Archive for the ‘Recipe Referrals’ Category

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Yet Another Winner: Butternut Squash Mac & Cheese (from Oh She Glows)

December 18, 2011

Oh, Oh She Glows, you’ve gone and done it again…

And by “it”, I mean ‘provided me with yet another amazingly awesome recipe’. Should I even be surprised at this point? If you’ve been reading this blog for the last six months, you’ll surely recall some of the many OSG dishes I’ve raved about here: Nanaimo Bars, Roasted Tomato Pesto, Roasted Red Pepper Hummus, Roasted Tomato Coconut Soup, Spicy Curry Butternut Squash Hummus, and her Vegan Gluten-Free Cookies that found their way into my Half-Moon Spectaculars. At this point, I am convinced not only that Angela can do no wrong, but also that she can do no just-okay. Everything she makes is fantastic, and hands down some of the best food I’ve ever tasted. So, first off, thank you oh so much, Oh She Glows! And secondly, if you’re reading this blog and not reading hers, we need to have a talk.

But let’s get down to today’s business: yet another Oh She Glows knockout, her Butternut Squash Mac & Cheese. I’ve already made this twice, including at my American Thanksgiving blowout dinner, where it was a big hit, and it will be making another appearance at my family’s Christmas Eve Dinner next week. It’s just that good, and made so primarily by the excellent butternut-squash-based cheese sauce it utilizes:

I’ve tried a lot of vegan macaroni and cheese recipes in the past, but this cheese sauce bests them all. I especially love how it’s vegetable-based (although it still uses some nutritional yeast, for extra cheesiness). Poured over some brown rice macaroni and paired with some roasted squash and broccoli and some lightly cooked greens, this is a damn near perfect plate.

So be sure to consider this recipe in your holiday planning this year! It’s a big crowd pleaser, whether your crowd be veg*n or no, and it’s a great use of what’s in season. And in case you didn’t get the hint, start following Oh She Glows, if you aren’t already. Happy eating!

Until we eat again,

Willie

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Vegan Apple Fritters… for Two Hundred!

October 22, 2011

Hello friend! Let me introduce you to a delicious vegan dessert I just recently discovered…

Those are apple fritters, recipe courtesy of the Sweetest Vegan (warning: link is a video recipe!). These little treats are a snap to make, irresistible to eat, and the perfect use for all the great autumn apples in season right now. Topped with a super simple and perfectly paired lemon icing, you will not be able to stop yourself from eating these no matter how hard you try. Indeed, I liked these fritters so much, I decided to make 200 of them!

Okay, that’s probably closer to 180. But still. You should get the point: I liked these. A lot.

Curious to know why I shallow fried dozens upon dozens of apple fritters by hand? Although I’d love to say “just for fun!”, I actually was helping to cater a lecture reception at UofT as part of a team of fellow volunteers from the Hot Yam!, the university’s volunteer-run vegan food collective. It’s a great little organization full of great people, several of whom helped keep me sane as I attempted to orchestrate the production of all these fritters in just under 4 hours. And we were actually able to finish right on time (yay!), getting to the lecture hall just as guests were starting to file in. We quickly set up our food, and we were ready to go!

In case you’re wondering, the lecture we were catering was part of a series of World Food Day events happening throughout the city this past week. Our particular event was a talk by Carolyn Steel called “Sitopia: Changing the World Through Food”. Carolyn was a charming speaker, and had a lot of enlightening things to say about the intimate relationship between food and the city. It was a great event, and I was really happy to be part of it!

At the end of the night, we left the event with both of our big bins empty and no fritters left uneaten. But that’s not really any surprise, because these fritters are just so darn good. Try them for yourself—you won’t be disappointed.

VeganMoFo #22/31

Until we eat again,

Willie

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Hell Yes: Chocomole (from Choosing Raw)

October 10, 2011

In my ever-expanding culinary repertoire, there is a small pantheon of what I’ve started calling my “baketivism” recipes—that is, vegan recipes which are so good and yet so healthy that every non-vegan simply must try them and see what they’re missing out on. This weekend, a new dish entered that pantheon:

That’s chocomole, folks—a portmanteau of ‘chocolate’ and ‘guacamole’, or in other words, an avocado-based chocolate pudding! I’m actually rather ashamed that it’s taken me this long to make this, since I first heard about chocomole on Choosing Raw when its recipe was posted over two years ago. But thanks to Gena’s more recent post on this spicy Mexican variation on the original, I was reminded of the delectable dessert treat I had since been neglecting and motivated to finally try it out for myself. And boy howdy am I glad I ever did.

As anyone who’s tried chocomole before can well attest, it is incredible: rich and full of chocolate-y goodness, without being overly sweet or at all heavy. What I really love, though, is how decadent it is while still being primarily just avocados and dates. In this way (and similar to the equally fabulous banana soft serve), it represents how vegan food can be mind-blowingly delicious while not being stuffed with crap—this pudding is actually totally good for you, too! And this is a lesson every non-vegan can benefit from: once people see how healthy, cruelty-free food can still be totally amazing, they will have less and less reason to eat anything else.

So if you haven’t tried it before, try it now. I certainly waited too long before making my first batch, and you should delay no further. Happy eating!

VeganMoFo #10/31

Until we eat again,

Willie

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Roasted Tomato Coconut Soup (from Oh She Glows)

October 8, 2011

Hi guys!

I’m here today with a quick recipe referral for a delicious soup I made last weekend courtesy of Oh She Glows: Creamy Roasted Tomato, Garlic, & Onion Coconut Soup. This mouthful of a recipe is also a recipe you’ll really want mouthfuls of: a superb fall soup with a deep complexity of flavor, which is nonetheless a total snap to make. You begin by simply roasting some tomatoes, garlic, and onions in your oven, and then you just mix those all together with some coconut milk, vegetable broth, and spices, and after a quick simmering, blend everything together into a creamy mélange. The flavor of this soup comes mainly from the roasting, but as everyone knows, roasted tomatoes are fantastic, and in addition, now is the perfect time for tomatoes, as they are still filling stands at your local farmers’ market.

The only thing more I’ll say about this recipe was it was a little on the spicy side, at least as I made it. I think this could easily be fixed by cutting back a 1/2 tsp of the garam masala and being a little less generous with the black pepper; also, I should’ve been more careful about not letting my roasted tomatoes burn as much as they did. Still, this is really only a very minor gripe; the soup was still totally fantastic, and I will gladly make it again in the future, as should you! Especially seeing as tomato season is not gonna last that much longer. Enjoy!

VeganMoFo #8/31

Until we eat again,

Willie

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