Hearty Hash with Asparagus – Valentine’s Dinner

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This was a nice little dinner we cooked together for Valentine’s Day.

Preheat oven to 400°. Rinse and bend the asparagus so the ends snap off. Toss in olive oil to coat in a casserole dish and sprinkle with Sea Seasonings Kelp Granules (or salt) and pepper. Top with a few small slices of onion. Bake for 20-25, adding a little minced garlic atop the asparagus for the last 5 minutes. (If you don’t have minced garlic just sprinkle on some garlic powder with the other seasonings)

The hash! We were just throwing in some veggies we had on hand and were so pleased with the results. We shredded carrots.  We were going to julienne the potatoes but did them a little thicker than that. Chopped onion, green bell pepper, red bell pepper, and mushrooms. No measurements, it all depends on how much you want. We did 1 carrot, 1 giant potato, half of each pepper, half of an onion, several mushrooms.
Sautee the onion for a few minutes in grapeseed oil (enough to coat the bottom of the pan), add carrots, and potatoes over medium heat.  We added a large amount of garlic powder, basically just coating the top layer of veggies.  Several dashes of pepper and kelp granules. 1 tbsp. of nutritional yeast. Sprinkle onion powder and parsley.  Stir and add the rest of the produce. Cover and let cook for a bit, stirring occasionally. When the potatoes are starting to look cooked through, do the seasoning again.  We added a bit of Phoney Baloney’s Coconut Bacon at the very end to get some of that smoky goodness mixed up in there.  Taste to see if you would like to add more seasoning and to ensure potatoes are cooked through.  I used a large heart shaped cookie cutter to plate it because sometimes I just want pretty food and it was Valentine’s Day, so why not? It’s a nice meal to cook together and didn’t take very long to make. Allowing the hash to sweat in a covered pan gives you time to clean up a bit after yourself or prep anything else you’d like to for your meal.

Curious about Phoney Baloney’s Coconut Bacon?  I recommend checking it out!
http://www.phoneybaloneys.com/

Interested in Kelp Granules? I love it as a salt alternative and get them at Whole Foods.
https://www.seaveg.com/shop/index.php?main_page=index&cPath=18

Ginger Macadamia Drop Cookies

Ginger Macadamia Drop Cookies

I originally made these cookies using the recipe from “Vegan Cookies Invade Your Cookie Jar” (get it!), and as tends to happen it changes a bit here and there depending on how I feel or what I have that I’d like to use. I use a cookie dough scoop to get the pretty little shape to them.
I found a segment with Isa making them with a recipe attached, enjoy!
http://www.katu.com/amnw/segments/79425842.html

lentil-a-roni inspired!

lentil-a-roni!

If you don’t have it, I highly recommend picking up Isa Does It! It’s a beautiful and fantastic cook book by Isa Moskowitz with so many great recipes like the one pictured. The lighting isn’t great but you get the idea! This is a “cheesy” pasta with lentils added in. The Lentil-A-Roni recipe in Isa Does It has me playing a lot more with soaking lentils to mix into sauces. This one is mainly nutritional yeast and soaked cashews.

The Lentil-A-Roni recipe is absolutely fantastic, I’ll have to post a picture the next time I make it. You soak cashews and blend them in with pasta sauce to make a delicious, creamy tomato sauce. The lentils add such great texture and a healthy little bonus to the meal.  I occasionally  send favorite recipes to my Nanny, and this was included in the most recent letter, I’m a huge fan!

Introduction!

 

 

Hello!

I’ll be using this blog to post about vegan products and services, about my own cooking and meals, and just anything that I think would fit itself in here somehow.

A bit about me – I’m 28 and have been vegetarian since I was 11. I always swore I could never be vegan because I looooved cheese. But the more ya learn… I very happily went vegan at 24. I had bought the Veganomicon, read it from cover to cover, started cooking, and here we are.

I live in New Orleans with my wonderful boyfriend, a crazy adorable pit lab mix, and a bag obsessed calico kitty.

I absolutely love to cook and bake. While I certainly enjoy my baked goods, I get some pretty awesome reviews and have even sold them through a local coffee shop.  I love sharing baked goods. It gives people a side to veganism that some don’t expect. Luckily this view point has shifted significantly over the years, but the amount of people who still say “Wait…this is vegan??” is still pretty large. Cooking and baking for people just really helps shatter some vegan disillusions that people have. So the next occasion you have for gift giving, why not whip up a batch of your best vegan goodies. Baking for people adds such a thoughtful touch to any gift and it helps to show people, we are not missing out!

I’m very grateful that when many friends have vegan/vegetarian questions they turn to me. I really appreciate that they know they can come to me, and that they are interested in the lifestyle! That’s something I’m going to try to do here, answer a lot of questions I get, and just make a nice easy information source for anyone who is interested. If you have any questions, just ask!

A picture of the article on the very first VegNews Street Team! It was an honor to be a part of this team!

 

http://amzn.to/1hxsoyy