I failed to take a picture of the cookies I took to a Hanukkah party last Friday. I made the Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan With A Vengeance except I added chocolate chips. Mmmm….peanut butter and chocolate. They disappeared quickly.
If you have a pressure cooker, you need to make risotto. It’s quick, yummy, always impresses people and is super easy. This week I made Risotto with Carrots, Peas, and Mint from Recipes from an Ecological Kitchen (now called Lorna Sass’ Complete Vegetarian Kitchen). Be sure to use a quality stock, because it really makes the dish.
Now, back into Vegan With A Vengeance for some more treats. The Raspberry-Chocolate Chip Blondie Bars are always good, but this time I decided to try the Macadamia Blondies with Caramel-Maple Topping. I ate one last night, for testing purposes only of course. They’re good, but I think I enjoy the raspberry-chocolate combo better.
Tonight’s dinner, Mushroom Barley Soup from The Candle Cafe Cookbook and a couple of slices of Italian bread with Earth Balance. I used hulled barley rather than pearl so it took about 10 minutes longer to cook. Hearty, tasty, perfect cold weather food. This would be a good one for a novice cook. Not at all complicated.
Saturday instead of having our monthly vegan lunch at a restaurant, we had a potluck at my house. It was filled to the brim with vegans. And food! We had pumpkin waffles, banana oatmeal raisin waffles, tofu scramble, biscuits, greens, tira misu, soy yogurt, fruit and granola, ‘tatoes, and homemade beer. Of course I completely forgot to get my camera out. It was much nicer than being at a restaurant. Hopefully we’ll be doing that again. And I will have to say I’ve never had a party with such a quick and easy clean-up. Vegans rock!
The three Ethiopian ladies working registers next to each other at the farmer’s market got the giggles over my horseradish. I can’t for the life of me figure out why that might be. Hmmm. What’s so funny about this?
Soba with Hijiki and Stir-Fried Vegetables from Vegetarian Cooking for Everyone
Oven-Roasted Tom Tofu from Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary, Roasted Turnip Puree from The Everyday Vegan and steamed brussels sprouts
Coconut Spiced Vegetables from The Garden of Vegan: How It All Vegan Again! over jasmine rice