This recipe comes from the Thanksgiving episode of Guy’s Big Bite that aired on Food Network a week or so ago. It’s probably the most Thanksgiving-y recipe from the episode, and is almost accidentally vegan with the exception of butter, which is an easy swap. I originally thought 1/4 cup of whiskey wouldn’t be enough and you wouldn’t be able to taste it, but it’s definitely noticeable without being overwhelming. If you don’t have or want to use agave, 1/2 cup maple syrup mixed with 1/4 cup of water would be a good substitution. Happy Holidays to those celebrating this week!
Although I’m not a huge winter foods person, I LOVE butternut squash soup. I doubt I’m the first person to think of adding chipotle, but it really gives this sweet, creamy soup a smokey kick. I garnished with simple parsley, but roasted pumpkin seeds or big fat crunchy croutons would be a great topping.
If you’re looking for a last-minute, easy soup that’s a little different but will keep Thanksgiving purists happy, this is the one.
You know what I didn’t know? That brussel sprouts are actually brusselS sprouts. I’ve been typing and saying this veggie’s name incorrectly for years! The things you learn while blogging.
This is one of Guy’s few Thanksgiving-y recipes. On November 20th it looks like Food Network is airing a Thanksgiving episode of Guy’s Big Bite, but based on what he’s making it doesn’t seem like Guy is big on the holiday (in fact it looks like he has a big barbeque for Thanksgiving every year). Neither am I. Thanksgiving food is kinda gross. If I could, I would make tacos, but the rest of my family loves the traditional stuff. My (also vegan) sister is mostly in charge of making our Thanksgiving food, and I typically go along with whatever.
This creamy brussels sprout gratin is pretty great, though. It would be an excellent alternative to green bean casserole, and would make even the biggest brussels sprout naysayer satisfied.
I LOVE pickles. Anything pickled is instantly better. This past weekend was Pickle Day in NYC’s Lower East Side, featuring several pickle and food vendors from the metro area. I’ve had most of the fancy pickles made in NYC, so I decided to try something new and picked up a container of Horman’s Best Pickles from Long Island. Their kosher dill pickles didn’t blow my socks off, but their spicy sours were very good. I used the kosher dills to recreate Guy Fieri’s fried pickle chips, which were damn tasty.
Hello there! As you can see, Vegan MoFo (which I couldn’t even finish) completely wore me out. But I’m back, with pretzels! These soft pretzels are a copycat recipe (adapted from this one) of the ones you’d get at the mall. They’re soft, buttery, chewy and just a tad sweet. I served mine with a “honey” mustard, made by mixing brown mustard with agave. This recipe is simple if you have a stand mixer, and requires about 10 minutes of kneading without. I don’t have a stand mixer so it took some work, but it was definitely worth it. I’ll be back on the Guy Fieri wagon next week!
Lately I’ve been eating so much tempeh. I used to never cook it, because I felt like I could never completely remove the bitterness, but steaming the heck out of it for 15 minutes seems to work. This creamy Italian-flavored mac is accompanied by noochy tempeh and sautéed broccoli rabe. It’s the result of me having a block of tempeh and wanting to do something other than buffalo tempeh wings.
My birthday is next Tuesday, and to start the celebration early (and to, uh, get my driver’s license renewed), I visited my parents in Maryland for the weekend. We went to Great Sage for dinner tonight, which is (surprisingly) the only 100% vegan fine dining restaurant in the Baltimore and DC areas (its about halfway between both, in Clarksville, MD). There are other great vegan and vegan-friendly restaurants in Baltimore and DC (shout-out to Everlasting Life), but nothing as swanky as Great Sage. Their menu is pretty diverse, and everything I’ve had there has been delicious. Below are some highlights from our dinner.
This is the laziest, junk food-iest mac & cheese I’ve ever made, and it’s awesome. If you like cheese substitutes, that is. I can’t really envision this working without a cheese substitute, unless perhaps you used a very thick cashew cream. I cooked mine for a little longer than I should have, so it was super mushy. But somehow that worked out. The best part about this recipe? You don’t even have to boil the pasta!
Since I have an aversion to deep frying, these mac & cheese bites were baked at a high temperature to achieve maximum crispiness. You can use whatever mac & cheese recipe here you like, because the key to keeping your bites from falling apart is using cold mac (which also makes this a great way to use leftover mac, if you have any).
I served mine with ranch dip, but a spicy ketchup or BBQ sauce would also be yummy.
Jalapeño poppers are without a doubt the perfect snack food. To me, at least. So of course for Vegan MoFo I’m gonna stuff ‘em with mac. This recipe is pretty easy, but I’d recommend using latex gloves to seed the jalapeños, otherwise you’ll have spicy fingers for eternity. The bigger the peppers, the better, because they can hold more mac and are usually milder. Also, a smaller pasta is necessary here. I used small shells, but elbow macaroni would work fine, too. Now on to the recipe..