Sunday, December 21, 2008
Blake is constantly asking for tempeh pizza. His wish was answered last night. I make this pizza using two different recipes in Moosewood Restaurant Cooks at Home. I start by preparing the Seasoned Tempeh on page 85, omitting the vegetable oil, salt and pepper, and the sauteing step. Then, I follow the recipe for Italian-Style Tofu Pizza on page 279, substituting the tofu with the seasoned tempeh. I also substiute 1/2 teaspoon of red pepper flakes for the cayenne pepper the recipe calls for. I've found that the cayenne pepper makes a pizza that is a bit too spicy for my taste. Blake, on the other hand, would probably appreciate me using the cayenne and adding an extra teaspoon of it! I have traditionally used a loaf of french bread for the crust. Wanting something a little less heavy on carbs this time, I tried Whole Food's prepared Organic Whole Wheat Pizza Crust. I was pleased with the results and found this version easier to eat. This meal is excellent with a side of garlic brocoli.
Friday, December 19, 2008
I baked these classic peanut butter cookies from The Joy of Vegan Baking by Collen Patrick-Goudreau last night. They are quick, easy, and delicious. They are almost identical to the peanut butter cookies I grew up eating and are perfect with a glass of vanilla soy milk on a snowy night.
I've been meaning to create a vegan food blog for a long time. Life and work kept getting in the way as they do. This week's snow storm in Portland inspired me to stop procrastinating. School was canceled all week for most of the Portland metro area. As a teacher, I had an extra week of winter break to get some things accomplished and finally bring my vegan blog to fruition. Enjoy!