Archive for December, 2010
I forgot to brown-bag it for lunch today, so I decided to treat myself to a pizza from Mellow Mushroom. I used to looooove their Avocado Hoagie with provolone, mayo, and sprouts. And their cinnamon sugar pretzels are to die for. When I went veeg, I was surprised to learn that they have vegan cheese available on their “build-your-own” salads and pizzas. I called in a takeout order today and got a pizza with red sauce, vegan mozzarella (they use Daiya brand cheese), sun-dried tomatoes, onions, and fresh basil. Kyle, who answered my call, asked me if I was lactose-intolerant, because if I was, they would leave off the butter and parmesan they put on all their crusts. Wow, way to be on the ball, Kyle! Thank you for saving me from that stomachache. My pizza was delicious! And huge! It will probably last me three more meals. Mmmmm…
Saturday, I went to a Christmas party at my boyfriend’s parents’ house. His mom, Sherry, made a fantastic vegan pineapple upside down cake based on a recipe she found on VegWeb (recipe by user BayPuppy.) The cake was so good, everyone was raving about it. It was moist, held its shape very well, and it made a beautiful centerpiece to the buffet.
The recipe calls for pineapple chunks and does not call for maraschino cherries, but I think the whole pineapple slices and cherries add great color and texture to the cake.
Thanks for the delicious meal, Sherry!
Here is the recipe reposted from VegWeb:
Ingredients (use vegan versions):
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
- 1/3 cup oil
- 1 tablespoon white vinegar
- 1/4 cup unpacked brown sugar
1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12″ spring form pan (you could use an 8″ x 8″ or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Source of recipe: This is a modification of Jeanne’s White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being “too sweet”.
Makes: 8 to 12 servings, Preparation time: 10 minutes, Cooking time: 25 to 30 minutes
My dad came home from a potluck the other night, raving about the spinach artichoke casserole his friend Joan McAllister had brought. It was like a spinach artichoke dip you would normally eat with pita chips as an appetizer, but instead you bake it with fried onions on top like a green bean casserole. Ingenious!
So I decided to try a vegan version, which nixes the parmesan/asiago cheese and instead uses a powdery faux parmesan recipe that comes from La Dolce Vegan. The result is a delightfully crunchy-on-the-outside casserole with a creamy spinach underbelly. To be honest, I don’t think the faux cheese added much flavor, so next time I might even leave it out. You could use Daiya I suppose, but either way, this is a great vegan side dish. Thanks for sharing, Joan!
Spinach Artichoke Casserole
- 2 10 oz boxes of frozen spinach, prepared and drained
- 1 small or 1/2 medium onion, sauteed in butter (I used Earth Balance)
- 1 can artichoke hearts or bottoms
- 8 oz sour cream (I used Tofutti vegan sour cream)
- 1/2 cup asiago or parmesan cheese (I used the vegan parm recipe below)
- 1 can French’s fried onions
Vegan Parmesan Ingredients:
- 1/4 cup nutritional yeast
- 1/4 cup sesame seeds
- 1/2 tsp salt
Vegan Parmesan Directions:
Combine in food processor and grind until thoroughly mixed.
Mix the spinach, onion, artichoke, and sour cream together. Put half of it in a buttered casserole and top with cheese; repeat. Top with French’s fried onions. Bake at 350 for 25 – 30 minutes.