p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Archive for May 2010

Pineapple Upside Down Cake

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It’s easy to veganize Pineapple Upside Down Cake! From several websites I figured out to combine 3 to 4 tablespoons of Earth Balance with 3/4 cup brown sugar in a small saucepan, melting them together, and lining the bottom of a nine-inch pan with it, and placing pineapple slices and cherries on top, then vanilla cake batter (I think any favourite batch of vanilla batter would work here: a batch worth of vanilla cupcake batter from Vegan Cupcakes Take Over the World, a half batch of vanilla cake batter from Kittee, etc. etc.) Hooray!

Written by phdelicious

May 18, 2010 at 4:10 am

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Posole!

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This is the first of many entries to come on Terry Hope Romero’s Viva Vegan cookbook! I love Mexican, Central American, Caribbean, and South American food, so this book is right up my alley. And this Quick Red Posole with Beans is positively addictive (and even better in leftover form, as the flavours meld nicely). I doubled the recipe and used a mix of cubanelle, hot yellow, and poblano peppers, and a mix of fresh and canned tomatoes. This was my first trip out with canned hominy, which adds a delicious chewy corny element to the stew.

Written by phdelicious

May 13, 2010 at 10:14 pm

Posted in Meals

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Stew!

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It started with a simple roux, and simmered with some cooked lentils, potatoes, carrots, greens, and some “beef” vegan broth. And maybe a touch of tamari and balsamic vinegar.

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May 13, 2010 at 3:40 pm

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Cans and Bottles and Tofu

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Sometimes you do something a little different, and you saute tofu in bottled black bean sauce, and do up some celery and rice, and top it all with canned mandarin oranges your dad gave you when he moved. Bottles and cans! Now that’s 1950s convenience.

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May 10, 2010 at 12:54 am

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Double Green Pea Soup

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The Double Green Pea Soup with Roasted Peppers from Veganomicon. I still have some of this in my freezer! I think it actually gets better with age– the first day, the taste was a little thin. An old friend of mine (you, Drew!) used to say that the existence of pea soup was proof there was a god… indirectly, because it proves there is a hell. I like pea soup better than he does, but I still think lentil soup beats it by far.

Written by phdelicious

May 8, 2010 at 11:08 pm

Posted in Meals

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Black Beans and Roasted Sweets

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Here’s the chipotle black beans from Veganomicon, with the unblended sauce mixed in. Plus some roasted sweet potatoes, guac, cilantro, and some fancy pineapple salsa I got from the natural food store– which was altogether too expensive and too sweet. But the rest of this was pretty tasty!

Written by phdelicious

May 7, 2010 at 2:50 am

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Chickpea Collard Tomato Pasta

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Sometimes a simple pasta sauce is the best! Sauteed collards, canned artichokes, onions, chickpeas, canned tomatoes, black olives. And then mixed with a beautiful dried orecchiette, which I expected not to be vegan when I saw it on the store shelf, but it was.

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Written by phdelicious

May 5, 2010 at 6:16 pm

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