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This fall I made a resolution to try all the winter squashes out there.  Last year I didn’t cook much with squash, so this year I really want to master cooking winter squash!  I already made something with butternut squash for Vegan MoFo.  I made the Butternut Squash Lasagna with Cashew Cream.  When we went to the supermarket we bought 3 butternut squashes, 2 acorn squashes, and one pumpkin.  Last night I used one butternut squash to make a wonderful Rosemary Scented- Butternut Squash Risotto.  The result was amazing.  The Rosemary gave the risotto a complex flavor.  Sage would have also worked in this risotto.  The butternut squash were roasted until tender and then cooked for a bit in the risotto.  I love making risotto!  My favorite thing is stirring it, I think that’s awesome!  My mom was a big fan of this risotto, she had like 3 servings!  I think I am going to make this for Thanksgiving.  This is a great dish to serve in the fall!  Here’s the recipe.  

Rosemary Scented Butternut Squash Risotto

Rosemary Scented Butternut Squash Risotto

 

Ingredients:
1 butternut squash peeled and cut into cubes
5.5 cups vegetable broth
3/4 cups chopped shallots
1 rosemary spring
1 1/2 cups arborio rice
1/2 cup dry white wine ( I use Ariel Non  Alcoholic Wine, from Trader Joe’s)
2 garlic cloves
1 tablespoon Earth Balance (Optional)
Olive Oil
Salt and Pepper to taste

Preheat the oven to 400 degrees.

Prep the squash and then place it on a baking pan. Toss it with some olive oil, salt and pepper. Roast for 35 minutes or until tender.

Meanwhile, heat the vegetable broth

In a heavy bottomed pot, heat about 2-3 tablespoons of olive oil. Add the shallots and garlic and sautee for about 8 minutes, until translucent but not browned. Add the rice and sautee for about 2 minutes. Add the wine and cook for 2 minutes. Add the rosemary spring. Now add a ladle or two of vegetable broth and stir. Cook until the risotto starts to become a bit dry. Keep adding a 2 ladles of vegetable broth. Stir every 2 minutes or so. When the rice is 3/4 of the way done add the butternut squash. Cook until the rice is al dente. It should take about 30 minutes. Off the heat you can melt about 1 tablespoon of Earth Balance into the risotto for extra richness.

A couple of days ago I made the Chewy Oatmeal Raisin Cookies from Veganomicon.  At first I wasn’t crazy about them but the next day they were really good!  I ate like 10 in one sitting.  Next time I would probaly reduce the spices just a bit, I though they slightly overpowered the cookies.  That was the only problem, other than these cookies were good!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

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Hey everyone!  On Sunday Morning I made the best waffles I have made in my entire life.  I made the awesome Pumpkin Waffles from VwAv.  These waffles are so good, perfect for the fall time!  I made them so I can serve to my family at the same time but my waffle iron only makes 2 waffles and they took forever, so my dad and brothers couldn’t wait so they made some else.  I was a bit disappointed at my waffle iron,  but I think I want to  buy another one that makes 4 at a time and then I can make 6 waffles at a time!  That would be awesome!  The recipe makes a lot of waffles so I ended up freezing them so I can have them as breakfast before school.   

pumpkin waffles

Today for dinner, I made the most awesome Tofu I have ever made besides the Chile Cornmeal Tofu which was also awesome.  I made Pistachio Crusted Tofu which I was dying to make for so so long.  I am glad I finally got to it and created a recipe for it.  I was so happy at the result, my brother (a.k.a. my toughest food critic) liked them, he said they were really good.  The only thing I would change is add just a bit more pistachios to the breading mixture.  By the way pistachios are extremely addictive, I love them so much.  I also had some Garlicky Kale and Lemon Provicenal Rice from the Mediterranean Vegan Kitchen Cookbook.   I served the tofu with a Mustard Cashew Cream Sauce which complicated the tofu so well.  I finally figured out an awesome to replace heavy cream in sauces, its really simple, just combine some cashews and soy milk together and then just put it in whatever recipe you are making.  The cashews add a great richness to the soy milk.  Here’s the recipe for the Pistachio Crusted Tofu and Mustard Cashew Cream Sauce.

Pistachio Crusted Tofu With A Creamy Cashew Mustard Cream Sauce

Pistachio Crusted Tofu With A Creamy Cashew Mustard Cream Sauce

Pistachio Crusted Tofu

Ingredients:
For the Basic Tofu Marinade
2-3 tablespoons Soy Sauce
half a lemon squeezed
Splash of White Wine ( I use Ariel Non  Alcoholic Wine)
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained

For the Breading Mixture
1/2 cup of pistachios shelled finely chopped (This is what I put originally but I would increase by 1/4 cup)
1/2 cup Panko or Breadcrumbs
1/4 teaspoon lemon zest
A pinch of salt and a couple of grinds of pepper

4-5 Tablespoons Dijon Mustard

Mix the ingredients for the marinade into a bowl. Then brush on to the tofu and marinade it for about 15-30 minutes.

Preheat the oven to 400 degrees

Grind the pistachios in a food processor until crumbs form. Mix the breading ingredients together.

In a small bowl add the Dijon mustard. Brush the tofu with the Dijon mustard and then bread it in the breading mixture.

Bake it for about 15 minutes until golden, if you want put it under the broiler for 3-5 minutes for extra chewiness.

Meanwhile make the sauce (recipe follows)

Cashew Mustard Cream Sauce

Ingredients
1 cup Plain Soy milk
2/4 cups preferably raw cashews
4 Tablespoons Dijon mustard or more if you like
1 Tablespoon Whole Grain mustard
1 shallot minced
1 garlic clove minced
2 Tablespoons Chopped parsley
A Splash of White Wine (Optional)
Half a tablespoon lemon juice
Salt and Pepper to taste
1 tablespoon olive oil

In a food processor, blend the cashews and soy milk until very smooth.

Heat a sauce pan to medium heat, and add the garlic and shallot. Saute for 2 minutes. Then add the cashew cream and the two types of mustard and blend together. Bring it to a boil and then simmer for about 4 minutes. This thickens up fairly quick. Season with Salt and Pepper. Add the lemon and parsley and that’s it. Now you can use this to top any protein dish like tofu, seitan, tempeh, and even the great chickpea cutlets!!!

Hey everyone!  Its been a couple of days since I posted something up.  Well tonight I am going to post some things I have cooked up. 

On Friday I made a lot of things.  My aunt and her family came on Friday and my mom was at work.  It was me, and my grandparents at home so I offered to make some of the food.  I wanted to make some type of cookie but I was a bit low on baking ingredients like the brown sugar and chocolate chips.  I went to Isa’s old blog and saw Vegan Milano cookies.  I had most of the ingredients except for bittersweet chocolate, I had only unsweetened but I fixed that up my putting some sugar in it.  These cookies were good but it took forever to bake them because my oven keeps shuting off!! 
vegan milano cookies

Well anyway I made 3 more things that night.  I made the famous chickpea cutlets baby size!  I wanted to make mini versions of them so my aunt and her family would be more willing to try them.  They went really good as always.  Their were no leftovers. 
chickpea cutlets mini
I also made my favorite broccoli recipe from the Mediterranean Vegan Kitchen Cookbook.  It’s the best broccoli I have ever had, its called Sicilian Style Broccoli.  Basically you simmer it in vegetable broth, garlic, and capers. Its so so good! 
brocoli
Lastly I made some rice pilaf which I adapted from the Mediterranean Vegan Kitchen Cookbook. 
rice pilaf
I also served my mom’s Albanian Beans, which my mom made this time.  My grandpa also had to have meat as he thinks you have to serve people meat.  Oh well at least everything else was vegan!  

Saturday I made some hummus!  I love hummus!  Its seriously my favorite food, I could eat it all day and I have done that a few times!  I am still working on the perfect recipe.  I finally achieved the creamy consitensity.  Today it was super creamy.  It was a bit dense because I added a bit more tahini than normal like 6 tablespoons.  I used the v’con recipe this time and I liked it but I still think it needs more lemon.  I just love lemon and can’t get enough of it.  Overall the hummus was great!  I ate the whole bowl below for dinner!  I ate it was some Ritz crackers!  It was awesome!!  Tonight I found an awesome blog all about hummus!  It’s so cool.  It has very good information about hummus making! 
hummus

Sorry about yesterday for not posting.  I started posting a survey late at night but then it got deleted.  I was too tired plus I was busy making some for the Iron Chef Challenge.  The two ingredients were apples and ginger.  I came up with some interesting dishes.  I made two recipes a savory one and a sweeter one.  For the savory I made something very that was very unusual to my taste buds.  I made a savory apple and ginger sauce to go over some pan fried tofu.  The tofu was awesome but the sauce was just okay.  I think what didn’t make it the best was the garlic, shallots and overcooking the apples.  You see I made the dish at my dad’s pizzeria and I took my camera there too.  When I was ready to take a picture I found out that the battery died.  So I packaged the food and waited until I got home to reheat it which is where the apples probably got a little overcooked.  I’m not really a big fan of sweet and savory together but I think the dish turned out well but could use a few changes.  I’ll give you an idea of what I did  

Pan Fried Tofu With Savory Ginger-Aplple Sauce

Pan Fried Tofu with a Savory Ginger-Apple Sauce
Ingredients:
For the Tofu Marinade
1 pound of Tofu cut into 6-8 slices drained and pressed

2/4 cups soy sauce
2 Tablespoon Apple Cider vinager
1/2 cup apple cider
1 garlic clove minced finely

Cut the Tofu into about 6-8 slices. Mix all of the ingredients together in a bowl. Add the tofu and mariante for about an hour.

Heat up a pan oer medium high heat. Add some oil and pan fry the tofu. When fried remove the tofu and the oil. Add some of the mariade to the pan and then add the tofu. Cook until the tofu absorbs the mariade about 1 minute.

For the Sauce
2 apples
1.5 tablesppons of ginger
1 shallot
2 garlic clove ( I orignally put this in but I think it would be best to omitt it)
3-4 cups of apple cider
1 tablespoon of apple cider vigear.
Oil
Salt and pepper to taste

Heat a pan to medium heat. Add some oil. Add the shallot and ginger and saute for about 2-3 minutes until softened. Add the apple cider and vinegar. Cook for about 7-10 minutes. Add the apples and cook for 1-2 minutes. I overcooked by reheating them but I think its best for them to remain with a little bite.

I wanted to make one more thing because one dish is not enough for me,  so this morning I made some waffles!  I made some Apple-Ginger Waffles which were inspired by the Ginger-Pear waffles from vwav.  I served the waffles with a Sweet Gingered Apples.  The waffles were really good!  I enjoyed them alot!

apple-ginger waffles with an gingered apples

Apple-Ginger Waffles with Gingered Apples
Adapted from Vwav Ginger-Pear Waffles

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup apple juice
3/4 cup soy milk
2 Tablespoons oil
5 tablespoons sugar
2 teaspoons Vanilla Extract
1 granny-smith apple grated

Preheat Waffle Iron
Sift the dry ingriendents in a large bowl. In another bowl mix the juice, soy milk, sugar, oil and vanilla. Make a well in the dry ingriendents and add the wet mixture. Mix until combined and add the grated apples.
Make the waffles according to the manufacturer’s directions.

For the Gingered Apples
2 Granny Smith Apples sliced
A couple of tablespoons of Earth Balance
1/4 cup brown sugar
half a tablespoon of ginger
A couple of tablespoons of apple cider depending on thickness of the sauce

Heat a pan over medium high heat. Melt the Earth Balance. Add the ginger and sautee for about a minute. Add the brown sugar and mix it in. Add some apple cider if you wish. Then add the apples and cook for about 2 minutes. That’s it, now you can serve it over the waffles

Today’s the second day of Vegan MoFo! Earlier today when I was thinking what I was going to make for dinner I couldn’t decide what filling to stuff some peppers that have been staying in my fridge for a couple of days.  I had Orzo Stuffed Peppers a couple of weeks ago and I wanted to change it up a little bit.  So I decided to make some Vegetable-Bean-Saffron Rice Stuffed Peppers.  I created this recipe with what I had on hand tonight.   It turned out really good.  The addition of the white beans made these peppers awesome!  The saffron gave it a flavor and color!  If you want to make them here’s the recipe:

Vegetable-Bean-Saffron Rice Stuffed Peppers_edited-1

VegetableBean-Saffron Rice Stuffed Peppers

Ingredients:
1 onion chopped
1 carrot chopped
1 stalk celery
1 zucchini chopped into small pieces
3 garlic cloves minced
1 medium tomato chopped
1 bell pepper chopped
6 bell peppers for stuffing
1 can of white beans
2/4 teaspoon saffron
1/4 teaspoon Thyme
1 tablespoon Tomato paste
1 1/2 cups of long grain rice
3 3/4 cups of water or vegetable broth
1 Bouillon cube (leave out if using vegetable broth)
Breadcrumbs for topping peppers
Tomato Sauce for serving (optional)
Olive oil
Salt and Pepper to taste

Heat a saute pan to medium heat. Add about 2-3 tablespoons of oil. Add the onion, carrots, celery and cook for a 2-3 minutes. Then add the chopped bell pepper and zucchini. Cook for 2-3 minutes. Add the tomatoes and tomato paste. Cook until the vegetable start to get tender crisp about 8 minutes. In the meantime heat the 3 3/4 cups of water or vegetable broth. When heated add the saffron. Add the rice to the vegetable mixture. Cook it for about a minute. Then add the water. Bring it to a boil then simmer for about 20 minutes until the rice is tender.
Preheat oven to 350.
Blanch the peppers in a pot of boiling water for about 3-4 minutes. After blanching them put them in cold ice water. Oil a casserole pan and place the peppers in it. Stuff the peppers with the rice mixture. Sprinkle the peppers with some breadcrumbs. Bake for 20-25 minutes until the topping is golden. Let cool for a few minutes. Ladle some tomato sauce to a plate and place the pepper on the tomato sauce.

This is my first year of VeganMofo! I am so exicted. This month I will have a lot for you guys. Today I have a ton of things to share!!   I previouly had a blog on blogspot called Vegan Teen Chef.   Now this is my new home!!

I just got my Canon Rebel DSLR on Saturday! I am loving how my pictures are coming out. So last weekend I made some Ratatouille with Chickpeas. Ratatouille is one of my favorite dishes, its like one of the first things I made. The Ratatouille was really good. I just love vegetable stews. I make them at least once a week. With the leftovers I just cook some pasta and heat up the vegetable stew and mix up and you’ve got yourself a whole different meal!!
Ratatouille with Chickpeas

Ratatouille cooking on the stove!!

ratatouille pasta

Leftover Ratatouille with Whole Wheat Pasta

Next up is Chickpeas Romesco and Saffron Rice from V’con!! I served it with some salad! I enjoyed this but I just wish that I would have cooked the chickpeas just little longer to make them really tender. This is tonight’s dinner and I can’t wait to eat after I finish blogging that is!

Chickpeas Romesco

Chickpeas Romesco

Yesterday, today, and tommoraw Eid.  Eid is a Muslim holiday that I celebrate.  It is so fun! I love making desserts to celebrate Eid!!! And today I will share my awesome recipe for Bakalava which everyone loved!!!! I also made some Chocolate Vanilla Strawberry cake using the VCTOTW recipes. The cake was really good. When I was making the frosting, I doubled it and added the double amount the soymilk. The frosting turned out runny and it was so hard to frost the cake.  The cake is a 4 layer chocolate and vanilla cake with strawberry preserves in the middle.  Topped of with chocolate ganche and strawberries!  It was really good!!

chocolate vanilla strawberry cake

Chocolate Vanilla Strawberry Cake

My Recipe for Baklava

This recipe is so good.  I created it myself after having my mom’s cousin’s baklava.  It was so good.  The secret was coconut which I never though I would add to baklava.  I added it and it worked.  Everyone is so amazed at this baklava!!  Try this recipe and be prepared for rave reviews!!

1 package phylo dough
1/2 cup Earth Balance
1/2 cup canola oil

For the filling
2.5 cups walnuts
1 1/4 cups almonds
1/4 cups of breadcrumbs
3 cups coconut (The secret ingredient that will have people begging for more)
1/2 t  cinnamon
1/4 t cloves
4T sugar
1/4 cups melted vegan maragine (like Earth balance)

In a food processer grind the walnuts and almonds until they are crumbs with some small bit of walnuts. Melt the 3/4 cups of Earth balance and then set aside. Mix the ingredients together then add 1/4 cup of the melted Earth Balance

Take the 1/2 cups of melted earth balance and mix it with the canola oil.

Now it is time to get into the most fun part!! Forming the triangles. Now Preheat the oven to 375. Brush the baking sheet with rimmed edges with oil. Take two sheets of dough and brush one layer just a bit and then place the layer for the first layer and brush with the melted earth balance and oil mixture. Depending on your sheets of dough you might have to cut the sheets in half. Now take about 2 tablespoons of the nut mixture and put it to the end nearest you. Grab the corner of the dough, fold it so forms a triangle, fold it again and again till you reach the end. Place on the baking pan with rimmed edges and brush with the oil mixture. And now you just repeat it until your dough is done. I got about 34 pieces of Baklava!! Bake it in the oven for about 15 minutes watch it to make sure it doesn’t burn. It should be golden brown.

The syrup
2 cups of sugar
3 cups water
1/4 t vanilla
1 lemon squeezed

Heat up a sauce pan on medium heat. Then put the sugar and melt it just a little. Make sure to keep stirring. Then add the water and vanilla. Bring it to a boil and then simmer for about 20-25 minutes until it is a little bit thick. When its done add the lemon.

When the baklava is baked. Let it cool for about 5 minutes. Drizzle the syrup and cover it like 3/4 of the way up. Don’t worry it will absorb all the syrup. Then let it cool and store it in the fridge. Enjoy. People will be suprised at this Baklava. Everyone that tried it liked it!!!

baklava 3

The Ulimate Baklava!!!

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