The Vegan Table: Delightful Date Truffles

The Vegan Table: Delightful Date Truffles

Loved them!  They were full of spices!  The white ones were rolled in powdered sugar while the dark ones were rolled in cocoa powder.  My friends enjoyed them, my family loved them, and I also think they were very yummy!  Very easy to make, and totally worth the time (under 1 hour).

Other people who tried this recipe also seemed to like them:

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The Vegan Table: Boston Baked Beans

The Vegan Table: Boston Baked Beans

I…  Can’t say that I loved this recipe…  I have never had Boston baked beans before, but I don’t think I will try it again anytime soon.  I still don’t know what Boston baked beans are supposed to taste like, but based on what I made…  I just don’t know how it can go with anything.

I didn’t find a lot of people using this particular Boston baked beans recipe:

Posted in Chinese mahogany/toona, Food and drink, ginger, molasses, mustard, navy bean | Tagged , | Leave a comment

The Vegan Table: Muhammara (Roasted Red Pepper and Walnut Spread)

The Vegan Table: Muhammara (Roasted Red Pepper And Walnut Spread)

This spread was not like how the book pictured it.  Mine turned out to be a lot drier and also not brilliantly red, as the book illustration led me to believe.  The book’s looked more like a dip and mine more of a spread.  Although delicious in its own right, the illustration was just a little misleading.  So this is also an example of when buying a cookbook, never let the pictures sway you; look more closely to the content and feasibility instead.

Some other people’s turned out to be redder than mine, but it seems like it is variable:

Posted in agave, autumn, bell pepper, bread, cumin, Food and drink, lemon, nuts, red pepper, summer, truffle oil, winter | Tagged , | Leave a comment

Veganized Ricotta Stuffed Shells With Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Yes, I am again posting my food I made last fall when the pumpkins were aplenty.  It was very yummy though!  I made this instead of the jumbo stuffed shells because I couldn’t find them.  Later I found out only Ralph’s sold them.  WHY~?!

Recipe veganized!  Instead of eggs and ricotta, I just used tofu.  Then I added a little bread crumbs on the top before sticking it into the oven, then a little paprika to seal the deal on the top for color contrast.  Earth Balance replaced butter, and truffle oil replace garlic.  No yogurt and cheese were used or replaced.

Posted in basil, bread, Chinese mahogany/toona, cloves, Food and drink, nutmeg, paprika, pumpkin, sage, tofu, Uncategorized, winter | Tagged , | Leave a comment

Last Halloween, Playing With My Food

Eyeball soup

Smashed by mashed potato with gravy

Halloween things again, well, this past Halloween.

Eyeball Soup
Just a tomato soup recipe with a hotpot favorite savory vegan fish balls of your choice, as long as it is white, it will work (available in your Asian grocery store vegetarian section, I got mine at Heartland, a Taiwan-style vegetarian grocery store, near where I live).  Then I cut a bit out of the balls and then put in a piece of black olives.  Voila.

Smashed by Mashed Potato with Mushroom Gravy
It was the first time I had the currently popular soybean noodles (black soybean, not to be confused with black beans popular in American/South American cusines, which disintegrates quite readily after cooked).  Then with a bit of sliced Tofu Pups,  vegan mashed potato, and mushroom gravy of my own creation (recipe below), a grisly scene was upon a plate.  I love the soybean noodles, by the way, they are really chewy and contain a lot of protein.  Just make sure you don’t overcook it, as they would lose their chewiness overcooked.

Mushroom Gravy
A handful of dried shiitake mushrooms, soaked, squeezed
2 big fresh Chinese mahogany leaves
5-8 fresh sage leaves
Oil for sauteing (no more than 2 teaspoons)
Up to 3 cups of water
2-3 oz plain tempeh (about 1/3 of your usual tempeh in package)
1/4 cup of flour and 2 tablespoons of starch mixed in 1/2 cup of water
3-4 tablespoons soy sauce
Truffle oil to taste

Saute the mushrooms, Chinese mahogany leaves, and sage in a pot for 1 or 2 minutes
Add water and tempeh and heat until boil
Turn heat to simmer and add the flour-starch mixture slowly while mixing, then let it simmer for 1 minute
Blend it until completely mixed
Transfer mixture back to pot, add soy sauce and truffle oil, heat it until simmer
Serve warm

Posted in autumn, Chinese mahogany/toona, Food and drink, mushroom, noodle, olives, potato, sage, tempeh, tomato, truffle oil | Tagged , | Leave a comment

Vegan With A Vengeance: The Best Pumpkin Muffins

Vegan With A Vengeance: The Best Pumpkin Muffins

This was REALLY an excellent recipe for muffins!  I made the muffins this past Halloween, I have just been a little busy to update the blog.  However, they were moist, fluffy, and scrumptious.  Moreover, I used the pumpkin leftover from carving the jack-o-lantern, and those pumpkins were not mean to be grown delicious!

Well, don’t just listen to me, you can see what others have raved about this recipe!

Posted in "milk", allspice, autumn, cinnamon, cloves, Food and drink, ginger, molasses, nutmeg, pumpkin, winter | Tagged , | Leave a comment

Pizza… Bruschetta (Was Trying To Make The Vegan Table: English Muffin Pizza)

I…  I…  I really was trying to make the English muffin pizza.  However…  I didn’t want to buy English muffins because we had so much bread!  Then there was a lot of leftover zucchini, artichoke, roasted peppers…  And we had lobster mushrooms to finish…  And There were the sea beans (Salicornia, samphire) in the refrigerator that we needed to finish…  So at the end, I made this pizza/bruschetta instead.



Lobster mushrooms and sea beans are new to me, but they were selling them in Portland farmers market, so it was perfect to try these new items here.

I made my own tomato paste, and I used the bacon-chipotle cashew cheese (and pesto) as the bottom layer.  Then I topped it with the zucchini, roasted bell peppers, roasted lobster mushrooms, salt and pepper, then sea beans.

Lobster Mushroom

The lobster mushrooms are really fun to eat.  They are quite crunchy.  I just roasted them, then sprinkled salt on them, and ate them as they were.  They are not as fragrant as the shiitake, but these have their own hard-to-describe flavors.  Probably really good in salads.

PIzza before oven

Before putting them in the oven, they held really well, and they held well after baking as well😛  Some good vegan cheese would have been a nice touch:)

Uh, so…  Even though I didn’t really follow the recipe that closely, and few people blogged about making this recipe, at least one person liked it, I don’t really think you can go wrong with pizza:)

Posted in basil, bell pepper, mushroom, nuts, sea bean, tomato, zucchini | Tagged , | 2 Comments