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Alanna Eats Food
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Below are the 10 most recent journal entries recorded in Alanna Eats Food's LiveJournal:

Friday, March 10th, 2006
3:35 pm
Ginger Squash Lentil Soup, mmm
Made this last night, it was sooo delicious. Recipe from "La Dolce Vegan!" by Sarah Kramer

Ginger Squash Lentil Soup

1 small onion, chopped
1 tsbp olive oil
2 inches fresh ginger, grated (I use Japanese prepared ginger tubes instead of grating ginger myself)
2 cups butternut squash, cubed (I used a package of frozen winter squash instead)
2 cups vegetable stock (I use "Imagine" brand vegetable broth, comes in little boxes)
1 14-oz can diced tomatoes (I just chopped a tomato)
1/2 cup red lentils
1/2 tsp salt
1/2 tsp group black pepper

In a med soup pot on med heat, saute the onion in oil until translucent. Add the ginger and squash and saute for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until squash has cooked. In a food processor, blend the soup until smooth. (I skipped blending since I didn't care about a chunky soup and I wanted to reduce the amount of dishes to wash afterwards.) Makes 2 large or 4 small servings.
Friday, March 3rd, 2006
4:53 pm
Went grocery shopping today at Whole Foods and was wandering around the bulk food section... then I saw dried cantalope. "AAIEEE!!" I shouted, jumping back in shock and flinging my arms into the air. It sounded so frightning that I had to sample some. I took a bite and... AMAZING!!!! A soft frosted peach color, a sweet flavor, and moist tenderness to sink your fangs into. I was utterly swooned. Next time you're considering buying dried fruit, I highly suggest the dried canalope.

Current Mood: touched
Wednesday, February 22nd, 2006
3:12 pm
Nutritional Yeast
Oh yeah, and nutritional yeast is amazing!! I finally got some and tried it. You can make such a convincing cheese sauce with it, and I used in the Mac n Cheese recipe I posted a while ago instead of the substitute of instant potatoes and wheat germ, and it was awesome. Definitely try out nutritional yeast. Not just any yeast, but the small or big yellow flakes that have lots of B vitamins in it. You can buy it in bulk at Wild Oats/Whole Foods if you don't want to buy a package of it too.

More recipes to come later.
2:59 pm
So lately I've been slacking off on the vegan thing, being too lazy to cook and eating pizza with cheese on it and stuff. But now I'm trying to drop my cheese weakness again and be less lazy.

After trying out different vegan burgers (since Boca is full of nasty GMOs), I finally found one that I really like. I tried Gardenburger vegan burgers, which were a strange yellow color, and I hated them, they were really gross. I bought some Morningstar Farms vegan burgers but left to go back to SF before I could try them out, so they're still in the freezer at home. But then I bought some of Amy's vegan burgers and they are totally delicious and have no GMOs or anything. I just finished a box of "California" flavor ones, and just bought a new box of "Texas" ones to try those out.

As for bread, it was hard to find a vegan bread that was organic and lasted for more than 3 days, but then I found Rudi's Organic Bakery breads, they are all vegan (as far as I can tell) and come in a variety of... flavors? styles? Anyways my favorite is Multigrain Oat. They have no high fructose corn syrup, no artificial ingredients or preservatives, and last long enough for me to eat the whole loaf before it spoils.

My favorite cookbooks are "The Garden of Vegan" and "La Dolce Vegan!" by Sarah Kramer and Tanya Barnard. They are full of delicious recipes, most of them not too hard to make. They have another cookbook too, "How It All Vegan", which I need to complete my collection!

Current Mood: full
Tuesday, January 3rd, 2006
11:30 pm
Oh, and I found out that Boca Burger faux meats are by Kraft Foods, and they are filled with GMO's. EWWWWW!! I will have to try other brands now and find a better vegan burger that doesn't have genetically-modified crap ingredients.
8:37 pm
Creamy Macaroni Casserole
Mmmm, took a recipe I found off the internet for vegan Mac and Cheese and modified it. It doesn't taste like Kraft Mac and Cheese if that's what you're aiming for, but it tastes absolutely delicious, so I decided to change the name of the recipe. I don't really like soy cheeses, so I was excited to find a recipe that is similar to it but doesn't use soy cheese. Made this for dinner tonight, my whole omni family loved it.

Creamy Macaroni Casserole

3/4 cup soymilk
1/4 cup water
1/6 cup soy sauce
1/2 tbsp paprika
1/3 tbsp garlic powder
1/4 tbsp salt
1/4 to 1/2 block firm tofu
1/4 cup vegan margarine
3/4 cup macaroni
half an onion
dollup mustard
dash of ground black pepper
frozen spinach
1 1/2 tbsp instant mashed potatoes
1/2 tbsp wheat germ

Preheat oven to 425 degrees F. Boil water in a pot and cook macaroni until al dente. While cooking macaroni, put all the rest of the ingredients except the onion and spinach in a blender and blend until smooth. Thaw the spinach in the microwave, and chop the onion into small pieces (if they are too large, they will not cook thoroughly). Drain cooked macaroni and put into a casserole dish or brownie pan. Mix in the onions and spinach, and pour the creamy sauce on top, mixing it in only very slightly. Bake for about 20 minutes, or until the top is slightly browned and slightly crispy, the onions are cooked, and the casserole is not too runny.

You can very easily modify this however you like. The instant potatoes and wheat germ was to substitute for the original recipe's nutritional yeast, because I don't have that. You can replace the onions and spinach for peas, sauteed mushrooms, or whatever. Add more or less salt, pepper, and garlic powder as you please, and add in cayenne to make it spicy. My dad put tabasco sauce all over his portion. Use shells or spiral pasta instead of elbow macaroni if you like.

Makes 4 medium servings. Perfect with a fresh salad.
1:02 am
I made this today for a snack.

Shake and Bake Tofu
Preheat oven to 425 degrees F. Put 1/4 cup wheat germ and 1 tsp herb and spice seasoning mix (I used this thing my mom had called Spike) in a big plastic bag. Slice firm or extra-firm tofu into 1/2 inch slices, blot well, and cut into 1/2 inch wide strips. Place strips one by one in the plastic bag, shake to coat with the mixture, and place on a lightly oiled nonstick baking sheet. Bake 12 to 15 minutes until lightly golden. Serve right away, and dip into ketchup or BBQ sauce or whatever you like. It's like chicken fingers, but way better.

Oh, and my mom absolutely loved the vegan cookies I put in my last post. She couldn't stop eating them and said they were the best cookies ever. My mom is not the kind of person who likes to eat lots of sweets, so that definitely made a statement.
Tuesday, December 20th, 2005
5:00 am
The best cookies ever!
Vegan Chocolate Chip Cookies

2 cups flour
1 tsp baking soda
1/4 tsp sea salt
1 1/4 cup unrefined sugar (animal bone is typically used in refining processes)
3/4 cup vegan margarine (check for "hidden" animal ingredients such as caesin, a milk protein. Earth Balance brand is a good choice, find it at natural foods stores)
1 tsp vanilla extract
1/3 cup soft or silken tofu
3/4 cup vegan chocolate chips (dark chocolate chips or carob chips)

Preheat oven to 375 degrees F. In a large bowl, stir flour, baking soda, and salt; set aside. In a food processor or blender, blend sugar, margarine, vanilla, and tofu until smooth. Combine the wet and dry ingredients and stir well, then fold in the chocolate chips. Drop spoonfuls onto a nonstick cookie sheet, then press down on them slightly (or you might end up with ball-shaped cookies). Bake 8-10 minutes. Let cool. Indulge yourself, then consider making another batch for whatever reason you initially made the first batch for. Mmmm.

Makes about 24 cookies.
Sunday, December 11th, 2005
4:10 pm
GRAH! All four avocados I bought from Trader Joe's only last Friday were all nasty inside! That made me quite angry. No avocados for Alanna this week. Oh well. Making mental note to buy unripe avocados next time, to ensure they don't go bad right away, and also to check when Trader Joe's and Whole Foods get thier weekly shipments, so I can go right when they get new fresh produce.

Hmmm... Yakisoba or spaghetti for tonight's dinner? Decisions, decisions!
Saturday, December 10th, 2005
8:52 pm
Today's simple dinner
Organic peanut butter on toasted sprouted 8-grain bread, small salad, banana-mango smoothie, maple roasted carrots.

Banana-Mango Smoothie
I keep fresh bananas on hand because they are perfect for fluffing up smoothies, as well as being super nutritious. I usually can't eat much of bananas because they are too smashy-textured and I don't like it, but in smoothies they are fab. Then I keep frozen berries or mango to add to smoothies. Also, I add in the essential couple tablespoons of ground flaxseed, for a nutty taste and good stuff like omega-3 fatty acids, stuff you need to make up for when you're vegan. Lastly, a small bit of rice or soy ice cream to sweeten and fluff, and some soymilk to bring it all back to a drinkable consistancy. Sometimes, I add orange juice or other fruit juice instead of soymilk.

Maple Roasted Carrots
Found this recipe in a book. This was the first time I tried it and it was super good. Preheat oven to 425 degrees F. Toss baby carrots in a bowl with some maple syrup and olive oil, and a pinch of sea salt and cinnimon. (I like sea salt much better than nasty regular supermarket salt, much better for you.) Put on a baking sheet and bake in oven, stirring every few minutes, for about 10-15 minutes or until very lightly browned.

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