, I made another batch of vegan sushi but followed the recipe in Veganomicon for Spicy Tempeh Nori Rolls, "Yamroom" Rolls, and Spinach Sesame Rolls. All three were fantastic and very unique.

One the side, blanched green beans with toasted hazelnuts, sesame seed oil, olive oil, red pepper flakes, salt and pepper.

Mediterranean Olive Oil and Lemon Vinaigrette Greek Salad

John used to live in Tarpon Springs, Florida and I would visit him every weekend when we first started dating. There is a huge Greek population and many delicious Greek restaurants. This was in my pre-vegan days. We would always get a Greek Salad that was served over potato salad and it was the most amazing thing ever! In my attempt to create something similar, I opted for the Creamy Avocado Potato Salad from Vegan brunch served under greens and Mediterranean Olive Oil and Lemon Vinaigrette dressing from Veganomicon. It was a very delicious salad and a filling, but not too heavy dinner.