I've said it before and I'll say it again.  I'm not a fan of football and I don't watch the Super Bowl.  But I love any opportunity to show how delicious vegan food can be and Super Bowl food is especially fun because it's basically a feeding frenzy. 

For my take on a Super Bowl party, check out this post that includes the Super Bowl menu from Party Vegan AND the recipe for the Man-Size Chocolate Chip Cookies shown above (photo by Tamasin Noyes).

But now it's time to announce the winner of the Tribe Hummus Giveaway!!  And the winner (chosen at random via Random.org) is: #8 - SweetKaroline.

Congrats, SweetKaroline -- e-mail me with your address and I'll send you coupons for two (8 or 16-ounce) containers of Tribe Hummus.  Thanks to everyone who entered my giveaway.  Watch for more giveaways coming soon.

Labels: Cookbook Giveaway winner, Party Vegan, Super Bowl recipes, Tribe hummus

1. Link to this giveaway on Facebook.
2. Link to this giveaway on Twitter.
3. Subscribe to my blog, friend me on Facebook, or follow me on Twitter.
4. “Like” Vegan Heritage Press” (my hubby’s company) on Facebook.
5. “Like” Gary World” (my cat’s page) on Facebook.

Labels: dips, Super Bowl, Tribe hummus, Tribe hummus giveaway

3. Stuff the peanut butter mixture into the celery, spreading evenly with a knife so the peanut butter mixture is flush with the top of the celery.  Gently press the blueberries and cranberries into the peanut butter.  Cut the celery into 2-inch long pieces and arrange on a platter.

Serves 6 to 8

Peanut Noodle Salad

A creamy peanut sauce combines with crisp vegetables, baked tofu, and chewy noodles in this scrumptious salad that only tastes like a luxury. This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1 pound extra-firm tofu, well drained

1/4 cup soy sauce

8 ounces linguine or other pasta shape

2 teaspoons dark sesame oil

4 green onions, minced

1 large carrot, shredded

1 red bell pepper, cut into julienne strips

3 cups broccoli florets, steamed

Easy Peanut Sauce (recipe follows)

1. Preheat the oven to 375 degrees F. Oil a baking sheet and set aside.

2. Cut the tofu into 1/2-inch slabs and press well to remove any excess water.  Cut the slabs into 1/2-inch cubes and toss with the soy sauce.  Arrange the tofu on the prepared baking sheet and bake for 30 minutes.  Remove from oven and set aside to cool.

3. Cook the linguine in a pot of boiling salted water until just tender, about 10 minutes.  Drain and rinse under cold water. Transfer to a large bowl and toss with the sesame oil.

4. To the bowl with the noodles, add the green onions, carrot, bell pepper, and steamed broccoli.  Pour on enough peanut sauce to coat and toss gently to combine.  Serve topped with the reserved tofu.

Serves 4

Easy Peanut Sauce

This peanut sauce has great flavor and amazing versatility, whether using it as a dip for veggies or as a sauce for pasta. It's especially good used in the Peanut Noodle Salad (above). Why pay more for bottled peanut sauce when you can make your own on the cheap with this easy recipe?   This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1/2 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon light brown sugar

1 teaspoon toasted sesame oil

1 to 2 teaspoons grated ginger (to taste)

1/2 teaspoon Asian chile paste

Water

1. Place the peanut butter in a bowl. Stir in the soy sauce, vinegar, and sugar until incorporated.  Add the oil, ginger, and chile paste and stir until smooth and well blended. 

2. Taste to adjust seasonings, adding more chile paste if you prefer more heat. Add as much water as needed to reach the consistency you prefer. Use immediately or cover tightly and refrigerate until needed.  Properly stored, this sauce will keep for several days.

Makes about 1 1/2 cups

If your taste for peanut butter leans to the sweet side rather than the savory, you might consider making some peanut butter cookies:

 or, my personal favorite, white chocolate peanut butter cups:

Labels: national peanut butter day, peanut butter

• 1/4 cup hot black coffee
• 1/4 cup natural sugar
• 1/2 cup nonhydrogenated vegan cream cheese
• 1/4 cup cashew butter (or almond butter)
• 1/2 teaspoon vanilla extract
• 4 vegan shortbread-type cookies (storebought or homemade)
• 2 tablespoons Kahlua or other coffee liqueur
• Cocoa powder, for dusting

Labels: Quick-Fix Vegan, tiramisu for two

Soup and cold weather go hand in hand and in the same way I like to have a salad for lunch in the summer, a big bowl of soup is my favorite winter midday meal.  I often make a huge pot of soup on Sunday and it's usually enough for lunch for the two of us for several days, when I'll make another kind of soup and on it goes.

I have a few favorite soups in rotation, usually alternating between a hearty lentil, black bean, or split pea soup followed by a lighter minestrone-type soup that includes one or two kinds of beans and lots of vegetables.  I rarely follow a recipe when I make soup, but prefer to let the contents of my refrigerator and pantry dictate what will go into it.

One of our go-to favorites is a spicy kale soup which I make with either white or red kidney beans.  The two ingredients that set this soup apart from other kinds of "beans and greens" soup is the inclusion of hot red pepper flakes and a generous splash of sherry.

The soup in the photograph started out as spicy kale soup -- until I discovered that I was out of sherry.  (I can't believe I let this happen, but it's been that kind of year so far.)  To cut my losses, I added a can of diced tomatoes to round out the flavors a bit.  It turned out great and is actually a good basic "beans and greens" soup recipe that can be altered to suit what's on hand:


(Versatile) Beans and Greens Soup

Make this soup on top of the stove or in a slow cooker and change it up using one or more of the variations listed below. For a broth use your choice of homemade or storebought or combine water with vegetable broth paste or bouillon cubes.

1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, minced
1 or 2 Yukon Gold potatoes, diced
6 cups vegetable broth
1 teaspoon salt (more or less, depending on the saltiness of your broth)
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon hot red pepper flakes (optional)
3 cups cooked white or red beans
1 (14.5-ounce) can diced tomatoes
6 to 8 cups chopped fresh kale or other dark greens

In a large pot or slow cooker, combine the onion, carrot, potatoes, broth, salt, basil, marjoram, and red pepper flakes (if using).  Add the cooked beans and tomatoes.
If using a pot on the stove: Bring to a boil, then reduce heat and simmer for 45 minutes.
If using a slow cooker: Cover and cook on High for 3 hours or Low for 6 hours.
For either method, stir in the kale and cook until tender, about 20 minutes longer.  Taste to adjust seasonings.

Variations: 

• Omit the tomatoes; add up to 1/4 cup dry sherry.
• Add sauteed sliced vegan sausage links just before serving.
• Add fresh herbs to taste: fresh parsley and basil are good choices.
• Use sweet potatoes instead of white potatoes.
• Use chickpeas or black beans instead of white or red beans.
• Stir in cooked pasta, brown rice, or quinoa when ready to serve (or, if not serving all of the soup at once, place some cooked pasta or grain in each bowl and ladle soup over it) 
• Change the flavor profile by using different herbs or spices (try a berbere spice mixture, for example) 

IN OTHER NEWS:  If you haven't heard already, that irrepressible feline we call Gary now has his own blog and Facebook page. (I know he'd be a happy kitty if you "like" his FB page and subscribe to his blog.)

Labels: Asian noodle soup, beans and greens soup

Labels: lemon-cannelini sauce, One Green Planet, roasted savoy cabbage, roasted vegetables

Labels: Manchurian Cauliflower Pizza