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Month: October 2011

Iron Chef #1 Round-up: Chickpeas

Iron Chef #1 Round-up: Chickpeas

Thanks to everyone who entered!  First up, I want to apologize for the confusion:  the point of the Iron Chef challenge is to quickly come up with a new recipe.  Some people posted links to old blog posts that happened to contain chickpeas.  I’m sorry that I wasn’t more clear, next week I will try to write out my post a little better so there is no confusion.

Also, you do NOT have to come up with anything fancy or complicated, and if you do not want to type out a recipe and just give an outline of how you made it, that’s fine.

Onto the recipes!

Body By Chickpeas (how appropriate!) gives us a pantry-friendly ‘hot pocket’, complete with tips for making them even better.

Hobby and More made apple fries coated in chickpea batter.  Shut.  Up!

Tuxedo Cat made a colorful chickpea and red quinoa salad, with a simple dressing.

If you have trouble using up chickpea flour (I know I do!), try Passing Daises’ curried chickpea falafel.

Fattopotamus made Chiccini Canoes, or chickpeas in zucchini boats.  To be eaten in your swim trunks and your flippy-floppies, perhaps?

Little House on the Vegan Prairie decided to take all of the flavor of a chik’n patty without the breaded/fried part and made chickpea chik’n patties (eek, they’re nekkid!).

One can of chickpeas, one hour, and a vegetable napoleon that uses chickpeas three ways?  Holy crap, Go Greenly.  Hats, off.

“Where do you get your protein?”  “Chickpea peanut butter frosting.”  Thanks for giving us a new way to answer that tired old question, bad little spice!

If you don’t like/are allergic to peanut butter, Corriana, Darling had the same idea, but made a vanilla chickpea frosting.

The Vegan Apprentice modified a much-loved soup recipe to bring us this chickpea, ginger, and peanut curry.

Amy made a comforting dish of chickpeas and cauliflower to welcome her husband home from the hospital (get well, Jonny!).

Rithika brings as an authentic chana masala from South India, minus the onions and garlic, and explains a few reasons why one might not want to put those two things in their food.

Naturaliment worries that her methi malai chole isn’t very original, but i’m sure i’m not alone in thinking that the internet needs more authentic vegan Indian recipes!

If you have trouble working dark, leafy greens into your diet like I do, you’ll appreciate this swiss chard pakora from Always Autumn.

Healthy Kitschy Vegan made no-bake chocolate chip cookies, which sound great since the weather has creeped back up into the 80’s.

El Paso Veg Snob rustled around in her pantry and came away with this awesome sounding smoky tomato chickpea soup.

The Flaming Apron made a duo of hummus – smoky cayenne and tomato rosemary.  I like this serving tip, “Separate with some pita bread for those obnoxious people who don’t like their food to touch. ”

I am excited to see these gluten-free spiced chickpea crackers from West Philly Vegan, because the only good xgfx crackers I can find around here are full of sesame seeds, and sometimes you want to change things up.

Jeni wrote a really amusing entry about the ‘chickpea juju’ she experienced while making these chickpea fritters.

JustBloggs calls this soup quick spicy chickpea soup, but I think the garnishes on top make it look super fancy!

Garlic & Lemons posts a recipe for Mediterranean chickpea salad and shares why she thinks bulk bin, dried chickpeas are the best you can get.

Vgan Jar not only presents an easy, homemade  baked quesadilla, but an accidental food lesson as well!  I had never heard of Socca before this, and now i’ve learned about a new food.

You know what you can’t go wrong with?  Anything involving buffalo sauce, as shown by Suburban Vegan with these buffalo chickpea bites.

If this was a beauty contest, Kirsten would win with her chickpea frittata, gorgeous!

Over at Not Just Greens, Miss Amanda craved something hearty, so she put her spin on a classic with Single Chick’s Pea Pie.

And finally, our own Panda With Cookie discovers the joy of roasted chickpeas, which is one of the best simple ways to prepare a chickpea.

(If you submitted a recipe that was within the time frame posted, please let me know!  40 blogs is a lot to get through and i’m worried I might’ve scrolled past someone by accident.)

There will be another challenge on Friday, with TWO ingredients (meaning you use them together, not you get to choose), so I hope this was a good warm-up!

Vegan Heritage Press – Cookbook Giveaway

Vegan Heritage Press – Cookbook Giveaway

Winners! I’m glad I used a random number generator, if I had to choose based on my favorite comments, it would’ve been REALLY difficult.

Kelly, The Blooming Platter – “Brown rice, peanut butter, and dried chickpeas!”
Kate, American Vegan Kitchen – “Hot sauce, peanut butter, and black beans, though perhaps not together?”
Veg-In-Training, Vegan Unplugged – “Quinoa, soy curls and fire roasted tomatoes.”

I will email everyone shortly!

Vegan Heritage Press is an independent book publishing company dedicated to discovering and publishing quality vegan cookbooks that promote healthful living and respect for all life.  VHP was founded in 2007 by Jon Robertson, husband of Robin Robertson, who has written nineteen vegan and vegetarian coobooks.  So needless to say, they already have a lot of experience in the field of vegan cookbooks, despite being a fairly young company.

Jon has graciously donated three books for us to give away today!  Also, if you are interested in winning some of Robin’s books, she is doing a giveaway every Monday on her blog for MoFo.


The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio

Betsy’s recipes guide you to what’s fresh, season by season, all year around, and include dinner, soups, salads, sides, and desserts.

American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites by Tamasin Noyes

Hungry for the comforts of diner and cafe food? This book is filled with sensational breakfasts, burgers, main dishes, and desserts. Tami’s recipes are all yummy with a capital “Y”.

Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson  with recipes by Robin Robertson

Easy and simple pantry recipes that take 15-minutes or less and cost about $1 per person. 80 excellent recipes by Robin Robertson for pasta, grains, appetizers, soups, salads, and snacks.

Inspired by the theme of Vegan Unplugged, to enter, leave a comment telling us what three pantry staples you would grab in the event of the (probably zombie) apocalypse.  Three winners will be chosen at random at 10 pm CST tonight, US residents only.

Vegan MoFo Saturday Round-up: So many bookmarks!

Vegan MoFo Saturday Round-up: So many bookmarks!

Well, I don’t know about you, but I’ve been bookmarking recipes and blog posts left and right this week. My gosh, we’re just starting Week Two – and I’ve already got lots of new recipes tempting me. What fun! It’s hard to keep up with all the MoFo activity, so I had a great time today surfing around and seeing what’s been going on. Here are some of my favorite posts from today:

you know you want some

vegan. in. brighton was so smitten with the new PPK recipe for Apple Pie Pancakes that she posted twice in one day. On a Saturday. Friends, that really says something about these pancakes. Must try!

I’ve been loving Cold and Sleepy Cooks‘ theme of working her way through the alphabet for MoFo – and her G is for Garlic entry is right up my alley. Her garlic soup sounds amazing, plus there are bonus pics everyday of her adorable little mini-vegan.

In case you are a sushi lover, Bread Without Butter (great blog name!) did a really beautiful tutorial on how to make Tofu Musubi. I don’t even like sushi all that much, but this amazing post got me in the mood for some seaweed action. Also, she gives 3 different ways to make it – so anyone can do it!

Awesome. Vegan. Rad. made a great-looking Vietnamese Noodle Salad, and shares a recipe for some very tempting Spicy Grilled Korean Tofu. I spent all day a bake sale today, and after looking at all those sweeties, this super-savory meal looks totally magical.

Even though I’m a bit sweetied-out, I know not everyone is. Plus, you can’t very well have a round-up with out a treat or two. So, for dessert, Vegan Culinary Crusade has some beautiful pictures and an easy recipe for almond-date truffles – a quick weekend treat or an easy gift for a friend.

Or, perhaps you are in the mood for something more decadent! Another little round dessert, but a whole different ball game (ha ha!) – check out Hobby and More‘s amazing Gulab Jamun recipe! I love the name gulab jamun so much, but they’re pretty much never vegan. Now you can make them for yourself and revel in the fun!

Happy Weekend MoFo Friends!

 

Sick on Sin Giveaway!

Sick on Sin Giveaway!

Congratulations to Nicky A for winning the Sick On Sin giveaway!  Thanks to all who entered!

Nicky A: Everything is so cute! I’m in love with the Ghost Cat and the Giraffe.

Happy Saturday to all!  Today’s giveaway is brought to you by SickOnSin.com, an independent business headed by Jennifer Krebsz (and all designs are done by her husband, Michael Lalonde).  When Jen contacted us about donating, we all fell in love with the super cute, veggie-inspired clothing over there.  They’ve got it all: clothing, buttons, magnets, tote bags, and more!

Lookit how cute!  The shirts above say: “Not my dinner.”  So adorable!  Here’s how it works…

Leave a comment describing all the wonderful things you’d like to get from SickOnSin.  One winner will receive a $25 gift certificate!

Contest is open to ALL MoFoers!  That’s right…they will ship worldwide!!  Giveaway closes at Midnight (Pacific).  Best of luck to all!

Vegan MoFo Friday Round-up – Super Smashing Great

Vegan MoFo Friday Round-up – Super Smashing Great

S’up MoFo’ers!

As soon as the evenings start drawing in my soup gland starts twitching.
Vegan MoFo never dissapoints on the soupy goings on and today has been no exception, the last week has been no exception!! So, tie a napkin under your chin, don your spoon and let’s dive right in on these souper offerings.

Potato-Kale Soup with Sizzling Chorizo
Roasted Cauliflower Soup
Split Pea Soup with Lemon and Spinnach - don't leave home without a lemon!
French Onion Soup
Southwestern Corn Chowder

So concludes my soup love post. I can’t believe we’re a week into MoFo 2011 already, doesn’t time fly when you’re having fun cooking, eating, reading, living la vida MoFo.

xxx

Iron Chef Challenge #1

Iron Chef Challenge #1

I usually post these on my own site, but since I have a theme this year, we’re doing this on the MoFo blog!

The VeganMoFo Iron Chef challenge is simple.  I post an ingredient or two on Friday, then on Sunday evening I will gather up the links and post them in a special round-up.  There are no winners, and the only rule is that you have to come up with an original dish, not using a recipe from a book or the internet (edited to add that you also have to make something new, not an old blog post that so happens to involve the ingredient).  Just comment on this entry with the link to your blog post by Sunday, 3 pm CST to participate.

And the secret ingredient is…

 

 

CHICKPEAS!

You can use dried, fresh, chickpea flour, you can use hummus (totally counts), whatever!  Have fun and be creative.

Allez Végétalien Cuisine!

Lotus Bakeries/Biscoff Giveaway

Lotus Bakeries/Biscoff Giveaway

Congratulations to Jennifer Licata and Robin!  I’ll be sending an email shortly.  Thanks for playing everybody!

Jennifer Licata: I have not tried the spread yet, but it seems like a perfect add-in to homemade vegan ice cream, along with some berries or chocolate chips. A fruit tart with a Biscoff Spread-infused crust also seems like a fantastic idea.

Robin: With a spoon! Biscoff lollipop!

Good morning to all my MoFo peeps.  This giveaway will knock your pants right off your booty.  Our good friends at Lotus Bakeries, makers of Biscoff, have donated 1 jar of Biscoff Spread and 1 case of cookies each for 2 winners!  What what?!

That’s right.  The speculoos train has arrived!  For those precious few not in the know, this stuff is the jam!  For years I heard vegans pine over Biscoff cookies and spread, never knowing exactly what it was.  When I realized I’ve been eating it all my life under the name “windmill cookies”, it all made sense.  It was like a dream come true the first time I saw Biscoff cookies in the store.  These crispy, spiced delicate cookies are perfect with tea or just straight outta the bag.

As for the spread, there’s no real way to do it justice.  Imagine, if you will, a paste the consistency of peanut butter…that’s made out of Biscoff cookies!  It’s amazing.  It has totally caused apples to break up with nut butters in this house because Biscoff spread is the new sheriff in town.

Here’s how it works.  Comment and tell me all the wonderfully awesome things you want to do with that spread.  Spread it on crepes? Toast?  I need to know…  I’ll pick 2 winners at Midnight (Pacific time) tonight.  Good luck!

Sorry, contest is open to the U.S. only, but check out the websites linked above.  They ship to many places worldwide!

Chicago Soydairy Giveaway

Chicago Soydairy Giveaway

Winners!  Since one mentioned marshmallows, and the other mentioned cheese, it was easy to decide who would get which prize.

Dandies, Scissors and Spice:  I am so, so happy to have Dandies in my life. We go on public hayrides at a nearby park that always include a bonfire and smores making. Thankfully, I can bring my children their own marshmallows so they are not left out of the fun! Dandies make parenting easier! 🙂

Teese, Celeste:  My favorite cheesy foods are pizza, baked ziti, and mac & cheeze!

Today’s giveaway is brought to you by Chicago Soydairy, the makers of Teese Vegan Cheese and Dandies Vegan Marshmallows.

Remember those dark days, when vegan cheese was something that made you sigh deeply because what little that was available wasn’t very good?  It tasted funny, it didn’t really melt, gooey pizza was but a dream.  These days we have more vegan cheese options than we can shake a bag of nooch at, but Teese was the first to make people excited about vegan cheese. In addition to basic mozzarella and cheddar flavors, they also make cheddar and nacho flavored sauces.

I also remember those dark days when there was one vegan marshmallow…and then we found out it wasn’t really vegan!  Now we have two kinds of marshmallows, made by dedicated vegan companies.

First of all, CSD loves VeganMoFoers so much, they are doing their own contest, where the winner will receive a years supply of Dandies!  All you have to do is to make something with Dandies, blog about it, and send them the link.

Today’s giveaway will have two winners:  one person will get two bags of Dandies, the other person will get one of each flavors of Teese (four total).  To enter, just comment here and tell us what your favorite cheesy or marshmallow-y food is (or both!).  US residents only!  The winners will be chosen randomly tonight at 10 pm CST.  Don’t forget to leave your email address so we can contact you!

VeganMoFo Thurs. Roundup: A Match Made in the Kitchen

VeganMoFo Thurs. Roundup: A Match Made in the Kitchen

Howdy MoFoing Fiends!

VeganMoFo 2011 is off to a great start, full of so many tasty dishes and lots of lovely comments floating around the blogosphere.  As I make my way through each and every post (Ha!), I can’t help but notice that there are some really delightful flavor combinations coming out of your kitchens.   Here are a few that caught the attention of my (somewhat American) palate.

Lemon and Blueberry

Lemon Pound Cake with Blueberry Topping

The marriage of tart and sweet happening over at Andrea’s Easy Vegan Cooking might just be the best ever.  Andrea sure is lucky to have a daughter-in-law that makes such tasty cakes.

Chocolate and Peanut Butter

A Colossal Peanut Butter Cup?  ‘Nuff said, really.  Check out Kristen’s ‘how to’ over at Sugar Skull.

Maple and Pecan

Maple Pecan Oat Scones

Although I’ve never met a scone I didn’t like, Char’s sound particularly delicious.  It must be the combination of maple and pecan.  With the step-by-step photos she provides, I’m wondering why I’m sitting here writing this post instead of making these beauts.

Apple and Cinnamon

Apple Cinnamon Paczki

Alex over at Cloudy with a Chance of Vegan Meatballs made Paczki, a Polish fried dessert, filled in this case with both an apple cinnamon mixture and cream.  Man these look good!

Avocado and Lime

Southwestern Cobb Salad

MoFo Roundup Crew’s very own Mo is at it again, creating another dish that I want to dive into headfirst.  There are so many great flavor combinations in this Southwestern Cobb Salad, avocado and lime being one.

Tomato and Parsley

Ful Mudamms

Nada over at One Arab Vegan gives us the rundown on Ful Mudamms, an Egyptian bean salad consisting of several ingredients including, you guessed it, tomato and parsley.  The entire dish sounds so fresh and delicious, I wish I had a bowl in front of my right now!

Did I leave out your favorite flavor combination?  Tell me about it below!

Vegan MoFo Wednesday Roundup – Great Beginnings

Vegan MoFo Wednesday Roundup – Great Beginnings

I’m one of those people who can’t just roll out of bread and eat something. My stomach wakes up about two hours after the rest of my body. Still, I have to have breakfast. I usually eat something pretty light, which in the summer means a green smoothie, and maybe a piece of toast. When the weather starts cooling down, the last thing I want is to chug a glass of frozen fruit.

MoFoers have been cooking up some wonderful cool weather breakfast food. If you’re looking for something savory, check out the Tofu Rancheros that Kristen cooked up over at DC Vegan. She uses Tami’s recipe from American Vegan Kitchen. This would make a great weekend brunch!
Tofu Rancheros

If I’m still hungry, I’d have one of Joyfulgirl’s Pumpkin Bagels, or maybe one of the beautiful Tomato Rosemary scone that green light vegan baked up from Vegan Brunch.

I love making a big batch of oatmeal and then just reheating them and adding different toppings. Healthy Slow Cooking shares recipe for Pumpkin Coffeecake and Lemon Raspberry Cheesecake Oatmeal with So Delicious Greek Yogurt. Either of these will keep me full until I hide under my desk with my lunch.

Sometimes I’m in the mood for a big stack of carbs in the morning. I don’t know if I want to eat V.K. Rees’ pumpkin pancakes, or hang one of the lovely photos of them on my wall. I think both. Everything tastes better on a stick, and these adorable heart-shaped waffles from Meet the Wikos are no exception.

The Happy Go Lucky Vegan’s Pumpkin waffles also sound perfect for a crisp fall morning.

Sometimes I just want a doughnut. Unfortunately, I’m not lucky enough to live near Voodoo or Mighty O, but I could certainly whip up these Choconut Doughnuts from tahinitoo.

Sometimes I can’t make up my mind and want a little savory and sweet on my plate. For those days, I’d love this French Toast Sandwich with “Cheezly” Hashbrowns and Spinach Chips from Growing up Veg.

I could also go for the Smoky Soy Curls that Tasty Planet serves up next to a nice stack of fluffy pancakes.

Whatever you decide to start your day with, make it something delicious!