Bianca Phillips's Blog, page 209
December 16, 2013
The Christmas Cookie Club
Last year, my friend Cassi got the bright idea to start a Christmas Cookie Club from some chick-lit book she read. A bunch of ladies get together and swap cookies and tell stories from their year. It's sappy, girly stuff. And while I'm not much of a lady, I do like wine and cookies. When I got the invite last year (she only invites 12 people), I felt kinda special.
But then I read the fine print. Here's this year's invite.
Not sure if you can make out the tiny words, but this says each lady must make 13 DOZEN cookies! That's 156 cookies! That's a dozen for each girl at the party and one dozen for a charity of Cassi's choice. Fortunately, one girl dropped out at the last minute this year, so we only had to make 12 dozen. (Here's Cassi's recap on her blog, The Pretty In Pink Vegan).
Trust me. I did my share of whining and cursing Cassi while I was baking on Saturday. But I made it through. Three hours of baking later, I had 12 dozen Chewy Spiced Molasses Cookies from The Vegan Cookie Connoisseur (see yesterday's post).
At the party, we went around the room and talked about our cookie and how it related to our past year. Since I made a molasses cookie, and molasses is known for its famously slow drizzle, I talked about my very slow-healing (4-6 months, still working on it) stress fracture that's prevented me from running since August, essentially putting my life on hold. Ugh.
Here's Cassi reading Jennifer's 2013 story, which she asked Cassi to read for her.
Not everyone made vegan cookies, but many people did. Even some of the non-vegans tried their hand at vegan baking! Here's a round-up of the vegan cookies at the party — Jennifer's Banana Peanut Butter Chocolate Chip Cookie, Karen's Oreo Truffle, my Chewy Spiced Molasses Cookie, Nicole's Chocolate Truffles, Stephanie's Kitchen Sink Cookies, and Cassi's Diva Delights.
Oh, and Cassi made Vegan Gingerbread Men from Betty Goes Vegan. But she was sad from doing so much baking, so she made them sad little men.
We also had some savory snacks (and plenty of wine!).
I made a Vegan Crab Dip using this Paula Deen recipe (but subbing out Match vegan crab, Trader Joe's vegan mozzarella cheese, vegan parm, and Vegenaise).
I went home with 12 dozen cookies, one package from each lady. I can't eat that many cookies! But thankfully, I have lots of hungry co-workers who were more than willing to help me today.
But then I read the fine print. Here's this year's invite.
Not sure if you can make out the tiny words, but this says each lady must make 13 DOZEN cookies! That's 156 cookies! That's a dozen for each girl at the party and one dozen for a charity of Cassi's choice. Fortunately, one girl dropped out at the last minute this year, so we only had to make 12 dozen. (Here's Cassi's recap on her blog, The Pretty In Pink Vegan).
Trust me. I did my share of whining and cursing Cassi while I was baking on Saturday. But I made it through. Three hours of baking later, I had 12 dozen Chewy Spiced Molasses Cookies from The Vegan Cookie Connoisseur (see yesterday's post).
At the party, we went around the room and talked about our cookie and how it related to our past year. Since I made a molasses cookie, and molasses is known for its famously slow drizzle, I talked about my very slow-healing (4-6 months, still working on it) stress fracture that's prevented me from running since August, essentially putting my life on hold. Ugh.
Here's Cassi reading Jennifer's 2013 story, which she asked Cassi to read for her.
Not everyone made vegan cookies, but many people did. Even some of the non-vegans tried their hand at vegan baking! Here's a round-up of the vegan cookies at the party — Jennifer's Banana Peanut Butter Chocolate Chip Cookie, Karen's Oreo Truffle, my Chewy Spiced Molasses Cookie, Nicole's Chocolate Truffles, Stephanie's Kitchen Sink Cookies, and Cassi's Diva Delights.
Oh, and Cassi made Vegan Gingerbread Men from Betty Goes Vegan. But she was sad from doing so much baking, so she made them sad little men.
We also had some savory snacks (and plenty of wine!).
I made a Vegan Crab Dip using this Paula Deen recipe (but subbing out Match vegan crab, Trader Joe's vegan mozzarella cheese, vegan parm, and Vegenaise).
I went home with 12 dozen cookies, one package from each lady. I can't eat that many cookies! But thankfully, I have lots of hungry co-workers who were more than willing to help me today.
December 15, 2013
Sugar, Sugar!
This past Saturday, my friend Cassi held her annual Christmas Cookie Club party, where 12 girls swapped cookies packaged up by the dozen. But I'll tell you more about that in tomorrow's post. Tonight, I'm going to show y'all what cookie I made and review the sugar that I used to make it.
I went with the Chewy Spiced Molasses Cookie from Kelly Paloza's The Vegan Cookie Connoisseur.
This is a soft and chewy cookie with lots of molasses and hints of nutmeg, ginger, allspice, and cloves. It's almost gingerbready, which is perfect for this time of year.
The cookie dough is only sweetened with molasses and brown sugar. But after you ball up the dough into cookie shapes, you roll them in cane sugar before placing the cookies on the baking sheet. A few weeks back, Zulka brand sent me a bag of their Morena Pure Cane Sugar to review. So I used that sugar to coat my cookies.
Taste-wise, Zulka is pretty spot-on with any other cane sugar or evaporated cane juice. I typically buy my cane sugar (unrefined, unbleached) in the bulk bins at Whole Foods, and in a blind taste test, I probably wouldn't be able to tell the difference between Zulka and the bulk bin sugar.
But here's why it's awesome — Zulka has a commitment to sustainability. No fossil fuels are used to power their sugar mills. Instead, they produce their own electricity using leftover fibers from cane processing. They recirculate the water in their irrigation systems. And their sugar cane comes from small family-owned farms.
Plus, I noticed that the sugar crystals look more glittery than the bulk bin sugar I typically buy, which was great for these cookies since the sugar is more of a decoration.
Alright, I promise to show you everyone's cookies tomorrow night!
I went with the Chewy Spiced Molasses Cookie from Kelly Paloza's The Vegan Cookie Connoisseur.
This is a soft and chewy cookie with lots of molasses and hints of nutmeg, ginger, allspice, and cloves. It's almost gingerbready, which is perfect for this time of year.
The cookie dough is only sweetened with molasses and brown sugar. But after you ball up the dough into cookie shapes, you roll them in cane sugar before placing the cookies on the baking sheet. A few weeks back, Zulka brand sent me a bag of their Morena Pure Cane Sugar to review. So I used that sugar to coat my cookies.
Taste-wise, Zulka is pretty spot-on with any other cane sugar or evaporated cane juice. I typically buy my cane sugar (unrefined, unbleached) in the bulk bins at Whole Foods, and in a blind taste test, I probably wouldn't be able to tell the difference between Zulka and the bulk bin sugar.
But here's why it's awesome — Zulka has a commitment to sustainability. No fossil fuels are used to power their sugar mills. Instead, they produce their own electricity using leftover fibers from cane processing. They recirculate the water in their irrigation systems. And their sugar cane comes from small family-owned farms.
Plus, I noticed that the sugar crystals look more glittery than the bulk bin sugar I typically buy, which was great for these cookies since the sugar is more of a decoration.
Alright, I promise to show you everyone's cookies tomorrow night!
December 12, 2013
Vegan Crab Rangoons!
Full disclosure: I've never eaten crab in my life. My parents had (and still have) an aversion to seafood, so we didn't eat any of that stuff in my household. But we did eat our fair share of cream cheese wontons when we hit up the Chinese buffet at Dragon & Phoenix Restaurant. We just ordered the kind without the crab.
And a time or two, my mama and I made cream cheese wontons at home. I was really young, but I remember how fun it was to stuff the square wrappers and pinch them into a wonton shape before my mama dropped them into hot oil.
Even though I've never had an actual crab rangoon, I'd imagine they are much like a cream cheese wonton but with added crab. So when Match meat sent me a package of their vegan crab meat, I knew exactly what I'd do with it. The package has sat in my freezer for a few months though because Match sent me so many review products that I'm very slowly working my way through them.
I also had some Tofutti cream cheese in my fridge that my mama had leftover from Thanksgiving. And I'd stashed some vegan wonton wrappers in my freezer when I saw them at the Viet Hoa Asian market a few weeks ago. Crab rangoons were meant to be!
Look at the inside, all creamy and crabby.
I dipped these in Mr. Wong's Oriental Wok Sweet and Sour Sauce. And to balance the very deep-fried rangoons, I made a helpin' of Isa's Un-fried Rice from Appetite for Destruction. It's a low-oil fried rice that is only lightly sauteed in a teaspoon of sesame oil.
An Unfried Rice close-up! I added broccoli, carrots, and peas.
Here's the super ridiculously easy rangoon recipe. It only has four ingredients. Match meat can be tough to find in stores, but it is available to order online.
Vegan Crab Rangoons
---------------------------
2 cups canola oil
20 vegan wonton wrappers (some brands contain eggs, so read the labels)
6 Tbsp. vegan cream cheese
6 Tbsp. Match crab meat, thawed
Pour the oil into a deep pot of medium width (if it's too wide, the wontons won't be submerged). Heat it on medium-high for about 10 minutes. You'll know it's ready when you drop a pinch of flour in the oil and it sizzles.
While the oil is heating, place a scant (not quite full) teaspoon of crab meat and a scant teaspoon of cream cheese in the center of one wonton wrapper. The cream cheese and crab don't need to be mixed together, but it is better if the cream cheese blob is mostly on top of the crab meat. This allows the folded wrapper to stick better.
Grab two opposite sides of the wonton wrapper and bring them together. Squish the bottom part of the sides so that the wonton is pinched and sticking to the cream cheese. Repeat with the other two opposite side. This is kind of hard to explain, and honestly, there are a million ways to fold a wonton. If these instructions are confusing, just google it and watch a video! Repeat with the rest of the wonton.
Once the oil is hot, carefully drop the wontons into the pot. You'll probably only be able to fit 5 to 8 per batch. Fry for 5 to 7 minutes or until they are golden brown. Remove with a slotted metal spoon and drain on paper towels.
And a time or two, my mama and I made cream cheese wontons at home. I was really young, but I remember how fun it was to stuff the square wrappers and pinch them into a wonton shape before my mama dropped them into hot oil.
Even though I've never had an actual crab rangoon, I'd imagine they are much like a cream cheese wonton but with added crab. So when Match meat sent me a package of their vegan crab meat, I knew exactly what I'd do with it. The package has sat in my freezer for a few months though because Match sent me so many review products that I'm very slowly working my way through them.
I also had some Tofutti cream cheese in my fridge that my mama had leftover from Thanksgiving. And I'd stashed some vegan wonton wrappers in my freezer when I saw them at the Viet Hoa Asian market a few weeks ago. Crab rangoons were meant to be!
Look at the inside, all creamy and crabby.
I dipped these in Mr. Wong's Oriental Wok Sweet and Sour Sauce. And to balance the very deep-fried rangoons, I made a helpin' of Isa's Un-fried Rice from Appetite for Destruction. It's a low-oil fried rice that is only lightly sauteed in a teaspoon of sesame oil.
An Unfried Rice close-up! I added broccoli, carrots, and peas.
Here's the super ridiculously easy rangoon recipe. It only has four ingredients. Match meat can be tough to find in stores, but it is available to order online.
Vegan Crab Rangoons
---------------------------
2 cups canola oil
20 vegan wonton wrappers (some brands contain eggs, so read the labels)
6 Tbsp. vegan cream cheese
6 Tbsp. Match crab meat, thawed
Pour the oil into a deep pot of medium width (if it's too wide, the wontons won't be submerged). Heat it on medium-high for about 10 minutes. You'll know it's ready when you drop a pinch of flour in the oil and it sizzles.
While the oil is heating, place a scant (not quite full) teaspoon of crab meat and a scant teaspoon of cream cheese in the center of one wonton wrapper. The cream cheese and crab don't need to be mixed together, but it is better if the cream cheese blob is mostly on top of the crab meat. This allows the folded wrapper to stick better.
Grab two opposite sides of the wonton wrapper and bring them together. Squish the bottom part of the sides so that the wonton is pinched and sticking to the cream cheese. Repeat with the other two opposite side. This is kind of hard to explain, and honestly, there are a million ways to fold a wonton. If these instructions are confusing, just google it and watch a video! Repeat with the rest of the wonton.
Once the oil is hot, carefully drop the wontons into the pot. You'll probably only be able to fit 5 to 8 per batch. Fry for 5 to 7 minutes or until they are golden brown. Remove with a slotted metal spoon and drain on paper towels.
December 11, 2013
Bluff City Vegan Eats: Jiji's Wraps Cafe
I'm a regular at Whole Foods. And that's how I first met the owner of Jiji's Wraps Cafe. He worked there, and he was always my favorite employee. Super friendly, always helpful. He was that familiar face that makes your grocery store feel like home away from home.
Well, he doesn't work at Whole Foods anymore. Now he and his wife own Jiji's Wraps Cafe, a quaint diner offering pita wraps, sandwiches, and (on Fridays only) Ethiopian veggies. Jiji's is in the same location as a diner that was once called Pita Cafe and had a very similar concept. I used to LOVE Pita Cafe, and I was super sad when it closed. But then this adorable couple came in and brought the wrap concept back. And they added Ethiopian flair!
I finally stopped in at Jiji's last night after my first Bikram (hot) yoga class. Vegan menu items are clearly marked, and that made me happy! I had a Groupon for $12 and since the food is super affordable, I had to pick two menu items to use all of the deal. I decided to get dinner and another menu item to save for lunch the next day. For dinner, I chose the Falafel Wrap.
It's hard to get a good photo of a wrap. I had to take a few big bites to get this one. It's a MASSIVE wrap of falafel (5 of them!), lettuce, tomato, cucumber, banana peppers, pickles, jalapenos, Ethiopian lentils, tahini, and hot sauce. You can add fries or chips to make it a combo meal, but honestly, this one wrap alone is enough. I ate the whole thing, but I had to unbutton my pants to make room.
Their falafel is so damn good! I'd venture to say it's even better than the falafel at Pita Cafe. And I always thought Pita Cafe had the best in town.
To go, I ordered the Falafel Salad, but they packaged it with the veggies, falafel, and sauce stored separately so it wouldn't get soggy the next day. I reconstructed the salad today at my office. Isn't it pretty?
This is the same stuff that comes on the sandwich but in salad form. Jiji's also sells homemade hummus, but they were out of it on Tuesday night.
Now I must get back there on a Friday for the Ethiopian veggies!
Jiji's Wraps Cafe is located at 3950 Park. Call 901-417-6298.
Well, he doesn't work at Whole Foods anymore. Now he and his wife own Jiji's Wraps Cafe, a quaint diner offering pita wraps, sandwiches, and (on Fridays only) Ethiopian veggies. Jiji's is in the same location as a diner that was once called Pita Cafe and had a very similar concept. I used to LOVE Pita Cafe, and I was super sad when it closed. But then this adorable couple came in and brought the wrap concept back. And they added Ethiopian flair!
I finally stopped in at Jiji's last night after my first Bikram (hot) yoga class. Vegan menu items are clearly marked, and that made me happy! I had a Groupon for $12 and since the food is super affordable, I had to pick two menu items to use all of the deal. I decided to get dinner and another menu item to save for lunch the next day. For dinner, I chose the Falafel Wrap.
It's hard to get a good photo of a wrap. I had to take a few big bites to get this one. It's a MASSIVE wrap of falafel (5 of them!), lettuce, tomato, cucumber, banana peppers, pickles, jalapenos, Ethiopian lentils, tahini, and hot sauce. You can add fries or chips to make it a combo meal, but honestly, this one wrap alone is enough. I ate the whole thing, but I had to unbutton my pants to make room.
Their falafel is so damn good! I'd venture to say it's even better than the falafel at Pita Cafe. And I always thought Pita Cafe had the best in town.
To go, I ordered the Falafel Salad, but they packaged it with the veggies, falafel, and sauce stored separately so it wouldn't get soggy the next day. I reconstructed the salad today at my office. Isn't it pretty?
This is the same stuff that comes on the sandwich but in salad form. Jiji's also sells homemade hummus, but they were out of it on Tuesday night.
Now I must get back there on a Friday for the Ethiopian veggies!
Jiji's Wraps Cafe is located at 3950 Park. Call 901-417-6298.
December 10, 2013
Punk Rock Pumpkin
Years ago, when I only had a handful of vegan cookbooks on my shelf, I actually made the same dish more than once. These days, I feel like I'm always reviewing new cookbooks or developing my own recipes, and I rarely, if ever, make the same thing twice.
Even if the dish is really awesome and I want to make it again, unless it's something I have to test over and over for my own book, I probably won't get back around to it. But since those old vegan days did allow me the chance to make some dishes over again, I developed a handful of must-make-again dishes from my vegan past, dishes that make me feel all warm and fuzzy and nostalgic when I eat them.
One such dish is the Punk-kin Pasta from La Dolce Vegan by Sarah Kramer.
It's a very seasonal dish, so I only make it in the fall or early winter. But I try to make it once a year. It's pasta (I typically use rotini or shells, but I'm cleaning out my pantry and I had so much spaghetti) topped with a sauce of pumpkin, sauteed onions, and veggie sausage or burger. The cheese on top is optional in the recipe, but for me, it's a must.
This was the perfect Pantry Cleanout Month meal because I already had everything to make it — a half-eaten bag of whole wheat spaghetti, a dented can of purreed pumpkin that I got on clearance a month or so ago, onions (because I always have onions in the fridge), and frozen veggie burger crumbles (I have at least three bags of burger crumbles in my freezer). The recipe calls for sliced sausage, but Sarah says burger makes a fine substitute. I've made this both ways over the years, depending on what I have.
I even already had the cheese on top! I've been hoarding bags of vegan cheese lately, and I picked up this Trader Joe's Vegan Mozzarella when Cassi and I were in Atlanta in early November. It was my first time trying the TJ's vegan cheese, and it's pretty damn tasty. Cassi thinks it tastes more like dairy cheese than any other, so it's her favorite. I'm gonna say that Daiya still has my heart, especially since Daiya tends to hold it's shape better when melting. But TJ's cheese is pretty damn tasty. And so melty that it turns it liquid!
Even if the dish is really awesome and I want to make it again, unless it's something I have to test over and over for my own book, I probably won't get back around to it. But since those old vegan days did allow me the chance to make some dishes over again, I developed a handful of must-make-again dishes from my vegan past, dishes that make me feel all warm and fuzzy and nostalgic when I eat them.
One such dish is the Punk-kin Pasta from La Dolce Vegan by Sarah Kramer.
It's a very seasonal dish, so I only make it in the fall or early winter. But I try to make it once a year. It's pasta (I typically use rotini or shells, but I'm cleaning out my pantry and I had so much spaghetti) topped with a sauce of pumpkin, sauteed onions, and veggie sausage or burger. The cheese on top is optional in the recipe, but for me, it's a must.
This was the perfect Pantry Cleanout Month meal because I already had everything to make it — a half-eaten bag of whole wheat spaghetti, a dented can of purreed pumpkin that I got on clearance a month or so ago, onions (because I always have onions in the fridge), and frozen veggie burger crumbles (I have at least three bags of burger crumbles in my freezer). The recipe calls for sliced sausage, but Sarah says burger makes a fine substitute. I've made this both ways over the years, depending on what I have.
I even already had the cheese on top! I've been hoarding bags of vegan cheese lately, and I picked up this Trader Joe's Vegan Mozzarella when Cassi and I were in Atlanta in early November. It was my first time trying the TJ's vegan cheese, and it's pretty damn tasty. Cassi thinks it tastes more like dairy cheese than any other, so it's her favorite. I'm gonna say that Daiya still has my heart, especially since Daiya tends to hold it's shape better when melting. But TJ's cheese is pretty damn tasty. And so melty that it turns it liquid!
December 9, 2013
Don't Judge a Dish By Its Color
Breakfast today was very brown.
I know, I know. It doesn't look very appetizing. But it was delicious, I swear. This is the Matzoh Brei from Veganize This! by Jenn Shagrin.
Since I'm not Jewish, I didn't grow up eating this traditional Passover dish of scrambled eggs and matzoh crackers. I'd never even heard of matzoh brei until seeing (and trying) the recipe for a vegan tofu version in Vegan Brunch. I liked that one a lot too.
But Jenn's version is way different than Isa's. And that's because Jenn's tofu scramble is unlike any other I've had before. It's made with silken tofu processed with her vegan egg mix (a mixture of finely ground nuts, seeds, and nutritional yeast). That's spread into a skillet and fried and scrambled until solid pieces are formed. If you've ever made a tofu omelet, it's a bit like that. But scrambled.
I've made this scramble (without the matzoh) once before, and I had extra vegan egg mix leftover in my fridge. And I had a box of organic Manischewitz matzoh in the pantry that's been there for months (but had not yet expired!). So this was an official Pantry Clean-out Month meal!
Anyway, it's made by scrambling tofu and then adding rehydrated matzoh at the end. You let the scramble fry a bit longer so the matzoh can brown slightly. It's hard to explain the texture, but imagine a tofu scramble with saltine crackers mixed in. It's really good, but as you're eating it, you're really not sure why.
On the side, I had some Food For Life Sesame Bread with homemade pumpkin butter, a gift from a friend that had been lingering in my pantry since November 2011! I know because the jar was dated. Oops! Anyway, it was still okay since the jar was sealed. And it just right for this time of year.
I know, I know. It doesn't look very appetizing. But it was delicious, I swear. This is the Matzoh Brei from Veganize This! by Jenn Shagrin.
Since I'm not Jewish, I didn't grow up eating this traditional Passover dish of scrambled eggs and matzoh crackers. I'd never even heard of matzoh brei until seeing (and trying) the recipe for a vegan tofu version in Vegan Brunch. I liked that one a lot too.
But Jenn's version is way different than Isa's. And that's because Jenn's tofu scramble is unlike any other I've had before. It's made with silken tofu processed with her vegan egg mix (a mixture of finely ground nuts, seeds, and nutritional yeast). That's spread into a skillet and fried and scrambled until solid pieces are formed. If you've ever made a tofu omelet, it's a bit like that. But scrambled.
I've made this scramble (without the matzoh) once before, and I had extra vegan egg mix leftover in my fridge. And I had a box of organic Manischewitz matzoh in the pantry that's been there for months (but had not yet expired!). So this was an official Pantry Clean-out Month meal!
Anyway, it's made by scrambling tofu and then adding rehydrated matzoh at the end. You let the scramble fry a bit longer so the matzoh can brown slightly. It's hard to explain the texture, but imagine a tofu scramble with saltine crackers mixed in. It's really good, but as you're eating it, you're really not sure why.
On the side, I had some Food For Life Sesame Bread with homemade pumpkin butter, a gift from a friend that had been lingering in my pantry since November 2011! I know because the jar was dated. Oops! Anyway, it was still okay since the jar was sealed. And it just right for this time of year.
December 8, 2013
An Indian Feast!
December is "Pantry Clean-Out" Month around the Crunk House. My goal is to only buy fresh veggies, fruits, tofu, and other perishables to complement the wealth of crap I've been hoarding in my pantry.
Heck, this past weekend, Memphis (and much of the Mid-South) was hit by an ice storm. And as with every icy-snowy weather event in these parts, people lose their damn minds and make a crazy run to the grocery store to stock up on enough food to get them through a week or more of being trapped in their homes. Keep in mind that, when it does snow here, it's rarely more than an inch if we're lucky. But people FREAK OUT. Anyway, when we got word the storm was coming, I didn't even consider stopping at the grocery store to join the hordes because, even if were really iced in for more than a few hours (we weren't), I have enough food to last months anyway.
This weekend, I attempted to use up some of my massive stash of toor dal. I bought a big bag of these Indian pigeon peas for a recipe awhile back, and the remainder have been taking up room on my pantry's bean shelf. I found a recipe for Masoor Dal from my friend Justin P. Moore's awesome self-published cookbook, The Lotus & the Artichoke.
This recipe originally called for red lentils, but I subbed out the toor dal and it worked just great! It also has tomatoes, mustard seeds and lots of other Indian spices, and shallot. For garnish, I added some of my home-canned green tomato chutney that was also taking up residence in my pantry.
I did actually have to purchase the side dish though. I really wanted Papadum, and I'd seen some on the international aisle at Kroger. I love these crispy Indian wafers! But I'd never made them or even seen them in their uncooked form. Straight from the box, these are just flat, uncooked discs.
But you fry them in oil and heat in the microwave (I chose the latter to cut back on fat), and they magically crisp up!
These were crunchy and perfect for scooping up bites of masoor dal. If only I had had some coconut chutney to eat with the papadum, this meal would have been perfect!
Heck, this past weekend, Memphis (and much of the Mid-South) was hit by an ice storm. And as with every icy-snowy weather event in these parts, people lose their damn minds and make a crazy run to the grocery store to stock up on enough food to get them through a week or more of being trapped in their homes. Keep in mind that, when it does snow here, it's rarely more than an inch if we're lucky. But people FREAK OUT. Anyway, when we got word the storm was coming, I didn't even consider stopping at the grocery store to join the hordes because, even if were really iced in for more than a few hours (we weren't), I have enough food to last months anyway.
This weekend, I attempted to use up some of my massive stash of toor dal. I bought a big bag of these Indian pigeon peas for a recipe awhile back, and the remainder have been taking up room on my pantry's bean shelf. I found a recipe for Masoor Dal from my friend Justin P. Moore's awesome self-published cookbook, The Lotus & the Artichoke.
This recipe originally called for red lentils, but I subbed out the toor dal and it worked just great! It also has tomatoes, mustard seeds and lots of other Indian spices, and shallot. For garnish, I added some of my home-canned green tomato chutney that was also taking up residence in my pantry.
I did actually have to purchase the side dish though. I really wanted Papadum, and I'd seen some on the international aisle at Kroger. I love these crispy Indian wafers! But I'd never made them or even seen them in their uncooked form. Straight from the box, these are just flat, uncooked discs.
But you fry them in oil and heat in the microwave (I chose the latter to cut back on fat), and they magically crisp up!
These were crunchy and perfect for scooping up bites of masoor dal. If only I had had some coconut chutney to eat with the papadum, this meal would have been perfect!
December 5, 2013
Tofutti Pizza Pizzaz
I mentioned yesterday that I'm working on cleaning out my freezer and pantry for the month of December. And there is nothing more awesome in my freezer right now than Tofutti Pizza Pizzaz!
Tofutti offered me samples of their Classic Original pizza and their new Four Cheese pizza a few weeks back. My freezer was already packed to the gills, but how could I say no to vegan cheese pizza?
A few things you should know about me:
1) Tofutti was the first vegan cheese I tried when I went vegan in 2004. Some early vegan cheeses, which shall remain nameless, weren't so tasty back then. But Tofutti's American cheese slices never let me down. I can't find them in stores anywhere these days, but if I could, I'd still buy them.
2) Tofutti also makes my favorite vegan ice cream. The other brands are all great. Seriously, never met a vegan ice cream I didn't like. But Tofutti tastes, to me, the most like dairy ice cream. Plus, they make Tofutti Cuties!
3) I live for frozen pizza. Homemade or pizza parlor stuff is great and all, but nothing beats a frozen pizza. Maybe it's the college kid in me (who LIVED on $1 store-brand frozen pizzas), but frozen beats fresh anyday.
Now about this pizza. The Classic Original has been out for some years, I believe.
It's just Tofutti's mozzarella melted over a crust of medium thickness. Not too thick. Not too thin. One bite took me back y'all — back to those days of living in a party house and working a bullshit minimum wage job while I somehow aced my way through journalism school. Good times (that description may not sound like good times, but I swear they were a blast!).
But as delicious as the Classic Original was, it didn't come close to the awesomeness of the Four Cheese pizza.
This is made with Tofutti's mozzarella, cheddar, ricotta, and feta. It was so freakin' cheesy! Remember how those cheap frozen pizzas would totally skimp on the cheese? And you used to add extra shredded cheese from a bag? Or was that just me? Anyway, this pizza did not have that problem. It had just the right amount of each creamy, melty vegan cheese.
Tofutti offered me samples of their Classic Original pizza and their new Four Cheese pizza a few weeks back. My freezer was already packed to the gills, but how could I say no to vegan cheese pizza?
A few things you should know about me:
1) Tofutti was the first vegan cheese I tried when I went vegan in 2004. Some early vegan cheeses, which shall remain nameless, weren't so tasty back then. But Tofutti's American cheese slices never let me down. I can't find them in stores anywhere these days, but if I could, I'd still buy them.
2) Tofutti also makes my favorite vegan ice cream. The other brands are all great. Seriously, never met a vegan ice cream I didn't like. But Tofutti tastes, to me, the most like dairy ice cream. Plus, they make Tofutti Cuties!
3) I live for frozen pizza. Homemade or pizza parlor stuff is great and all, but nothing beats a frozen pizza. Maybe it's the college kid in me (who LIVED on $1 store-brand frozen pizzas), but frozen beats fresh anyday.
Now about this pizza. The Classic Original has been out for some years, I believe.
It's just Tofutti's mozzarella melted over a crust of medium thickness. Not too thick. Not too thin. One bite took me back y'all — back to those days of living in a party house and working a bullshit minimum wage job while I somehow aced my way through journalism school. Good times (that description may not sound like good times, but I swear they were a blast!).
But as delicious as the Classic Original was, it didn't come close to the awesomeness of the Four Cheese pizza.
This is made with Tofutti's mozzarella, cheddar, ricotta, and feta. It was so freakin' cheesy! Remember how those cheap frozen pizzas would totally skimp on the cheese? And you used to add extra shredded cheese from a bag? Or was that just me? Anyway, this pizza did not have that problem. It had just the right amount of each creamy, melty vegan cheese.
Tofutti Pizza Pizazz
I mentioned yesterday that I'm working on cleaning out my freezer and pantry for the month of December. And there is nothing more awesome in my freezer right now than Tofutti Pizza Pizazz!
Tofutti offered me samples of their Classic Original pizza and their new Four Cheese pizza a few weeks back. My freezer was already packed to the gills, but how could I say no to vegan cheese pizza?
A few things you should know about me:
1) Tofutti was the first vegan cheese I tried when I went vegan in 2004. Some early vegan cheeses, which shall remain nameless, weren't so tasty back then. But Tofutti's American cheese slices never let me down. I can't find them in stores anywhere these days, but if I could, I'd still buy them.
2) Tofutti also makes my favorite vegan ice cream. The other brands are all great. Seriously, never met a vegan ice cream I didn't like. But Tofutti tastes, to me, the most like dairy ice cream. Plus, they make Tofutti Cuties!
3) I live for frozen pizza. Homemade or pizza parlor stuff is great and all, but nothing beats a frozen pizza. Maybe it's the college kid in me (who LIVED on $1 store-brand frozen pizzas), but frozen beats fresh anyday.
Now about this pizza. The Classic Original has been out for some years, I believe.
It's just Tofutti's mozzarella melted over a crust of medium thickness. Not too thick. Not too thin. One bite took me back y'all — back to those days of living in a party house and working a bullshit minimum wage job while I somehow aced my way through journalism school. Good times (that description may not sound like good times, but I swear they were a blast!).
But as delicious as the Classic Original was, it didn't come close to the awesomeness of the Four Cheese pizza.
This is made with Tofutti's mozzarella, cheddar, ricotta, and feta. It was so freakin' cheesy! Remember how those cheap frozen pizzas would totally skimp on the cheese? And you used to add extra shredded cheese from a bag? Or was that just me? Anyway, this pizza did not have that problem. It had just the right amount of each creamy, melty vegan cheese.
Tofutti offered me samples of their Classic Original pizza and their new Four Cheese pizza a few weeks back. My freezer was already packed to the gills, but how could I say no to vegan cheese pizza?
A few things you should know about me:
1) Tofutti was the first vegan cheese I tried when I went vegan in 2004. Some early vegan cheeses, which shall remain nameless, weren't so tasty back then. But Tofutti's American cheese slices never let me down. I can't find them in stores anywhere these days, but if I could, I'd still buy them.
2) Tofutti also makes my favorite vegan ice cream. The other brands are all great. Seriously, never met a vegan ice cream I didn't like. But Tofutti tastes, to me, the most like dairy ice cream. Plus, they make Tofutti Cuties!
3) I live for frozen pizza. Homemade or pizza parlor stuff is great and all, but nothing beats a frozen pizza. Maybe it's the college kid in me (who LIVED on $1 store-brand frozen pizzas), but frozen beats fresh anyday.
Now about this pizza. The Classic Original has been out for some years, I believe.
It's just Tofutti's mozzarella melted over a crust of medium thickness. Not too thick. Not too thin. One bite took me back y'all — back to those days of living in a party house and working a bullshit minimum wage job while I somehow aced my way through journalism school. Good times (that description may not sound like good times, but I swear they were a blast!).
But as delicious as the Classic Original was, it didn't come close to the awesomeness of the Four Cheese pizza.
This is made with Tofutti's mozzarella, cheddar, ricotta, and feta. It was so freakin' cheesy! Remember how those cheap frozen pizzas would totally skimp on the cheese? And you used to add extra shredded cheese from a bag? Or was that just me? Anyway, this pizza did not have that problem. It had just the right amount of each creamy, melty vegan cheese.
December 4, 2013
Pantry/Freezer Clean-Out Month!
I hereby declare December to be "Bianca Cleans Out Her Pantry and Freezer" Month. I have so much plant meat in my freezer and a ton of dry beans, grains, and other goodies in my pantry. Yet every couple weeks, I make a grocery list filled with all sorts of other foods that I "need" to get through the week. Honestly, I could live out of my pantry for several months without ever hitting up a store. But I can't seem to stop buying more stuff to cram in there.
It's time for a clean-out. So this month, I'll be making simple meals using the foods I already have with the addition of fresh veggies, fruits, and a couple perishables like tofu and almond milk. It'll be nice to clear some of the plant meats out before I launch my usual 28-day January cleanse, which is mostly raw and unprocessed.
To launch pantry/freezer clean-out month, I organized my pantry, fridge, and freezer this weekend. You wouldn't believe all the old expired crap I found in that pantry! Anyway, I threw a bunch of stuff out and organized the shelves.
Disclaimer: Any non-vegan items you see belong to my boyfriend Paul.
Anyway, to kick off the week, I made veggie dogs two ways. I had several packs of Lightlife Smart Dogs in the freezer that I got on manager's special sale at Kroger months ago. I thawed them out and added spicy kraut (leftover from a meal pre-Thanksgiving) and Slawsa (a mustard relish-slaw blend that's been hanging out in my fridge).
And then today, I used those same veggie dogs and some frozen chili that has been lurking in my freezer for nearly a year to make chili dogs! I added some canned jalapeno corn and some leftover vegan queso.
Stay tuned throughout the month for more pantry creations. Some will be junky comfort foods like these, but since my pantry is filled with grains and beans, I'll have some healthy stuff in here too.
It's time for a clean-out. So this month, I'll be making simple meals using the foods I already have with the addition of fresh veggies, fruits, and a couple perishables like tofu and almond milk. It'll be nice to clear some of the plant meats out before I launch my usual 28-day January cleanse, which is mostly raw and unprocessed.
To launch pantry/freezer clean-out month, I organized my pantry, fridge, and freezer this weekend. You wouldn't believe all the old expired crap I found in that pantry! Anyway, I threw a bunch of stuff out and organized the shelves.
Disclaimer: Any non-vegan items you see belong to my boyfriend Paul.
Anyway, to kick off the week, I made veggie dogs two ways. I had several packs of Lightlife Smart Dogs in the freezer that I got on manager's special sale at Kroger months ago. I thawed them out and added spicy kraut (leftover from a meal pre-Thanksgiving) and Slawsa (a mustard relish-slaw blend that's been hanging out in my fridge).
And then today, I used those same veggie dogs and some frozen chili that has been lurking in my freezer for nearly a year to make chili dogs! I added some canned jalapeno corn and some leftover vegan queso.
Stay tuned throughout the month for more pantry creations. Some will be junky comfort foods like these, but since my pantry is filled with grains and beans, I'll have some healthy stuff in here too.
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