Sweet Potato & Cauliflower Curry

I like recipes. For so long I have clung to recipes as if they were life or death. I am slowly getting over that however because some of my favorite meals are those that you just throw together.

You know the kind; figure out what you have in your house, mix it in a pot, add some spices, and hope for the best. I have a friend that is a pro at that- although 9.9 times out of 10 it ends up being something Mexican. The moral of the story is that salsa, chili powder, and black beans make everything better.

Which we all know is true.

This is my throw it together for Sweet Potato & Cauliflower curry. It is the shell of a great recipe so you can add to it what you would like. It really came out of me having sweet potatoes and cauliflower that I needed to use, throwing them together in a skillet, adding some spices, and here you go.

Do you have a favorite throw it together recipe? What is it? 

Recipe after the jump…

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Sweet Potato Lasagna

“Normalizing” vegan food is one of my favorite things.

I always say how often people get scared of what vegan food is. I had someone ask me once, “Did you try the food before you decided to go vegan?”

Why, yes. I have eaten a vegetable before.

Normalizing vegan food to me is about making things that don’t sound odd or scary to non vegans. I guess people get freaked out by words like seitan and tempeh. If you say tofu; it usually equals an instant nose scrunch.  That would never stop me from making it; I might just conveniently avoid saying it… (CV Disclaimer: Please tell me if you have a soy allergy. I don’t want you kicking it at my next chubby party)

This recipe is from one of the kings of normalizing vegan foods, VILF Rip Esselstyn. Rip is the author of the Engine 2 Diet, which is an excellent book detailing how a vegan diet dramatically improved the health of a group of firefighters in Austin, TX. The stories in his book are great and the recipes are all really simple and sound delicious! The book is a great gift for someone who is thinking of “easing" into a vegan diet.

If health reasons turn the switch to a plant based diet for someone, I will take it!

This lasagna is big and unbelievably hearty. There are just so many vegetables in it; I don’t even know what to do with myself. Make this… Now!

Recipe after the jump…

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Corn Chowder

For some reason, I relate food to childhood memories. Good food for good times. Bad food for bad times. You know the drill.

For so many people, food is a comforting drug when things are going poorly in their life. You can always reach for a pint of ice cream when you had a bad day. Of course, most of us don’t feel any better once the sugar high wears away and you realize you just packed away a pint of ice cream.

Do you ever wonder where that comes from? Do we bring upon this level of emotional eating onto ourselves? Do we learn it as children? Is it just a contemporary problem for well developed countries where food is abundant for so many people?

 

I watched Oprah yesterday and Dr. Phil was on. I am getting deep.

Chowder is a specific comforting food for me. I have really good memories of going out to eat with my family to this local fish joint called McMenamy's. I would always get a plate full of fried something and a bowl of clam chowder. Growing up in New England, creamy chowder is a rite of passage.

When I saw this recipe from a local vegetarian blogger, I thought it sounded like the perfect chowder “fix” I have needed lately. It was delightfully wonderful and paired perfect with a crusty dinner roll. Easy and delicious; my favorite combination!

Recipe after the jump…

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Italian Stuffed Zucchini w/ Tempeh

Do you ever notice how people are always trying to give away zucchini in the summer?

Gardeners always seem to have an abnormal amount of zucchini, like it’s some sort of weed. Of course, I would never consider zucchini a weed. When it is in season it is one of the best vegetables out there.

I think the problem is people just don’t know what to do with it. I generally see zucchini prepared in one of three ways:

1. Breaded & Fried

2. Zucchini Bread

3. Pan fried to hell with onions.

Don’t get me wrong, all of these are delicious but there just has to be another way.

I, of course, like to think of zucchini as more of a vessel. Just think of all the wonderful things a hollowed out piece of zucchini can hold!?!?!

These zucchini boats are ridiculously easy and you can be as creative as you want with them. Serve them with a small side of pasta or couscous and you have an excellent and easy way to use your zucchini.

I made some with a little bit of Daiya and some without. Both were excellent!

Click “Read More” for the recipe…

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Vegan Shepherd's Pie

I don’t like being negative.

In fact, I think being a positive vegan is one of the best things we can do. With so much anger pointed towards us by meat loving omnivores, it is nice to be positive in return. I firmly believe this is the best way to spread the love and message of veganism.

I think this is especially true when it comes to food. I talk about how awesome vegan food is so much that I am sure people are sick of hearing about it. “Yes, we know fried tofu with nutritional yeast is the best thing ever… We get it!”

When it comes to vegan recipes I have been pretty lucky. There are so many creative vegans out there coming up with really clever concepts and twists on old classics. I bow to these people because I am totally unable to be as creative as these folks. Maybe someday I will. But, until then just talk about others stuff. Which, I am perfectly okay with.

So, my latest attempt it a definite twist on old classic, shepherds pie. If you have never had it, it is basically a bowl of stuff mixed together, add gravy, and cover it in potatoes. Umm, awesome! So when I saw this super easy recipe for vegan shepherds pie, I had to try it!

Sadly, this just did not live up to my expectations. It was just okay. When you cover something in mashed potatoes, there is no excuse for it not to be at least okay. Alas, you can judge for yourself. I have included some extra special thoughts, along with the recipe, after the jump.

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Red Lentil Lasagna

When I first started cooking I was so scared to veer from a recipe. To me, a recipe is like the instructions on Ikea furniture, leave something out and it just won’t work right.

What I have slowly come to realize is that although there are some recipes that need to be followed pretty closely, there are others that can be adjusted a bit.

I had some extra red lentils in my cabinet that I wanted to use so I went to my trustiest cookbook, Google, and started looking for something to do with them. Red lentil lasagna, sure!

The Top Layer

Only problem is I didn’t have everything the original recipe called for so I decided to take some liberties with it. Take this out, add this, adjust this… It worked! Success! I am the next vegan Julia Child! Respect...

Well not yet, but this lasagna turned out pretty darn good. 

I ate it like Garfield.You should too…

My slightly adapted Red Lentil Lasagna, after the jump…

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Sauerkraut + Cashew = Mac & Shews

I had a serious hankering for some Mac and Cheese recently.

Not really sure why, but I have just been in the mood for it. I am having cravings. 

I think I am pregnant.

There are a million recipes out there for vegan Mac and Cheese, some of which are great and others which leave a little bit to the imagination. I have posted one before, but I have yet to find one that I am head over heels for. Plus, I still don’t love calling it Mac & Cheese. But...

On one of my regular visits to the Post Punk Kitchen blog I saw a recipe for “Mac n’ Shews,” which uses cashews, sauerkraut, and vegetable broth to create one of the most unique Mac & Cheese recipes I have ever seen.

Excuse me? Sauerkraut? ¡Repeta, por favor!

Isa Chandra Moskowitz is a genius; plain and simple. This recipe was brilliant. It took a little bit of prep time, but is totally worth it. This recipe is no doubt in my top two favorite vegan Mac and Cheese recipes.

Husband loved it (and he is often skeptical of “cheese substitutes.") I brought some to work and my co-workers loved it. Success!

So get out that sour cabbage and go to town. You won’t be disappointed!

Recipe, another picture, and some notes after the jump…

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Stuffed Shells

Do you ever notice how people always speak for their kids?

“Oh, Billy won’t eat that. He only likes chicken nuggets and McDonalds. He despises vegetables.”

“No I will never get Jane to eat that, she is so picky!”

I don’t have children, so I will never try and act like I know what it is like to have kids. But whenever I see people making excuses for feeding their kids a poor diet it just makes me wonder if it is just purely a societal expectation that children will only eat chicken nuggets and fries, food marketing, availability, cost, ignorance, or just a combination of all of it.

I can’t consciously remember what its like to be 4 years old, so I don’t know if most kids really don’t like vegetables or if advertisers have made everyone think that kids will only eat processed crap.

 

I have a lot to say about this issue, but I will step of my soapbox for now. Really, it is my long way of getting to pictures of an adorable baby eating tofu.

I had the chance to go to a first birthday party for an amazing little boy a few weeks ago. I brought some cashew ricotta stuffed shells and they were a big hit, especially with the one-year-old crowd! Whoever said babies won’t eat tofu?

Recipe and more pictures after the jump…

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Vegan Brunswick Stew

I was southern for two years.

Well, I lived in Georgia; so I am going to call myself southern. I lived in a great city called Athens, which is a liberal oasis in the middle of Georgia. My experience there was a really good thing for this Yankee boy who grew up in the south of Boston.

One thing about Georgia (and the south in general) is that its known for its food; think Paula Deen. Athens certainly had its fair share of barbecue and fried chicken, but it also had some of the most fabulous vegan and vegetarian food in the south. My favorite restaurant in the country, The Grit, it located right in downtown Athens.

I only knew Georgia as a vegetarian, so I never had any of the more traditional meat meals that Georgia is known for. One of them, Brunswick stew, happens to be one of husbands’ favorite. (Husband spent his formative years in GA, which is where we met)

Brunswick stew is traditionally a thick BBQ stew made up of chicken, beef, or pork and some vegetables. When husbands’ friend Beth came out with a vegan version of his favorite I knew we had to try it.

At first bite husband was instantly brought back to Georgia. He absolutely loves this stew and the fact that this recipe makes A LOT was a good thing. He ate it pretty much everyday for about a week. I have no other “original” version to compare it too, but I loved this stew regardless of it's origin.

Serve this with some vegan cornbread and you will be in love too.

So, “Glory, Glory to old Georgia,” this one’s for you!

Recipe after the jump…

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Pierogi Casserole

What do the church ladies make in your town?

You know what I am talking about…  Every town has Nana’s that spend 11 months out of the year preparing for a church picnic. At every one of those church picnics there is one food item that people rave about. Maybe it’s baklava? Empanadas? Cookies? Seitan wings?

Picture = Bad
Taste = Amazing

Although my hometown didn't have a huge Polish population, I was baptized in a Polish church and my parents were married there. The Nana’s at that church got together every day for about 11 months making pierogi (by hand) for the annual Polish Picnic. It was a really big deal.

The weird thing is I really don’t remember eating them. I just remember the stories of how many they made. I am sure they were good though because they always sold out.

Now that I live in Polish Pittsburgh, pierogi are a part of life. Finding vegan pierogi is a bit challenging, so when I saw another ‘burgher post a recipe for Pierogi casserole I totally knew I could veganize it.

So presenting the Chubby Vegan Pierogi Casserole, just in time for St. Josephs Day!  (Thanks to my Polish co-worker for that bit of knowledge)

Although my little camera doesn't do it justice, it is rich, cheesy, and just good. Yum!

Recipe and more pictures after the jump…

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Roasting 101

Do you ever just think, “This is way too easy to be this good?”

I do; all the time actually. (i.e. roasting...) 

For some reason I have always had this irrational fear of using the broiler or the idea of roasting vegetables. It’s silly really. I thought you needed some kind of crazy pan or fancy tools I don’t have. Generally when I see a recipe that says “roasted ___” I just skip on by it.

But recently I made some amazing cauliflower soup that involved roasting cauliflower and potatoes. When I read the directions I realized that it was not nearly as complicated as I thought. 

Making this soup has put me on a roasting rampage. Carrots, onions, cauliflower, potato, garlic, broccoli, brussells sprouts, my cell phone, people that annoy me; really anything that will go on a pan with olive oil and it’s on.

I think roasting is a great way to use fresh vegetables if you have some that you don’t want to go bad.

Last week I took a smorgasbord of random veggies from my fridge, chopped them into nice sized pieces, sprinkled them with salt and pepper and added about two tablespoons of olive oil. I put it in the oven for about 30 minutes at 425 degrees, flipping them once halfway.

When they were done and beautifully roasted, I sprinkled nutritional yeast over the top and served them with cous cous. Add some Frank's hot sauce on the top and you have yourself a party in your mouth where everyone is invited.

Easy, delicious, light, cheap and just perfect! 

Now, back to contemplating what else to roast… Ideas?

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Roasted Cauliflower Soup

Husband worked at a steak house right before I met him. Gross.

One of the things this particular steak house was known for was their potato soup. Women would sell their children for a drop. Grandmothers would cut someone.When the server brought it to the table people would faint from pure potato soup jubilation.

It was popular.

Ever since, husband has declared himself a potato soup expert. Naturally.

Sadly, this restaurants soup was full of bacon, dairy, and god knows what other horrifying ingredients. I have always wanted to find a vegan soup recipe that would satisfy his judgmental soup palate.

Recently I have achieved victory in this quest.

I stumbled upon a recipe for Roasted Cauliflower Soup topped with Curried Cashew Crème in the January/February issue of VegNews magazine. It was one of their 7 “must try” soups; which I guarantee you is no lie.

When I told him I was making cauliflower soup he seemed a little unsure, but after snarfing down two bowls he was a surefire fan. I believe his exact comments were, “this may be the best soup I ever had.”

SUCCESS

*happy soup dance*

So it’s still winter and (for most of us) is cold and dreary out. This soup will make a delightful end to a cold and nasty day.

To soup!

Recipe and more photos after the jump…

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Ready for the Weekend

I drink.

Sorry.

Truth be told, I love a good cocktail. What chubby vegan doesn’t? Hands? Bueller?

Margaritas, (cheap) beer, vodka, and wine… yes please. Believe it or not, I didn’t drink until I was 21. No joke. I was such a good boy.

 

When I made the transition to veganism I was so saddened when I learned how much alcohol was poisoned with animal products. Ugh! *shakes fist* Thankfully there are awesome vegan sleuths that compile websites like barnivore to let you know what types of beer and wine is vegan friendly.

In a random trip to my local PA State liquor store I asked a staff member if they had any organic wine, expecting them to faint in shock. (note: my part of town is not known for being very cosmopolitan) To my shock and delight, the store clerk presented me with his favorite organic wine. He said, “it doesn’t give my daughter headaches.”

Well, all right!

The bottle was a cabernet sauvignon (my favorite) from a CA winery named Frey Vineyards. Come to find out it was the 2003 winner of best vegan wine from Veg News.

Let me just tell you, it is my ABSOLUTE favorite red wine. It’s totally vegan friendly, affordable, and delicious. I could easily tear through the whole bottle, which I may do from time to time. (Shh…that’s a secret)

So when you just want a good glass (or bottle) of wine, give it a try. This chubby vegan gives it a giant seal of approval!

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Favorite Things

In honor of Oprah’s big vegan episode today, I would like to share some of my…

FAVORITE THINGS!!!!! (Imagine your best Oprah impression here)

My favorite things aren’t nearly as elaborate as an iPad or a brand new Volkswagen, but they are delicious. So there…

 Quinoa Pasta 

Quinoa is an all-star grain, an excellent protein source, and would totally win in a fight versus rice or cous cous. Quinoa pasta comes in a smaller box (8 oz), is gluten free, and is just overall amazing. It’s also a great way to get the benefits of quinoa for those with texture issues. Look for it in the gluten free section.

     Trader Joe's Meatless Meatballs 

I have a love hate relationship with Trader Joes, but this is one of the products I always buy at TJ’s. They are frozen and heat up in like 30 seconds. Versatile, low in fat, and just scrumptious; they rule...

     

      Grilled Green Peppers and Onions

I actually vividly remember the first time I had grilled peppers and onions. I was about 11 or 12 and I had them on a Papa Gino’s pizza at my Aunt Lena’s house. gross alert – It was so good, my brother and I burped all the way home to remember it. Green peppers and onions still hold a special place in my heart and in my chubby tummy.

Check out a combination of my favorite things (and a couple of pictures) in a yumtastic and easy dinner idea, after the jump…

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Did You Celebrate?

What’s a chubby Pittsburgh vegan to do on a national holiday like Vegan Pizza Day? I saw so many vegans out in the blog-o-sphere who made their own amazing vegan pizza using so many delicious ingredients.

I wanted to try something different though. There had to be a pizza joint in Pittsburgh producing high quality and delicious cruelty free pie… right?

I was in luck!

I found two places who cook up vegan pie, Pizza Sola and Pizza Fusion. I decided to give Pizza Sola a try since it is pretty close to my house.

I ordered, get ready for it, a half onion/pepper and half pineapple / banana pepper pizza. Yum, yum, gimme some!

It was mighty delish! Bravo Pizza Sola on catering to us chubby ‘Burgh vegans!  

Their vegan pizza was a cheese – less pizza so I decided to add a little Daiya mozzarella at home and throw it in the oven for a few seconds. Ideally, it would have come loaded with some delicious teese or daiya, but baby steps… baby steps.

I served it up with a chubby vegans dream, Frank’s Hot Sauce, homemade vegan ranch and some beer.

*belch*

So I would give it a chubby thumbs up and recommend giving Pizza Sola a visit the next time you are looking for some vegan pizza. Plus, they are open late to top off a night of boozing and debauchery. Score!

More pictures and a vegan ranch recipe, after the jump!

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Caramelized Seitan

On my quest to rename bizarre sounding vegan food, I would like to set my sights on seitan.

Pronounced sort of like this Satan (on the left), but with an emphasis on the “a.” Miserable name for an awesome protein packed food.

Seitan is wheat gluten that can be made into many different mock meats (like Tofurkey) or just used on its own. It is also really common in vegan or vegetarian Asian restaurants and is most often used as “mock duck” or “mock chicken.”

I just like to think of it as delightful.

This recipe is from the holiday issue of Veg News Magazine and is for all of you folks that love SWEET and SAVORY.

It is like a dessert and dinner all rolled into one… Who doesn’t love that!

See some more photos and the recipe after the jump!

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