I was trying to think of how to frame this post: here are some pictures of food from the summer that I forgot I ate and everything was really good....sorry my food pictures suck so bad, but you should make all this stuff yourself anyway.... Hmm, I don't know. I feel like the reason I blog so infrequently is because I don't know the main point of my blog....I don't know my "mission" or "message" or whatever. But once I put all the pictures into the post, I realized that this kind of a showcase of all the awesome stuff that vegans eat. I've been listening to Colleen Patrick-Goudreau's podcasts a lot (plenty of time on the road) and she always emphasizes how veganism isn't about restriction and that you shouldn't just say "Oh, I can't eat that" about animal foods, but that "I don't want to eat that." I think it's also more about a non-vegan perspective; people act like I'm not allowed to eat animal foods, but really, because I've educated myself, I'd just prefer NOT to eat that stuff. But look at all the stuff I want to eat! Everything here is gluten free, too.
So, I made this strawberry, rhubarb, and peach crumble. I combined a couple recipes (one from The PPK and one from The Kind Diet by Alicia Silverstone) and it tasted perfect, even though it looks kinda like barf...
I have so many favorite recipes from The Oh She Glows Cookbook. I got it at Costco the day after I graduated (I obviously partied hard....) and I haven't really stopped cooking from it since! This is the Luxurious Tomato-Basil Pasta, which has a creamy tomato cashew sauce. I could probably eat it everyday. Also, since my mom is gluten free and I reference that a lot, I thought I'd mention that our favorite gluten free pasta brand is Tinkyada brown rice pasta. I also don't mind quinoa pasta, but I think the Tinkyada tends to be cheaper and easier to find- it's even at Wal-Mart.
This was my birthday pizza! I still want to experiment with amounts of sauce, cheese, and filling, but a delicious skillet pizza is hard to mess up completely, that's for sure. This was also gluten free and once again, I used the crust recipe from Minimalist Baker. I also used her guidelines for the skillet pizza itself, then obviously used Daiya mozzarella shreds. I actually made it again and tried using Daiya jack style wedge and the filling turned out way too liquidy/creamy with that kind. I really like the wedge style on quesadillas and grilled cheese sandwiches, but on pizza it just ends up too runny. I would like to try this again as a Philly steak style pie, with peppers, onions, mushrooms, and beyond beef....mmm...
The birthday cake. This was my attempt at a Babycakes brownie cupcake with mocha frosting (BTW, I am SO DEVASTATED that the Babycakes storefront closed in Orlando, especially because I'm running the Princess Half in February- I'm going to have to ORDER my donuts....the horror....#firstworldproblems) Anyway, the brownie cupcake with mocha frosting from Babycakes is the best vegan CUPCAKE I've ever had- notice that I said cupcake and not baked good in general- and I really wanted to try to recreate it. So, since I have both Babycakes books, I found that the recipe for the brownie cupcakes was similar to the recipe for the triple chocolate fatpants cake, so I used that recipe and then added extra chocolate chips to the batter. For my mom and me, Babycakes recipes are always a hit or miss- We've had the first book for a while now, and we've pretty much figured out that bake times/temps are always too short/not hot enough. People want to act like vegan baking would be SO difficult....then they hear gluten free AND vegan and their minds are blown..... The mocha frosting was another adventure. Since I couldn't get the ingredients Babycakes uses in their frosting (soy milk powder and coconut flour), I found a recipe for vegan mocha frosting on Martha Stewart's website- who knew? I probably cut the sugar a little bit as I didn't really want just spreadable sugar for my frosting, but it turned out fine. It wasn't quite as thick and flavorful as what I've eaten at Babycakes, but it was....acceptable! Not bad, not amazing.
This is just a really perfect Greek salad at Razzi's Pizzeria in Seattle. I like this place because they have an entire gluten free + vegan menu with pizza (duh), calzones, salads and mozzarella sticks. Yeah, those were so good that I didn't get a picture, the only thing lacking was the saltiness of the non-vegan kind, but, uh, that's what salt shakers are for.
Quesaritos, round two. These are so good. And I know that the "real" quesarito has rice and not many vegetables, but I really don't want rice on my brown rice tortillas....I'd rather have beyond beef, guacamole, salsa, onions, olives, and cilantro. nom nom
Do you have a new favorite cookbook? Is there a vegan dish or baked good that you just can't seem to get perfect?