Chopped! VeganMoFo2014 Edition!

Plum & Radish Tart with a savory Jalapeno, Oolong Tea, and Apricot Preserve Glaze

When I read the list of ingredients, my first recipe idea was to make a tart with phyllo dough. 

First I gathered all my ingredients. 

I then prepared the glaze. I wanted something savory and I didn't want to use sugar, so I mixed   apricot preserve and tomato paste. I thinned the mixture with oolong tea and infused the sauce with jalapeno. I added some cumin and salt
.

I prepared my phyllo dough by brushing canola oil on the sheets. I then organized the plums and radishes. I placed the tart in the oven, set a 375 degrees, for about 20 minutes.

Voila! The finished product was edible! The savory sauce complimented the earthy radish flavor. If I had to change something, I would have used blueberry preserve for a bigger flavor.

The steam kept getting in the camera hole 

Strong Curves Choosing Raw

I gifted myself the following books for my birthday and they arrived this week! I started weight lifting this year and eating somewhat raw. I'm not even sure how  I found Gena Hamshaw, but her blog has a lot of excellent recipes. I am personally addicted to chia puddings, which make a great breakfast or post workout snack. Don't buy the Strong Curves Kindle edition, it's too hard to follow, but consider weight lifting!

Everyday Pad Thai

Everyday Pad Thai from Isa Does It with broccolini and no tofu. The recipe can be found here.

Unfortunately, my camera did not capture the color of the meal very well, the noodles are darker in person.

Loomings

Like Ishmael itching to go to sea, I have been waiting for Vegan Mofo to return in order to resume food blogging. 

the "Daiya" post

As of today, I am 6 and 20!! What a great time to get serious about vegan blogging before I get kicked out of the MoFo blogroll.

To make up for my week of silence, I present a post about Daiya and the recipes I have made. I like to eat minimally processed foods, so Daiya and the foods made with the fake cheeze substitute are a treat. I find Daiya has a flavor, it's not off putting, but I prefer recipes where it's not prominent.

Portabello Mushroom & Leek Quesadilla:
Recipe from the Daiya website: http://www.daiyafoods.com/recipe/portobello-mushroom-leek-quesadilla

It melts! 

Leeks + mushrooms are amazing! 

Pizza!
I used the dough recipe from Vegan with a Vengance. I let the dough rest overnight and my pre-preparation paid off, this dough had some serious air bubbles.

I should have brushed a little oil on the crust 

Cheezy Tamale
Somewhat time consuming, but totally worth it when complete! For this recipe I used the Havrti Wedge.  I also ate the tamales with a green salsa and an avocado "cream" (you take some water, avocado, and cilantro, salt to taste & blend).

Wooden cutlery is my new thing. 

Kale makes everything healthy. 

I will continue to eat Daiya in moderation. I just can't resist a cheezy pizza. The pizza featured in the post took me back to 7th grade because that pepperoni had a jr. high cafeteria flavor to it! My boyfriend and sister preferred the pizza without the pepperoni, but I liked eating my nostalgia.

Vegan Mofo 2013

I'm participating! My "theme" is recipes because I usually post about recipes found in the books many of us own. I personally like to see what others have to say about them, so why not keep that tradition going. 

-Adie

Veganomicon: Hot Glazed Tempeh

My office had a BBQ Christmas potluck theme.  Rather than complain, I joined in the festivities and made the hot glazed tempeh recipe from Veganomicon. The recipe was good, mine didn't turn out too spicy, it actually had a heavier wine flavor.

This recipe required a few ingredients and assembly. 

Few ingredients: wine, hot sauce, tamari, crushed garlic, cumen, and tempeh

Make sure to taste your hot sauce beforehand. This particular brand had a strong vinegar flavor and faint level of heat, but you want to make sure it's not too spicy or salty or too much of anything you don't want to eat.  I added some Sriracha for a bit heat.

What an awesome label!  

 The tempeh was cut and boiled.

cut tempeh diagonally 

boil it for 10 minutes

The wine gave this marinade a lovely burgundy color. I added steak rub, so the specks are herbs and whatnot.

marinade goodness

marinated tempeh

 I marinated the tempeh overnight and it was super dark by the morning, but the marinade did not penetrate all the way through. I pan fried it on a cast iron skillet for about ten minutes on each side and re-heated it in the microwave at work. Below is a picture of the finished product.

Made a perfect salad

 After a tasty meal, we had our White Elephant Party and this I what I won.

Fun, yet silly.