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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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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Chubby Vegan Takes Austin: Day 1

Isn’t it crazy that a state known for leather, beef, and rodeo can also have a city with about a million vegan friendly eateries? Well, welcome to Austin!

This is the third time I have been to what I would call “the best thing about Texas” in the past couple of years. Every time I have been to Austin I like it a little bit more. One of my best friends in the whole world lives here and this year I am coming purely for vacation and a little bit of vegan Austin love.

I have completed day 1 and color me crazy about the “live music capital of the world.”

Before I came I asked some Austin twitter friends for vegan recommendations and they did not let me down! We hit up three places on day 1 and each one had its own flair, personality, and spirit.

I love Austin!

Stop 1: Mother’s Café & Garden

After coming directly from the airport I was ridiculously hungry and we hit up Mother’s first. This recommendation came straight from fellow Austin lover dreamofgreenie and it did not disappoint.

The place is cute and the staff was all very sweet. Let me sum it up… free chips and salsa, spicy tempeh enchiladas (w/ spicy cashew chipotle), and a koi pond inside the restaurant. Really, it doesn’t get much better than that.

Since I am in TX, how could I not have Mexican food at my first stop? The enchiladas were very good but the cashew chipotle sauce and guacamole took it a whole new level. I could probably put that sauce on anything. *drool*

More Austin love after the jump…

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Lemon Linguine Pasta

Inspiration is 99% perspiration, 1% lemon.

-       Chubby Vegan, 2011

I love getting recipe inspiration from people. A few weeks ago I asked folks on twitter if they had any suggestions for a kick butt lemon pasta recipe. I was in the mood for pasta, but not some boring one with just marinara. Lame!

Since everyone loves a food challenge, I got a few different suggestions from people that all sounded awesome. I put on my thinking cap and morphed a few different ideas together to come up with my first ever lemon linguine!

WARNING! For lemon lovers only…

Okay... if you stuck with me I am assuming you are a Larry Lewis lemon lover like me. You are in for a treat! I made this lovely, luscious, lemon pasta with a side of cashew ricotta and some sliced beefsteak tomatoes.

This pasta recipe uses the juice of 3 lemons, lemon zest, and lemon balsamic vinegar. Holy lemon Batman! 

So, proceed with caution, its about to get real yellow in here!

Recipe and more lovely lemony pictures after the jump!

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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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