Sunday, July 31, 2011

Sour Cream Jam Muffins {Vegetarian}

Day 212.
Veggie Converter 365Since I'm in pantry challenge mode, I wanted to clear out a few of those half-empty containers of condiments in the refrigerator.

This recipe dealt with both sour cream and Stone Fruit Jam. Double win.

Plus, it sounds delicious and could make a great breakfast for the kiddos.

Sour Cream Jam Muffins
Adapted from Sour Cream Jam Muffins.
Ingredients
  • 1/2 cup butter, softened*
  • 1 cup sugar
  • 1 egg*
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream*
  • 2 teaspoons vanilla
  • Preserves or jam of choice (I used Stone Fruit Jam)
  • Additional sugar for topping, optional
*Vegan converter: substitute margarine, mashed banana and vegan sour cream


Directions
Beat the butter and sugar together in a mixing until creamed, about 2-3 minutes. Add egg and beat until well combined.

In a small bowl, stir together the flour, baking powder and salt. In a second small bowl or measuring cup, combine the sour cream and vanilla. Add half the flour and half the sour cream mixture to the mixing bowl and stir just until combined. Repeat with the remaining flour and sour cream, being careful not to overmix.

Grease and flour a muffin tin, or line with baking cups. Fill muffin cups 1/3 full with the batter. Add a dollop of jam or preserves on top of the batter and then top with remaining muffin batter. Sprinkle additional sugar over the tops of the muffins, if desired, for a crispy muffin top.

Bake at 350 degrees for about 15-20 minutes for mini muffins or  20-25 minutes for regular sized muffins.

The Results
Well, these are really super tasty, but I either I mixed them too much or overdid something in the recipe. They came out almost too moist ad were pretty messy. But, delicious all the same and dealt with our pantry items nicely.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Saturday, July 30, 2011

Cabbage and Zucchini Dumplings {Vegan}

Day 211.

I'm pretty much convinced that anything edible stuffed inside a wonton dumpling is going to be delicious ever since trying Squash Wontons. So, of course, I decided to make more. I received a beautiful red cabbage in my CSA box, as well as the now somewhat regularly-appearing zucchini. I had about 1/2 a head of green cabbage leftover from my Butternut Squash Thai Noodles, so I threw that in, too. Yum.

Cabbage and Zucchini Dumplings
Ingredients
  • olive oil
  • 1/2 onion, chopped
  • 6 cloves garlic, minced
  • 2 cups (1 large) zucchini, shredded
  • 1 small red cabbage, chopped finely or shredded
  • 1/2 medium green cabbage, chopped finely or shredded
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • salt and pepper, to taste
  • 1 cup Black Forest Bacon Strips, crumbled or Mushroom Bacon Bits
  • 2 batches (about 50-60) Wonton Wrappers
  • soy sauce and sesame seeds (optional), for dipping
Directions
Put a bit of olive oil, onion and garlic in large saucepan. Brown onions and garlic. Add zucchini, cabbages and cover with water and vinegar. Add salt and pepper to taste. I didn't add any, thinking ahead to the soy sauce dip. Bring to a boil and turn heat down to low. Simmer 20 minutes. Meanwhile, make your wonton wrappers.

Stir "bacon" into filling. Fill wontons, making triangles or rectangles, as desired. Freeze dumplings for about 15 minutes, until firm. Fill a skillet with 1-2 tablespoons olive oil. When heated, add wontons. Fry for about 3 minutes, shaking pan regular to keep wontons loosened from bottom. If necessary, break wontons free after frying. Carefully add about 1/2 cup of water and cover. Steam for about 5 minutes.

Serve with soy sauce mixed with sesame seeds for dipping.

The Results
Hypothesis proven. Anything good is even better inside a dumpling. These are fantastic.

This post is shared with What's for Lunch Wednesday , Simply Delish and Muffin Tin Monday.

Friday, July 29, 2011

Green Salsa {Vegan}

Green Salsa tops these 'Love Cakes' black bean patties.
Green Salsa
Adapted from Green Salsa
Ingredients
  • 1 1/2 pounds tomatillos
  • 1/4 cup minced yellow onion
  • 2 garlic cloves, peeled
  • 2 serrano peppers, stemmed and seeded 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 3 tablespoons chopped fresh cilantro
Directions
Preheat oven to 350° F.

Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano
peppers. Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.

Place the roasted ingredients in a food processor and puree. Season with salt, white pepper, and cilantro. Chill until ready to serve.

Sweet Broccoli Pasta Salad {Vegetarian}

Day 210.

Our girls are apparently weird for toddlers. They love vegetables. It's insane how much. Sometimes when we ask Bug what she'd like for dinner she says "broccoli, please." But hey, who am I to judge? I love broccoli, too. So, I assumed this would be a hit with the girls (Goose is also a huge fan of "bacon"...we call her the breadatarian and apparently this "bacon" substitute falls in that category for her). The dressing is a new one to me, but reminds me a bit of poppyseed dressing (without the poppyseeds), so I think we'll like that, too.

Sweet Broccoli Pasta Salad
Adapted from Sweet Broccoli Pasta Salad.
Ingredients
  • 3 cups broccoli florets (we went with all broccoli instead of a broc-cauli blend because Bug is obsessed with broccoli)
  • 1 cup Black Forest Bacon Strips, chopped 
  •  1 cup onion, diced
  • 8 ounces pasta (I used penne)
  • 1/2 cups mayonnaise
  • 1/2 cups sugar
  • 1 tablespoon vinegar
Directions:Boil water for the pasta. When water is boiling, add pasta (take special note to set the timer for the pasta but set it for 2-3 minutes before the pasta is due to be done. Add broccoli to the water and continue cooking 2-3 more minutes.

Drain pasta and broccoli and place in a large bowl. Add in "bacon" and onion. In separate small bowl, mix together dressing (mayonnaise, sugar, vinegar). Pour over pasta and mix well. Chill and serve.

The Results
Bug went crazy for this ... which, was, well, to be expected. Pasta, broccoli, what can go wrong. I loved the dressing. It's sweet and tangy and delicious. This is a definite repeat.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday, Fresh Food Friday and I'm Lovin' It.

Thursday, July 28, 2011

Butternut Squash Thai Noodles {Vegetarian}

Day 209.

My favorite Thai dish is Pad Thai. I bought some rice noodles recently, intending to make Pad Thai soon. But, in the interest of my pantry challenge and the fact that I would've had to head to the store to get a couple ingredients for Pad Thai, I decided to experiment with some leftover Squash Wontons filling and the rice noodles. This dish is highly influenced by Pad Thai.

Butternut Squash Thai Noodles
Ingredients
  • 1 cup Squash Wonton filling
  • 1/3 cup cream cheese, softened
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 16 ounces rice noodles
  • Marinated baked tofu (I marinated in soy sauce, olive oil, red pepper flakes and liquid smoke)
  • Garnishes: chopped cabbage, crushed peanuts and limes
Directions
Marinate tofu and bake at 400 for about 30 minutes, turning once. Meanwhile, soak rice noodles. In a large saucepan, mix squash wonton filling, cream cheese and milk. Cook over medium heat until heated through, stirring to blend in cream cheese. Add cornstarch, mix and simmer for 5-10 minutes.

When noodles are soft, mix into butternut squash sauce. Serve with chopped cabbage, crushed peanuts and lime wedges.

The Results
Delicious. The kids loved it, too. I think this sauce would be great on spaghetti, also.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge and Ultimate Recipe Swap.

Wednesday, July 27, 2011

Bacon Bleu Sliders {Vegetarian}

Day 208.

It's no secret I've fallen in love with sliders lately. And, since I'm doing my pantry challenge, I needed to use up some blue cheese. So these bacon bleu burgers were the perfect choice. I also had a ridiculous amount of sweet potatoes (both orange and purple) on-hand. So I made a batch of Sweet Potato Chips to serve alongside these burgers. Those were fantastic. We had the savory version here, but the sweet were great also.


Bacon Bleu Sliders
Adapted from Bacon Bleu Burgers.
Ingredients
Directions
Mix milk and breadcrumbs. Allow to site for 5 minutes, until milk is absorbed. In a large bowl, mix together "beef," breadcrumb mixture, onions, about half of the bacon and half of bleu cheese. Divide into 8 patties. Cook on hot grill for 3-5 minutes. Top with remaining bacon and cheese. We served ours on small sourdough rolls.


The Results
Super tasty. I love the bacon-bleu cheese combination. The sliders are great, as always, and the bacon-bleu cheese flavor really enhances the patty.

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.


Tuesday, July 26, 2011

Unstuffed Pepper Bake {Vegetarian}

Day 207.

My friend Pam, who writes the traditional menu at OAMM, is a genius. Particularly when it comes to simple meals that kids will eat, Pam comes up with some delicious concoctions. My kids love peppers, rice, "beef" and tomato sauce. So I've always been a little frustrated with the fact that when you put a Stuffed Pepper in front of our oldest, she won't eat it. That is, unless you chop it up and moosh it all together. Pam is smarter than me on this front, because she thought to go ahead and do moosh it all together BEFORE you bake it. Which is, of course, also easier. Duh. Told you she was a genius. This is going to be delicious and so much simpler to serve to kids. I'm going to have to try this method with my Southwest Stuffed Peppers recipe eventually, too.

Since I'm doing my Pantry Challenge this week, I decided to use up some leftover spaghetti sauce instead of opening new cans of diced tomatoes and tomato sauce, but I think it would've been great with those ingredients as well.

Unstuffed Pepper Bake
Adapted from Unstuffed Pepper Bake.
Ingredients
  • 1 pound Lentil and Rice Ground Beef Substitute (if you use another "beef" substitute, add back the 1 cup of cooked rice or quinoa)
  • 1/3 cup onion
  • 4 bell peppers (about 2 cups), sliced
  • 2 teaspoons minced garlic
  • 2 cups pasta sauce
  • 1 teaspoon Italian seasoning
  • 8 ounces shredded Mexican blend cheese*
  • 3 green onions, diced (optional garnish)
*Vegan Converter: substitute a mix of Daiya pepperjack and cheddar.

Directions
Preheat oven to 400.  Fire roasted green peppers, onion and garlic, coated with olive oil and House seasoning, for 30 minutes, turning once. Remove and turn oven down to 375.

Spray an 8x8 baking dish. Stir together "beef," roasted vegetables, rice or quinoa (if applicable), half of cheese and Italian seasoning and place in dish. Top with pasta sauce and remaining cheese.

Bake for 20 minutes, until heated through and cheese is melted and bubbly.


Results
The kids literally mauled me when this came out of the oven. Who can blame them? It smelled delicious. This was a HUGE hit. I was literally spoon feeding Goose straight from the baking dish until I could get her into her high chair. Insanely delicious. My husband and I loved it, too.

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.

Monday, July 25, 2011

Menu Plan Monday July 25: Pantry Challenge

This week I'm using only recipes I have the ingredients for in my pantry or refrigerator. The amount of food we have is getting a little insane between the garden and the CSA box. So, I'm challenging myself not to buy anything this week for our dinners.

Don't forget to check out Meatless (Vegan) Mondays
Last week's successes:
Last week's failure (if you're looking for a challenge):
Although I liked it, the Chicken Broccoli Skillet was the least exciting of the week.


This week's hopefuls:
·
Monday·Day 206
Meatless/Vegan Monday
Bacon Avocado Melt @ OAMM

Tuesday·Day 207
Unstuffed Pepper Bake, veggie-converted

Wednesday·Day 208
Bacon Bleu Burgers, veggie-converted, with Sweet Potato Chips

Thursday·Day 209
Leftovers and Pantry·Frankenstein Creation.·

Friday·Day 210
Sweet Broccoli Pasta Salad; veggie-converted

Saturday·Day 211
Zucchini and Red Cabbage Dumplings

Sunday·Day 212
Sunday Brunch

This post is linked at·Menu Plan Monday.

Bacon Avocado Melt {Vegetarian} and Meatless/Vegan Monday

Day 206.
I'm over at OAMM again today with Bacon Avocado Melt. This is one of our family favorite quick meals. My husband and I have been making these since back before we had kids and still made separate meat and meat-free options.

The Results
Yum. Delicious as always. This one is also super easy to make vegan. Just use Daiya Mozzarella instead of provolone slices. Delicious.

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays. If you're a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact veggieconverter@gmail.com
Today's Meatless/Vegan Monday meal is BeyondThePeel's Blueberry Basil Muffins with Sprouted Flour. Ooh ahh...basil and blueberry. I'm really digging the savory-blueberry combos lately. These look great and I really need to check out this sprouted flour.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog.
Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.

Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?


Veggie Converter 365


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Cravings, Menu Inspiration Monday, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend and Monday Mania.

Sunday, July 24, 2011

Sweet Potato Chips {Vegan}

Sweet Potato Chips
Ingredients
  • Sweet potatoes (I used orange and purple)
  • Topping options: House seasoning or cinnamon & sugar
  • Oil for frying
Directions
Slice potatoes as thin as possible. If you're doing this by hand, you almost want to shave the edge of the potato off in order to make the crispiest chips.

Fry in batches for about 3 minutes, until crispy, turning once.

Top with cinnamon and sugar for a sweet chips or House seasoning for savory chips.

Squash Wontons {Vegan}

Day 205.
Veggie Converter 365I tend to find delicious wonton and dumpling recipes on a fairly regular basis. I really love dumplings (somehow in spite of the fact that I have to fry them initially before steaming them and I HATE frying). But I never, ever have eggroll or wonton wrappers in the house. So, I make my own. Plus, apparently most store-bought versions are not vegan. I'm not vegan myself, but it seems odd to have unnecessary dairy in these wraps. My recipe simply uses flour, water, salt and cornstarch. Of course, I found another delicious recipe, using butternut squash. I happened to have half of a large squash leftover from another recipe, so I decided to try these out.

Squash Wontons
Adapted from Squash Wontons.
Ingredients
  • 1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
  • 3/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 3 scallions, white and pale-green parts only, thinly sliced
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon sesame seeds
  • 20 wonton wrappers, thawed if frozen
  • 1/4 cup canola oil
Directions:
Put squash, soy sauce, sugar, and salt in a medium saucepan. Cover with water (I used about 1 cup); bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes. Drain liquid into another container. Transfer squash to a medium bowl; mash with a fork until smooth, adding back about half the liquid. Stir in scallions and ginger. Stir together remaining liquid and sesame seeds; set sauce aside.

Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.

The Results
I cannot overstate how incredible these are. I'll be honest, I primarily made these because I had that squash in the fridge waiting for something to be done with it. I thought, hey, these sound like they could be good. I love butternut squash, my husband likes it, but not as much as I do. So I really thought I'd like them and he'd probably just think they were OK. We both shamelessly devoured our wontons and made a second batch later that day. These are seriously delicious. And the wonton wrappers are pretty easy, too.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday, Fresh Food Friday and·Potluck Sunday.

Saturday, July 23, 2011

Wonton Wrappers {Vegan}

Wonton Wrappers
Adapted from Vegan Wonton Wrappers 
  • 2 cups flour 
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • cornstarch
Directions
Mix all ingredients except cornstarch. Knead dough on surface powdered with cornstarch (flour tends to make the wrappers more tough) until smooth. Cover with a towel and let stand for 20 minutes.
Divide dough in half. Roll one half out as thin as you can and cut, with a pizza cutter into 16 3 x 3-inch squares per half (32 total). Repeat for other half of dough. If you can't get 32 that's fine. Depending on the day, sometimes I can only roll it thin enough for 24 wontons.

Store in airtight bag in fridge or freezer with cornstarch sprinkled between sheets.

Broccoli Chicken Skillet Pasta {Vegetarian}

Day 204.

Our kids are sort of their mother's daughter. They do weird things like gobble up broccoli (well, weird for a lot of kids, as I understand it). So, this one was made with them in mind. And of course, we call our youngest the "breaditarian," so anything with carbs is a big hit with her. I think this one's going to be a kid favorite.

Broccoli Chicken Skillet Pasta
Adapted from Broccoli Chicken Skillet Pasta.
Ingredients
  • 4 cups chicken substitute, cubed (I used 1 bag Quorn chicken tenders) 
  • olive oil
  • 1 medium red onion, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 8 ounces (2.5 cups) small pasta (I used penne)
  • 2 1/2 cups vegetable broth
  • 1/2 cup milk
  • 1 broccoli crown, cut into 1 inch pieces
  • 1 roasted red pepper, rinsed and chopped (I roasted a sliced red pepper for about 30 minutes at 400 with olive oil and salt, you could also use about 1 cup jarred)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons lemon juice (optional)
Directions
Add olive oil to a warm skillet, and add onion, red pepper flakes, oregano and 1/2 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 15 seconds.
 
Sprinkle the pasta evenly into the skillet. Pour the broth and milk over the farfalle. Cover and bring to a boil, about five minutes.

Reduce the heat to medium-low and stir in the broccoli, chicken and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.

Stir in the parmesan and lemon juice (if using). Season with salt and pepper to taste.

The Results
Pretty darn good. I love the red peppers and broccoli. This could, surprisingly in spite of the red pepper flakes, use a bit more pepping up. It was good, but not a knockout. As expected, the kids liked it. But I think Bug prefers her broccoli raw. She ate this, but didn't devour it like she does raw broccoli.

This post is shared with What's for Lunch Wednesday , Simply Delish and Muffin Tin Monday.

Friday, July 22, 2011

Roasted Corn Salsa & Refried Chickpea Burritos {Vegan}

Day 203.

I have been canning a lot this year with our newly expanded garden and our CSA box. Some of my favorites include dried and cooked beans and salsas. For some bizarre reason I've never tried to refry my chickpeas before. I love making refried black beans (I'm not a big fan of pinto beans) so I don't know why it never occurred to me before to try it with chickpeas. But, talk about simple. I have both main ingredients already sitting in jars on my pantry shelves. Add tortillas and it's a quick and healthy family dinner.

Roasted Corn Salsa & Refried Chickpea Burritos
Refried Chickpeas 
Ingredients 
  • 2 cups garbanzo beans
  • 1/4 cup chopped white onion
  • 1 tablespoons dried oregano
  • 2 garlic cloves, minced
  • 1 tablesppon ground cumin
  • 1 tablespoon olive oil
  • kosher salt
Directions
Mash all ingredients together coarsely and heat.

Roasted Corn Salsa
Adapted from Roasted Corn Salsa.
  • 2 medium ears sweet corn in husks
  • 2 medium tomatoes, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/4 teaspoon salt
  • Pepper, to taste 
Directions

See This Post for details and images on grilling corn on the cob. Peel back husks of corn, remove silk. Fold husks back up. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.

Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Yields about 2-1/2 cups.

Optional toppings: cheese (cow's or vegan), lettuce or cabbage strips, avocado, diced jalapenos
Serve family style or wrapped in tortillas of choice.

The Results
Wow. Seriously why have I not tried refried chickpeas before. They're practically already done straight from the can (I usually put diced onion and garlic in with my chickpeas) and they are super delicious. I mean, hummus is yummy, but this is an awesome variant. I think these burritos would be great with standard pinto or black bean refried beans, also. The salsa was also fantastic. I LOVE grilled sweet corn. Yum.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Fridayand I'm Lovin' It.

Thursday, July 21, 2011

Lemon Ricotta Pound Cake with Peach Topping {Vegetarian}

Day 202.

Another delicious batch of peaches arrived in our recent CSA box. Add to that some ricotta remaining from another recipe and I knew what little Goose's birthday cake would be today.

Lemon Ricotta Pound Cake with Peach Topping
Adapted from Lemon Ricotta Poundcake.
Ingredients
  • 2 cups sliced peaches
  • 1 cup coarsely chopped peaches
  • 3/4 cup butter, softened
  • 1 1/2 cup + 1 tablespoon sugar
  • 1 1/2 cup ricotta cheese
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Juice and zest of one lemon
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 cup apple juice
  • 1/2 cup sugar
  • 1 tablespoon fresh chopped basil
Directions
Preheat oven to 350.  Sprinkle 1 tablespoon sugar over peaches and set aside.  In your mixer, cream butter, sugar, ricotta cheese and eggs.  Blend in vanilla, lemon juice and zest. Add in dry ingredients gradually.

Grease two loaf pans. Spoon peach slices into pans and pour better on top. Bake an hour until top browns and a toothpick inserted in the center comes out clean. 

Meanwhile, in a saucepan, add chopped peaches, apple juice, sugar and basil and simmer gently until peaches are soft and the sauce has thickened.  Spoon peaches over cakes once cooled and removed from pan.

The Results
We all devoured the first cake for Goose's birthday celebration in about 30 minutes. The kids loved it (and so did the adults). The only thing I would change in the future might be to just put all the peaches in the sauce instead of having the layer of peaches in the pan as it bakes. While it looks pretty, it's a little unnecessary since the peaches are going on top anyway. And, it makes it harder to remove the cake from the pan. Delicious lemony flavor in the pound cake and the peach sauce is excellent.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge, Fresh Food Friday and Ultimate Recipe Swap.

Wednesday, July 20, 2011

German Hot Slaw {Vegan}

Day 201.

I come from a long line of German family cooks...who never measured anything. So, when I first started trying to emulate my grandmother's and great aunt's German Hot Slaw, I had to guess. The original recipes uses, of course, actual bacon (no oil needed), white vinegar, sugar, water and cabbage. I originally made my hot slaw that way and honestly never believed I would be able to make it well without real bacon. Over the years I adapted the recipe, which we make for family on most holidays, to use balsamic vinegar and even added a bit of hot pepper oil on occasion. So today, I finally take the plunge. I'm going to attempt to make it with vegan bacon. Let's hope the ancestors don't roll over in their graves at this one. I'd like to think they'd appreciate the homage.

German Hot Slaw
Ingredients
  • 1/4 cup olive oil
  • 6 slices "bacon
  • 1 tablespoon red pepper flakes
  • 1 head cabbage, quartered and sliced in 1-inch strips
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1/2 to 1 cup water
Directions
Fry bacon in olive oil until crispy in a large stockpot. Remove, dice and set aside. Add red pepper flakes, cabbage, balsamic vinegar, sugar and water. Cover and cook over medium heat for 20 minutes. Add additional water if needed to allow for steaming of cabbage. When cabbage reaches desired tenderness, remove from heat, mix in bacon and serve.


The Results
Holy moly. I wish I'd done this sooner. This is just as delicious as the real thing. I absolutely love it.

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.


Tuesday, July 19, 2011

Yellow Plum Salad {Vegetarian}

Day 200.

Our CSA box had a pound of yellow plums in it recently. I've never had yellow plums before and my first instinct was to treat it like other plums, add some sugar and create some dessert out of it. But after googling yellow plums, I found some yummy-sounding sweet and savory salad recipes. So, I decided to head that direction.

Yellow Plum Salad
Adapted from Yellow Plum Salad.
Ingredients
  • 1 bell pepper, cut in narrow rings
  • 8 yellow plums, halved and pitted (about 1 pound)
  • 2 fuji apples, cubed
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (2 ounces) feta cheese
  • 1 cup walnuts
Directions
Place bell pepper, apples and plums in large bowl or bag. Mix next six ingredients and pour into bowl or bag.

Mix in walnuts and top with feta cheese.

Results
This is absolutely delicious. Our kids love raw bell pepper. I thought about fire roasting the pepper prior to mixing it in, but I like the crunch of it in this recipe. It looks super pretty this way, but I think if I'm making it for just the fam again, I'll cut everything a little smaller.

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.

Monday, July 18, 2011

Menu Plan Monday July 18

Don't forget to check out Meatless (Vegan) Mondays
Last week's successes:
Last week's failure (if you're looking for a challenge):
I actually loved everything last week. My husband never got a chance to try Bacon-Pecan Peaches {Vegan} (the kids and I ate it all) and thought Curry Peach Quinoa {Vegan} was good, but "a little weird" to mix fruit and curry quinoa.


This week's hopefuls:
·
Monday·Day 199
Meatless/Vegan Monday
Chickpea Tender Mandarin Asian Salad Fix'ns @ OAMM

Tuesday·Day 200
Plum Salad, adapted from Yellow Plum Salad

Wednesday·Day 201
German Hot Slaw, veggie-converted

Thursday·Day 202
Leftovers and Pantry·Frankenstein Creation.·

Friday·Day 203
Roasted Corn Salsa & Bean Burritos

Saturday·Day 204
Broccoli Chicken Skillet Pasta, veggie-converted

Sunday·Day 205
Sunday Brunch
Squash Wontons, adapted

This post is linked at·Menu Plan Monday.

Chickpea Tender Mandarin Asian Salad Fix'ns {Vegan} and Meatless/Vegan Monday Link-up

Day 199.
I'm over at OAMM again today with Chickpea Tender Mandarin Asian Salad Fix'ns. It's so simple to pull out of your freezer and top individual salads. Yum.

The Results
I love these chickpea tenders and the sesame dressing is fantastic. The kids loved all the toppings.

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays. If you're a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact veggieconverter@gmail.com
Today's Meatless/Vegan Monday meal is Girlichef's Fruit and Grains Salad with Edible Flowers. Oh my goodness. It's beautiful and sounds delicious.
Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you've posted on your blog.
Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.

Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?




Veggie Converter 365


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Cravings, Menu Inspiration Monday, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend and Monday Mania.

Sunday, July 17, 2011

Grilled Avocado BLT Salad {Vegetarian}


Day 198.
Veggie Converter 365I'm over at OAMM again today with Grilled Avocado BLT Salad.
I made this delicious salad with the Grilled Avocado, vegan bacon and some homemade Avocado-Ranch dressing.

The Results
Yum. This was fantastic. Bug loved this also. She ate hers kind of oddly, preferring to dip her lettuce into the dressing instead of eating it all together. But hey, she ate it. Win. Goose enjoyed her diced avocado.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Saturday, July 16, 2011

Rhubarb-Peach Crisp {Vegan}

Day 197.

Rhubarb is the perfect solution to too cloyingly sweet fruits. In my opinion. I am not a fan of strawberry pie. But I love strawberry-rhubarb. And apple-rhubarb. But I've never tried rhubarb-peach. It seems like it will be perfectly delicious.

Rhubarb-Peach Crisp
Adapted from Rhubarb and Peach Crisp.
Ingredients
  • 6 cups diced fresh peaches, masticated with 1 cup sugar (bag the peaches and sugar and let it sit refrigerated either overnight or until the peaches release their juices)
  • 1 cup rhubarb, sliced (about 1 stalk)
  • 2/3 cup oats
  • 2/3 cup packed brown sugar
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup margarine, softened
  • 1/2 cup pecans, toasted and chopped
Directions
Preheat oven to 375.

When peaches are masticated, mix in rhubarb and place in a sprayed 1.5-2 quart casserole dish. Mix remaining ingredients and place on top of peach mixture. Bake at 375 for 35 to 40 minutes.

The Results
Holy yumtastic. I've always been fond of strawberry-rhubarb (even though I'm not a fan of plain strawberry treats). I think I like it even more with peaches. This was awesome. I topped mine with a bit of yogurt. Yum.

This post is shared with What's for Lunch Wednesday, Simply Delish and Muffin Tin Monday.

Friday, July 15, 2011

Grilled Avocados {Vegan}

Day 196.

We are a home of avocado lovers. I think avocado and it's delicious progeny guacamole is one of those things people either love or hate. I remember asking my dad when I was a pre-teen how people could like guacamole. He said it was an "acquired taste." My response: "Why would you want to acquire it?" Obviously, I've since changed my tune. Our whole family loves guacamole. Yes, even the toddlers. When we go out for Mexican food, we're lucky if we get to eat any of it at all. Bug grabs a chip and scoops the "wahka" in like crazy. So, I overestimated the amount of avocados I needed for another recipe and blessedly ended up with a need to create a new dish. I have never grilled an avocado, nor stuffed it. But by golly I'm glad I have now.

Grilled Avocados
Adapted from Grilled Avocado with Corn Relish.
Ingredients
  • 4 avocados, halved and pitted
  • lime juice
  • kosher salt
  • 10.5 ounces Rotel
  • 15 ounces black beans, drained
  • .625 cups    onion, diced
  • 15 ounces corn, drained
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 tablespoon fresh cilantro, chopped
  • 1 cup cucumber, diced
  • 2 green onions, diced
  • 6 ounces black olives, sliced
Directions
Sprinkle a bit of lime juice and kosher salt on cut avocados. Grill avocados, cut-side down, for 3-5 minutes. Meanwhile, mix remaining ingredients in a bowl.

Spoon about 2 tablespoons of salsa into pit depression.

The Results
Wow. Why have I not grilled avocado before? Just the avocado itself, untopped was fantastic. And with the salsa it was like eating a fresh grilled guacamole, sort of deconstructed. We had ours with tortilla chips and even rolled a couple into burritos. Fantastic. I'm making a salad with the grilled avocado this weekend. Yum.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Fridayand I'm Lovin' It.

Thursday, July 14, 2011

Bacon-Pecan Peaches {Vegan}

Day 195.

Somehow we ended up with very little in terms of leftover meals this week. However, I had a ton of peaches still (in spite of readying enough for tomorrow's Peach-Rhubarb Crisp). I also had some leftover "bacon" from another dish. I thought it could be interesting to join the bacon and fruit bandwagon with this one. I didn't do a lot of sugar, so it kept it leaning a bit toward the savory side, while still being sweet.

Bacon-Pecan Peaches
Ingredients
  • 2 cups peaches, diced
  • 1/4 cup sugar
  • olive oil
  • 8 slices "Bacon," chopped
  • 2 tablespoons brown sugar
  • 1/2 cup pecan halves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon onion powder
  • 1/4 cup yogurt, vegan if desired (optional)
  • basil leaf (optional)

Directions
Masticate diced peaches with sugar in a bowl or plastic bag until juices are released. Meanwhile, fry bacon with a bit of olive oil and brown sugar about 5 minutes, or until crispy. Set aside.

When peaches are ready, warm over medium heat. Add cinnamon, nutmeg, ginger, onion powder and pecan halves. Cook for about 5-10 minutes, until peaches reach desired tenderness. Stir in bacon. Served topped with yogurt and basil leaf, if desired.

The Results
Oh wow. This tasted like the peach version of an apple dumpling. The yogurt melted into the fruit and tasted shockingly like whipped cream. I absolutely love this dish. I actually made it twice. The first time I cooked the bacon in with the peaches. But it worked out much better to keep them separate until the end. The bacon stayed much crispier that way. Yum.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Grocery Cart Challenge and Ultimate Recipe Swap.

Wednesday, July 13, 2011

Banh Mi Sliders {Vegan}

Day 194.

I had to try another burger recipe after those delicious Japanese Sliders with Wasabi Ketchup turned out so well last week. I have been wanting to try Banh Mi sandwiches, but am just unsure about how to do the pulled pork well, veggie style. I recently saw a squash pulled pork, but haven't had time to try it out. So, when I saw these Banh Mi Burgers, I figured I could have the best of both worlds: burgers that I know work well, plus the Banh Mi toppings. I also had a ton of jalapeno, carrots and cucumbers from recent CSA boxes and recipe leftovers. 

Banh Mi Sliders
Adapted from Banh Mi Burgers with Vietnamese Caramel BBQ Sauce .
Ingredients
  • 2 cups Lentil and Rice Ground Beef Substitute
  • 1/2 cup breadcrumbs
  • 1/4 cup soy milk
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons onion, minced
  • 1 handful cilantro, chopped
  • 1 tablespoon vegan fish sauce (See Thai Style Dumplings for a homemade recipe)
  • 1 tablespoon caramel sauce (see below)
  • 1 jalapeno, diced
  • 1/4 cup caramel sauce (see below)
  • 1/2 cup pickled carrots and daikon radish (I subbed chard stems for the radish)
  • 12 slices cucumber
  • 2 jalapeno peppers, diced
  • cilantro to taste
  • Caramel Sauce Ingredients
    • 1/4 cup sugar
    • 2 tablespoons water
    • 2 tablespoons water
    • 2 tablespoons fish sauce
    • 1 lime (juice)
    • 1 birds eye chili, sliced
    • 1 clove garlic, chopped
    • 1 shallot, finely diced
    • 2 teaspoons cornstarch
    • 1 tablespoon water

Directions
Make caramel sauce by melting the sugar into the water over medium heat and simmering until it turns a deep golden brown. Mix the water, fish sauce and lime juice and carefully add the water, heating until the caramel dissolves. Add the jalapeno, garlic and shallots and simmer to reduce by half, about 3-5 minutes.
mix the cornstarch into the water, mix it into the sauce and simmer until it thickens, about a minute.

For burgers. Let breadcrumbs soak in soy milk for about 5 minutes, until liquid is absorbed. Thaw your "ground beef," if necessary. Mix beef, soaked breadcrumbs, garlic, ginger, onion, cilantro, fish sauce and jalapeno into bag or bowl.

Form the mixture into 8 patties.

Grill over medium heat until cooked, about 3-5 minutes per side.

Top with caramel sauce, pickled vegetables, jalapenos and cucumbers.

The Results
Sometimes I skip barbecue sauce recipes and use my own. But, since this one was sort of a Thai barbecue sauce, I didn't. I am so incredibly glad I didn't skip this one. The sauce alone made this recipe worthy of a repeat. We put ours on top of the burger, instead of inside like the original. I was a little afraid of two things: the sauce might be two hot for the kids or too runny to allow the lentil-rice burger patty to hold together. But now I'm just glad I left it on top so it wasn't masked by any other flavor. It was so fantastic. The pickled vegetables weren't terribly pickled, I thought. Which is both a good and a bad thing. I am not a fan of pickles, so I thought I wouldn't be terribly likely to enjoy pickled anything. My husband and Bug are big fans. They both thought the vegetables were yummy, but not what we were expecting. Overall, these sliders were fantastic. A definite repeat.

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, Gold Star Wednesday, These Chicks Cooked, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.


Tuesday, July 12, 2011

Blueberry-Balsamic Portabella Stuffed Squash {Vegan}

Day 193.

I'm over at OAMM again today with Blueberry-Balsamic Portabella Stuffed Squash.

Results
Oh. My. Goodness. This was seriously delicious. In fact, our 2-year-old said so. "De-lish-us, Mommy." Hilarious. Since I fell in love with both blueberry-balsamic marinade and quinoa this year, this is only fitting. I really dig the pattypan squash, too. They're so cute and taste like a sweet zucchini to me. And edible bowls? Win.

This post is shared at·Tuesdays at the TableSlightly Indulgent TuesdayTasty Tuesday, Delectable TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.