We’ve got a trip to Mexico planned for the beginning of November (what a way to wrap up MoFo, huh?) and it would be a dream come true if every place we went had food like this dreamboat of a dish here. Wishful thinking; our plan is to gorge on local fruit while we’re there.
To build up excitement for our trip, we’ve been digging into the cookbook Viva Vegan a bit more lately. We’ve never made this recipe before as it is pretty involved; what with the making the seitan and all. Okay, it’s not really that bad if you make your seitan ahead of time, but we’re not so smart.
This rice dish is laced with succulent olives and capers, juicy “chicken” seitan, cilantro, peas, green pepper, garlic, onion, and spiced with pretty staple Latin spices like oregano and cumin.
I found the recipe posted online here
, but I strongly recommend you just buy the book. There’s a recipe for churros!
Last night, we had some visitors a bit late into the evening and we didn’t even realize we hadn’t eaten dinner until 9:00pm. What’s a couple of really hungry vegans to do? Make epic nachos, that’s what.
|Salsa, green olives, sliced jalapenos, beefy crumbles and daiya cheese on tortilla chips. Bake and eat.
Every recipe I try from Appetite For Reduction by Isa Chandra Moskowitz just blows me away in how easy, healthy and amazingly tasty it is. This recipe is just totally wow. I love the fact that it comes together so easily and tastes amazing. Isa recommends pairing it with the Caulipots (Cauliflower/Potato mash) recipe from the same cookbook, and you can see some of that peaking out from underneath the heap of piccata in the photo. It is so good! I totally didn’t feel like buying arugula to serve the piccata over as the recipe suggests (I had no plans to make anything else with arugula on my weekly shopping list), so I just served it over baby spinach.
The recipe can be found online here.
It’s been a very stressful week around our house, and I came home from work tonight wanting nothing more than some good comfort food. To me, nothing is more comforting than mac and cheese! Being vegan doesn’t mean you have to go without. There are quite a few good vegan mac and cheese recipes out there, but the Veg News Mac and Cheese in the best one we’ve tried. The cashews in the sauce give it a gorgeous texture that is very rich and filling. It’s yummy enough for anyone to scarf down…no vegan membership card required.
We decided to pair this with roasted balsamic asparagus with capers. This is sooooo good. I made it once when I was home alone and accidentally ate the whole batch!
Trevor’s Balsamic Asparagus with Capers
1 bunch of asparagus
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp (or more) capers, drained
2 tsp caper brine
salt and pepper to taste
Preheat oven to 400°F. Trim and wash asparagus. The easiest way to trim asparagus is by holding both ends and snapping it – it will naturally break where it needs to, so you get rid of the fibrous end. Lay stalks flat on a baking sheet. Drizzle with olive oil and balsamic and with sprinkle capers and caper brine; toss gently to coat. Add salt and pepper to taste. Bake for 12 minutes, flipping halfway (or more if you like it more crispy – and we do!). Dish up and don’t forget to scoop some of those crispy yummy capers onto your plate!