I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.
The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing – and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news!
Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either.
There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!
Halloween is just around the corner, which means that themed parties are in full swing and fun food ideas are everywhere! This cute appetizer/dessert came to me after staring at some adorable crab apples for about a half hour trying to figure out just what the heck to do with them. Should I cut them up and use them in pies? Maybe I should poach them in wine… or what if I cut them into eyeballs? Nope, little apple-lanterns it is!
Of course I had to stuff them with peanut butter and raisins, although a vegan caramel filling would be great, as well. Now, you don’t have to carve the little faces into each one if you’re making a lot for a party, but it really does make them that much more awesome. You could also cut the face all of the way through to have a slightly oozy, creepy apple-lantern.
One of the downsides of living in Southern California is that it may be Autumn on the calendar but it’s only now getting into the mid-70s. What are seasons? I’m usually in Michigan this time of the year, visiting family, but I don’t foresee that happening anytime soon, so I don’t think I’ll actually get a dose of cool weather until January. (Wah, right?) But, I am super thankful that it’s under 80F right now, so I’ve decided that turning on the oven doesn’t seem like a cruel punishment!
If I was to tell you that I didn’t care about pumpkin, I’d be lying. Although, I can definitely say that I love ALL squash and that I think Pumpkin (spice) hogs the spotlight a little too much. Alas, sometimes I just need to satiate that pumpkin craving, and these muffins were perfect for that. I modified the Pumpkin Banana Nut Bread recipe from my Great Vegan Pumpkin eBook, added some ingredients and made them into single-servings for a tasty breakfast idea.
Another thing that I’ve been doing lately is directing more of my attention to my freelance photography work and keeping my portfolio up to date, so if you want to see a little of what I do outside of Vegan Yack Attack, give it a look! The latest post is of the wedding that I shot in early September and I love how the photos turned out!
I’ve also been trying to have more fun with my camera and equipment, so Corey and I have done a couple of random shoots here and there; one of them being a pumpkin shoot (as depicted below)! Did you know that you can buy levitating pumpkins?
Back to the recipe! These muffins are ULTRA-moist, filled with spices, crunchy pecans and rich chocolate chips. Are you drooling yet? Well, there’s also pumpkin, super-ripe bananas and some whole wheat flour for some healthiness. Make these on a Saturday morning for a perfect breakfast snack paired with a warm cup of coffee.
So, today is technically the last day of Vegan MoFo and that makes me super sad because I didn’t get all of the Return of the Mac recipes done for you that I originally set out to do. (Whomp Whomp) BUT, I have good news for you; because I’m sure as hell not done making mac! I’ll continue to post a couple more mac recipes for the first week or so of October for your reading/eating pleasure.
Now, Kimchi and mac don’t sound like they’d really mix together so nicely, but I’m here to show you that this spicy, fermented food brings some great flavor and umami to this very untraditional plate. Another star of this dish is the silken seitan. What is silken seitan, might you ask? This seitan is made by Golden Age Foods which is a local, Southern California company, and is great for slicing up and putting in sandwiches — which, believe me, I have.
I wasn’t sure how I’d feel about this product, but once I unwrapped the banana leaves around it, cut a couple of slices off and tasted it I really enjoyed the texture and subtle seasoning. I tried to save some of the first package for this mac, but I went through it way too fast and had to open up a second one. Oops! I would say that the texture reminds me of a mix between tofu and seitan, where it’s dense, but moist and easy to prepare. I can’t wait until they get this product into markets (hopefully within the next year!).
Instead of using whole wheat or durum wheat pasta, I used gluten-free as the protein content is usually higher in these types of noodles. Pair that with some fresh edamame and the seitan and you have a super-filling meal that is fun and nutritious. I really enjoy the contrast of cold and crunchy to warm and creamy between the Kimchi and the mac and cheese! I bought a vegan, raw kimchi at Whole Foods, but you can find a vegan one at Trader Joe’s that is delicious or just make your own kimchi, like Nicole did!
Before I forget, the Veggie-Lover’s Sriracha Cookbook Giveaway is over! Check you email to see if you won one of the three copies. AND Golden Age Foods has been nice enough to offer up some Silken Seitan to a winner of the giveaway at the end of this post! Yay!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!