Wednesday, November 2, 2011
What dish would you most like to see veganized???
I am looking to expand my cooking skills and want to experiment with veganizing foods. Let me know what dish you crave that is not vegan friendly!
Saturday, April 16, 2011
Strawberry Chocolate Whole Wheat Muffins
As I have mentioned numerous times before, I am an extreme morning person. Somedays it actually becomes a problem, when its 4:30 am and I don't have class until 11:00. But luckily I put my time to good use. I go for a run, read, or make a date with my kitchen aid. This morning, I woke up to this wonderful Wisconsin weather, of rain. I was planning on going for a long run outside, since on Tuesday it was sweating in a t-shirt and shorts, but after taking one step outside, I set up camp in the kitchen. As the rain was pouring down, I was searching the cupboards for something sweet, yet perfect for breakfast. I am not much of a sweets person, but love to bake, so instead of making cupcakes, I ususally decide on muffins, which I did this morning. Also due to the awful winter all of America has had, we are definitely low on fruit, luckily I had frozen some strawberries a couple months back, and thought, hmmmm strawberry muffins sound delicious. I then remembered the delicious chocolate covered strawberries we had made a work the day before, and came up with chocolate strawberry muffins. I only put chocolate in half the batch, in case they didn't work out, but am now eating my non-chocolate chipped muffins with chocolate chips sprinkled on top. Another great thing about these delicious muffins, is they are whole wheat. They are hearty, filling and much better than anything you will find in the store. I decorated for the wonderful Easter season, so my sister could take some to school. So, next time your about to send your son or daughter out of the house with cupcakes, remember that muffins can be just as sweet, but much healthier :)
Ingredients:
1.5 cups whole wheat flour
1/2 cup turbinado sugar (granulated sugar works too!)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup non-dairy milk (I used cocnut milk, gives it a richer, creamy flavor, but any milk will work)
1/3 cup canola oil
1.5 teaspoon vanilla
1 cup strawberries sliced
1/2 cup chocolate (carob) chips
Preheat oven to 375 degrees. Spray muffins tin with non-stick spray. Mix the oil, milk and vanilla and set aside. In a mixing bowl, sift flour sugar, salt, baking powder, baking soda.
Add the wet ingredients to the dry, mix through. Fold in the starberries and chocolate chips. Fill muffin tins 3/4 of the way. Cook for about 12-15 minutes, or until a toothpick can be inserted and pulled out clean. Let cool and frost to your liking. I have added the mixture for my frosting.
Toppings for Bunny faces:
1/2 cup vegan cream cheese
1/2 cup powered sugar
1 teaspoon vanilla
Mix together, let sit in fridge for about a half hour. Cut mini marshmallows in half, coat one side with pink sprinkles. Use chocolate chips for the nose, and draw on pink wiskers. Enjoy your easter treats!
1.5 cups whole wheat flour
1/2 cup turbinado sugar (granulated sugar works too!)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup non-dairy milk (I used cocnut milk, gives it a richer, creamy flavor, but any milk will work)
1/3 cup canola oil
1.5 teaspoon vanilla
1 cup strawberries sliced
1/2 cup chocolate (carob) chips
Preheat oven to 375 degrees. Spray muffins tin with non-stick spray. Mix the oil, milk and vanilla and set aside. In a mixing bowl, sift flour sugar, salt, baking powder, baking soda.
Add the wet ingredients to the dry, mix through. Fold in the starberries and chocolate chips. Fill muffin tins 3/4 of the way. Cook for about 12-15 minutes, or until a toothpick can be inserted and pulled out clean. Let cool and frost to your liking. I have added the mixture for my frosting.
Toppings for Bunny faces:
1/2 cup vegan cream cheese
1/2 cup powered sugar
1 teaspoon vanilla
Mix together, let sit in fridge for about a half hour. Cut mini marshmallows in half, coat one side with pink sprinkles. Use chocolate chips for the nose, and draw on pink wiskers. Enjoy your easter treats!
Maple Syrup Granola
A great uncle works on a maple syrup farm during collecting season. I have been trying to get over there to help out and learn about the process, because I love maple syrup, but with the trouble in the weather here in Wisconsin, I didn't work out. Well now collecting is over, but I did get over to the farm the other day to pick up my big jar of syrup. I pure sweet delicousness is just wonderful. Ever since obtaining my quite large jar, I have been putting it on everything. Pancakes, "ice cream", and now decided to make some maple syrup granola.
I love oats and dried fruit, well and of couse nuts. So, I thought I would give it a try. It turned into a wonderful snack that my whole family loves. It's also great to gift bag for your food loving friends!
Ingredients:
3 cups oats
1 cup dried fruit (I used cranberries, but any will do)
1 cup nuts (again, any will work)
4 teaspoons cinnamon
1/2 cup maple syrup
4 tablespoons vegan butter
1/4 cup sugar (brown or white works)
Preheat the oven to 325 degrees. Spread your oats and nuts on a baking sheet, and toast for 15 minutes, making sure to stir every 5 minutes. While that is cooking, melt your butter in a pan. Add the cinnamon, maple syrup and sugar, continue to heat until all mixed. Keep on a low heat until read to use. After the oats and nuts are toasted, put in a large bowl, with the dried fruit. Pour the syrup mixture on top and mix throughly. Spread the mixture on a now greased cooking pan. Cook for another 15 minutes, stiring every 5. When the granola looks to have soaked up most of the liquid, it is ready to take out of the oven. Let cool for an hour or so. Store in a jar or sealed container until ready to enjoy on your yogurt, cereal, or as a snack! Enjoy :)
I love oats and dried fruit, well and of couse nuts. So, I thought I would give it a try. It turned into a wonderful snack that my whole family loves. It's also great to gift bag for your food loving friends!
Ingredients:
3 cups oats
1 cup dried fruit (I used cranberries, but any will do)
1 cup nuts (again, any will work)
4 teaspoons cinnamon
1/2 cup maple syrup
4 tablespoons vegan butter
1/4 cup sugar (brown or white works)
Preheat the oven to 325 degrees. Spread your oats and nuts on a baking sheet, and toast for 15 minutes, making sure to stir every 5 minutes. While that is cooking, melt your butter in a pan. Add the cinnamon, maple syrup and sugar, continue to heat until all mixed. Keep on a low heat until read to use. After the oats and nuts are toasted, put in a large bowl, with the dried fruit. Pour the syrup mixture on top and mix throughly. Spread the mixture on a now greased cooking pan. Cook for another 15 minutes, stiring every 5. When the granola looks to have soaked up most of the liquid, it is ready to take out of the oven. Let cool for an hour or so. Store in a jar or sealed container until ready to enjoy on your yogurt, cereal, or as a snack! Enjoy :)
Wednesday, March 23, 2011
Walnut Brushetta
My father is a huge Seinfeld fan. It is almost always playing in the background, if he is in the house. Well, if you watch Seinfeld religiously like he does, and we'll I do too, you must have seen the episode on the Calzone. Well, ever since that episode, my father has been telling me to make him calzones! So, tonight I am trying out calzones for the family. We like doing theme nights, and Italian is always a favorite so along with calzones I am making garlic bread and brushetta. Here is the recipe for the brushetta I just whipped up. This is a great appetizer or starter for any night, especially when you're featuring an Italian dish. The walnuts give it a nice taste and texture. Serve with a toasted baguette or some garlic bread to top them off just perfect!
3-4 small tomatoes, diced, heart removed
2 tablespoons chopped red onion
2 tablespoons walnuts, finely chopped
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
2 teaspoon lemons
Chopped the onion and tomatoes quite small and place in a small bowl. Still in the walnuts and spices, adding each to taste. Place in the fridge until ready to serve!
3-4 small tomatoes, diced, heart removed
2 tablespoons chopped red onion
2 tablespoons walnuts, finely chopped
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
2 teaspoon lemons
Chopped the onion and tomatoes quite small and place in a small bowl. Still in the walnuts and spices, adding each to taste. Place in the fridge until ready to serve!
Green Smoothies
Smoothies are breakfast are a great thing on the go. It is easy to whip up in the morning and take on your way to work or school. I even make them for my sister now seeing as breakfast is usually a meal she skips. Naked smoothies have become a daily routine of mine so I thought I would try whipping up one for myself. The Green Machine is by far my favorite and definitely the best in terms of nutrition and antioxidants. When my sister first saw me put this green liquid in front of her, she raised her eyebrows and was quite reluctant. But after I forced a sip out of her, she noticed it wasn't bad at all. She drank the entire thing before she even left the house. I even make them for a dessert now, instead of ice cream or cookies. They taste better and there is no guilt attached. Now, I may not get my dad to drink them, but I'll take what I can get, and my sister is probably the pickiest eater in the family. I didn't dare tell her it was good for her too!
For 2:
1 cup vegan milk (any kind will do)
1 cup vegan yogurt
2 cups fruit (I use a straberry, blueberry, raspberry blend)
1 cup kale and/or spinach
Combine all the ingredients in the blender and mix until all fruit chunks are gone. Serve for breakfast, a snack, or dessert.
For 2:
1 cup vegan milk (any kind will do)
1 cup vegan yogurt
2 cups fruit (I use a straberry, blueberry, raspberry blend)
1 cup kale and/or spinach
Combine all the ingredients in the blender and mix until all fruit chunks are gone. Serve for breakfast, a snack, or dessert.
Stir Fry....for breakfast??? Just call it tofu scrambler....
I recently read the wonderful book The Blue Zones. If you haven't read it, I strongly encourage it. It is a light, fast read but an inspiration. It takes you across the globe to the four healthiest areas in the world. After reading that book, I went straight out and bought every thing mentioned in there. One big thing that I needed to work on was breakfast. I had always loved breakfast food, but being a college student, I would usually roll out of bed at the last possible second in order to make it to my 8:00 am class, leaving no time to eat in the morning. But after reading about the importance of breakfast, and how it should be the biggest meal of the day, I made a serious attempt to wake up early and make myself a large, hearty breakfast. First on the agenda: Tofu Scrambler. This combination of vegetables and spices is a sure thing to get you going in the morning, and it fills me up for my busy day. I rarely start a day without it now.
Ingredients:
2 tablespoons olive oil
1 cup cubed tofu (when cooking tofu, pressing it with paper towel soaks up the excess water, and allows the tofu to soak up more of the sauces while cooking)
1/2 cup mushrooms
3 asparagus
1/4 cup chopped pepper
1 small tomato, diced
3 tablespoons onion
1/4 cup califlower
1/2 cup chopped red cabbage
2 teaspoons lemon juice
1 teaspoon parsley
dash cayenne pepper
2 teaspoons tumeric
2 tablespoons ground flax seed
In a small skillet, heat the olive oil. Add all the vegetables and bring to a sizzle. Add the spices and continue to cook. I usually find it is a little soup for my liking, so after removing it from the heat, sprinkle on the flaxseed and mix it in. It soaks up the excess juice and adds a great amount of Omegas to start your day. Serve while whole wheat toast, or a green smoothie (recipe to come next) and enjoy a perfect energy booster to start your day!
Ingredients:
2 tablespoons olive oil
1 cup cubed tofu (when cooking tofu, pressing it with paper towel soaks up the excess water, and allows the tofu to soak up more of the sauces while cooking)
1/2 cup mushrooms
3 asparagus
1/4 cup chopped pepper
1 small tomato, diced
3 tablespoons onion
1/4 cup califlower
1/2 cup chopped red cabbage
2 teaspoons lemon juice
1 teaspoon parsley
dash cayenne pepper
2 teaspoons tumeric
2 tablespoons ground flax seed
In a small skillet, heat the olive oil. Add all the vegetables and bring to a sizzle. Add the spices and continue to cook. I usually find it is a little soup for my liking, so after removing it from the heat, sprinkle on the flaxseed and mix it in. It soaks up the excess juice and adds a great amount of Omegas to start your day. Serve while whole wheat toast, or a green smoothie (recipe to come next) and enjoy a perfect energy booster to start your day!
Tuesday, March 22, 2011
Jumbalaya....part two
Ah, finally made it to the computer after a delicious dinner. The Jumbalaya turned out absolutely wonderfully! This southern dish hits the vegan dinner table and does not disappoint. Like I mentioned in the last post, I had sausage on the side for my meat eating family, but if you're vegan like me, this dish is sure to become a part of your monthly dish list. I didn't add any vegan meat, just because I don't particularly like it, and try to stay away from processed foods like that, but vegan sausage, chicken, or any other meat would be great in this dish! Mine turned out a little spicy, which I love, but just a note, in case you don't care for spice. I enduldged in this dish, spoonful after spoonful. Hope you enjoy this fabulous dish, I was so glad there were leftovers, and plan on making it again soon. So, in honor of my vegan friend, Dan. Thank you for bringing me the Lousiana style cooking!
1/4 cup olive oil
1/2 chopped white onion
1/2 chopped green pepper (or multi colored)
1 cup mushrooms
3 cloves minced garlic
5 stalks chopped celery
5 chopped tomatoes
2 cups vegetable stock
3 cups brown rice, cooked
3 bay leaves
1 teaspoon paprika
1/4 cayenne
1/4 teaspoon garlic powder
2 teaspoon thyme
1 tablespoon lemon juice
In a large skillet, sautee the onions, peppers, garlic, celery, and mushrooms, in the olive oil. Cook until onions are transparent. Add all the seasoning and stir well. Add the tomatoes, broth, and and rice and continue to cook. Lower the heat to low, and let simmer. Add any vegan meat you like and enjoy! Pretty simple to make, but all the spices make it taste super complicated. Play around with spices and vegetables to fit your taste!
1/4 cup olive oil
1/2 chopped white onion
1/2 chopped green pepper (or multi colored)
1 cup mushrooms
3 cloves minced garlic
5 stalks chopped celery
5 chopped tomatoes
2 cups vegetable stock
3 cups brown rice, cooked
3 bay leaves
1 teaspoon paprika
1/4 cayenne
1/4 teaspoon garlic powder
2 teaspoon thyme
1 tablespoon lemon juice
In a large skillet, sautee the onions, peppers, garlic, celery, and mushrooms, in the olive oil. Cook until onions are transparent. Add all the seasoning and stir well. Add the tomatoes, broth, and and rice and continue to cook. Lower the heat to low, and let simmer. Add any vegan meat you like and enjoy! Pretty simple to make, but all the spices make it taste super complicated. Play around with spices and vegetables to fit your taste!
Jumbalaya...part one.
This past Thanksgiving, I got the wonderful pleasure of visiting a friend in New Orleans. I had never been to Louisiana before and my excitement was killing me on the plane ride down. Thank goodness the trip was only 2 hours. I read a magazine about what to do there, and more importantly what to eat. I knew it was a state that relied heavily on shrimp, sausage, and beans, but I was still more than ready to learn all about their cooking.
On one of the first days there we hit up the Cooking Museum. Now my friend, Dan, was didn't seem as excited as me, but sharing my love for food he made a serious attempt to look excited. And for that, I thank him. It was probably a bit easy to be happy also, because he knew I would be trying out the many things I learned, and he would be force fed (well it is pretty hard to force feed him) but anyway, we trudged on. The museum was a great display of what Louisiana has to offer in the form of food. I stared up at all the posters reading, trying to memorize every word.
Now, I know what you're thinking. It's impossible to be a vegan in the south. And for that, you would be pretty correct. I have to admit we lived off of subway and falafels. But did manage to find a couple great places to eat along the way. But what I was more excited about was learning to cook these dishes at home sometime, and I promised Dan that whenever he came to visit Wisconsin again, I would know how to make Jumbalaya, red beads and rice, and gumbo. Well, obviously months have passed, and I sadly have to admit that I have not had a chance to make Jumbalya, but when I was looking for a dish to make my family this week, I came across a recipe for it. Unfortunately, I am still in the process of making it and do not have my recipe quite yet, but I am just too excited to contain my self. My vegetables are cooking, and found this was the only thing that I would do to occupy my time, without eating the entire pot before it was even ready.
Now, if you read any of my previous posts, you are well aware that my family are meat eaters, so to suit their needs, and mine, I have come up with a brilliant plan. Well, it's really quite simple. I am making my delicious vegan stew, fully equipped with veggie broth, piles of vegetables, and without meat. I am then taking out my share (or probably more than my share, cuz I know I will want leftovers) and then adding some sausage to theirs. Pretty smart, I know. This allows me to only dirty one pan, and only have to make on batch. Honestly, I could probably put vegan chirizo in it and my family might not notice, but the other night at dinner my dad asked it he was eating real meatballs, so I feel he may be on to me. And, if he sees me biting into a piece of "meat" he probably would push the dish aside. But nonetheless, I get to eat my jumbalaya! Finally! I will post my recipe tonight....probably awhile after dinner because I won't be able to move from the amount of food in my stomach. And, I have fresh herbed bread baking right now. Only if you could smell my kitchen!
On one of the first days there we hit up the Cooking Museum. Now my friend, Dan, was didn't seem as excited as me, but sharing my love for food he made a serious attempt to look excited. And for that, I thank him. It was probably a bit easy to be happy also, because he knew I would be trying out the many things I learned, and he would be force fed (well it is pretty hard to force feed him) but anyway, we trudged on. The museum was a great display of what Louisiana has to offer in the form of food. I stared up at all the posters reading, trying to memorize every word.
Now, I know what you're thinking. It's impossible to be a vegan in the south. And for that, you would be pretty correct. I have to admit we lived off of subway and falafels. But did manage to find a couple great places to eat along the way. But what I was more excited about was learning to cook these dishes at home sometime, and I promised Dan that whenever he came to visit Wisconsin again, I would know how to make Jumbalaya, red beads and rice, and gumbo. Well, obviously months have passed, and I sadly have to admit that I have not had a chance to make Jumbalya, but when I was looking for a dish to make my family this week, I came across a recipe for it. Unfortunately, I am still in the process of making it and do not have my recipe quite yet, but I am just too excited to contain my self. My vegetables are cooking, and found this was the only thing that I would do to occupy my time, without eating the entire pot before it was even ready.
Now, if you read any of my previous posts, you are well aware that my family are meat eaters, so to suit their needs, and mine, I have come up with a brilliant plan. Well, it's really quite simple. I am making my delicious vegan stew, fully equipped with veggie broth, piles of vegetables, and without meat. I am then taking out my share (or probably more than my share, cuz I know I will want leftovers) and then adding some sausage to theirs. Pretty smart, I know. This allows me to only dirty one pan, and only have to make on batch. Honestly, I could probably put vegan chirizo in it and my family might not notice, but the other night at dinner my dad asked it he was eating real meatballs, so I feel he may be on to me. And, if he sees me biting into a piece of "meat" he probably would push the dish aside. But nonetheless, I get to eat my jumbalaya! Finally! I will post my recipe tonight....probably awhile after dinner because I won't be able to move from the amount of food in my stomach. And, I have fresh herbed bread baking right now. Only if you could smell my kitchen!
Chai Cupcakes!!!
Now, although I can admit that I am addicted to coffee, (I just don't function the same without it, and know there are plenty of you who agree with me) but my weakness in the coffee shop lies in no other than, Chai Lattes. I will admitt it is my to go drink. I brightens my day when coffee just isn't doing it. So, of course I was more than excited to run across: Chai Cupcakes. I found it in the book, Vegan Cupcakes Take Over the World, which is just a marvelous book I might add! So, I had to give it a whirl. I made a few changes simply out of my preference, but must say they turned out great! If you love Chai as much as I do, or are looking for a different kind of dessert, look no further. This spiced up cupcake is no ordinary cupcake.
1 cup almond milk (any vegan milk will work, I just love almond milk)
4 bags black tea (I used a Chai Black tea, just to emphasize the chai)
1/4 cup canola oil
1/2 cup soy yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (this can be left out, I am just a big fan of it in my cooking)
1/2 cup granulated sugar
1/2 cup white flour
3/4 cups whole wheat flour (you can easily use all white flour, I just preferr some wheat)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon cloves
Preheat the oven to 375 degrees. Line cupcake tin with cupcake liners. In a small pot heat the milk, just before it begins to boil remove and add the tea bags. Let sit for about 15 minutes.
In a large bowl, add the wet ingredients. Including the milk/tea mixture. Beat together until evenly mixed. Add the dry ingredients in a separate bowl. Then mix this into the wet mixture until all the lumps are gone and color in consistent througout. Fill your tin about 3/4 of the way. Insert into the over, and bake for about 20 minutes. The cupcakes are done when a toothpick can be inserted in the middle, and it comes out clean. Let to cupcakes completely cool and then add this delicious frosting:
1 package vegan cream cheese
1/3 cup confectioner's sugar
1 teaspoon vanilla extract
Whip together to form a delcious topping.
1 cup almond milk (any vegan milk will work, I just love almond milk)
4 bags black tea (I used a Chai Black tea, just to emphasize the chai)
1/4 cup canola oil
1/2 cup soy yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (this can be left out, I am just a big fan of it in my cooking)
1/2 cup granulated sugar
1/2 cup white flour
3/4 cups whole wheat flour (you can easily use all white flour, I just preferr some wheat)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon cloves
Preheat the oven to 375 degrees. Line cupcake tin with cupcake liners. In a small pot heat the milk, just before it begins to boil remove and add the tea bags. Let sit for about 15 minutes.
In a large bowl, add the wet ingredients. Including the milk/tea mixture. Beat together until evenly mixed. Add the dry ingredients in a separate bowl. Then mix this into the wet mixture until all the lumps are gone and color in consistent througout. Fill your tin about 3/4 of the way. Insert into the over, and bake for about 20 minutes. The cupcakes are done when a toothpick can be inserted in the middle, and it comes out clean. Let to cupcakes completely cool and then add this delicious frosting:
1 package vegan cream cheese
1/3 cup confectioner's sugar
1 teaspoon vanilla extract
Whip together to form a delcious topping.
Veggie Paninis
Like promised, I let you in on my favorite panini. While cooking those turkey reubens for my family, my mouth was watering. No, I wasn't missing meat, or cheese. I was too excited about eating my own panini. As I was cooking these meat filled, cheese lathered sandwiches, I was picturing the perfect panini in my head.
Again, I have been dying to use my new panini press, and seeing as when I usually make veggie paninis, the ingredients seem to fall out, all over my stove, I knew my new panini press would conquer all. So, here is my mouth watering combination that even had my mom take a double look.
2 slices marble rye bread
1/2 cup hummus (check out my sun dried tomato recipe, it works great for this!)
1/2 cup spinach
handful of each of the following (now remeber, I am only making one, this is easy to make for a whole group)
red cabbage, musrooms, tomatoes, green peppers, and onions. I know this recipe isn't very precise, but it is easy to eyeball how much one sandwich would fit, and if it doesn't all fit in one, it can easily be saved for later.
In a small skillet, sautee the veggies, (not the humms) in olive oil. When they all start to steam and the onions turn transparent, they are ready. While these are heating up though, get your sandwich ready. Brush olive oil on both sides of your bread. Add 1/2 cup of hummus to the insides of both pieces, and spread evenly. Transfer your heated veggies to the bread, add fresh spinach and cover with the other slice. Place on the hot pan and cover with the panini press. Allow bottom bread to brown and flip, repeating on the other side. Remove from heat and eat. The grilled hummus is by far my favorite part! I had it as the Weather Center, in Sheyboygan, WI, and fell in love immediately. This sandwich is sure to become a stable in your diet! Like I mentioned, it is great served with chili (for a great vegan chili, check out my recipe) also great with a salad or fries. Enjoy!
Again, I have been dying to use my new panini press, and seeing as when I usually make veggie paninis, the ingredients seem to fall out, all over my stove, I knew my new panini press would conquer all. So, here is my mouth watering combination that even had my mom take a double look.
2 slices marble rye bread
1/2 cup hummus (check out my sun dried tomato recipe, it works great for this!)
1/2 cup spinach
handful of each of the following (now remeber, I am only making one, this is easy to make for a whole group)
red cabbage, musrooms, tomatoes, green peppers, and onions. I know this recipe isn't very precise, but it is easy to eyeball how much one sandwich would fit, and if it doesn't all fit in one, it can easily be saved for later.
In a small skillet, sautee the veggies, (not the humms) in olive oil. When they all start to steam and the onions turn transparent, they are ready. While these are heating up though, get your sandwich ready. Brush olive oil on both sides of your bread. Add 1/2 cup of hummus to the insides of both pieces, and spread evenly. Transfer your heated veggies to the bread, add fresh spinach and cover with the other slice. Place on the hot pan and cover with the panini press. Allow bottom bread to brown and flip, repeating on the other side. Remove from heat and eat. The grilled hummus is by far my favorite part! I had it as the Weather Center, in Sheyboygan, WI, and fell in love immediately. This sandwich is sure to become a stable in your diet! Like I mentioned, it is great served with chili (for a great vegan chili, check out my recipe) also great with a salad or fries. Enjoy!
Reubens: Turkey
Ah, spring break. I have an entire week off and am basking in my laziness. But aside from laying on the couch reading countless books, newspapers, and magazines, I get the wonderful job of cooking dinner for my meat eating family. My dad is a meat and potatoes kind of guy, and could probably live off of pizza, summer sausage, and hamburgers....not much left for the cooking imagination of mine. My mother is always up for trying anything and likes the idea of cutting out meat in some of her meals, so she at least tried my dishes without giving me a quizical look first. As for my younger sister, she tried cutting out meat once. It last two days. On the third day she claimed of being light headed and dizzy, blamed on the absent of meat in her diet. She has never tried it again. She doesn't eat all meat, seeing as pigs are her favorite animal, I never have to deal with pork or bacon, but I wouldn't dare try to serve her vegan chili. But anyway, this brings me to my dilemma of cooking for the week.
I search my cookbooks front to back, and check out some of my favorite websites, looking for something that I can put in front of my family. The first thing that catches my eye: reubens! I would consider this a dressed up sandwich. My family loves coleslaw and cheese. How bad could this be?
So, Monday Night: Turkey Reubens, vegan chili, and fresh bread. I also just got a wonderful handheld panini press, and can't wait to use it! As for myself, I whipped up a vegan bowl of goodies, and grilled it just the same. So, meat eaters and vegans can eat at the same dinner table. Who would have thought? Enjoy!
Turkey Reubens:
I got this recipe from a favorite of mine: Mr. Bobby Flay. So, if you trust his recipe more than mine (no hard feelings) check his out: http://www.buttermilkpress.com/blog/bobby-flay-turkey-reuben-recipe/
But I made a few alterations, and my family seemed to enjoy just as well.
1 half head cabbage (thinly sliced)
1 cup sliced red cabbage
1 large carrot thinly sliced
3/4 cup mayo (using vegan mayo works great if your looking for a healthier, or vegan alternative!)
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon pepper
After slicing your "coleslaw mix" add it to a large bowl. In a separate bowl, add the mayo, ketchup, vinegar, mustard, pepper, and salt. After ingredients are mixted together, pour over slaw and mix throughly. Place in the fridge to let the cabbage mix soak in the mayo. While this is sitting, get your sandwich fix-ins ready. For my turkey ones I used the following:
8 slices marble rye bread (but any bread would work, I just feel this had a great taste to add)
8 thin slices of co-jack cheese (usually swiss is used on reubens, but my family isn't too keen on swiss, and co-jack is always a house favorite)
Tomato slices
Melt a half stick of butter with 1/4 olive oil.
In a flat skillet, spray with cooking spray or lightly oil, turn the heat to medium. Place panini press in the pan to also heat, (if you don't have a panini press, it works just the same, just make sure to press on the on sandwich with a spatula, to ensure the cheese will melt) While your stove is heating, assemble your sandwhiches. Using a pastry brush, brush the butter/oil mix onto each side of the bread. This will ensure I nice crisp outside without burning. Layer a slice of cheese, 2 or 3 slices of turkey, 2 tomato slices, about 1/2 cup coleslaw, and another piece of cheese. Place the sandwich on the hot pan, and place panini press on top. After a few minutes, or until the cheese on the bottom starts to melt, flip the sandwich over, and again, press the top.
Meanwhile, turn on the oven to 250 degrees. When each panini is finished cooking, set on a baking sheet inside the oven to help the cheese continue to melt, and to keep the sandiwiches warm while you cook the others. Serve these delicious reubens with chili and bread like I did, or they are also great paired with a heartly salad or french fries!
I search my cookbooks front to back, and check out some of my favorite websites, looking for something that I can put in front of my family. The first thing that catches my eye: reubens! I would consider this a dressed up sandwich. My family loves coleslaw and cheese. How bad could this be?
So, Monday Night: Turkey Reubens, vegan chili, and fresh bread. I also just got a wonderful handheld panini press, and can't wait to use it! As for myself, I whipped up a vegan bowl of goodies, and grilled it just the same. So, meat eaters and vegans can eat at the same dinner table. Who would have thought? Enjoy!
Turkey Reubens:
I got this recipe from a favorite of mine: Mr. Bobby Flay. So, if you trust his recipe more than mine (no hard feelings) check his out: http://www.buttermilkpress.com/blog/bobby-flay-turkey-reuben-recipe/
But I made a few alterations, and my family seemed to enjoy just as well.
1 half head cabbage (thinly sliced)
1 cup sliced red cabbage
1 large carrot thinly sliced
3/4 cup mayo (using vegan mayo works great if your looking for a healthier, or vegan alternative!)
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon pepper
After slicing your "coleslaw mix" add it to a large bowl. In a separate bowl, add the mayo, ketchup, vinegar, mustard, pepper, and salt. After ingredients are mixted together, pour over slaw and mix throughly. Place in the fridge to let the cabbage mix soak in the mayo. While this is sitting, get your sandwich fix-ins ready. For my turkey ones I used the following:
8 slices marble rye bread (but any bread would work, I just feel this had a great taste to add)
8 thin slices of co-jack cheese (usually swiss is used on reubens, but my family isn't too keen on swiss, and co-jack is always a house favorite)
Tomato slices
Melt a half stick of butter with 1/4 olive oil.
In a flat skillet, spray with cooking spray or lightly oil, turn the heat to medium. Place panini press in the pan to also heat, (if you don't have a panini press, it works just the same, just make sure to press on the on sandwich with a spatula, to ensure the cheese will melt) While your stove is heating, assemble your sandwhiches. Using a pastry brush, brush the butter/oil mix onto each side of the bread. This will ensure I nice crisp outside without burning. Layer a slice of cheese, 2 or 3 slices of turkey, 2 tomato slices, about 1/2 cup coleslaw, and another piece of cheese. Place the sandwich on the hot pan, and place panini press on top. After a few minutes, or until the cheese on the bottom starts to melt, flip the sandwich over, and again, press the top.
Meanwhile, turn on the oven to 250 degrees. When each panini is finished cooking, set on a baking sheet inside the oven to help the cheese continue to melt, and to keep the sandiwiches warm while you cook the others. Serve these delicious reubens with chili and bread like I did, or they are also great paired with a heartly salad or french fries!
Sun dried tomato hummus, hold the tahini....
I can't really remember when I started my love for hummus, I think it was even before becoming vegetarian. I work at a Organic Cafe on campus, and hummus was the staple of most of our veggie pitas, paninis, and wraps, and somewhere along the way it found me. The creamy taste of chickpeas combined with garlic (another obsession of mine) had me loading up everything with this new found love. I can even recall the first time I had a couple of my roommates to try it. None of them are vegans, or even vegetarians for that matter, but soon multiple tubs of hummus, in every flavor, were stacked in our fridge.
I started making my own hummus a couple years ago, and love playing with different things to put in them. I had always used tahini but one day came across a recipe without, so I thought I would venture with tahini-less hummus. This is the latest one I came up with. I was a request from my mother. She liked the taste of hummus, but felt my plain lemon garlic, just didn't have enough flavor for her. So, after rattling off a couple of veggie options, she though sun dried tomatoes sound delightful. This wasn't too far fecthed seeing as there are thousands of recipes out there with this, but I added a couple more ingredients to really give it a kick.
I add this to absolutely everything. From veggies wraps to lathering it up on pita chips, this is sure not to disappoint.
Sundried Tomato Hummus:
1 can garbanzo beans/ or chickpeas (if cooking yourself, about 2 cups cooked beans should work)
2 tablespoons lemon juice
2 cloves minced garlic
1/4 cup sun dried tomatoes (I have actually found a sun dried tomato pesto that works great too!)
1 teaspoon cumin
1 tablespoon rosemary
Olive oil
In a food processor, combine beans, lemon juice, and garlic. Once this forms a nice puree, add the rest of the ingredients. While processing, slowly add olive oil until mixture reaches the thickness, and creaminess that you want. Process until all is evenly mixed. I find putitng it in the fridge for a little while before eating thickens it up a bit. It also lets the flavors work into the mixture. Serve with chips or on your next sandwhich! Enjoy! `
I started making my own hummus a couple years ago, and love playing with different things to put in them. I had always used tahini but one day came across a recipe without, so I thought I would venture with tahini-less hummus. This is the latest one I came up with. I was a request from my mother. She liked the taste of hummus, but felt my plain lemon garlic, just didn't have enough flavor for her. So, after rattling off a couple of veggie options, she though sun dried tomatoes sound delightful. This wasn't too far fecthed seeing as there are thousands of recipes out there with this, but I added a couple more ingredients to really give it a kick.
I add this to absolutely everything. From veggies wraps to lathering it up on pita chips, this is sure not to disappoint.
Sundried Tomato Hummus:
1 can garbanzo beans/ or chickpeas (if cooking yourself, about 2 cups cooked beans should work)
2 tablespoons lemon juice
2 cloves minced garlic
1/4 cup sun dried tomatoes (I have actually found a sun dried tomato pesto that works great too!)
1 teaspoon cumin
1 tablespoon rosemary
Olive oil
In a food processor, combine beans, lemon juice, and garlic. Once this forms a nice puree, add the rest of the ingredients. While processing, slowly add olive oil until mixture reaches the thickness, and creaminess that you want. Process until all is evenly mixed. I find putitng it in the fridge for a little while before eating thickens it up a bit. It also lets the flavors work into the mixture. Serve with chips or on your next sandwhich! Enjoy! `
Monday, March 21, 2011
Breakfast Burritos!
One morning I came back from a long run, the weather is finally starting to warm up and the air was nice a crisp. I started digging through the pantry and came across a favorite of mine: refried beans. I used to hate these mushed up, brown beans, but since cutting out meat, I have grown to love them. I began to think of what I could make with these. I didn't really want nachos, it was 9:00 am. But something I had never made myself was a breakfast burrito. It sounded absolutely wonderful. I grabbed a skillet and warmed up some olive oil. I cut up about a handful each of onions, green peppers, and tomatoes. And threw some corn in. Now remember, I am only making this for one person, but it is pretty easy to eyeball enough stuff to put in the skillet. Also remember, you are going to smoother this thing with beans. But anyway. I sauteed them until all were sizzling hot, and turned on my convection oven to warm up.
I took out my whole wheat tortillas, and layered beans, and a big heap of steaming hot veggies. Also a great idea, vegan cheese, but I didn't have any on hand. After layering your goodies, fold in the sides first, and then carefully wrap your burrito. Take a piece of tin foil and wrap the burrito. Place this in you oven or convection oven, at 375 degrees for about ten minutes. I put it in the oven because it gives the wrap a chance to crisp up, and this way everything is the same temperature when you eat it. Also, if you put cheese on it, the cheese can then melt into everything else.
I have made this many times since then, and can definitely say it is a stable in my breakfast pattern. The best part about these, is they are universal to whatever vegetables you have laying around. I even made one for my meat eating mother, and she couldn't get enough. I have made them three times since then for her, each time better than the last.
Now, if you get big enough wraps these are a meal in themselves, and can be served at any time of the day! I usually just pair it with a side of fruit or rice if for dinner, and I guarantee everyone at the table will be stuffed! This is a wonderful simply meal for vegans and meat eaters alike! Try it out on your family tonight!
I took out my whole wheat tortillas, and layered beans, and a big heap of steaming hot veggies. Also a great idea, vegan cheese, but I didn't have any on hand. After layering your goodies, fold in the sides first, and then carefully wrap your burrito. Take a piece of tin foil and wrap the burrito. Place this in you oven or convection oven, at 375 degrees for about ten minutes. I put it in the oven because it gives the wrap a chance to crisp up, and this way everything is the same temperature when you eat it. Also, if you put cheese on it, the cheese can then melt into everything else.
I have made this many times since then, and can definitely say it is a stable in my breakfast pattern. The best part about these, is they are universal to whatever vegetables you have laying around. I even made one for my meat eating mother, and she couldn't get enough. I have made them three times since then for her, each time better than the last.
Now, if you get big enough wraps these are a meal in themselves, and can be served at any time of the day! I usually just pair it with a side of fruit or rice if for dinner, and I guarantee everyone at the table will be stuffed! This is a wonderful simply meal for vegans and meat eaters alike! Try it out on your family tonight!
Sunday, February 27, 2011
Apple Muffins
At 5:30 this morning, I lay on the couch, wide awake. After tossing and turning, reluctant to get up so early, I finally roll off. I, half zombie like, check my e-mail, facebook, and blog. Knowing, that not much has gone on since I went to bed last night. My sister lays motionless of the living room floor, I envy here ability to sleep in. Well, sometimes that is. During the week I am more than glad that I can get up at 6, make a wonderful breakfast, shower, and still get to class before 8. It is mornings like this that I hate her. I wish I too was still sleeping, but being an early bird is something I clearly get from my parents. 'Cause, as I mentioned, it is just 5:30 am, and they are both no where to be seen. Both probably left for work a good half hour ago. Thank mom and dad!
Well, enough about complaining. I figure that since I am up I might as well get some use out of it. I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt. I dig through my cook book and cupboards, trying to find something to whip together. I made pancakes on Friday, so I'm thinking muffins sound great. I have been trying to make some big fluffy vegan ones, and today feels like a perfect day. We have a couple soft apples that will work just fine. I must say, they turned out quite delicious! Perfect breakfast for anyone :)
Apple, Cinnamon, Walnut Whole Wheat Muffins!
Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut
Preheat oven to 350 degrees. Peel, core, and chop apples into small cubes or grate them into a bowl. Add the soy milk, sugar, and oil, fold together. In a separate bowl, add the flours, baking powder, salt, and cinnamon. Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly. Add the walnuts, and fold in. Lightly spray a muffin tin and fill 3/4 fill. Bake in the oven for about 25 minutes. The muffins will be golden brown when ready. Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:
Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice
With a beater, food processer, or blender, add all ingredients together and whip until smooth. Add to your muffins and enjoy!
Well, enough about complaining. I figure that since I am up I might as well get some use out of it. I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt. I dig through my cook book and cupboards, trying to find something to whip together. I made pancakes on Friday, so I'm thinking muffins sound great. I have been trying to make some big fluffy vegan ones, and today feels like a perfect day. We have a couple soft apples that will work just fine. I must say, they turned out quite delicious! Perfect breakfast for anyone :)
Apple, Cinnamon, Walnut Whole Wheat Muffins!
Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut
Preheat oven to 350 degrees. Peel, core, and chop apples into small cubes or grate them into a bowl. Add the soy milk, sugar, and oil, fold together. In a separate bowl, add the flours, baking powder, salt, and cinnamon. Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly. Add the walnuts, and fold in. Lightly spray a muffin tin and fill 3/4 fill. Bake in the oven for about 25 minutes. The muffins will be golden brown when ready. Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:
Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice
With a beater, food processer, or blender, add all ingredients together and whip until smooth. Add to your muffins and enjoy!
Saturday, February 26, 2011
Schmoopie's Aprons
Call or e-mail to order! Phone: (920) 645-1525; e-mail: jackielutze@yahoo.com
All aprons from Schmoopie's Designs: $23.99 +shipping
The aprons are all double sided, so they are more durable and not cheaply made. I ensure you they are high quality and worth every penny. I don't cook anything without mine!
Don't see a design that you like? I am up for suggestions! Let me know colors and/or a pattern and I will definitely see what I can find for fabirc. I want you be love your apron, so if you have something in mind, we can definitely work together to get you what you're looking for!
Monday, February 21, 2011
Polka Dots Apron
Schmoopie's Design: (920) 645-1525
Homemade Aprons!!!
Buisness Phone: (920) 645-1525
Saturday, February 19, 2011
Red Velvet Cupcakes
Since I am still in school, I usually don't have the time (or money) to bake batches upon batches of goodies. But, that is ONE of the many perks of coming home to my parents house for the weekend. I had a pretty busy, and stressful, week or two, or three, at school and I knew that perfect way to relax was bake my way through the weekend. I had a couple recipes in mind that I wanted to try, and now two days later, I have quite a lot to show for it. The first thing on my list, Red Velvet Cupcakes.
I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge. It is moments like this that it is bitter sweet being vegan. I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte. But after many weeks of restraining myself, I put matters into my own hands. I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!
I got home Thursday night, and begged my mom to run to the grocery store with me. I simply couldn't handle the temptations anymore. I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own. I simply couldn't get the ingredients together fast enough.
My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one! And my picky sister has had quite a few over the last two days. They definitely don't last long in our house!
1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring
First, preheat the oven to 350 degrees. While the kitchen heats up gather up your ingredients.
In a small bowl, mix the almond milk and vinegar and set aside. Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl. Mix the oil, vanilla extract, and almond extract. Slowly add the dry ingredients until well blended. I find adding the red food coloring to the almond milk/ cider mixture works the best. After you have reached a good red color, at that to the rest of the batter. It may seem a bit runny, but I assure you it will cook just fine!
Fill cupcake tin about 3/4 of the way full. Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!
Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar
Mix the cream cheese and sugar together. Add a little milk until you get the thickness that you desire. Keep the color white and play with some more food coloring! Top you now cooled cupcakes and enjoy!
I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge. It is moments like this that it is bitter sweet being vegan. I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte. But after many weeks of restraining myself, I put matters into my own hands. I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!
I got home Thursday night, and begged my mom to run to the grocery store with me. I simply couldn't handle the temptations anymore. I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own. I simply couldn't get the ingredients together fast enough.
My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one! And my picky sister has had quite a few over the last two days. They definitely don't last long in our house!
1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring
First, preheat the oven to 350 degrees. While the kitchen heats up gather up your ingredients.
In a small bowl, mix the almond milk and vinegar and set aside. Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl. Mix the oil, vanilla extract, and almond extract. Slowly add the dry ingredients until well blended. I find adding the red food coloring to the almond milk/ cider mixture works the best. After you have reached a good red color, at that to the rest of the batter. It may seem a bit runny, but I assure you it will cook just fine!
Fill cupcake tin about 3/4 of the way full. Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!
Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar
Mix the cream cheese and sugar together. Add a little milk until you get the thickness that you desire. Keep the color white and play with some more food coloring! Top you now cooled cupcakes and enjoy!
Saturday, February 12, 2011
Stuffed Mushrooms
I work at a Cafe on my school's campus, where I can credit most of my love for cooking. At work this past week my boss was catering an event for some professors and I can to work to find the kitched filled with the smell of baking mushrooms. I went over to where my boss was working and wanted to eat every stuffed mushroom on the plate. Unfortunately, they were loaded with cheese but I knew exactly what I was making for supper. I have listed the vegan recipe, but then footnoted additions for a non vegan version.
Ingredients:
1 package of large mushrooms
2 cloves minced garlic
1/8 chopped onion
1/4 cup chopped spinach
4 oz tofu
2 tsp lemon juice
1 cup tomato sauce
2 tblsp olive oil
1 tblsp oregano
Pick out the largest of the mushrooms from the container leaving the 4 smallest . Carefully scoop out the steam with a spoon, leaving a hole for filling. Then chop up 4 mushrooms. Add the chopped garlic, onion, and spinach to the mushrooms. Heat a skillet with some olive oil and sautee the vegetables. Add the lemon juice and tofu until sizzling. Put the mixture into the holes of the whole mushrooms.
Mix the tomato sauce and olive oil and put on the bottom of a oven pan. I used a bread pan because I only made a few, but a cookie sheet or anything else with a edge. Put the stuffed mushrooms on the bottom of the pan. Add the tomato sauce and drizzle some over the mushrooms. Pop them into the oven at 350 degrees for about 15 minutes, or until the sauce is sizzling. Remove from the oven, scoop out the mushrooms and drizzle with the sauce from the pan. Great served over pasta or just as is!
For a non vegan version:
stuffing ingredients:
1/4 cup chopped mushrooms
1/8 cup chopped spinach
2 tblsp garlic
2 tblsp parmeasan
Splash of cream or milk
Sautee all the vegetables in the cream. After removed from heat, add the cheese and stuff the mushrooms. Continue the rest of the process. Enjoy :)
Ingredients:
1 package of large mushrooms
2 cloves minced garlic
1/8 chopped onion
1/4 cup chopped spinach
4 oz tofu
2 tsp lemon juice
1 cup tomato sauce
2 tblsp olive oil
1 tblsp oregano
Pick out the largest of the mushrooms from the container leaving the 4 smallest . Carefully scoop out the steam with a spoon, leaving a hole for filling. Then chop up 4 mushrooms. Add the chopped garlic, onion, and spinach to the mushrooms. Heat a skillet with some olive oil and sautee the vegetables. Add the lemon juice and tofu until sizzling. Put the mixture into the holes of the whole mushrooms.
Mix the tomato sauce and olive oil and put on the bottom of a oven pan. I used a bread pan because I only made a few, but a cookie sheet or anything else with a edge. Put the stuffed mushrooms on the bottom of the pan. Add the tomato sauce and drizzle some over the mushrooms. Pop them into the oven at 350 degrees for about 15 minutes, or until the sauce is sizzling. Remove from the oven, scoop out the mushrooms and drizzle with the sauce from the pan. Great served over pasta or just as is!
For a non vegan version:
stuffing ingredients:
1/4 cup chopped mushrooms
1/8 cup chopped spinach
2 tblsp garlic
2 tblsp parmeasan
Splash of cream or milk
Sautee all the vegetables in the cream. After removed from heat, add the cheese and stuff the mushrooms. Continue the rest of the process. Enjoy :)
Zizi's, London
One evening a group of my friends and I were looking for a perfect place to eat and drink wine in the heart of London. We had been there for a few months at this time, and wanted something we hadn't tried before. To our surprise, and pleasure, we found Zizi's, nestled in only a couple blocks from our flat. The dining room was quite small but the atmosphere was quaint and romantic, maybe not a perfect place for four twenty something girls, but we had to try one of their irrestibly good sounding pasta plates. We had learned by this time that it was best for each of us to order something different and then pass each plate around.
The dishes included pizza topped with fresh mozarella, mushrooms, tomatoes, and olives; pasta drenched in sweet sauce and mushrooms; pasta carbonara (sausage); and marghreita pizza (loaded with cheese). By process of elimination, one can conclude that I ordered the simple sauce and mushrooms, but it did not disappoint. The pasta was the perfect al dente and the sauce was so light it added the perfect amount of taste to the noodles. Everyone else raved about their dishes as well as we sat back and looked at the dessert menu. We were all over stuffed but the caramel cheesecake and homemade sorbert were calling out to us. We ordered another bottle of our favorite Rose wine, that was conveintly shipped from California, and waited for the tasty desserts to arrive.
Our waitor was one of a kind, and was incredibly patient as we pondered each order. He helped with decisions and had the best recommendations for every taste. We liked him so much, we asked for his work schedule to plan our next visit so he could greet us again.
After a good two meals worth of food later, we sat motionless planning our next visit to our new favorite restaurant in London. We couldn't decide if it was wonderfully convenient that it was only two blocks from home or if we better start buying larger jeans, but nonetheless, we went back time and time again. Each time somehow better than the last.
The dishes included pizza topped with fresh mozarella, mushrooms, tomatoes, and olives; pasta drenched in sweet sauce and mushrooms; pasta carbonara (sausage); and marghreita pizza (loaded with cheese). By process of elimination, one can conclude that I ordered the simple sauce and mushrooms, but it did not disappoint. The pasta was the perfect al dente and the sauce was so light it added the perfect amount of taste to the noodles. Everyone else raved about their dishes as well as we sat back and looked at the dessert menu. We were all over stuffed but the caramel cheesecake and homemade sorbert were calling out to us. We ordered another bottle of our favorite Rose wine, that was conveintly shipped from California, and waited for the tasty desserts to arrive.
Our waitor was one of a kind, and was incredibly patient as we pondered each order. He helped with decisions and had the best recommendations for every taste. We liked him so much, we asked for his work schedule to plan our next visit so he could greet us again.
After a good two meals worth of food later, we sat motionless planning our next visit to our new favorite restaurant in London. We couldn't decide if it was wonderfully convenient that it was only two blocks from home or if we better start buying larger jeans, but nonetheless, we went back time and time again. Each time somehow better than the last.
Wednesday, February 2, 2011
Italian cooking...at home
Throughout the years, my favorite food was consistently Italian. I had other favorites that would come and go. But nothing ever quite got me excited like a big bowl of pasta, olive oil, fresh bread, and of course, wine. I feel that American Italian just isn't quite right, so I have tried many different ways to bring Italy back home with me. The light sauce is a perfect topping to a hearty bowl of whole wheat penne.
I like to make this in large batches because this is a staple in my diet, but you can obviously make it on a smaller scale.
2 cans of tomato sauce
2 large tomatoes (diced)
1/4 cup red wine
mushrooms (as many as you like)
onion (as many as you like)
1 tsp red cayenne pepper
1 tlbsp olive oil
1 tlbsp oregano
First take the sauce and tomatoes and bring to a boil. Add the wine, mushrooms, onions, pepper, oregano and olive oil and bring to a boil. To make a lighter sauce add more wine or olive oil. My favorite is a plum wine I got from a Door County wine company, it adds the right amount of sweetness to the sauce. But any red wine will taste great! Serve this over whole wheat pasta and you'll feel like your sitting along Tiber River in Rome. And make sure to pour yourself a glass of your favorite wine.
I like to make this in large batches because this is a staple in my diet, but you can obviously make it on a smaller scale.
2 cans of tomato sauce
2 large tomatoes (diced)
1/4 cup red wine
mushrooms (as many as you like)
onion (as many as you like)
1 tsp red cayenne pepper
1 tlbsp olive oil
1 tlbsp oregano
First take the sauce and tomatoes and bring to a boil. Add the wine, mushrooms, onions, pepper, oregano and olive oil and bring to a boil. To make a lighter sauce add more wine or olive oil. My favorite is a plum wine I got from a Door County wine company, it adds the right amount of sweetness to the sauce. But any red wine will taste great! Serve this over whole wheat pasta and you'll feel like your sitting along Tiber River in Rome. And make sure to pour yourself a glass of your favorite wine.
Emy J's and Cafe Espresso
Stevens Point was my first home away from home. I came to the University here as a freshman three years ago and since the first time I stepped foot in Emy J's I knew I would be back countless times over the course of my college time here. Located a block north of downtown this quiet, quaint, little place seems to be in a perfect spot. On one side you can find a wide variety of baked goodies, ice cream flavors and speciality coffee drinks. Once ordering a Hot Apple Cider or Smoothies, customers can venture to the other side and look through their menu of delicious soups, wraps, and breakfast dishes. Now, I have been here many times before but for some reason this trip stuck with me. I ordered a Beany Bean Wrap, minus the cheese. The large wrap came loaded with gucamole, black beans, greens, and pico de gallo. Along with that the dish comes with sweet potato chips, soup, or a side salad. I dug my teeth into this enormous wrap and let the juices overwhelm my tastebuds. The wrap came fresh off the grill and definitely did not disappoint.
My dearest friend Ari swears by the Chicken Curry Wrap, and as did a lot of other people there. It is definitely a crowd pleasure. She got it paired with a wonderful, steamy bowl of Pumpkin and Red Pepper Soup, which I snitched more than one spoonful of.
The atmosphere brings friends together and the lighting is perfect for reading. After enjoying our filling meal (I had leftovers) we grabbed some coffee and mochas and sat reading for school. There are plenty of couches around as well as tables for people to sit at. The only thing that made this trip better was knowing that I was drinking fair trade coffee and most of their produce comes from local, and some, organic farmers in the Stevens Point area. So whether you need a break from studying or just a place to grab coffee with a friend, make sure to stop in next time you're in the area.
My dearest friend Ari swears by the Chicken Curry Wrap, and as did a lot of other people there. It is definitely a crowd pleasure. She got it paired with a wonderful, steamy bowl of Pumpkin and Red Pepper Soup, which I snitched more than one spoonful of.
The atmosphere brings friends together and the lighting is perfect for reading. After enjoying our filling meal (I had leftovers) we grabbed some coffee and mochas and sat reading for school. There are plenty of couches around as well as tables for people to sit at. The only thing that made this trip better was knowing that I was drinking fair trade coffee and most of their produce comes from local, and some, organic farmers in the Stevens Point area. So whether you need a break from studying or just a place to grab coffee with a friend, make sure to stop in next time you're in the area.
Sunday, January 23, 2011
Mackinaws Strikes Again
A couple months ago I celebrated my 21 birthday. So, my parents, being the gamblers that they are, wanted to take me to Oneida Casino in Green Bay. My mother then told me to look up a new restaurant to try in Green Bay. This was the first time I went to Mackinaws. And, since I have posted about this before, it was not my only time. Yesterday, I went Prom Dress shopping with my sister in Green Bay and our new favorite resaturant was right on the way. After a day long of shopping, we stopped at Mackinaws. I wanted to try something different so I could again write about this fine establishment. My mom and I shared the Nachos Plate. The best part, we customized it. Our waitress was very wonderful as we took off the meat and cheese on our dish and added a side of gucamole and beans. The heaping plate of tortilla chips came just as ordered. Top the mountain of chips was layers of refried beans, black olives, lettuce, tomatoes, with gucamole and salsa to top it off. It was simply amazing and for $8.99 for two, you can't beat that.
Game Day Snacks: Vegan Sloppy Joe's
Good Morning,
Well it's game day in Chicago, and I'm going to my aunt and uncle's for the Packer/ Bears game. My aunt is making Sloppy Joe's so I was looking up vegan options to bring. My favorite is always good old pasta salad. So I am going to include that recipe, but I also wanted to do a feature maybe on vegan Sloppy Joe's. The main protein for these is usually tofu, but if you prefer the store bought imitation meats, go for it. Crumbled vegan burgers (such as Boca) work great too.
Ingredients:
2 packages firm tofu
2 cup tomato sauce
Half cup olive oil
Half green pepper (feel free to choose any color pepper, more colors the better)
1 large onion
Half cup chopped mushrooms
3 teaspoons chili powder
2 tablespoons mustard
2 tlbsp brown sugar
1.5 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
First sautee the peppers, onion, and mushrooms. Meanwhile, boil tomato sauce and olive oil. Sautee onions until they are translucent, add to boiling sauce, let simmer. Add chili powder, mustard, soy sauce, salt, pepper, and sugar to sauce. Once stirred throughly, cut tofu into small cubes at add to sauce. Let simmer for 10 minutes.
Serve this creations on whole wheat buns for a sandwich even the biggest meat eater will love.
(For better tasting tofu, make sure to press before cutting. To do this, lay a couple layers of paper towel on a plate. Place tofu on paper towel and cover with more paper towel. Place another plate on top. The more weight on top the better. Maybe through a cookbook on top too. Let sit for 15-20 minutes. This rids the tofu of excess water, and let's it soak up sauces better.)
By adding more vegetables, you're burgers get healthier by the minute. It is important to eat a variety of colors in each meal to make sure you are getting all the nutrients that you need for the day. Other veggie options may be: celery, yellow tomatoes, cabbage. Also, by adding even just a little bit of olive oil, any tomato sauce gets better. Olive oil is one of the best cooking oils because of its level of mono-unsaturated fatty acids. These are the best fats. Olive oil also contributes a lot of Omega 3's which are important in any diet. And vegans don't get these essential nutrients from other sources such as fish, so olive oil is an easy way to add it to most meals.
Well it's game day in Chicago, and I'm going to my aunt and uncle's for the Packer/ Bears game. My aunt is making Sloppy Joe's so I was looking up vegan options to bring. My favorite is always good old pasta salad. So I am going to include that recipe, but I also wanted to do a feature maybe on vegan Sloppy Joe's. The main protein for these is usually tofu, but if you prefer the store bought imitation meats, go for it. Crumbled vegan burgers (such as Boca) work great too.
Ingredients:
2 packages firm tofu
2 cup tomato sauce
Half cup olive oil
Half green pepper (feel free to choose any color pepper, more colors the better)
1 large onion
Half cup chopped mushrooms
3 teaspoons chili powder
2 tablespoons mustard
2 tlbsp brown sugar
1.5 tablespoons soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
First sautee the peppers, onion, and mushrooms. Meanwhile, boil tomato sauce and olive oil. Sautee onions until they are translucent, add to boiling sauce, let simmer. Add chili powder, mustard, soy sauce, salt, pepper, and sugar to sauce. Once stirred throughly, cut tofu into small cubes at add to sauce. Let simmer for 10 minutes.
Serve this creations on whole wheat buns for a sandwich even the biggest meat eater will love.
(For better tasting tofu, make sure to press before cutting. To do this, lay a couple layers of paper towel on a plate. Place tofu on paper towel and cover with more paper towel. Place another plate on top. The more weight on top the better. Maybe through a cookbook on top too. Let sit for 15-20 minutes. This rids the tofu of excess water, and let's it soak up sauces better.)
By adding more vegetables, you're burgers get healthier by the minute. It is important to eat a variety of colors in each meal to make sure you are getting all the nutrients that you need for the day. Other veggie options may be: celery, yellow tomatoes, cabbage. Also, by adding even just a little bit of olive oil, any tomato sauce gets better. Olive oil is one of the best cooking oils because of its level of mono-unsaturated fatty acids. These are the best fats. Olive oil also contributes a lot of Omega 3's which are important in any diet. And vegans don't get these essential nutrients from other sources such as fish, so olive oil is an easy way to add it to most meals.
Friday, January 21, 2011
Vegan Chili
Today I went to visit my dear Grandparents. My grandma has always made the best chili so today I wanted to combine the chili I grew up eating with a vegan version my mother makes with me. It turned out quite delicious.
Ingredients:
1 large can of V8 juice or tomato juice
1 can kidney beans (or about 2 cups cooked)
1 can black beans (or about 2 cups cooked)
1.5 cups whole wheat pasta
2 diced tomatoes
2 tblsp chili powder
Bring the juice to boil in a large pot. Add the beans, and tomatoes. Stir the chili powder with about a cup of water. Once mixed, add it to the pot. Then add the pasta. Cook the mixture for about 10 minutes, or until the noodles are tendor. Remove from heat. Add extra chili powder or salt to taste.
This is great to make in large batches because it freezes very well. I always have my mom make extra so I can take some to school with me and put it in the freezer.
Ingredients:
1 large can of V8 juice or tomato juice
1 can kidney beans (or about 2 cups cooked)
1 can black beans (or about 2 cups cooked)
1.5 cups whole wheat pasta
2 diced tomatoes
2 tblsp chili powder
Bring the juice to boil in a large pot. Add the beans, and tomatoes. Stir the chili powder with about a cup of water. Once mixed, add it to the pot. Then add the pasta. Cook the mixture for about 10 minutes, or until the noodles are tendor. Remove from heat. Add extra chili powder or salt to taste.
This is great to make in large batches because it freezes very well. I always have my mom make extra so I can take some to school with me and put it in the freezer.
Orange-Pineapple Stir Fry Dressing
This dressing is wonderful on any vegetables. Cut up what you want to eat and set it aside. Then combine the following ingredients and stir well:
Juice from one orage or 2 clementines
1/4 cup pineapple juice
1/8 cup red wine vinegar
1 tblsp olive oil
1 tsp brown sugar
2 garlic cloves
minced ginger (about 6 thin slices)
dash of salt to taste
Mix together. Bring to a slight boil and add vegetables. Cover and let simmer until vegetables are tender. Add tofu, chicken, or shrimp to add some protein. This is also great over rice noodles. Serve and enjoy!
Juice from one orage or 2 clementines
1/4 cup pineapple juice
1/8 cup red wine vinegar
1 tblsp olive oil
1 tsp brown sugar
2 garlic cloves
minced ginger (about 6 thin slices)
dash of salt to taste
Mix together. Bring to a slight boil and add vegetables. Cover and let simmer until vegetables are tender. Add tofu, chicken, or shrimp to add some protein. This is also great over rice noodles. Serve and enjoy!
Nandos, Worldwide
Looking for a chicken delight? Then Nando's is the spot for you. Located at various spots around the world check their website for the closest to you. Although this restaurants may be quite small, they will make sure your wait is minimum. Looking at their menu, most people come for the chicken. Order it as a whole chicken or in a wrap. But aside from their famous broasted chicken, this wonderful little stop has veggie burgers and more sides than you'll be able to eat. With each entree side one of these unforgettable sides including mashed sweet potatoes, garlic bread, seasoned rice, and many others. Oh, and don't forget your endless bowl of frozen yougurt to finish your meal off right.
Mackinaws, Green Bay WI
Right off of I-43 is where you can find this dinning experience. Driving up to the packed parking lot you may thinking of turning around, but I assure you there is more room than you think. Walk in and you may need to take a number to wait, but seat yourself at the wrap around bar and possibly listen to some live music. Grab a drink while you wait and enjoy the friendly atmosphere. Once seated the options are endless. I found this a great place to bring the family simply because there is something for everyone. From their wide selection of appetizers to the steak dinner everyone will be anxiously awaiting their food. The large log cabin atmosphere may put you in the mood for a burger and you wouldn't be disappointed, but make sure to take a look at their various sandwiches, patsa, and seafood dishes. The prices here aren't too steep and every wallet can fit their budget. If nothing else just stop in for a drink or a delicious dessert.
The Weather Center, Sheboygan WI
Nestled down along the lakeshore, this small spot has a lot to offer. Come in from the cold and enjoy one of their specialty drinks or sit down with a coup of hot soup. Their bakery is always fresh and varies from cinnamon rolls to muffins. This stop is also great for lunch and dinner. The casual, comfy atmosphere brings strangers together in its cozy dinning area. Dishes include quesadillas, nachos, and a variety of meat and veggie sandwiches. The outside may look small but don't let that stop you from checking into this one of a kind restaurant. During the summer hours its a great place to sit and watch the waters from the lake and the friendly staff will having you coming back again and again.
High Rock Cafe, Wisconsin Dells, WI
This classy two story cafe is seated along the downtown boardwalk of Wisconsin Dells. With shopping bags in hand stop in for a treat from thier original and fresh menu. Choose an appetizer to share and enjoy homemade hummus, brushetta, or crab cakes. For a fuller stomach dig into one of the exquisite wraps or sandwiches. My personal favorite is the tree hugger, but meat eaters can enjoy roast beef, turkey or chicken. For the lighter side, try something from the soup and salad menu. All the salads come loaded with fresh veggies and the house soup is always loaded baked potato. If you're visiting for a full meal take a look at their pastas and entrees. This little cafe has something for everyone. Their pastas come to order and their entrees are bursting with flavor. Try the Friday Fish Fry or order the duck. Entrees also include pork tenderloin, ribs, and chicken masala. As for the cost of this spot, there are no surprises here. Prices go up from soup and salad and only break $20 for the assortment of entrees. If you're not looking for a full meal make sure to stop for a glass of wine or a delcious dessert.
Wednesday, January 19, 2011
Moosejaw, Wisconsin Dells, WI
Moosejaw is by far the most family friendly pizza and pasta place in the Dells. The rustic atmosphere makes dinners feel like they're in a log cabin far from the hustle and bustle of the busy city. Although it may be busy on weekends, this restaurant has plenty of space for all who visit. If you do find yourself waiting, take a seat at the bar and try one of their different specialty ales or a delcious root beer in a frosty mug. While dinning pizza lovers will definitely fit right in. Moosejaw's has the basic toppings along with many different styles to try. Pasta is also a crowd favorite and the portions are quite generous. Once the bill comes, there shouldn't be too much of a surprise. The prices are very family friendly and allow for that slice of dessert.
Sarento's, Wisconsin Dells, WI
Sarento's is the place for fine dining in the Dells. Located on Wisconsin Dells Parkway this Italian style building has all that to offer and more. Although children are allowed, I would take advantage of this quaint restaurant and make a reservation for two. This Italian hot spot is not to disappoint. The main pasta dishes, including fettucini alfredo, Pasta Primavera, and wide selection of pizzas brings you a step back from the hustle and bustle of Wisconsin Dells. Also, while visiting, make sure to check out their wide selection of wines. This fine dining spot may register higher on price scale, but is definitely a dining experience not to miss while in the heart of Waterpark central.
The Cheese Factory, Wisconsin Dells, WI
Right in the heart of Wisconsin, Wisconsin Dells is America's Waterpark Capital of the World. Housing great attractions, like Noah's Ark, this city is also great for eats from around the world. Being a vegan, my favorite spot is by far The Cheese Factory, located on Wisconsin Dells Parkway near the Wilderness Lodge. This spot features all vegetarian dishes made with the most delicious ingredients. The Cheese Factory is open breakfast through dinner serving everything from pancakes to pasta. A crowd favorite is the Thai Bananas served for breakfast. These are a favorite of my sisters. These bananas are served with delcious, creamy coconut curry sauce, topped with walnuts, pineapples, and coconut oil. For lunch the menu is extensive and everything is quite wonderful. Pick from one of the amazing categories of sandwiches, mexican, pizzas, salads, soups and the Cheese Factory Favorites. The Cheese Factory has also been featured on cooking shows, such as Rachel Rays, for these world famous Grilled Cheese. As for prices in this fine dining, entrees range from about $10 up to about $16 to fit most budgets. Don't forget to check out their amazing dessert menu before paying that bill.
About my blog
Hello All,
My name is Jackie Lutze and the idea of my blog is to provide basic eating information from restaurants around the world. My true passions in life are traveling, writing, and cooking so I am trying to combine them all together. I am a native of WI so many of my first posts will be about various cities and eateries I have grown up with, but stay tuned, I will also visit New Orleans, Chicago, London, Rome, and many more across the global. Hope you all enjoy and find this useful! Please feel free to send me comments!
My name is Jackie Lutze and the idea of my blog is to provide basic eating information from restaurants around the world. My true passions in life are traveling, writing, and cooking so I am trying to combine them all together. I am a native of WI so many of my first posts will be about various cities and eateries I have grown up with, but stay tuned, I will also visit New Orleans, Chicago, London, Rome, and many more across the global. Hope you all enjoy and find this useful! Please feel free to send me comments!
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