Vegan Chubosaurus

what this fat vegan eats

birthday cake and pie

I’m interrupting Soup Week for a one-off post about chocolate. I know, it’s tough to read about chocolate, but bear with me, and there will be more soup tonight. Heh.

My one and only offspring turned 16 (!!!) the Saturday before last. I offered to make him a cake or some cupcakes, and he sat down with some of my cookbooks to decide what he wanted. He brought me Veganomicon and said, “This!” while pointing to the recipe for Smlove Pie. Yes! I’d been wanting an excuse to make it!

Yes, this pie lives up to the hype.

He also wanted a chocolate-cinnamon cake of some sort (“Chocolate cake, mom. With lots of chocolate. And chocolate frosting. And some cinnamon would be good.”) I chose Veganmania‘s Best Vegan Chocolate Cake recipe, adding some cinnamon to the dry ingredients. I topped it with a vegan chocolate buttercream, also with a bit of cinnamon sprinkled in. I sifted cinnamon over the top, and added green decorator’s sugar and chocolate sprinkles. It was, I have to admit, ugly.

Also,I really could use a cake stand.

HOWEVER. This cake is aptly named – it truly is the Best Vegan Chocolate Cake – rich, deeply flavored, dense, moist. DELICIOUS. The offspring was thrilled with it, and everyone raved. So: SUCCESS.

Also, make that cake. Make it right now. You won’t be sorry. I bow to you, VeganMania goddess.

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she returns! with chickpea soup! – soup week #1

Oh, blogosphere, I missed you! Between week o’midterms two weeks ago, and week o’visiting friend in hospital last week, I have had zero time for cooking, much less blogging about cooking. But this week! Well, despite having an alarming amount of homework due, the completion of which is an impossibility if I intend to sleep before Saturday, as well as a fever, I got myself back into the kitchen tonight. And I am returning to blogging with a theme! The offspring and I have decreed this Soup Week. The weather here is even more Seattle-in-November than Seattle in November usually is, and believe me when I tell you that it’s the perfect week for soup. Lots of soup.

We started, tonight, with Chickpea Soup with Golden Spices, from Mollie Katzen’s Vegetable Heaven.

Recipe!

–  4 15-ounce cans chickpeas (drained and rinsed)
– 1 T extra virgin olive oil
– 2 C minced onion
– 4 T minced garlic
– 2 tsp salt
– 1 large carrot, diced
– pinch of saffron threads
– 2 tsp cumin seed, lightly toasted
– 2 tsp dry mustard
– 1/4 C fresh lemon juice
– black pepper and cayenne, to taste
– 2-3 T tahini, optional
– Optional, for the top: minced cilantro, parsley, or mint; a drizzle of sesame oil; 2 medium ripe tomatoes, peeled, seeded, and diced

Heat the olive oil in a soup pot or Dutch oven. Add the onion (I leave this out entirely, of course, as onions are my sworn enemy), half the garlic, half the salt, and the carrot, saffron, cumin seeds, and mustard. Saute over medium heat for about 10 minutes, or until the carrot begins to soften. Add the chickpeas and 4 cups water. Bring to a boil, lower the heat, and cook, covered, for about 20 minutes. Add the remaining garlic and salt, along with the lemon juice (I didn’t have this tonight, and the soup really is better with it), black pepper, and cayenne to taste. You can also add some sesame tahini at this point, if desired. Puree the soup in a blender or food processor until fairly smooth. (You might want to add a little extra water if it seems too thick.) Taste to adjust seasonings. Serve hot, with a spoonful of diced tomato, a small amount of cilantro/parsley/mint, and possibly a drop or two of sesame oil on top of each serving, if desired.

I chopped up the last orange tomato from our neighbor’s yard (the last remaining reminder of summer in our kitchen), and instead of cilantro, I added a dollop of leftover homemade salsa. Mmmm…my salsa is fabulous. And so is this soup – it’s one of my all-time favorites and I usually make it several times in autumn and winter. Tonight we had it with a very simple salad (red leaf lettuce, cucumber, tomato).

taking midterms – brb

Posting will be negligible to nonexistent this week, as I’ve got midterms at school. See y’all when they’re over!

halloween! – veganmofo 15 and final

3930562108_f07c8dec17Yeah, I’m totally going to cheat and call this a VeganMofo post – even though I’m posting it November 1, it’s about yesterday. So there.

HALLOWEEN! We had a party! I made some foods! Please view many, many photos!

spooky cupcakesSpooky vanilla cupcakes tinted either purple or green, topped with vanilla buttercream (recipes from Vegan Cupcakes Take Over the World). purple cupcake!

Purple cupcake!

green cupcake!Green cupcake!

mummy cupcakesMummies! Red velvet cupcakes with piped vanilla buttercream (again, recipes from Vegan Cupcakes Take Over the World). more mummies

vegan mummy cucpakes take over the world

even more mummies

red velvet

Vegan mummy cupcakes take over the world!

ooooohummusoooooSpooky black bean hummus with garlic sauce and bone toast.

guacamoldy

“Guacamoldy”! Made it in the food processor instead of mashing by hand, to make it a little bit more reminiscent of slime.

white bean aioli“Vampires of the world, beware” white bean aioli (from Veganomicon) with sourdough toasts (bone, moon, and bat).

shaped sourdough toastsBats, and moons, and bones – oh my!

crispy flour tortillasOven-crisped whole wheat flour tortillas.

june cleaverJune Cleaver! Get it? Cleaver! Hee! With lethal chopping action and delicious vegan cupcakes!

ooooh spooky cocktailHuzbean and a spooky bubbling cocktail.

mrs. cleaver tipples a bitJune Cleaver does like her bloody poison.

hello fatherMrs. Cleaver shows Father Karras some “hospitality”. “That Regan girl had nothing on me, Father.”

Farewell, Halloween 2009! You were spectacular and I will miss you.

See more photos – and some video! – here.

junk food Friday – sushi! – veganmofo 14

3930562108_f07c8dec17The kid’s spending the night at a friend’s house, and the huzbean worked late. It was just me, and the cats, and “Pushing Daisies”, and you know what that means – junk food Friday! Tonight it was maki (again), which is on the healthier end of the junk food spectrum, but still – white rice and fried tofu are not exactly health food.

mmmmmmakispicy tofuCripsy tofu, sriracha, and garlic gomasio. tofu and avocado

Cripsy tofu, avocado, and garlic gomasio. tofu!

Blurry crispy tofu strips with garlic gomasio (seriously, y’all, I’m not exaggerating when I say I use that stuff A LOT) and a healthy puddle of sriracha.

sushi junk food friday!Junk food Friday maki of lurve!

Here’s our great big bowl of candy, all ready for tomorrow night: trick or treat

This is my costume from two Halloweens ago: little dead riding hood 1

little dead riding hood 4

little dead riding hood 2

little dead riding hood 3

Little Dead Riding Hood!

Happy Halloween Eve, darlings!

tomato soup and grilled cheese – veganmofo 13

3930562108_f07c8dec17It’s definitively autumn, with more than a hint of winter, this week in Seattle. The skies are grey and frequently falling; the temperatures are in the 40s; some of the trees are already bare, the ground beneath them graveyards heavy with brown and yellow leaves. On days like this – and I know I’m not alone here – I really want the sort of warm and comforting meal my mom would set before us on cold, wet nights. What does that mean?

SOUP. Specifically, tomato soup and grilled cheese sandwiches. Though my days of canned tomato soup (just add a can of milk!) and greasy grilled cheddar sandwiches are over, I made a meal that was just as warm and homey as the ones I had when I was a child – and about a thousand times more delicious.

tomato soupI made Lolo‘s Spicy Tomato Chickpea Soup from Vegan Yum Yum. It was scrumptious. True, it bore little resemblance to the canned stuff of my childhood – but that’s a good thing. It was spicy, flavorful, filling, and yummy – in short, perfect.

My sandwich was thinly-sliced Daiya cheddar and a sprinkling of nutritional yeast grilled between two hearty pieces of Ezekiel bread. It melted beautifully, tasted fantastic, and was heavenly dipped in the tomato soup. grilled cheese

Look at that beautiful meltyness!

Sometimes I want a dessert that isn’t a cupcake. CRAZY TALK, I KNOW. I sliced up a local apple and drizzled it with Woodring Northwest‘s Agave Chocolate Sauce, which is divine. apples and chocolate

Erm, I guess that’s slightly more than a drizzle. Heh.

tostadas – dinner of quickness – veganmofo 12

3930562108_f07c8dec17My sister called right as I was getting ready to start dinner. She lives in Oregon and we hadn’t spoken for a couple of months. I took the call and tossed my dinner plans out the window. We only talked for an hour, which is quite a short call for the two of us, but I still didn’t have time to make the soup I’d planned on making. I reminded myself that days like this are why I keep prepared foods on hand, checked the freezer and pantry, and had an idea.

tostadas!Tostadas! I crispified some corn tortillas,  sauteed some Morningstar Farms Meal Starters Chik’n Strips (I know they’re owned by Kellogg’s now, and I rarely buy their stuff, but I’d heard that these were made with the super-buzzed-about Gardein, and I wanted to try it), heated up some refried beans, chopped a tomato (from the neighbor’s garden) and some cabbage and half an avocado, and voila! Dinner! thing 1

I seasoned both the beans and the strips with this mixture*. I topped my tostadas with generous dashes of Tapatio. I ate a bunch of last night’s leftover cripsy kale, too.

thing 2They were fast, they were easy, and they were sooooo good. I kept making happy noises as I ate.

The kid and I were at Target today (another thing/place I try to avoid), looking for components for his costume. We struck out, but we did come across Jones Soda’s limited-edition candy corn-flavored soda. Yes, we bought it. I don’t think the kid would have let me leave Target without it. So we had some with our dinner tonight.

a most alarming colorIt was awfully difficult to photograph, since it’s kinda the same color as my table. it was good, though; though the kid doesn’t think it tastes like candy corn, I do (we both agree that it’s tasty). And for this candy corn-loving vegan who’s made sad every October by the lack of vegan candy corn (one of these years I’ll make my own), it was a nice little treat.

*I discovered this mix from Happy Herbivore‘s amazing chickpea tacos, which I’m sure to blog about soon – they’re a favorite at our house, and I make them A LOT.