More Recent Eats (hits & misses)

'Corn Muffins' with blueberries from The Joy of Vegan Baking. I used flaxseed instead of Ener-G egg replacer and vanilla flavored soy milk. The recipe doesn't specify, but I think I shouldn't have drained the can of corn, as the mixture was quite thick making the muffins dense. I liked them well enough, but the girls didn't.
Does anyone else listen to Colleen's podcast, Compassionate Cooks? They are super informative & interesting.



That chocolate craving hit us, so I endorsed a batch of 'Bitchtastic Brownies' because the recipe was printed in VegNews (#60) and also because "Skinny Bitch" is in my purse for reading on the go. This picture depicts the best part of our brownies -- scraping down the bowl and licking the spatula. Did I make a mistake? Was that a recipe misprint? The batter seemed runny with 3/4 cup silken tofu plus oil, and only a 1/3 cup flour. Whatever the reason, our brownies resembled gooey fudge, which Liv enjoyed with a spoon until I said "No more."

I love cooking with my crock-pot, so naturally, I was most excited to come across this page of recipes from VegCooking. I followed this recipe exactly for the 'Crock-Pot Chili' adding the optional veggie burger crumbles (Morning Star).
Verdict? Let's just say that If I were going to a chili cook-off tomorrow, this is what I'd making tonight! With a couple minor adjustments like more red pepper flakes, and Art requested sauteed seitan on top next time.



Here's the finishing touches for another recipe from this month's VegNews (#60) 'Irish Soda Bread' by Robin Robertson. This was a quick bread to make from scratch and delicious, too.

Perfect for soaking up chili.







The bread was served warm with a slather of Earth Balance, alongside the chili, topped with a dollop of vegan sour cream, parsley from my AeroGarden, and a ring of steamed kale.

We enjoyed this meal very much! The girls wouldn't touch this meal with a ten-foot pole, but I have high hopes!





Scanning the freezer reminded me that we still had lots of fresh-frozen cherries from last summer. I spotted a blueberry cobbler recipe in The Joy of Vegan Baking, subbed in my cherries, and before you know it, we were eating 'Cherry Cobbler' like it was July.







Taking the skin off garlic is one of Liv's favorite ways to help in the kitchen. This one gave us an extra lesson on how things grow... For example, did you know dinosaurs are the same color as garlic shoots?!








Finally, I couldn't resist making 'White Bean and Kale Soup' which won "Best Soup" in Vegetarian Times', March '08 issue. It was flavorful with yams, great Northern beans, kale, & curry powder -- though it called for smoked paprika, which I can not find anywhere in town. Suppose smoked paprika has penetrated the Idaho state border? Questionable. I should probably just take Julie's advice and visit Penzey's.