Last Friday I took the day off work and made blackberries and biscuits for breakfast. I whipped up the biscuits using this lovely recipe from Holy Cow Vegan, then topped them with a warm blackberry sauce containing no added sugar. The sauce got me feeling …
One of my favorite Saturday activities is whipping up a smoothie for myself in the early morning hours. It’s so fun and easy. I use almond butter, almond milk, ripe bananas, and organic frozen strawberries. In the lamplight before dawn, I like to sit with …
On Sundays, Rob and I love to cook big vegetarian feasts. They take all afternoon to make and usually include country-fried seitan steaks, mashed potatoes, cornbread, field peas or butter beans, sautéed kale, and my Not-Too-Sweet Sweet Potato Casserole. I wanted to share the casserole recipe because it’s delicious and very healthy for you; it contains no added sweeteners.
4 pounds sweet potatoes
1 cup almond milk
2 tablespoons melted vegan butter
2 teaspoons smoked paprika
3/4 teaspoon salt
3 cups finely chopped walnuts
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
3/4 teaspoon salt
Heat the oven to 450 degrees and roast the sweet potatoes (whole, in their peels) until soft.
While they’re roasting, prepare the topping. Stir all the ingredients together in a small bowl and set aside.
When the sweet potatoes are done roasting, wait until they’re cool enough to handle, then peel them, place them in a large bowl, and mash them. Add the almond milk, melted butter, paprika, and salt and mix well.
Grease a 9×13-inch pan and spread the sweet potato mixture in an even layer. Top with the walnut mixture.
Bake at 350 degrees for 20 minutes or until the walnuts are toasted and the potatoes are warmed through.
Today Rob and I made vegan meatballs. We’d been dreaming about them for weeks. Rob wanted to call them “Everything But the Kitchen Sink Meatballs” because they had so many ingredients—walnuts, oats, panko, tofu, nutritional yeast, sautéed mushrooms, and more. We baked them, then deep-fried …
A few weeks ago, Rob made up this delicious, healthy kale stew so we could use up our bounty of greens in the garden. Today we picked almost seven pounds of collards, so we used collards instead of kale in our enormous pot of stew. …
Last Sunday when Jammer was still with us, when he was still resting in his little bed next to my desk in the Little House, we harvested a couple of fine cabbages, glittering with raindrops, and we made a cabbage salad. We’d check on him, maybe brush him (softly), maybe try to feed him some baby food, and then we’d do some more cabbage-chopping, in tears. The resulting salad was strangely, sadly delicious–sweet and salty and crunchy. We didn’t know Jammer was going to die, so we made a cabbage salad. We didn’t know what else to do, so we made a cabbage salad. And now it’s the same way, now that he’s dead: I don’t know what to do, so I’m writing about making a cabbage salad.
Cabbage Salad with Ramen Noodles
Ingredients:
1 large head cabbage, chopped
5 green onions, chopped
2 carrots, shredded
2 pkg. Ramen noodles (just the noodles, not the flavor packs)
½ cup sunflower seeds
½ cup slivered almonds
½ cup vegan butter
Dressing:
1 cup canola oil
2 Tbls soy sauce
1 cup sugar
½ cup apple cider vinegar
1 tsp salt
Directions:
Break up the Ramen noodles. Brown the noodles, sunflower seeds, and almonds in butter and set aside.
In a large bowl, toss noodles, sunflower seeds, almonds, cabbage, onions, and carrots together.
Combine dressing ingredients. Toss into salad.
We made our favorite vegan lasagna on Monday. It turned out so delicious. The key is the walnut paste, which holds everything together and is so rich and oily and delightful! Sorry about the poopy picture. It was dark by the time we finished cooking, …
This week we picked lots more tomatoes–Romas, Bonnie Hybrids, Sun Golds, and Matt’s Wild Cherries–and today we used them to make a huge pot of marinara sauce jazzed up with homegrown hot peppers, garlic, onions, basil, and oregano.
Our main task every Sunday is to use up the many pounds of tomatoes we have harvested throughout the week. We’ve been getting baskets full of Cherokee Purples, Romas, Stupices, Sun Golds, Sun Sugars, and Matt’s Wild Cherries. Here is last Sunday’s tomato-heavy feast:
Vegetable soup and vegan pizza made with our fresh garden tomatoes (and eggplant, garlic, and onions).
