Thursday, April 7, 2011

Sweet and Spicy Chipotle Chili...Orange Scones...Amazing Vegan Chocolate Chip Cookies...Paella...Field Roast Meatloaf

NOTE:I am getting so behind on my recipes! I have decided to highlight some of my favorite recipes for now rather than posting everything I am making! I make too many new recipes to keep up :-) If there is a particular recipe you would like that isn't posted, feel free to send me a note and request it:-) Thanks and happy cooking!

So I realized there is only one item on my menu that I haven't made yet, I haven't posted my new menu, and I haven't posted in several days! I'm behind :-) I have been working on a new focus - the whole realm of extreme couponing - and thus have slacked off in my blogging! I have several new recipes to report and I will do my best to get pics and recipes posted as soon as I can. Look for my new menu to the right of my blog - lots of yummyness to come! Happy eating!
This chili was quite spicy but the sweetness of it was actually quite good - kinda funky flavor melding but yummy.


I am constantly looking for tasty things to make for breakfast on the weekends but so many of my breakfast recipes call for so much sugar that they are more desserts than breakfast foods. These orange scones were pretty good but not outstanding. They were a bit too bready to be classified as scones in my opinion. Still good but prob not a make-again.

These chocolate chip cookies were incredible! Perfect softness!! Yum!

Chocolate Chip Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
1/2 cup brown sugar
1/2 cup white sugar
2/3 cup canola oil
1/4 cup almond milk
1 T tapioca flour
2 t vanilla
1 1/2 cups flour
1/2 t each baking soda and salt
3/4 cup chocolate chips

Combine sugars, oil, milk, and tapioca flour. Mix well for 2 min. Mix in vanilla. Add remaining ingredients except choc chips and mix well. Fold in chips. Drop by spoonfuls onto greased cookie sheet and bake at 350 for 6-8 min or until soft but lightly browned. Cool and eat!
For some unknown reason, this took an eternity to cook. Granted, I did use brown rice but seriously?? Two hours - no joke. Ugh! It was ok but not great. The Paella recipe from Conscious Cook was 10x better in my opinion. Oh well :-)

Meatloaf is one of the meals I really miss from my meat-eating days so I was so excited to try Field Roast's version of it (I have wanted to try it for months but coughing up $6.99 for a small loaf was hard for me! I finally did though). Unfortunately, it wasn't very good. It had a weird consistency and flavor I thought. My "meatloaf" was yummier and a lot cheaper. I like Field Roast sausages much better. Now I know!
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3 comments:

  1. The Purple CarrotApril 12, 2011 at 6:06 AM

    I just found your blog via Urban Spoon (Eden Alley Cafe), and thought I would come and say "hi" ... your meals all look delicious!

    ReplyDelete
  2. Healthy on PurposeApril 12, 2011 at 9:15 AM

    Thank you Lesley!

    ReplyDelete
  3. Lisa OSeptember 8, 2011 at 7:30 AM

    Have you tried the meatloaf from the Vegan Comfort Food cookbook? It is actually pretty good.

    ReplyDelete

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Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.





Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.