Lasagna, Oh You

Date:10/04/11

Cook:  Jen C.
Menu: Lasagne, Curly Kale Salad and Blood Oranges

Jen delivered a fine, veggieriffic lasagne to my porch just when I needed it most. I cannot begin to describe what a relief it was to pop that sucker into the oven and not have to worry a whit about preparing dinner that night because I was really running with other projects, as was the other person capable of meal preparation in our home.

We all really liked it, my kid is a big lasagne fan and loves to deconstruct the layers. I prefer a more tidy approach to my own lasagne ingestion but either way you slice it, it was great. We all loved her idea of tossing some black beans into the mix.  The kale salad was a perfect side.

Hello, My Friends, Hello

Date: 09/29/11

Cook:  Jen G.

Menu:  Thai Pumpkin Coconut Soup; Amaranth, Roasted Tomato and Basil Terrine; Jelly Doughnut Cupcakes

 I do declare! Our meal group has been back in swing for a few weeks, and here it is already the first full week of Vegan Mofo, and yet this is my first post in a whiiiii-lllllle (say it like Oprah would). In my defense, because not posting this far into Mofo makes me defensive I guess, its been hella busy, and not always in a good way. But then, sometimes in a good way.  

I also have news! First, I have to let you know that Stefanie has had to say goodbye to our meal group due to some dietary changes she is implementing. However, we still get to hang out with her, even if you don't know what she is eating any more. Second, Jen C. has introduced a raw vegan cafe into the mix over at Go Lightly! I'm finding myself partial to her Save the Tuna on raw onion bread. Locals and near-locals, check her out. Yummy smoothies and desserts too.

So lets get to what we all come here for: talking about the food!

I got a copy of The Vegan Slow Cooker and I Literally Walk Around Town With It. For example, today it went on a journey to a school, a Starbucks and a French cafe. It gets around town. And it is good. I am impressed. I'll be doing a full-blown review of it over on Vegbooks after I make a few more things from it to verify it is as solid as I currently think it is, but its a gift that keeps on giving, in a really good way. Take, for example, this Thai Pumpkin Coconut Soup. Very warming and quite simple to prepare. 

I wanted to make something with amaranth and concocted this little terrine using amaranth and ingredients from my teeny tiny garden. I am not sure that it was a hit but it wasn't bad or anything. It also totally didn't match the flavor profile of the soup, but sometimes that works. Sometimes, perhaps even this time, it doesn't.

Finally, those doughnut cupcakes from Veganomicon. My kid calls them muffcakes, a hybrid of muffin and cupcake. We ate a lot of them that day. Isa and Terry tell ya to let the tops get stale for optimal yummyness but they have never lasted long enough for that to occur in our home.

Post-immersion blending, this soup is just waiting for delivery.

Isn't that just a happy scene? Slow cooker burbling away, amaranth awaiting chilling and roasted tomato and basil stuff all mushed up in the food processor.

I just love these sweet delights.

Aztec Salad

I want to lick the screen of my computer.

Date: 05/12/2011
Cook:  Jen G.
Menu: Aztec Salad: Broiled Marinated BBQ Tempeh Served on a Bed of Greens With a Quinoa Salad, Topped With Roasted Tomato Balsamic Vinaigrette and Pan-Toasted Spiced Pepitas

The recipe for this Aztec Salad is in Crazy Sexy Diet by vegan darling Kris Carr (a book I highly recommend, not just for its fabulous recipes but because it gives great insight and guidance into living a healthier life). 

Ahhh.  Aztec Salad.  This is possibly one of the most delicious things that I have ever eaten.  The combination of all of the different flavors was divine.  I will admit that it took some time in the kitchen -- the tempeh needed was steamed, marinated and THEN broiled, the tomatoes roasted, the quinoa cooked up, the pepitas seasoned...yadda yadda...but it was so very worth it.  I did used a prepared BBQ sauce (such cheatz!) though the recipe gives you ingredients to make your own.  I know you will love this so please give it a try!  And trust me when I say that the dressing is key!  Report back to me on how loudly your taste buds sang with delight when they first met a forkful of this treat.

Tofu with Vegetables, Brown Rice and Confetti Slaw

Date: 05/11/2011
Cook:  Stefanie
Menu:  Cubed Tofu with Collards, Asparagus and Mushrooms with Brown Rice, Confetti Coleslaw

With asparagus in season, this meal was delicious!  The tofu was seasoned really nicely and the accompanying veggies were super and made me feel healthy and good.  As if we needed to feel more virtuous about this meal, the confetti coleslaw was a light and delightful complement.

Forty Clove Broccoli and Chickpeas, Rice Salad, Millet

Date: 05/05/2011
Cook:  Jen G.
Menu: Forty Clove Broccoli and Chickpeas, Rice Salad and Millet

Appetite for Reduction continues to be an awesome resource.  I highly recommend this book-- I've really enjoyed cooking from it! I LOVED the idea of this recipe for a few of my favorite taste sensations (garlic/broccoli/chick peas) all in one dish, and I enjoyed making it as well.  It is definitely very garlicky but in an extremely delicious way.  The cool rice salad and millet provided some nice balance.

Spaghetti With Non-Meatballs, Garlic Bread and Salad

Date: 05/04/2011
Cook:  Stefanie
Menu: Spaghetti With Non-Meatballs, Garlic Bread and Salad

This simple meal was so tasty!!  Stephanie didn't know that we were celebrating a birthday in our household and that her meal that night was incredibly welcome-- and devoured in a flash.  I loved the Non-Meatballs. I traded my child extra non-meatballs for the garlic bread, which he loved. 

One More Month of Hiatus!

Suburban Vegan Meal Group has been on a summertime hiatus for the month of July, and we'll continue our break through the end of August.  In the meantime, check back for posts about some of our spring meals, and enjoy the rest of your summer!  And if you are in the area, stop by for some yummy ice cream at Go Lightly -- I highly recommend the peanut butter fudge!