Substantial Mix-n-Match Salad
Mango (Passion-less) Sorbet
Mushy Peas
Post-Race Protein Shake
Sticky Rice with Mango
Chocolate-Dipped Things
Baked Polenta Fries
Easy Apple Tarts
Orange-Soy Seitan Tenders with Polish Pimped Mashed Potatoes & red kale
Perk up your pancakes with 'Blueberry Maple Syrup' next time the griddle is hot -- the recipe's in Vive le Vegan, pg. 2o. This is the beginning of a simple recipe that'll make your pancakes and tummy happy. I love the color of blueberries....almost as much as the flavor.
The syrup topped 'Pancakes' from VwaV, page. 31. I omitted the optional cinnamon, and used vanilla soy milk instead of plain. I didn't do either of the 2 variations to this recipe, and kept it simple for the girls. Isa says, "Straight up pancakes, just like at the diner at 2.00 AM." The left-over cakes keep well in the fridge & are ideal for snacking through-out the day. Spread some peanutbutter on one, add a slice of banana and you have a little sandwich my kids love.
Though, Liv prefers hers plain --- AND, so does Jolie! If I had taken this photo a half second later, there'd only be one pancake. Luckily, there were more cakes to go around. She's such a good dog, and by all rights, that one was hers -- just look how close the pancake is to Jolie's nose.
These are 'Sweet Potato Fries' also from VwaV, page 114. In the bowl is my pretty successful attempt at duplicating a most fantastic dipping sauce served at a restaurant in town, PAIR, with their yam fries. We go there frequently on Saturday nights, and usually order the yam fries with THE mango sauce. I've asked a couple times if they'd part with the recipe -- each time, "No," accompanied with an are you kidding? look. This weekend, one of the servers gave it up! and so easily. I'd almost given up asking, but she was a new face, so I gave it a whirl. She shamelessly rattled off the recipe for me. Such a doll, and smart -- she knows how to work the tips! Below is my homemade, veganized version:
MANGO DIPPING SAUCE
1 Mango, finely chopped
1/4 C. Nayonaise
1 Tbsp. Sriracha Sauce
Combine it all and Chill. Call it your new fry sauce.
Does anybody else cook with Sriracha Hot Chili Sauce?
Last week, I had some girlfriends over for happy hour after they got off work. I served these 'Baked Cajun French Fries' from VwaV, accompanied by some Mango dipping sauce inspired by a restaurant in town.
Mango Fry Sauce:
1 mango, finely chopped
1 lime
1 hot pepper, finely chopped
1/4 C. agave nectar
1/4 cilantro, finely chopped
mix with 1/3 C. nayonaise
Then, I added some of the spices from the Cajun Fries ( paprika, cumin, cayenne, sea salt)
Recently, Dreena appeared in a podcast with Erik Marcus highlighting her 'Cannellini Yam Hummus', and in that segment another person reviews her cookbook, Vive le Vegan, and praises her 'Coconut-Lime Cookies' in such a way that I decided that I must cook them. It was such a recommendation that I didn't even try the recipe out before cooking them for my friends. These cookies disappeared so fast, and my friends were shocked that they are vegan. They made me go get the cookbook to prove it!
Along with the cookies, I made Dreena's 'Creamy Hummus' & 'Cannellini Bean Yam Hummus' the night before. When my friends arrived, I put down a leaf of lettuce in the bowls, spooned in the hummus, & topped each with toasted almond slivers & served with Ezekiel pocket bread. They were both such a hit ~ but especially the cannellini yam because it was a little different and the smoky/sweet combination is really so perfect.
