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

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

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.

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

Post 20; Portobello and White Bean Goulash

    "Oh I would never dream of assuming I know all Hogwarts' secrets, Igor," said Dumbledore amicably. "Only this morning, for instance, I took a wrong turning on the way to the bathroom and found myself in a beautifully proportioned room I have never seen before, containing a really rather magnificent collection of chamber pots. When I went back to investigate more closely, I discovered that the room had vanished. But I must keep an eye out for it. Possibly it is only accessible at five-thirty in the morning. Or it may only appear at the quarter moon - or when the seeker has an exceptionally full bladder."

　　Harry snorted into his plate of goulash. Percy frowned, but Harry could have sworn Dumbledore had given him a very small wink.- Harry Potter and the Goblet of Fire, Chapter 23 (The Yule Ball)

So last night I made Portobello and White Bean Goulash from  Fresh from the Vegan Slow Cooker by Robin Roberston, the recipe can be found here.   It was good. I seem to have a love hate relationship with the slow cooker in theory it's amazing however in practice it tends to be meh. I've had a few recipes completely flop(bland) but then when I made the SAME recipe on the stove top or in the oven it's magic or at the very least WORLDS better. I wish I'd bought one of her other books to be honest the recipes I've made have all be okay-good, where as the ones I've made from the internet have been much better. I did say love hate so let me explain I LOVE using it to cook dry beans. That said it's a me thing this simply isn't the way I prefer to cook.

Post 14; Roast and baked potatoes

                                 

They climbed the steps into the entrance hall and went into the Great Hall for lunch.

" Must be nice, " Ron said abruptly, when they had sat down and started serving themselves roast beef and Yorkshire puddings. "To have so much money you don't otice if a pocketful of galleons goes missing."

"Listen, I had other stuff on my mind that night!" said Harry impatiently. "We all did, remember?"

" I didn't know leprechaun gold vanishes, " Ron muttered. " I thought I was paying you back. You shouldn't've given me that Chudley Cannon hat for Christmas."- Goblet of Fire Chapter 28

                                                                    ***
      A thousand live bats fluttered from the walls and ceiling while a thousand more swooped over the tables in low black clouds, making the candles in the pumpkins stutter. The Feast appeared suddenly on the golden plates, as it had at the start-of-term banquet.

    Harry was just helping himself to a baked potato when professor Quirrell came sprinting into the hall, his turban askew and terror on his face. Everyone stared as he reached Professor Dumbledore's chair slumped against the table, and gasped, "Troll -- in the dungeons--thought you ought to know."
    He then sank to the floor in a dead faint. - Harry Potter and the Sorcerer's Stone Chapter 10

There was a side salad also not pictured,

My first experience making a seitan roast. The family wasn't sold on this one, in fact there was a request to not have this again. O.o I thought it was good and to the best of my knowledge it turned out exactly as it should have. I used the recipe from Vegan Zombie minus the rosemary and doubled it because I had plans for two future posts that wouldn't work with rosemary. When I make this again I'll use rosemary and make Gyros.

The  potatoes  were super simple and very tasty, all I did was coat them with oil and them cut as you see  above. Then I sprinkled them with sea salt and baked them  the last  hour with the seitan. Of  the four the two larger potatoes needed to go back into the oven for another 15 minutes. Which worked out just fine while I made the gravy and waited for the seitan to rest. All the gravy was, was a bit of the cooking broth some flour and parsley cooked until thickened. I really enjoyed this meal!

Before going into the oven.

One hour in.

Done.

Post 10; Knickerbocker Glory

On Dudley Dursley's birthday while at the Zoo, Dudley ordered a Knickerbocker glory after lunch, but threw a tantrum that it did not have enough ice cream on top. So his father ordered him another one and gave the rest of the first one to Harry. 

A Knickerbocker glory is an ice cream sundae that is served in a large tall glass, particularly in the United Kingdom. There is no precise recipe; it can contain a wide variety of ingredients including: ice cream, jelly, cream, meringue, fruit, and even alcohol. It can then be topped with various kinds of syrup, nuts, whipped cream and cherries.

The weekend before last was beautiful so we hopped in the car and drove out to a neighboring town that has a petting zoo and farm stand. This "fall" hit hard starting mid-august with day time temperatures that have been in the 40-50s all through September. I'm not a fan of such weather, BUT it was in the mid 60's and oh so sunny so we took advantage of it while we could!  This "zoo" is mainly rescued farm animals and a few unusual/exotics like two deer whose mother was hit by car and were bottle fed and tended by the woman who owns it and a pair of crotchety emu.  Now we didn't have the Knickerbocker glory until the other day, this isn't a real recipe just a basic blueprint.

Knickerbocker Glory

Ice cream

Whipped cream

Fruit

Syrup or jam

Wafer

Anything else you'd like

For the ice cream we used some coconut milk that was left over from making the coconut whipped cream(see link below) 3 frozen VERY ripe bananas and a tbsp. coconut sugar blended up and put in the freezer to firm up we didn't let in in there long enough 30 plus min would be good.

 Coconut whipped cream

Syrup   was a bit of left over coconut milk, 1/2 cup frozen raspberries and a tbsp.  of sugar blended smooth.

Fruit we used was fresh sliced peaches and dark purple grapes

On the bottom of your cup add your fruit top with a scoop of the ice cream then syrup and whipped cream on top add vegan cookie wafer and enjoy! Mine doesn't look pretty like other pictures on line as my ice cream was too soft still, but it tasted great!!!! 

Some ZOO pictures:

V and her favorite of all animals.

V getting doe kisses

Crotchety Emu

A getting slobbered on ;)

Post 8; Egg on toast

Egg on toast is a breakfast dish. It is a fried egg on top of a squared piece of toast, surrounded by decorative triangles of toast. This was served at breakfast at Hogwarts. In the above picture Ron has his plate loaded up with egg on toast however with the nerves of the first actual quidditch match as keeper he doesn't touch it.

This isn't a recipe of my own but a link to one. tomorrows post will  be more like the last ones but its a bit more involved and I didn't want to be submitting  at just before midnight so here you go!
 Mouthwatering vegan's perfect fried egg.

Finished product.

Yolk ingredients sans water.

All mixed up. Next time if I make this again I will blend for smoothness.