Cauliflower and Mushroom Pot Pie with Black Olive Crust

…I really have no idea.

This might be the dish I would choose as my last meal if I were on death row or something.  It’s creamy, delicately herbed, warming and really stick-to-your-ribs.  The black olive flecked biscuit topping creates a wonderful balance for the creamy filling.  It’s from Veganomicon, which, if you don’t own already, you really need to.

And it’s so good that I didn’t get a chance to photograph it before we ate it all.  Oops!  Next time.

I did find it posted online for those of you without the cookbook, find it here.

– Crystal

Spanakopita

I had a hankering for Greek food this week and decided it was time to venture into the world of phyllo dough.  I’ve always been super intimidated by it, so I’ve avoided using it in the past.  This was a success, though!  Phyllo is finicky, but as long as you’ve got a pastry brush and olive oil, it’s not so bad.

This recipe is from Vegan with a Vengeance by Isa Chandra Moskowitz.

I had purchased some daiya vegan cheese last weekend and it was so good on top of this!  Mmm.  
– Crystal

Veg News Mac and Cheese

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!

– Crystal