In case you were wondering what else we had:

Spaghettini with Marinara and Gardein Meatballs

We've been eating nearly the same thing every time we've been to the restaurant and decided we had to shake it up this time. We don't get there often enough so we still want that burger that is the best vegan burger ever... so branching out was a big step. The marinara sauce kind of had a California feel to it, very fresh tasting. The meatballs had a lot of fennel to them and were ok. I was never much of a meatball eater so they didn't floor me. Jim really enjoyed it, but I was much happier with what I ordered.

Chicken Panini with Balsamic Tomatoes

This sandwich was fantastic! I was a little afraid of trying the Gardein chicken. Most 'meat' substitutes really turn me off. (There was a particularly bad experience with tofu dogs). But considering how much I love seitan, I tried to rationalize that it wouldn't really be that different and was worth a try. The flavor was great and the texture was very chickeny but not in a bad way.

We're already looking forward to going again. This is the only restaurant that we really feel safe eating in and it's worth the drive. At this point, as much as I love the food, I'd go back just for that cheesecake!

Disregard my previous comments about the idea that Vegiterranean needs a baker. Apparently they had one the whole time.... it seems all the desserts were selling out before I could get any. Clearly a good sign. But just to update things, since my earlier post I've had 3 desserts there but only got a picture of one of them: The Cheesecake. It deserves capitals since it's the best cheesecake (vegan or not) that I've ever had. I'm not sure what it's made from but it's going to launch me on a vegan cheesecake making marathon that probably won't be the healthiest thing. I'm already researching recipes. I can't wait to get started!

We've also tried the apple cranberry pie which was delicious. The most visually stunning dessert we had there (when I didn't have the camera!) was a key lime napoleon. Wow! It had avocado in it (I'm looking for key lime/avocado recipe, too) and was fantastic! The napoleon crisp part reminded me of those waffles we used to get at the fair, whatever they're called. I'm wondering if they deep fried phyllo dough? They weren't oily at all, though.....questions, questions.

If you have a cheesecake recipe you love or know about the key/lime avocado idea, please let me know! I'd be super grateful.

I've been making this soup forever, or at least it seems like it. I mean that in the best possible way. If I remember correctly (and I might not), this is a variation from a Martha Rose Shulman recipe and I started making it in the early '80's. Probably longer than some of you have been on the planet. We love this soup so much that it has stood the test of time. The only other recipe that I still make pretty much the same way as then would be onion soup.

Potato Leek Soup
1 Tbsp olive oil
1 Tbsp eb
4 leeks, cleaned and sliced
1/2 an onion, diced small
4 cloves garlic, crushed
2 Tbsp flour*
6 - 8 potatoes (depends on size) chopped in various sizes
4-6 cups broth, water with boullion cubes (whatever)
1/4 cup white wine
1 Tbsp tamari (or soy sauce)
1 tsp thyme, dried
1 tsp dill, dried
1/2 tsp rosemary, dried
salt and pepper

Heat the oil and eb, add the leeks and onion and let sweat a bit. Add the garlic and the flour and stir it around a while, but don't let the garlic burn. Add the potatoes and stock, white wine and seasonings and simmer until the potatoes are done. I like the various cuts as some cook down a lot faster than others and it adds to the body of the soup. You can also smoosh some chunks or even blender some of the soup if you prefer that kind of texture. Right now, we're enjoying it a little more straight ahead as you can see in the picture.

Of course, you can use fresh herbs instead. I rarely have fresh dill in the winter.

*The flour is the key to this recipe. It's the same kind of trick you do with onion soup and it gives it a really nice mouthfeel. I can't believe I said mouthfeel, but I'll blame it on being a wine drinker. Wine drinkers use weird words. I'm proof.

Hot Artichoke Dip


This recipe is originally from Pamela, but of course I had to make a few changes just because that is who I am. By who I am, I really mean I hadn't properly shopped for this recipe. I didn't have tomatoes or green onions. I made up for it by adding some chopped red peppers and regular onions along with a few more spices. The picture above is 'prebaked'. I popped it in the oven for a few more minutes when we got to my sister's and served it with corn chips. Pamela has a slew of other recipes posted on her blog that I can't wait to try either. Check them out here. Everyone devoured this dip! Thank you, Pamela!

We also had a seitan stew and the low fat chocolate bundt cake from V'con for our Christmas Eve dinner with the family. Good food, easy to take.

Christmas isn't about the loot, but it is about thinking of others. Our family was more supportive than ever of the vegan thing this year and I am very appreciative. We got a gift certificate to Vegiterranean, to Allison's Gourmet and some super cool measuring cups and spoons. Everyone was so thoughtful and very understanding. We try to get cool gifts for everyone, too, because that is where the real fun lies, but somehow we usually feel we kind of miss the mark. There is always next year. If we start thinking (really hard) in January, maybe we can come up with something great for them. But honestly, if we did come up with a brilliant idea, I know we wouldn't want to wait to give it to them.

Hope everyone is having a wonderful Christmas!

That is the Roasted Garlic, Tomato, White Bean and Rice Soup from V'con. I admit that I was a little hesitant about this one. I'm not the biggest fan of tomato soup which I blame it on the Campbell's Soup of my childhood (that I refused to eat). But this is good! It was last night's dinner and will be today's lunch.


An adaptation of the Rosemary Foccacia from V'con, too. I sauteed some onions and only used dried herbs.... but what was really cool about it was the way onions disappeared but kept their flavor. You couldn't see them at all! Below it is shown with an apple scone, adapted from VwaV.




I would be nothing without those two books, except very hungry.

Still trying to figure out what to make for our main dish on Christmas Eve, when we celebrate with the family. I'm definitely taking Pamela's Artichoke Dip!

I'm waiting for 3 (actually, it might be 4, but who is counting?) new cookbooks to arrive, so I've been relying on some kind of standby dishes. I tend to use only a few techniques so need cookbooks to shake me up a little. Here's what we've been having lately:

Taco Salad with Seitan

Seitan and Cauliflower in Wine Sauce

Chickeny Seitan Cutlet with Mustard Sauce from V'con.
Right now, I've got the foccacia from V'con in the bread machine to take to enjoy with some friends tonight. I'll take it out after the rise so I can shape it properly.

Oh yeah, and I made 3 batches of soap and also have a batch of seitan in the crockpot.

Geez, now I think it's been a busy day! I'm either going to make a dessert to take tonight, too, or have a cup of tea. Decisions, decisions.

This loaf is perfection from start to finish. It goes together in minutes, fills your house with aromas of cinnamony wonderfulness and is a beauty. This is all before you get to cut it and enjoy the total experience of quick bread heaven. The recipe is from Ash at the PPK and will definitely be in my 'make again and make often' notebook of recipes. Here is the blog so you can make it yourself. The only change I made is to add a little vanilla to the batter. It really doesn't need it, but it felt like the thing to do.

The full view

This loaf is practically no effort and is full of rewards. I'm thinking it would make awesome mini loafs for gift giving, too. Give it a try.

Lots of thanks, Ash!

First up, my husband has told me countless times that it isn't a weekend without tofu scramble. He'd have it both days, but being the rebellious cook that I am, I try to shake it up a little. Secretly, I have to admit that it always hits the spot.

Cruising around King Arthur Flour, I stole their Best Ever Oatmeal Bread.... and now it's My Best Ever Oatmeal Bread. Veganized and delicious! This recipe is for a 2# bread machine, in case you need to adapt or even make it by hand (horrors!). This bread can be sliced thinner than any bread I've ever made and is so full of flavor. It makes fantabulous toast!



For dinner Friday we had Seitan Bourguignon over artichoke flat noodles from our co-op. I love these noodles!

We're supposed to have a blizzard today. Seriously, that's what the little weather channel pop-up said, so who knows what we'll have today? The fridge is well stocked except for a tofu shortage. We only have one lonely block. But all in all, it's been a good food weekend.

My Best Ever Oatmeal Bread
1 1/4 cups boiling water
3/4 cups rolled oats
2 Tbsp canola oil
1 1/2 tsp salt
2 1/2 Tbsp maple syrup
2 1/2 Tbsp agave (next time, I think I'll use molasses here)
2 1/2 tsp yeast
4 cups white whole wheat flour
1 Tbsp vital wheat gluten
1/2 cup soymilk with 1/2 tsp vinegar to curdle it

Boil the water, remove from heat and add the oats, oil, salt, syrup, and agave. Let cool to lukewarm. Place them in your bread machine, add the soymilk mixture then the rest of the ingredients. I did this on the whole wheat setting.

There are times I just want a quick and easy, but still full-of-flavor pasta dish. This has to be one of the most flexible recipes and it has a colorful history to boot!

Linguini Puttanesca
This makes enough for 1/2 pound of pasta (your choice)

1 Tbsp oil
1/2 cup onion (heaping), diced
1/2 cup red pepper (heaping), sliced thinly
5 cloves garlic, crushed
1 tsp basil, dried
1 tsp parsley, dried
1/2 tsp oregano, dried
1/4 - 1/2 tsp red pepper flakes
1/2 cup red wine
15 oz can tomato sauce*
15 oz can whole tomatoes, chopped*
1/4 cup black olives, cut in half
1 Tbsp capers (heaping)
salt and pepper

Heat the oil in a saucepan, add the onion and saute a bit, then add the red peppers and garlic. Cook a little, but don't brown the garlic. Add the seasonings and cook a bit, then deglaze with the wine. Reduce until you have about 1/2 the liquid. Add the tomato sauce, tomatoes, olives and capers. Simmer about 1/2 an hour and season to taste. Toss with the pasta and you're good to go.

There are gazillion ways to make this, so use your creativity and go wild.

*It's nice to use two different kinds of tomatoes for the contrast, but just use what you have. Anything goes- and will taste great.

We like to have it with Italian Baked Tofu (VwaV) and some vegetables on the side. Those happen to be roasted green beans from V'con. I don't know why I never thought to roast them before this.

And... I wouldn't leave you without the story. Thanks to wiki.

"The name originated in Naples after the local women of easy virtue. Pasta Puttanesca means "The way a whore would make it", but the reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce's hot, spicy flavour and smell. Another is that the dish was offered to prospective customers at a low price to entice them into a house of ill repute. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick cheap meal that prostitutes could prepare between customers."

http://en.wikipedia.org/wiki/Puttanesca

Even though it looks like I've been baking a lot, I've also been fixing some healthful meals. Really, I have. In spite of porn appearances and what the scale says.

Here's that Caesar Salad (again) from V'con. Really, we can't get enough of it. The top is chicken seitan sauteed with just a little tamari added at the end. It boosts the flavor and really compliments the dressing. I could eat that dressing with a spoon.

These are the Snobby Joes from V'con, with a side of Deli Style Macaroni Salad (also V'con). My husband isn't a huge fan of macaroni salad, so I made a half recipe. Never again. It would have been great to have some left over. Instead, we devoured it. Clearly, I wasn't the only one who liked it. We didn't have radishes, so I subbed some chopped onion.



All this brought to mind some of the dishes that I make more than I think. Here's a short list:

• tempeh reubens (VwaV)
  
• lentil soup (mine)
• caesar salad (V'con)
• salt and pepper tofu (V'con)
  
• hoisin seitan (pretty much from the bottle, with additions)
• tofu scramble (it's not a weekend without a scramble)
• any old stir fry (if it's in the fridge, it's in the wok)
  
• bbq seitan (I could eat this every day)
• cornbread (that award winning recipe I posted before)
• soup (usually 2 a week the kinds vary. Today, it was black bean from V'con)
  

I'm sure there are more, they just aren't jumping out at me right now.

Tonight's dinner: Linguini Puttanesca and Italian Baked Tofu (VwaV).

Jammies

Are these beautiful cookies or what? It's a tester from Autumn Vegan and Garrick, who have outdone themselves again. These cookies are almost too pretty too eat. Almost. But once you start on them, it's hard to stop.

For the more straight ahead cookie eater, I also made the Bakery Style Chocolate Chip Cookies. Also a tester, but also in DEOTS. These have a perfect outer crispness and soft insides, with great flavor. Another hit!

By the way, we made it to VegiTerranean yesterday for lunch and tried the fries. I'm not sure if they are the best ever as Chrissie promises on her menu, but they were damn good. The tofu ricotta on top was a great accompaniment. We also split a piece of apple cranberry pie for dessert. Although it didn't look very hopeful, it tasted fantastic! No pictures, this time.

I'm off to make a pot of tea and enjoy a few jammies.

For lunch today, we had this Vegetable Noodle Soup from JCD. It's a tester and really yummy. I'm not sure if these are really noodles or more like dumplings, but they certainly are delicious.

Over the weekend, we tried the whole wheat bread from have cake will travel. It's a variation from the Laurel's Kitchen Bread Book and really brought back memories. I used to make it all the time when the book came out. My loaf was really ugly. I need to remember that my bread machine makes 2 pound loaves so I don't get these totally misshapen loaves. But the flavor was good, so that's why I'm posting it for you to see. Even if it is humiliatingly ugly.

Because my go-to food always involves seitan, we had this chickeny seitan pasta dish that was a stick-to-your-ribs comfort food kind of dish. I've been playing with the camera and trying to learn more about the settings. This pic seems to show more detail, or maybe it's just me. We wouldn't normally have asparagus and brussels sprouts at the same time, but there were only a few sprouts left. We're not that vegan, if you know what I mean.


The basic recipe for the seitan is from Bryanna Clark Grogan. I know, I use it a lot. We also love the seitan cut in small chunks and lightly browned for the Caesar Salad in Veganomicon. As soon as it's done cooking, I add a tiny bit of tamari and it soaks in/cooks off and gives it just a little more flavor. Great on the salad. Try it!

Yet more photos of RRF's Cinnamon Rolls. I broke down and made them again. I add a little more cinnamon to them, but otherwise I follow the recipe as written. Check out that cave of cinnamon goodness. My frosting is 1/2 tub tofutti cream cheese, 1/2 a stick of EB, 1 tsp vanilla and about 2 cups of confectioners sugar.




Today's breakfast: Joni's Tofu Omelet from Cozy Inside. I need to try more recipes from her book.





Last night's dinner was the very best tofu recipe I've ever made. In spite of being vegetarian forever, I've always had qualms about tofu. The only way I ever liked it was Sweet and Sour Tofu Balls from Louise Hagler. I liked it when other people made it, but I just didn't have the touch. This past year, I've actually been trying to cook it different ways and finding some recipes and techniques I really like. This one is the best so far. Huge thanks to Tofu 666. My version is based on his but with added shallots, red peppers and sundried tomatoes. I'm renaming it Amazing Tofu Marsala.


I'm coming to grips with my lack of fortune the other day. I think.

I meant to post this yesterday, but I guess I was too traumatized. We went to PF Chang's for lettuce wraps as a fluke. It wasn't planned. They've been better before, but it was ok. Here comes the bad part.

My fortune cookie had no fortune. It was empty. Now I'm in a quandary. For some reason, a fortune is the same as a future to me. So not having one is scary.

I've almost made it through one day with no fortune.... so I'm hoping it was just a coincidence.

But is there such a thing as a coincidence?

This is all I've got for today. It says it all.

I love soup weather. This one is Udon with Shiitakes and Kale in broth. Well, almost. I used chard instead and added the seitan. If I could only make one soup for the rest of my life, this might be it. It's perfect for lunch.

Here's what became of the baby artichokes! I fried them as suggested at the PPK and they were really good! They remind me a little of brussel sprouts. Even though I put them in water with lemon juice before cooking them, I couldn't believe how quickly they were turning brown.

This is also my first attempt at homemade gnocchi (VwaV). Eh. The dough should have been stiffer (or something). Maybe I should try some made the right way before I attempt them again. I think I need gnocchi therapy. The sauce is a tomato, sundried tomato, roasted red pepper concoction that was really good though. The Roasted Mushrooms are from V'con. We've had them a bunch of times.

I've been slacking on doing test lately. But I still managed to make these Bakery Style Double Chocolate Chip Cookies from Autumn Vegan and Garrick. These have to be tasted to be believed.

Tonight's Dinner: Chipotle Quesadillas.

Yay! We made it there during open hours. The food was wonderful and completely worth the drives. Both drives- even the time they were closed. It was a snowy, cold day.

The restaurant has a kind of industrial/white table cloth vibe. Very crisp and clean. Considering the fact that it's in Akron (which is historically a rubber/steel city), they really did a terrific job being part of the environment. There are pictures of vegan actors and musicians displayed and an elegant, yet comfortable monochromatic feeling.

Lunch is served from 11-3 Monday through Friday. We started with the Italian Banana Peppers filled with Fresh Herb Risotto and Soy Mozzarella with Fresh Basil Lime Sauce. These really weren't my thing, but my husband loved them. I could tell they were prepared well, I'm just not crazy about that kind of pepper texture. It's me.

Then we both had a cup of soup. Honest, they didn't serve it to me sloppy looking like that. I'd eaten some before I took the picture. It's Minestrone alla Genovese. It was really tomatoey and had a good balance of spices.





Jim got the "Tuscan Garden Steak Panini." It was good...and came with a delicious side salad with olives, chick peas and tomatoes and some kind of Italian style dressing. (This sounds like one of their appetizers for dinner, if you add feta and crustini on the side).




My "Rockin' Burger" was the very best thing we ordered. The menu says it's a veggie burger from the famous "Corky's". I'm a little stymied by that, but googled it and found that there is a Corky's restaurant in Canton that serves a vegan burger... it may be the same and it may not. It came with red onion, balsamic ketchup and a side salad with an amazing aged balsamic dressing. The bun was whole wheat and really soft, but didn't fall apart at all. Yeah, I was impressed. We both agreed that it was the best vegan burger we'd ever had.

The Bakery had 2 pies: an apple and a strawberry rhubarb which looked the same except for the filling. The only thing this place needs is a kick-ass vegan baker, and it would really be stellar. As it is, I'm not complaining. Well, maybe I am just a little-I wish it were closer to us. It's an hour and a half drive.

They were pretty busy for a Monday lunch and while the menu is vegan, it isn't intimidating for meat eaters. I'd guess the majority of the people in the restaurant were omni, judging from the conversations we overheard.... and the fur and leather coats which abounded. But that's ok, at least they were trying something new and supporting the place. (Look at me! I'm a little ray of sunshine on a cloudy day. Or trying to be. I have a good attitude about people wearing animal skins.)

Here are a few more pictures. I didn't take any of the dining room because of the other customers and the flash. They're open for lunch from 11- 3 Monday through Friday and for dinners starting at 5. They only serve dinner on Saturday. This purple in the Bakery/Coffee Shop is the only real color I saw, except for the flowers on the table. You can see part of the patio, too. It would be wonderful in the summer!



There are a couple of art galleries nearby but they weren't open when we were there. I've also heard that Akron has a great art museum, too.

The servers and hostess were wonderfully friendly and someone from the kitchen brought out one of dishes and also made small talk. Everyone was really warm.

I can't wait to go back for dinner! I'm still regretting the fact that we didn't get the Tuscan Fries with Rosemary Soy Butter and Tofu Ricotta that "Chrissie promises are the best fries you've ever had." I'm thinking they're the best fries that I didn't have. Next time.

Check out the menus. Lunch first. The bottom four scans are dinner.

That's what she'd look like. And here is what she is made of.

Love Child Pasta
1Tbsp olive oil
3/4 cup sliced shallots
1/2 cup red onion, sliced thinly
1/2 red peppers, thinly sliced
handful or two of olives, cut in 1/2
1 cup mushrooms, sliced
4 cloves garlic or more
8 oz chicken seitan (about 1 1/2 cups) in chubby little chunks
6 oz bag of spinach
4 artichoke hearts, cut a little
1 Tbsp capers
1/3 cup sundried tomatoes (I used the oil kind, drained)
1 Tbsp balsamic vinegar (for seitan)
1 Tbsp white wine (for seitan)
juice of 1/2 a lemon
1 tsp parsley
1 tsp basil
1 tsp thyme
1/4 tsp red pepper flakes
1/2 cup white wine
salt and pepper
12 oz pasta (cook it)

This is gonna be a little loose (we're talking a love child here), but here goes.
Heat the oil in the pan to saute the seitan. When it's kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it. Start cooking the veggies in this order, adding some when the earlier one is done: shallots and onions, then red peppers, then shrooms and garlic... artichoke hearts, capers, sundried toms, olives. Add the spices to taste ( you may need a little more). Cook a minute, then deglaze with the 1/2 cup wine, add the lemon juice and spinach. Let the wine reduce and the spinach cook, check for salt and pepper, then toss it all with pasta.

Super flexible and easy recipe, once your chopping is done.

Flexible and easy.. no wonder there is a Love Child.

We finally made it to Vegiterranean when it was open! We had a wonderful lunch- details tomorrow!

This is going to be a quickie post because I'm having too much fun in the kitchen today, but thought I'd blog about last night's dinner. It's a recipe from Bryanna Clark Grogan-- and it is super simple and is a total seitan pepper bomb. Really addictive! We had it with rice pilaf and asparagus. Everything is better with asparagus, by the way. I spent my first 30 some years hating it and now I can't get enough.

Here's what I've got cooking in the kitchen:

Chicken Cutlets (Bryanna) -for the freezer
Seitan Cutlets in the crockpot (Bryanna) - for the freezer
Chipotle Seitan (DEOTS) - for Wednesday night, if not before. I promised an omni friend quesadillas.

This is all really cool, except now I want cookies. We'll see.

Ooooh-- one more thing. If you email Bryanna and ask her nicely, she'll email you some recipes to try from her newsletter.