Archive | 5:43 pm

Vegan MoFo recap for week #1

7 Nov

In my Vegan MoFo intro post, I made some promises. Let’s see if I made good:

1. 30 days of vegan blogging. So far, I’ve posted at least once — often twice a day. Woo hoo!

Let’s look at my promise features:

2. Updated pages on the blog. I’ve managed to keep the pages updated this week and even added a Quick and Easy Meal Ideas category to the Recipes page.

3. Weekly contests. The first announcement is here. I already have five entrants. Yay! There are 12 hours left to participate. The round-up and winner will be posted tomorrow, as well as the next contest announcement, so stay tuned!

Meatless Monday meal idea and a Scramble all in one

7 Nov

Good morning! How did my American readers outside of Hawaii, Puerto Rico, and most of Arizona enjoy falling back? I celebrated by getting up shortly before 7 a.m. Even with the time change, that’s a bit early for a Sunday.

Anyway, today I present to you a Meatless Monday meal idea that doubles as a Scramble meal (one that I actually had on Friday for lunch rather than Sunday night). It’s so easy that it almost doesn’t count as a recipe! This recipe is a tasty, fun way to use up leftover homemade salad dressing (like what I had from last week), which is why I decided to try it.

Vinaigrette Roasted Veggies

  • A serving size of leftover raw, cooked, or frozen veggies
  • 1-2 tablespoons of vinaigrette

Yeah, that’s all you need. Preheat the oven to 400° F. Prepare a baking sheet by spraying it or lining it. Gather your vegetables. Chop the raw ones into small pieces so they’ll roast faster. If you’re using frozen veggies, defrost them with a quick trip in the microwave, or begin thawing them in advance of the recipe. I had one raw potato and some frozen green beans to use up. Put them in a bowl and top with enough vinaigrette to coat:

Toss or stir to distribute the vinaigrette. Now spread them around on the baking sheet:

And put them in the oven until they are roasted to your preferences. Mine took about 20 minutes.*

I served mine up topped with cracked pepper and a small minced garlic clove. Delicious and perfect for a cold day.

*My potato and green beans were fine to sweat it out together. However, if you decide to roast two veggies with very different cooking times (e.g. a whole potato and some asparagus), then you’ll want to keep them separate on the sheet so you can remove the quicker-cooking vegetable when it’s done.

Still have more leftover dressing? Make Vinaigrette Garlic Bread!

  • Slices of bread (anything crusty works well; I used my focaccia)
  • Vinaigrette

Preheat the broiler and place a rack on the top row of the oven. Slice off as much bread as you want and spread some dressing on top:

When the broiler is good and hot, place the bread (on a baking sheet, a piece of foil, or directly onto the rack) under the heat.

It’ll only take three or so minutes for the edges to begin to brown. When they do, it’s done! I sprinkled black pepper and nutritional yeast on top, which was an excellent choice:

You can also pre-toast or pre-broil the bread on the other side before adding the vinaigrette, which will result in a firmer toast. Just make sure to watch it carefully. Mine stayed fairly soft in the middle. The bread is a great treat on its own, but it would also be good served with the veggies or on the side of a nice hearty vegetable soup. Though high in sodium, Amy’s Organic Fire Roasted Southwest Vegetable Soup is a favorite of mine.

If you want to celebrate Meatless Monday but don’t want to invest a lot of time or creativity, give these ideas a go!

On cupcakes and amazing soup

7 Nov

Today my taller half and I ventured to Oklahoma City to attend The Girlie Show, a super kick-butt craft show full of talented ladies held every November. It’s a great opportunity to get started on holiday shopping, and it’s also a wonderful way to blow some of your holiday-shopping money on yourself.

Anyway, I don’t go to OKC terribly often because: 1. it’s an hour and a half away, 2. the toll costs $8 round trip, and 3. Tulsa is generally more awesome. Sorry friends, but it’s true. However, I do make it to Das Kapital several times a year, and it’s always a great opportunity to try out some tasty food. Today did not disappoint.

My first food encounter was the fine folks of culinary stop was a booth giving out free coffee samples from Elemental Coffee Roasters at The Girlie Show. I tried the Groove blend, which was light but still strong. I had about a shot-glass’s worth and was still bouncing off the walls. I should really never drink coffee twice in one day. All in all, it was a tasty brew, but I would have to try more blends before giving a real review. Also, I have no photos. No pictures, no write-up, I say.

Afterward, we ventured over to Saturn Grill in suburb Nichols Hills (which I didn’t realize until today even existed). Check out their interesting menu here. My cheese-loving half went with the Rustin Roman Pie:

It featured red sauce, roma tomato, red onion, fresh basil, mozzarella, goat cheese, and Kalamata olives. He was quite happy and ate every bite. I had a small nibble and gave it a thumbs up.

I veganized the Grilled Veggie Sandwich (held the mayo) and tried the daily soup, Pumpkin Ancho:

Oh my word. The sandwich was good — the veggies (zucchini, bell pepper, onion, portobello mushroom, plus spinach and tomato) were well grilled and full of flavor:

but the soup was one of the best soups I’ve ever had in my life. It had so much savory body and delectable spicy notes. It’s normally topped with sour cream and pecans, but I had them hold the dairy. I can’t imagine it would be better with it. I need to recreate the soup.

On the side were a trio of housemade pickles that I could sorta tolerate. That says a lot coming from me, an avowed pickle-hater. As I told the woman who worked there, they actually taste like a vegetable. My taller half loved the two pieces I didn’t touch.

Over all, I give it *** on the veggie-options scale and ***** on the tastiness scale. That soup inched it up an extra star. (See this post for more info on the scales.)

Saturn Grill has two locations, one at 6432 S. Avondale Dr. in Nichols Hills and another at 4401 W. Memorial in OKC.

———–

After lunch, we jetted a mere 0.7 miles up the road for cupcakes from Green Goodies by Tiffany — vegan cupcakes, in fact. A representative was there offering free samples at The Girlie Show, but none of the ones on offer were dairy-free. She told me, however, that vegan ones are available in the store every day, so I knew I wanted to drop by before we made the trek home.

It has an adorable exterior:

And an even cuter interior, but I didn’t take a photo. Silly Brigid. They offer a variety of flavors in organic, vegan/allergy-free, or diabetic-friendly and gluten-free. They do special orders, too. Pretty great, eh? Well, the proof is in the pudding cupcake.

Above is my taller half’s Salted Caramel (a vanilla cupcake with a caramel interior topped with buttercream frosting a caramel drizzle), and below is my vegan Green Hostess (a chocolate cupcake filled with vanilla buttercream and topped with chocolate ganache and a recognizable swirl). Here is what my love said about his:

The salted caramel cupcake rattled the walls and set fire to the floor!

I had a nibble and my goodness, it was incredible. Mine, however, was…also incredible! It tasted very much like a Hostess cupcake except instead of chemicals and beef fat, it was full of real-food flavor and a delicious dark-chocolate wallop. It was incredibly fluffy and moist, and the ganache was thick and chocolatey. The gal working today told me it’s their most popular flavor period. Check out the interior:

They can do any flavor in any of the preferred options (vegan, wheat-free, etc.) with advance notice. They also do cupcake towers for weddings and the like. If you’re in Oklahoma City, don’t miss out!

Over all, I give it ***** on the veggie-options scale and ***** on the tastiness scale. This is serious cupcake bidness. These are by far the best cupcakes — let alone vegan ones — I’ve had at a specialty shop.

Green Goodies by Tiffany is located at 7606 N. Western Ave. in Nichols Hills.

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