One book that I am really excited to have received is Bake and Destroy: Good Food for Bad Vegans by Natalie Slater. This book is totally badass! Not only are there enticing pictures taken by Celine Steen, there are awesome doodles by Betty Turbo and super clever recipe titles. Oh and the foreword is by CM Punk. Uh, WHAT?! So many levels of awesome here.
I felt like this book got me, as a person. My mom on the other hand, did not share in my excitement about the fun drawings and radical recipe titles. Party pooper! Or I’m just a nerd, either way, I don’t really care; I’m just stoked to have this book in my possession! My only regret, at this point, is that I didn’t have more time to make recipes from it before heading out-of-town last week. As some of you may have seen on my Instagram I am in Michigan for two weeks, visiting family and what-have-you.
But, the recipe that I did try was definitely a winner. I can’t even remember the last time I had a pretzel dog, and I have to say, I was a little apprehensive about making these. After looking at the ingredients and directions, though, they seemed easy enough; and they totally were. One weird thing was that I halved the dough recipe because I didn’t have enough flour on hand for the full version of 6-8 pretzel dogs, but I still ended up with 6 pretzel dogs. Maybe I just didn’t use enough dough on each one? I’ll probably never know.
What I do know is that I will be making these again, and that I get to share the recipe with you! You can also check out other recipes from the book by looking at her blog tour list. OH, and to top it all off, you can enter to win a copy of your own in the widget at the end of this post!
You guys! I’m kinda sad that Vegan MoFo is coming to an end. The creativity shown by so many bloggers this month has been mind-blowing and I know that I only scratched the surface, as far as what I read. Bloggers are awesome people, not referring to myself (ha ha!), and watching them put all of their effort into their theme or what-have-you this month is just so cool. I feel like I’m straying a little from the pack by not posting a round-up today, but I may do it tomorrow. Who knows?
What I’ve done here is saved one of my favorites of this month for last. When I was thinking about the execution, look and recipe of this dish I knew that it’d be crazy, and probably pretty tasty. But, I had NO idea how much I was going to love it. I mean, I LOVE the Buffalo Chickpea Mac, but I think this may be tied with it. (Gasp!)
I was really stoked to have finally used a trick that I learned about last year, from a friend that was a Chef at Mohawk Bend. He had made this amazing-looking vegan French Onion Soup and I remember the picture of the bowl and its cheese topper looking impeccable. So, I had to ask, “Mike, what was that?!” and he proceeded to tell me that if you blend cashews with Daiya it totally changes the texture and takes away some of the starchy-ness.
I don’t know why the hell it took me so long to try this out, but I’ve done it, and will damn sure do it again. It was a total success and was a key player in the pizza! Oh yeah, this was also my first time making a deep dish pizza, so that should tell you how easy it was. There’s not too many ingredients and really, letting the dough rise takes the most time; even then, compared to most doughs, it’s pretty short.
It’s been a little tough getting used to being back home and in my kitchen, I must say. After going out to eat for nearly every meal last week, I’ve been semi-spoiled by the convenience of it all. Slowly, but surely, I’ve been getting back into the mix of things; yesterday I grabbed some gorgeous produce from the local farmers market and I can’t wait to use it.
But, before I utilize the aromatic tomatoes and colorful nectarines, there has been one item hanging out in my pantry for a while. I felt a bit intimidated by it, but after this good experience I’m looking forward to the next time it makes an appearance! This ominous ingredient is Nori, well, the raw sheets of it to be exact. I bought it with the intent to try making rolls for the first time, and I’ve finally gotten around to doing so (especially since buying a sushi roller when I was in SF).
This is a super basic, but very delicious, sushi roll recipe. I have substituted the typical white rice with brown for a slightly healthier version, and used some fresh veggies as filling. Recipes like this one are super customizable, so feel free to switch out ingredients to what you have on hand, although my version is very good.
I had never really thought about making my own BBQ sauce before last September. The thought was implanted in my brain by the wonderful Sherri (co-founder of Urban Food Crawl), when I purchased some vegan Worcestershire sauce for bloody maries and she said that she used it to make her own BBQ sauces. For whatever reason, that little suggestion came to the front of my brain a couple of weeks ago, maybe the warmer weather? Either way, I decided to try to make my own; it sounds kind of funny, but to start I just looked at the back of a Lucille’s BBQ Sauce bottle at the main components and went on my merry way.
My first attempt was a success, as I had a few friends over that night to try it out on some grilled tofu, but it was more your semi-traditional Kansas City variety. I’ll be making that again and posting it, but my second attempt at BBQ is something special. Knowing that tomato paste is pretty sweet and inspired by this month’s bloghop theme, berries, I decided to get a little creative with my next batch. Why not use strawberries?
I have to say, I spent a little more time trying to get the seasonings right with this one; I didn’t want to completely smother the flavor of the strawberries, but I still wanted it to be savory. After having a couple more people taste-test this without knowing what exactly it was at first, I think I’ve made something pretty delicious and super easy to make.