I have been cooking up a storm lately and I love, love, loves it. We’re in Albany, Oregon again staying with Joe’s mom and soon-to-be step-dad. Joe’s mom bought a cookbook so she could cook us vegan food, but I’m the one hogging the book. I’ve been claiming the “dinner-making” rights since we got here, for the sole reason that I’m having too much fun playing gourmet vegan chef.
The cookbook is called Vegan with a Vengeance by Isa Chandra Moskowitz. (Isa, you are my new hero.) She is the co-host of the cable show Post Punk Kitchen, a vegan cooking show filmed in her own kitchen. I say “a” vegan cooking show, when I should say “the ONLY” vegan cooking show. I have yet to find out what time it airs, and I assume on the food network? Anyone?
From the book I have made:
Herb Roasted Potatoes – baked casserole style with onions and garlic (Joe’s new favorite dish)
Maple-Mustard Glazed Potatoes – same thing except with the yummiest sauce you can imagine (Jenny’s new favorite dish)
Chickpea and Broccoli casserole – it looked cheesy and casseroley like there was egg and cheese
Indian spiced rice with almonds – substituted some spices and served with the chickpea casserole, they really made a great combo
….and for the sweet tooth…..
Banana Oatmeal waffles – delicious; once with raisins and once with blueberries
Pumpkin muffins – delightful, thought I must admit that I was hoping for more pumpkin pie taste
Peanut butter oatmeal cookies, and crispy peanut butter cookies – both turned out delicious, but the oatmeal ones were the best because they tasted almost exactly like girl scout cookies!
And tonight I am branching out and making my first vegan pizza. It’s a combination of the pizza stuff in the book, but it is the basic dough with the Tofu Ricotta Cheese, which (though I had my doubts) really looks and tastes like ricotta cheese; and a mix of the Garden Blend and Classic Pesto – basically a very green looking puree. That will go over some red pizza sauce in big dabs and will be covered in mushrooms and olives. Oh, my stomach is grumbling.
Oh yes, and we cannot forget the lesson learned tonight. Whole Wheat Pastry dough is NOT a good substitute for all purpose flour when making bread/pizza dough. I started kneading and it broke all over the place. Whole wheat flour is made from hard wheat and becomes tough because of strong gluten strands, and when it says whole wheat pastry flour is means soft wheat. It just doesn’t have the gluten strength to make elastic dough, but it’s great for pastries and baking!
So for dessert tonight we’re havign cinnamon rolls out of the accidental pastry “pizza” dough.
I’m glad I’m going running tomorrow.
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