Archive for the ‘friday fun links’ Category
Vegan Running Mom’s Vegan Whoopie Pies. I went to college in Maine, where plastic-wrapped whoopie pies are a fixture in every deli, bakery, convenience store and gas station. They’re trendy nationwide now, and though I’ve veganized my own, the results have been rather flat. These look perfectly rounded, cakelike and delicious.
Alien’s Day Out’s Biscotti. Biscotti have always intrigued me with their perfect form: how do bakers get such a shear cut on the pieces? Alien’s Day Out demystifies the process.
This Dish is Veg’s Date Cake. This cake has dates and is also something I would make for a date, making the name doubly appropriate. I imagine the dates must add such a nice natural sweetness and healthy moistness.
Chili- Cornmeal Crusted Tofu on Amanda Eats. Maybe it’s just because the entire office ate fried chicken for lunch yesterday, but I saw these crispy, spicy cubes of deliciousness and just swooned. Time to open my copy of the Veganomicon.
Meet the Shannons’ Chicken or Tofu Tagine. A spicy tofu stew? Over couscous? Yes please! In case you’re wondering what the photo above is, a tagine is both the name of a dish and the cookware used to prepare it.
image by Flickr user mudmucks via Creative Commons
While I’m sad that summer days like the one pictured (taken just a few weeks ago) are coming to an end, I’m also really excited for the return of hearty, autumn dishes and fall produce– especially apples. So many recipes posted this past week bridge the summer/fall cusp in unique, creative and tasty ways.
- Soundly Vegan’s Mu Shu Yuba with Collard Green Wrappers. I met the ladies of Soundly Vegan last Saturday, and immediately checked out their blog when I got home. They post so many amazing and healthy recipes, but this one stood out to me most– I too have fond memories of mu shu.
- Gluten-Free Goddess’ Peach Muffins with Almond Flour. Peaches have taken over the farmers markets, and though I love their flavor, I hate their soft texture. This mushiness, however, makes them perfect for baking, and their sweet, slightly spicy flavor makes them the ideal foil to the nutty warmth of almonds.
- Vegan Pandamonium’s Gnocchi with Rosemary-Butter Sauce via Chic Vegan. Gnocci is so easy to make, and it’s chewy starchiness is so satisfying on a brisk autumn day. I know that Earth Balance is evil, but I have a few sticks in my fridge (last time I buy it, I swear) waiting for the right occasion.
- Vegan Good Things’ Zucchini Fritters. I tried making zucchini fritters last week by substituting tofu for eggs, and they turned into a big blob of goo in the frying pan. These look remarkably crisp and well-bound– a must try.
- Manifest Vegan’s Autumn Rice Pudding. I love rice pudding, and I just adore the addition of garam masala to this festive, seasonal dessert.
2) An Opera Singer in the Kitchen’s Ultra Fudgy Moist Brownies. I’ve had little success creating vegan brownies that don’t crumble upon removing them from the pan, but these look incredibly gooey and chewy. Also, her Horchata: I’ve been craving horchata all week (probably thanks to the most recent Vampire Weekend album), and it was sweet synchronicity when she tweeted this recipe.
3) The New York Times’ Tunisian Carrot Salad With Cumin, Coriander and Caraway.With Rosh Hashana running September 8-10, the dining section featured North African-inspired holiday dishes, but this would make a spicy side dish for any occasion.
4) This Dish is Veg’s Vegan Decadent Chocolate Pâté. Despite the name, it’s actually rather low cal. Plus, I love avocado in dessert.
5) Vegetarian Times’ Artichoke-Pecan Bread. This dish needs to be veganized, but I’m just so intrigued by its flavor profile.
image by Wonderlane via Creative Commons.
Between my RSS reader, Twitter, and friends’ recommendations, I generally encounter more recipes that I want to try than there are meals in the day. And I usually forget where I found them when I finally do decide to cook them.
Here are five delicious-looking dishes I’ve come across this week that I want to share/preserve for future cooking adventures.
- No-Meat Athlete’s Vegan Bacon
- I Eat Trees’ Fried Okra
- Healthy Happy Life’s Vegan Cashew Cheese with Herb Crust
- 101 Cookbook’s Orange Pan-Glazed Tempeh
- Manifest Vegan’s Baingan Barta
image by Flickr user erokCom via Creative Commons.
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