{Custom Made} Shortbread Cookies

Husband is really into shortbread. Since it is a cookie, I am also a fan. However I can’t say that I would be the first in the shortbread line at the bakery.

Shortbread always reminds me of your Great Aunt Mary or your grandmother’s friend with a ridiculous nickname like Boopie or Dodo. Not really sure why, but it just makes me think of old folks.

I bet if you were to investigate the sale of Sandies, you would be sure to find an older clientele. Nothing wrong with it, it is just my humble observation. Without old people, we would not be able to enjoy in such spirited treats as starlight mints, ice cream sandwiches, and early bird specials.

But, I digress.

I saw this recipe from Pittsburgh favorite Emily Levenson forever ago and I decided to try it out with my fancy new cupcake cookie cutter. The pictures are with my old camera so they are slightly atrocious. However, the cookies are yum, yum, yummy and super easy to make. Plus, you get to dip them in chocolate and make them even better. Excellent...

Recipe after the jump.

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Creamy "Cool" Slaw

Do you ever have one of those foods that you really can’t explain why you like it so much, but you just do…

One of my pre-vegan favorites was coleslaw from Kentucky Fried Chicken.

I will give you a second to absorb how awful everything about that statement is. However, at one time I could easily gobble down some KFC sides like I was on the tasting payroll. Clearly, I am no longer a visitor to KFC, but I still have a special affinity for coleslaw.

When I saw this recipe in Appetite for Reduction, I knew I had to try it. Here is a lowdown of why I love it.

1. It has only a few (cheap) ingredients.
2. It is lower in fat / calories that most other coleslaw.
3. It is insanely easy to make.

In the spirit of Labor Day picnics, this is another excellent summer barbecue treat to impress all your friends. Who needs nasty old KFC anyway?

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Southern Macaroni Salad

I am back…

I am still a little broken, but I am back.

It is still summer and I think summer comfort foods are to often ignored. I don’t really know why, but give me a big ear of corn on the cob and macaroni salad and I am a happy Chubby Vegan. The last few weeks have made me seek comfort foods a little bit more than necessary.

Sometimes I drown my sorrows in food. Yeah?! What?!? Want to fight about it?

<puts up fists>

Anyway, this Southern Macaroni Salad is a gift from the vegenaise gods and my bud Terra. She sent me the recipe and also snuck it into our work staff newsletter. Let’s give it up for vegans editing the staff newsletter!

I made this macaroni salad with orecchiette pasta, which looks like a beanie (or a condom.) I saw some at the store and thought they were cute and it made this just a little bit more formal. Of course you could use any pasta, but you will lose some cool points.

Summer is (sadly) drawing to an end, so make this soon. Perhaps a labor day picnic food…? Although, whoever said foods need to be restricted to a season? I will eat ice cream on January 1^st and be just fine with it.

Take that society!

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My New Obsession...

It is green.
People waste it far to often as just garnish.
It is a really strong plant that does not mess around.

KALE

Kale is sort of the "it" vegetable right now. People are always talking about juicing it or just eating it raw. There are always lovely kale salad recipes online. It is SUPER healthy. Plus, my farmers market always has the best varieties of organic kale for super cheap!

When I visited Mecca a few months ago I had a kale and avocado salad that was to die for.

Kale is also very common in Portuguese cooking. Since I was born in a Portuguese community with a Portuguese grandfather, one would think I had tons of kale growing up. Wrong.

I feel like I have rediscovered a vegetable. Don't you love that? My new favorite way of eating kale is about as simple as it comes. Ready for it?

My insanely simple kale recipe, after the jump.


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Mini Lasagna Cups

I feel like I am always on a quest to find the perfect appetizer to bring to a party.

I like to bring things that are easy to make, pretty/cute, delicious, and make believers out of non-vegans. Can you get all of those things in one hors douvres hor douvres whore devre  horedevres whores devils appetizer?

When you are the token vegan bringing anything to a party, it better damn well be delicious because you have about 5 seconds to make a believer out of any skeptic. Of course this always makes me laugh, since clearly vegans eat only things made of dirt and broccoli.

I recently saw a recipe for non-vegan mini lasagna cups and I thought they looked like a perfect party treat. I made them and they pretty much fit all of my qualifications. I brought them to husbands’ softball game and a fellow chubby (non-vegan) woman damn near fainted from how good they were.

When I told them they were vegan she pretty much did a spit take.

*pulling at suspenders*

My work here is done…

Recipe after the jump…

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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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Hot & Cold Sesame Salad

It was only recently that I discovered peanut butter could be merged with anything but jelly or chocolate.

For some reason, when I take a glob of peanut butter and mix it with soy sauce or any other non jelly related substance I just feel as if I am doing something wrong. Is that weird? Does anyone else feel that way?

I love peanut butter. I use it quite frequently. When I started making peanut sauces I had a bizarre reaction to blending gooey peanut butter with other ingredients. These kinds of things don’t “gross me out,” but I definitely have a reaction to it. Of course, how do most peanut sauces get their perfect “peanutty” flavor, you guessed it- peanut butter.

This is probably just a really strange observation, so take it as you will.

This noodle salad is from NY pixie and one of my top gals I wish would go vegan, Rachael Ray. Imagine, 30 Minute vegan Meals on the Food Network! The recipe was completely vegan on its own and required no modification. TY Rachael!

This is a really good summer noodle salad with just enough of a spicy kick to it. It would make a nice addition to a summer picnic or pot luck. I would also add that this is a great vegan dish to bring to a party. With this recipe people would never say, “Oh that is some strange vegan thing _______ brought.”

Never hurts to sneak in a little unsuspecting vegan love.

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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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One Ingredient Ice Cream

The sun is out today!

I better run outside quick before it goes back into hiding. Blasted gloomy Pittsburgh!

In honor of this momentous day, one out of 59-145 sunny days, I think we should celebrate with ice cream. When it is nice out, everyone deserves ice cream. It is my most guilty pleasure and I could probably have it every day.

Thankfully, vegan ice cream is so much more than just vanilla Tofutti. Trader Joes soy ice cream and Luna & Larry’s Coconut Bliss are just a few that make my mouth water.

However, a few months ago I stumbled upon this little trick for “Homemade Banana Ice Cream” with no ice cream maker required. 

No milk of any kind. No added sugar. No high fructose bull crap. No anything; just banana and a food processor. Yes. It’s true.

I bet you want to know how to make it. The super complicated recipe is after the jump…

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(Almost) Raw Pie Crust

After coming off one of the best weekends ever, it just doesn’t even seem right to write about something so simple.

Let’s just say I have some serious posts coming up that I am so excited to share with all of you. I can barely handle it I am so excited.  *SQUEE*

Okay, okay… On to the pie crust…

So, you all know I have been really into researching the raw food movement. I am just fascinated by all of it. After my first raw appetizer in New York and a visit to a totally raw restaurant in Austin, I am just digging on it more and more.  I have no plans on being the Chubby Rawist, but I think integrating creative raw recipes into our cuisine is really great. Vegans are creative. Raw foodists take food creativity and kick it up to a whole new level.

This piecrust is from the Engine 2 Diet book and is the basis for a couple of different recipes in the book. I made the Chocolate Icebox pie from the book which 

1.      Thought was just okay
2.      Forgot to take pictures of…

Therefore we get to be creative and think of all the things you could possibly use this crust for. I have compiled a list of my suggestions, as well as the recipe, after the jump…

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Blueberry Pancakes

Do you know who makes the best pancakes?

Is it your mom? Perhaps a restaurant in your hometown? Maybe you are so confident in your own pancake ability that you don’t even question it….

There was a little restaurant in the town over from where I grew up that made pancakes that were about as big as my head. We would go every once in a while after church and wait for hours just for some of those serious pancakes. They were the best.

When I first tried making my own I could never quite get the flip down. It takes some skill and patience, both of which I did (and do) not have.  

I never gave up though. Today I would like to consider myself a bit of a pancake connoisseur.

Sadly, you can’t get good vegan pancakes at any of the breakfast joints in my world. What is a chubby vegan to do? Make your own!

Feast your eyes on these blueberry wonders with an absolutely perfect recipe from the Betty Crocker loving Meet the Shannons. Theirs were chocolate chip / banana, which may be one of the best flavor combinations this side of chocolate and peanut butter. I only had blueberries and they were still perfection. Now, if I could only perfect that damn flip!

Recipe after the jump…

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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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Cuban Style Sweet Potatoes

I didn't have sweet potatoes or yams around when I was a kid.

I remember my Aunt would roast a few at Thanksgiving, but I never ate them. She also made spinach too and she and my dad were the only ones who ate it. I don't know if I ever tried it or was just told I didn’t like it. Cut to me 20 years later and I can tear up some spinach AND sweet potato. 

Sweet potato was just never a prevalent food item in my New England home. Seems strange, right? They are such a fall food and New England is pretty much fall food central.

When I moved to Georgia I was first introduced to sweet potato casserole, which is close to godliness in my world.  Now, I could eat sweet potatoes like Bubba Gump eats shrimp.

Bake, boil, mashed, fried, or roasted; bring it on! I have a love affair and it is with sweet potatoes.

I made this Kind Life sweet potato recipe last week and fell in love with it. Lime, parsley and garlic just work together so well. Cuban food always has some of the greatest food combinations and this does not disappoint! 

Try this scrumptious and easy Cuban sweet potato recipe after the jump…

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Chickpea Lentil Soup

I recently got a request from someone to post more lentil recipes.

Happy to oblige!

So this soup is super easy and uses ingredients that some people may just have lying around. I got this from a Veg News e-newsletter and it sounded good so I made it that day.

Now, you know I have to keep it real with all of you. I love my CV readers so I don’t want to lie to you. This soup is super easy to make, really low in calories, but it's a bit bland boring. If you want a basic and hearty soup, this will do the trick. Husband was NOT a fan, but he also isn’t really a big “soup person” all around.

Straight from the recipe, the flavors are basic and not anything crazy exciting. However, this is a great filling and inexpensive soup to make and freeze or pack for lunch for the week.

So although I am not giving it a rousing standing ovation I say try it for yourself. Add some more spices, throw more vegetables in, use a different lentil, or use some good quality vegetable broth! Add your own flair to it. Best part about soup is you can always make it your own with whatever you have.

Recipe and another photo 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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Austin Day Two

I think I made a mistake; I probably should have stayed in Austin.

If the weather alone isn’t enough to make you want to live in Austin, the beautiful people and amazing
food just puts you right over the edge. I have been looking at pictures of my trip and it makes me very
nostalgic. It also makes me hungry, but that’s another story.

I am going to take some liberties and break apart “Austin Day 2” into what is more like days 2-4.
There are so many great places to talk about, but I don’t want to be like Aunt Edna showing you slides
from her trip to Niagara Falls.

So, shall we?

Counter Culture

Austin is known for their food carts. There are quite a few of them around town and there are at least
three that are exclusively vegan. I really love the idea of a food cart; a basic menu, a couple of specials,
outdoor seating, and the ability to pick up and carry your restaurant to a new location. Awesome!

I only got the chance to eat at one food cart in Austin, but it was pretty amazing. It’s in the parking lot of a convenience store, which in itself is so punk rock I can’t even stand it. The owner, chef, and all around cool chick (Sue) was there and we chatted about all things vegan and Austin. I love meeting new vegans, especially adorable food cart vegans.

My friend Erica and I split three things at Counter Culture:

Red Lentil & Celery Root Loaf Sandwich (made from sweet potato, bread crumbs & spices served with
organic lettuce, tomato, ketchup & mustard)

Philly Seitan (w/ cashew cheese, onions, and pepper)

Raw Doughnut Hole / Brownie

All of it was excellent! Hard to believe such perfection can come out of a little truck in front of a
convenience store. I feel like I should open up a food truck. Do you think I can do that in cold and snowy Pittsburgh?

More vegan Austin, after the jump…

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Whole Wheat Pizza

I think the last time I made pizza from scratch was in home economics.

Oh home economics, how I love thee.

The people who didn’t take home economics were so missing out. Who else got to eat fun foods during the middle of the day! It’s where I first learned to make cookies from scratch, monkey bread, biscuits and my own pizza. I should go back and teach vegan home economics… I could teach all those young minds about the joy of tempeh, nutritional yeast, and raw cheesecake.

Think of the possibilities!

Well, until then, I will just share you with a super easy pizza dough recipe that brought me right back to home economics. This recipe came from husbands’ mom, who I will call “Mom in Law.” She is not vegan, although I feel like if she lived with me for more than a week I could sway her… *wink wink*

This particular pizza is "upside down" because I used cheese (teese) on the bottom and layered sauce and toppings over it. Why? Why not?

So thanks Georgia Mom for sharing!

Recipe and more photos 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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Baked Tofu with Asian Peanut Sauce

I am about to rock your world. Are you ready?

Take out a block of tofu, shake off the water, put it in a plastic baggie, and put it in the freezer.

GASP!

Say what?!?!

What do you mean I don’t have to spend 12-18 hours pressing the hell out of a block of tofu to get the water out? That is the only way to do it right?

Now I know some people don’t love this method of preparing tofu, but I have found it to be pretty great. Before I tried this, baking tofu just never worked for me. It never had the “fried-like” consistency that I love. 

Since I am not trying not to be a super chub and fry tofu every time I make it, I use this method and it works pretty well for me.

I have been making tofu this way, almost exclusively, for about a month and I am a big fan. When it’s done it has a really good "meaty" consistency and  you can add pretty much any sauce to it. I made this particular version with a super easy peanut sauce.

Recipe and more photos, after the jump…

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