Tag Archives: acorn squash

Of course we’ve been cooking!

So, another week has gone by again with no time to post 😦 . But as the post title says, we have plenty of homemade foods to share. First, I’ll start with the vegan cheesecake which I mentioned several posts ago and finally got around to making. This recipe is the main vegan one that seems to be floating around the internets. It can be found here, and recently the Little Vegan made it too.

Ok, so I followed the recipe exactly and it came out perfect. I haven’t had “real” cheesecake in a long time but I seriously think this could pass for the real thing. I made the crust by crumbling cinnamon graham crackers and mixing it with a little bit of canola oil and blackstrap molasses to make it just moist enough to press into a pan. For the strawberry topping, I just warmed up some thawed and halved frozen strawberries with some sugar to taste and pureed half of the strawberries to make a thick sauce. This sauce also went well with some Van’s Belgian waffles later in the week.

After eating these waffles I have now added waffle iron to my long list of culinary wants! (UPDATE: As brought to my attention by Veggiegirl, these waffles are NOT VEGAN! I thought I checked the ingredients carefully, but alas, I am not perfect. I managed to miss the bee vomit (i.e. honey) on these waffles. That is the only non-vegan ingredient in these…why can’t they just take it out?!? Oh well, live and learn! We will not be buying these anymore and all the more reason to get my own waffle iron! 🙂 )

I also tried my hand at another raw dish this week. Every time I go to our co-op I see a raw spinach quiche in their refrigerated section but it costs mucho dinero, so I decided to try and make my own. I used the pecan-spinach quiche recipe I found on this page as a guideline. For the bottom “crust” of the quiche, I blended almonds that had soaked overnight with some spices and pressed it into the plate (which I then let dry out via the method I used for my flax seed crackers). For the filling, all I did was puree about 2 cups of spinach with 2-3 cloves of garlic, a cup of pine nuts, a couple of slivers of avocados, some mushrooms, and spices (nutmeg, salt, pepper, paprika, and garam masala). I topped it with some mushrooms that had soaked in Bragg’s liquid aminos (not entirely sure if this is considered raw or not) and paprika.

I’m not really sure if I liked this or not. I ate about four bites but to me it seemed more like something I would spread on crackers and not something I could eat a whole plate of, so I actually did finish it by eating it with crackers. So technically I didn’t eat totally raw that night but I am glad that I tried the dish and still haven’t given up on experimenting with raw dishes! Hsauce stayed away from this dish because it looked too much like guacamole to him and he doesn’t like guacamole…weirdo!

This week, Hsauce wanted to have “sushi night”. Sushi making is so fun and so incredibly easy and waaay cheaper than if you went out for sushi. Hsauce had already made the sushi rice (refrigerated cooked sushi rice mixed with rice vinegar, some sugar and a tiny amount of salt) while I was at work so all that was left to do was prep some ingredients and start rolling when I got home.

Here you can see some of what we used: avocados, baked tofu, carrots, cucumbers, Sriracha sauce, hoison sauce, and Tofutti cream cheese. We also used some sesame seeds, sweet chili sauce, and homegrown sprouts. When making sushi, we always have two water cups. One large cup of warm water to put the sushi cutting knife in to prevent stuff from sticking to it and another smaller cup of cooler water for our fingers when we spread the sushi rice onto the wakame to prevent it from clumping on our fingers. And as usual, we ended up with a ton of sushi!

Just as pretty as what you pay for at a restaurant don’t you think? We had it with miso soup (made with miso barley, which you can buy in a tub, seaweed slivers, cubes of tofu and mushrooms) which I didn’t get a photo of.

Another Asian inspired meal we had this week was fried rice with grilled tofu. Fried rice is also really easy and works best with day old rice. In this case I had Hsauce make some rice while I was at work and then stick it in the fridge. When I got home I threw some chopped veggies into a wok on medium high with some Earth Balance, threw in the rice, added a handful of fresh basil leaves, some Bragg’s Liquid Aminos and some salt and pepper and was done. Hsauce grilled the tofu slabs which had been marinating in a sweet chili soy sauce marinade all day. I had this dish for leftovers for work one day and my office mate commented on how it smelled “really good”. Yay!

To celebrate the arrival of fall weather (finally!!!), I also made a si
mple squash side one night. I just halved an acorn squash and hollowed out the seedy inside. I then put a few tablespoons of Earth Balance in each half along with a couple of tablespoons of brown sugar, sliced Gala apples, nutmeg, cinnamon and a bit of salt and pepper. I put this in the toaster oven on about 400F for about an hour. When I ate this, I smooshed all the liquidy goodness with the squash to make “sweet mashed squash”.

And this weekend I made some carrot-raisin muffins from VV. As usual, Isa’s recipe came out perfect! I can’t wait to be able to order her new cookbook, Veganomicon.

More meals, more muffins and some crackers

I’ve made a few things this week that I’d like to share with you! When I used to live in Boulder, Colorado I would get these delicious flax seed crackers at the farmer’s market, so when I saw a big tub of flax seeds for two bucks at our local farmer’s market I decided to try and make my own.

This recipe is loosely based on these two that I found using google. I simply put about 1 1/4 cup of whole flax seeds in a bowl of water before I left for work one morning. Some of the seeds floated on top, but most were submerged in the water.

When I got home, the flax seeds had soaked up all the water and were covered in slimy goo as you can see here.

I then took half of the flax seeds, put them in a food processor along with a clove of garlic and some spices (salt, pepper, cayenne pepper, and garam masala similar to this recipe) and blended everything. Next, I added the blended seeds to the whole seeds, mixed everything well and then spread the mixture onto parchment paper on a baking pan. I spread it pretty thin since I wanted crispy crackers. I ended up using two baking pans.

I put the pans in the oven on 200F for about an hour or so (this would probably vary depending on how thick the flax seed layer is). After they cooled, I broke up each of the flax seed sheets into random sized pieces and had crispy, flavorful flax seed crackers to dip in my homemade guacamole. These are better than the ones I bought in Boulder and waaaay cheaper!

This week I also tested out the macaroni and cheeze recipe that the Pleasantly Plump Vegan posted about recently. It came out great! It’s not the best meal nutritionally, so I threw together a side of white beans, spinach and tomatoes with garlic. It was a good balance.

Last night I made a bit of a healthier dish for dinner. Acorn squash with tomatoes, chard stems and red onion atop a bed of quinoa (with raisins) and chard leaves with pine nuts sprinkled on top. I first sauteed the acorn squash with the red onions and chard stems with oil, garlic and oregano. I then added some vegetable stock and covered the dish for awhile longer to cook the squash through. I then added the diced tomatoes, some nutmeg, cinnamon, a teensy bit of sugar and a splash of balsamic vinegar, cooked it a bit more and then put it all on top of the cooked quinoa and steamed chard leaves. The nutmeg was the key flavor in this and made this a very “warm” autumn dish.

Finally, I made more muffins!! I can’t seem to stop myself. This time I made oatmeal banana muffins loosely based on this banana bread recipe from vegweb. I made the following alterations to the vegweb recipe: used 3/4 cup a sugar instead of 1 1/2 cups, used 1/4 cup of oil + 1/4 cup of soymilk instead of 1/2 cup of oil, used 1/2 cup of applesauce instead of egg replacer and additionally I added 1/2 cup of rolled oats to the batter and sprinkled sliced almonds on top. Ta da! Yummy, moist muffins full of ooey-gooey bananas! I actually made this on Monday and have been having them for “breakfast on the go” this week, which is what muffins are for!