Just look at that title, now look at the pictures; don’t these sliders look insane?! The recipe today comes from one of my favorite bloggers, Richa of Vegan Richa (formerly Hobby and More). She has the most amazing baked goods, Indian recipes and desserts on her page, so you should definitely check her out! Plus, her photography is gorgeous. Thank you so much for the post, Richa!
Thank you for having me over Jackie! I cant wait to hear about the Recipes you have been testing:)
Some days I plan out my day to make something and get that done, pictured and written up for a post. Some other days, I just go to the kitchen, look around and start working. This was one of those days. I had a few Sweet Potatoes from the weekly farm delivery, so I boiled them. Then started looking for some beans. I did not have any soaking, so looked at my canned bean section, which happens to be on the topmost shelf in the kitchen. This is because the kitchen storage keeps getting full and some days some priorities (beans should be more accessible) are missed in the reorganization. I tried to get the Cannellini beans can from the shelf and it toppled over behind all the other cans. Making a mental note to tell hubbs to shift all the bean cans to a lower level, I reached out and grabbed another can. Ha! Adzuki beans.
Then I went to our balcony herb garden and saw some very green and flourishing Dill. Cut some of that, some remnants of Spinach and headed to choose between cucumber, red bell pepper, onions and tomatoes for an added crunch. Dill and cucumber always work so well together. So there they went. I sliced up some of my day old Multigrain rolls. Went about clicking some pictures. I toasted the buns that would be served. The pictured ones are not toasted. Both work fine. I like warm bread:) It’s just so cold out here these days.
For more Burgers and Sandwiches from my blog, see the collection here.
A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.
So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.
Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.
Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe, but you can always blend in batches to reach a thickness and texture of your preference.
Man, cranking out a few posts a week is hard work, and we’re only into the first week of Vegan MOFO! But, I will get as many posts up as I can during the week, I feel like I’m a glutton for punishment with all of the stuff that I’ve decided to take on. I’ve done another guest post, this time for Kimberly from Badger Girl Learns to Cook! Like this recipe, oozes the feeling of Autumn. Just take a look at the picture of it, below!
You may not be familiar with bulgur wheat in the way that you are with most other grains, but if you’re into Mediterranean cuisine like I am, you’ve had Tabbouleh (spelled several different ways); a grain salad made up of curled parsley, bulgur wheat, tomato, lemon juice, olive oil and green onion. But, here, I used it as a base to incorporate roasted, seasonal fruits and sweet potato into. Which would be great for a side dish at any holiday meal.
Crazy, crazy life… I feel like I might as well lay out a sleeping bag in my kitchen because of all of the food I’ve been making and recipes that I’ve been trying out for the cookbook. One thing, or person rather, that I need is a dedicated dishwasher. That’s my least favorite part of cooking, and believe me, the dishes are never-ending right now. Don’t worry, if you help me out, I’ll feed you lots and LOTS of delicious vegan food.
As far as everything else is going, the Beer Run 5K was pretty cool and I got to try out a new-ish vegan spot in Anaheim by the name of Healthy Junk (that was REALLY GOOD!) after I was done running. Overall, pretty fun weekend; but, right now, I’m still waiting to hear from the company I had my second interview with last week. Trying to stay optimistic, but at this point it’s a little hard! (that’s what she said)
So, this morning, I decided that I’d make a semi-elaborate savory breakfast. Usually, I reserve my more involved breakfast recipes for pancakes, waffles, and so on; but it has been a while since I’ve cooked up some seitan sausages. If you’ve never made your own seitan before, I highly recommend it. It’s super easy and you can really go whichever way you’d like with the flavor, while controlling the ingredients in it; unlike the processed seitan in stores most of the time. These smoky sausages have a chipotle kick and a tinge of sweetness that goes perfectly with the bell pepper in the hash. The aromas that fill your kitchen when you’re making this dish are Southwestern in nature and will have you drooling, anticipating the final product. (I know this first hand, oops!)