This tempeh cacciatore was pretty amazing! I don't think I ever ate chicken cacciatore when I wasn't vegetarian, but the flavors here were great! You cook the tempeh in a mixture of red wine, tamari, and Italian herbs along with a ton of vegetables and olives. This recipe can't be found in a cookbook or on a website, so if you would like the recipe, just leave a comment with your e-mail address!
I finally got an ice-cream maker! I can't wait to use it. I think I will do peach ice cream first. Have you ever made ice-cream at home?
New found love: boba tea
Birthday pizza for Mike. I made my absolute favorite: kale, red onion + pistachio with a homemade crust and lots of garlic.
This tofu chili has been on my to-make list for quite a while now. I finally made it and it's incredibly easy, cheap, and delicious! It has a ton of protein from tofu and beans, and extra delicious topped with hot sauce, corn chips and vegan cheese. I highly recommend it and I'm sure it even freezes well! //whole foods market
I made one of my favorite cakes for Mike's birthday: a pina colada cake with pineapple, dark rum and cream of coconut. It's actually pretty simple to make and so delicious! The pineapple rum glaze was amazing. I substituted: 1 C sorghum flour, 1 C tapioca starch, 2 tsp xanthan gum, and earth balance vegan butter sticks. //smitten kitchen
New bar tools: swizzle spoon, measuring shot glass, and perfect ice cube trays.
Drink pictured: 1.5 shots dark rum over ice topped off with ginger beer and a lime wedge.
I have been craving donuts for quite some time now, so I made these incredible baked banana donuts with a coffee glaze. The process of making these donuts is different, but still easy. You use thawed (previously frozen) mashed banana, vegan sour cream, bourbon, etc. I would like to try the PB glaze next time. I subbed: 1/2 C sorghum flour, 1/2 C tapioca starch, 1/4 C almond flour + vegan sour cream. These would be amazing with coffee! //vanilla bean blog
This is now easily one of my favorite pasta dishes: pasta al pomodoro. Using cherry tomatoes, you cook them down until they release their juices along with garlic and Italian herbs. No heavy cream or butter needed; the leftover pasta water will thicken the sauce for you as it boils away. I can't express how easy, filling, and satisfying this pasta was. Alongside gluten-free vegan garlic bread, I was in heaven. //eat this poem
Gin and tonics
Once again, I learned that Daiya's faux cheese wedge makes me incredibly ill. I am just going to have to deal with that one. When I made pizza for Mike's birthday, I used vegan gourmet's mozzarella block which worked just fine and tasted/melted wonderfully! I later made these sinful buffalo tempeh kale grilled vegan mozzarella sandwiches. This would obviously be better if you can have regular cheese, but vegan still did the trick! I served these with oven fries and it was amazing/filling! //vegan yack attack