It seems only fitting that my final post of Vegan Mofo features my book, Party Vegan. After all, this past month of bloggers getting together in cyberspace to swap photos, stories, and delicious vegan recipes was like the ultimate vegan party!  In keeping with the Party Vegan theme, I want to share more of the great Party Vegan tester photos taken by Tami at Vegan Appetite when she tested these recipes for the book.
Here's one of my favorites -- the Father's Day Cookout Menu -- that's Spicy-Smoky BBQ Ribz, Grilled Vegetable Skewers, and Foil-Roasted Corn and Potatoes:


Next up is a photo of the Curried Pakora Puffs from the Indian Feast menu:
 
 
Below is the Wild Mushroom Ragu over Polenta from the "Italian with a Twist" dinner party menu:
 
 
Finally, check out these adorable Fresh Berry Tartlets from the "Just Desserts" chapter:
 
 
Now on to the Cookbook Contest Winner: I hope you all enjoyed reading all the comments about how everyone likes to “Party Vegan” — I know I did. Lots of really great ideas! But as you know, ther can only be one contest winner (at a time, anyway!) Chosen randomly by that great computerized oracle at Random.org, the winner of a copy of Party Vegan is: Carla — who likes to party vegan by “bring desserts to share.” Congrats, Carla! Please e-mail me with your address and I’ll get a book right out to you.
 
I want to thank all of you who participated in my special giveaways and to those of you who only recently discovered my blog during Vegan MoFo, I hope you’ll keep coming back for more recipes, photos, contests, and general food musings (with the occasional cat photo for good measure).

Labels: contest winner, Party Vegan, Vegan MoFo

Labels: cookbook contest, Thanksgiving leftovers, Thanksgiving Tower, Vegan MoFo, Yuba-wrapped Thanksgiving rolls

Labels: pumpkin cheesecake, streusel topping, Vegan MoFo

For these and more of my holiday recipes, visit Vegan.com.  You can also find some of my recipes in the VegNews Holiday e-book and in Nava Atlas' Thanksgiving e-book.  With all these sources, there's no excuse not to have a vegan Thanksgiving dinner!

I hope you all have a Happy Thanksgiving!

Labels: cookbook giveaway, kabocha soup, Party Vegan, Vegan MoFo

Labels: brown rice potato cake, contest winner, Portobellos and spinach, Vegan MoFo

Labels: chestnuts, contest, cookbook giveaway, cranberries, kabocha pasta, Vegan MoFo

With Thanksgiving less than a week away (yes, really!) it seemed appropriate that today’s Flashback Friday post be about my favorite Thanksgiving dessert: pumpkin cheesecake. The cheesecake in the photo is from last year because I won’t be making it this year until next Wednesday, and by then it may be too late for you to decide that you want to make it too!


(Here’s my recipe in case you want to try it:)
Pumpkin Cheezecake with Cranberry Drizzle
Dense and rich with spiced pumpkin flavor, this dessert is a natural for your Thanksgiving table. The gorgeous orange color offset by the vivid drizzle of cranberry makes a beautiful presentation. From 1,000 Vegan Recipes by Robin Robertson © 2009, John Wiley and Sons.
Crust:
1 1/2 cups vegan ginger snap or graham cracker crumbs
1/4 cup vegan margarine, melted
Filling:
2 (8-ounce) containers tofu cream cheese
1 (15-ounce) can solid pack pumpkin
1 cup light brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Cranberry Drizzle:
1/3 cup cranberry sauce
1 tablespoon pure maple syrup
1 teaspoon melted vegan margarine
1. Make the crust: Preheat the oven to 350ºF. Grease a 9-inch springform pan. Place the crumbs in the bottom of the pan, add the melted margarine, and mix with a fork to blend. Press the crumb mixture into bottom and sides of pan and set aside.
2. Make the filling: In a food processor, combine the cream cheese and pumpkin and process until blended. Add the sugar, cornstarch, cinnamon, allspice, and nutmeg and process until well blended.
3. Pour the filling into the prepared crust. Bake for 45 minutes. Turn off the oven and leave cheesecake in the oven for another 15 minutes. When done, edges should be golden and starting to pull away from sides of pan, and center should be soft set. Remove the cake from the oven and cool at room temperature for 1 hour. Refrigerate for at least 3 hours before serving.
4. Make the drizzle: In a blender or food processor, combine the cranberry sauce, maple syrup, and margarine and blend until smooth. Pour the mixture into a squeeze bottle or small pitcher and drizzle the over the top of the cheesecake. Keep refrigerated.


NOTE: When made in a 9-inch springform pan, this cheesecake isn't very "tall" -- if you prefer more height, make it in an 8-inch springform pan or add an extra 8 ounce container of vegan cream cheese to the batter, along with a little more sugar and spices, to taste.

Labels: pumpkin cheezecake with cranberry drizzle, Vegan MoFo

Szechwan Green Beans and Shallots
Spicy and crisp-tender, these green beans are as flavorful as any you’d find in a Chinese restaurant. From Party Vegan by Robin Robertson © 2010, published by John Wiley and Sons.

1 pound green beans, trimmed
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 tablespoon dry sherry
2 teaspoons Asian chili paste
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1 tablespoon neutral vegetable oil
3 medium shallots, minced
1 small red bell pepper, cut into 1/4-inch strips
1 or 2 garlic cloves, minced
Salt and freshly ground black pepper

1. Steam the green beans until just tender, about 6 minutes. Rinse under cold water and set aside.
2. In a small bowl, combine the soy sauce, ginger, sherry, chili paste, cornstarch, and sesame oil. Set aside.

Labels: Party Vegan, Szechwan Green Beans, Vegan MoFo

Labels: cookbook contest, corn fritters, corncob jelly, vegan fire and spice, Vegan MoFo

Labels: contest winner, roasted vegetables in kabocha, Vegan MoFo, Vegan Unplugged

Almost One-Dish Thanksgiving Dinner
Other than your favorite vegetables (green bean casserole anyone?) this amazing recipe has it all, including “white and dark 'meat'” (tofu and seitan), stuffing, mashed potatoes, and gravy. There’s even a golden brown crust that fills in nicely for hot rolls.
Note: use this recipe as a basic for any of the spin-offs described in this post, including individual pot pies, a Shepherd's Pie, or in a pie plate.  You can also make a larger version to fit in a 9x13-inch baking dish. Make it your own by using your own favorite stuffing, gravy, or other ingredients.

1 tablespoon olive oil
1 cup finely chopped onion
1 celery rib, finely chopped
1 1/2 cups sliced white mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon ground sage
Pinch ground nutmeg
Salt and freshly ground black pepper
4 cups fresh bread cubes
2 1/2 cups vegetable broth
1/2 cup coarsely chopped walnuts, pecans, or chestnuts
1/2 cup sweetened dried cranberries
6 ounces extra-firm tofu, drained and thinly sliced
8 ounces seitan, thinly sliced
1 1/2 cups brown gravy (plus more to serve)
2 1/2 cups mashed potatoes
1 sheet frozen puff pastry, thawed

Preheat the oven to 400°F. Lightly oil a 10-inch square baking dish. In a large skillet, heat the oil over medium heat. Add the onion and celery. Cover and cook until softened, about 5 minutes. Stir in the mushrooms, thyme, savory, sage, nutmeg, and salt and pepper, to taste. Cook, uncovered, until the mushrooms are tender, about 3 minutes longer. Set aside.
Spread half of the prepared stuffing in the bottom of the prepared baking dish, followed by half of the seitan, half of the tofu, and half of the brown sauce. Repeat layering with the remaining stuffing, seitan, tofu, and sauce. Spread the mashed potatoes evenly over top. Roll out the pastry and place on top of the potatoes. Pinch down the edges of the pastry to seal in the filling. Use a sharp knife to make a few slits in the top. Bake until the crust is golden brown, about 45 minutes. Serve hot.

Labels: Almost One-Dish Thanksgiving Dinner; Savory Thanksgiving Pie; 1000 Vegan Recipes, Vegan MoFo

There’s still time to enter to win a copy of Vegan Unplugged here. (The contest closes Monday at midnight and the winner will be announced on Tuesday.)

And at Vegan Appetite, Tami is giving away a copy of my book, Party Vegan.  Check it out!  Tami also posted some great recipe photos and review of the book.

And so ends the second week of Vegan MoFo!

Labels: cookbook contest, corned seitan, pot au feu, slow cooker seitan pot roast, Vegan MoFo

The tart is the featured dessert in Party Vegan’s Christmas menu, but would also be great for Thanksgiving if you want to serve something besides (or in addition to) pumpkin pie. 
Mom’s apple pie gets an update with this classy tart made with two kinds of apples and a creamy, luscious cider sauce. (Note: the tart is great without the sauce too.)  Recipe is from Party Vegan by Robin Robertson © 2010 published by John Wiley and Sons.
Crust:
1 1/2 cups all-purpose flour
1/2 cup vegan margarine, cut into pieces
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold water
Filling:
2 or 3 Granny Smith apples (about 1 pound)
2 or 3 Rome or other red-skinned apples (about 1 pound)
1/2 teaspoon ground cinnamon
3 tablespoons sugar
2 tablespoons cold margarine, cut into pieces
1/3 cup apple jelly, melted and kept warm
Cider Crème:
1/3 cup apple cider (or apple juice)
3 tablespoons light brown sugar
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/2 cup vegan cream cheese, softened
1. Make the crust: In a food processor, combine the flour, margarine, sugar, and salt and pulse until crumbly. With the machine running, add the water and process to form a dough ball. Remove the dough, flatten into a disk about 1-inch thick, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Roll the dough out into a 12-inch circle on a lightly floured work surface. Transfer the dough to a lightly greased 10-inch tart pan with a removable bottom, fluted quiche pan, or pie plate, pressing evenly with your fingers to fit it into the pan, trimming the edges. Preheat the oven to 400°F.
3. Make the filling: Peel and core the apples and cut them into halves. Cut the apples into very thin slices. Spread about half of the apple slices evenly over the surface of the pie crust. Sprinkle with the cinnamon and 1 tablespoon of the sugar.  Arrange the remaining apple slices overlapping in concentric circles, beginning with the outer layer and working toward the center.   Sprinkle the remaining 2 tablespoons sugar on top of the apples, dot with bits of the margarine, and bake until the crust is cooked through and the apples are tender, about 45 minutes.  Remove from the oven and brush the top of the tart with the melted apple jelly.  Cool at least 30 minutes before serving. 
Serves 6 to 8

Labels: Cider Creme, Party Vegan, SPiced Apple Tart, Vegan MoFo

The contest ends Monday 11/15 at midnight when a winner will be chosen at random and announced on 11/16. Good luck in the contest and happy MoFo-ing!

Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to these tasty protein-rich fritters. Fresh, frozen, or rehydrated spinach can also be used in this recipe. For more recipes and info about Vegan Unplugged, check out Jon’s blog.
1 (15.5-ounce) can white beans, drained and rinsed
1 (4-ounce) jar spinach baby food (or 1/2 cup cooked chopped spinach, tightly packed)
1 tablespoon lemon juice
1/4 cup ground walnuts
3 tablespoons dried bread crumbs, plus more if needed
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
1. In a bowl, mash the white beans. Add the remaining ingredients, stirring until well mixed.
2. Heat the oil in a nonstick skillet over medium-high heat. Shape the mixture into small patties (you can dredge in extra bread crumbs, if you like) and cook in the hot skillet, in batches if needed. Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown. Serve hot.
Makes 4 servings

Labels: cookbook giveaway contest, Spinach adn White Bean Fritters, Vegan MoFo, Vegan Unplugged

Labels: bahn mizza, cookbook contest winner, Vegan MoFo

Labels: dulse-encrusted avocado bites, Vegan MoFo

With the first week of Vegan Mofo coming to a close, I thought I’d end the week with a post I’ll call “Flashback Friday” because it features two recipes that I blogged about a year or so ago.

The photo shows Red-Hot Chili Tofu over Vegetable Pancit which are actually separate recipes from my book Vegan Fire and Spice. And while I blogged about each of them separately (and provided the recipes), what I didn’t mention back then is what I did with the leftovers.

So here’s the update: As you’ve probably surmised, I served the tofu over the pancit and it made enough for a third meal. Best of all, we enjoyed them as much together as we did separately!

Now for a special surprise Weekend Giveaway: Leave a comment at the end of this post to win a coupon for a free container of Nasoya Tofu Plus. This contest closes Sunday 11/7 at midnight, EST. I’ll announce the winner on Monday 11/8.

And if you haven’t entered my Special Weekly Mofo Giveaway for a copy of Vegan on the Cheap, there’s still time to enter by commenting at the end of the November 3rd post — that contest closes Monday 11/8 at midnight and that winner will be announced on Tuesday, November 9.

Whew, I just exhausted myself keeping all that straight — TGIF!

Labels: chili tofu over pancit, cookbook giveaway, vegan fire and spice, Vegan MoFo, Vegan on the Cheap

I like to keep cooked brown rice and beans on hand for busy weeknight meals. A quick sauté with onion and or garlic, some herbs and spices, and some fresh spinach, chard, or other vegetable, and I can usually have dinner on the table in about 15 minutes.

Last night my easy go-to meal took a different turn. I had planned to make brown rice with white beans and roasted asparagus. I no sooner got the oven preheating and the asparagus prepped for roasting when I realized I was out of cooked rice. It was then I remembered that I had some shelf-stable gnocchi in the pantry that my supermarket just started carrying. In addition to coming in a package that needs no refrigeration, the gnocchi is vegan and cooks up in about 3 minutes — (an ideal inclusion for my Vegan Unplugged pantry!)

Since pairing white beans with the white gnocchi would look too much like a hailstorm, I opted for slicing up two vegan sausage links instead. While the asparagus roasted, I boiled the gnocchi and sautéed the sausage in olive oil with loads of minced garlic and red pepper flakes. After draining the gnocchi and taking the asparagus out of the oven, I combined it all in the skillet with the sausage and garlic, tossing gently to combine. It was a fabulous meal that was on the table in about 18 minutes. Best of all, I now have a new favorite pantry ingredient to keep on hand.

Labels: gnocchi with roasted asparagus, Vegan MoFo

I have a super-busy today today. For one thing, today I’m a guest on the Jazzy Vegetarian radio program. Tune in today at 1:15 Eastern time for some of my favorite party planning tips and the recipe for Sherried Mushrooms from Party Vegan.

No matter how busy, there’s always time to make an easy appetizer that can be assembled in seconds, right? Take these Tapenade-Stuffed Peppadews, for example. If you enjoy surprising your taste buds with several flavors at once, you just might like these little peppadew chiles stuffed with tapenade. I happened to have a little tapenade leftover from Halloween and a few of those adorable peppadews in the fridge, so what else could I do but stuff the tapenade into the peppadews?

In addition to being cute as a button, these zesty little appetizers pack a flavor wallop. The burst of flavors you get include sweet-spicy, salty, and just plain delicious. If you’re not a fan of peppadews or tapenade, then you can cherry tomatoes and stuff them with something else — but then you'll have to call them something other than "Tapenade-Stuffed Peppadews."

Vegan Mofo Giveaway #1:
Today is the first of a series of my Vegan MoFo Giveaways. To be automatically entered in next week’s drawing for a copy of my book, Vegan on the Cheap, just leave a comment at the end of this post that answers this question: What kind of stuffing would you put in a peppadew (or cherry tomato)?
A winner will be chosen at random (using Random.org generator) and announced on Tuesday, November 9.

Good luck in the contest!

Labels: cookbook contest, giveaway, tapenade stuffed peppadews, Vegan MoFo

Don’t you love it when two divergent ingredients merge to create something better than you could have imagined in the first place? That’s what happened to me when I needed to use up some leftover momo filling (see this post). I remembered that I had some yuba (bean curd sheets) in the freezer, leftover from when I made my Crispy Stuffed Filet of Soy.

I stuffed the yuba with the momo filling (sauteed shredded cabbage, scallions, and ginger, etc.), rolling them up eggroll-style. I then sautéed them in a little oil to brown them and then baked them for a few minutes in the oven to finish browning and make them crisp on the ouside and hot in the middle. I then whipped up another batch of tomato achar to dip them in and a new favorite recipe was born!

Bonus:  In addition to being delicious, using yuba as eggroll wrappers are great not only for vegans but also for those who avoid gluten, since many of the eggroll wrappers available in stores contain egg and are made with wheat.

In other news…Check out today’s post on GoDairyFree.org — I’m today’s guest blogger! My post includes Thanksgiving tips and the recipe for the rich and yummy Chestnut Bisque from Party Vegan.

Labels: Vegan MoFo, yuba-wrapped veggie eggrolls

Labels: tapenade with carrots, Vegan MoFo