African Peanut Stew

I am flush with new cookbooks lately.  Must be a fall thing.

Anyway, it was a cloudy, rainy day in Denver today, which means it was a good day for soup!

Took this one for a spin from Oh She Glows by Angela Liddon.

Quite delicious.  Part of me thought that this would be better with coconut milk in it, but honestly, it didn't need it.  And a whole lot less fat.  It's very hearty and we will have soup leftovers for several days.  Plus, I have some leftover rice from Chinese takeout that will be a great addition to this soup.  The house smells all nice and cozy tonight, too.

Recipe here.

BKT Salad

I made the BKT (Bacon, Kale, and Tomato) salad from Salad Samurai tonight.  I don't know how this recipe could go wrong with these ingredients and I was right.  So tasty!  The significant other may find no dinner waiting when she gets home, as I am highly tempted to help myself to another giant portion.  Kale and tomato from the garden.

Recipe and better pics can be found here.

New cookbook day!

Cookies!

My friend Micha just moved to Miami Beach for a fantastic opportunity.  While I miss her presence in Denver, a Miami care package came my way yesterday!  The owner of ginnybakes is a client of her new employer.

I haven't heard of this brand before so I'm not sure if they are available locally.  But I will tell you that they are delicious!  These are dreamy vegan delight, which is a vanilla coconut combo.  They remind me of a subtle molasses/gingersnap cookie.  Tasty, vegan, and gluten-free?  Usually it's a "pick two" scenario when it comes to those attributes.  I'm looking forward to tasting the other varieties.  If you find these around, give 'em a try.

BBQ Pineapple Pizza

LOVE this pizza!  It's kind of a pain in the butt to make, what with the pre-baking of the tofu and caramelizing onions, but it's worth the time.  In a pinch, you could saute the tofu and just soften the onions and it would still be delicious.  I also added a little Daiya mozz but it's also great without it.

BBQ Pineapple Pizza
(Chloe’s Kitchen, Chloe Coscarelli)

serves 4

Ingredients:

1 14-ounce package extra-firm tofu, drained
2 cups barbecue sauce
3 tbsp olive oil, plus extra for brushing
2 large onions, sliced
sea salt and freshly ground black pepper
1-1 1/2 lbs. pizza dough
1 cup diced pineapple
2 tbsp chopped fresh cilantro

Directions:

Preheat the oven to 325 degrees F. Lightly grease a small baking sheet.

Press the tofu between paper towels, with something heavy on top, for about 30 minutes (changing the paper towels as necessary). After pressing, cut the tofu into 1/2″ cubes. In a bowl, toss tofu with 1 cup barbecue sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.

In a large skillet, heat 3 tbsp oil and saute onions over medium heat until tender and caramelized, about 20-30 min. Season generously with salt and pepper and set aside.

Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spoon remaining 1 cup barbecue sauce onto the pizza dough and spread, leaving a 3/4″ border along the sides. You may not want to use all of the sauce, just enough to coat the dough. On top of the sauce, layer the tofu, caramelized onions, pineapple, and cilantro. Brush the edges of the crust with olive oil. Bake for about 15-20 min., rotating midway, until the crust is slightly browned or golden. Let cool, slice, and devour!

Junk food report

Leahey Mac and Cheese, good!  Not quite like the fluorescent yellow of Kraft, but nice and creamy.  Not something I'll eat all that often, but it'll be nice to have on hand for those nights when I'm short on time and/or energy.

Earth Balance Mac and Cheese.

This one is more like the Kraft that we (used to) know and love.  Satisfying in a retro, comforting kind of way.  Not a huge portion and I could easily have eaten the whole box myself.  But, let's face it; I am an American, and thus am used to eating enormous portions of food.  I was expected to share, and fortunately avoided food shaming myself on this occasion.

However, in a head-to-head comparison, I'll take the Leahey.  It was richer and creamier and had a less processed taste to it.  Less plasticky, shall we say.  Don't get me wrong, I would not turn away the Earth Balance were it placed in front of me.  And as far as cost, honestly, I can't remember what I paid for either one of them.  I'd be happy to both of these in the pantry when I get home from a 12-hour workday, but I'd reach for the Leahey first.

Tater Tot Casserole

I am always on the lookout for ways to incorporate tater tots into my daily life.  Thus, when I ran across Zsu Dever's Everyday Vegan Eats and saw that it had a tater tot casserole recipe, well, add another cookbook to the pile.

This book is newly published and I can't find the recipe posted anywhere online, so this pic and write-up will have to suffice.  And, to add insult to injury, the library does not have this book, so I was forced to purchase it sight unseen.  I'm happy with it so far and have several recipes in the queue to try.  The recipes are comforting, straightforward and not too complicated.

But, really, how bad could a recipe be that features tater tots?  I liked it well enough, but I'm not convinced on the soy curls.  I still have that old tater tot casserole recipe stuck in my head and my taste buds--you know the one with hamburger, cream of mushroom soup and tater tots.  While I don't miss the hamburger or crave it at all, I kept trying to think of something besides the soy curls that I'd want in this casserole.  The soy curls were fine, don't get me wrong, but they just weren't quite right.  I know for sure that I wouldn't use burger crumbles because I don't like them in much of anything.  Mushrooms would definitely be great in this..  Maybe green beans.  But I'll experiment and see what I can come up with.

I had this for breakfast this morning, if that tells you anything.