News update...

Unfortunately, I haven't had much time lately to test out exciting new recipes to post. My current schedule of work, school, and an internship is not leaving me time for much of anything.

Good news though ... the boy and I are going to Arizona during my spring break in March for a friend's wedding. yay! I can't wait to see sun again! NYC has been so dark, cold, and gloomy for the past few weeks ...

In even better news, I think the boy and I have settled on an extended trip to Spain for three weeks in August! whoo hoo! My crazy schedule finally finishes up at the end of July. I'll then be quitting my job and going to school full-time for the last year of my Masters program. :) I decided that I had better get that trip in there while I was job-free. Who knows when the next time will be that I get to take a trip like that! :)

Moroccan Chickpeas, Couscous, and Roasted Brussels Sprouts (vegan)

This meal is quick, easy, and super yummy! Perfect for a weeknight dinner.

Moroccan-Style Chickpeas
recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=5113

Ingredients:
1 (15.5oz) can chickpeas, drained and rinsed
1 can tomatoes with green chilies
1/2 cup diced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon ground cumin
1/2 tablespoon ground ginger
1 tablespoon ground coriander
3/4 cup vegetable broth
salt & pepper to taste (optional)

Method:
Sauté onion in olive oil until onion is translucent. Add garlic and cook until aromatic (about 1 min). Stir in cumin, ginger, and coriander and coat the onion and garlic with the spices.
Add chickpeas, veggie broth, and tomatoes and bring to a boil. Cover and simmer on low for 10 mins.
Serve with couscous.

Moroccan Spiced Couscous with Green Peas
1 box Near East plain couscous
1 cup frozen peas
Moroccan spice blend*

I just buy a brand of Near East couscous and cook the box according to its directions. When it tells you to add the couscous to the boiling water, I throw in my moroccan blend of spices for couscous. Stir, cover, and let sit 5 mins. While that's sitting, heat frozen peas in the microwave. Throw drained peas into couscous and fluff with a fork.

*Note: I was actually lucky enough to get my spice blend in Morocco, but you can also make your own, find it on the internet, or buy it here: http://www.thespicehouse.com/spices/moroccan-spice-mixture

Roasted Brussels Sprouts
about 24 sprouts
cooking oil spray (i use olive oil spray)
red pepper flake
onion powder
garlic powder
dried oregano

Method:
Preheat oven to 400°F. Cut bases off sprouts, remove tough outer leaves, and cut each sprout in half. Spray a cookie sheet with oil spray. Lay spouts out on cookie sheet with the cut side (flat side) down. Spray the sprouts. Sprinkle all the spices over the sprouts evenly. Put in oven and roast for 15 mins.

Vegan Tomato Rosemary Scones

These are the Tomato Rosemary Scones from Vegan Brunch p.184.
These are so easy to make and super delicious!

Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 14oz can tomato sauce
1 teaspoon apple cider vinegar
2 tablespoons fresh chopped rosemary

Method:
Preheat oven to 400F. Lighty grease a baking sheet or spray with cooking spray.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper.
Measure olive oil into a large measuring cup and whisk in the rosemary, vinegar, and tomato sauce.
Make a well in the center of the dry ingredients and pour in the tomato mixture.
Gently mix using a wooden spoon until batter is loosely holding together.
Flour a surface and turn batter onto surface. Knead until a soft dough forms.
At this point, I took a spoon and scooped the dough in 12 parts onto the cookie sheet.
Bake for 14-16 mins. Makes 12 scones.

Vegan Creamy Avocado Potato Salad

This is the Creamy Avocado Potato Salad from Vegan Brunch p.123.
This is, quite possibly, my favorite cookbook ever! Seriously. Buy this book!

*This is how I made the recipe that is in the cookbook. (i.e. My ingredients/measurements are slightly different.)

Ingredients:
2 pounds potatoes, chopped into small cubes
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 fresh tomato, chopped
1 small red onion, chopped
Green onions, chopped small for garnish

Method:
Cook the potatoes however you like to do it (boil 'em, steam 'em, etc.)
Prepare the dressing by scooping avocado flesh into your food processor, add lime juice, salt, and cayenne pepper and puree until very, very smooth.
Add chopped tomato and onion and pulse just to incorporate them.
Throw cooked (and cooled) potatoes and the avocado sauce into a bowl and mix.
Garnish with green onions.
Delish!

***I served this with my Crunchy Lentil Salad. Yum!
Recipe here:
http://sundaegirl108.blogspot.com/2009/02/avocado-hummus-and-crunchy-lentil-salad.html

Vegan Chorizo Sausages and Swiss Chard Frittata

I made vegan sausage! ... and it was actually pretty easy! yay!

The recipe for each of these can be found in Vegan Brunch. You must buy this book. It is amazing.

Brunch is my favorite meal of the week. This meal was definitely my favorite of the week.

Yummy in my tummy. That is all.

Vegan Pumpkin Pie

So, the first recipe I decided to make from Urban Vegan is the Punka' Pie (p.160). Yum!


Ingredients:
1 pie crust (I used a 9 inch graham cracker pie crust and I had a lot of filling leftover)

One 14-16oz can of pumpkin puree (unsweetened)
Two 12.3oz boxes Mori-Nu firm tofu
3/4 cup sugar
1/8 teaspoon salt (I omitted)
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
egg replacer for one egg(I used Ener-G brand egg replacer)

Directions:
Preheat oven to 425F.
Mix all batter ingredients in a food processor until smooth.
Pour into crust. Bake for 15 mins, then lower heat to 350F and bake an additional 35 mins. Top will be golden and perhaps a bit cracked when done.

Note: If I use a premade 9 inch graham cracker crust again, I'll just use one box of Mori-Nu. That would increase the pumpkin to tofu ratio and I might not have so much leftover. :)

New arrival!

My copy of Urban Vegan arrived today!
Oooh ... What will I make first?! I'm so excited!



Order here at Amazon!