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Hey everyone!! Yesterday my grandparents came from Montenegro! They were on vacation for 2 months. They brought so many good stuff like pomegranates, clementines, and dried figs!! Tonight I made some cookies. I ran out of many baking things like brown sugar, powered sugar, and chocolate chips so I wasn’t sure what to make. I looked at V’con and say an awesome recipe for Fig Smushed-Anise-Almond Cookies. I didn’t have the almonds or anise but I did have the figs! Instead of Almonds I used walnuts and instead of anise I used more vanilla extract. I call them Fig Smushed Walnut Cookies. My cookies came out really really good! As soon as I bit into them they brought so many memories. They reminded me of the cookies my mom used to make when she would bake. There a little bit of everything a little bit chewy, a little crispy and so good! For some reason I always make my cookies big and I never make the exact amount, these were really supposed to be a bit smaller but oh well. The walnuts really help the fig cookies as walnuts and figs are the perfect couple! By the way walnuts are awesome to stuff into dried figs! I won’t post the recipe up since I don’t have much time and anyways its in V’con and everyone has v’con, right?? All I did is use walnuts instead of almonds, used regular sugar and used regular figs. The recipe is on page 234-235 in Veganomicon.
Homemade dried figs from my grandpa and grandma
Fig Smushed-Walnut Cookies (Adapted from V’con)
Hey everyone! Today I was in the mood for some pasta. Olives and Capers are my favorite combination. A few years back I taught olives were gross! I never ate them, until one day I tried them and since then I have loved them. I often like to use the combination of capers and olives into my dishes. Today I made a simple pasta dish with capers and olives. Pasta Puttanesca is really easy to make. Here’s how I made it today. I made enough for 2-3 people. I also put some yellow squash because I had it on hand and it was getting kinda lonely in the fridge. Here’s a quick recipe on how to make it.
Pasta Puttanesca
Ingredients
1 shallot (Optional)
20 oz can of whole tomatoes
Handful or two of olives
Pinch of thyme and oregano
Couple of tablespoons of capers
Salt And Pepper to taste
Red pepper flakes to taste
5 Garlic Cloves
Half Pound Spaghetti
Bring a pot of salted water to boil. Heat a pan over medium high heat. Add some oil. Add the shallots and garlic and saute for 2-3 minutes. Add the tomatoes and bring to a boil. Meanwhile add the spaghetti to the water. Cook the sauce for about 15-20 minutes. Add the olives and capers cook for a few minutes more and that’s it for the sauce. Mix in the pasta. Add some chopped fresh basil or parsley on top of the pasta. I also sprinkled it with some Almesan from v’con.
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I was also craving something sweet so I made some chocolate raspberry cookies from v’con. I lowered the almond extract on them because because if I use the whole teaspoon they taste like almond cookies. These cookies were really good! I look forward to eating more of them!!
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 cooking on the stove!!
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
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
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!!!
The Ulimate Baklava!!!
I have been absent for a while but I am back!! I always wanted to create a Blasamic Glazed Tofu dish!! And I did! Last night I made this tofu and it was good, it was a bit bland in the middle because I didn’t press long enough. I am still working on this recipe. I served it over some pasta primavera!!! When I perfect the recipe I will post it up!
I made some Eggplant Rollantini from V’con! These were really good! I wish I had the spinach though. I had a lot of eggplant this week as you will see!!
A creation of mine!! Rigatoni with Eggplant “Croutons”! This was fairly simple to make. I breaded and fried the eggplant. I then got some of my homemade marinara sauce heated up and cooked some rigatoni. and then threw that all together. Then topped it off with these Eggplant “Croutons”. Very good!!
This is a Roasted Eggplant Soup. I got this recipe from The Mediterranean Vegan Cookbook! This was a very good soup. I have started using this cookbook a lot more it gives me a lot of inspriation!
Orzo Stuffed Peppers- I loved these peppers! I adapted this recipe from the Mediterranean Vegan Cookbook. I added some more vegetables to the orzo filling. This is really simple to make and very tasty!!
Yesterday I made the Red Lentil- Cauliflower Curry from V’con! To go along with it I also made the poppy seed roti and basmatii rice. It was really good. This was my second time having curry and I really enjoyed it. The cauliflower was a little overcooked but it didn’t matter that much. My mom and dad liked it too which I was surprised because my mom said she is not a fan of Indian food. That’s the reason people say always try something before you comment. The roti was also good, I froze some so I can quickly whip it up another day. You should defiantly try this curry!!
I take a cooking class in school. Today I had to cook in class for my class to taste. My teacher wanted me to cook tofu! I was very excited! No one ever tried tofu in my class. I chose the perfect tofu recipe to introduce people to tofu! It is the Chile Cornmeal Crusted Tofu from V’con. I served it in school with the Messy Rice and the Green Pumpkin-Seed Mole from V’con. I had under 4o minutes to cook in school. I had to rush a little. I manged to do everything but I cut my hand on the zester, it was some weird zester. That didn’t stop me, I still kept going! Everyone in my class tasted the tofu. They were amazed. They all loved it. I got compliments like that “That was divine”, “I never knew tofu was so good”. My teacher liked it too. She was very excited to have tofu because she never had it. One kid in my class borrowed my V’con. He liked the cookbook alot! I was so happy they all liked it. I wish I had some time to fry some more, but I ran out, so I just brought some home with me and ate it again today. At home I served it with plain rice, spinach and the green-pumpkin seed mole sauce.
The Vegan Foodie 
