Wednesday, November 30, 2011

Pumpkin Walnut Bread {Vegan}

Day 334.

We celebrated a second Thanksgiving with relatives and I created two new recipes for the occasion. Today's is a Vegan Pumpkin Walnut Bread made moist through the inclusion of a can of coconut milk.I actually made one loaf without walnuts and one with one cup of walnuts. If you're doing both loaves with walnuts, use 2 cups total as written in the recipe below. I mixed in my one cup of walnuts after pouring batter into the nut-free pan. Both turned out perfectly in spite of an array of adaptations from the original recipe.

Pumpkin Walnut Bread
Ingredients for 2 loaves
Dry ingredients:
  • 2 cups all-purpose flour
  • 1.5 cups whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground ginger
Wet ingredients:
  • 2 cups brown sugar, loosely packed
  • 2 cups pumpkin puree
  • 1/3 cup applesauce
  • 1 can (13.5 ounces) coconut milk
Fold-ins:
  • 2 cups walnuts, chopped (1 cup per loaf)
Directions
Preheat oven to 350. Grease and flour two 8 x 4 loaf pans.

In a large bowl, mix together dry ingredients. In a small bowl, mix together wet ingredients. Pour wet ingredients into dry and mix. Fold in walnuts.

Divide batter between loaf pans. Bake at 350 for 1 hour and 15 minutes, or until toothpick comes out clean. Remove from oven and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

The Results
Both the walnut version and the nut-free version were fantastic. The bread is incredibly moist and definitely sweet enough in spite of my cuts to amount of sugar. The coconut milk really made this bread special. All of the adults and the kids loved it.

Tuesday, November 29, 2011

Turkey Sweet Potato Quesadillas {Vegetarian}

Day 333.

We're still working on our leftovers and today I created a Quorn mock turkey quesadilla concoction with sweet potatoes, onion and garlic. We didn't have any cranberry sauce left or I would've served that as a dip (the kids love to dip). I think this will be a creative use of our leftover turkey that will taste completely different from the turkey dinner. This was definitely one of those "what do I have left in the fridge to use up" kind of creations, so feel free to adjust it for your own leftovers.

Turkey Sweet Potato Quesadillas
Ingredients for 4-6 quesadillas
  • 1-2 tablespoons olive oil
  • 1 tiny onion, minced (about 1/2 cup)
  • 1 tablespoon garlic, minced
  • 1 cup sweet potato, minced
  • 1 cup mock turkey, cubed (I used Maple Glazed Turkey Roast)
  • House seasoning, to taste
  • 8-12 small tortillas
  • 1 to 1 1/2 cups Mexican cheese, shredded
Directions
Heat olive oil in a skillet. Cook onion until translucent, about 5 minutes. Add garlic and cook another minute. Add sweet potato and cook until tender, about 10 minutes. Add turkey and heat through. Season to taste and set filling aside.

Heat griddle or pan with cooking spray or olive oil over medium heat. Place half of tortillas down on griddle. Top each tortilla with 2 tablespoons cheese, turkey-sweet potato filling and then another 2 tablespoons of cheese. Top with other half of tortillas. Grill for 2-3 minutes per side, until tortillas are golden brown and cheese is melted.

Quarter quesadillas with a pizza cutter and serve with Cranberry Sauce for dip, if desired.

The Results
The kids went nuts for these. And the adults (visiting guests included) all loved them, too. Even the meat-eaters liked the mock turkey. I thought the sweet potatoes and turkey went really well together and it was a refreshing change from the Thanksgiving Day turkey.

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

Monday, November 28, 2011

French Toast Sticks {Vegetarian}: This Week's Cravings {French Toast, Pancakes and Waffles}

Day 332.

Happy French Toast Day! Today's This Week's Cravings theme is French Toast, Pancakes and Waffles. A few months ago, I found a great kids cookbook at a thrift store for less than $2. The Disney Royal Recipe Collection included the cutest recipe for "Fairy Godmother Wands" (French toast sticks) with orange syrup. I adapted it for my kids and switched the orange syrup to cranberry (their favorite juice). But it's really the idea of having them dip into cute little teacups and enjoy their breakfast like a tea party that I really enjoyed. 

French Toast Sticks
Ingredients for 4 servings
Adapted from Fairy Godmother Wands
French toast:
  • nonstick cooking spray
  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • dash of ground cinnamon
  • 4 slices of thick bread
  • 1 tablespoon powdered sugar (for topping)
Cranberry syrup:
  • 1/2 cup cranberry juice
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1/8 teaspoon ground cinnamon
Directions
Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray, set aside.

Crack egg into a pie plate and beat until yolk and white are mixed together. Add milk, vanilla and cinnamon. Beat until mixed. Dip a slice of bread into pie plate, flipping once with a wide metal spatula and place on baking sheet. Repeat with remaining slices.

Bake at 450 for 8 minutes. Remove from oven and flip slices with spatula. Return to oven and bake 5-8 minutes until golden brown.

Meanwhile, mix cranberry juice, honey, cornstarch and cinnamon in a saucepan. Place saucepan on burner and turn to medium heat. Cook and stir with a wooden spoon until mixture is thickened and bubbly. Turn burner to low heat. Cook and stir for 2 minutes more.

Cut each piece of toast into 3-4 sticks to resemble wands. Sprinkle toast wands with powdered sugar and serve with cranberry syrup (preferably in a fancy teacup or punch glass).

The Results
The kids thought this was so much fun and it was actually a really tasty French toast recipe. The whole family loved it, including visiting relatives. I think the orange syrup would be tasty, too, but we really enjoyed the cranberry.

Please Grab Our Button



Veggie Converter This Week's Cravings

My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
  • December 5 - Christmas Baking: Sweets, Treats, Candy & Gift Ideas·
  • December 12 - Macaroni and Cheese 
  • December 19 - Christmas Dinners & Holiday Food Traditions
  • December 26 - Appetizers & Party Platters

If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: French Toast, Pancakes & Waffles

Please only link recipes with our theme!

This week's theme is: French Toast, Pancakes & Waffles

Sunday, November 27, 2011

Papaya Spice Muffins {Vegetarian}

Day 331.

Happy birthday to my mommy and my uncle (her twin)! This recipe is my mother's, who is using a lot of papaya lately to help keep up the platelet count of a relative who is going through chemo treatments. (Apparently papaya is great for that.) And, bonus, it's delicious! So we're celebrating their birthday today with these tasty papaya spice muffins. I switched butter to applesauce and changed the white sugar to brown (and also reduced the amount of sugar by half). I also subbed in whole wheat pastry flour for half the all-purpose flour. I think the changes will give the muffin a heartier texture and make it not so sweet.

Papaya Spice Muffins
Ingredients for 24 muffins or two bread loaves
Dry ingredients:
  • 3 cups flour (I used half white and half whole wheat pastry flour)
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon allspice 
Wet ingredients:
  • 3 eggs
  • 2 cups mashed papaya
  • 1 cup brown sugar
  • 1 cup applesauce
Fold-ins:
  • 1 cup raisins
  • 1/2 cup walnuts, chopped
Directions 
Preheat oven to 350.

Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Mix wet ingredients into dry, just until wet, being careful not to over-mix. Fold in raisins and walnuts. Scoop/pour into greased muffin tins or loaf pans.

Bake muffins at 350 for 25 minutes or bread loaves for 50 minutes.

The Results
These are fantastic. I think all the changes worked out well. The kids went crazy for them. For me personally, I would've left out the raisins (I'm not fond of cooked raisins), but the kids love raisins. The papaya makes the muffin naturally quite sweet and moist. It definitely didn't suffer from the sugar reduction or the dryness of the wheat flour.

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, November 26, 2011

Squash and Sweet Potato Lasagna {Vegetarian}

Day 330.

I still had several sweet potatoes and also just received two beautiful yellow summer squash in my CSA box this week. So, I decided to whip up a new creation using both, which is kind of funny since I don't like summer squash and my husband isn't fond of sweet potatoes. But I think what I've crafted may just allow us both to enjoy the entire dish. My mom called the final flavor "exotic" but it's really pretty simple broken down and it all works surprisingly well together. The sweet potatoes are finely minced (almost into the consistency of a shredded meat) and mixed into the sauce, which also includes spaghetti sauce and Lentil and Rice Ground Beef Substitute

Squash and Sweet Potato Lasagna
Ingredients
Directions 
Preheat oven to 375.

Boil lasagna noodles according to package directions. Meanwhile, place sliced yellow squash in a colander and toss with a tablespoon of House seasoning. Allow to sit in colander while mixing sauce layer and boiling noodles (10-15 minutes).

In a large bowl, mix sweet potatoes, beef substitute, 1 cup spaghetti sauce and 1/2 tablespoon House seasoning.

Spray a 13 x 9 baking dish. Place three noodles across the bottom layer. Top with half of the sweet potato sauce blend, then half of squash slices and 1 cup cheese. Top with another layer of noodles and repeat. Top with final three noodles. Spread about 2 tablespoons spaghetti sauce over final noodle layer and top with remaining cheese.

Bake at 375 for 45 minutes until cheese is browned and bubbly. Let cool for 10 minutes before cutting to serve.

The Results
The flavor combination of this lasagna is incredible. I'm so glad I bit the bullet and included those squash. I loved them! And the sweet potato sauce blend was fantastic. I seriously considered just eating the sauce with a spoon. The kids went crazy for it and at least one of them was not a prior fan of yellow squash. Delicious and a definite repeat.

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

Friday, November 25, 2011

Thanksgiving Salad {Vegetarian}

Day 329.


After a day of culinary debauchery, we're going to take a break this evening and have our leftovers mixed into a green leafy salad. I think this will be light and delicious and may put a dent in some of our leftovers. You can do this with just about any leftovers. I've used our "turkey" roast, our roast vegetables that accompanied that turkey (sweet potatoes and onion), cranberries and walnuts.


Thanksgiving Salad
Ingredients
  • 1 head Bibb lettuce
  • 1 cup (about 1/4 recipe) Maple Glazed Turkey Roast, cubed
  • 1/2 cup sweet potato, roasted and cubed
  • 2 tablespoons onion, roasted and diced
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • Poppyseed Dressing or Balsamic Vinaigrette, to taste
Directions
Tear lettuce into bite-size pieces. Mix lettuce with remaining ingredients in a large bowl.

The Results
Wow. This salad was incredible and was definitely a welcome lighter version of our Thanksgiving treats. We went with poppyseed dressing, but kept it on the side. The kids prefer to dip their lettuce and toppings into their "dressing dip."

Still have leftovers? Try a Vegetarian Turkey Perfect Sandwich.

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, November 24, 2011

Sweet Potato Crisp {Vegan}

Day 328.

Happy Thanksgiving! Today we're gathering up our Thanksgiving recipes (check out the links at the end of the post), and I'm sharing a new creation as well. I've never cared for sweet potato or candied yam casseroles, but I love sweet potatoes. So, I decided this year to create a sweet potato treat of my own inspired by my mom's crunch top potatoes recipe. (Crunch top potatoes are white potatoes sliced and topped with butter, cornflakes and cheese and baked.) The sweet potato version is topped with an oat blend similar to what you'd put on top of an apple crisp. It's an experimental treat, so we'll see how it goes.

Sweet Potato Crisp
Ingredients
  • 2 large sweet potatoes, cut in 1/2-inch slices
  • 1/4 cup margarine or butter, melted
  • 1 cup oats
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
Directions
Preheat oven to 350. Spray a large baking sheet and place a layer of sweet potato slices onto the sheet. 

The crisp can be done one of two ways. Either mix all remaining ingredients in a bowl and place about a teaspoon of the mixture on each potato round, OR mix all dry ingredients and sprinkle over your potato rounds and drizzle melted margarine over the top. The first way is more exact (and what I used here), but the second way is quicker and probably just as tasty.

Bake at 350 for 20-25 minutes, until oats are crispy and potatoes reach desired tenderness.

The Results
The kids went absolutely crazy for these. They thought the little individual rounds were a lot of fun. Most of my slices ended up being closer to 1/4 inch than 1/2 inch so they weren't super easy to pick up and pop in your mouth. But, I think with 1/2-inch slices they would be more stable. The only down side I found is that, since the topping doesn't stick to the potatoes like a cheese topping does, once the kids were nearing fullness they started to pull the tops off and eat them by themselves. Funny, but nearly as nutritious! 

Here's what else we're having for our Thanksgiving feast:
Mains --
Sides --
Treats --
Have leftovers? Try a Vegetarian Turkey Perfect Sandwich.

Wednesday, November 23, 2011

Maple Glazed Turkey Roast {Vegetarian}

Day 327.

I'm excited to try Quorn's Turk'y Roast this year instead of our usual holiday "turkey," Tofurky. While we usually buy the Tofurky package that includes stuffing and gravy, we were lucky enough to be given a sample of Quorn's Turk'y Roast. It is simply a yule log of sorts of faux turkey. That encouraged us to use our own delicious stuffing (Butternut Squash Quinoa Stuffing) and sauce. The glaze is not something I've ever tried on "meats." I'm not a huge fan of mustard, though my husband is, but the maple-mustard glaze just sounded delicious to me. I added some onions and root vegetables into the baking dish with my roast with a bit of olive oil and kosher salt to round out the meal. 

Maple Glazed Turkey Roast
Adapted from Quorn Newsletter Recipe
Ingredients

  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard (I used hot mustard)
  • 1 teaspoon dark brown sugar
  • 1/8 teaspoon poultry seasoning
  • 1 Turk’y Roast, defrosted as per package directions
  • Cranberry sauce (optional for serving)

Directions
Preheat oven to 425. In a small bowl, whisk together maple syrup, mustard, brown sugar and poultry seasoning; set aside.

Remove defrosted roast from outer carton and inner plastic tray. Carefully pierce film around roast 3-4 times- do not remove the film. Place roast in small baking dish; bake 20 minutes.

Remove roast from oven and carefully remove the film. Using a small, sharp knife, make tiny slices on the top surface of the roast in a crisscross pattern about 1/8-inch deep and spaced about 1/2-inch apart. Evenly spoon 1/2 of the glaze onto top and sides of the roast; place roast back in oven and continue to bake 5 more minutes. Spoon remaining glaze onto top and down the sides of the roast and bake 5-8 minutes longer or until golden brown and hot throughout. Serve immediately with cranberry sauce, if desired.

The Results
I absolutely love the glaze. It is so rich and delicious, I ended up mixing up another batch to drizzle over my "turkey." It was flavorful and only slightly sweet. I dipped my roasted vegetables in the glaze as well.

The roast itself is quite similar to Tofurky in taste, so I liked it just as well as the usual turkey. I think both are good with sauces and stuffings, but not so much plain by themselves. Of course, they're intended to be served as a T-Day special, so that makes sense. This roast is a soy-free mycoprotein made from mushrooms, so it's good for those who are soy-free; however, the mix includes egg whites, so shouldn't be used if there are vegans in your holiday party.

Try it with these sides for your holiday feast:

Have leftovers? Try a Vegetarian Turkey Perfect Sandwich.

Note: I received a sample of Turk'y Roast from Quorn; however, all opinions are my own.

This post is shared with 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, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and Bake with Bizzy.

Tuesday, November 22, 2011

Vegetable Beef Soup {Vegan}

Day 326.

In the pre-kid days, I used to make this easy vegetable beef soup for my husband and I with canned tomato soup, veggies and frozen beef crumbles. It was incredibly simple and a nice, fast weeknight recipe. But, because of the HFCS, I don't use canned tomato soup for meals the kids are going to eat. So, I crafted this new version using diced tomatoes and Easy Slow Cooker Vegetable Broth. I also wanted to try out dry TVP, which I haven't cooked with in about a decade. I'm excited to try it again since my tastes have changed since those ramen noodle-filled days.

Vegetable Beef Soup
Ingredients
Directions
Saute onion and garlic in a bit of olive oil in a medium soup pot until tender. Add tomatoes, broth, potatoes and vegetables. Bring to a boil. Add TVP and reduce heat to low. Simmer for 20 minutes, or until potatoes are tender. Add spinach and cook until wilted, about 5 minutes. Season to taste and serve.

The Results
Oooh this is so much better than using the canned tomato soup base. And I really liked how the TVP turned out. It doesn't seem to have its own flavor, instead adding a bit of toothiness (and much needed protein) to the dish. Goose and I really enjoyed it.Bug picked all her veggies out and ate them, leaving the potatoes and broth in her bowl. I'll take that as a win since she has an inexplicable dislike of potatoes.

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

Monday, November 21, 2011

Butternut Squash Quinoa Stuffing {Vegan}: This Week's Cravings (THANKSGIVING)

Day 325.

Today's This Week's Cravings theme is Thanksgiving Dinner and Desserts and I'm sharing a side dish that can also hold its own as a vegan and vegetarian main dish: Butternut Squash Quinoa Stuffing. I had a beautiful butternut squash in my most recent CSA box and craisins leftover from these fantastic Cranberry-Orange Scones, so I decided to craft a stuffing recipe that's healthy AND delicious. I've filled my naturally vegan and gluten-free stuffing with butternut squash, cranberries and walnuts.

Since I'm allergic to celery and don't eat meat, stuffing's not something I often get to try. But, to be honest, even when I do try it, the soaked and baked bread cubes just aren't my thing. I crafted my stuffing with quinoa instead. If you've never used, or even heard of quinoa, don't despair...it's really simple to cook (a lot like rice or cous cous) and, with a mild nutty taste, primarily takes on the flavor of what you cook with it. It's biggest bonus, especially for vegetarians and vegans, is that it's a complete protein. So, it can really stand as its own complete meal when fruits and veggies are mixed in. Unlike rice, you absolutely CANNOT skip the rinsing step for quinoa. I'll admit it, I skip that step A LOT with rice. But quinoa has a natural bitter coating that acts as a pest deterrent, so you must rinse this off prior to cooking or it will taste bitter.

My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

Butternut Squash Quinoa Stuffing
Ingredients for 10-12 side servings or 8 entree servings
  • 1 small butternut squash (about 1 pound)
  • 2 small onions, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon House seasoning (or kosher salt and black pepper)
  • 2 cups quinoa, raw
  • 2 cups Easy Slow Cooker Vegetable Broth
  • 2 cups water
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1 cup walnuts or pecans, chopped (I used a mix of both)
  • 1 cup dried cranberries
  • 1/2 cup walnuts or pecans, crushed (optional)
Directions
Preheat oven to 400. Cut butternut squash in half lengthwise and remove seeds and pulp. Score into cubes without cutting through skin. Place cut-side down on a rimmed baking sheet. Place in oven and add about 1/2 cup water to the baking sheet. Roast for 30 minutes. Meanwhile, mix onions with a tablespoon of olive oil and 1/2 tablespoon of House seasoning. Roast at 400 alongside squash for 15 minutes. (I add it to the same sheet 15 minutes into the roasting time, after most of the water has evaporated.)

Bring 2 cups of vegetable broth and 2 cups of water to a boil in a large saucepan. Rinse quinoa thoroughly. Add quinoa to saucepan, bring back to a boil. Reduce heat to low and simmer about 20 minutes, until quinoa sprouts are showing and most of the liquid is absorbed. 

In a small bowl, mix balsamic vinegar, olive oil and Italian seasoning. When squash and onions are ready, reduce oven heat to 350 and cut squash from skin in rough cubes. Add onions, squash and balsamic mix to quinoa. Mix chopped nuts and dried cranberries and fold into quinoa. Pour into a sprayed 13 x 9 baking dish. Top with crushed nuts, if desired. 
 
Bake at 350 for 15-20 minutes, or until heated through. Fluff with a fork and serve.

The Results
This dish is incredible. It has so many wonderful flavor notes and everyone loved it. The kids went crazy for it. My meat-eating husband, who didn't realize what exactly I was making said "mmm...this tastes like stuffing." So, I think I accomplished that goal. This will definitely be adorning our holiday tables in the near future.

Please Grab Our Button


Veggie Converter This Week's Cravings


This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
  • November 28 - French Toast, Pancakes, Waffles & More
  • December 5 - Christmas Baking: Sweets, Treats, Candy & Gift Ideas·
  • December 12 - Macaroni and Cheese 
  • December 19 - Christmas Dinners & Holiday Food Traditions

If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: THANKSGIVING

Please only link recipes with our theme!

This week's theme is: THANKSGIVING

Please only link recipes with our theme!
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, Monday Mania.Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

Sunday, November 20, 2011

Pesto Pomodoro Sauce {Vegan}

Day 324.

Sunday, lazy Sunday! As I was perusing my pantry and crisper drawer for ideas for what to make today, I stumbled across a recipe on the back of my canned tomatoes box that sounded really simple and tasty. And, bonus, I still have a couple of fresh tomatoes leftover from my CSA box. So, I added a bit of protein (white beans) and veganized the recipe with homemade Spinach Pesto.
 
Pesto Pomodoro Sauce
Adapted from Basil Pesto Pomodoro Sauce Recipe.
Ingredients for 4 servings
  • olive oil
  • 1/2 small onion, diced
  • 2 medium tomatoes, diced
  • 2-3 tablespoons Spinach Pesto
  • 1/4 cup northern or cannellini beans, cooked (optional)
  • Parmesan substitute (optional)
  • 1/2 pound prepared pasta
Directions
Saute onion in a bit of olive oil until tender, about 5 minutes. Add tomato and simmer for five minutes. Add beans, if desired, and pesto and heat through. Serve over prepared pasta and top with Parmesan substitute, if desired.

The Results
Wow. This was incredibly simple to bring together and turned out super delicious. I can't imagine how easy it would be with the canned versions (one 14.5 ounce can of tomatoes and 2 tablespoons jarred pesto). The beans really soaked up the sauce well. The recipe makes about 2 cups of sauce. While the sauce amount is great for 4 (about 1/2 cup each person), the pasta amount is a little less than we needed for all four of us. We ended up letting the kids have theirs over leftover Kid-Friendly Vegan Mac and Cheese and the adults split the spaghetti noodles. In the future, I'd make the same amount of sauce for a full pound of spaghetti, but that's a matter of personal preference.

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, November 19, 2011

Slow Cooker Corn Chowder {Vegan}

Day 323.

Today turned into a clean out the crisper kind of day. Based on the CSA box carrots, bell pepper, potatoes and corn on the cob in the crisper, I decided to make a corn chowder. I've only had corn chowder a couple of times (primarily because the stuff in restaurants is almost always filled with chunks of ham or chicken broth), but I absolutely love it. Once I decided to make corn chowder, I sought out my happy slow cooker guide, Stephanie O'Dea's Make It Fast, Cook It Slow cookbook. She had a recipe for slow cooker corn chowder using frozen fire roasted corn (which sounds fantastic). I've loosely based this recipe off of a veganized version of Stephanie's recipe. She's my crockpot hero.

Slow Cooker Corn Chowder
Ingredients
Adapted from Slow Cooker Corn Chowder 
  • olive oil
  • 1 onion, diced
  • 4 medium carrots, diced (about 1.5 cups)
  • 2 ears corn, cut off cob (about 2 cups)
  • 1 bell pepper, diced
  • 2 large potatoes (about 1 pound), diced
  • 4 cups Easy Slow Cooker Vegetable Broth
  • 2 cups soy milk or milk
  • croutons (optional)
Directions
Place a bit of olive oil in a 4-quart crock and swish it around. Add remaining ingredients, except milk and croutons, and cook on LOW for 8-9 hours. Blend the soup with an immersion blender. Add milk and cook on HIGH for 30 minutes. Stir, season to taste with salt and pepper, and serve. Top with croutons, if desired.

The Results
This was a delight. It's incredibly light and simple and the taste of the fresh corn really shines.The adults added a dash of red pepper flakes to our soup, but the kids ate it as-is.

This post is shared with Gallery of Favorites and Simply Delish.

Friday, November 18, 2011

Slow Cooker Potato Soup {Vegetarian}

Day 322. 

I love potato soup, and it's toggling back and forth between soup weather and non-soup weather here. So I grabbed the chance to make this delicious dish on a cool, drizzly day. The soup can be made vegetarian or vegan based on which homemade cream of seitan or mushroom is used. I created this version with a vegetarian cream of mushroom, but would love to try this again with a cream of seitan or even cream of chickpea soup another day.

Slow Cooker Potato Soup
Ingredients
Directions
Add all ingredients, except cream cheese to a 4-quart slow cooker and cook on low for 5-6 hours. Add in cream cheese and cook on high for 30 minutes before serving.

The Results
I really enjoyed the simplicity of this potato soup. I'm still a huge fan of the Loaded Baked Potato Soup I made earlier this year (way back on Day 77), but this soup is definitely a keeper, too. And the slow cooker makes it incredibly simple.