Squashed

Wednesday night’s dinner was pretty effortless for me. Do you want to know why? I didn’t have to make it! Since I worked all day, Tim was sweet and made us dinner. We settled down to watch two episodes of Modern Family (do you watch too?) while enjoying this beautiful, filling, nourishing meal:

Acorn squash stuffed with a recipe from Vegetarian Times – Warm Salad of Millet with Roasted Brussels Sprouts, Walnuts, & Cranberries

This was a nice meal for a chilly evening. It’s almost like a meal in a bowl – my favorite!! I have leftovers for tomorrow and that makes me happy.

Giveaway Time!!!

Today I thought it might be fun to have a little giveaway to celebrate the Vegan Month of Food. Sound good? Good! Up for grabs is a kickin’ t-shirt from everybody’s favorite vegan grocery store, Food Fight!

This is a 100% cotton American Apparel t-shirt. It is a unisex XS. To enter, all you have to do is comment here telling me your most favorite food in the whole wide world. But, it has to be vegan! Don’t gross me out with inappropriate comments! I will select a winner at random on Monday, October 15th. Good luck!

This giveaway is only open to US residents.

Root Juice Cocktail

A few years ago Tim and I invested in the cutest juicer on the planet. We juiced at least three times a day during the first few weeks with our new appliance. That is a lot of juice! Eventually we tamed ourselves and lessened our juicing to once a day. Sometimes we skip a day, but we try very hard to incorporate fresh juice into our daily routine. It’s easy to stick to favorite juices and often we forget that we have so many options! A few days ago I made a juice using parsnips! The recipe comes from Refresh by Ruth Tal. The book has an entire section dedicated to juices, smoothies, and elixirs. The juice I made is called the Root Juice Cocktail. It is a blend of parsnips, carrots, beets, and ginger. Of course I made one change and added apple. It is apple season afterall!

I liked this juice very much. Parsnips add a sweet, nutty flavor and the beets make it so darn pretty. Pretty sweet juice – who can resist?!

 

More Cheesiness!

When the newest issue of VegNews magazine arrived in my mailbox, I was delighted. The issue focuses on artisan vegan cheeses that are easy to make at home. Since I spend a lot of time in my kitchen it seemed like the perfect opportunity to expand my skills.

The recipes are from Miyoko Schinner’s book, Artisan Vegan Cheese. I can honestly say that every single recipe sounds amazing and I had a difficult time choosing which one to make first. A co-worker of mine eased the decision making by sharing a sample of the Philadelphia-Style Cream Cheese she had made at home. I immediately swiped my finger through the spread, went home after work, and gathered the ingredients to make my own batch. That means it’s good stuff. Really good stuff.

I snazzed my batch up a bit by adding minced garlic, fresh parsley, and several pinches of oregano, thyme, tarragon, and basil. It is tangy, creamy, thick, smooth, herby, and garlicky. I love it. My lunch today consisted of toast and generous smears of this wondrous creation.

The recipe does require some patience since the cheese has to sit at room temperature for 1-2 days. But, it is worth it!! You can find the book version of the recipe here, and the version I used in the October 2012 issue of VegNews. They vary slightly but both produce equally yummy results.

Double Chocolate Crispy Treats!

Since it is the weekend, I thought it might be nice to share a yummy recipe for Double Chocolate Crispy Treats! I created these after Tim brought home two bags of Dandies from Portland’s VegFest at the end of September. If you are looking for a switch-up from traditional rice crispy treats, you should make this recipe! They are gluten-free, vegan, chocolatey, and super simple. While these don’t look like they were made with cocoa crispy cereal from the photograph, I can assure you, they are definitely double chocolate!

Double Chocolate Crispy Treats

2 Tablespoons coconut oil, softened
1 10-ounce package vegan marshmallows, such as Dandies
5 cups cocoa crispy cereal (I used Nature’s Path Koala Krisp)
1/3 cup semi-sweet chocolate chips

1. Lightly grease a 9″ x 12″ baking pan and set aside.
2. In a large pot, melt coconut oil over medium heat.
3. Increase heat to medium-high and add in marshmallows. Stir constantly with a heat-proof spatula until mixture is melted and smooth.
4. Pour in cereal, 1 cup at a time, stirring well after each addition.
5. Stir in chocolate chips. Working quickly, try to evenly distribute them throughout the mixture.
6. Dump the mixture into prepared pan. Press down firmly with a bench scraper or a piece of parchment paper. You want to make the mixture an even thickness. Keep the top smooth. You won’t use the entire pan unless you like very thin treats. I kept mine just over 1″ thick.
7. Allow treats to cool for 10-15 minutes before cutting into squares.

Makes 9 large treats

Enjoy!