Monday, October 31, 2011

Menu Plan Monday October 31: VeganMoFo Wrap-up

Happy Halloween everyone! And Happy Final Day of VeganMoFo for those participating. It's been a fun challenge and I've learned a lot about being vegan. It can be delicious and simple! I've chosen some of my favorites for the month, and I've also dedicated myself to a somewhat new goal for the blog for the next two months.

It seems I'm stepping out of one challenge and into another. VeganMoFo is ending and the holiday season is already upon us. That being said, I'm going to be pretty busy in the last two months of my challenge (as most others will be as well). So, inspired by some of the fantastic and simple vegan dishes I've been able to make, I'm going simple for the rest of the year. With two toddlers under 3, visiting relatives (ominvores included) and holiday festivities, I'm simply going to put together meals that everyone (hopefully) will like, with less regard what meat it emulates.

Also, I'm edging away from the monthly menu planning and going back to a loose weekly plan. While it's great not to have to think about a menu plan for a whole month and going shopping primarily just once a month, it's not as easy to incorporate CSA box beauties and grocery store sales. The good news for the readers: more original, simple recipes. The bad news for Menu Plan Monday: less outside blog links. Be sure to follow me on Pinterest to see my inspirations. And don't forget to check out Meatless (Vegan) Mondays.

VeganMoFo Highlights
P.F. Chang's Lettuce Wraps

Beefy Quinoa Burger













Week of October 31 Meal Plan

Cranberry-Orange Scones
  • Black Beans over Brown Rice with Mozzarella
  • Apple Spice Muffins

This post is shared with Menu Plan Monday

Meatless/Vegan Monday #40: Cranberry-Orange Scones

Day 304.

It's another Meatless/Vegan Monday and I'm over at OAMM again today with these delicious treats: Cranberry-Orange Scones. Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I'll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
These scones are a great family-favorite. My husband is actually the one who creates these beauties. As I've said before, he's the baker in the family. They are subtly sweet with delicious bits of cranberry throughout. The whole family enjoys these for breakfast, at least for a few days after we make them.

Meatless/Vegan Monday Link-up
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.

Today's Meatless/Vegan Monday meal is France at Beyond the Peel's:·Millet Pomegranate Salad with Basil Chimichurri Dressing. It sounds like such a refreshing, unique salad.

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, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.

Sunday, October 30, 2011

Slow Cooker Smoked Tofu and Stars Soup {Vegan}

Day 303.

As promised, today's recipe is from Kathy Hester's book The Vegan Slow Cooker. I'm excited to try her Smoked Tofu and Stars Soup. This is a pretty simple recipe, especially if you do as Kathy suggests and saute and dice your veggies the evening before you cook the soup. That allows you to throw it all in the slow cooker in the morning, turn it on and have it ready for dinner. I remember loving chicken and stars soup as a child, but I would inevitably leave a pile of chicken bits at the bottom of my bowl. The smoked tofu is a great way for my kids (and me, too!) to enjoy this classic soup. I made only a couple tiny changes to the recipe. Bok choy was used in lieu of celery, due to allergies, and instead of the chicken-flavored vegan bouillon the recipe below lists, I used 2 tablespoons vegetable bouillon and a tablespoon of nutritional yeast.

Smoked Tofu and Stars
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced (I substitute bok choy, about 1/2 pound of stalks, diced, due to allergies)
  • 1 package (8 ounces) smoked tofu or 3/4 recipe Tea-Scented Tofu
  • 2 tablespoons vegan chicken-flavored bouillon (Kathy also has a make-at-home recipe in her book)
  • 8 cups water
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • salt and pepper, to taste
  • 1/2 teaspoon Cajun seasoning (optional)
  • 1 cup small pasta stars or other tiny pasta
Directions
Heat oil in a skillet over medium heat and saute the onion about 3-5 minutes. Add garlic and saute another minute (I added my bok choy at the same time to char it a little, but that's unnecessary with celery). If you like, you can do this the night before, as well as dicing your carrots and celery, and store it all in an airtight container in the fridge overnight.

In the morning, combine all other ingredients (except pasta stars) in you slow cooker and cook on low for 6-8 hours. Taste to adjust the seasoning. At this point, if you're serving immediately, add the pasta stars and cook for an additional 20 minutes, until pasta is al dente. If eating throughout the week or freezing, cook pasta separately and add just before serving.

The Results
I love a recipe that I can start in the morning, do nothing to it for hours and have it ready for dinner. Fantastic. The kids and I really enjoyed this one. The tofu really soaked up the flavor of that chickeny broth and the veggies were perfection. We cooked our stars separately, since we can't eat that much at once, and it was perfect.

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

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

Note: I received no compensation for this post; however, I did receive a free promotional copy of The Vegan Slow Cooker.

Saturday, October 29, 2011

Slow Cooker Smoked Tofu {Vegan}

Day 302.

I'm really enjoying Kathy Hester's cookbook The Vegan Slow Cooker and I'm super excited to try her Smoked Tofu and Stars Soup tomorrow. In order to do that, I'm making up a batch of Tea-Scented Tofu today. This is an ingenious recipe that allows you to make your own smoked tofu at home in your slow cooker. Smoked tofu really is becoming hard to come by in the stores and, really, why pay someone to smoke it for you when you can do it at home this easily? Kathy suggests that your favorite marinade ingredients can be used to design your own flavors and I certainly plan on trying a few variations in the future. The best part of this recipe is the soup only requires 3/4 of the batch. So, for dinner tonight we had one of my all-time simple favorites with a twist: Brown rice and tea-scented smoked tofu. Yum.

Definitely check out Kathy's cookbook The Vegan Slow Cooker for more yummy recipes. And, bonus, for international readers: Kathy has all her recipes in metric measurements as well.

Tea-Scented Tofu
Ingredients
  • 15 ounces firm tofu
Smoking ingredients:
  • 4 tablespoons loose black tea
  • 4 tablespoons raw rice
  • 4 tablespoons brown sugar
Directions
Drain the tofu (I froze and thawed mine first for a meatier texture, but that's not a critical step) and cut the block in half widthwise. Now cut each half into 3 pieces for 6 total pieces. Press tofu wrapped in a towel under a heavy weight for at least 10 minutes.

Meanwhile, add two layers of foil to cover the inside of your crock (I used a 4-quart). The foil is necessary to keep the burning sugar from ruining your crock. Place smoking ingredients on top of foil. Place tofu, in a single layer if possible, into a metal or silicone strainer or steamer basket.

Cover and cook on HIGH for 2 hours, then cook on LOW for 6-10 more hours, flipping the tofu about halfway through. Store in the refrigerator for up to a week or freeze for up to 2 months.
The Results
Wow, the texture on this is fantastic. And with no frying whatsoever! Perfect. It was remarkably simple and the results were definitely worth the wait for the 8 hours of crockpot cooking. I think, with the right smoke mix, this could be delicious in just about any dish.

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

Note: I received no compensation for this post; however, I did receive a free promotional copy of The Vegan Slow Cooker.

Friday, October 28, 2011

Steamed Pork Buns {Vegan}


Day 301.

I found this recipe for Baozi (steamed pork buns) and really, really wanted to try them. Yet every time I went to make them, I remembered the 2-3 hour dough rising time and the effort of making the little buns and fitting them in the steam tray...not to mention breaking out the parchment paper. Let's just say I wasn't sure they'd be worth the effort. So, I put them off and put them off and here it is nearing the end of VeganMoFo. So, here we go, I'm sucking it up and I'm making these fancy schmancy steamed pork buns. I replaced the ground pork with finely chopped seitan to veganize the recipe.

Steamed Pork Buns
Adapted from Steamed Pork Buns; yields 16 buns
Ingredients
For the buns:
  • 1 tablespoon active dry yeast
  • 1 cup warm water, plus additional as needed
  • 4 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
For the filling:
  • 8 ounces seitan, finely chopped
  • 1/4 cup Chinese cabbage or bok choy, finely chopped
  • 1/4 cup scallions, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sherry or rice wine

Directions
Mix yeast and water in a bowl and allow to sit for 10 minutes. Meanwhile, sift flour and sugar into a stand mixer that has a dough hook attachment. Add salt. Mix on low and slowly add in yeasty water. Continue to mix on low until the dough forms a ball. Continue on low for 5-10 minutes or until dough ball is shiny and smooth.

Place dough ball in an oiled bowl (rolling in oil to coat dough on all sides). Cover with plastic wrap and let rise for 2-3 hours until size is doubled. Meanwhile, mix together all of your filling ingredients in a medium bowl and set aside.

Punch down and halve dough. Roll each half into logs and cut each log into 8 equal pieces (16 total).

Lay out four sheets of parchment paper about the size of your steamer basket. Roll each dough piece into a ball, flatten into disks and place on parchment paper (4 dough balls per sheet).

 When dough disks are ready, place a heaping tablespoon of filling into the center of a disk. Pull edges of dough around the filling and pinch the edges together to form a bun. Allow buns to rest for 20-30 minutes.

Prepare your steamer basket (I used the basket of my rice cooker with 1 cup of water in the rice pot). When buns are ready, place a batch (for me that was 1 sheet of parchment with four buns on it) in the steamer basket. Set cooker steam (or cook depending on your rice cooker). Steam for 15 minutes per batch. Turn steamer off and let rest for 5 minutes before removing. Repeat for remaining batches.

The Results
These were actually really tasty. But sooo not tasty enough for all that effort, in my opinion. I'd rather have my P.F. Chang's lettuce wraps, which are way faster and just as if not more delicious. But the kids...the kids inhaled them. They thought it was cool that the buns had "surprise" veggies and seitan inside. I might make these again for a party or a family get-together, but not for a regular family meal.

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, October 27, 2011

Beefy Quinoa Burgers {Vegan}

Day 300.

Wow. Day 300. Some days it's hard to believe it's getting close to the end of my 2011 challenge. Other days it feels like I can't possibly come up with 65 more converted recipes! Luckily, today is a leftover day, so I get to create something by staring at the contents of my refrigerator and pantry for a while. Sometimes, this can be more satisfying than trolling through the internet for meaty recipes to convert.

Another stroke of good fortune: the kids managed to scarf up the plain pasta & chickpeas as a side dish, which left some Roasted Red Pepper Pesto to spread onto burgers. I've been craving burgers for some reason this week, so that's the first thing that popped into my head to spread the pesto on. And I keep seeing, on Pinterest and elsewhere, delicious-looking Quinoa Burgers. Most of those are made primarily of quinoa formed into a patty with some binders. They sound delicious. But for whatever reason, what I really wanted was my usual "beefy" Lentil-Brown Rice patty, with quinoa mixed in (sort of like my dad does with oats in real hamburgers). 

I guess it's a little funny that I love homemade veggie burgers so much. Hamburgers were the first meat I stopped eating when I was a kid and I've had a love-hate relationship with restaurant and store-bought veggie burgers (I've only ever really liked black bean burgers). But the lentil-brown rice mix (and also, I think, Yves ground round for store-bought) "beef" makes fantastic burgers.

Beefy Quinoa Burgers with Roasted Red Pepper Pesto
Ingredients
  • 1 cup Lentil and Rice Ground Beef Substitute
  • 1/2 cup cooked quinoa (about 1/4 cup uncooked)
  • 1/4 cup pumpkin puree (or 1 serving other egg substitute)
  • 2 tablespoons breadcrumbs
  • salt, pepper and cayenne pepper, to taste
  • About 1/4 cup masa*
  • 1-2 tablespoons olive oil 
Toppings (optional):
*Note: Flour, cornmeal or breadcrumbs can be substituted, but I keep masa on-hand and like the texture best.

Directions
Combine beef, cooked quinoa, pumpkin, breadcrumbs and seasonings in a medium bowl or baggie and mix.

Form patties (about 1/4 cup to 1/3 cup for sliders or 1/2 cup for burgers). Place masa on a large plate and coat patties on both sides. Heat a skillet or griddle to medium and add olive oil. Grill in batches according to your pan size (mine held three sliders in two batches) and cook 3-5 minutes per side. Cool on a paper towel-lined plate.

Serve each patty on a bun with leaf lettuce, topped with a generous tablespoon of pesto.

Makes 6 sliders or 3-4 full-size burgers.

The Results
Yum. The kids devoured an entire slider each and asked for seconds. I really loved the texture of the burger: not too squishy and not too crispy. And it has so much good stuff in it with complete proteins and veggies. Fantastic. I'll definitely make the patty again. The husband, who didn't care for the pesto originally, had his plain (but said it was pretty good when trying a bite of mine). He loved the burger patty.

Wednesday, October 26, 2011

Roasted Red Pepper Penne {Vegan}

Day 299.

I've been so looking forward to this dish, because, while it's super snazzy, it's also a super simple set of flavors that just seems guaranteed to go right. Sometimes, throughout the year, I've gotten frustrated with needing to create and eat a different recipe Every. Single. Day. Sometimes I just want a plain bowl of pasta or brown rice with tofu. Nearly 300 days in, this is a welcome oasis of what is sure to be a delightful twist on pasta marinara.

To veganize it, I chose chickpeas in lieu of chicken and a cashew and nutritional yeast "parmesan" blend in lieu of parmesan cheese.

Roasted Red Pepper Penne
Ingredients
Sauce: 
  • 2 large red bell peppers*
  • 1/2 onion, chopped  
  • 3 cloves of garlic, minced
  • 1/4 cup parmesan cheese
  • 4-5 basil leaves, torn
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 4-5 tablespoons olive oil
Pasta:
  • 2 cups dry whole wheat penne
  • 1 cup chickpeas, cooked
  • salt and pepper to taste for chickpeas
*Note: While red is suggested, any sweet bell peppers can be used, if using yellow or orange peppers, add a bit of paprika for color, if desired. I used 1 yellow and 1 red with about a teaspoon of paprika. It can also be less expensive, because you can often buy a bag of mixed color bell peppers (which almost always include just one red) for less than you would've paid for the individual peppers.

Directions
Turn oven on broil. Chop bell peppers and onion. Place on a cookie sheet and mix with a bit of olive oil and salt & pepper. Broil for 10-12 minutes, checking regularly, until skin is blackened.

Meanwhile, boil penne. Season and heat chickpeas.

When peppers are ready, place peppers and onion, garlic, parmesan, and salt & pepper in food processor. Blend, adding olive oil through the shoot and processing until combined, but still a bit chunky.

When pasta is done, drain and mix with chickpeas. If serving immediately, combine sauce with penne and chickpeas. Top with a bit more parmesan and serve. If storing, package noodles and sauce separately.

Another note on my cheapness frugality: I threw some of the just-drained noodles and chickpeas in the food processor bowl and swirled them around in the leftover sauce to get every last bit out of the bowl. It worked great! It became a delicious Chef's Sample of the dish, but you could also share and toss it back in with the rest of the dish.

The Results
Wow. This is really like a pesto made from bell peppers and I love it. The kids love it, too. The roasted pepper taste is fantastic. My husband's response was somewhat odd, to me at least. Him: "All I can taste is the red pepper." Me: "And that's a problem, because...?" So, if you love roasted bell peppers, this is definitely the dish for you.

Tuesday, October 25, 2011

Wasabi Pork Fajitas {Vegan}

Day 298.

I was so excited about trying this recipe. It's something completely different than my usual fare. I love wasabi with sushi, but I've never tried a wasabi sauce or marinade. And then there's the veggies and fruits as toppings on a fajita: pear, carrot and bok choy. That's new and different, right? "This could be fabulous," I thought. So, I went out of my comfy place and tried it. And immediately wanted to go back to my comfy place. I won't bore you with a lot of details, because this one is a total failure. It's been a while since I've had a complete epic failure. Lately, at least one person in the family has liked each dish. But this one, this is terrible.

And, it's all my fault. I couldn't find the wasabi finishing sauce used in the original recipe (not to mention I have no idea whether it's vegan), so I thought, "meh, I can make something up." So...I tried this Japanese Wasabi Marinade Recipe, which might be good if you have all the ingredients. I saw elsewhere I could sub in sherry for the sake, so I did. I also added a tablespoon of cornstarch and simmered it down a bit to thicken it so it could be drizzled over the "meat." Well, it was awful. Thankfully, I tasted the sauce before preparing the rest of the recipe so I didn't ruin an entire batch of seitan (which I chopped into "shreds" to emulate the shredded pork).

Of course, I thought, "well, maybe it will be good all together," and, after all, I'd already chopped all the vegetables and fruits for the fajitas. I made up one fajita to test that theory. I took a bite without the sauce: pretty good, a little weird, but not awful. Then I added the sauce. First thought: "holy excrement did I just eat an entire rotten ginger root?" This is not a good thought to have after biting into your dinner. Needless to say, I did not make up the rest of the fajitas. But of course, finding failures in converting is part of the process of my 2011 challenge. So I'll just say, don't try this at home.

Wasabi Pork Fajitas
Adapted from Wasabi Pork Fajitas.
Ingredients
  • 8 ounces seitan, cooked and chopped into mock meat shreds
  • 6-8 large fajita wraps
  • 1 pound baby bok choy (leaves whole and stalks diced)
  • 1 cup carrots, shredded
  • 1 1/2  cup bean sprouts
  • 1 Asian pear (peeled and diced)
  • Japanese Wasabi Marinade with 1 tablespoon cornstarch mixed in, heated to thicken
Directions
Serve family style. To compile, top fajita with 1-2 bok choy leaves, vegetables and pear. Drizzle fajita with wasabi marinade. Roll up your fajita and eat.

The Results
The good news is the kids and I had a great time eating all the toppings from this meal. We served the chopped fruits and vegetables bento style with a bit of veggie dip for our snack. But, overall, the meal itself was a total failure. I warned my husband before asking him to try it, so he was expecting that it might not be good. Yet the look on his face after taking a bite was still one of complete horror.

Monday, October 24, 2011

Meatless/Vegan Monday #39: Butternut Poblano Soup {Vegan}

Day 297.

It's another Meatless/Vegan Monday and I'm over at OAMM again today with one of our family's Fall favorites: Butternut Poblano Soup. This recipe is originally vegan, made with soy milk and margarine, with a vegetarian and gluten-free options. Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I'll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
Creamy and delicious with just a hint of spice. This is one of our favorites for a reason. It's rich, but not cloyingly so and can be served as a side or a meal. The kids had theirs as a sauce over brown rice (primarily because it's less messy that way) and enjoyed it.

Meatless/Vegan Monday Link-up
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.

Today's Meatless/Vegan Monday meal is from Faith and For the Health of It:·Vegan Chocolate Peanut Butter Cheesecake Pudding. Wow. Peanut Butter and cheesecake are two of my favorite dessert flavors. Put that in an easy-to-make pudding and I'm sold. I may have to try it with vanilla in lieu of chocolate. I know, shameful, but true.

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, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.

Sunday, October 23, 2011

Southwestern Rice Salad {Vegan}

Day 296.

Our kids are weird. They beg for vegetables and beans. Some of their favorite meals include black beans, tomatoes, corn and rice in various combinations. They've also been known try cry when all the broccoli is gone. I'm not complaining. It's awesome; just funny. Needless to say, when I saw this cold Southwestern Rice Salad recipe from Kate at Stolen Moments Cooking, I knew it would be a great lunch for the kids.I simply swapped in some tofu mayo for the mayonnaise, set it before the hounds and watched it disappear.

Southwestern Rice Salad
Adapted from Southwestern Rice Salad
Ingredients
  • 2 cups black beans, cooked
  • 2 cups corn, cooked
  • 4 ounces green chiles, diced
  • 1/2 cup mayonnaise, dairy-free
  • 2 tablespoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cups brown rice, cooked and cooled
Directions
Combine beans, corn and chiles in a large bowl. Mix mayo and spices in a small bowl. Combine the two bowls and refrigerate for half an hour to allow the flavors to seep in. Mix in rice and serve cold.

The Results
The kids went insane for this...I don't think any of it made it to the floor, which is super high praise from Goose (our 15-month-old). The mayo was a little too, I don't know, "tofuey" for my husband and even a bit for me, so we added a bit more seasoning (taco seasoning) to mask that a bit. Otherwise, it was a great dish for the kids and a nice change of pace from our usual hot rice and bean dishes.

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

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

Saturday, October 22, 2011

Slow Cooker Lamb Curry {Vegan}

Day 295.

I'm so excited to try the slow cooker seitan from Kathy Hester's book The Vegan Slow Cooker. The book is definitely a worthwhile investment for the vegan mommy. It's chock full of great recipes that you can start and walk away and play with your kids. The recipe is a little different from the usual seitan recipe I'm used to because it's intended to be used in slow cooker recipes. The seitan is a little wetter than the standard seitan and I think it will really soak up the flavors well. I'm using the seitan to replace the lamb in this equally delicious-sounding recipe from Mommie Cooks. I also replaced butter with margarine and yogurt with coconut milk.

Slow Cooker Lamb Curry
Adapted from Slow Cooker Lamb Curry.
Ingredients
  • 4 cups slow cooker seitan in broth (or 8 ounces seitan and 2 cups Easy Slow Cooker Vegetable Broth
  • 1 onion, chopped
  • 4 ounces mushrooms, chopped 
  • 2 tablespoons curry
  • 2 cloves garlic, minced
  • 2 tablespoons margarine
  • 2 tablespoons olive oil
  • 1 tablespoon garam masala
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 tablespoon oregano
  • 2 large baking potatoes, cubed
  • 6 ounces tomato paste
  • 1 cup coconut milk
  • 1 bunch cilantro, chopped
  • Brown rice, cooked (for serving)
Directions
Place all ingredients, except cilantro and coconut milk in slow cooker and cook on low for 5 to 7 hours. Stir in coconut milk and serve over rice, topped with cilantro.

The Results
Oh my goodness the slow cooker seitan turned out perfectly in this dish. The meal is one of those curry dishes that is like a rich hearty sauce filled with delicious bits of veggies. The tomato taste is pretty dominant and I think, in the future, I'd increase the curry powder a bit.

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

Note: I received no compensation for this post; however, I did receive a free promotional copy of The Vegan Slow Cooker.

Friday, October 21, 2011

Arroz con Pollo {Vegan}

Day 294.

My version of this dish would more accurately be called "Arroz con Garbanzo," but it's converted from "Arroz con Pollo" so I'm sticking with that. I've always been a little wary of dishes that cook the rice in the pan or in the CrockPot or whatever cooking utensils you're using. I can make Mexican rice just fine, but somehow the series of ingredients with other one-pot rice meals always makes me screw up royally. I either end up with crunchy rice and over-cooked veggies or a big pot o' mush. But this one seemed like it would be so tasty that I was tempted. Plus, it's so simple to convert! I used chickpeas as my "chicken" and left off the cheese entirely (though dairy-free cheese on top would be great, too, I'm sure).


Arroz con Pollo
Adapted from Arroz con Pollo.
Ingredients
  • 1 tablespoon olive oil 
  • 2 cloves garlic
  • 1 cup chickpeas (OR 4 ounces seitan, cubed)
  • 1 teaspoon cumin
  • 1 teaspoon coriander 
  • 3/4 teaspoon turmeric
  • 1 cup sofrito (OR 1/2 onion, chopped and 1/2 bell pepper, chopped)
  • 4 ounces green chiles, diced
  • 1/2 can (7 ounces) diced tomatoes with juice
  • 2 cups Easy Slow Cooker Vegetable Broth
  • 1/2 cup rice, dry
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 cup cheese, shredded (optional)
  • cilantro, fresh chopped (optional)
Directions
Heat a large skillet or medium pot and add olive oil. Add garlic and cook for 1-2 minutes.

Meanwhile, mix cumin, coriander and turmeric in a small bowl. Add 1/2 tablespoon of that mix to your chickpeas and stir to coat. Set aside remaining mix for later use.

Add seasoned chickpeas to pan. Add in sofrito (or onion and bell pepper) and cook for 3-5 minutes. Add chiles and tomatoes and stir.

Add broth and rice. Add remaining cumin-coriander-turmeric mix. Add chile powder, salt and onion powder and stir. Bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, uncovered, or until rice is tender and most of liquid is absorbed. Add cheese if desired and cover. Cook for 1 to 2 more minutes to allow cheese to melt.

The Results
Hallelujah! I did it. The rice is perfect and the veggies are delicious. And I absolutely love the bright colors in this dish. I often leave turmeric out of recipes, but it really does make pretty fantastic-looking rice. This is incredibly tasty and I think the chickpeas are perfect as the protein in this dish. They really hold their own among all the rice and veggies in a way that I don't think other "meats" or even "real" meats would. Yum. The husband and kids dug this stuff, too. I'll admit it, selfishly, I kinda wish they hadn't.

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

Thursday, October 20, 2011

Taco Roll-ups {Vegan}

Day 293.

This week's leftover creation was a no-brainer. Taco Soup prior to adding the soy milk or broth + tortilla + microwave = toddlers in bliss. The adults went with the equally delicious, though somewhat longer cooking time, grilled quesadilla version. But for the kids, the soft tortilla filled with a layer of taco soup and rolled up is perfection. The best part is these quesadillas don't even need cheese because the beans hold the tortillas together all on their own. I'm pretty sure my kids could live on tortilla-wrapped meals all day, every day. This one is fast, nutritious and delicious.

Taco Roll-ups
Ingredients
  • 4 flour tortillas
  • 1 cup Taco Soup (prior to adding soy milk or broth)
  • 1/2 cup dairy-free cheese (optional)
Directions
Lay tortillas out flat, spreading a layer of taco soup (about 1/4 cup) over each. Top with cheese, if desired, and roll up, starting from long side. Microwave for 30 seconds. Serve with dairy-free sour cream dip, if desired.

For quesadillas: instead of rolling, top with a second tortilla and grill on a sprayed griddle or pan for about 1 minute per side.

The Results
We all scarfed these down with gusto. This is one of those circumstances where the leftovers can be even more fun to eat than the original meal.

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, and Ultimate Recipe Swap.

Wednesday, October 19, 2011

Slow Cooker Taco Soup {Vegan}

Day 292.

Stephanie O'Dea's yummy Slow Cooker Taco Soup was one of the very first recipes I veggie-converted for my family back before I was writing the blog and even before Bug or Goose were eating the same meals we were eating. For whatever reason, after making the regular rotation several times, this one slipped my mind and I had to rediscover its deliciousness. It's a pretty simple conversion as far as the meat, use 2 cups of lentil-rice "beef" instead of ground beef. 

As for veganizing, it's not much different than I'd normally do, because I never buy those little packets of "ranch dressing mix." Instead I mix up the herbs myself and, instead of the dry buttermilk, I mix soy milk into the soup itself. The recipe ends up looking like a ton of ingredients, but for me it's better than spending extra money on a seasoning packet even if I didn't want the recipe to be vegan and MSG-free. And, if you use them regularly enough, mixing up large batches of the Ranch mix as well as the taco seasoning mix to be used in recipes is definitely the way to go.

Slow Cooker Taco Soup
Adapted from Taco Soup.
Ingredients
  • 2 cups black beans, cooked
  • 14.5 ounces corn, undrained
  • 2 cups diced tomatoes
  • 7 ounces green chiles
  • 1 tablespoon taco seasoning mix
  • Mock ranch dressing mix (about 1 tablespoon)
    • 1/2 tablespoon parsley 
    • 1/2 teaspoon dill
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried onion flakes
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon pepper
  • 2 cups Lentil and Rice Ground Beef Substitute
Optional mix-ins:
Directions
Place all ingredients, in order, in the bottom of your crock. It is especially important with the homemade "beef" to place it on top so the mixture doesn't get soggy. Cook on low 3 to 5 hours. At this point you have a thick, nearly refried bean consistency taco soup.

I make it in this thick consistency because I can use the leftovers for tacos, burritos and quesadillas and whatever else I can dream up. Once it's done cooking, if you're going to eat the whole thing as soup, mix in 1 to 2 cups of soy milk or vegetable broth to soupify it to your desired consistency. If you use canned tomatoes with juice, you may not need to add much or any liquid at all. Otherwise, soupify your bowls individually and top with cilantro, sour cream and cheese, if desired.

The Results
I had forgotten how much I love this soup and how versatile the leftovers can be. Not to mention the fact that you can really make each bowl individualized with various amounts and varieties of mix-ins. We all loved this soup (it was Goose's first time eating it and she went crazy for it). I was a little concerned about the homemade beef blend holding up in the slow cooker soup (when I made it before I used pre-packaged "ground beef"), but putting it on top out of the bulk of the liquids really kept the beef together. I can't wait to craft a new leftover creation out of this one.

Tuesday, October 18, 2011

Chickpea Pot Pie {Vegan}

Day 291.


I'm over at Once a Month Mom with a delicious Chickpea Pot Pie, which can be made vegan, vegetarian, gluten-free or even lower-calorie based on the homemade cream of mushroom soup you can use for the filling. I used the vegan version and along with vegan pie crust to make this pie. The Cream of Something Soup post has a handy chart to suggest substitutions for various dietary needs as well as various cream soups (celery, "chicken," asparagus, mushroom, etc.).

The Results
This pie (and the soup) is incredible! I think my husband (yes, the one who is not a huge fan of chickpeas) liked this most of all. He ended up eating nearly 3/4 of the pie while the kids and I shared the other quarter. Everyone loved it and it is so simple, it will definitely be going into our regular rotation. You could really put just about any veggies in the mix as long as they're pre-cooked and make this recipe your own.

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

Monday, October 17, 2011

P.F. Chang's Lettuce Wraps: Secret Recipe Club

Day 290.


It's Secret Recipe Club reveal day! And I was assigned this great blog Penny-Pinching Provisions with some fantastic recipes. She even participates in Meatfree Monday, which meant some awesome vegetarian recipes. Robin also has some great desserts, like Pumpkin Cinnamon Rolls, which I know I'll be trying in the future.

I had all but decided to make those delicious-looking pumpkin treats, when I came across a recipe for P.F. Chang's Lettuce Wraps. I absolutely love the tofu version that P.F. Chang's serves, but can never get the tofu texture quite right at home. So, I thought I'd try the chicken version using finely diced seitan to emulate the ground chicken. Beyond the chicken, I only subbed out molasses for the honey in the mock hoisin sauce. This is also one of the few instances I highly recommend using iceberg lettuce in spite of it's complete lack of nutritional value. The iceberg is perfectly crisp and holds together best for the wrap.

P.F. Chang's Lettuce Wraps {Vegan}
Adapted from Lettuce Wraps.
Ingredients
  • 8 ounces seitan, finely diced
  • 1 onion, finely diced 
  • 2 tablespoons garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar 
  • 1 tablespoons chili paste 
  • 1 small can water chestnuts, diced
  • Mock hoisin sauce (about 1/4 cup):
    • 2 1/2 tablespoons soy sauce
    • 1 tablespoons peanut butter 
    • 1/2 teaspoon garlic
    • 1-1/2 tablespoons molasses or agave nectar
    • 1/2 teaspoon pepper
    • 1/2 teaspoon hot sauce
  • 1 tablespoon sesame oil
  • 3 green onions, sliced thin
  • 10-12 lettuce leaves (iceberg or Bibb work best)
Directions
With a bit of olive oil, cook seitan, onion and garlic in a skillet until onions are tender. Add soy sauce, vinegar, chili paste and water chestnuts and cook for another 1-2 minutes. Add mock hoisin, sesame oil and green onions and cook until green onions begin to wilt.

Serve 2 mounds of filling on top of 1-2 lettuce leaves with lettuce leaves on the side for rolling. Serve family style and roll 2-3 tablespoons of filling into each leaf of lettuce like a burrito.

The Results
Oh happy day! This is fantastic, the texture is right on. I know it's only Monday, but this is my favorite recipe for the week, even the month. This came out perfectly. Now I just need a recipe to replicate all of P.F. Chang's yummy dipping sauces. The husband and I devoured our lettuce wraps and the kids gobbled up filling and lettuce separately. Fantastic!

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, On the Menu Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.

Sunday, October 16, 2011

Meatless/Vegan Monday Link-up #38

This month, I'll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

Meatless/Vegan Monday Link-up, Week 38
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.

Today's Meatless/Vegan Monday meal is from another VeganMoFo participant. Hobby and More's:·Tempeh Fritter Patty Burger looks and sounds simply fantastic. I've never been completely won over by tempeh, but this recipe gives me an excellent excuse to try it again. The chickpea batter sounds delicious! 

Now for the link-up rules: add 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

Pumpkin-Persimmon Muffins {Vegan}

Day 289.

I had beautiful little fuyu persimmons in a recent CSA box and decided I needed to try to make persimmon muffins. If you've never had persimmons, they're kind of like hearty apricots with the look of an orange tomato. They're slightly sweet and juicy and can be used in sweets, or in savory dishes like this Vegan Bacon- Persimmon Pasta. I'm not the most experienced vegan muffin baker, by any means, but I'm giving it a shot for VeganMoFo. The best part of vegan baking is the fact that the little ones can help "clean up" the batter from the spoons and bowl since there are no eggs in the batter. We all enjoy that part of the baking process profusely. Goose enjoyed trying to fit the ice cream scoop into her mouth (I use the scoop to measure put the batter in the muffin cups). 
Goose enjoying the "clean-up."

I searched around a bit for persimmon bread or muffins and found Lemony Persimmon Muffins at Mango & Tomato, which she adapted from Low-Fat Persimmon Bread at Cooking Books. I ended up morphing the two recipes a bit and doing veganized muffins by replacing the egg with pumpkin puree, using dairy-free yogurt and sour cream and using organic sugar. I diced my persimmons instead of pureeing them, just to give the muffins a little more texture; you can peel them or leave the peels on (they're edible), depending on your texture preference. I also added crushed pecans (I actually used only 1/4 cup to put on half the muffins to try it out, but 1/2 cup would cover all the muffins).

Pumpkin-Persimmon Muffins
Ingredients for 12-14 muffins
Dry ingredients:
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet ingredients:
  • 3/4 cup yogurt
  • 1/4 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup diced ripe fuyu persimmons (I used 2 small persimmons)
  • 3/4 cup pumpkin puree
  • 2 tablespoons oil
  • 2 teaspoons vanilla
Optional topping:
  • 1/2 cup pecans, crushed
Directions 
Preheat oven to 350.

In a large bowl, combine dry ingredients. In a small bowl, combine wet ingredients.

Mix wet ingredients into dry ingredients, being careful not to over-mix. Scoop into sprayed or lined muffin tins for 12-14 muffins. Sprinkle crushed pecans on top, if desired. Bake at 350 for 25-30 minutes and cool on a rack before serving.

The Results
These are absolutely delicious. I ended up with a bit more batter than 12 muffins and ended up using a couple of little ramekins for the extra batter. The interesting part: the ramekin "muffins" turned out perfectly and the muffin tin muffins fell a bit. I'm sure it has something to do with the light color of the white ramekins or even the thickness of the dish's walls versus that of the muffin tin. I think that the muffin tin muffins were a tad underbaked, so should have stayed in for another 5 minutes. I baked them for 25, so I'd suggest edging toward the 30 minute mark. But, both the muffins and the ramekin-muffins have the important part down: tasty.

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

Saturday, October 15, 2011

Green Bean Carbonara {Vegan}

Day 288.

The kids and I love green beans and, of course, noodles of all varieties. And Carbonara is a family favorite. I'm not much of a fan of eggs in general, but the eggs are pretty critical to the standard carbonara. Then again, so is bacon. I love carbonara with Black Forest "Bacon" or Mushroom "Bacon" Bits (I think I prefer the mushroom kind, it goes perfectly with pasta). But my standard egg binder of cornstarch and water just doesn't cut it for carbonara. It loses that flavor kick from the eggs. So, in honor of VeganMoFo, I'm trying a hopefully much zippier egg substitute that I've used in other savory dishes to much success: pumpkin puree. I think it will stick to the noodles much like the egg and the subtle pumpkin flavor should go really well with the bacony mushrooms.

Green Bean Carbonara
Adapted from Green Bean Carbonara.
Ingredients
Directions
Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 1/4 cup cooking water. With a bit of olive oil, add onion to a skillet and soften.  Deglaze with reserved cooking water and mix in pumpkin puree. Off heat, add pasta, beans, and cheese to skillet and toss; season with salt and pepper. Top with extra cheese, if desired, and serve.

The Results
I'll be honest, what I actually did was try to mix the pumpkin puree in at the same time the regular eggs go in...after the pasta is already in the pan. I made it work, but it was much harder than it should have been and ended up sticking more to some spots than others. So, when you make this, mix it into that water in the pan so it coats more evenly, it will work much better. Yes, do as I say, not as I do...I'm learning to parent well even while cooking, right? :)

The great news is this is fantastic. The subtle pumpkin flavor and the bacony mushrooms are a fantastic pairing and the green beans give the dish a much-needed crunch. The pumpkin sticks to the noodles in a strikingly similar way to eggs. This dish is my favorite of the week and is right up my cooking alley: simple and tasty. I plan to use pumpkin puree more often in place of eggs. The flavor is so much better. The kids and I all loved it. The husband liked it, but still prefers his traditional bacon carbonara.

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

Friday, October 14, 2011

Bacon Cheesburger Soup {Vegan}

Day 287.

It's rainy and chilly, I'm exhausted...and I desperately need to use potatoes from past CSA boxes. So, I went with a little comfort food. Potatoes involved in any way in soup are one of my favorite comfort foods. Vegetable stews with chunky potatoes, cheesy Baked Potato Soups and thin brothy potato soups are among my favorites. When I stumbled across this soup at one of my favorite sites to convert from, Stolen Moments Cooking, I have to admit that Kate's recipe had me drooling...until I got down to the last few ingredients. Ketchup, mustard and pickle relish....that's going a bit too far, isn't it? But then I read her own thoughts on the subject. She was worried herself that the cheesburginess of it all might be too much...but was pleased with the results. Considering this makes nearly a full gallon of soup and the recipe calls for a mere three tablespoons of those ingredients, it should be fine, right? Well, I still wussed out. I served the "questionables" on the side. I also served the "bacon" on the side, but that was just to keep it crispy.

As for the conversions, I subbed my Mushroom Bacon Bits for the bacon, Lentil and Rice Ground Beef Substitute for the ground beef, non-dairy milk and cheese and Easy Slow Cooker Vegetable Broth in lieu of chicken broth.

Bacon Cheeseburger Soup
Adapted from Bacon Cheeseburger Soup.
Ingredients
  • 2 cups Lentil and Rice Ground Beef Substitute
  • 1 small onion, diced
  • 1/2 pound carrots, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 large potatoes, peeled and cubed
  • 5 cups Easy Slow Cooker Vegetable Broth
  • 2 cups soy milk
  • 1 1/2 cups cheddar cheese, shredded
  • Optional mix-ins:
    • 2 tablespoons ketchup
    • 2 teaspoons yellow mustard
    • 1 teaspoon pickle relish (I finely chopped a bread and butter pickle)
    • 1 cup Mushroom Bacon Bits
Directions
In a large stockpot, combine onion, carrots, salt, garlic powder and pepper. Cook until onion and carrots are softened. Stir in "beef."

Add potatoes and vegetable broth. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Stir in milk and bring back to boiling for about 5 minutes, until slightly thickened. Add cheese and stir until melted.

Remove from heat. Stir in ketchup, mustard, relish and "bacon," if desired.

The Results
I tried the soup first with only the "bacon" mixed in and it was fantastic! My husband and kids all loved it that way as well. So, needless to say, I was a little scared to possibly ruin it with the mix-ins. I ended up mixing a proportional amount into just one bowl and trying it that way. It was surprisingly tasty. It was a subtle tangy taste and not at all overpowering to the delicious, creamy soup. I still didn't care for the pickles, but that's not surprising since I hate pickles. The kids didn't seem to even notice a difference. I would make it again with the ketchup and mustard, perhaps leaving the pickles where they belong...away from my bowl.:)

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, October 13, 2011

Bacony Beans and Roasted Vegetables {Vegan}

Day 286.

It's leftover day! Dance, dance, dance! It's another CSA box leftover day. Some of these Fall veggies have been perplexing me for everyday dishes. This week I had black-eyed peas, beets and carrots, as well as the rest of the cauliflower leftover from that delicious Vegetable Chowder. I recalled a beets recipe that France from Beyond the Peel linked up to Meatless/Vegan Monday a while back and used that as my inspiration for this recipe. Instead of using bacon or bacon substitute, I made my beans "bacony" and used a variety of roasted vegetables rather than just the beets. I'm just not a fan of mint, so I went with a garlicky-Italian yogurt sauce instead.

Bacony Beans and Roasted Vegetables
Adapted from Warm Lemony Navy Beans with Roasted Beets and Mint Yogurt Sauce.
Ingredients
Roasted Vegetables
  • 6 carrots, 1.5 inch pieces
  • 6 beets, halved
  • 3/4 head cauliflower, chopped
  • 1 onion, quartered
  • 1 tablespoon garlic, minced
  • 2-3 tablespoons olive oil
  • 1 tablespoon House seasoning
Bacony Beans 
  • 12 ounces black-eyed peas (or beans of choice)
  • 1 teaspoon bacon salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Yogurt Sauce (optional)
  • 1 cup yogurt, vegan
  • 2 green onions, chopped finely
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
Directions
Preheat oven to 450. Mix all Roasted Vegetables ingredients in a large (9x13), deep baking pan. Roast for 35-45 minutes, stirring a few times during roasting, until carrots and beets reach desired tenderness. If you want your cauliflower crunchy, wait to add those until about 10-15 minutes into the roasting time. I like my cauliflower kind of squishy and my beets and carrots a bit crisp, so it works out well for me to roast them all together.

Meanwhile, cook your beans according to directions (mine boiled for 20 minutes) or use beans that you've soaked and cooked. Mix together remaining Bacony Beans ingredients and marinate your beans.

Mix yogurt sauce in a bowl (or food processor, if desired). When vegetables are roasted, serve bacony beans over roasted vegetables, topped with yogurt sauce.

The Results
This was super yummy. I cooked or compiled the three components separately and kept them in bags in the refrigerator until I was ready to serve it. That worked out really well; everyone was able to get the various amounts they wanted of each item. The kids absolutely devoured the bacony beans. They put a pretty good dent in the vegetables and sauce, too. My favorite parts were the beans and the cauliflower.

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, and Ultimate Recipe Swap.