Favourite Online Recipes: October

8 10 2011

Autumn is a pretty great season: vegetables coming ripe, a crisp breeze in the air, and the promise of an exciting holiday season.  The following are some of my online faves right now.

Layered Maple Oat ‘n Apple Dessert Jars from Healthful Pursuits: My friend P emailed me saying that she could see me making this, she was right.  I can practically taste this as I read the recipe.  I’ve book marked this recipe with plans of preparing it during the holiday season.

Food Gawker: Feed your eyes.  That’s their motto, “feed your eyes.”  P calls this site food porn, she’s right, it’s a feast for your eyes.  I don’t recommend checking out this site while you’re at work because you’ll end up spending the whole day planning menus until the end of the year.

Olive Tapenade with a Pumpkin Twist from Food Fuss: What can I say, I’m a sucker for pumpkin.  I love finding ways of getting this gorgeous gourd into more of what I eat while it’s in season.  Delicious and easy to make, something to add to your pre-Thanks Giving dinner snacks.

Autumn Spiced Popcorn from Manifest Vegan: I consider myself a popcorn aficionado and would like to add my stamp of approval to this recipe.  Let me assure you that I was reluctant at first, I don’t go for sweet popcorn, I like my popcorn savory; this recipe is the right balance of salty and sweet.

Red Cabbage Salad with Sweet Miso Dressing from Sweet Potato Soul: It’s not the easiest recipe, but it’s worth the effort.  Hmmm… mushrooms and colourful cabbage, there’s not much else to say.

Slow Cooker Gingerbread Latte from Healthy Slow Cooking:  I don’t have a slow cooker but I long to have one.  I think this could very well be the first thing that I make in my slow cooker, whenever I actually become the proud owner of one.  (Cuisinart, Kitchen Aid, Hamilton Beach: hint, hint)

Scarletta Bakes: It’s not a vegan site, but it’s quickly joining the ranks of my favorite food blog sites.  Her writing is hilarious.  I aspire to write in such an openly honest and funny way and will continue to read this blog until I have appropriated her amazingly funny blog writing style.  😀


Fall is here!

20 09 2011

I wanted to share this because I love pumpkins.  Last winter I bought 7 or 10 pie pumpkins and roasted them all at once.  Then I had to figure out what to do with all my roasted pumpkin.

If I’d known this was an option last year, I would have been a happily caffeinated girl.

I’d veganize this bad boy with some almond or soy milk.

Pumpkin Spice Syrup.  For homemade pumpkin spice lattes!

Favorite Online Recipes: July

27 07 2011

As I mentioned in a recent post, I have visitors and we’re doing an awful lot of visiting and not terribly much cooking.  But, just because I’m taking a mini-break from my kitchen doesn’t mean that I can’t still share good stuff with you.  A la Heidi Swanson, I’m going to share some of my favorite online recipes.

Orange Sesame Yuba Rolls from Manifest Vegan: Allyson’s not lying when she says that tofu skin is good.  I’ve never seen it called yuba, but I have seen it called bean curd sheets at T&T Grocery.  Here’s some fair warning: If you are reconstituting bean curd sheets, do not use boiling water.  I had a bowl filled with what looked like the egg bits from egg-drop soup… which led me to improvise a vegan egg-drop soup.

Vegan Ice Cream from Namely Marly:  I do not have an ice cream maker and I made this ice cream – no problem.  The secret about this recipe is that it’s just frozen bananas.  Nothing else.  I was skeptical, but I served it to friends and everyone loved how rich and creamy it was, no one guessed it was just bananas.  I consider doing a post about this stuff because I love bananas and ate the ice cream twice a day for at least a week.  I didn’t do a blog because the pictures of frozen bananas extruded from my Kitchen Aid were not appetizing in the least.

Hot Chocolate Snickerdoodles from A Food Coma:  In a search for delicious vegan Christmas treats, I started baking up batches and batches of these spicy cookies.  Everyone who tasted these cookies loved them: sweet and spicy with a crispy outside and chewy outside, what’s not to love?  I took a box of these bad-boys to my friend N as a hostess gift for Christmas dinner.  N’s sister-in-law tasted one and was disgusted to find that perfectly good chocolate cookies had been ruined with spice, I think her actual description involved the words “vile” and “abomination”.  Still, I think they’re delicious and intend to bake another 100 or more this Christmas.

Vegan Raspberry Crumb Bars from A Food Coma:  All I’m going to say is that I made these with raspberries from my backyard.

No-Knead Dutch Over Bread from Roger Doiron:  I love bread.  I love yeast.  And, if I didn’t exercise self control, bread would be ruin.  I love kneading bread, but I also love crusty bread.  Somehow I stumbled across a video about a bakery called Tartine and wanted to find a recipe for bread that is left to proof for hours.  (Be warned, watching the Tartine video could turn you into a bread fiend.)

I’ll be back from my mini-break soon!