Right now, we have two different series.
The first is Food Network Fridays. These occur about every three weeks on a Friday. To play along, please comment on my blog on the scheduled posting date or email me your link the Thursday before. The concept is that we all cook a specific recipe from the Food Network. The only hard and fast rule is that it has to be veganized. The recipe is up to you for crazy improvisation. Hate carrots? Drop them. Have a love affair with capers? Give them a home in the dish. If you play along once or twice, we'll ask you to pick the recipe for a cookalong, too. The dates below are tentative, but likely.
This one is all about catering to your own tastes and showing how easy it is to veganize recipes. Here that, Food Network? I'll update here and on Facebook as the recipes are chosen.
2012
April 27 - Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce from Bobby Flay (note new date!)
March 9 - Shrimp Scampi from Tyler Florence
February 10 - Reuben Meatball Sliders from Jeff Mauro
January 20 - Bayou Chicken Pasta from Emeril Lagasse
2011
April 22 - Cowboy Chicken Casserole from Emeril Lagasse
May 13 - Pretzel-Fried Steak with Mango-Onion Gravy from Aarti Sequeira
June 3 - Chicken and the Bodacious Bulb by Guy Fieri
June 24 - on break
July 15 - Sausage and Eggplant Stuffed Shells from Emeril LagasseAugust 5- Ground Lamb Kebabs with Pomegranate Glaze and Raita from Aarti Sequira
August 26 - Slow Roasted Pork with Coconut Curry Sauce from Diners, Drive-Ins and Dives
September 16 - "Chicken" Stuffed with Smoked Mozzarella, Broccoli Rabe and Roasted Tomatoes over Potatoes with Marsala Sauce from Robert Irvine
November 18 -Turkey Pot Pie from Paula Deen
December 2 - Bacon Corn Muffins with Savory Cream Cheese Frosting from Brian Boitano
Winter hiatus
The other Cookalong is Vine and Dine. Liz (Cooking the Vegan Books) and I were chatting one day and stumbled upon this idea. These occur about every three weeks on a Monday. This one is all about pairing vegan food and wine. Generally speaking, we choose a recipe and possibly side dishes from a cookbook and cook it fairly close to the original. Again, if you know you'd prefer it a different way, do it. But try to keep the taste profile in line as much as you can. Then match it with a vegan wine. This is an adventure! Some of the wines work much better than others and we never quite know which way it's going until we've tried it. Write up the recipe review and the wine pairing on your blog and let me know that you are participating the day before so I can include you in the wrap-up.
Have a suggestion for a cookbook you'd like to see tackled? Drop me an email.
2012
June 18 - Tempeh Stroganoff Stuffed Potatoes from American Vegan Kitchen
May 14 - Blue Plate Special Wheat Meat Loaf from American Vegan Kitchen
March 19 - Beer-Battered Tempeh Fish with a Tartar Sauce from Spork-Fed
February 27 - Cassoulette from World Vegan Feast
February 6 - Lentil and Rapini Stew with Vegan Sausage from World Vegan Feast
January 9 - Chile-Grilled Tofu with Avocado Tomatillo Sauce from Candle 79
2011
February 21 - Pasta with Ground Seitan and Porcini Mushroom Sauce from Horizons: The New Vegan Cuisine
March 7 - Cuban Pan Seared Tofu with Onions and Mojo, Caramelized Cauliflower in Spanish Green Garlic Sauce from Horizons: The New Vegan Cuisine
March 21 - Paella with "Sausage", Nori-Dusted Oyster Mushrooms, and Wine-Braised Artichoke Hearts from the Conscious Cook
April 4 - Cajun Portobello Sandwich with Remoulade and Avocado from The Conscious Cook
April 18 - Tempeh Eggplant Potpies with Glazed Green Beans from The Vegan Table
May 2 - South of the Border Pizza from The Vegan Table
May 16 - Chickpea Crepes with Wild Mushroom, Roasted Cauliflower and Chickpea Filling, Horseradish Cream and Sauteed Arugula from The Voluptuous Vegan
May 30 - Herb Ravioli with Porcini Pesto and Tofu "Ricotta" with Roasted Peppers from The Voluptuous Vegan
June 13 - Seitan Piccata with White Wine and Caper Sauce, Garlic Mashed Potatoes and Sauteed Mixed Greens from The Candle Cafe Cookbook
June 27 - on break
July 11 - Curried Coconut Beggars' Purses from The Candle Cafe Cookbook
July 25 - Baked Tofu with Horseradish Crust and Roasted Red Pepper Sauce. Optional side will be Spinach with Garlic and Pine Nuts. Both from the first Horizons Cookbook.
September 5 - Wild Mushroom Bouillabaisse from the first Horizons Cookbook (note new date!)
November 28 - Baked Madras-Glazed Tofu with Saffron Basmati Pilaf, Sauteed Vegetables and Peach Lime Chutney from the Millenium Cookbook
December 19 - Panko-Crusted Seitan Milanese from Candle 79
If you've got any questions about either Cookalong, ask away! We'd love to have you join us.
