Wednesday, October 29, 2014

Cooking from cookbooks and blogs - October

As far as blogging goes I was MIA the bulk of October however we still cooked at ate all sorts of vegan treats here are some of the highlights.
From Bryanna Clark Grogan's blog and Authentic Chinese Cuisine: For the Contemporary Kitchen:

This is one my favorite and most used cook books I made at least 4 other recipes this past month mainly noodle dishes but didn't snap any pictures.

I used Bryanna's recipe for no-knead bread and it was WONDERFUL!! This is our go to recipe now.

Super simple lunch; garden tomato, kalmata olives and Bryanna's no kneed bread.

Heavily modified Stir-fried "chicken and mushrooms in "oyster sauce" pg 145 ( my own "egg roll" recipe)

Northern style boiled dumplings with black bean dipping sauce pg 73

Northern style "boiled"/ pan fried dumplings pg 73

From Fat Free Vegan Kitchen; by Susan Voisin

Real Louisiana Red Beans and Rice

Vegan Sausage and Mushroom Etoufee
I halved the sausages and used field roast Italian, doubled the mushrooms use 4 small colored bell peppers and 2 stocks of celery and sweet Hungarian paprika over the smoked which I'm not the biggest fan of other than that followed the recipe exactly

From Vegan Richa;

I'm a recipe tester for her up coming cookbook and all I can say is if you like Indian food you need to do yourself a favor and pick up a copy when it comes out or pre-order it. YUM!! I'm only sharing one image from the book though I plan to share many when the book comes out.

Triple chocolate salted caramel brownies.

The only modification I made for the brownie was to make additional caramel sauce to top it rather than using the chocolate chips. These were Jer's birthday treat and he LOVES caramel.

Biryummy was the name my 6 year old gave this. She wasn't wrong.

From Cake Maker to the Stars blog

Salad Roll Whoppers, I've made these so many times we love these! This time there is roasted and marinated in white balsamic vinegar golden beets, romaine de-veined in place of the collard, spring mix, her nooch tofu. I love adding sugar snap peas, grated carrot, pea shoots and others but that was what I had on hand the other day. I cut the tofu into strips so I can use one per roll I can only get the smaller spring roll wrappers locally so this works out better than the smaller cubes.

From Vegan Crunk

Tofu eggless salad sandwich sans olives (we were out) YUMMY I LOVED egg salad sandwiches just a short time ago I can't believe it took me a year to try the vegan version, the best part I like this better!

From Madhur Jaffery's World Vegetarian

Lentils in a sauce pg 64(mushrooms added), Cabbage with garlic and shallots pg 152

From Isa and THUG kitchen, Veganomicon, and Isa does it;

Okay chickpea cutlets from Veganomicon, with my own green bean casserole, and cranberry sauce that I blended so my kids would try it and stuffing by thug kitchen, I was testing for thanksgiving menus ;)

Wheat free chocolate chip cookies from Veganomicon with added butterscotch(vegan) chips and pecans.

Sticky Orange Chicky Stir-fry pg 182 Isa does it With Gardein chick’n strips. SO amazing.

AUTHENTIC CHINESE CUISINE FOR THE CONTEMPORARY KITCHEN - See more at: http://veganfeastkitchen.blogspot.com/p/my-vegan-cookbook-store.html#sthash.k35Q8vQf.dpuf

From Oh she glows cookbook;

Present glo bar pg 217 my girls bring these and the original go bars alternating to school daily.

Maple-Cinnamon apple & pear baked oatmeal pg 39

Loaded savory oatmeal &lentil bowl (modified toppings based on what we had on hand) pg47

On the mend spiced red lentil-kale soup pg 131


Delicata squash, millet& kale salad with lemon-tahini dressing pg 119 with added lentils & carrot.