(Yay I fixed it)
Work has been going great. I've been getting into the rhythm and routine of things, and my work is totally improving. I can make galettes pretty perfectly now and I can make scones with my eyes closed. I am learning SO much.
The one cooking extravaganza that I did have recently was a request from a (non-vegan) family friend for some frozen meals.
Roasted Vegetable Lasagna
I roasted up some slices of zucchini and yellow squash in the oven, then used my homemade tomato sauce, mozzarella and Parmesan cheese layered in between lasagna noodles. I have done a
vegan version of this using tofu "ricotta" (firm tofu, lemon juice, fresh herbs, salt, pepper, and nooch) and vegan parmesan (either the store-bought kind or a combo of nooch, salt, and sesame seeds). You can also do something similar with
cashews. Yum!
Eggplant Parmesan
For this I fried up some eggplant slices in a breadcrumb coating, then used fresh mozzarella, feta cheese and Parmesan layered with my homemade tomato sauce. The flavors were pretty freakin' amazing if I do say so myself. You could also do a vegan version of this using tofu "ricotta" or vegan cheeses.
Spinach & Feta Phyllo Rolls
This is one of my mom's family recipes. I've mentioned it before here but I've never actually posted a picture of it baked. Her family calls it "Pita" but I don't want it to be confused with pita bread so I just call it Spinach and Feta Phyllo Rolls. Maybe I'll come up with a clever name in the future. The filling is a combination of feta cheese, cream cheese, cottage cheese, and frozen spinach. I used four layers of phyllo dough with olive oil in between each layer.
I've made a vegan version of this as well using silken tofu, extra-firm tofu flavored with red wine vinegar, and spinach. Very tasty.
For some reason I've had really bad baking karma lately. At least outside of work. I don't know what's wrong with me. Usually recipes turn out really well for me, even if I do the procedure wrong or substitute one ingredient for another. But everything I've been making lately has turned out weird--pie, cookies and brownies. Urgh.
But:
Whole Wheat Biscuits
This was my breakfast. Made from Peter Berley's
Modern Vegetable Kitchen cookbook. I really like this cookbook, and all of the dessert-ish things are vegan and don't use soy. These biscuits were really amazing. I was worried when I made the dough, given my recent baking history, but they turned out well (phew). The texture was perfect, and the flavor was sweet with a hint of salt. I topped it with some raw agave and raspberries from my freezer.
P.S. I don't want summer to end!!
Work has been going great. I've been getting into the rhythm and routine of things, and my work is totally improving. I can make galettes pretty perfectly now and I can make scones with my eyes closed. I am learning SO much.
The one cooking extravaganza that I did have recently was a request from a (non-vegan) family friend for some frozen meals.
I roasted up some slices of zucchini and yellow squash in the oven, then used my homemade tomato sauce, mozzarella and Parmesan cheese layered in between lasagna noodles. I have done a vegan version of this using tofu "ricotta" (firm tofu, lemon juice, fresh herbs, salt, pepper, and nooch) and vegan parmesan (either the store-bought kind or a combo of nooch, salt, and sesame seeds). You can also do something similar with cashews. Yum!
For this I fried up some eggplant slices in a breadcrumb coating, then used fresh mozzarella, feta cheese and Parmesan layered with my homemade tomato sauce. The flavors were pretty freakin' amazing if I do say so myself. You could also do a vegan version of this using tofu "ricotta" or vegan cheeses.
This is one of my mom's family recipes. I've mentioned it before here but I've never actually posted a picture of it baked. Her family calls it "Pita" but I don't want it to be confused with pita bread so I just call it Spinach and Feta Phyllo Rolls. Maybe I'll come up with a clever name in the future. The filling is a combination of feta cheese, cream cheese, cottage cheese, and frozen spinach. I used four layers of phyllo dough with olive oil in between each layer.
I've made a vegan version of this as well using silken tofu, extra-firm tofu flavored with red wine vinegar, and spinach. Very tasty.
For some reason I've had really bad baking karma lately. At least outside of work. I don't know what's wrong with me. Usually recipes turn out really well for me, even if I do the procedure wrong or substitute one ingredient for another. But everything I've been making lately has turned out weird--pie, cookies and brownies. Urgh.
But:
This was my breakfast. Made from Peter Berley's Modern Vegetable Kitchen cookbook. I really like this cookbook, and all of the dessert-ish things are vegan and don't use soy. These biscuits were really amazing. I was worried when I made the dough, given my recent baking history, but they turned out well (phew). The texture was perfect, and the flavor was sweet with a hint of salt. I topped it with some raw agave and raspberries from my freezer.
P.S. I don't want summer to end!!