Vegan Pancakes

I’m so happy to be back in my house and in my kitchen. And while I appreciate the kindness and generosity of my parents during my 3 months of exile, their kitchen is very small.  And the house is full of people. And I like to spread out and make a mess when I cook or bake. Because of all that it was difficult to do my weekly baking, but even harder to cook something for Vegan Tuesday.

Well, I’m back. Hee hee. 😛

This week I made vegan pancakes. Instead of eggs there is canola oil and instead of milk there is soy milk. I also spiced the pancakes with Chinese 5-spice, which I’ve been loving lately.The pancakes were wonderful.

The recipe came from Vegan with a Vengence and you can find it HERE.

Vegan Bacon-Cheddar Burger with Sautéed Mushrooms


I made my own bacon! Okay, it was Tempeh Bacon and it didn’t really require much work. Just slice the tempeh, rub it with crushed garlic, and marinate it in a mixture of soy sauce, apple cider vinegar, and tomato paste. The recipe comes from  Vegan with a Vengeance and you can find it HERE.

I just sautéed the mushrooms in olive oil and cheese comes from Vegan Gourmet. It says it melts, but I haven’t actually witnessed that yet.

The Veggie Burger is also a recipe from Vegan with a Vengeance and uses TVP (textured vegetable protein), which I’ve never used before. TVP is dehydrated, defatted soy protein. Using it helps create a ground-meat texture. In addition to the TVP, the burger also has finely chopped onions, carrots, and mushrooms.

My dessert for Vegan Tuesday was that monstrosity you see in the post below. I didn’t use butter, just oil.

Go over to Veggie Num Nums and see the Barley Soup with Grilled Bread and Tomatoes Michele made for Vegan Tuesdays.

Curried Tempeh-Mango Salad (and Chocolate Chip Cookies)

curried tempah mango salad

I bought tempeh for the first time and was flipping through Vegan with a Vengeance looking for  recipes and saw this one: Curried Tempeh-Mango Salad.  In addition to the tempeh, I had a mango or two that needed to be used . You can read about my relationship with mangoes in yesterday’s post (I bought four just to be safe).

What’s cool about this recipe is that the longer it sits in the refrigerator the better it tastes (flavors melding, etc), so leftovers are wonderful. I ate it in a pita. I’m sure it would be delicious on toasted bread, on naan, on a bed of lettuce. I think it would be good on anything! Crackers as an appetizer. The ideas are endless. I have a feeling I’m going to be making this all summer long. And you know the next time I make it, I’m going to double it.

You can find the recipe HERE.

I also made the Chocolate Chip Cookies out of Vegan with a Vengeance. As with most vegan cookie baking they were so delicious, so easy. I made them using whole-wheat pastry flour to give them a patina of health. Hee!

You can find the recipe HERE.

vegan choc chip cookie

See what Michele of Veggie Num Nums made for Vegan Tuesday HERE.

Olive, Tomato, & Millet-Stuffed Zucchini


I chose this recipe for Vegan Tuesday because I had all the ingredients. I won’t say it was quick (I’m a super slow prep cook), but it was definitely easy. The recipe comes from Vegan with a Vengeance and you can find the recipe HERE.

Because my zucchini were on the smaller side–not the monster zucchini you can get in the summer–I have a some filling left over. I think it would be great on a baked potato or over pasta. It’s very delicious!

Using my camera phone

Using my camera phone

I also made vegan Chai Rice Pudding using a recipe from the March/April 2009 issue of VegNews. I rushed and made it before work. Well, really, you can’t rush rice pudding. What I meant to write was that I made it for work and then had to rush to work because I was running late. I took a picture using my Blackberry because I didn’t have time to grab my camera.

The recipe uses plain almond milk and basmati rice. It is sweetened with agave syrup and spiced with cinnamon, cloves, cardamon, and ginger. Chopped dates and raisins add some more sweetness. YUM!

Chai Rice Pudding

From VegNews

  • 1 1/2 cups water
  • 4 cups unsweetened almond milk, divided
  • 1 cup basmati rice
  • 1 /2 cup agave nectar
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 tablespoons chopped dates
  • 1/4 cup raisins
  1. In a medium pot, bring water and 2 cups almond milk to a boil. Add rice, agave nectar, and salt. Cover, reduce heat, and simmer for 10 minutes.
  2. Add remaining almond milk, cinnamon, cardamom, cloves, and ginger. Simmer, uncovered, for 20 minutes or until rice is very soft.
  3. Remove from heat, add dates and raisins, cover, and let sit for 10 to 15 minutes. Dust with additional cinnamon and cardamon and serve warm or at room temperature.

An Asparagus and Sun-dried Tomato Frittata Sandwich

Asparagus and Sun-dried Tomato Frittata

I bought another cookbook: Vegan with a Vengeance. It’s by the same person who wrote Veganomicon. I bought it because of this–Asparagus and Sun-dried Tomato Frittata–recipe. I was at the bookstore, flipping through  cookbooks and I saw the recipe. It sounded delicious and I actually had all the ingredients.

vegan sandwich

I decided to make it into a sandwich because earlier in the week a made a loaf of Light Wheat Bread from The Bread Baker’s Apprentice. In anticipation (I’m good), I veganized the bread recipe because I knew I would want a sandwich on Vegan Tuesday. Instead of powdered milk, I used powdered soy milk. I also made sure to use shortening and sugar, instead of butter and honey.  You can find the recipe for the bread at Smitten Kitchen, HERE.

Asparagus and Sun-dried Tomato Frittata

From Vegan with a Vengeance.
  • 1 pound extra-firm tofu, drained
  • 1 tablespoon soy sauce
  • 1 teaspoon mustard
  • 1/4 cup nutritional yeast
  • 2 teaspoons olive oil
  • 1 onion, cut into 1/4-inch dice
  • 5 stalks asparagus, trimmed and cut into one inch pieces
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon turmeric
  • Juice of 1/2 lemon
  • 1/4 cup fresh basil leaves, torn into pieces

Preheat oven to 400° F.

Using your fingers, crumble and squeeze  tofu into a bowl until it resembles ricotta cheese. Stir in soy sauce and mustard. Add nutritional yeast and mix well.

In an 8-inch oven-proof skillet, sauté onions in olive oil until soft about 2 minutes. Add asparagus and tomatoes and cook for 3 minutes. Add garlic, thyme, and turmeric, sauté for one minute. Add lemon juice to deglaze pan and remove from heat. Add contents to tofu mixture and stir to blend.  Fold in basil leaves.

Transfer combined mixture to skillet and press firmly into pan. Place skillet in oven and cook for 20 minutes. Transfer to broiler to brown top,  about 2 minutes.Watch it closely! You don’t want it to burn.

Let frittata sit for 10 minutes prior to serving.

Serves 4.

Vegan Frittata Sandwich

Check out Veggie Num Num‘s Vegan Tuesday HERE.