Super-Simple Sweet Potato Soup

I'm what you might call a bit of a "late bloomer" when it comes to soup. Growing up, I ate three kinds, and three kinds only: chili (fits in the soup category, right?); my mom's homemade tortellini soup; and Dinty Moore Stew (my dad liked it, so, naturally, I did, too).

French Onion? An abomination. Cream-of-Anything? Not a chance. Tomato soup with grilled cheese? Don't even think about it. 

Which is why it's patently weird that I'm so in love with soup now... 

Lemon + Cranberry Kale Salad

I'm feeling a little sheepish about this recipe.

You see, I recently declared my borderline obsession with kale, which means I'm probably crossing the line by revisiting the topic again so soon.  (Also, who am I to force yet another 'effin kale salad upon the internet?)

Furthermore, publishing a "recipe" for something void of any actual measurements makes me feel like I'm copping out somehow.  (I mean, what makes a recipe a recipe?  Are ingredient amounts clearly one of those non-negotiable prerequisites?  Is "to taste" an antiquated term?  Does Ryan Gosling even bother reading recipes this simple?)  

Instead of succumbing to pangs of self-doubt, I'm choosing to share this with you.  It's my favorite kale salad - a stunningly simple combination of sweet and bitter flavors, elegantly disguised as health food.

So, go ahead and roll your eyes about my kale overload/recipe rule infractions.  Just do it while shoving this glorious salad into your mouth.

{VeganMoFo} Kale Chips + a Brief Kale Primer

kale chips w/ nutritional yeast

 

It's official: Kale is finally getting its due.

These days, you can find kale salads in restaurants all over the country, kale in juices at gas stations/convenience stores, and even kale chips on the store shelves of non-health food stores (see:  Trader Joe's).

In fact, it has become so popular - so ubiquitous - that I'd be surprised if a backlash weren't a' brewing.  Soon enough, poor kale will be languishing on the "Not List," having been upstaged by some other food that vegans have been obsessing over for ages...

Regardless, its myriad health benefits (and fantastic, though some would call "acquired," taste) always keep me coming back for more.

{VeganMoFo} The Perfect Bowl of Oatmeal

Blueberry, Walnut, Cinnamon Oatmeal

I'm a sucker for a good bowl of oatmeal.  Always have been, always will be.

And although I do have a bit of nostalgia for the old days - when making "oatmeal" meant tearing open a packet of instant Quaker Oats (maple 'n' brown sugar, represent!) - I'm quite enamored with the weekend ritual of preparing oatmeal from scratch.  The slow-cooking, don't-walk-away-or-the-pan-will-overflow cadence of breakfast preparation kinda feels good.  In my soul.

{VeganMoFo} Raw Zucchini Pasta w/ Fresh Tomato Sauce

I absolutely love the way that eating raw foods makes me feel.  It's kinda my equivalent to that feeling some people describe when making the leap from an omnivorous diet to a vegan one.

Since my path to veganism essentially started at birth (my mom can attest to this fact), and I was a long-time vegetarian before becoming a vegan, I didn't experience an overnight change in my mood and energy when I altered my diet.

Honestly, my changes have been much more subtle (but nonetheless magnificent), which sometimes makes me envious of people who have a different story.  Fortunately, however, I've been able to cultivate that missing feeling through raw foods.

DIY: The Perfect Iced Coffee (+ Coffee Ice Cubes)

I've become quite enamored with money-saving DIY projects as of late.  From homemade toothpaste and clarifying shampoo, to body lotion and laundry detergent, I can't seem to stop myself.  Of course, all of this do-it-yourself-ness has spilled over into the kitchen, as well, which is what brings me to this post.

All summer long, CH and I have been basking in the glow of refreshing iced coffee. Pitcher after pitcher disappears, yet I never tire of it.  One of the best parts is the serious savings that accompany the DIY aspect of making iced coffee, especially when compared to what you'd pay for it at Starbucks, or, say, Cafe Grumpy.  There's also something kinda magical about the way that two simple ingredients (plus one night's worth of sleep) can turn into sheer deliciousness.

When making cold-brewed iced coffee, feel free to use any brand or roast that you like.  Even flavored coffee is great, especially if you drink yours black (or with just a splash of soy milk) as I do.  Just make sure to start with fresh, whole beans - grind 'em yourself - and a French press (or a large container, a fine mesh sieve, and a cheesecloth), and you're good to go.

Now, even though CH informed me that once he learns how to make perfect iced coffee, he won't need me any more (ouch!), I'm gonna go out on a limb and share my method here.  I'm also including a quick primer on coffee ice cubes.  As if you'll have any coffee left over.  Right.

VeganMoFo: The Best Roasted Cauliflower Ever

You know what drives me kinda crazy? When people say call-E-flower, instead of call-i-flower.

Yep, I'm picky like that.

Hummus Smeared Faux-Dillas (aka Quesadillas)

These faux-dillas will really get your motor running. They're perfect for a quick, healthy lunch, and are ideal for using up random bits of goodness from your fridge.

They're totally carnivore-friendly, too. In other words, you won't hear any of that "Where's the cheese?" nonsense if you serve them up for a half-time snack during the NBA Playoffs. Or mid-way through The Office. Or while TBS is playing a re-run of Ferris Bueller's Day Off. Or whatever.

Honestly, dairy-free quesadillas are the only way to go. You'll see, I swear.

Top 10 Vegan Thanksgiving Recipes, Featuring Pumpkin Cheesecake with Candied Cranberries

Ah, yes, Thanksgiving... perhaps the most anxiety-filled holiday for vegans (and turkeys!) alike. It's one of those days when your vegan/vegetarian values will likely end up on display, in subtle and not-so-subtle ways. However, it's up to you to handle things in a civil, kind-hearted way - especially if you want to save the family arguments for topics like politics or Adam Lambert's recent AMA performance.

Perfect Potato Pancakes

Potato pancakes (aka: potato latkes) have held a special place in my heart ever since I first discovered them in a book my grandma gave to me when I was around 10 years old. Oddly enough, the recipe came from a food-based science experiment book, although I just preferred to think of it as a really fun cookbook.

A Vegan Twist on Tapas, Featuring Gazpacho!

Anyone familiar with traditional Spanish tapas can attest to the fact that the phrase "vegan tapas" is almost an oxymoron. Which means, of course, that tapas are exactly what CH was in the mood for on his b-day a few weeks ago! (Not vegan tapas, per se, but I digress...)

As a result, when I decided to make him a delicious spread of vegan tapas for dinner, I felt like I was grasping at straws. So, I kept racking my brain for ideas based upon the food that we encountered in Spain years ago. Unfortunately, that method wasn't exactly fruitful, particularly since all of my "tapas memories" consisted of downing pitchers of sangria while CH enjoyed jamón ibérico and various cheeses. Ick.

Smoothies 101

This post is lovingly dedicated to my dad, who hasn't stopped asking me smoothie-related questions for approximately 6 months. Dad, if the recipe isn't provided here/your query isn't answered in this post... well then, God love ya!

It's that time of year again: the sun is starting to shine and the heat is picking up a bit (every few days, anyway!), which means that cool, fruit- and veggie-filled smoothies are cropping up almost everywhere.

So, what's a thirsty guy/girl to do? Should you succumb to the temptation of Jamba Juice, or even Dunkin' Donuts? Should you give that old 7-11 gas station "smoothie" a try? Should you buy one of those instant-smoothie mixes from your local grocery store? Or, should you take a chance and try making a scrumptious, healthy drink all by yourself?

Cheese-Less Flatbread Pizzas: They're Re-Vegan-Diculous!

So, here's the deal: I was never a big "cheese lover" when it came to pizza (even before becoming vegan). I always hated how the melted cheese got super-stringy, like an obnoxiously long strand of gum or something.

Basically (in my book) too much cheese = too much chewing + too many distractions, which does not make for an enjoyable pizza-eating experience.

That's why I always found it kinda crazy when people would go ballistic about vegans eating cheese-less pizza. ("No cheese, what's the point?" "You're ruining that pizza, ya know!")

Then I realized that all of this disdain had nothing to do with cheese-less pizza generally, but everything to do with BAD cheese-less pizza (and just the idea of cheese-less pizza for some) specifically. I will admit it, eating 2 or 3 terrible cheese-less pizzas will have even a stringy-cheese-hating girl like me reaching for the faux-cheese. Stat!

Cuban Black Beans + Rice

To say it's been a long time since my last post is clearly a gross understatement.

However, instead of trying to catch you up on all of my shenanigans (several cooking classes, a fantastic concert, mild food poisoning, and a brutal non-Swine-Flu-related-cold), I've decided to just stick to the recipe for this post. You see, I have a date with Flight of the Conchords in Milwaukee today, and I don't wanna miss it!

Spicy Potato Tacos

If these delectable tacos look vaguely familiar, they should. They're modeled after the famously fantastic Crunchy Blue Corn Chickpea Tacos (aside from a few obvious changes).

Since I'm in love with everything potato-related, I figured there was no harm in marrying a few red spuds with some taco seasoning and a shell or two. Turns out, I was right - these tacos are simple, satisfying, and oh-so-scrumptious.

Lettuce-Free Salads: A Terrific Trio

Unlike some vegetarians and vegans, I never tire of salads.

What I do occasionally tire of, however, are lettuce-based salads.

Maybe it's just me, but sometimes it seems like the old "greens + veggies" or "greens + fruit" thing can get a little boring. You know the drill: Throw some romaine lettuce into a bowl, add your tomatoes, toss in some broccoli, sprinkle a few sunflower seeds on top, drizzle it all with a bit of dressing... yea, yea, yea.

Predictable.

Happy Novemberween?

Okay, so I'm about a month late with all of this Halloween stuff. However, it's my all-time favorite holiday, so I figured I could steal a little bit of wiggle room...

Pictured, below, are the pumpkins that we carved (and summarily used to to fill our bellies).

Holy Michael Phelps, It's Been a Long Time!

It's official: my nearly 3-month-long hiatus from Veggie Terrain (coupled with a recent 4-day "complete blog shutdown") has finally ended!

But as much as I've truly missed blogging, I'm proud to say that I accomplished a lot during my absence. During the past few months, I graduated from law school, completed an undeniably hellish Bar-prep program, and ultimately sat for the Bar Exam, itself. And although I won't know whether I passed until the 2nd week of October (talk about traumatic), I'm trying to be as positive as possible, and to take comfort in the fact that I've never worked so hard at anything in my life...

So, with that little bit of Bar Exam talk out of the way, let's get to the new - and hopefully improved - Veggie Terrain!

Edamame + Black Bean Summer Salad

As much as I hate to do it, I'm planning to start posting shorter blog entries during the next couple of months. Tomorrow is the official start of my Bar Exam prep classes, which means that things are about to get a little crazy around here.

Crunchy Blue Corn Chickpea Tacos + Homemade Taco Seasoning

Feel like having something healthy?
Flavorful?
Simple?
Spicy?
Just plain pretty?

Well, get ready to say "Hello, Delicious!" because these Chickpea Tacos are INSANELY fantastic! They're one of the few meals that I could probably eat every single day and never get sick of (see also: Spicoli Burgers and Black Beans + Rice w/ Sweet Potato Cubes)!