potato fritatta

4 medium red-skin potatoes
2 Tbs. chopped fresh parsley or basil
1 package of fresh poultry mix herbs (sage, rosemary, thyme)
1 c. kale
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 Tbs. olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, minced
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast

directions: Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add onions, garlic, and potatoes and pour into a greased pie pan. Mix in kale and herbs (you can sauté them, but i don't think i did).

Bake 45-50 minutes, until top is firm and cooked all the way through. The crispier the better in my opinion!

about the recipe: i based the recipe on the a more potato-heavy recipe and then switched to the tofu portion of this recipe to make a vegan fritatta! my roommate came home during the process with a bunch of free fresh herb packets so i threw in some of the poultry mix and then went to the garden to grab some kale and basil. it was a very satisfying fritatta, but i think next time i would do something different with the potatoes. they were too bland when put next to the delicious medley of tofu and herbs. it also crossed my mind of trying to make the entire fritatta with the potatoes next time instead of having a tofu-eggy base. who knows!

a simple sandwich

2 slices bread
capers
tomato, diced
greens (chard or kale) sauteed
onion
hummus

directions: In a pan sautee the greens and chopped onion. Dice tomato and toast 2 slices of bread. Once the toast is cooled spread hummus on each slice and add capers. Layer onions, tomato, and top with preferred green.

about the recipe: a little something i whipped up a couple months ago when i was broke and had nothing in the fridge but hummus & kale. anytime i can throw capers on something i'm a happy ca(m)per.

mushroom gravy

 

1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast1 tablespoon soy sauce
2 tablespoons unbleached flour

1/4 cup plain soymilk
salt and freshly ground black pepper, to taste

directions:
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.


Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

quoted from Fat Free Vegan

about the recipe: this is my go-to vegan mushroom gravy recipe. i first tried it over craftsgiving with the meatless loaf and i've probably made it 15 times since then. last night i picked up a handful of free rosemary & fig scones and today in the cull bin at work there was mushrooms. i immediately thought of putting this delicious gravy over the scones for lunch! super easy to make and it makes a lot. i have a maple pepper that i picked up when i was back home that i like to use with it.

click through for more pretty pictures -->

chowder diamond head

Ginger, Pineapple, and Coconut 

make this an enchanting South Seas soup.

1 cup sliced celery
1 small onion, chopped
2 tablespoons butter (earth balance) or coconut oil
1/2 teaspoon ground ginger
2 cans coconut milk
1.5 cups mock chicken broth
1.5 cups milk
1 can mock duck, diced
1 can pineapple tidbits, drained
shredded coconut milk

directions:
1. Sauté celery and onion in butter or coconut oil in a large sauce pan or dutch oven.  add ginger, blending thoroughly.
2. Stir in soup, water, and milk. Add mock duck and pineapple. heat, stirring frequently, until bubbly-hot.
3. Ladle into soup bowls. Sprinkle with coconut. Serve with hot buttered rolls, if you wish.

about the recipe: a vintage recipe, huzzah! and my fourth post in february, hotdamn! this coconut-chowder is downright delicious, and super easy to make. i used freshginger instead of powdered and halfed the recipe. it's very sweet, but also savory. i did add a little bit of salt and pepper, but it was fine without. i used this recipe as a test for photographing the ingredients which made sure i wasn't scrambling for ingredients per usual. hopefully this will help me in the baking realm hahaha. anyways, i can't wait to eat this all weekend!

 



from the book:
Family Circle Favorite Recipes
6th Edition, 1979

potato coconut corn chowder

potato coconut corn chowder

1 T olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1 stalk celery, diced
3 small potatoes, cubed
1 t cumin (heaping)
1 vegetable bullion cube
3 c water (or enough to cover vegetables)
1 tiny (5.6 oz) can of coconut milk
1/2 t dried rosemary
1/2 c frozen corn
5 leaves fresh basil
freshly ground pepper & salt to taste
oystermushrooms

directions: In a medium sized pot, heat oil and add in diced onion, red pepper, celery and garlic. Saute until soft and stir in the cumin. Add in potatoes, bullion cube and water. Cover and bring to a boil. Lower heat and simmer until potatoes are done, about 15 minutes. Add in coconut milk and rosemary and use a potato masher to mash down the potatoes and vegetables. Add in corn and fresh basil and grind in some pepper and add salt to taste (if necessary). Serve in 2 large bowls.

about this recipe: holy shit! i thought i would never be able to find a good vegan chowder. most always call for an absurd amount of heavy cream to get it chowdah'd. so when i found this recipe online a few months ago, i was a little hesitant. i put it in the archives to wait for a cold fall day to try it out. fast forward to today and a coconut craving that cannot be suppressed and i thought, "hey why not give this a shot". glad i did! the only downside to this recipe was that it doesn't leave much for leftovers so i'll have to double, if not triple, this recipe in the future! the original recipe does not call for mushrooms, but i added these in anyway, and if you do the same you won't be disappointed!

recipe & image courtesy of everybodylikessandwiches.com

in other exciting news!

my kitchen is getting a new counter space this weekend. this in turn means more dabbling in the baking arena... i'm thinking mini-apple pies (ha!), possibly pear as well, along with a new take on the vegan donut! 

clusterfcuk chili

my very own, one of a kind, homemade vegan chili recipe!