This Page

has been moved to new address

Vegan Planet

Sorry for inconvenience...

Redirection provided by Blogger to WordPress Migration Service
Vegan Planet: January 2012

Monday, January 30, 2012


Super Bowl + Hummus Giveaway Winner

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 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: , , ,

Friday, January 27, 2012


Super (bowl) Dips + Tribe Hummus Giveaway!

There’s usually more than one Super Bowl in the room when watching the big game on TV. Namely, all those super bowls of great food.  Whether you chow down with a big bowl of chili or graze the night away with bowls of dips and chips, food and football are like... [fill in your favorite football analogy here – I don’t know any!]

Now about those dips.  Some favorites to serve with chips and other dippers include a spicy queso, a zesty salsa, or a creamy (or chunky) guacamole. (The guacamole above is actually Guacamame (made with avocado and edamame).  You might enjoy veggies dipped in this Ranch Dressing (photo by Tamasin Noyes) from Party Vegan:

 And then there’s hummus. Beyond the basic chickpea and tahini hummus, you can enjoy a world of hummus flavors made with different beans, spices, and other ingredients, such as this Moroccan Spiced Hummus from Quick Fix Vegan (photo by Andrea Weaver):

Or this guacamole-hummus combo called Hummamole from Quick-Fix Vegan:

Or... you could simply open a container (or two) of delicious Tribe Hummus and get the Super Bowl party started!  Even better, if you get the hummus for free, right? 

That’s why I’m having a Tribe Hummus giveaway just in time for the Super Bowl. To one lucky winner I will send two (2) coupons for any flavor of Tribe Hummus (either the 8-ounce or 16-ounce size!).  The winner will be chosen at random and announced on Monday, January 30.

To enter: Leave a comment at the end of this post telling me what you’re planning to make for Super Bowl Sunday (even if it's nothing special cuz you're not into the Super Bowl). That’s it!   For additional chances to win, you can do any or all of the following:

  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.
…then come back here and post a comment telling me what you did – one comment for each action.  

Good luck!

Labels: , , ,

Tuesday, January 24, 2012


Celebrate National Peanut Butter Day!

In honor of National Peanut Butter Day, I'm sharing two of my favorite peanut butter recipes.  The Mutant Ants on a Log are from the child's birthday party menu in Party Vegan. It's a fun and easy snack to make anytime.  The Peanut Noodle Salad from Vegan on the Cheap can be made with any pasta shape you like and it can be served hot, cold, or at room temperature.  The peanut sauce can also be used as a dipping sauce.

Mutant Ants on a Log 
Kids of all ages love “ants on a log” and using different colored dried fruit makes the ants look like “mutants” and adds to the fun.  Best of all, this is one snack that’s made with healthful ingredients — so it’s a win-win for everyone.This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.
10 to 12 celery ribs 
1 cup smooth peanut butter 
2 teaspoon maple syrup 
1/4 cup sweetened dried cranberries
1/4 cup sweetened dried blueberries 
1. Trim the ends from the celery and, using a vegetable peeler or sharp paring knife, remove a thin strip from along the back of each celery rib so they lie flat without wobbling. Set aside.
2. In a bowl, combine the peanut butter and maple syrup, stirring to blend.
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
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: ,

Friday, January 20, 2012


Tiramisu for Two

If you've been reading my blog for awhile, you know that Jon loves tiramisu...and that I rarely make it unless we're having company because, well, we'll end up eating it all.  I've long been a fan of serving a more traditional tiramisu (made in a large pan) by scooping it into pretty glasses (rather than slicing it to serve on a plate).  When I developed the Tiramisu Parfait recipe for Quick-Fix Vegan it was to provide as an easy way to enjoy tiramisu without the fuss and time-consuming bother of the traditional. I soon realized this version is especially ideal for small households because you can make it in smaller portions.

With these parfaits, you can have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. And perhaps even more important, if there are just   one or two of you in the house, this scaled-down recipe takes the extra temptation of leftovers out of the equation. (To serve more people, double the recipe or simply follow the recipe in Quick-Fix Vegan). If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice. Here's another photo of a tiramisu parfait -- this one taken by Linda Evans when she tested the recipe for me:

This recipe is on our "short list" for a Valentine's Day dessert this year. If you're planning a romantic dinner for two on Valentines Day, this may be a sweet ending to your special meal.  You can dress up the parfaits for Valentine's Day by topping each with a fresh strawberry, a few raspberries, or even a few dried cranberries or cherries and sliced almonds (as I did in the top photo). A few chocolate curls would be nice too!

Tiramisu Parfaits..for Two
This dessert tastes best (and firms up a bit) if allowed to chill in the refrigerator for an hour or two, but is also perfectly yummy if eaten right away. If you don't have vegan shortbread cookies on hand, you can use another type of cookie or cake with complementary flavors.  This recipe is adapted from Quick-Fix Vegan by Robin Robertson (c) 2011.
1. Combine the coffee and sugar in a small bowl, stirring to dissolve the sugar. Set aside to cool.
2. In a blender or food processor, combine the cream cheese, cashew butter, vanilla, and the reserved coffee mixture. Blend until smooth and creamy.
3. Break a cookie into the bottom of each of 2 parfait glasses or other dessert glasses. Drizzle each with 1 teaspoon of Kahlua and top with a spoonful of the cream cheese mixture. Repeat with the layering of the remaining cookies, Kahlua, and cream cheese mixture, until the glasses are full, ending with a layer of the cream cheese mixture, dusted with cocoa powder.
4. Serve at once or refrigerate and serve chilled.
Serves 2 

Labels: ,

Tuesday, January 17, 2012


Beans and Greens Soup

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.


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: ,

Friday, January 13, 2012


Roasted Savoy Cabbage

In my self-appointed quest to prove that everything tastes better roasted, I’ve been roasting pans of vegetables in the oven on a regular basis.  We all know what roasting does for asparagus, squash, sweet potatoes, and Brussels sprouts, not to mention everyone’s favorite chip, kale.  But what about cabbage?

I often include chunks of cabbage in a pan of roasted vegetables and have always enjoyed the crispy edges most of all.  Last week I roasted 1-inch chunks of savoy cabbage (in a single layer), sprayed with a little olive oil and seasoned with salt and pepper.  I roasted it at 400 degrees, turning it a couple times as it roasted to make sure all the surfaces got nicely browned.  Each time I removed the pan from the oven, I’d grab a couple pieces of crisping savoy, ostensibly to “test for doneness.”  By the time the thicker sections were tender, half of the pan had disappeared.  It was that good.

Yesterday I roasted another head of savoy.  This time, I removed the thickest part of the core and then sliced the cabbage like a loaf of bread into 1/4-inch thick slices and arranged the slices in a single layer on 2 baking sheets.  After spraying lightly with olive oil and seasoning with salt and pepper, I roasted it at 400 degrees for what was about 30 minutes total.  During that time, I rotated the pans a couple times and also flipped the round slices of cross-sectioned cabbage.  Some of the darker green leaves had disengaged from the rounds and were crisping up ahead of the thicker slices. These dark roasted savoy leaves were much like kale chips.  As I rotated the pans, I removed those crisped leaves, leaving the round slices to finish roasting.  As you can see in the photo above, the results were a nice variety of crispy dark green savoy chips and ribbons, as well as nicely roasted rounds of pale green cabbage. While enjoying the crispy leaves as a snack, I served the round savoy slices with dinner topped with a luscious lemon-cannelini sauce. Speaking of lemon-cannelini sauce....

My recipe for Roasted Vegetables with Lemon-Cannelini Sauce can be found on One Green Planet. Here’s a photo of those vegetables before roasting:

Here they are again after roasting:

And here is a serving of the roasted vegetables topped with the Lemon-Cannelini Sauce.  Be sure to check out the recipe on OneGreenPlanet.

A final note: The time and temperature at which you roast vegetables can vary with your own preferences.  When you roast at a higher temperature, it will require less cooking time, but you’ll need to be vigilant in watching so your vegetables don’t burn.  If you roast at a slightly lower temperature, the vegetables will take longer, but you won’t need to watch them as closely.  If I'm roasting something delicate like kale leaves, I generally roast them at 350 degrees.  For thicker vegetables, such as squash or Brussels sprouts, I usually go with a 400 or 425 degree oven.  In any case, you’ll want to turn the vegetables at least once during roasting so that they cook and brown evenly.

Labels: , , ,

Friday, January 6, 2012


Manchurian Cauliflower Pizza

Yes, you read it right.  What can I say? It was bound to happen.  My love of pizza, spicy food, and cauliflower converged one night recently. The Manchurian Cauliflower Pizza you see in the photo was the result of their union.

At the time, I also had a hankering for cabbage, so I spread a layer of sautéed shredded cabbage and onions on top of the pizza dough before adding the cauliflower.  In retrospect, the cabbage was tasty but a bit distracting, so next time (yes, there will be a next time!) I think I’ll instead go with a layer of pureed seasoned chickpeas between the crust and cauli.

If you want to try this unusual pizza, just start by making your favorite pizza dough (I like the one in Vegan on the Cheap) or use a storebought pizza dough like the one from Trader Joes.

Cut the cauliflower into thin slices (like you’re cutting a loaf of bread) and arrange the slices on a baking sheet that has been oiled or coated with nonstick cooking spray or lined with parchment paper.  Roast the cauliflower at 425 degrees F for about 15 minutes, then turn and roast on the other side until just soft, 10 to 15 minutes longer. Keep the oven turned on.

While the cauliflower is roasting, make this “shortcut” Manchurian sauce.  Combine in bowl: about 1/2 cup ketchup, 1 to 2 tablespoons soy sauce, 1/4 to 1/2 teaspoon garlic powder, 1/4 to 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, and 1/4 to 1/2 teaspoon cayenne, depending on how much heat you like.  You can also add some minced scallions and cilantro, if you like, and a couple tablespoons of water to thin it out a bit.  Set aside. 

Then, puree 1 can of chickpeas (or 1 1/2 cups of home-cooked chickpeas) in a blender or food processor with a pinch of garlic powder, ground coriander, cumin, and salt and pepper to taste. Add a little lemon juice if desired and a tablespoon or two of water to make it more spreadable.  Spread the chickpea mixture onto the pizza dough.

Toss the roasted cauliflower with the Manchurian sauce and arrange the coated cauliflower on top of the pizza.  Bake the pizza on the bottom rack of the oven until the crust is nicely browned on the bottom, about 15 minutes or so.

If the idea of Manchurian Cauliflower Pizza sounds like crazy-talk, I understand.  It certainly isn’t for everyone.  But you can still enjoy the spicy cauliflower, either served on its own or over cooked brown rice or quinoa.

In the meantime, I hope the price of cauliflower comes down soon -- I have lots more ideas I want to try!


This page is powered by Blogger. Isn't yours?

Subscribe to Posts [Atom]