Grilled Peanut Butter Sammies

Vegan Month of Food 2017

"Lines and Light"

(a line or two of original poetry or a photo of beautiful Michigan light every day in October)

Day 27: Meal for the young

Marching band echoes down my street

Red and white eighths and quarters bouncing off living room walls

Warm memories of my happy musicians

I have been eating grilled peanut butter sandwiches since I was a young girl. I still love them. I ate this one today for breakfast. 

Triple Lemon Cupcakes

Vegan Month of Food 2017

"Lines and Light"

(a line or two of original poetry or a photo of beautiful Michigan light every day in October)

Day 26: Showstopper dessert

October is a gentle queen that crows the year in gold

She blankets us in sunlight and invites us along her soft paths

She stills my restless and overwrought spirit

like a heavy blanket sheltering me, healing me from the heat of summer

She stands at the gates of winter and shelters me from the cold

This is perhaps my best recipe. You can't believe the burst of flavor from these gorgeous cupcakes. They receive rave reviews everywhere they go. A true showstopper

Yes, this is a repost, but it's worth it! See the original post HERE  and get the complete method for the candied lemon zest, the cupcakes, and the frosting. 

Vegan Zucchini Parmesan

Vegan Month of Food 2017

"Lines and Light" 

(a line or two of original poetry or a photo of beautiful Michigan light every day in October)

It's Raining

Two days of constant rhythm

Grey. Slate. Iron. Fatiguing.

The cold bleakness offers some warmth, though

a tiny rubber boot

wet bangs stuck to foreheads

puddles under reluctant dogs

open umbrellas propped against a bookshelf

Sated trees thankfully lifting October arms 

Day 25: Best Friend

I made a lovely zucchini parmesan for my best friend tonight. I've been making dinner for him for over thirty years and I never get tired of setting the table, placing a plate of homemade food before him, and sitting together after a long work day. Sometimes we talk. Sometimes we eat in silence. It's all good. In fact, it's awesome. 

I LOVE the New York Times method of prepping the zucchini. Slice it thinly lengthwise (maybe 1/4 inch), place on lightly greased baking trays, brush lightly with olive oil,  and roast at 450 degrees for about 20 minutes, babysitting and flipping the strips over if needed. 

Use an excellent quality sauce and the best quality vegan parmesan cheese. This excellent casserole freezes well. I have a huge one waiting in the freezer for Thanksgiving weekend. 

Also, consider prepping the pasta a bit before plating. Here, I sauted garlic and hot pepper flakes. I added water and white wine, Lawrys Season salt and lots of dried parsley. These simple additions create an excellent pasta side dish. 

Best Vegan Tacos with Perfect Lime Slaw

Vegan Month of Food 2017

"Lines and Light"

(a line or two of original poetry or a photo of beautiful Michigan light every day in October)

Someone I know is broken

Life is too heavy for him

But as long as one blade of grass pushes up

I will believe in the goodness of life and hope for a new tomorrow

Grow, grass. Grow.

Day 23: Fancy

Oh, how I fretted over today's theme of 'fancy.' I just couldn't pull myself together to create a 'fancy' meal -- you know the type: served on the china stored away in the basement, maybe served with a chilled sparkling wine.... Nope, I just didn't have it in me this time around....so, I made tacos. Amazing vegan tacos with perfect lime slaw. Fancy enough for Sunday afternoon. 

Here's what you need for the taco meat: (from Pinch of Yum)

3 C chopped cauliflower

2 C raw walnuts

2 chipotle peppers in Adobo sauce (I used 4 and it wasn't too many for our taste)

1 T chili powder

1 t cumin 

1 t salt (which I wish I had left out....)

Here's what you do:

Blend all in a food processor and bake on a greased sheet at 375 degrees for about 30 minutes, stirring at the half way mark

Here's what you need for the Lime Slaw:

6 C slivered cabbage

1 jalapeno, diced

1 red pepper, sliced thinly

1/2 C red onions, sliced thinly

1/2 C pepitas

4 T olive oil

2 t lime zest

2 T lime juice

2 t agave

salt and pepper to taste

1/2 C cilantro

Toast the seeds for about 5 minutes. Whisk the dressing (zest, juice, agave, oil, salt, pepper. Pour over salad ingredients and mix well. 

Deconstructed Eggplant Parmesan

Vegan Month of Food 2017

“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

Your purple coat hides your secret

At first glance we see beauty

       Shiny and dark and rare and royal

You feel heavy, substantial, worthwhile

      My heart races

I’m tempted by your beauty

Upon taking a knife to you though, I’m weirdly surprised

Your outer-wear belied the truth

Day 20: Deconstructed Dish: Hipster Style Food
(click HERE to see what others are sharing today)

If you have been reading my blog for a while, then you know I love eggplant. The Green Zebra in Chicago serves an excellent roasted eggplant and tomato dish. I expanded it by adding my homemade garlic almond cheese. Super fancy! With a big salad and crusty garlic bread, you have a super hipster meal – serving it on a slate is optional 😊  

The technique for roasting the eggplant is perfection, by the way. 

Here's what you need:

1 large globe of eggplant, sliced 3/4 inch, skin on

1 T olive oil

thick slices fresh tomatoes, about 3/4 inch thick

fresh basil

almond cheese (recipe HERE)

1 head garlic

1 T olive oli

coarse salt

Here's what you do:

Lay the eggplant on a cookie sheet and use your fingers to dab on some olive oil. Repeat  on the other side. Roast in 400 degrees for about 15 minutes, flip over with a METAL spatula and continue until both sides are nice and brown. 

Lay the tomato slices on a cookie sheet and do the same technique for the olive oil. These need to roast for about 2-3 hours in a 250 degree oven. Obviously, this can be done the day before. 

Cut off the tip of an entire head of garlic so that the cloves are exposed. Nestle the garlic in two layers of aluminum foil and drizzle with olive oil. Wrap loosely in the foil and bake 400 degrees for abouot 30-45 minutes. After the garlic has cooled a bit, squeeze the cloves out into about 1 cup of almond cheese. Mash with a fork. Maybe add salt? 

Plate everything artistically. Garnish with fresh basil and coarse salt. 

Gingered Pear Sauce

 Vegan Month of Food 2017

"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

I share my pear trees with the neighborhood deer
They give more than they take

  Day 19: A dish with five ingredients or fewer
(click HERE to see what others are sharing today)

Luscious and unique – that’s how you might describe a pear. Combine it with ginger and you have a flavor combination that’s worthy of the Thanksgiving table. That’s where mine’s going.

Here’s what you need:
Ripe pears
1 T fresh lemon juice
½ t -1 t ground ginger
½ t - 1 t cinnamon
1 t vanilla

(notice - no sugar is needed because pears are naturally sweet)

All these pears came from my very own garden -
 the one I share with the neighborhood deer. 

Here’s what you do:
Peel and slice the pears. Simmer them in about ½ C water until very soft. Add the remaining ingredients to taste. The amount of spices depend on the amount of pears you have. Remember – you can always add more, but you can’t remove any…..ginger is spicy, so start with a small amount. Stir and continue to cook for a few minutes. Allow to cool for a while and whirl in a food processor until it’s the perfect consistency. Don’t allow it to become too soft – you don’t want the consistency of baby food! Remember, this glorious sauce is for your Thanksgiving table.

Zombie Apocalypse Cheesy Potato Enchilada Casserole

Vegan Month of  Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

Why can’t I write a poem about a tree?
They are too big for me
Their secrets held deep
Communing with the heavens and knowing the dark places of the earth
They age with a beauty beyond understanding and spread their testimony over me

Day 16 – Survival Food – There’s a zombie apocalypse! 

What can you make from just canned food?
(click HERE to see what others are sharing today)

I love cooking from my pantry and freezer. Some of my best meals have been off-the-cuff inventions from last minute decisions and additions. This combo, from my pantry and freezer, was seriously, seriously delicious. Add some sour cream, salsa, pickled jalapenos, and you have a meal fit for a Mexican/American queen. 

Here's what you need:

canned beans

canned diced tomatoes

canned diced potatoes

canned green chilis

garlic

1/2 package taco seasoning

onion

flour tortillas

some sort of nacho cheese (mine was from the freezer ... it was most likely Isa's recipe for cashew queso with red peppers)

Here's what you do:

Saute the onions and garlic. Add the beans, tomatoes, green chilis, and taco seasoning. Also add about 1/2 C water and allow to cook for a while until perfect. 

In another pan, brown the potatoes in a bit of oil. Add the cheese sauce.

Layer it all together... I started with a bean layer and ended with a potato layer. Bake for a while, covered at first and then uncovered. Don't let that top layer dry out. SUPER!! 

my crummy spice rack

Vegan Month of Food 2017

"Lines and Light"

Cloves for friendship

Curry for love

Mint for healing

Paprika for fun

Anise for grandma

Basil for joy

Saffron for Jenny 

and Ginger for me!

Day 15: Spicy!

A few days ago I shared some photos of my brand new kitchen. It is gorgeous! I chose soft white for the cupboards and a cinnamon colored wood for my island.  My granite is called Winter White. It is so soothing to look at and touch. And lucky me, I was able to make my island huge. HUGE. It's so great! I can't remember how I survived without all the electrical outlets! I put them everywhere. 

The only thing I didn't do right when designing the new kitchen, is my spice rack - or better said, the lack of a spice rack. It's terrible! I have no where to put my dozens of spices. Dozens. 

You can see I have three twirling store-bought spice caddies. I had to transfer the spices from their original containers to those round jars and then I used those hideous green labels. I have these caddies in my pantry on the top shelf, and every single time I pull out the shelf, spices go tumbling off the caddy and down to the bottom of the pantry. Oh, joy. Do you notice all the spices just laying around up there. It's horrible. 

The baking-type spices are located in a stupid wooden box on the bottom shelf of the pantry. They are a total jumble. Lucy likes to smell them. Sigh. 

I love my new kitchen, but I can't stand my crummy spice rack. :( 

Artichoke and Carrot Top Pesto Stuffed Mushroom

   Vegan Month of Food
"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

Bright orange surprise under dark earth; waiting to be yanked by green hair

Day 14 - Re-purposing Food

Show us what you do with mushroom stems, stale end bits of bread, carrot tops, etc
(click HERE to see what others are sharing today)

 

Stuffed mushrooms don’t need to be complicated, unless you are making your own carrot top pesto to mix into the stuffing! Seriously, it wasn’t that tricky and since I was planning to make the carrot top pesto anyway, I decided to add some to the mushrooms. Delicious!

I also think stuffed mushrooms can serve as an entre and not only as an appetizer. That’s how we ate them and thankfully, there were plenty for the two of us.

Here’s what you need:
10 oz large white mushrooms, stems removed and minced

8 artichoke quarters, (packed in water) minced

2 scallions, minced

1 clove garlic, minced

Dried basil and parsley

Paprika

2 T olive oil – divided

2 rounded T carrot top pesto (recipe below)

2 rounded T cashew parmesan

2 rounded T seasoned bread crumbs

½ C dry white wine

Here’s what you do:

Saute the mushroom stems, artichokes, scallions, and garlic in 1 T oil. Add the herbs and paprika to taste. Salt and pepper is good here too. When the mixture is nice and soft, remove to a bowl and add the pesto, Parmesan, and bread crumbs. Divide evenly between the mushrooms, drizzle remaining olive oil over each cap and sprinkle wine over it all. Bake covered (350 degrees) for about 10 minutes, remove cover and continue baking for another 10-15 minutes. Serve warm.

Here's how to make Carrot Top Pesto:

Drop a few garlic gloves into a running food processor. This is a good way to mince the garlic. Add a 1/4 C of sliced or slivered almonds, a bunch of carrot tops (stems discarded), some olive oil and a healthy pinch of salt. Process until kind of smooth. Be ready to scrape down the sides of the processor. 

Creamy Red Pepper Sauce

Vegan Month of Food 2017

"Lines and Light"

(a line of original poetry or a photo of beautiful light every day for the month of October)

'Deep Beauty'

bug upon a leaf
frog under a bush
snake in the grass
sun through a petal
~ look closely ~

dog on the driveway
bird near her nest
spider with her eggs
rain for a tree

Day 13: Sell Yourself- If you were going to market a food you make, what would it be?

This is my famous creamy red pepper sauce. I've been making it for years. It's kinda spicy and very creamy. It freezes like a dream. It's great to make when the red peppers go on drastic clearance. I use it in all kinds of ways: pasta, of course. It's amazing on a pizza or as a dipping sauce. Pour it over burritos for a new flavor profile for your standard Mexican fare.

Take it out of the freezer before you leave for work.

Here's what you need:

6 red peppers, seeded and deveined, chopped in 1 inch pieces

1 large vidalia onion, chopped in 1 inch pieced

2 large ripe tomatoes, chopped like the rest

6 cloves garlic, minced

1 C veg broth

1 C raw cashews

Here's what you do:

Place everything in a large pot. Cook for a long time, until everything is nice and soft and ready for the  blender. Allow to cool for a bit. Place in a high speed blender. 

Kitchen Tour

Vegan Month of Food 2017

"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

The 5:30 call is the crossroad before dawn

A sleep body says, "Not yet."

But then I step outside and pull in the cold air you have given me.

I look up and am reminded that I am alive. 

Day 11: Kitchen Tour
(click HERE to see what others are sharing today)

I have a brand new kitchen! New above, old below.

New kitchen is awesomely white and totally clean (except for when I'm using it....)

I designed a thin cupboard to store a step ladder so I can reach the top shelves.

Cookie sheets above the fridge.

AMAZING pantry....I'm going to talk about this pantry on the 15th. I have just one tiny complaint.

Cupboard in the island for all my appliances - I have an outlet in there as well.
Yes, that's origami on the island.

Gorgeous view from my kitchen sink window.....and by the next Vegan Month of Food, that dead tree will be gone. 

My Favorite Kitchen Gadget

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

A little yellow bird out my window, in a tree
"Hey, silly lady," said he, said he, said he.
"Slow down and take a look around.
The world is gold and green.
It waits for you to notice it.
Be still. Be quiet. Serene."

Day 9:  Go go gadget – A kitchen gadget you couldn’t live without
(click HERE to see what others are sharing today)

I LOVE THIS KNIFE!!

Party Rye Toast

Vegan Month of Food 2017

"Lines and Light"

(a line or two or original poetry or a photo of light every day during October)

Don't trip on the hound dog, she's laying on the floor

Just trying to get some coffee, but can't get through the door

This happens every morning

She never gives us warning

Don't trip on the hound dog, she's sprawled out on the floor

(Please set these lines to banjo music)

Day 6: Vegan Cheese- Showcase your best 'cheezy' dish

It's pretty amazing that CHEESE is the main reason people give for not 'being able' to go vegan..... "I could be a vegan if it weren't for CHEESE," people say....... then why don't you become vegan except for CHEESE? I respond with a smile and clenched teeth. I have NO sympathy for this type of 'almost' vegan....don't they know where cheese comes from? Maybe not.....I can't even think about it and that's the truth. 

Vegans must *must* MUST be able to counter people's OBSESSION with CHEESE! I think I've read there is something in CHEESE that's actually addicting and I believe it! 

I don't like any of the vegan cheeses found in the grocery; I can easily pass on all of them. I simply stopped eating the stuff....and no, it wasn't easy, but I did it and I lived to tell about it. 

I have conquered a simple vegan parmesan and that's featured here today. 

These party rye toasts are really good, and just like dairy CHEESE (sob, sob...I can't even think of the cruelty....), they are addicting. Plus they remind me of my mother....and the 70s....and cocktails....and Christmas.... and cousins.... 

Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo

Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!

Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!

Roasted Corn and Chipotle Chili

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

I’m here and you’re there
Decades separate us
I understand and I remember
But all I can do is make soup

Day 3:  Conversion Meal
What would you make to convince an omni to convert?
(click HERE to see what others are sharing today)

Who doesn’t love chili? Sour cream. Avocados. Shredded cheese. Onions.  Jalapenos. Cilantro. Lentils. Roasted corn. Chipotle peppers. Super spicy and perfect for a hearty meal. Chili is a great meal to share because you always end up making way too much!

Here’s What You Need:
3 ears fresh corn

1 C French lentils

1 T olive oil

1 ½ C chopped onions

1 red bell pepper, chopped

1 green bell pepper, chopped

2 canned chipotle peppers

3 cloves garlic, minced

½ t ground cumin

½ t smoked paprika

½ t chili powder

½ t dried oregano

2 cans Rotel brand tomatoes

14 oz canned tomatoes

2 x 12 oz cans V-8 juice

10 oz tomato juice

1 can dark kidney beans with juice

12 oz light colored beer (like Corona)

Here’s What You Do:

Remove kernels from cobs and saute/roast them in a skillet with a large tab of butter. Let them get a bit brown. Set aside.

Cook the lentils in 8 cups of water. Boil, decrease heat, simmer about 15 minutes. Drain and set aside.

Sautee onion, peppers, garlic, and spices in oil until the veg is soft, but not brown.

Add tomatoes, beans, juices, lentils, corn, and beer. Simmer as long as you want (the longer the better!) 

A Gift of Purples

Majestic is what we say

Harkening back to times of thrones and wealth

Rare and royal; adored or despised; youthful and mature at once

Purple

Even the word itself is special:

               Effort needed by both tongue and mind

We foolishly try to capture purple:

               Paint in little girls’ bedrooms

               Jellybeans; Easter eggs; nailpolish; eye shadow; construction paper

               I loved a purple turtleneck once:

                               metal buttons on the cuffs, worn with a purple plaid skirt

I think better to allow nature to provide the majesty surrounding purple:

Sunsets that fill a horizon

Violets under our feet
Shadows on a half-buried shell

Creamy Chickpea Casserole

I served this delicious casserole with grilled corn 'off the cob,' and roasted asparagus. 

What Satisfies

harmony
students who play guitar
11 bell ringers
being a character in someone’s fiction
mulching all by myself
clean windows
new white bed sheets
sleeping dogs
creamy casseroles
a white peony 

One easy meal that I have missed making and eating since becoming vegan, is the classic casserole. Protein and veggies swimming in creamy sauces satisfy the palate. Plus, they’re a cinch to make ahead and serve to a crowd. A few years ago, I hosted a party and made a Cheesy Chicken Casserole, (find that recipe here), and I made my own vegan portion by swapping mushrooms for the chicken, and ate it without anyone knowing the difference. I guess, looking back, I felt embarrassed, for whatever reason, to serve the mushroom version to my guests. Times have changed.

This excellent Creamy Chickpea Casserole is based on a classic from my childhood – in fact, I like it so much, I have featured it twice already here on my blog: once with chicken and dairy cheese and once as a chickpea vegan variety.

Today’s post is the almost perfected version – except for the horrible photos. Which means that I’ll have to post about this again in the future. It’s worth it.

Creamy Chickpea Casserole-Take Two

Make a batch of vegan cream of chicken soup by blending the following:

1 pound firm tofu
2 t vegan chicken base / seasoning
2-3 t curry
1 ½ t onion powder
1 ½ t garlic powder
½ t turmeric
¼ C milk or water

For the casserole
Saute a few stalks of celery until they are soft but not brown. Place in a large bowl and add a can of drained and rinsed chickpeas, some toasted sliced almonds, the correct amount of soup base, some mayo (1/2 C or so), and lemon juice to taste. Oh, also add some cooked rice, but not too much! The last time I made this I added too much and it totally dried out. Keep it satisfyingly saucy.

Mix well. Pour into casserole. Grate cheddar over the top. Bake till warm. 

Rhubarb Toad

There’s a toad living in my rhubarb patch
I rescued him from the middle of the lawn last month
He almost got chopped in the lawn mower.

Caught him in a bucket

     Neighbors watched

          John Deere in idle

               Dumped him in the rhubarb

“Stay!” said I.

I saw him today and felt happy. 

Zucchini Tart with Basil Cashew Cheese - VeganMoFo

Poesy and Plate
 Vegan Month of Food  2014

(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
  during the month of September. 
My theme: words and food

What is Green? by Tracy Wood

-slime, mold, scum and bacteria

-life, fresh air, grass and tomatillos

Green is a shamrock on top of a cupcake

                a lucky gold coin at the end of a rainbow

                a Tennessee river

Can you see spring’s first crocus poking its insistent tip through the frost?

Can you smell freshly cut football fields?

                How about a tummy ache – that’s green too

Cold air on a March morning

The 1^st step into Lake Michigan

A bite of a sour apple

My birthday



For the basil cashew cheese recipe, click HERE. For the zucchini tart recipe, click HERE.

ps - slather the basil cheese on the pre baked pie crust underneath the zucchini. :)