"Bacon" Wrapped Asparagus

I always see bacon wrapped asparagus on Pinterest and wonder what it would taste like. I figured it would taste good..salty and smoky...so I made up my mind to make some. I envisioned somehow wrapping tempeh bacon around the asparagus- but that clearly would not work. Then I remembered the eggplant bacon from Appetite for Reduction. I couldn't do it the same way as in the cookbook. Here's how I did it. I made long slices of eggplant with the thinnest setting on my mandolin. I stacked them on top of each other and loosely wrapped them in foil.

 I put it in the oven at 350 for 15 min. or so until they were soft. 

While the eggplant was in the oven, I boiled the asparagus for 3 min and then plunged them in an ice bath. 

With the cooked eggplant slices, I sliced them long ways and dipped them in the bacon marinade from Appetite for Reduction: 2TB soy sauce and 1tsp liquid smoke.

Then I tightly wrapped the eggplant around the asparagus spears. 

I spread a little olive oil on my cast iron griddle and cooked all sides until they were brown and slightly crisped. When you do this, turn the asparagus the same direction you wrapped them. Otherwise they'll become unwrapped. 

These came out really good. We both loved them. It took a awhile though, so have some thing easy and familiar to serve these with. I served mine with stuffed mushrooms. Details about the complete dinner coming soon!

This is what they look like before cooking them.

Pizza Bowl

This is from Isa Does it! It's my new favorite book. I haven't been blogging because I haven't really been making anything new or exciting. But this was new AND exciting! I thought I had brown rice but didn't so ended up using basmati. There's really no point in sharing that...because the only thing you really need to know is how delicious that sauce is. The bowl has rice, sausage, kale, black olives, and a yummy cashew cream sauce. I used tofurkey sausage instead of making my own. I also added a few peperoncini to the top. Oh yum! 

Buy that book and make this for dinner!

Fried

It wasn't all fried but it was the best part! Hahhahaaa!

Fried cremini and shiitake mushrooms, sautéed collards and zucchini with couscous and corn on the cob. 

BBQ cauliflower salad...YUM!!!

This was the best salad I've eaten in a long time. I made Herb-Roasted Cauliflower and breadcrumbs from Appetite for Reduction. I left out the dried thyme and basil and drizzled BBQ sauce on top 5 minutes before the cauliflower was done cooking. 

While the cauliflower was roasting, I prepped the rest of the ingredients: red leaf, romaine, red cabbage, black beans (I made a big batch and have been using them throughout the week) roasted corn, avocado, tomato, red onion, carrots, and cilantro.

For dressing I used follow your heart creamy garlic. It's my favorite store bought dressing, very mild garlic flavor, I use it like I would ranch.

Everybody enjoyed the salad, but not as much as I did (probably because I had a Moscow mule with mine).

Peanut-Lime green goodness bowl

Wow! This clean out the fridge bowl is my new favorite thing to eat. A mix of brown rice and quinoa topped with steamed kale, edamame, burnt broccoli (from Vegan Brunch), dry fried tofu, and peanut-lime dragon dressing (both from Appetite for Reduction). The red dots are sriracha and I used every bit. It was so yummy! Ryan loved it too. The kids didn't hate it and with that many green vegetables I call it a success!

Chicago Dogs

Tonight I made Chicago dogs. I did the best I could given that I do not live in Chicago, and not all of the specialty ingredients are readily available to me. I wasn't able to find poppy seed buns or the bright green relish but I don't care because I found sport peppers at World Market!! I used hot dog relish (yellow mustard and relish mix) kosher dill spears, kumato brown tomatoes from TJs (soooo good!) chopped white onion (soaked in cold water made them sweet and not offensive) and celery salt. The dogs are Yves Tofu Dogs that I rippered (fried). Everybody loved them and they were super fast! You should make them too!

Spicy Tempeh Nori Rolls and Miso soup

Hi there!!! Long time no see. I keep telling Lynzie that I'll post something soon but the weeks just keep flying by. Well she has thoroughly shamed me with her numerous posts of late so here goes...

Last night I made spicy tempeh nori rolls from Veganomicon (also inspired by Lynzie, isn't it enough that I'm posting? Please don't expect me to think for myself too!) and an old favorite Country-style miso soup from The Real Food Daily cookbook.

Oh man, the rolls were so good. Ryan and the kids loved them even though none of them are huge tempeh lovers. Make these for any spicy tuna sushi lover and they'll be hooked (see what I did there?). The miso soup was a perfect addition to round out the meal especially on a cold, rainy day.

Well that wasn't so hard. See you soon...I hope!

Sautéed Seitan with Mushrooms and Spinach

Ohhhh man!! Striking gold with Veganomicon!! Buy this book! The recipe is inside it!
This was really easy, fast and delish! The perfect combo. The book suggested serving it with mashed potatoes...you know I love mashed potatoes! I also decided to make this because I don't eat much seitan even though I like it. Sean and I both loved it.

Black Beans in Chipotle Adobo Sauce with Tangerine Baked Tofu

Sneaky...sneaky...sneaky...
This is one of those meals that doesn't look like it has any wow factor. Let me tell you it totally does!!! Woah. I made this for dinner last night and kept having flashbacks to its deliciousness randomly throughout the day. The black beans were super yummy and easy to make from a can. The chipotle adobo sauce was really spicy...but the citrusy tofu totally complemented it. I loved this and will definitely make it again soon!

If you haven't bought the Veganomicon cookbook yet. I think it's time!

Strata

This is one of those things that just doesn't photograph well. It was totally yummy though!!! It's a mushroom and spinach mixture baked with a tofu "custard." It's another from Veganomicon.  you should but the cookbook if you haven't already!

Biscuits and Gravy

Why don't you make this for breakfast or brunch?!

The recipes for all this is in Veganomicon except for the sausage which is prepackaged. I forgot the brand and threw the bag away already. Ack! I'll find out and update when I remember!

Pre-Gravy

Happy eating!

Smothered. oh yeah.

Chili Cornmeal Crusted Tofu Po'boy

Make this for your next dinner! The recipe was made of different little recipes in Veganomicon. I was a little worried it would be too spicy because it of the chili cornmeal crusted tofu paired with chipotle mayo. I was wrong though. The spices were mellow and complementary of each other. The slaw also added a cooling element. Oh man. Yummm!!!

Smoky Tomato Salad

A tossed salad never photographs well. This was a yummy dinner from Vegan Diner. These smoky curls are super yummtastic!

Buffalo Burger and Fries

This was a frozen Chik'n patty that I Cooke according to directions then smothered with buffalo sauce. Yummy burger!! It's weird though...you can't tell there's buffalo sauce on that patty. I swear it's there and it was delish!!

Yourzo Orzo

Orzo with cremini mushrooms, sundried tomatoes, spinach, a few gardein chik'n strips and kalamata olives. I poured a little tomato basil marina on top. Mmmm! Light and delish!

Split Pea Soup and Biscuits

Yeah. I know. The picture isn't pretty. . . but it was super tasty!! I loved the soup and the biscuits. I found the recipe online here and the soup pre-made at Trader Joe's. Perfect for a cold, cloudy day like today!

Seitan Taco Bowl

Make this! A picture tutorial!

Quinoa and black beans

top with steamed kale and the seitan taco mix

top with a pico de gallo salsa: avocado, tomato, minced garlic, chopped cilantro & lemon juice

top with a little sour cream :)

Smoky Curls/ Sammie

These smoky curls were so yummy and easy to make! Vegan Diner is a fun cookbook! Check it out!

Pasta Primavera

I made this for dinner last night. Sean and I both loved this! While the pasta was cooking I cooked up some mushrooms and zucchini. When they were done, I added some julienned sun dried tomatoes. I also threw some asparagus into the boiling water near the end of the pasta's cooking time. I tossed it all with fresh pesto.

On the side I served some left over breaded cauliflower from my sanctuary salad a few days ago.

Pesto:
(Sorry I didn't measure)

2 handfuls of fresh basil

I handful of pine nuts

3 smallish garlic cloves

1 Tb miso (mild yellow)

About a 1/4 cup nutritional yeast

Lemon juice, salt and pepper to taste

Olive oil

Put the ingredients in a food processor or blender. I pour the olive oil in a little bit at a time until it gets to the consistency that I like.

Super Green Bowl

This came from Appetite for Reduction. In the back of the book there are a bunch of suggestions for bowls and sandwiches. I love love love bowls. I also love the goddess dressing this bowl called for. I really like all the components to this bowl. However, as I was eating it I really felt it was lacking some heat and something crunchy to contrast the other ingredients. As I was solving this in my mind, I glanced over at Sean's bowl and saw that he too had been craving heat and crunch. I knew this without even asking him because I saw broken ruffles and jalapeño in his bowl. Hahahahaaaa it was funny.